8-10 scones

2 cups kale, loosely packed
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/2 cup winter squash, cooked and diced
3/4 cup cheddar cheese, grated

1. Preheat oven to 375 degrees F.
2. Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
3. Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter. 
4. In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
5. Drop the dough by spoonfuls onto a parchment-lined baking sheet. Bake for about 20 minutes, or until lightly browned.

​Source: Valley Cooperative Preschool

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.

​

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. 

​

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.

​

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

20 full-sized burgers, or 80 burger bites

4 cups mashed black beans
4 cups pureed winter squash
½ cup onion, diced
8 cloves garlic, minced
2 tsp garlic powder
8 tsp fresh parsley (or 3 tsp dried)
½ tsp cayenne pepper
4 cups old-fashioned rolled oats
4 eggs
Salt and pepper, to taste

1. Mash black beans in a large bowl. Using a food processor, puree winter squash until smooth. Add squash to beans and set aside.
2. Over medium heat, saute onion until tender and near-translucent, adding garlic towards the end to prevent burning.
3. Season sauteed mixture with garlic powder, parsley, cayenne, salt, and pepper. Stir to coat and add mixture to beans and squash.
4. Add oats and egg to other ingredients and mix until well-combined.
5. Roll mixture into five balls and flatten with the palm of your hand to form patties.
6. Preheat skillet over medium-high heat. Add a tablespoon of oil, and cook burgers for a few minutes on each side, until cooked through.

​

5 full-sized burgers

1 cup mashed black beans
1 cup pureed winter squash
½ cup onion, diced
2 cloves garlic, minced
½ tsp garlic powder
2 tsp fresh parsley (or ¾ tsp dried)
⅛ tsp cayenne pepper
1 cup old-fashioned rolled oats
1 egg
Salt and pepper, to taste

1. Mash black beans in a large bowl. Using a food processor, puree winter squash until smooth. Add squash to beans and set aside.
2. Over medium heat, saute onion until tender and near-translucent, adding garlic towards the end to prevent burning.
3. Season sauteed mixture with garlic powder, parsley, cayenne, salt, and pepper. Stir to coat and add mixture to beans and squash.
4. Add oats and egg to other ingredients and mix until well-combined.
5. Roll mixture into five balls and flatten with the palm of your hand to form patties.
6. Preheat skillet over medium-high heat. Add a tablespoon of oil, and cook burgers for a few minutes on each side, until cooked through.

Source: Peas and Crayons, edited by GMFTS