Get more out of one recipe – Butternut squash two ways

Get more out of one recipe – Butternut squash two ways

Although mother nature has decided to pump the brakes on the cool weather, I’m proceeding with fall as normal. My local grocery stores appear to be following suit, because there was an abundance of autumnal vegetables in stock over the past week. I was particularly enticed by the thought of butternut squash, so I indulged in two.

With so much squash, I thought I would stretch it out to provide two different dishes over the course of the week. This is something I love to do, and it’s a fun way to experiment with your cooking.

In my specific case, I’m cooking twice this week: I roasted both squashes yesterday which I can use in multiple ways, and later in the week I’ll make a pureed soup out of it. The servings on recipes like this will vary.

Roasted spiced butternut squash

2 large butternut squashes

2-3 tbsp olive oil

1 onion1 tbsp ground cumin

1 tsp cinnamon

1 tsp turmeric

½ tsp ground cloves

1 tsp paprika

Salt and pepper

1. Preheat the oven to 375° F.

2. Prepare the squash: cut in half lengthwise then scoop out the seeds. Cut each half into 4 strips lengthwise, then peel. Chop into approximately 1-inch pieces. Alternatively, you can also simply use pre-chopped squash.

3. Chop the onion.

4. Combine squash and onion in a boil with oil, spices and salt and pepper. Toss to combine.

5. Bake in preheated oven for approximately 45 minutes, checking every 20 minutes. I prefer my squash more roasted and brown, so adjust accordingly.

At this point, I would serve the squash as a side dish or as part of a grain bowl—today I had it with boiled kale and barley  It was delish!

Now, I’m hoping I can make it last the rest of the week, because I plan to convert it into…

Roasted spiced butternut squash soup

Half of the recipe above

4-6 cups of broth, depending on your preferred consistency (I use Chinese mushroom broth)

¾ cup canned coconut milk

1. Bring the broth to a rolling boil in a medium-sized pot.

2. Add the roasted squash. Bring to a boil again then reduce the heat to low.

3. Simmer for approximately 10-15 minutes, then check season. Adjust salt/pepper as necessary.

4. Turn off the heat and remove from stove. Puree using either an immersion blender, or puree in a standing blender.

5. Return to the pot and add the coconut milk. Heat through.


Make it your own:

1. I’ve liked this in the past with either smoked paprika or 1 tsp of liquid smoke.

2. Serve with grains or veggies like wilted spinach/kale, barley or quinoa.

3. I also add a dollop of yogurt before serving.

4. Feel free to omit the coconut milk, or use cashew cream or heavy cream instead. If using heavy cream, decrease amount to approximately 1/3 of a cup or adjust by preference.

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