• 1 spaghetti squash, about 3 pounds 
• 2 tablespoons extra virgin olive oil 
• 3 to 4 large garlic cloves, green shoots removed, minced 
• 2 tablespoons breadcrumbs, optional 
• 2 tablespoons finely chopped flat-leaf parsley 
• Salt to taste 
• Freshly ground pepper to taste 
• Freshly grated parmesan 

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. Set aside the other half for another dish. 

Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated parmesan and serve. 

• ½ yellow onion, diced 
• 3 tablespoons olive oil, divided 
• 1 cup wild rice 
• ¼ cup dry white wine or chicken stock 
• 1 medium butternut squash 
• Salt and pepper to taste 
• 2 tablespoons brown sugar 
• 1 to 2 small heads of cauliflower, cut into small florets 
• 2 tablespoons unsalted butter 
• Zest of 1 Meyer lemon 
• ½ bunch of parsley, stems removed, leaves minced 

Preheat the oven to 350˚F. Start heating 4 cups water in a pot. 

In a medium pot, sauté the onion in 1 tablespoon olive oil over medium heat until translucent. Add the rice and toast for 1 or 2 minutes.  Add the white wine and reduce until dry.  

Slowly add hot water to the rice, approximately ½ cup at a time, stirring frequently. Wild rice will take a while to cook (at least 1 hour) and will absorb a lot of water. Keep stirring, adding water in ½ cup increments as it gets absorbed, until the rice is tender.  

While the rice is cooking, peel the butternut squash. Remove the seeds and cut the squash into small cubes. In a mixing bowl, dress the diced butternut with salt, pepper, the remaining 2 tablespoons of olive oil, and the brown sugar. Spread on a lined baking pan and roast in the oven until tender, approximately 35 minutes. 

While the squash is roasting, sauté the cauliflower in butter until brown and tender. 

To serve, mix the roasted butternut squash into the rice. (You may not need all of it; reserve some for later use if it seems like too much.) Grate in some zest from the lemon and spoon the mixture into serving bowls. Top with the roasted cauliflower, brown butter, and parsley. 

• ½ cup plus 2 tablespoons olive oil 
• 2 pounds Brussels sprouts, tough outer leaves removed, ends trimmed and cut in half lengthwise 
• Kosher salt 
• 1 tablespoon chopped rosemary 
• 1 clove garlic, thinly sliced 
• ¼ cup sugar 
• 2 cups red wine vinegar 
• ¼ cup honey 
• 2 ounces crushed hazelnuts, lightly toasted 

In a 12-inch sauté pan, heat ¼ cup of oil over medium-high heat until it is shimmering, almost smoking. Add half of the sprouts, cut side down. After the bottoms of the sprouts have caramelized, about 5 minutes, toss them in the oil and continue to sauté. They should be nicely browned, with some of the outside leaves crunchy and the inside tender but not mushy. Season with salt to taste. 

Remove the sprouts from the pan and set aside. 

Repeat steps 1 and 2 with the remaining sprouts. 

Wipe out the sauté pan. Heat 2 tablespoons of olive oil over medium heat. Add the rosemary and garlic. Sauté until the garlic is slightly browned. Remove it from the pan and set aside. 

Add the sugar to the pan and increase the heat to high. Allow the sugar to caramelize, about 6 to 8 minutes. 

Once the sugar is caramelized, reduce the heat to medium-high and add the vinegar. Allow the combination to reduce by ⅔. Stir in the honey to create a glaze consistency. 

Add the sprouts back into the pan and toss with the glaze until they are fully coated. Fold in the garlic, rosemary, and hazelnuts. Adjust the seasoning to desired taste.