BEAN & VEGGIE SOUP

~ Bethany Weathersby

1 T. olive oil
1 onion, chopped
4 c. garbanzo beans
4 c. cooked, pureed squash (I've used a mix of patty pan and zucchini)
2 6 oz. cans tomato paste
2 14.5 oz cans chicken broth
1/2 t. red pepper flakes
1 t. garlic powder
1 T. Italian seasoning
salt and pepper, to taste

Heat oil in Dutch oven over medium-high heat. Add onion and saute until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer twenty minutes.

Notes: This was a "raid the freezer and cabinet" lunch we made in our Rockcrok Dutch Oven with beans and squash we'd previously cooked and frozen that turned out to be pretty tasty. I didn't actually measure any of the seasonings, so the amounts here are just estimates and you can adjust them as you see fit.

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BUTTERNUT SQUASH & CORN SOUP

~ Sunset magazine - October 2016

1 large butternut squash, about 3 lb.
1 1/2 t. kosher salt, divided
1 T. honey
3 medium onions, chopped
peeled cloves from 1 head of garlic
1/2 c. salted butter
2 T. chopped fresh sage leaves
5 medium carrots, coarsely chopped
1 1/2 - 2 qts. chicken broth
1/2 t. Hungarian paprika
1/2 t. pepper
1/4 t. nutmeg
3 c. corn kernels
1/2 c. creme fraiche or sour cream
2 T. finely sliced flat-leaf parsley

Preheat oven to 375 degrees. Split squash lengthwise and scrape out seeds. Set cut side up in a 9x13-inch pan. Score flesh crisscross four times on each half. Sprinkle with 1/2 t. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.

Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, 20-25 minutes or until golden. Add sage and carrots, then cook 5 minutes more, stirring occasionally.

Scrape squash from shells into onion mixture and add 1 1/2 quarts broth. Cover and bring to a boil over high heat. Reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.

Puree soup one portion at a time in a blender until very smooth. Return to pot and mix in remaining teaspoon of salt, paprika, pepper, and nutmeg.  Add corn and heat soup over medium heat, stirring a few times until corn is tender-crisp, about 5 minutes. Thin with 1-2 cups broth, if desired. Garnish individual servings with creme fraiche and parsley.

Notes: I tweaked a few things - dried sage because the store didn't have any that was fresh, sour cream because I didn't see creme fraiche in the areas of the store I checked, and regular paprika I always have on hand instead of Hungarian paprika I don't have. I always prefer using an immersion blender in the pot over transferring batches of soup from pot to blender to bowl and back to pot. This recipe came from Big Table Farm, which was featured in a Sunset magazine article. 

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING

~ Tasty

SALAD
1 red bell pepper, roughly chopped
1 lb. butternut squash, peeled, seeded, and chopped
1 lb. Brussels sprouts, halved
2 t. dried oregano
1 t. salt
1 t. pepper
3 T. olive oil
4 oz. mixed greens

DRESSING
juice of 1 lime
1/4 c. olive oil
1 avocado
1 small garlic clove
1/4 t. pepper
1/2 t. salt

Preheat oven to 400 degrees.

In a large bowl, mix bell pepper, butternut squash, Brussels sprouts, oregano, salt, pepper, and olive oil until vegetables are evenly coated. Spread in one even layer on baking sheet and roast for 40 minutes.

To make dressing, place all dressing ingredients in a blender or food processor and blend until light and creamy.

Assemble salad by placing mixed greens on a plate, topping with roasted vegetables, and spooning dressing on top.

Makes four servings.

Notes: The dressing is thick and works well as a flavorful, non-dairy substitute for sour cream in tacos or other Mexican dishes. We like it so much I made a separate post for it. 

QUINOA, KALE, CRANBERRY, WALNUT, AND BUTTERNUT SQUASH SALAD

~ The Costco Connection - January 2016

SALAD
1 1/2 c. quinoa
1/2 t. kosher salt
3 c. water
2 T. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 c. butternut squash, peeled and cut into 1/2-in. dice
kosher salt and pepper to taste
1 1/2 c. kale, ribs removed and cut into 1/2-in. ribbons
1/2 c. dried cranberries
1/2 c. chopped walnuts

DRESSING
1 garlic clove, minced
1 T. balsamic vinegar
1 t. Dijon
1 t. raspberry jam
1/4 c. olive oil
kosher salt and pepper to taste

In a large saucepan, bring quinoa, 1/2 teaspoon salt, and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes.  Remove from heat, fluff with fork, and place in large serving bowl to cool for 20 minutes.

While the quinoa is cooking, heat the olive oil in a large skillet. Add onion and cook until it's translucent. Stir in the garlic and squash. Cover and cook over medium-low for 10 minutes or until squash is tender when pierced with the tip of a knife. Season with salt and pepper, then let cool to room temperature.

To prepare dressing, whisk garlic, vinegar, mustard, and jam in a small bowl. In a slow and steady stream, add olive oil while whisking continuously. Season with salt and pepper to taste.

Gently mix quinoa, cooked vegetables, kale, cranberries, walnuts, and dressing together. Serve at room temperature or chilled.

