Pablano Butternut Squash Soup

INGREDIENTS:

- 4 Tbsp Extra Virgin Olive Oil, or unsalted butter

- 1 small onion, minced

- 1 pablano chili pepper, seeds removed, finely chopped

- 3 lb Butternut Squash, cut in half, seeds and fibers scraped out with spoon, and reserved. Do not peel.

- 6 cups water

- sea salt

- 1/2 cup coconut milk, or heavy cream

- 1 tsp. brown sugar

METHOD:

1. Heat olive oil in large Dutch oven over medium-low heat until shimmering; add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add pablano pepper,  squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes.

Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot.

 Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid.

When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

3. In blender, puree squash with pablano pepper and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in coconut milk and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

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Pablano Butternut Squash Soup

Oregano Hazelnut Pesto with Butternut Squash and Linguine

INGREDIENTS:

  Pasta:

- 1 lb. Linguine, cooked according to directions on package

  Pesto:

- 1cup oregano leaves

- 1/3 cup extra virgin olive oil

- 1 tsp. coriander powder

- 1/4 cup pine nuts

- 1/4 cup hazelnuts

- 2 clove garlic

  Butternut Squash

- 2 Tbsp coconut oil , or butter

- 1 Medium butternut squash, peeled and diced into 1/2 inch cubes

- 1/2 cup vegetable stock

- 2 shallots, minced

- 1 Tbsp maple syrup , or honey

- 1/2 tsp. sea salt

METHOD:

1. Pesto: Pulse pesto ingredients in food processor fitted with an S-blade until smooth. Set aside.

2. Butternut Squash: In large sauté pan, heat oil over high heat. Add squash cubes and cook for 5 minutes, stirring until pieces begin to brown. Continue cooking, stir occasionally, until well browned and soft. Add shallots, salt and pesto mixture. Cook for about 3 minutes longer. Add vegetable broth to mixture and simmer until squash is tender, about 7 minutes.

Add squash mixture and pasta. Toss to coat thoroughly.

SERVINGS: 4

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Oregano Hazelnut Pesto with Butternut Squash and Linguine

Butternut Squash Risotto

INGREDIENTS:

- 2 Tbsp olive oil

- 1 medium butternut squash (3 1/2 cups), peeled, seeded and fibers removed. Cut into 1/2 inch   cubes

- 3/4 tsp. sea salt

- 3/4 tsp. black pepper

- 4 cups low sodium vegetable broth

- 1 cup water

- 4 Tbsp vegan butter, or unsalted butter

- 2 small onions, finely chopped

- 4 cloves garlic, minced

- 2 cups Arborio Rice

- 1 1/2 cups dry white wine, or water

- 3/4 cup Manchego cheese, grated

- 2 Tbsp fresh sage leaves, minced

- 1/4 tsp. fresh ground nutmeg

METHOD:

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.

2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.

3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

SERVINGS: 6

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Butternut Squash Risotto