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!
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!
1/2 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!