Makes about 8 cups.

Notes: The only thing I do differently than directed is to mix all the dressing ingredients together at once in a lidded mason jar or my Pampered Chef Measure, Mix & Pour.

ROASTED VEGGIE & BLACK BEAN TACOS

~ Cooking Classy

1 1/2 c. tomatoes, cored, seeded, and diced
1 1/2 c. corn kernels cut from cob
1 1/2 c. diced zucchini
1 1/2 c. diced yellow squash
1 c. diced yellow onion
1 c. diced red bell pepper
1 1/2 T. olive oil
1 1/2 T. canola oil
1 t. cumin
1 t. chili powder, divided
3/4 t. salt, or to taste
1/4 t. pepper, or to taste
1 c. canned black beans, drained, rinsed, and warmed
1/3 c. cilantro, chopped
1 1/2 T. lime juice
corn or flour tortillas, warmed
queso fresco (optional)
sour cream (optional)
Mexican hot sauce (optional)

Preheat oven to 400 degrees. Place first six ingredients in a mound on a large baking sheet. In a small bowl mix both oils, cumin, 1/2 teaspoon chili powder, salt, and pepper. Drizzle oil mixture over veggies, toss to coat, then spread veggies in an even layer. Roast ten minutes, toss and spread again into an even layer, then roast another ten minutes or until veggies reach desired tenderness.

Just before the veggies are done roasting, toss warmed black beans with remaining 1/2 teaspoon chili powder. Once veggies have been removed from the oven, add bean mixture, cilantro, and lime juice. Toss until well mixed. Serve on warmed tortillas and top with queso fresco, sour cream, and hot sauce, if desired.

Notes: Dice all veggies approximately the same size for even cooking. We use crockpot beans instead of canned, frozen corn that's been thawed instead of fresh off the cob, cotija or queso fresco, and corn tortillas. We double this for our family (about 18 cups of produce and beans for six people) and only have a little left at the end of the meal.

HOLDEN VEGGIES

~ Cynthia Hockman-Chupp

1 c. chopped onion
2 c. thinly sliced carrots
2 c. chopped summer squash
1 c. chopped bell pepper
1 1/2 c. corn
1 1/2 c. chopped tomatoes
cooked beans (optional)
1 t. cumin
1 t. coriander
1/2 t. salt
garlic or garlic powder, to taste
cayenne, to taste
cilantro, to taste
sour cream (optional)
grated cheese (optional)

Saute onions and carrots while chopping other vegetables. Add squash and bell pepper, then saute for 2-3 minutes. Add corn, tomatoes, and beans, if desired, along with seasonings, and cook until vegetables are soft. 

Notes: The quantities are totally flexible. I sometimes skip the coriander if we don't have it on hand and use fresh garlic that I toss in with the carrots and onion. I've served this a variety of ways - without cheese and with cotija, with and without cilantro, with and without sour cream or avocado dressing, with zukes instead of summer squash, and in various combinations of veggies, rice, and crockpot beans. You could also serve this as a topping for haystacks, in a tortilla, or with cornbread. 

CREAMY BUTTERNUT PASTA

~ The Diva Dish

4 c. uncooked pasta
2 T. coconut oil
2 T. whole wheat flour
2 c. coconut milk
2 c. butternut squash puree
1/4 c. + 2 T. nutritional yeast
2 t. dried mustard
1/2 t. turmeric
2 T. oregano
1/2 t. nutmeg
1 t. garlic powder
salt & pepper, to taste

Cook pasta until desired tenderness; drain. Meanwhile, heat oil over medium-low heat. Add flour and whisk until combined. Add milk and continue whisking until there are no lumps. Once the the milk  mixture has started to simmer, add remaining ingredients. Stir until combined and then simmer until slightly thickened. Combine cooked pasta with sauce.

Notes: You can use butter or another oil if you don't have coconut oil on hand. We use homemade seasoned salt instead of salt and pepper. This is a good way to use up some of the puree you may have in your freezer from a garden harvest.

CHICKEN & ROASTED VEGETABLE SOUP

~ Against All Grain

2 garlic cloves, minced
2 carrots, peeled and cubed
1 c. butternut squash, peeled and cubed
2 1/2 c. sweet potato, peeled and cubed
1/2 yellow onion, quartered
2 T. olive oil
4 c. chicken stock
2-3 c. leftover shredded chicken or 1 lb. uncooked breasts
1 t. sea salt
3/4 t. dried parsley
1/2 t. dried thyme
1/2 t. dried rosemary
1/4 t. dried oregano
1/4 t. pepper
1 c. water
2 c. baby spinach

Preheat oven to 425 degrees.

Mix the garlic, carrots, butternut squash, sweet potato, and onion with olive oil. Roast for 20 minutes or until veggies are tender.

While the veggies are roasting, bring the stock to a simmer in a large pot. Add the chicken, salt, herbs, and pepper. Cover and cook while the veggies roast, about 15 minutes. If using raw breasts, then cook for about 45 minutes or until chicken is cooked through and can be shredded with a fork.

