Recipe Page: Butternut Squash

Roasted Butternut Squash Soup

Duration: 50 minutes

A creamy and rich butternut soup.

Utensils

  • Baking sheet
  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Optional garnishes: fresh thyme, roasted pumpkin seeds, drizzle of cream

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
  3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
  4. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened.
  5. Add the roasted butternut squash to the pot, along with ground cumin, ground cinnamon, and vegetable broth. Bring to a simmer.
  6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  7. Season with additional salt and black pepper to taste.
  8. Serve hot, garnished with fresh thyme, roasted pumpkin seeds, and a drizzle of cream if desired.

Butternut Squash and Spinach Risotto

Duration: 50 minutes

Deeply delicious and full of flavour.

Utensils

  • Large pot

Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 2 cups fresh spinach leaves
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened.
  2. Add diced butternut squash to the pot and cook for 5-7 minutes, until slightly softened.
  3. Stir in Arborio rice and cook for another 2-3 minutes, stirring frequently.
  4. Begin adding vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more.
  5. Continue adding vegetable broth and stirring until the rice is creamy and cooked to al dente, about 20-25 minutes.
  6. Stir in fresh spinach leaves until wilted.
  7. Remove the pot from heat and stir in grated Parmesan cheese until melted and creamy.
  8. Season with salt and black pepper to taste.
  9. Serve hot, optionally garnished with additional grated Parmesan cheese.

Butternut Squash and Black Bean Tacos

Duration: 40 minutes

Tasty goodies wrapped up in a delicious portable package.

Utensils

  • Baking sheet
  • Small saucepan

Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (15 oz) black beans, drained and rinsed
  • 8 small corn or flour tortillas
  • Optional toppings: diced avocado, salsa, chopped cilantro, lime wedges

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, ground cumin, and smoked paprika. Toss to coat evenly.
  3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized.
  4. Warm the tortillas according to package instructions.
  5. In a small saucepan, heat the black beans over medium heat until warmed through.
  6. Assemble the tacos by filling each tortilla with roasted butternut squash and black beans.
  7. Top with diced avocado, salsa, chopped cilantro, and a squeeze of lime juice if desired.
  8. Serve immediately.