Tag Archives: butternut squash

Butternut Squash & Coconut Milk Soup

I love soup. Did I mention I love soup? Predictably, my household caught the sniffles after all that holiday activity and travel, and my mind was filled with thoughts of healing soup. It’s a great way to take a lot of fluids and help you get better. There was this one day where I made two vats of soup for the week, went out to eat for another soup, and made a quick mug of noodle soup before bed. Just soup-er.
This one is creamy despite not having dairy, “thank goodness,” said the lactard. I also did away with the shrimp to eliminate my risk of anaphylactic shock, and took a shot frying tofu on the side. *I had to go to two different stores to get a red curry paste without shrimp paste in it (thank you vegan options), so if you’re going vegetarian check the ingredients listing before buying that. Entertainingly, the original recipe I riffed off is from Whole Foods Market via an Instacart link, see Butternut Squash and Coconut Soup with Shrimp. If you choose tofu as your side protein, read up in step 1 beforehand and adjust your task times accordingly.

The completed dish: butternut squash & coconut soup with fried tofu.
Butternut squash & coconut soup with fried tofu.

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Sunday Squash Roast – Stocking Up for the Apocalypse

The butternut squash planted late last spring is finally yielding ripened fruit. Due to the surprisingly longer processing time, i try to remember to only to roast butternut on a weekend, otherwise i end up eating around 10pm. With a solid sized squash like the one pictured, there’s always extra leftovers that can be frozen or portioned out for the week to put in salad, pasta or other meals.

skin, chop, chop, chop, mix.
skin, chop, chop, chop, mix.

Sunday Squash Roast

Serves 10

Ingredients:
* 1 small (about 1.5 pounds) butternut squash, see below for cubing tip
* 1 sweet potato, peeled and cubed
* 6 medium red potatoes, cubed
* 1 red onion, quartered
* 1 carrot, chopped in chunks
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 475°F.
  2. Shortcut: stab w/fork several times, microwave for 2-3 minutes, slice off outer shell, cube and de-seed. This also cuts the original recipe’s roasting time by about 10 minutes (to the 25-30 minute range).
  3. In a large bowl, combine the squash, carrot, sweet potato, and red potatoes. Separate the red onion quarters into pieces and add them to the mixture.
  4. Note: it is very important to mix this separately before combining with the vegetables, otherwise the oil and vinegar don’t distribute for an even caramelization: in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper.
  5. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  6. Roast for 25 to 30 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.

A derivative of “roasted vegetables with fresh herbs” from a random King County employees recipe listing.

roast, roast roast.
roast, roast roast.

Today’s Recipe Rating:
Novelty Rating:
1 of 5 stars.
I may have been making variations for four years, so it’s nothing new –but it has a pretty consistent and tasty result so I figured I’d post it here.
Likelihood of Repeat: 100%
So convenient as a filler for new leftover combinations, you can put it on salad, or add it to soup for more oomph, or eat it atop rice with a protein..
Lesson Learned: Fighting to slice the butternut squash into cubes is always a little more tedious than you expect, even after you microwave it to tenderize a little. I made this on a Sunday, but didn’t even really get to eating it until the next day because the processing + baking time took so long it missed the other dinner items that were done earlier at a decent time. You also don’t get a crisp a caramelization factor if you microwave it before baking. This always makes much more than I expect out of one butternut squash, too. I had enough to eat all week, plus a few servings to freeze for later. Thus, the title of this post.

Nom nom nom.
Nom nom nom.

Lamb Stew with Butternut Squash & Carrots

April can be a dreary time of year in the Pacific Northwest, when the reason behind the existence of a cozy coffee shop on every other street corner becomes apparent. This Sunday afternoon’s anticipation of spring warmth was salved with trying out this lamb stew recipe, with a side of netflix marathon. I don’t think I’ve ever tried cooking lamb at home, but starting with it in cubed stewed form seemed a good way to start. Got a chance to break in a recently acquired dutch oven (ostensibly bought for car camping cake purposes).

Lamb Stew with Butternut Squash & Carrots
Altered a minuscule degree from: Food 52’s Lamb Stew
Serves 6 to 8

Ingredients
2 tablespoons vegetable oil
1 1/2 pound lamb shoulder, in 1-inch cubes
Salt
1medium onion, chopped
1 1/2 cups roughly chopped carrots (added more, I lurve stewed carrots)
2 4 cloves garlic, chopped (anything with 2 cloves of garlic, is worth making with 4!)
28 ounces chopped tomatoes (I cheated with canned. In the winter they seem to have more flavor than fresh tomatoes..)
2 cups beef stock
2 sprigs thyme 2 tsp dried thyme
1 sprig rosemary 1 tsp dried rosemary
2 cups cubed butternut squash (1/2-inch)
1/2 tsp butter

Ingredients marshalled: sear meat, set aside, saute other stuff, pour on tomatoes and herbs, simmer 2 hours, add butternut squash.
Ingredients marshalled: sear meat, set aside, saute other stuff, pour on tomatoes and herbs, simmer 2 hours, add butternut squash.

Procedure
1. Preheat the oven to 325 degrees. In a Dutch oven or saucepan with a lid heat 1 tablespoon of oil over medium-high heat. Sprinkle the lamb with salt, and when the oil is hot, brown half of the cubes on all sides, about 5 minutes. Remove lamb to a plate with a slotted spoon and add more oil if necessary. Brown the rest of the lamb and then set aside.
2. On medium low, add butter, the onions, carrots and garlic to pot. Cook for 3 to 5 minutes, until the vegetables begin to soften.
3. Add the tomatoes, stock, herbs and the browned lamb, along with any juices that have accumulated. Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown tasty bits from the bottom of the pot.
4. When the stew comes to a boil, cover the pot and put in the oven. Cook until the lamb is just tender, 2 to 3 hours. Optional: in the mean time, cook some brown rice, and/or butter some naan and add garlic powder and bake. It took me about 2 hours for the lamb to start falling apart.
5. Stir the butternut squash into the stew, re-cover it and return the pot to the oven until the squash is tender, another 20 to 25 minutes. Optional: serve with rice or naan.

This was a nice way to try out the new cast iron dutch oven I got. Now all I have to do is lift some weights so it isn’t so heavy any more. It was pretty difficult to put away left overs without being able to lift it with one arm. I also cheated a bit, using dried herbs, and snagging a box of pre-cut butternut squash from Whole Foods rather than sawing through my own whole squash. Looking forward to being set for a main dish for the next day or two..or three or four. Three other ways I thought of eating this in leftover form, in case you have a skewed mouth-to-portions-available situation like I did:

  • add chickpeas, roll in naan bread toasted with butter and garlic,
  • pour on top of pasta and top with parmesan cheese,
  • saute some thickly-sliced zucchini and onions and mix it in (the tomato cuts some bitterness of the zucchini),
  • freeze in single portions for a day when you have time to defrost but none to cook and want a hearty meal
  • stuff some puff pastry with the stew and bake until golden.
3-4 hours later: stew complete!
3-4 hours later: stew complete!

Today’s Trial Recipe Rating:
Novelty Rating:
4 of 5 stars.
Looks so familiar, but everything is slightly different! Orange you glad I tried it, just so I could make that pun?
Likelihood of Repeat: 70%
Mmm, nothing quite like filling your house with the smell of savory stew on a lazy Sunday. This is relatively low maintenance with darn high benefit/yield, so I definitely would like to make it again.
Lesson Learned: “2 to 3 hours” + “20-25” + prep = 3-5 hours of total process time?! Better get a full season of tv watching ready, or maybe a good book.