1. Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch patter, about a half-inch deep cuts.

2. Place the squash halves cut side up in a roasting pan.  Pour 1/4 inch fo water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.

3. Rub butter into the insides of the half.  Sprinkle with a little salt if you are using unsalted butter.  Crumble brown sugar into the center of each and drizzle with a maple syrup.

4. Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through.

5. When done, remove them from the oven and let them cool for a bit before serving.  Spoon any buttery sauce over the exposed areas.

1. Carefully cut your squash in half down the middle.
2. Use an ice cream scoop or spoon to remove the seeds from your squash halves.
3. Place steamer basket into your Instant Pot along with your 1/2 cup of water.
4. Add your squash halves to your Instant Pot and lightly sprinkle with sea salt.
5. Close lid, set pressure valve to sealing, set to manual (high pressure) for 5 minutes.
6. Perform a quick release of the pressure immediately after the cooking program finishes.
7. Use a fork to pull out your cooked squash from it’s shell, or allow to cool and remove meat by hand and enjoy!
8. Note: For firmer squash, reduce cooking time to 4 minutes. For softer, delay your quick release time by a few minutes.

1. Bring 1 1/2 cups water to a boil in a small saucepan. Add the rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and let simmer until the rice is tender, about 55 minutes. Drain off any excess liquid. Set aside.
2. Pour 1/2 cup water into the bottom of an Instant Pot or electric pressure cooker. Place the steamer basket in the pot, then add the squash, cut sides up (they will overlap). Be sure not to exceed the max fill line. If your squash are larger and you exceed the line, cook the squash in two batches. Seal the lid, set pressure valve to sealing, and cook on HIGH (manual) for 4 minutes. Allow the pressure to release naturally for 5 minutes, then immediately vent to release any remaining pressure. Drain and arrange on a large serving plate or baking sheet.
3. Meanwhile, heat the olive oil in a large skillet over medium low. Add the shallot and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds until fragrant, then add the mushrooms, black pepper, and remaining 1/2 teaspoon kosher salt. Increase heat to medium and cook until the mushrooms are softened and browned, about 5 to 7 additional minutes. Add the chickpeas, cranberries, pepitas, thyme, and cooked rice and stir to heat through, about 2 additional minutes. Taste and adjust seasonings as desired.
4. Spoon the hot filling into the squash halves. Serve immediately or keep warm in a 350 degree F oven.

1. Place your trivet or steamer basket into your Instant Pot. Add water and squash. Close lid and set valve to sealing.
2. To cook butternut squash halves, set your Instant Pot to manual mode, high pressure for 12 minutes.
3. Once the manual cooking program finishes, wait 5 minutes before you perform a quick release of the pressure. This adds up to about 25 minutes time spent in the Instant Pot as it can take up to 10 minutes for the pot to reach pressure.
4. Carefully remove your squash halves to a large mixing bowl, and remove the shell pieces carefully with either a spoon, paring knife, or by hand.
5. To cook peeled butternut squash 1″ cubes, set your Instant Pot to manual for 6 minutes, and perform a quick release. This is the cooking time I recommend you start with, and you can always adjust the cooking time to personal preference.

1. Grate 3 medium-size carrots and 1 medium-size sweet potato
2. Combine in a bowl with:
3. 2 beaten eggs
4. 2/3 cup flour
5. 1 tsp salt
6. A little freshly grated ginger
7. Mix thoroughly and shape into small patties.
8. Heat about 1/4 inch oil in a shallow frying pan.
9. Add fritters to oil in batches, and fry until golden brown, 2-3 minutes on each side.
10. Add a sprinkle of salt before serving

1. Cook carrots in boiling water until tender (but not mushy). Drain

2. Cut onion into rings. Cut pepper into rings, discarding seeds. Combine onion and peppers with cooked carrots in heat-proof bowl.

3. Combine all remaining ingredientsin saucepan; slowly bring to simmer over medium heat. Remove from heat tand pour over carrots, onions and peppers. covewr and refrigerate overnight. Serve cold. (will keep in refrigerator 2 to 3 weeks.

1. Preheat over to 350 degrees.

2. Lay pine nuts on a small baking sheet in one layer.

3. Bake 3 to 5 minutes, until nuts just start to brown.

4. Remove from oven and reserve.

5. Heat olive oil in a large saucepan.

6. Add onions and cook for 3 minutes over low heat.

7. Stir in curry, cinnamon, cumin and turmeric. Cook another minute.

8. Add chicken broth and carrots to onion.

9. Cover and cook over low heat 5 to 7 minutes, until carrots are just tender.

10. Place cooked couscous in a large bowl. Toss with a fork.

11. Add carrots, onions and cooking liquid, currants and lemon zest. Toss with a fork again.

12. Add salt and pepper if desired; adjust other seasonings to taste.

13. Bring to room temperature.

14. Toss with mint.

15. Cover and refrigerate until serving.

1. In medium saucepan, saute celery and almonds in butter about 10 minutes until celery is tender and almonds lightly brown.

