1 small butternut (2.5 pounds -or 4 cupsof cooked butternut)
2 tablespoons coconut oil, olive oil or butter
1 large apple- gala, honey crisp, diced (more for garnish, optional)
2 large shallots (or 1 onion)- diced
5 fat garlic cloves – rough chopped
1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
1 tablespoon fresh sage, and more for garnish
3 ½ –4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
fresh grated nutmeg– optional ( about ¼ teaspoon, more to taste, feel free to use ground)
pinch cayenne -optional, but tasty here.
½– 3/4 cup coconut milk (from a can) or use ¼-1/2 cup heavy cream or half and half. For a lighter version, sub almond milkor just leave it out, thinning the soup with more veggie stock if you prefer.
1–2 teaspoons maple syrup (optional- see notes)
1/2 teaspoon apple cider vinegar (optional- see notes)
Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)
Preheat oven to 425F
Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
Heat oil in a large heavy bottom pot or dutch oven, over medium heat.
Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute. It will smell divine. Turn heat off.
When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.
Add the apple onion mixture to the same bowl.
Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.
Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.
To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.
This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!
Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.
Meanwhile, in a medium bowl combine ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside.
Scoop flesh from squash halves and transfer to the bowl of a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside.
Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.
Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.
This delicious recipe and photos were created by BHG.com, we simply shared it. Check them out for more delicious recipes!
To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with Quick Onion Gravy.
This delicious recipe and photos were created by itdoesnttastelikechicken.com, we simply shared it. Please check them out as they have so many great ideas!
1 cup uncooked couscous (cooks in 5 minutes) 1 cup vegetable broth
FOR THE SQUASH
2 small acorn squash
1 tbsp olive oil
sprinkle salt and pepper 1 tbsp soy sauce
2 tsp maple syrup 1/4 tsp vinegar
FOR THE COUSCOUS FILLING
1 tbsp olive oil
1 slice maple tempeh bacon, chopped 2 cloves garlic, minced
1 cup thin sliced leeks (approx. 1 leek) 1/4 cup chopped carrot
1 cup sliced mushrooms
1/4 tsp salt, plus more to taste
1/2 cup canned chickpeas, drained 1/4 cup toasted pecans, chopped
2 cups cooked couscous
1/4 tsp dried thyme
cracked black pepper, to taste
FOR THE COUSCOUS
Cook couscous according to package instructions, subbing vegetable broth for water. (Bring vegetable broth to a simmer, turn heat off, stir in couscous, cover and let sit for 5 minutes before gently fluffing with a fork.)
Preheat oven to 400F.
Slice squash in half and scoop out the seeds with a spoon.
Coat the squash (inside only) with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, inner side up.
Combine soy sauce, maple syrup, and vinegar. Lightly brush squash with the mixture and bake for another 5-10 minutes. (This is a good time to toast the pecans!)
FOR THE COUSCOUS FILLING
Heat oil over medium-high heat. Add chopped tempeh bacon and cook for 30 seconds before adding garlic, leeks, and carrots. Cook until carrots are nearly tender. Add mushrooms and cook until vegetables are tender. Sprinkle with 1/4 tsp salt.
Add chickpeas, toasted pecans, cooked couscous, thyme, and remaining soy sauce, maple syrup, vinegar mixture. Stir well and set aside until squash is finished cooking.
Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous. Mix well and reheat if needed.
Spoon the leek & mushroom couscous filling into each squash half. Top with black pepper and serve.
This delicious recipe and photos were created by ILoveVegan.com, we simply shared it. Please check them out for more great ideas!
1/2 teaspoon black pepper, freshly ground + more to taste
1/2 teaspoon fresh rosemary leaves, chopped (discard the woody stem)
1/4 teaspoon fresh thyme, chopped (discard the woody stem)
1/4 teaspoon fresh sage, chopped
Coconut Creamed Butternut Squash
3 Small Butternut Squash (~2 1/3 lbs)
1 tablespoon olive oil
1 teaspoon coarsely ground sea salt
1/2 cup full fat coconut milk (room temperature)
1 tablespoon coconut oil / ghee / buttery coconut oil / (up to your preference)
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt + more to taste
1/2 teaspoon black pepper, freshly ground + more to taste
1 teaspoon coriander seed, freshly ground
1/4 teaspoon smoked paprika
1/4 pound vegetarian goat cheddar or vegan cheddar cheese like daiya
Creamy Sunflower Lentils
Note: you could skip the extra step of cooking the lentils by using 2 cups pre-cooked lentils.
