Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Recipe type: Soup

This is one of my family favorites….a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer…”instant” Indian. So yum!
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)

  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.


Winter Squash Lasagna

Looking for a fun new lasagna recipe? Look no further than our Winter Squash Lasagna. A great lasagna to make in the fall when winter squash and spinach abound!

Winter Squash Lasagna

  • 1 container ricotta cheese
  • 4 oz. mozzarella
  • ⅛ tsp. freshly grated or ground nutmeg
  • ¼ cup grated Parmesan
  • 2 tbsp grated Parmesan
  • Salt
  • Black Pepper
  • 1 bunch spinach, thick stems discarded
  • 10-12oz winter squash puree (peeled, boiled or roasted & blended)
  • 6 no-boil lasagna noodles

  1. Heat oven to 425°F.
  2. In a large bowl, combine the ricotta, mozzarella, nutmeg, ¼ cup Parmesan, ½ tsp salt and ¼ tsp pepper; fold in the spinach.
  3. Spread ½ cup of the squash on the bottom of an 8-in. square baking dish.
  4. Top with 2 noodles and spread a third (about ¼ cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the ricotta mixture; repeat.
  5. Place the remaining 2 noodles on top; spread with the remaining squash and dollop with the remaining ricotta mixture.
  6. Sprinkle with the remaining 2 Tbsp Parmesan.
  7. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.


Spicy Maple Roasted Delicata Squash

This super easy Spicy Maple Roasted Delicata Squash recipe is the bees knees. Don’t believe me? Try it for yourself.

Spicy Maple Roasted Delicata Squash

  • 2 Delicata Squash
  • 4 Tbsp Driftless Sunflower oil
  • 3 Tbsp Maple Syrup
  • Chipotle, cayenne or chili powder to taste
  • Half as much cinnamon
  • Salt & pepper (to taste)

  1. Wash squash and preheat oven to 375 degrees.
  2. Halve and seed squash. Cut into half moons of equal size.
  3. Mix oil, syrup, chili powder, and cinnamon Pour mixture over squash Put on cookie sheet in single layer.
  4. Roast until brown and soft, checking midway to move around and flip over (about 35-40 min).


Squash Cookies

Squash Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
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  • ½ cup butter
  • ¾ brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1½ cups cooked & pureed winter squash
  • 2½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1½ cups raisins or any chopped dried fruit (I used chopped apricots)
  • 1¼ cups chopped walnuts

  1. Preheat oven to 375 degrees.
  2. Lightly grease a cookie sheet.
  3. Cream sugars and butter in a large bowl.
  4. Beat in the eggs and squash.
  5. In a medium bowl, stir together all of the dry ingredients and stir into the creamed mixture.
  6. Add the dried fruit and nuts and combine.
  7. Spoon approximately 1 heaping tablespoon of batter per cookie onto the prepared cookie sheet.
  8. Bake for approximately 11 minutes.
  9. Remove and cool the cookies on a baking rack.


Thai Curry Squash Soup

This Thai Curry Squash Soup is a fun way to put a twist on an old favorite. You can use just about any winter squash that you like to make it!

Thai Curry Squash Soup

  • 1 small butterkin squash, peeled and cubed
  • 1 14-oz. can coconut milk
  • 2 Tbsp sunflower oil or coconut oil
  • 4 cups chicken or veggie broth
  • 1 medium yellow onion, thinly sliced
  • 1 small knob of fresh ginger, grated (~ 3 Tbsp)
  • 3 stalks lemongrass, cut into thirds
  • 1 cup mushrooms, sliced
  • 1 Tbsp fish sauce (optional)
  • ½ one Thai chili or serrano pepper, thinly sliced, seeds mostly removed
  • 1 lime, cut into wedges for serving

  1. Preheat oven to 400 degrees.
  2. Add butterkin squash to a baking sheet and toss with 2 Tbsp sunflower or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
  3. In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and onion to a medium sauce pan and bring to a boil. Then lower heat to a simmer.
  4. Add fish sauce (optional) and sliced pepper and stir.
  5. Add butterkin squash to a food processor or blender with 1 cup of the broth and puree until smooth. Add the blended mixture back into the soup and stir until well combined. Add mushrooms and cook for 5-10 minutes more.
  6. Taste and adjust seasonings as needed. Before serving, discard lemongrass. Garnish with fresh lime juice (HIGHLY recommended).
  7. This is tasty over rice or on its own. Store leftovers in covered in the fridge for several days. You can also freeze this soup for longer term storage.


Thanksgiving Maple Roasted Root Veggies

Okay, okay, so these4 Thanksgiving Maple Roasted Root Veggies aren’t JUST for the holidays. They are pretty darn good any time of year!

Thanksgiving Maple Roasted Root Veggies

  • 2 large red beets, chopped
  • 3 large carrots, chopped
  • A bunch of salad turnips or red radishes, quartered
  • 3 tablespoons sunflower or olive oil
  • 1-1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon pure maple syrup
  • ⅓ cup roasted nuts of your choice
  • Optional: Your bag of spinach, wilted

  1. Preheat the oven to 400.
  2. Chop the beets, carrots, and salad turnips into ½ inch cubes.
  3. Place them in a mixing bowl and add oil, salt, cinnamon, nutmeg and maple syrup. Toss well with your hands making sure the veggies are all evenly coated.
  4. Lay the vegetables out on a large baking sheet in a single layer. Roast vegetables for 40 to 50
  5. minutes, stirring once half-way through roasting.
  6. Place oven on the broil setting in order to crisp up the veggies and continue cooking for an additional 3 – 5 minutes. Remove from the oven and sprinkle with additional salt if desired.
  7. Mix in the roasted nuts and serve over wilted spinach if desired.


