Butternut Squash Soup

 Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 butternut squash, diced
1 granny smith apple, peeled, cored, and diced
1 pear, peeled, cored, and diced
1 red bell pepper, chopped
1/4 teaspoon ancho chili
1/2 teaspoon smoked paprika
salt and black pepper, to taste
a pinch of nutmeg
1 teaspoon agave
4 cups stock
yogurt
toasted pumpkin seeds

Cook onion in the butter and add the garlic followed by the squash, apple, pear, and bell pepper. Saute for a few minutes and add the spices and cook until they are aromatic. Add the agave and stock. Cover and simmer until the squash is tender. Transfer to a blender and blend until smooth. Adjust salt and stock as needed.

Ladle into bowls and top with a dollop of yogurt, a sprinkle of pumpkin seeds, and more nutmeg if desired.

Butternut Squash Risotto

 Ingredients:

1/2 lb butternut squash, diced
4 cups stock
1 stalk celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup arborio
1 tablespoon oil
salt, to taste
black pepper, to taste
1/2 lb mixed wild mushrooms
1/4 parmesan shreds

Steam or boil the squash and mash. Set aside.

Roast the mushrooms and set aside.

Cook the celery and onion in some oil. Add the garlic and thyme. When it is aromatic, add the rice and stock. Cover and allow to cook for a few minutes. Stir in the squash and season with salt and pepper. Cover and cook until rice is tender.  Stir in parmesan and mushrooms or serve them on top.

Thai Curry Butternut Squash Burger

Ingredients:

12 ounces (3 cups) butternut squash
2 kaffir lime leaves
1-3/4 cup white beans
1/2 cup panko
1-1/2 tablespoons massaman or red curry
2 green onions, chopped
salt, to taste

2 tablespoons peanut butter
juice of 1 lime
1 tablespoon agave
sriracha, to taste
1/2 tablespoon soy sauce

burger buns
alfalfa sprouts
lettuce
cucumbers

Boil the butternut squash in some water with the kaffir lime leaves. Drain and transfer to a food processor with beans, panko, and curry paste. Process until smooth. Add the green onion and salt and pulse a few times. Shape into patties and fridge for a few hours until ready to cook.

Combine sauce ingredients and thin with water.

Arrange burgers and serve.

Turkish Pumpkin Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 leek, thinly sliced
2 cloves garlic, minced
salt, to taste
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 cups (1 lb) butternut or kabocha squash, diced
3 cups vegetable stock
1-1/2 tablespoons basmati rice
1/2 teaspoon sugar
1/4 cup greek style yogurt
isot pepper, to taste

Cook onion and leek in the oil. Add the garlic and spices and stir until aromatic. Add the stock, squash, rice, and sugar. Cover and simmer until the squash are tender. Transfer to a blender and puree until smooth, adding more water as needed. Return to saucepan and simmer, adding more salt if needed.

Ladle soup into bowls and garnish with a dollop of yogurt and a sprinkle of isot pepper

Spiced Roasted Butternut Squash

Ingredients:

1 tablespoon vegan butter
1 tablespoon oil
1 red onion, thinly sliced
1 butternut squash, diced
1/4 cup pumpkin seeds
2 teaspoons nigella seeds (divided)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
a pinch of cardamom
a pinch of cinnamon
1 green chili, seeded and minced
salt, to taste
1 tablespoon sugar
1 cup vegetable stock
1/2 cup vegan yogurt
2 tablespoons cilantro, minced

Stir fry the onions in the butter and oil. Add the  squash and cook an additional ten minutes. Remove from heat and stir in the pumpkin seeds, half the nigella seeds, all the spices, sugar, and stock. Transfer to a baking sheet and cook for 30 minutes at 425.

Drizzle with the yogurt and sprinkle with cilantro and remaining nigella seeds.

Butternut Tahini Spread

Ingredients:

1 medium butternut squash (485 grams), diced
1-1/2 tablespoons oil
1/2 teaspoon cinnamon
1/4 teaspoon salt
35 grams tahini paste
60 grams almond yogurt
1 small garlic clove, crushed
1 teaspoon black and white sesame seeds, toasted
1 teaspoon date syrup
1 tablespoon cilantro, chopped

Toss the squash with oil, cinnamon, and salt. Bake until tender and mash with a potato masher until smooth. Alternately can boil and mash with a fork. Add the tahini, yogurt, and garlic. Season with more salt as needed. Spread onto a plate and drizzle with date syrup and sprinkle with sesame seeds and cilantro.

Serve with pita bread or crackers.

Chickpea Squash Flatbread

Ingredients:

1 cup chickpea flour
1 cup water
3 tablespoons oil
1 teaspoon paprika
1 teaspoon herbs de provence 
1 tablespoon parsley, chopped
1 teaspoon salt
1 cup butternut squash, finely grated

Combine chickpea flour, water, oil, paprika, herbs de provence, parsley, and salt in a bowl. Cover and refrigerate 4 hours to overnight.

Lightly grease an iron skillet or prepare a baking stone and spread the batter thinly onto the pan or stone.

Bake 30-45 minutes, turning halfway. Cut into slices.

If desired, top with a mixture of charred red bell peppers, tomato, and smoked paprika and/or avocado slices and parsley.

Smoky Butternut Squash Sauce with Pasta

Ingredients:

1/4 cup cashews
1 small butternut squash, diced
3/4 cup water
1 clove garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
salt
a splash of liquid smoke
smoky hot sauce, to taste
corkscrew or shell pasta, cooked
kale or broccoli, sauteed or roasted

Allow cashews to soak in water overnight. Drain.

In a food processor or blender, combine all ingredients except pasta and greens. Add water gradually until desired consistency is reached

Combine pasta with the sauce and the greens. Garnish with black pepper.

Moroccan Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
red pepper
3 cups butternut squash, cut into 1/2 inch squares
2 tablespoons tomato paste
4 cups vegetable stock
1/3 cup couscous or moghrabieh
salt
1 zucchini, quartered
1/2 cup basil, chopped
2 teaspoons orange zest

Saute onion in olive oil. Add cumin, salt and pepper and stir until aromatic.

Add butternut squash and tomato paste. When heated, add vegetable stock and mograbieh (if using) and simmer for 10 minutes.

Stir in zucchini and couscous (if using) and season with salt. Cook 5 more minutes or until squash is tender.

Remove from heat and stir in basil and orange zest.