Roasted Butternut Persian Sytle:

1. Preheat oven to 425 F
2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.
3. In a skillet, heat oil over medium heat.
4. Add onion and garlic and sauté until tender fragrant and golden, about 5 minutes.
5. Add raisins, lentils, salt, spices and water and simmer until most of the liquid evaporates and flavors meld. Stir in herbs saving a few for the garnish.
6. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper, mixing this all into the squash, seasoning the flesh
7. Top the squash with the lentil filling, a dollop of plain yogurt, and some fresh pomegranate seeds. Scatter with fresh herbs.

Roasted Butternut with Miso Mushrooms:

1. Preheat oven to 425 F
2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan, leaving room for tofu.
3. Cut tofu into small bite sized cubes. Place in a bowl and toss with soy and sesame oil. Place on the same pan as butternut. Roast both 30 minutes, or until butternut is easily pierced with a fork, through the skin.
4. In a skillet, heat oil over medium heat.
5. Add onion, ginger and mushrooms and sauté until tender and golden, about 6-8 minutes.
6. Mix hot water and miso paste in a small cup with a fork until combined. Pour over mushroom mix. Cook a few minutes until water reduces. Turn heat off.
7. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper and mix this all into the squash, seasoning it.
8. Add the baked tofu to the skillet, warming the mushrooms up if necessary, and drizzle with a little toasted sesame oil.
9. Top with squash with sesame tofu and mushroom filling. Top with scallions and sesame seeds.

Thanksgiving Stuffing Version:

1. Preheat oven to 425 F
2. Cut butternut down the middle lengthwise. Place open side down on lightly greased parchment-lined sheet pan. Roast 30 minutes, or until easily pierced with a fork, through the skin.
3. In a skillet, heat oil over medium heat.
4. Add onion, apple and garlic and sauté until just tender, about 4 minutes.
5. Add ground turkey, salt and fennel seeds, and cook until turkey is cooked through and browned, about 6-8 minutes.
6. Add pecans, dried cranberries and sage, and cook a few more minutes until warmed through and drizzle with maple. If using fresh cranberries, cook enough to let them blister, taste and adjust maple, adding more to taste. Set filling aside, keeping warm.
7. When butternut is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil ( or butter) and sprinkle with salt and pepper and a little more maple and mix this all into the squash, seasoning it.
8. Top with turkey cranberry filling. Serve immediately.