Quinoa and Kale Stuffed Butternut Squash

Check out this wholesome Quinoa and Kale Stuffed Butternut Squash recipe! With delicious flavor combinations this one is sure to be a hit.

Quinoa and Kale Stuffed Butternut Squash

  • 1 butternut squash
  • 1-2 teaspoons Driftless Sunflower Oil
  • ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional)
  • Your bag of Kale Mix (coarsely chopped)
  • 2 cups cooked red quinoa
  • pinch of freshly grated nutmeg
  • ½ pound extra sharp white cheddar cheese, shredded
  • A couple small yellow onions, minced
  • 1 teaspoon dried thyme

  1. Preheat oven to 425 degrees.
  2. Cut squash lengthwise and remove seeds. Rub with sunflower oil and sprinkle with salt and pepper to taste. Roast for 40 minutes or until the flesh is tender.
  3. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain…
  4. Reserve 1 teaspoon of the bacon grease and saute kale and onions in bacon grease over medium heat until wilted. (You can use olive or sunflower oil if you’d rather not cook with bacon fat).
  5. When squash is cooked through, remove from oven and reduce oven temperature to 375. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined.
  6. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted. Let sit for about 5-10 minutes and then cut into slices and serve.


East Indian Harvest Soup

Warm up this fall with our East Indian Harvest Soup, bursting with flavor!

East Indian Harvest Soup

  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 large or 2 small red kuri squash, peeled and chopped
  • 2 parsnips, chopped
  • 3 carrots, chopped
  • 3 stalks lemongrass, tops cut off (white and light green
  • parts remaining)
  • ½ jalapeno, diced
  • ¾ cup coconut milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil

  1. Heat the oil in a large pot over medium-high heat and add onions, garlic, and ginger. Sauté 3 minutes until onions are softened.
  2. Add all of the remaining ingredients and bring to a boil. Cover, and reduce heat to medium. Let it simmer for at least 20 minutes, until the veggies are tender.
  3. Transfer the soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.


Mexican Delicata Squash and Black Bean Casserole

This easy-peasey Mexican Delicata Squash and Black Bean Casserole recipe is a great way to enjoy any winter squash – not just delicata! Try it with butternut or acorn too.

Mexican Delicata Squash and Black Bean Casserole

  • 2 delicata squash, peeled (optional) and diced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 pint mini peppers, roughly chopped
  • Handful tomatillos, roughly chopped
  • 2 jalapenos, cored and sliced
  • 2 tablespoons high heat oil (such as sunflower oil)
  • 2 teaspoons cumin powder
  • ½ teaspoon red chili flakes
  • sprinkle of salt & pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 cups of your favorite salsa
  • 8 small or 6 large corn tortillas; cut into quarters
  • 1 and ½ cups shredded Mexican cheese

  1. Preheat the oven to 400°F then place the squash, onion, garlic, jalapeno, mini pepper and tomatillos in a 9 x 13” baking dish and toss with high heat oil. Sprinkle with cumin, salt & pepper (to taste) then mix until evenly distributed.
  2. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F. Transfer the roasted vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans.
  3. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading a thin layer of the salsa along the bottom, then cover with a layer of tortillas. Top the tortillas with ⅓ of the roasted vegetable mixture then ½ cup cheese. Layer tortillas on top of the vegetables. Top with a thin layer of the salsa and another ⅓ of the roasted vegetables then ½ cup shredded cheese. Lastly, add the last of the tortillas, a thin layer of salsa and the last ⅓ of the vegetables on top.
  4. Sprinkle with remaining cheese and bake in the oven for 20 minutes, until light golden brown on top.
  5. Allow it to cool for at least five to ten minutes then cut into squares and serve.
  6. Garnish with guacamole or sour cream if you like.


Roasted Red Kuri Squash With Rosemary

Roasted Red Kuri Squash With Rosemary

  • 1 Red Kuri Squash, peeled, seeded and diced to ½-inch cubes
  • 2 roaster peppers, stemmed, seeded, and diced to ½-inch
  • 1 red shallot, minced
  • 3 garlic cloves, minced
  • 2-3 sprigs rosemary, de-stemmed and chopped up
  • salt & freshly ground pepper, to taste (I use about ½ tsp each)
  • 3 – 4 tbsp Driftless Sunflower Oil (or olive oil)
  • ½ cup freshly grated parmesan cheese

  1. Preheat oven to 400 degrees F
  2. In a large bowl, combine squash, roaster peppers, shallot, garlic, rosemary, salt & pepper. Toss to mix. Drizzle in oil, tossing as you go, until vegetables are all lightly coated.
  3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.
  4. Roast in the preheated oven, stirring 2 or 3 times, until squash is tender and beginning to brown at the edges, about 45-60 minutes.
  5. Sprinkle the remaining cheese over the top and return to the oven for 5 minutes, or until the cheese has melted and begun to brown. Serve hot.