Gingered Roast Butternut Squash Food

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
• Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
• Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

GINGERED BUTTERNUT SQUASH

Steps:

• Steam the squash in a steamer basket over boiling water for about 15 minutes, until very tender.
• Transfer squash to a bowl, add remaining ingredients.
• Mash to a coarse consistancy with a potato masher or fork. Serve.

BUTTERNUT SQUASH WITH GINGER

Steps:

• Place the prepared squash in a lightly greased oven proof dish.
• Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
• Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

GINGERED BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a large sauce pan over medium-high heat. Add the onion and saute until the onions are softened and translucent. Add the chicken broth, squash, ginger and bay leaf. Cover. Simmer until the squash is soft, about 30 minutes.
• Add the carrots and heat through. Puree the soup in batches in the blender or food processor. Return to the saucepan. Stir in the evaporated milk and nutmeg. Season to taste with the pepper. Heat through. Garnish with chopped chives or scallions.
• Adapted from Get with the Program! Guide to Good Eating! by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
• Servings: 6.
• Nutritional Information Per Serving: Calories 140; Total fat 4g; Saturated fat 1g; Cholesterol 0mg; Sodium 190mg; Carbohydrate 22g; Fiber 3g; Protein 8g.

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

Steps:

• Preheat oven to 400°F Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheet and set aside.
• Combine sugar, 2 teaspoons salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer ½ of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife.
• Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoons salt, vinegar and fresh ginger in a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsely chop ½ cup of the toasted pecans, add them and the remaining pecan halves to the honey mixture.
• To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture. Serve immediately.

GINGERED ROAST BUTTERNUT SQUASH

Steps:

• Preheat oven to 450 deg. Line a large shallow baking pan with nonstick foil. (I lightly sprayed regular foil with cooking spray).
• Cut the squash into 3/4 inch thick slices and then into 1 1/2 inch wedges. Place in a large bowl.
• Combine the marmalade, butter and ginger in a microwave safe dish. Microwave on high for 1 minute and stir until all melted together.
• Toss with the squash and place in the baking pan in a single layer.
• Roast 25 to 30 minutes or until the squash is tender and glazed. Serve warm or at room temperature.
• You can cut up the squash a day ahead, and store in a large plastic bag. You can also make the marmalade glaze a day ahead and refrigerate - warm up in the microwave and proceed with step 4.