Have you noticed the produce changing at the supermarket or your local farmer’s market? With the fall season upon us, the different varieties of squash are showing up. What better time to shine some light on one of my seasonal favorites – butternut squash.
Butternut squash is a type of winter squash that has a sweet and nutty flavor. It can be prepared in a variety of ways and is often added to breads and muffins around this time of year. Aside from the taste, it is packed full of nutrition. One- cup (cubed) contributes ~ 60 calories, 3 grams of fiber, greater than 300% of the daily requirement for vitamin A (as beta carotene), and close to 50% of the recommended vitamin C intake. It’s also a good source of iron, calcium and potassium.
I usually take the easy way out when cooking squash. That is, cut the butternut squash in half, clean out the seeds, place face down on a piece of foil. From there you simply pop in the oven for ~ 1 hour on 350 degrees. This cooking method fits right into my mantra – simple and quick to prepare. while- but they also have to taste good, be kid tested and be nutritious. Roasted butternut squash, served with a tsp. of melted butter then sprinked with spices like cinnamon, ginger and nutmeg make a great side-dish.
Another popular way to serve squash is by making a soup. I picked-up this recipe for vegan butternut squash bisque from the chef at my local Market District a few years ago. The squash puree is super smooth and the variety of spices add just enough kick, while keeping it kid-friendly. This recipe is also dairy-free, making it a great option for anyone, even those following a vegan or vegetarian lifestyle. Try this soup as a way to add the flavors of fall to your menu, then, re-heat it and pour it into a soup thermos as a healthy lunch in the days to follow.
Vegan Butternut Squash Bisque:
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- 1 tbsp olive oil
- 1 onion, minced,
- 1 butternut squash, diced
- 1 oz white wine
- 1 pt vegetable stock
- 2 tbsp honey
- 2 tsp curry powder (for the kick !!)
- Salt & pepper to taste
- ½ cup snow peas, sliced thin and blanched
- Heat oil in stock pot. Add onion and garlic and sweat for 5 minutes. Add squash and sauté’ 10 more minutes
- Deglaze with white wine then add stock and spices and bring to a boil. Reduce heat and simmer for 10 minutes until squash is tender.
- Puree soup in a blender then season to taste with salt and pepper. Serve garnish with snow peas.
Makes 6 servings
Recipe provided by The Market Distict