Tag Archives: Butternut squash

Butternut squash soup with sweet potato and chard

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It has been so chilly here lately! What happened to that early 80 degree spring weather?! I had to search for some fall/winter soup recipes to warm up the other night! Naturally, I turned to my new BFF, Pinterest. I have actually been doing a good job of keeping up with making the things I have pinned (of course this recipe is an adaptation of one….). Only one recipe from Pinterest hasn’t worked out so far, but I am going to try it one more time before I give up on it (just to satisfy your curiosity it was this Sesame Spaghetti Squash recipe; It ended up being really soupy and gooey, and it had wayyyy to much sesame oil). If you’re not on Pinterest yet, you’re missin’ out; If you are, I hope you’re following me :)

Butternut squash soup with sweet potato and chard (Original recipe from the blog Inspiring the Everyday)

Ingredients:

  • 3 medium-large butternut squash
  • 1 medium shallots, diced
  • 2 large garlic cloves, minced
  • 1 medium or large sweet potato, peeled & cubed
  • 1/2 large bunch chard, stems removed & torn into pieces
  • Veggie stock
  • 1 sprig of fresh thyme
  • Dash of oregano
  • Dash of red pepper flake
  • Olive oil
  • S&P, to taste

Directions

1. Roast squash – Cut squash in half and scoop out the seeds. Lay both sides cut side down on a pan with a few centimeters of water (it cooks faster this way). Bake at 350°F until tender, approximately 35 minutes.

2. Boil your cubed sweet potatoes until tender, drain and let cool)

3. Once squash is cool enough to handle, scoop out flesh into a food processor and purée until smooth. If the squash is dry and doesn’t seem to be reaching the right consistency add a little bit of stock to encourage it (but not too much, you’ll add the bulk of the stock later)

4. Sauté shallots and garlic in olive oil on medium to low heat until translucent.

5. Add chard and let cook for about 5 minutes. Once tender, add your squash, sweet potatoes and gradually add stock until you reach the desired consistency. I started with adding about a cup then just added more while stirring until it was juuuuust right!

6. Stir in the herbs and seasonings and serve! (I didn’t add the S&P until after it was served but a dash of each was perfect)

Of course my camera is terrible and does not do it justice, so you’ll just have to trust me… (*ahem* boyfriend, family – camera for b-day pleassssse :)

(P.S Mari, this has your name all over it!!)

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Butternut Squash Tart

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I made this for a group of friends the other night and they all loved it! It was super easy to make and looks rather impressive. I hope you all had a wonderful 2011 and best wishes for an even better 2012! Enjoy! (Recipe adapted from Five and Spice)

Ingredients:

  • 1 cup of flour
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup of cold water
  • 1 medium butternut squash
  • 1 small yellow onion, diced
  • Garlic
  • Thyme
  • S&P
  • Optional – cheese, sour cream (highly recommended)

Directions

Measure 1 cup flour and 1tsp. salt into a mixing bowl. Measure 1/4 cup olive oil into a measuring cup, then fill to the 1/3 mark with cold water. Stir the oil and water with a fork to emulsify, then pour into the flour and stir until all the flour is moistened (you may have to add a touch more oil or water if it is too dry). Gather the dough and press into a ball. Flatten into a disc, wrap in plastic wrap and chill for about 20 minutes.

Meanwhile, cut the squash lengthwise in half and lay halves in a pan with a little bit of water. Roast at 425 degrees for about an hour, until soft and easily pierced with a fork.

While that is cooking, sautee your diced onion in a hefty splash of olive oil over medium heat for about 10 minutes. Then turn heat to low and allow to cook for another 5-10 minutes to begin to caramelize. When the squash is cooked, carefully (ie, don’t burn yourself!) remove the seeds.

Discard the skin and mix squash with the onion mixture. Add salt and pepper to taste. If you are adding cheese or sour cream add it here. I used about 3/4 cup of sour cream and 3/4 cup of grated cheddar cheese.

Press pie crust into pan to desired thickness (mine ended up being too thick, so be careful). Add squash/onion mixture and sprinkle with 1/2 tsp. thyme. Bake in the oven at 375F for about 45 minutes, until the crust is golden.

If you have leftover squash/onion mixture keep it! It makes for a great snack the next day on it’s own, similar to mashed potatoes.

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Twice Baked Butternut Squash

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I made this the other night and wasn’t expecting it to be as good as it turned out! I saw the recipe on Martha Stewart and adapted it slightly to make it a little healthier. This was beyond easy to prepare and was surprisingly filling on its own but would pair great with a simple salad.

Ingredients

  • 1-2 large butternut squash
  • 1 small onion, diced
  • 3/4 c. fat free sour cream or plain yogurt
  • 2 tsp broth, for cooking
  • 2 eggs, lightly beaten (or Ener-G if you want to go vegan)
  • 2-3 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/3 c. shredded cheese of your choosing
  • salt and pepper to taste
  • 3/4 c. whole wheat breadcrumbs
  • 1 tbsp fresh thyme
  • Pinch of paprika

Instructions

1. Cut squash lengthwise and scoop out the seeds and membranes.

2. Place face down in a baking dish, add about 1/4 inch water and bake at 350 for 40-75 minutes (depending on the size of the squash), then remove from oven and allow to cool until they are comfortable to hold in your hand.

3. While the squash is cooling, cook the onions and garlic in the broth until softened (about 7-10 minutes) then add to a mixing bowl. Scoop out the cooked squash (leaving a little room on the sides to keep the shape) into the mixing bowl and return the hollowed out skins to the baking sheet, hollow side up.

5. Add dry mustard, sour cream/yogurt, eggs and cheese to the mix and stir until well combined. Fill the skins with the mixture, top with breadcrumbs and sprinkle with thyme and paprika.

6. Bake at 350 degrees for 25-30 minutes, or until heated through and breadcrumbs are toasted.

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