Tag Archives: butternut squash

Roasted Butternut Squash and Apple Soup

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There are two foods I love to eat but until recently I never thought of putting them together into one recipe. I love eating apples and I really like butternut squash. Once I thought of combining them into a recipe I was on a roll. The first recipe I came up with was a Butternut Squash and Apple Soup. Soup seemed the most logical recipe to try since the day was crisp, cold and little windy. Days like that call out for soup and I just happen to have both butternut squash and granny smith apples on hand.

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Years ago squash was classified as either a winter squash or a summer squash. Butternut Squash is known as a winter squash because they are generally picked in the winter and have a thick skin. Summer squash is picked in the summer and has a delicate thin skin that is edible. During the summer months I love to make sauteed yellow squash with onions. I also like to make Zucchini and Tomatoes with onions. Both squashes have a thin skin and are wonderful when mixed with onions and/or tomatoes.

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Soup is very versatile which means you can toss almost any combination of vegetables together with a little broth and call it soup. This time around I tossed  veggies and fruit together and the result was delicious if I do say so myself. I have roasted butternut squash with apples in the oven to create a tasty side dish with turkey or pork so I imagined the combination might taste pretty good in soup. My imagination turned into reality which is always a thrill!

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Whether you decide to make this soup during the crisp days of fall or in the middle of summer I think you will be pleased. Soups fans enjoy soup no matter the season. Me? I am truly a fan of soup.

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Roasted Butternut Squash and Apple Soup

Ingredients:

1 granny smith apple – peeled and sliced

1 lb butternut squash – peeled and cubed

1 small onion sliced

1 small red pepper sliced

1 scallion thinly sliced

3 slices bacon crumbled

2 cups chicken stock

½ cup half and half

¼ cup heavy cream

2 tbsp olive oil

1 tsp black pepper

1 tsp salt

¼ tsp cinnamon

pinch nutmeg

cooking spray

Preheat oven to 400 degrees.

Place squash, apples, onions and red pepper in a large bowl. Drizzle with olive oil then sprinkle with salt and black pepper. Toss gently to coat. Spread out on a rimmed cookie sheet sprayed with cooking spray.

Place in oven and roast for 15-20 minutes until squash and apples softened. Remove from oven and place in a large pot. Add chicken broth and simmer for 5 minutes until is heated up. Remove from heat. Blend using an immusion blender or place in a blender until smooth. Stir in half and half along with heavy cream. Place back on low heat for 5 to 10 minutes until soup thickens. Ladle into bowls and sprinkle crumbed bacon and scalllions on top.

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Ravioli with Butternut Squash and Roasted Tomatoes

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Inspiration for new recipes come from many different resources. Sometimes it comes from walking through the grocery store and seeing items in a fellow shopper’s cart. Sometimes it comes from a cooking show or a sudden desire for a certain type of food.

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I was inspired to create a ravioli dish with a butternut squash and roasted tomato sauce after speaking with a co-worker. It seems I interrupted his lunch one day so I asked him what he was eating. He told me it was ravioli with butternut squash which sounded good to me. I didn’t have any idea of how the squash was incorporated into the ravioli but it gave me an idea. I envisioned beautifully roasted tomatoes blended with soft butternut squash topped with shaved parmesan cheese smothering the ravioli.

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I turned that vision into a recipe I think folks will enjoy. Cheese ravioli and spinach ravioli were two winners in my household. However, I am sure this recipe will work with whatever is your favorite ravioli.

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Ravioli with Butternut Squash and Roasted Tomatoes

Ingredients:
1 pint cherry tomatoes medley
1 pint red cherry tomatoes
1 lb butternut squash cubed
4 tbsp olive oil
2 tbsp butter
1 tbsp sea salt
1 tbsp cracked black pepper
1 tbsp shaved parmesan cheese
1 tsp thyme
¼ tsp cumin
½ tsp basil
½ tsp parsley
½ tsp red pepper flakes
½ tsp oregano
½ cup water

Preheat oven to 375 degrees.

Prepare ravioli according to package. Drain and drizzle a little olive oil over the ravioli. Set aside. Reserve 2 tbsp of pasta starch to add to butternut squash.

Place tomatoes on a rimmed baking sheet and drizzle with 3 tbsp of olive oil. Sprinkle with sea salt and black pepper. Roast for 35 to 40 minutes.

Melt butter along with 1tbsp of olive oil in a large frying pan. Add butternut squash, water and pasta water. Sprinkle with remaining seasonings including a little salt and black pepper. Cook over medium heat until squash is soft and tender. Add roasted tomatoes to butternut squash and gently mash both with a fork leaving some small chunks of butternut squash whole tomatoes. Spoon over ravioli and top with shaved parmesan and parsley.

