Savory & Sweet Butternut Squash
Three fresh ways to enjoy and to supplant pasta with this versatile vegetable.
The Benefits of Butternut Squash: A delicious, versatile seasonal food, butternut squash offers so much nutrition. Its high levels of potassium help to reduce blood pressure, while its high levels of fiber promote regularity. It is a great source of manganese helps with your absorption of calcium, and iron, folate, and zinc help in the prevention of osteoporosis. Butternut is also loaded with Vitamin A which is great for your eyesight. Its high levels of Vitamin C and antioxidants create health boosts to your immune system and skin health.
Noodle-less Butternut Squash & Sausage Lasagna (serves 8)
- 1 large butternut, peeled (3 lbs)
- 14 oz Italian sausage, casing removed
- 1 tsp olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz can) crushed tomatoes (your own farm fresh canned ideally)
- 2 tbsp chopped fresh basil
- black pepper, to taste
- 1 cup part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 2 tbsp chopped parsley
- 1 large egg
- 16 oz (4 cups) shredded part-skim mozzarella cheese
- In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
- Meanwhile, slice butternut into 1/8″ thick rounds with a good quality knife once peel is removed.
- Preheat oven to 375°F.
- In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix.
- In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
- Bake covered 30 minutes.
- Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.
- Let stand about 5 – 10 minutes before serving.
Butternut Squash Noodles with Blue Cheese and Sage (serves 6)
1 butternut squash, neck end only, cut into 4 inch sections
3 teaspoons olive oil, divided
1/2 cup red onion, chopped
1 clove garlic
1/4 cup chicken or vegetable stock
2 tablespoons fresh sage, chopped
2 teaspoon parsley, chopped
2 teaspoons vinegar
2 tablespoons blue cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F
Center squash on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade, and position at end of squash. Place medium bowl below blades to catch spiralized squash. Turn stand
mixer to speed 6 and process until blade reaches end of squash.
Toss with 1 teaspoon olive oil and spread out onto baking sheet. Bake 8-10 minutes. Remove from oven.
Heat remaining 2 teaspoons olive oil in large skillet. Add red onion and garlic and sauté 1 minute. Add butternut squash to skillet and sauté 1 to 2 minutes. Deglaze pan with stock and simmer 1 to 2 minutes. Stir in sage, parsley and vinegar.
Divide between 6 plates. Sprinkle with blue cheese and season with salt and pepper and serve immediately.
Soup:Butternut Squash Avocado Soup
1 Three pound butternut squash, cut in half lengthwise & seeded
4-5 Cups unsalted vegetable broth
1 Half avocado peeled & pitted
1 small onion, coarsely chopped
1 celery stalk, cut into large pieces
3 garlic cloves grated
1 tbl olive oil
1 tbl dry oregano
Juice of one lime
Salt and pepper to taste
Diced avocado & chili flakes or pepitas to garnish
Serve with crusty bread
Roast the Squash
Preheat oven to 400ºF.
Place squash cut side up on baking sheet. Lightly drizzle squash halves with olive oil. Bake until fork-tender for about 45-50 minutes.
Make the Broth
In a medium saucepan, heat oil and cook onions and celery until onion is translucent (about 4-5 minutes).
Add garlic and cook for an additional minute. Add stock, oregano, and season with salt and freshly ground pepper. Simmer for about 10 minutes. Remove from heat.
Blend It All Together
Once squash has cooled down enough to handle, scoop out the flesh into a blender. Add broth, lemon juice and avocado. Blend until smooth. Correct the salt before serving.