eat to SQUASH sickness

The immunity-supporting nutrients in this cold-season superfood can help bolster your germ-fighting power. Read on for delicious recipes, plus other ingredients you'll want to have on your stay-well winter shopping list.

- TRISH CLASEN MARSANICO AND ALYSSA JUNG

ACORN SQUASH SALAD WITH TAHINI VINAIGRETTE

ACTIVE 20 MIN.

TOTAL 45 MIN.

SERVES 4

1 medium acorn squash, halved, seeded, and cut into ¾-in.-thick wedges

1 medium red onion, cut into 1-in. wedges

2 Tbsp olive oil Kosher salt and pepper

¼ cup tahini

2 tsp lemon zest plus 2 Tbsp lemon juice

4 cups baby kale

⅓ cup chopped dates

¼ cup cilantro, chopped

¼ cup chopped roasted almonds

1. Heat oven to 425°F. On large rimmed baking sheet, toss squash, onion, and oil. Season with ¼ tsp each salt and pepper. Roast until golden brown and tender, 20 to 25 min.

2. In medium bowl, whisk tahini, lemon juice, and 2 Tbsp water. Season with ¼ tsp salt. Whisk in additional water if dressing is too thick.

3. On large platter, arrange kale, squash, onion, dates, cilantro, and almonds. Drizzle with dressing and sprinkle with lemon zest.

PER SERVING About 297 cal, 19 g fat (2.5 g sat), 0 mg chol, 446 mg sodium, 30 g carb, 8 g fiber, 14 g sugar (0.5 g added sugar), 7 g pro

QUINOA-STUFFED HONEYNUT SQUASH

ACTIVE 40 MIN. TOTAL 1 HR. 5 MIN. SERVES 4

⅔ cup tricolor quinoa
Kosher salt
¼ cup buttermilk
½ small clove garlic, grated
4 oz feta, crumbled (scant 1 cup), divided
2 tsp lemon zest plus 2½ Tbsp juice, divided
3 Tbsp olive oil, divided
4 honeynut squash (about 3 lbs total), halved lengthwise, seeded
2 tsp honey, warmed
¾ cup mint leaves, roughly chopped
¾ cup flat-leaf parsley, roughly chopped
¼ cup roasted almonds, toasted, chopped
Aleppo pepper and flaky sea salt, for sprinkling

1. Place rimmed baking sheet in bottom third of oven; heat oven to 450°F.

2. In medium saucepan, bring 1 cup water to a boil. Stir in quinoa and ¼ tsp kosher salt and gently simmer, covered, 10 min. Remove from heat and let sit, covered, 5 min. Fluff with fork, transfer to bowl, and let cool to room temp.