Add the lentils and water/stock to a small sauce pot and cook, covered, for 15-20 minutes on medium heat. Cook just until almost no water is left in the bottom of the pot and the lentils are tender.
In a blender, combine the sunflower seeds, olive oil, water, balsamic vinegar, salt and pepper. Blend together until smooth and creamy, like an aioli.
Stir the sunflower sauce into the cooked lentils. Taste and adjust salt and pepper to your preference.
Cider Glazed Carrots & Mushrooms
Set a large 12” cast iron pan over medium high heat.
Once hot, add the olive oil and onion.
Cook, stirring frequently, until the onion starts to become somewhat translucent and begins to brown.
Add the garlic and cook for 2 minutes, then add the carrots and apple cider and cover (leave the lid slightly ajar).
Cook until the carrots have become tender and the cider has cooked off.
Stir in the mushrooms and continue to cook until they have softened and shrunk and begin to brown a bit.
Stir in the sauerkraut / kimchi juice, apple cider vinegar, salt, pepper, rosemary, thyme and sage.
Cook for 1-2 minutes more, until the liquid has cooked down a bit. Cut off the heat and set the pan aside.
Coconut Creamed Butternut Squash
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Slice the butternut squash in half lengthwise. Rub the cut sides with olive oil and salt. Place cut-side-down on the parchment lined baking sheets.
Roast for 25-35 minutes, until the skin is browning and bubbling and a fork inserted into the squash flesh cuts like butter. My small squash needed 25 minutes but larger squash will need more time, so just keep an eye on the squash after 25 minutes.
Remove the squash from the oven and set on the counter until cool enough to handle (10+ minutes).
Once cool, scoop out the squash flesh into a food processor fitted with an S blade — discard the skin (or eat them as a snack, they’re delicious!).
Combine the squash flesh with the coconut milk, coconut oil / ghee / buttery coco oil spread, apple cider vinegar, salt, pepper, coriander and paprika. Blend until smooth and creamy. Taste and adjust salt and pepper to your preference.
Putting It All Together
Preheat the oven to 375F.
Spread the creamy sunflower lentils over the bottom of an oven-safe ceramic baking dish or dutch oven.
Add the carrot and mushroom meat next.
Then top it all off with the coconut creamed butternut squash.
Grate cheese over top (I used a local hard goat cheese similar to asiago).
Bake on the center rack of the oven for 35-45 minutes — just until it’s warmed all the way through and the cheese on top is melted and browning.
Serve hot, topped with a couple sprigs of fresh sage / rosemary / thyme as you like.
This delicious recipe and photos were created by WillFrolicForFood.com, we simply shared it. Please check them out for more delicious recipes!
300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato
2 tbsp olive oil
2 small shallots, finely diced
2 garlic cloves, finely diced
a few springs of thyme, leaves picked or two pinches of dry thyme
salt, to taste
200 g / 7 oz (weight assumes leaves only) spinach
black pepper, to taste
a good pinch of nutmeg
1 sheet vegan puff pastry
2 tbsp breadcrumbs
2 tbsp chopped pecans
1 tbsp plant milk (soy milk works well), to glaze
Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.
Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.
Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.
Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.
Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.
Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.
Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.
Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.
Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.
Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.
Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.
Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.
Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.
Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.
This recipe and photos were created by LazyCatKitchen.com, we simply shared it. Please check them out for more great ideas!
Prep: 10 mins – Cook: 55 mins – Total: 1 hour 5 mins
1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.
This delicious recipe and photos were created by CookieAndKate.com, we just shared it! They have so many awesome ideas, you should definitely check them out!