Browned butter butternut squash pasta

• 8 ounces spaghetti

• 2 tablespoons extra-virgin olive oil

• 1 cup fresh French style breadcrumbs

• Kosher salt and freshly ground black pepper, to taste

• 8 tablespoons unsalted butter, divided

• 2 cups 10 ounces diced butternut squash

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh thyme leaves

• 1 tablespoon chopped fresh sage leaves

• ¼ cup shaved Parmesan

• 2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.

Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.

Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.

Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.

Lombardy Minestrone

2 tbsp olive oil
1 leek, sliced
1 cup celeriac, diced
3 cups butternut squash, peeled and cubed
2 cups kidney beans, soaked and simmered until soft
2 cups tomatoes, diced
4 cups swiss chard, chopped
6 cups water or stock
1 tsp herbes de Provence (marjoram, rosemary, sage, thyme)
salt and pepper to taste
2/3 cups uncooked long grain brown rice

Heat oil in deep coverd pan. Add leek and celeriac, stirring occasionally until soft. Add squash, cook a couple of minutes, stir once or twice. Add remaining ingredients. Cover, bring to a boil. Stir in rice. Reduce heat and simmer, covered for 1 hour. Stir occasionally.

From Ibby Gemmil

Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter1/3 cup white flour
3/4 cup cream
thyme to taste, 1/2 t. ginger, 1 T tamari, pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.

Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter
1/3 cup white flour
3/4 cup cream
thyme to taste
1/2 t. ginger
1 T tamari
pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.

You can tell this one is old - from an unknown source on our old website - as this one  is full of dairy, gluten, and fat. Beware - it's delicious!!

Butternut Squash and Apple Soup

3 T. butter or olive oil
2 lg. onions
1-2 T. curry powder
1 tsp. chili powder
5 c. vegetable or chicken stock
1 butternut squash, peeled, seeded and chopped
1 other winter squash (delicata, carnival, kabocha), peeled seeded and chopped
3 firm, tart apples, peeled, cored and diced
salt and pepper to taste

Melt butter in a large skillet.  Add onion and saute until translucent, approx. 5 minutes.  Add half the stock and bring to a boil.  Add squash and apples and season with salt and pepper.  Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender.  Stir occasionally to prevent sticking.  Strain soup and reserve liquid.  Puree.  Place puree in soup pot with reserved liquid and the remaining stock.  Return to heat and warm to serving temperature.

Recipe from Atkins Farms

Winter Squash-A-Roni (VEGAN)

5 cups peeled butternut or other winter squash

12 ounces elbow or other pasta

2 1/2 Tablespoon olive oil

1 1/2 cup chopped onions

1/2 cup water

1 teaspoon salt

1/3 cup tahini

1 Tablespoon white miso

1 Tablespoon umeboshi or apple cider vinegar

1 teaspoon soy sauce

1/3 cup chopped walnuts (optional)

fresh parsley, oregano and bread crumbs (optional)

COOK pasta and drain.

SAUTE onions in olive oil until transluscent, add squash, salt and water. Bring to boil and then turn down to simmer and cook until squash is soft.

PREHEAT oven to 375. MIX remaining ingredients and add to mashed or pureed squash and noodles. Sprinkle on optionals and bakd 20 minutes until warm throughout.

Gluten-Free Sweet Potato (or butternut squash) Pie

Crust:
1/2 cup pecans
1 c teff flour
1/3 c coconut oil
1/3 c coconut sugar
¼ c water or syrup
1 tbsp vanilla
1 tbsp chia seeds
½ teaspoon salt

Pie Filling
1 c water
½ c coconut manna
3 tbsp chia seeds
2 c cooked potato or squash
1/3 c coconut sugar
1 tbsp vanilla
2 tspn cinnamon
1 tspn powdered ginger
1/2 tspn nutmeg
1/2 tspn salt
1/4 tspn ground cloves
¼ c pecans

Preheat oven to 375ºF. Crust: Mix the water, manna and chia seeds in a 2-c measuring cup. Oil a 9" pie pan with 1 tbsp coconut oil. Grind pecans in a food processor. Mix in large bowl with the teff flour, the rest of the oil, sugar, water, chia, vanilla and salt. Transfer the dough to the pie pan and press it out over the bottom and sides of pan. Poke a few holes with a fork. Bake for ~10 min. Filling: Place all the ingred. except pecans in a processor and puree until smooth. Pour into the pie crust. Decorate with pecans and bake for 5-10 min (pie filling golden brown). Remove from oven and let sit for an hour to cool. Serve warm, room temperature or chilled.

From our shareholder Leslie Cerier, the Organic Gourmet. She has lots of other great ideas on her website: http://www.lesliecerier.com/

Make-Ahead Roasted Butternut Squash Casserole

1 lg (~2 lbs) butternut, peeled, cut, and seeded
2 lg cloves garlic, minced
3 tbsp finely chopped parsley
1 tbsp extra-virgin olive oil
1/2 tspn fine sea salt
2 c finely chopped kale
For the Almond-Pepita Parmesan:
1/4 c whole almonds
1/4 c roasted pepita seeds
1 tbsp nutritional yeast
1/8 tspn fine sea salt
1 tspn extra-virgin olive oil

Grease a lg casserole dish with oil. Chop squash into 1” chunks and place into dish. Add garlic, parsley, oil, and salt and toss. Cover with foil and refrigerate. Place kale into airtight container and refrigerate. Place all of the Parmesan ingredients into food processor and pulse until coarsely ground. Transfer into airtight container and refrigerate (all can be stored ~3 days). When ready, preheat oven to 400F. Fork holes in foil on the casserole and bake ~45 min (until squash is fork-tender). Remove from oven, reduce heat to 350F. Stir in kale to the squash. Sprinkle the parmesan over top. Bake ~6 min, uncovered, until nuts are lightly toasted and kale has wilted. Serve warm, seasoning with salt and pepper to taste.

By Angela Liddon - OhSheGlows.com - Karen made this last week - soooooo goood!!!