2. Add beans, salt and pepper through.

3. Top with mushroom caps sauteed in butter.

1. Mix all ingredients really well. Except oil. After mixing, add oil. Pour over tomatoes and marinate for 1 hr.

1. Start off by giving the potatoes a good scrub to get them clean (use a brush)

2. Poke the potatoes all over with a fork. Four or five times per potato.

3. Place the steamer basket in the bottom of your pressure cooker, along with 1 cup of water.

4. Secure the lid, turn the valve to seal. Use the manual mode and set your timer to 12 minutes on high.

5. When time timer goes off, let the pressure release naturally (in other words, don’t turn the valve to vent).

6. Test the potatoes with a fork to make sure they’re tender. If they’re not, you could reseal and cook again for 2-3 minutes with a natural release. As long as your potatoes aren’t huge, they should be done!

1. Bake – Scoop out potatoes and mash

2. Add milk butter, salt and Pepper – onion, corn and pimento.

3. Refill shells.

4. Bake at 350 degrees about 20 min.

1. Add ½ cup of water (or the minimum recommended by the manufacturer) to the cooking insert of an Instant Pot or 6-quart stove top pressure cooker fitted with a steamer insert. Dump in the potatoes.
2. If you’re using an electric pressure cooker like an Instant Pot, simply press the Manual or Pressure Cook button and program it cook for 5 minutes under high pressure. Lock the lid, with the valve in the sealing position and let the Instant Pot do it’s thing.
3. When the potatoes are done cooking, turn off the Instant Pot and let the pressure release naturally (~10 minutes). Instant Pot users can manually release the pressure manually at the 10 minute mark if the pressure hasn’t completely dropped by then. You can fry the cooked potatoes right away or refrigerate them in a covered container for up to a week.
4. Melt the ghee or butter over medium high heat in a large skillet. Once it starts sputtering, carefully add the potatoes to the pan.
5. Season generously with salt and pepper. Leave the potatoes undisturbed for 1 minute before flipping to brown the other side for an additional minute.
6. Squeeze on the juice from half a lemon and toss with fresh chives or Italian parsley.

1. Preheat oven to 400 degrees F.

2. Try to cut all the vegetables about the same size.

3. In a large bowl place prepared potatoes, onion, and bell peppers.

4. Add salt, pepper, red pepper flakes, thyme, and oregano (rub the herbs and spices between your hand over the bowl); mix all together.

5. Add walnut oil and sesame oil; mix well.

6. Line a baking sheet with aluminum foil.

7. Pour the vegetable mixture, in a single layer, onto the prepared baking sheet.

8. Rub cut end of the garlic heat in the oil mixture on the baking sheet and place on one end of the pan.

9. Bake the vegetables approximately 45 minutes, turning occasionally. You want the vegetables to begin to caramelize their sugars. The edges will start to turn brown.

10. After about 30 minutes, check the garlic as it should be slightly golden on top. If the garlic feels soft when you squeeze it and the cloves start to move out of the skins, it is done. Remove the garlic from the oven it this time (even it the vegetables are not quite done).

11. When the vegetables are finished cooking, remove from the oven. Squeeze the roasted garlic cloves out of their skins over the top of the vegetables. Drizzle with a little balsamic vinegar over the top of all the vegetables. 

1. Cook sausage

2. Remove from pan

3. Add sweet potatoes with the spices to the pan and cook them until fork tender.

4. Add the sausage back in.

Other option

1. Can also bake in the oven at 350F. 

2. Line a large baking sheet with parchment paper and add all the ingredients, using your hands to toss in the oil until well combined.

3. Cook for 30 minutes or until potatoes are fork tender.

1. Wash your sweet potatoes under cold water and then peel
2. Once peeled, CAREFULLY using your mandoline, slice your sweet potato lengthwise into thin strips
3. Once sliced, use a knife and cut them to about 1/4 inch thickness and set asideMelt your butter in a large saute pan over medium heat and add in all of your sweet potato “noodles”
4. Continually stir and cook until the sweet potatoes are cooked through to your liking, about 5 minutes for me
5. Sprinkle with your sage and cinnamon and mix well
6. Transfer to a plate and enjoy