Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Author: 
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!
Ingredients
  • 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)

Instructions
  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.

 

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
 

Ingredients
  • 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

Instructions
  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.

 

Cream-Braised Mélange of Winter Squash

Cream-Braised Mélange of Winter Squash
Serves: 6
 

You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives you some leeway to suit the group you’re serving.
Ingredients
  • 3 to 4 pounds mixed winter squash: acorn, carnival, and butternut
  • Driftless Sunflower Oil
  • 4 cloves garlic, minced
  • 10 to 12 sage leaves, minced
  • 1½ cups cream
  • Salt
  • Freshly ground black pepper

Instructions
  1. Peel and cut the squash into 1-inch chunks and set aside.
  2. In a large, deep pot, heat the Sunflower oil over medium heat. Add the garlic and cook, stirring frequently for about 5 minutes, until it is golden and fragrant.
  3. Add the sage leaves and cook for another minute.
  4. Add the squash and fry just a minute or two as it’s beginning to get hot.
  5. Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is tender enough to be pierced by a fork.
  6. Cooking time will depend on the size of your squash chunks, so you’ll want to use some discretion.
  7. Season to taste with salt and pepper.

 

Quinoa and Kale Stuffed Butternut Squash

Quinoa and Kale Stuffed Butternut Squash
Author: 
 

Ingredients
  • 1 butternut squash
  • 1-2 teaspoons Driftless Sunflower Oil
  • salt and pepper
  • ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional, but oh-so-good)
  • 2 cups loosely packed green kale, chopped small
  • 2 cups cooked red quinoa
  • pinch of freshly grated nutmeg
  • ½ pound extra sharp white cheddar cheese, shredded
  • ½ yellow onion, chopped
  • 1 teaspoon dried thyme

Instructions
  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.
  3. Roast for 40 minutes or until the flesh is tender.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
  9. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.

 

Maple Cinnamon Roasted Squash

Maple Cinnamon Roasted Squash
Author: 
 

Ingredients
  • 8 cups cubed butternut squash (the red kuri squash would work as well)
  • 2 tbsp Driftless Sunflower Oil (or olive oil)
  • 2 tbsp maple syrup
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 pinches cayenne

Instructions
  1. Preheat oven to 425 degrees.
  2. Line 2 baking sheets with foil (optional– protects baking sheet when the sugars caramelize so it won’t be sticky/hard to clean).
  3. In a mixing bowl, combine all of the ingredients and toss a few times to evenly coat the squash.
  4. Spread out on your baking sheet.
  5. Place in the oven for 10-15 minutes.
  6. Check and stir everything around and put back in the oven for another 10-15 minutes.
  7. When the squash is soft, place under broiler for 1-2 minutes (be careful not to burn!) or until sugars have carmelized.

 

Butternut Squash Oven Fries

Butternut Squash Oven Fries
 

Ingredients
  • 1 medium or ½ large butternut squash
  • Salt
  • Pepper
  • Driftless Sunflower Oil or olive oil
  • Chili powder or cayenne (if you want them spicy)

Instructions
  1. Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you’re unfamiliar with handling them, you may have a little trouble at first. They’re fairly easy to peel, but you’ll need a sharp knife to cut them.
  2. Once your squash is peeled and seed-free, slice it in half. Then cut it up into french fry shapes.
  3. Toss with oil, salt, pepper and chili/cayenne (optional).
  4. Place on a lightly greased cookie sheet.
  5. Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!