Place all the onion pieces, half of the other roasted veggies, and the water in a blender and puree. Pour puree and other roasted veggies into the soup, along with the spinach, and simmer for 5-10 minutes or until the spinach has wilted and the soup is heated through.

Makes about nine cups.

Notes: I've used butternut squash and random winter squash, both raw and leftover chicken, fresh rosemary instead of dried, and both fresh and frozen spinach. I puree all of the roasted veggies, as my family likes pureed squash better than chunky.

BEAVER MASH

~ Bethany Weathersby

1 red kuri squash, sliced, roasted, and skin removed
1 kabocha squash, sliced, roasted, and skin removed
milk
butter
salt
pepper

Place squash pieces in large pot and mash with potato masher.  Place on burner over medium heat and add as much milk and butter as needed to reach desired consistency, stirring frequently.  Season to taste with salt and pepper.

Notes: I randomly picked up these squash, which I'd never heard of before, at the store one night and roasted them according to this recipe at Nutmeg Notebook.  No one in our family has ever liked straight squash of any kind, though we use it in other recipes, but I thought roasting it may make a difference.  It didn't.  We just can't stand the texture of squash.  So, I threw the leftovers in the freezer for another day.  I pulled them out about a week later and made Beaver mash, named for the orange color that makes the Beaver fans in my family happy.  Some people loved it and others just thought it was fine, but everyone was definitely happier eating their squash this way.  As for me, I'm accepting defeat and not trying any more recipes that require us to feel the texture of squash.  

CREAMY BUTTERNUT SQUASH SOUP

~ Taste of Home - February/March 2010

1/2 c. chopped onion
2 T. butter
6 c. cubed peeled butternut squash
2 medium potatoes, peeled and cubed
3 c. water
1 T. chicken bouillon granules
1/2 t. salt
dash pepper
1/2 c. evaporated milk
.
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.  Makes about eight cups.

Notes: If you have an immersion blender, then just stick it in the pot of soup and puree everything. Way easier and you don't have to wait for the soup to cool. If you don't like using bouillon, then just use six cups of your favorite broth. If you're vegetarian, then opt for vegetable bouillon/broth instead of chicken. I like this as is, but some of my family dressed it up with seasoned salt and/or Tony's Creole Seasoning.

CHEESY ACORN SQUASH

~ allrecipes

1 acorn squash, halved and seeded
3 T. butter
1 c. diced celery
1 c. finely chopped onion
1 c. fresh mushrooms, sliced
1/8 t. salt
1 pinch ground black pepper
1 t. chopped parsley
1/2 c. shredded Cheddar cheese

Preheat oven to 350 degrees. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on high, until almost tender. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
Cook 15 minutes in the preheated 350 degrees oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Notes: This tastes similar to stuffing, but with squash instead of bread. So, if you like the flavor of stuffing but aren't crazy about soggy bread, then give this a try.

PASTA WITH WINTER SQUASH, PINE NUTS, & CHEESE SAUCE

~ While the Pasta Cooks: 100 Sauces So Easy You Can Prepare the Sauce in the Time It Takes to Cook the Pasta, written by Andrew Schloss with Ken Bookman

1 lb. tube-shaped pasta, such as ziti or penne
1 lb. acorn or butternut squash, peeled, seeded, and shredded
1/2 c. pine nuts
1/4 c. extra virgin olive oil
1 1/2 cloves garlic, minced
3/4 c. freshly grated Parmesan or Romano cheese
salt and freshly ground pepper to taste

Bring a large pot of lightly salted water to a boil. Add the past and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the past package or until the pasta is tender. Five minutes before the past will finish cooking, add the squash and stir briefly. 

While the pasta cooks, toast the pine nuts in a hot dry skillet. Drain the pasta and squash and toss them with the olive oil, garlic, cheese, salt pepper, and pine nuts in a serving bowl.

Notes: We double the squash, but it still tastes way more like parmesan than squash. Squash-haters can easily eat it because the squash is grated. 

** This post contains affiliate links and I'm grateful when people use them. **

BAKED SPAGHETTI SQUASH LASAGNA STYLE

~ allrecipes

1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 T. minced garlic
2 14 oz. cans stewed tomatoes
1 T. dried basil
1 cube vegetable bouillon
black pepper to taste
15 oz. can black olives, chopped
1 c. shredded mozzarella
1 c. shredded parmesan cheese

Preheat oven to 325 degrees. Spray baking sheet with cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes in preheated oven, or until a knife can be easily inserted. Remove from oven and cool.

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, sauté the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of strands, olives, and mozzarella. Repeat layers until shells are full or all ingredients are used. Top with parmesan. Bake 20 minutes in preheated oven or until parmesan melts.

Notes: You could easily cook the squash in the microwave rather than the oven. I tweak it by using 1/2 an onion and some dried minced onion (not 1 whole onion), 1 drained can of diced tomatoes and 1 can tomato sauce (not 2 cans of stewed tomatoes), Italian (not vegetable) bouillon, Italian seasoning, (rather than basil) and some cottage cheese. I baked it in an 11x7 pan instead of the shells. If you really want to simplify things, then use store-bought sauce. It still tastes great!