• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

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• 3½ lbs butternut squash, peeled cut into 1-inch pieces
• 2 large carrots, peeled and cut into 1-inch pieces
• zest from 2 or 3 large satsumas, about 2 teaspoons
• 1/3 cup fresh satsuma juice
• 2 tablespoons honey
• kosher or sea salt and freshly ground black pepper
• 2 tablespoons butter plus more

Note: The original recipe calls for tangerines but down in Louisiana we use Satsumas.

Puréed Butternut Squash With Satsumas and Carrots

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• 1 lb butternut squash, peeled nd cut into 1-inch cubes
• 5 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 3/4 cup half-and-half
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• diced ham for garnish (optional)

Curried Butternut Bisque

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• 2 tablespoons butter
• 4 cups butternut squash, peeled and cubed
• 3 cups baking potatoes, peeled and cubed
• 4 cups chicken broth or stock
• 1 cup milk
• salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• cayenne just a dash

Cream of Potato and Butternut Squash Soup

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• 1½ lbs butternut squash (1 large), peeled and 3⁄4-inch diced
• Good olive oil
• 1 tablespoon Steen's cane syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cane vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup Louisiana pecan halves, toasted 
• 3/4 cup freshly grated Parmesan cheese 

Salad of Arugula, Roasted BUtterbut Squash, Toasted Pecans and Cranberries

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• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 lbs boneless pork shoulder cut into 1 inch pieces (pork butt OK too)
• 1 large onion, coarsely chopped
• 1 cup apple cider
• 1 cup chicken broth
• 1 tablespoon fresh parsley, chopped
• 2 1/2 teaspoons Tabasco or other favorite hot sauce
• 3 cups butternut squash, raw, diced
• 2 cups brussels sprouts, each cut in half
• 1 large apple, peeled, seeded and coarsely chopped

Cider-braised Spicy Pork Stew

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• 1 large butternut squash, peeled and cut into 1-inch cubes
• 2 large tart cooking apples cut into 1/2-inch thick slices
• 1/2 cup fresh or frozen cranberries
• 1/2 cup brown sugar
• 1/4 cup (half a stick) butter
• 1 Tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg or mace

Note: Cutting up the butternut squash is the most difficult part of this recipe. Then all you need do is put everything in a casserole and bake it in the oven for an hour. Make it a day ahead of time and just heat it up in the oven (while the turkey's resting) before serving.

Butternut Squash with Apple and Cranberry

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• 4 pounds butternut squash, roasted and pureed
• 5 tablespoons unsalted butter
• 2/3 cup yellow onions, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon Madras curry powder
• 1 tablespoon roasted garlic puree (substitute π tsp. garlic powder)
• A pinch of ground allspice 
• 6 cups water
• 1/4 cup canned pumpkin puree
• 2 tablespoons chopped ginger
• 1 Granny Smith apple, peeled, cored and diced
• 1/4 cup heavy cream, heated to 155° F
• 1/4 teaspoon habañero hot sauce
• Fresh chopped tarragon (optional)

Roasted Butternut Squash And Pumpkin Soup

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• 1 butternut squash (about 2 pounds) 
• 2 tablespoons olive oil 
• kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 6 tablespoons unsalted butter 
• 2 ounces pancetta, diced 
• 1/2 cup minced shallots (about 2 large) 
• 1 1/2 cups Arborio rice  
• 1/2 cup dry white wine 
• 1 teaspoon saffron threads 
• 1 cup freshly grated Parmesan