Spiced Kabocha Squash Soup

Ingredients

  • 1/2 medium kabocha or 1 butternut squash (about
  • 2 lbs.), halved
  • 5 cloves garlic
  • 1 small onion, chopped (about 1 cup)
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cinnamon
  • 1 15-oz. can low-sodium vegetable broth
  • 3 Tbs. finely chopped chives
  • 1 tsp. sherry vinegar

Directions

  1. Preheat oven to 350°F. Line baking sheet with foil and coat with cooking spray. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Bake 50 minutes, or until tender. Cool 10 minutes. Scoop flesh from shell, and place in large bowl. Peel garlic cloves.
  2.  Heat large pot over medium heat, and coat with cooking spray. Add onion, and cook 7 minutes, or until translucent. Add ginger, allspice and cinnamon, and cook 1 minute more. Stir in squash, garlic, broth and 3 & 1/2 cups water. Bring to a simmer, and reduce heat to medium low. Partially cover pot, and simmer 25 minutes. Purée in blender or food processor until smooth. Serve hot or cold, and stir in chives and vinegar just before serving.
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Roasted Butternut Squash and Spinach

Ingredients

  • 1 medium Butternut Squash
  • 2 tbsp. olive oil
  • 1 tsp. olive oil
  • kosher salt
  • Pepper
  • 1/4 c. Sliced almonds
  • 1/4 tsp. ground cinnamon
  • 1 pinch cayenne pepper
  • 4 c. baby spinach

Directions

  1. Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
  2. Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
  3. Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.

Ravioli with Sautéed Butternut Squash and Thyme

Ingredients

  • 2 tbsp. olive oil
  • 1/2 medium butternut squash (about 1 lb)
  • Kosher salt and pepper
  • clove garlic
  • 1 tbsp. small fresh thyme sprigs
  • package cheese ravioli
  • 1/4 c. grated Parmesan (1 oz)

Directions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes.
  2. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
  3. Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.