Butternut Squash

Fall Harvest Salad

This beauty is packed with savory kale, fall fruits, roasted squash and protein packed seeds.  Suddenly, salads don't suck anymore!

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8 c kale, torn from stem, into small pieces

1 whole butternut squash (or two 1# bags, frozen), diced and roasted

1 apple, chopped

seeds of 1 pomegrante (approx 1 c)

1/2 c dried cranberries

1/4 c hemp hearts

3 oz sharp cheddar, shredded from the block

 

For the dressing:

1/4 apple cider vinegar

1 Tbsp local honey 

1/3 c olive oil

1/2 tsp dijon mustard 

1/2 tsp salt 

1/2 tsp black pepper

1/2 tsp garlic powder



Preheat oven to 450*

Peel squash, slice into cubes (or use pre-cut frozen), toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Meanwhile, tear kale into a big salad bowl.  Prepare remaining salad toppings.

While squash cools, measure and mix salad dressing ingredients into a glass jar.  Shake well.  

Dress salad just prior to serving!


Serves 12-16 as a side, 6-8 as a main.

Butternut Squash Soup

This butternut squash soup. 😍  Less than 10 whole food ingredients, less than 20 minutes cooking time. My jam.

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6 c butternut squash, peeled and diced (look for it in the freezer aisle, or peel 1 medium fresh and dice)

4 stalks celery, diced

1 small sweet onion, chopped

1 Tbsp coconut oil

1 can full fat coconut milk

2 tsp sea salt  

1 tsp turmeric  

1 tsp black pepper

1 Tbsp apple cider vinegar  

4 c filtered water

 

Fresh parsley, hemp hearts to garnish



Sauté celery, onion and celery in a large soup pot with coconut oil until aromatic. 
 
Add remaining ingredients.  Bring to boil, reduce to a simmer, cover and cook an additional 20 minutes, or until squash is tender. 
 
Remove from heat.  Puree using a immersion blender, or transfer to a traditional blender.  Top with fixings. 
 
Top with freshly chopped parsley and hemp, 1-2 Tbsp hemp hearts for a protein punch.


Makes 4-6 servings to warm the soul.

Vegan Mac and Cheese with Rosemary

Inspired by a butternut squash.  You won't miss the cheese.  TRUST ME.

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What you'll need:

1 long stem rosemary, torn from step and chopped 

2 Tbsp olive oil

1 medium onion, diced 

2 cloves garlic, minced 

2 c veggie broth

1 medium butternut squash, peeled seeded and cubed

salt and pepper to taste

12 ounces pasta of choice (I went for chickpea noodles for a protein packed punch)


Heat olive oil in a large skillet.  Add rosemary, fry for 2-4 minutes.  Carefully pour into a small ceramic bowl, set aside.

Add onion and garlic to pan.  Saute until aromatic. 

Add veggie broth, squash, salt and pepper to taste.

Bring to a boil, reduce to a simmer and cover.  

Cook for about 20 minutes, or until most of the veggie broth has boiled down and squash is soft.

Bring water to a boil for the pasta in the meantime.

Puree goodness by either allowing to cool a bit and transferring to a blender or food processor. Or, use an immersion blender.  If you don't have one, you should get one--they are the best! 

Toss cooked pasta in squash puree.  Add crispy rosemary, toss to coat.

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Serves 4.  Inspired by Cookie and Kate's original recipe.