Recipe Book

Instructions

Position racks in top and bottom thirds of oven; preheat to 400°F. Line 2 baking sheets with parchment paper. Halve squash lengthwise and remove seeds. Brush cut sides of squash with 1 tbsp of the oil; arrange on prepared pans, cut sides down. Roast squash, turning once and switching and rotating pans halfway through, until fork-tender, 40 to 50 minutes. Remove from oven; let stand until cool enough to handle, about 5 minutes. Scoop flesh from 4 of the squash halves, leaving 3/4-inch border. Set flesh aside. Scoop flesh from remaining halves into large bowl; add reserved flesh and mash until smooth. Refrigerate in airtight container for up to 3 days for use in Butternut Squash Vegetarian Cottage Pie and Squash Waffles.

While squash are roasting, in large nonstick skillet, heat remaining oil over medium-high heat; cook zucchini, yellow pepper and red onion until softened, about 4 minutes. Add tomatoes and thyme; cook until tomatoes begin to soften, about 1 minute. Remove from heat; let cool slightly. Toss together zucchini mixture, 1/4 cup of the Fresh Thyme Vinaigrette, the mozzarella and walnuts.

Mound mixture into 4 hollowed-out squash halves, slightly packing. Sprinkle with goat cheese. On same pans, bake until warmed through and cheese is beginning to brown, 10 to 15 minutes. Halve crosswise; serve with spring mix tossed with remaining Fresh Thyme Vinaigrette.