Butternut Squash Soup and Roasted Seeds

Butternut squash is a favorite of mine as it can be used in a variety of ways. Not only does it taste great, but it also has a longer shelf life than other vegetables so I can pick up a few when they are on sale and use them over time! I love butternut squash as a soup, roasted, added to stir fry dishes, and used in place of noodles in lasagna. 

 

This butternut squash soup recipe is simple, requires few ingredients, and is ready in a short amount of time! 

Ingredients:

• 3 cups vegetable broth
• 3 cups water
• 3 cloves of garlic (medium ... or 2 large) ... smashed and diced
• 1 cup onion - diced
• Olive oil to make sure onion, garlic, and squash do not stick
• Olive oil for roasting seeds
  
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp oregano
• 1/4 tsp nutmeg
• 1/8 tsp cayenne pepper in soup ... 1/2 tsp for roasting seeds 
• SEEDS ... rinsed and dried
• 2-4 pounds butternut squash ... peeled, seeds removed and washed, and diced (10-14 cups) 
• 1tbsp butter (regular or vegan) or olive oil
  

 

Instructions

Peel, seed, and dice the squash

Rinse, clean, and dry the seeds. Place in aluminum foil with olive oil and cayenne pepper. close the foil and bake for 30 minutes at 350. Turn the oven off and open the foil. Leave the seeds in the oven for a few minutes to "dry" a bit.

Dice onion and garlic

Saute onion, garlic, and squash in just enough oil so nothing sticks to the soup pot.

Once onion and garlic are translucent add spices, water, and broth.

Bring to a boil then reduce heat to simmer and cook until squash is tender.  

Optional ... add 1 tsp butter (regular or vegan) or olive oil. (Helps body absorb nutrients from butternut squash).

Use an immersion blender or place in a VitaMix (once cool) to puree. 

Serve garnished with the squash seeds. 

 

 

Butternut Buckwheat Burgers

I am enjoying playing with my food and trying new recipes while I follow the stay at home orders. Perhaps some of the new recipes will become staples in our cooking routine once things get back to a schedule that somewhat resembles early 2020.

My blank canvas was Bob's Red Mill Buckwheat Groats. Bob's Red Mill promotes buckwheat as part of their a "Grains of Discovery"line. Their buckwheat is gluten free, non-gmo, and organic.  The buckwheat is easy to prepare as it is a 2:1 ratio of water to buckwheat groats.

I made a double batch of buckwheat and used my leftover buckwheat to make the delightful burger recipe I am posting here.

 

 

 

Ingredients (4 medium/large burgers or 6 to 8 sliders) 

• 2 cups of cooked buckwheat groats
• 2 cups of roasted butternut squash
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp paprika
• salt and pepper to taste
• 1/4 cup diced sweet onion (raw or sauteed with the garlic until translucent) 
• 4 cloves of garlic diced (or 2 tbsp)
• Gluten free flour or gluten free panko to coat the patties (I used walnut flour for this recipe)
• Olive oil (just enough to make the  patties not stick to the pan)

Instructions:

• If the buckwheat and butternut squash are cooked, all you have to do is assemble the ingredients. Otherwise, prepare the buckwheat and roast the butternut squash (roast at 350 for 30-45 minutes depending on size of the squash).
• Combine all ingredients
• Form into patties the size you prefer and coat with the gluten free flour/bread crumb mixture.  
• Sautee for 3-5 minutes on each side
• Serve on a gluten free bun (I used Schar Ciabatta Rolls in this picture) with hummus, ketchup and mustard, or toppings of choice

NOTE: If you wish patties that stick together even more, prepare 2 flax eggs and include in the mixture. (1 TBSP ground flax seeds + 3 TBSP water ... combine ...l et rest 5 minutes = 1 egg)
 

Roasted Butternut Squash Pasta

Butternut squash and pasta do not appear to be a likely combination, but they are a great pair. Roasted butternut squash bites and slightly salty imported Parmesan cheese along with the soft texture of pasta create textures and flavors that satisfy.

Ingredients (TWO SERVINGS):
2 cups of cubed butternut squash
2 cups uncooked gluten free pasta (noodles or shape of choice)
1/2 cup slices or grated imported Parmesan Cheese
4 TSP Sage (substitute Herbs of Provence or Parsley)
OPTIONAL - Garlic Clove
1-2 Tbsp Butter (I use no salt)

Instructions:

1. Remove the skin from the butternut squash with a potato peeler
2. Bake in a 350 Degree oven (I place on a non-stick aluminum foil and add one teaspoons of salt and pepper)
3. Cook until tender - it will have an outer "shell" and a soft middle
4. OPTIONAL - roast garlic in the oven with the butternut squash and add 2-4 cloves (depending on size) to the pasta 
5. When nearly done, boil water for the pasta
6. Cook the pasta just shy of the full cooking time and remove from the pot reserving 1/2 cup of pasta water
7. Add the cooked pasta, water, butter, and herbs to a pan. Stir to combine flavors.
8. Serve in a bowl or on a plate. Top with cheese.

NOTE: The squash can be diced to the size and thickness you desire. I suggest customizing the size to the pasta shape you are using.