Ingredients

• 2 large butternut squash halves (about 2 lb)
• ½ cup water
• 2 sprigs fresh thyme
• ¼ cup sweet chili sauce
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard

Steps

1. Cut ½ inch off the tops and bottoms of squash halves. Remove and discard seeds, then place cut-side-down in 9-inch-square, microwave-safe dish. Pour water over squash; cover and microwave on HIGH 8 minutes. Uncover carefully and let stand 10 minutes or until cool enough to handle.
2. Preheat oven to 400°F. Chop thyme (½ teaspoon); whisk with remaining ingredients until glaze is blended.
3. Transfer squash to cutting board and peel. Cut most of the way through each squash half (with a serrated knife) at ¼-inch intervals (about 20–30 cuts), leaving ¼ inch intact at the bottom.
4. Place squash in baking dish. Brush glaze over top and into cuts. Bake 20–25 minutes until fork-tender and glaze caramelizes. Brush with any remaining glaze; serve.
Note: If using whole squash, cut in half lengthwise, then scoop out and discard seeds before beginning recipe.

Ingredients

• 2 (12 oz) bags trimmed fresh green beans
• 6 cloves garlic
• 6 pitted Medjool dates
• 1 lemon, for juice
• 1 tablespoon honey
• ⅛ teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ cup chopped pecans

Steps

1. Microwave beans following package instructions. Chop garlic (1 tablespoon) and dates. Juice lemon (2 tablespoons). Combine lemon juice, honey, and red pepper.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and garlic in pan; cook 1–2 minutes, stirring often, until garlic is golden. Stir lemon-honey mixture into pan; cook 1–2 minutes until thick and glossy.
3. Add beans, dates, and salt; cook 2–3 minutes, stirring often, until beans are hot and glazed. Crush pecans finely. Transfer beans to serving platter, sprinkle with pecans, and serve.

Ingredients

• 4 medium acorn squash halves (about 4 lb)
• 1 lemon, for juice
• 4 oz Deli garlic and herb goat cheese
• ⅓ cup smoked almonds
• ¼ cup water
• 2 tablespoons honey
• 2 teaspoons garam masala (or pumpkin pie spice)
• ½ teaspoon kosher salt
• ¼ cup olive oil
• 4 cups baby arugula
• ½ cup pomegranate arils (optional)

Steps

1. Remove and discard seeds from squash, then cut halves into quarters. Squeeze lemon for juice (2 tablespoons). Crumble goat cheese. Chop almonds.
2. Place squash in large microwave-safe dish. Pour water over squash; cover and microwave on HIGH 7–8 minutes or until tender, then carefully uncover and drain. Let stand until cool.
3. Combine honey, lemon juice, garam masala, and salt; whisk in oil. Place squash pieces flesh-side up on serving platter; top each with ½ cup arugula and even amounts nuts, goat cheese, and pomegranate arils (if using). Drizzle dressing over each squash salad; serve.
Note: If using whole squash, cut in half lengthwise, then scoop out and discard seeds before beginning recipe.