80 taste test servings

4 tablespoons olive oil
2 medium red onions, chopped
5 red bell peppers, chopped
2 butternut squash, peeled and chopped into ½-inch cubes
6 garlic cloves, pressed or minced
2 ½ tablespoons chili powder
2 teaspoon ground cumin
¾ teaspoon ground cinnamon
2 bay leaves
48 oz can of black beans, rinsed and drained, or 9 cups cooked black beans
48 oz can of  diced tomatoes, including the liquid
6 cups vegetable broth
Salt and pepper, to taste

1.       In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
2.      Turn the heat down to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally.

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4-6 servings

2 tablespoons olive oil
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
4 garlic cloves, pressed or minced
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 bay leaf
2 (15 oz) cans black beans
1 can (14 ounces) diced tomatoes with liquid
2 cups vegetable broth
Salt and pepper, to taste

1. In a large pot over medium heat, warm the olive oil. Add onion, bell pepper and squash and cook, stirring occasionally, until the onions are translucent.
2. Reduce heat to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and simmer, covered, for about 1 hour, stirring occasionally, until squash is tender. 

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~ 9 cups

9 medium parsnips
4-5 garlic cloves
¾  cup olive oil
¾  cup tahini
juice of 6 lemons
3 tsp cumin powder
salt and pepper, to taste

1. Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool.
   
2. Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth.
   
3. Add remaining ingredients and process until well-incorporated. Adjust seasonings, if needed.

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1 1/2 cups

2 medium parsnips
1 garlic clove
⅛ cup olive oil
⅛ cup tahini
juice of 1 lemon
½ tsp cumin
Salt and pepper, to taste

1. Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool. 
2. Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth. 
3. Add remaining ingredients and process until well-incorporated. Adjust seasonings, if needed.


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48 taste test servings

12 cups grated parsnips
24 small eggs
3 cups finely chopped onion
12 Tbsp olive oil
6 tsp salt
6 tsp dried rosemary
Pepper, to taste
12 tsp canola oil

1. Combine parsnips, eggs, onion, olive oil, salt, pepper, and rosemary together in a large bowl until lumpy batter forms.
   
2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.
   
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2 servings

1 cup grated parsnips
2 small eggs
¼ cup finely chopped onion
1 Tbsp olive oil
½ tsp salt
½ tsp dried rosemary
Pepper, to taste
1 tsp canola oil

1. Combine parsnips, egg, onion, olive oil, salt, pepper, and rosemary together in a bowl until lumpy batter forms.
   
2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.
   
   Source: AllRecipes, edited by GMFTS
   
   

100 1/2 cup servings

2 ½ gallons apple cider
1 cup apple cider vinegar
1 ½ cups brown sugar
28 lbs winter squash
⅛ cup salt
2 Tbsp pepper
¾ cup vegetable oil

1. In a large pot, bring the apple cider, vinegar, and brown sugar to a boil. Reduce the heat and simmer the liquid until it thickens to a maple syrup-like consistency.
   
2. Peel squash and cut into ¾-inch cubes. Mix squash with the salt, pepper, and oil.
   
3. Divide the squash among four sheet pans and roast at 400 degrees until lightly caramelized, about 15 minutes.
   
4. Toss squash with the syrup and return to the oven for about 5 minutes, or until browned evenly.

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5 servings

2 cups apple cider
½ Tbsp apple cider veingar
1 ½ Tbsp brown sugar
1.5 lb winter squash
⅓ tsp salt
⅛ tsp pepper
2 tsp vegetable oil

1. In a large pot, bring the apple cider, vinegar, and brown sugar to a boil. Reduce the heat and simmer the liquid until it thickens to a maple syrup-like consistency.
   
2. Peel squash and cut into ¾-inch cubes. Mix squash with the salt, pepper, and oil.
   
3. Divide the squash among four sheet pans and roast at 400 degrees until lightly caramelized, about 15 minutes.
   
4. Toss squash with the syrup and return to the oven for about 5 minutes, or until browned evenly.

Source: Project Bread