Butternut Squash

From the October 8 co-op newsletter, courtesy of Kim Vodden:


  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 to 2 tart green apple, peeled, cored, chopped
  • 3 cups chicken or vegetable broth
  • Pinches of nutmeg, cinnamon, salt and pepper


  • Combine butter, onion, and carrot in large saucepan.
  • Cook for 5 minutes.
  • Add squash, apple, and broth.
  • Bring to boil.
  • Simmer for 10 minutes or until squash is soft.
  • Puree.
  • Add spices to taste.

Some Variations:

  1. Instead of 3 cups broth, use 1 cup broth, 1 cup apple cider/juice, 1 cup heavy cream. Cook the veggies in the broth/juice combo and stir the heavy cream in after apple & squash mixture.
  2. You could add 1 yam or sweet potato for added smoothness and a more intense flavor. Also, you could roast the squash in the oven – slice in 1/2, cover with olive oil and salt and pepper put on foil.(400 degrees approx 35 min). This will add character to the soup, and save you the tedious task of trying to peel a squash.
  3. Some additional spice varieties: curry (to taste), sage (to taste – use fresh) & 1/2 C brown sugar, rosemary (2 whole sticks in there while you’re boiling the squash. Remove before blending).

from Capay Organic
Roasted vegetables make a delicious main dish, side dish, or lunch.
They are good in pita bread as a quick, impromptu sandwich.

4       carrots, not peeled and cut into 3/4-inch pieces
3       beets, greens removed and beetroots peeled and cut into 1-inch cubes
2-3     rutabegas, scrubbed and cut into 1-inch cubes
4-6     red potatoes, scrubbed and cut into 1-inch cubes
1/2     small butternut squash, peeled and cut into 1-inch cubes
1       onion, peeled and cut into eighths
1       head garlic, cloves separated and peeled
3       tablespoons extra-virgin olive oil
1       tablespoon balsamic vinegar
2       teaspoons salt
1       tablespoon chopped fresh rosemary, sage or oregano

Heat the oven to 450 degrees. In a large bowl, toss the carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with the olive oil, vinegar, salt and herbs. Spread the vegetables out in a baking pan or pans just large enough to hold them in one layer. Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature.

by Kathleen

from Vegetarian Cooking for Everyone by Deborah Madison

1 or 1 ½ butternut
5 garlic cloves
½ cup chopped parsley
salt and freshly milled pepper
3 tablespoons flour
extra virgin olive oil

Preheat the oven to 325 degrees and oil a shallow earthenware-baking dish.  Peel the squash and cut it into even-sized cubes, from 1/3 inch to 1 inch.  Toss it with the garlic, parsley, salt, and pepper.  Add the flour and toss again until the pieces are coated lightly, letting the excess fall to the bottom.  Pile the squash into the dish and drizzle oil generously over the top.  Bake, uncovered, until the squash is browned and tender when pierced with a knife, about 2 hours.  When served, the individual pieces will collapse into a puree.  This can be served alone or over pasta.