Butternut Squash 4 Ways

Butternut Squash Soup

Ingredients
for 8 servings

2 tablespoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme
Preparation
Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
Cover and reduce to a simmer for 25-30 minutes.
Uncover and remove thyme and bay leaf.
Use an immersion or countertop blender to blend the soup until smooth.
Allow to cool for 2 minutes then serve.
Enjoy!

Butternut Squash Fries

Ingredients
for 8 servings

1 butternut squash
1 tablespoon olive oil
1 tablespoon dried rosemary
salt, to taste
pepper, to taste
Preparation
Preheat oven to 400º F (200º C).
On a cutting board, halve the squash vertically. Scoop out the seeds, and peel the squash.
Cut the squash into ½-inch (12 mm) half moons, then cut into ¼-inch (6 mm) fries or wedges.
In a bowl, toss the fries with oil, salt, and pepper, then transfer to a baking tray.
Bake for 20-35 minutes, flipping halfway through.
Enjoy!

Stuffed Butternut Squash

Ingredients
for 2 servings

1 butternut squash
1 tablespoon oil
salt, to taste
pepper, to taste
½ cup basmati rice
1 cup vegetable broth
2 cloves garlic, minced
15 oz black bean, 1 can, drained and rinsed
1 tomato, diced
½ cup corn, cooked
¼ cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon chili powder
½ cup shredded cheddar cheese
Preparation
Preheat oven to 400º F (200º C).
Slice ½-inch (1 cm) off of the top and bottom of the butternut squash. Slice the squash half lengthwise and scoop out seeds.
Drizzle the halves with the oil, salt, and pepper. Roast for 40 minutes.
In a small pan or pot combine rice, oil, and vegetable broth and bring to a boil over high heat. Reduce heat to simmer, cover with a lid, and cook for 18 minutes.
Add the garlic cloves, chopped tomato, beans, corn, cilantro, cumin, chili powder, and salt. Stir to combine. Transfer rice mixture to a bowl.
Scoop out half of the flesh from the roasted butternut squash into the bowl and stir. Add the cheddar cheese and mix to combine.
Spoon the mixture back into the butternut squash halves and sprinkle a little more cheese on top.
Roast in the oven for 2-4 minutes, or until cheese is melted.
Enjoy!

Goat Cheese And Rosemary Mashed Butternut Squash

Ingredients
for 8 servings

1 ½ lb butternut squash, peeled, seeds removed, and cubed
3 oz goat cheese
2 tablespoons milk
1 tablespoon fresh rosemary, minced
salt, to taste
black pepper, to taste
Preparation
Add butternut squash to large pot of boiling water. Cook until fork-tender, 10-15 minutes.
Drain the squash in a colander and add back to the pot.
Add in the goat cheese, milk, rosemary, salt, and pepper. Mash until desired consistency is reached.
Enjoy!