Butternut Squash Crunch Food

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 425°F and arrange a rack in the middle.
• Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
• Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
• When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
• Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
• Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

BUTTERNUT SQUASH CRUNCH

Steps:

• Preheat oven to 350°F Lightly grease a 2-quart baking dish and set aside.
• Combine squash, white sugar, milk, cinnamon, vanilla, salt, nutmeg and eggs in a large bowl and stir well.
• Spoon into baking dish and top with marshmallows.
• Combine brown sugar, flour and butter in a small bowl and mix until crumbly.
• Sprinkle topping over marshmallows.
• Bake for 25 minutes or until filling is bubbly and marshmallows are lightly browned.

HOW TO ROAST BUTTERNUT SQUASH CUBES RECIPE

Steps:

• Adjust oven rack to middle position and preheat the oven to 425 degrees.
• Place diced butternut squash on the prepared pan. Drizzle with olive oil, salt, and black pepper. Give it a toss to ensure that all of the cubes are coated with the oil and the seasoning.
• Arrange the squash cubes on an even layer on a large baking sheet.
• Roast, turning them halfway through, for 30-35 minutes until they are lightly golden brown on the edges or until a knife inserted in one of the cubes comes in and out easily.
• Carefully transfer onto a plate and serve while still warm.

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

VITAMIX BUTTERNUT SQUASH SOUP

Steps:

• Place the butternut squash, apples, celery, carrots, water or stock, cinnamon, and salt into the Vitamix. Secure the lid.
• Blend initially on its lowest speed, and increase quickly to the highest speed. Continue blending for 5 minutes and 45 seconds, or until heavy steam escapes from the lid. Serve and enjoy!