Great side for Thanksgiving or Christmas. I love the color of this dish – all nice and warm and wintery and so easy to make.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with sea salt and freshly ground black pepper
1 onion – chopped quite finely
12 oz. butternut squash – cut into 1″ cubes
2 handfuls of dried cranberries
1 tbsp. each of sage and thyme – finely chopped
Place onion, squash, cranberries and herbs in a large bowl. Pour over the seasoned oil and toss well before placing on a baking tray.
Cook in oven for 45 minutes.
This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamed butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
8 oz. onion – chopped
2 large cloves of garlic – finely chopped
2 inch piece of ginger – peeled and finely grated
1 pound butternut squash – peeled and cut into bite-size chunks
12 oz. sweet potato – peeled and cut into bite-size chunks
8 oz. carrots – peeled and cut into bite-sized pieces
3 cups veg. broth/stock
1 x 13.66 fl.oz. (403 ml) can of lite coconut milk
Heat seasoned olive oil in a cast iron casserole dish.
When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly
Add all veg. together with broth/stock.
Bring to boil, then simmer for 30 minutes.
Add coconut milk.
Process in food processor.
Fall/Winter veg. are great roasted. My combination of vegetables avoids being too sweet but you can swap in more or less any veg. you want to.
Pre-heat oven to 400 degrees.
6 oz. carrots – peeled and cut into bite-size pieces
6 oz. beetroot – peeled and cut into bite-size pieces
6 oz. parsnip – peeled and cut into bite-size pieces
6 oz. butternut squash – peeled and cut into bite-size peices
6 oz. small new potatoes – leave skin on and halve
2 tbsp. olive oil – seasoned with sea salt and freshly ground black pepper
1 tbsp. honey
1 tbsp. Dijon mustard
Place all the veg. in a large, plastic zip loc bag with the oil and salt and pepper and shake bag until veg. are evenly coated.
Place in a large roasting tin and spread the veg. out.
Cook for 40 minutes at 400 degrees then turn the oven up to 450 degrees and cook for a further 20 minutes. Turn veg. with a spatula every 15 minutes to ensure even roasting.
Mix honey and mustard in a large mixing bowl, add the roasted vegetable and toss well.
I had the most delicious pureed butternut squash the other evening. Being pureed was much better than just mashed. I added various spices, salt, pepper and 1 tbsp. olive oil to mine – lovely, subtle flavor.
Take 1/2 pound of butternut squash and cook in boiling water for 10 minutes.
Place in food processor and drizzle in 1 tbsp. extra virgin olive oil and 1/4 tsp. each of ground nutmeg, cinnamon and garlic salt.