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Daddy’s Butternut Squash and Mixed Baby Kale Soup

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For a while now my hubby has been asking me to make a “brothy” soup. My most recent soups have been thick and rich like my Carrot soup and my Leek and Potato soup.

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Vegetable soup seemed a simple choice but I wanted to make a soup that reminded me of the fall weather and colorful changing leaves. I love to see the trees speckled with orange, red and green leaves. That was the inspiration for the butternut squash and mixed baby kale soup. The soup is full of fall colors from the orange of the butternut squash, the red of the tomatoes and the bright green leaves of the mixed baby kale.

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I know. Daddy’s Butternut Squash and Mixed Baby Kale Soup is a long name. But, it would have been even longer if I added the names of some of the other ingredients that make this soup so delicious. I added Daddy’s to the title because my hubby claimed it to be his soup once he tasted it.

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Butternut squash is quickly becoming one of my favorite vegetables. It is great all by itself or tastes even better when paired with vegetables like sweet potatoes or in this case mixed baby kale. The sweetness of the butternut squash along with the slightly bitter kale and spicy Italian sausage created a wonderful combination of flavors that swirl in your mouth.

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It’s the little things in life that often inspire us whether it is leaves changing colors in the fall or a nice pot of hearty soup.

Daddy’s Butternut Squash and Mixed Baby Kale Soup

Ingredients:
1 lb Italian hot sausage
2 14oz cans of cannellini beans rinsed
1 14 oz fire roasted tomatoes
2 bags mixed baby kale
5 cups chicken broth
1 cup water
1 lb butternut squash peeled and cubed
1 medium red onion diced
1 tsp minced garlic
1 tsp ground black pepper
1 tbsp salt
2 tbsp olive oil
½ tsp thyme
3 lemon slices
In a dutch oven or large pot brown sausage then drain on a paper towel. Set aside. Pour off grease from the sausage and add olive oil to the pot. Add onions and Add broth, water, seasonings and bay leaf. Bring to a boil then reduce to medium heat. Add beans, tomatoes, sausage, butternut squash and lemon slices. Stir and cook for 25 minutes. Add baby kale and cook an additional 10 minutes then turn off heat. Serve with a sprinkle of shaved parmesan cheese or mozzarella cheese.

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Roasted Butternut Squash and Sweet Potatoes

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Roasting has become one of my favorite things to do when cooking. Roasting brings out the natural sweetness and flavor of vegetables. Especially, butternut squash and sweet potatoes.

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Most people I know tend to boil sweet potatoes then mash them up with some butter and cinnamon. Boiling only drains the flavor and nutrients out of the sweet potatoes. Sweet potatoes are called “sweet” for a reason. If you boil them, they will lose some of that sweetness in the water. Butternut squash also loses something when you boil it. Usually, I only boil butternut squash when I want to make it into a soup. Then, I can use the broth created from boiling the squash and retain all the nutrients and flavor for an amazing tasting soup.

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In the past, I have roasted sweet potatoes and I have roasted butternut squash. However, until recently I had never considered combining the two. Once I mixed the two veggies together I was pleasantly surprised at how well they complimented each other. Each veggie has its own unique taste and a different type of sweetness. When combined, the butternut squash and sweet potatoes play off of each other and make your taste buds pop.

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The hardest thing about roasting vegetables is deciding what seasonings to add to enhance the natural flavors. Butternut squash and sweet potatoes call out for cinnamon and nutmeg. Besides those two seasonings it is best to keep it simple so that you don’t overwhelm the dish.

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So, the next time you want to add color to a nice meal consider roasting butternut squash and sweet potatoes together. This is one dish even veggie haters will like.

Roasted Butternut Squash and Sweet Potatoes

Ingredients:
1 lb butternut squash cubed
1 lb sweet potatoes cubed
½ cup shelled walnuts (optional)
1 tsp salt
1 tsp ground black pepper
1 small hot pepper sliced (optional)
¼ tsp nutmeg
¼ cup brown sugar
½ stick melted butter
cooking spray

Preheat oven to 425 degrees.

Line a rimmed baking sheet with foil. Coat with cooking spray. Toss all the ingredients together in a large bowl until squash and potatoes are well coated with butter, brown sugar and seasonings. Spread mixture onto the baking sheet for 30-35 minutes until golden brown and tender. Transfer to a serving dish.

Serves 4-6