Butternut Squash is at the top of my list of favourite foods.  Here are some of the recipes I love to make with this delicious and nutritious squash!

Butternut Squash Soup                                         

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1 large butternut squash

I large onion, chopped

2 large cloves garlic

4 1/2 cups veggie broth (alternatively, use water and add 3-4 veggie boullion cubes -I use McCormicks)

salt and pepper to taste

1 teas nutmeg (optional)

Bake butternut squash, flesh side down in oven for 45 min or until fully baked, at 400 degrees. Pour 1/4 cup of water into the baking dish. Once baked, remove from oven and remove skin.

Sauté chopped onion in a few tablespoons water in a large skillet.   Add minced garlic and cook a few more minutes.  Add veggie broth and baked butternut squash.  Bring to a boil and reduce to simmer.  Add salt and pepper and extra garlic powder if desired.   simmer for 30 minutes.  Transfer in batches to blender and purée.   Serve with fresh ground pepper and warm bread with roasted garlic.

My goodness I am going to make this tonight.  Sooo good!

Butternut Squash Gnnochi

2 pounds butternut squash, peeled and  diced

2 1/2 cups all purpose flour

2 tablespoons nutritional yeast

1/2 teaspoon thyme

1 teaspoon fresh finely chopped rosemary

1/2 teaspoon sage

1 teaspoon garlic powder

1/2 teaspoon salt

Bake butternut squash, flesh side down in oven for 45 minutes or untilfully baked, at 400 degrees.  Once baked, remove from oven and remove skin. Place the cooked squash in a large bowl and mash.

Add 2 1/2 cups of flour, nutritional yeast, herbs and salt to the squash. Stir with your hands rouse a hand mixer to combine. The dough should come together into a ball, and be soft but not overly sticky. Knead just until the flour is absorbed. (Over kneading will give you dense gnocchi.)

Cover dough with towel and refrigerate for 3 hours. (this is important to make sure the dough remains thick)

Place the dough on a large floured countertop. Cut the ball in half and then in half again for 4 equal pieces.  Roll out the pieces into a rope a little thicker than your thumb. Slice the rope into 1 inch slices. Scrap each piece with the tines of a fork. Place the pieces in a single layer on parchment paper.

Bring a large pot of salted water to a boil. Drop your gnocchi into the boiling water being careful not to overcrowd. When the gnocchi starts to float they are done.  Remove with a slotted spoon and serve as desired.  We use a light marinara sauce or just toss the gnocchi in fresh minced garlic.

Butternut Squash Ravioli

1 ½ lb. winter squash, peeled, seeded, cut into 1-inch chunks

1 Tbs. maple syrup ½ tsp. salt, or to taste

1 medium onion, chopped

½ cup chopped pecans

2 Tbs. minced fresh sage, plus more for garnish

black pepper to taste

Preheat oven to 400F. Line baking sheet with parchment. Prepare dough or buy wonton wrappers.   Put squash in bowl; toss with 2 Tbs. oil, maple syrup and salt. Spread on baking sheet. Roast, stirring twice, about 25 minutes. Transfer squash to bowl, and mash. Sauté onion in skillet with a small amount of water for 10 minutes. Add pecans and sage; cook, stirring 2 minutes. Add onion mixture to squash; mix well. Season with salt and pepper. Bring pot of water to a simmer.  Spoon 1 1/2 tsp. squash mixture onto center of wonton or onto rolled dough placed on each ravioli pocket on Raviolicasa.  If using wontons, moisten edges with water; press to seal. Place on baking sheet; cover with damp towel. Add half of ravioli to water. Cook 5 minutes; do not boil. Remove with slotted spoon to serving dishes; keep warm. Repeat with remaining ravioli. Garnish with sage or rosemary.

Easy dough recipe:

3 cups flour

1 cup water

2 tbsp olive oil

Put flour in large mixing bowl, making a well in the center. Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Knead by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky. Shape by hand or with a machine. Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes. (dough recipe from www.food.com)

Baked Butternut Squash with Vegan parm

1 large butternut squash

2 lg. cloves garlic, minced

3 tbsp finely chopped fresh parsley

1/2 tsp fine grain sea salt

vegan parm:

1/3 cup walnut pieces

1/3 cup nutritional yeast

1/2 tsp sea salt

Preheat oven to 400F  Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds.  Chop two halves into 1-inch chunks and place into casserole dish. Add garlic, parsely and salt and stir until well combined with the squash.  Cover and bake at 400F for  45 minutes.

Meanwhile, combine the vegan parm ingredients in a magic bullet or other small blender or chopper.  When squash is tender (45 minutes), remove from the oven and reduce heat to 350F. Sprinkle the vegan parm all over the squash . Bake for another 5-8 minutes.

(modified from Oh She Glows)

Butternut Squash Ribboned or Spiralized Salad or “Pasta” DSC_0285

(if you don’t have a Spiralizer, ask Santa for one for Christmas. )

Note: Try adding raw spiralized butternut squash to your favorite salads for the full vitamin C kick or bake them for warm soft noodles, as shown here:

Ingredients 1 medium butternut squash, peeled, spiralized with Blade C

1 teaspoon garlic powder

salt and pepper, to taste

1 large garlic clove, minced

¼ teaspoon red pepper flakes (optional)

salt and pepper, to taste

1 teaspoon finely chopped fresh rosemary

1/2 cup vegan parm: 1/4 cup nutritional yeast and 1/4 cup roughly chopped walnuts, blended up in a magic bullet

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