Butternut Squash, 3 Ways

Roasted Butternut Squash Salad

Serves 6-8

Ingredients:                                             

• 1 butternut squash, peeled and 3/4 inch diced
• evoo (extra virgin olive oil)
• 1 T. pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 T. dried cranberries
• 3/4 c. apple cider (or juice)
• 2 T. cider vinegar
• 2 T. minced shallots
• 2 t. dijon mustard
• 4 oz. baby arugula
• 1/2 c. toasted walnut halves
• 3/4 c. cheezy sprinkle (vegan Parmesan). See recipe here.

Instructions:

1. Preheat the oven to 400 degrees.
2. Place the butternut squash on a sheet pan. Add 2 T. evoo, the maple syrup, 1 t. salt and 1/2 t. pepper and toss. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the mixtures is reduced to about 1/4 c. Off the heat, whisk in the mustard, 1/2 c. evoo, 1 t. salt, and 1/2 t. pepper.
4. Place the arugula in a large salad bowl and add the roasted squash mixtures, walnuts, and the cheezy sprinkle. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Butternut Squash Soup

Ingredients:

Soup:

• ½ small            Butternut squash (or 1 heaping cup roasted pumpkin meat)
• 5 med.             Carrots
• 1 cup               coconut milk
• 2 cups              filtered water (or 3 cups water and no milk)
• 2 tsp.               curry mix*
• Drizzle of olive oil for garnish

Curry Mix:

• 2 tbsp.             ground cumin
• 2 tbsp.             ground coriander
• 1 tbsp.             ground fennel seed
• 1 tsp.               ground turmeric
• ½ tsp.              cayenne
• ½ tsp.              ground mustard

Instructions:

1. Preheat oven to 350 degrees F.
2. Cut the butternut squash in half and place cut-side up in an oven proof dish.
3. Rinse the carrots and, without peeling, place next to the squash.
4. Bake for 35-45 minutes, until squash is tender.
5. Remove from the oven and allow to cool to be able to handle.
6. Remove seeds from the squash and remove the meat. For the soup you’ll need 1 heaping cup of squash meat.
7. Peel the roasted carrots by carefully tearing off the skin with a knife. Cut both tips off as well.
8. Place the squash meat, carrots and 1 cups coconut milk in a blender or food processor and blend until smooth.
9. Place squash mixture in a pan over low to medium heat, add 2 cups of water and mix well.
10. Add the spice mix and stir until all is incorporated and the soup is heated through.
11. To plate: pour the soup in to bowls and drizzle with olive oil.

Maple Butternut Squash Soup

Makes 8 cups

Ingredients:

• 1 medium butternut squash, cooked
• 1 large carrot, peeled
• 1 celery stalk
• 1 apple
• 1/4 cup white onion, diced
• 3 cups low sodium vegetable stock
• 1/4 cup all natural maple syrup
• 1/4 cup almond milk
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• Dash of cayenne – optional if you like a bit of spice
• Salt & pepper to taste
• Drizzle of olive oil

Instructions:

1. Prepare your squash.  Preheat oven to 400F, cut the squash lengthwise and scoop out the seeds.  I sprinkle with S&P then lay them face down in a baking dish with about a half inch of water.  Bake for 45 minutes or until soft.
2. Meanwhile, in a medium frying pan, drizzle some olive oil and fry the onions until translucent, set aside.  Once the squash is cooked, remove from oven and let cool.  Once it’s cool enough to handle, scoop out the squash and set aside.
3. In a blender combine all the ingredients.  I used a Vitamix which holds 8 cups, if your blender is smaller you may have to do it in 2 batches.  If you’re using the Vitamix you can switch it to high speed and blend for about 5 minutes until the soup is hot, or transfer the blended soup into a large sauce pan and heat.  Dish up and enjoy!!