Baked Butternut Squash with Garlic

2 T fresh parsley, chopped
2 T olive oil
2 cloves garlic, minced
1/2 t kosher salt
12 grinds fresh black pepper
2 pounds butternut squash, peeled and cut into 1" cubes
1/3 c grated Parmesan cheese

Preheat oven to 400°. In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to ungreased shallow 2-qt baking dish and top with freshly grated Parmesan. Bake uncovered 30 minutes or until squash is just tender. Serves 6.

Ratatouille

1 eggplant cut into 1/4 inch rounds
3 tomatoes cut into 1/4 inch rounds
2 bell peppers chunked
4 zucchini squash chunked
garlic powder
dried basil
kosher salt
olive oil
5 sprigs fresh rosemary *I don't think the rosemary added any flavor, I just try to use it a lot because it grows like a weed in my yard

Preheat oven to 350. Cut and salt the eggplant and let sit for one hour. Shake water off eggplant and place one layer in bottom of casserole dish that has been coated with olive oil. Top with zucchini, peppers and tomato. Sprinkle with garlic powder, basil and salt (to taste). Repeat layering with remaining veggies and seasonings. Place rosemary on top and drizzle with olive oil. Bake covered for 40 minuets. Serves 4 as a main dish.

For Janine.

Wild Rice with Roasted Butternut Squash

2 c prepared Long Grain & Wild Rice
3 c butternut squash, peeled and cut to 1/2 inch dice
1 medium red onion, cut into 8ths
1 T fresh Thyme (or 1 t dried)
3 T olive oil
1 T balsamic vinegar
1/2 t kosher salt, more to taste
1 c walnuts
3 T walnut oil
1/4 c goat cheese

Preheat oven to 375. Toss squash, onion and thyme with oil, vinegar and salt. Spread in single layer on rimmed baking sheet and place on top rack of oven. Roast 30 minutes, stirring every 10 until desired tenderness.

Over medium-high flame, heat walnut oil for 3 minutes. Add walnuts and toast 3-5 minutes, stirring frequently. Allow to cool slightly.

In large bowl combine rice, roasted vegetables and toasted walnuts. Add salt to taste and top with crumbled goat cheese. Serves 6 as a side dish, serves 4 as a main.

Summer Squash and Corn Soup

1 pound yellow summer squash
2 c frozen or fresh corn kernels
1/2 t onion~ minced
2 cloves garlic~ minced
1 jalapeno chilie~ chopped and seeded
2 T olive oil
1/4 t cumin
1/2 t salt
2 c chicken broth
Garnish: corn kernels, fresh cilantro leaves, sour cream.

Cut summer squash crosswise into 1/2 inch-thick slices. Mince garlic and onion. Wearing rubber gloves, chop chile (or use 1 teaspoon canned jalapeno but will include seeds, therefore much spicier).

In heavy 5 quart pot combine all ingredients except broth and cook over moderate heat, stirring, 3 minutes. Stir in broth and simmer mixture until squash is very tender, about 15 minutes. Transfer to blender and puree until smooth (use caution when blending hot liquids). Divide soup between 2 bowls and garnish with corn, cilantro and small dollop of sour cream. May be served hot or cold.