3 squash recipes

Spicy squash soup

Ingredients serves 8

• 2 tbs vegetable oil
• 2 onion
• 1 garlic clove chopped
• 1 minced ginger root
• 1 celery stalk chopped
• 2 tsp coriander seeds
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp grated lemon rind
• 1/4 tsp turmeric
• 8 cups butternut squash (3 lbs approx.)
• 4 cups of stock- veggie or chicken
• 1 can of 400 ml coconut milk
• 1/2 cup fresh coriander leaves

Preparation

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.
In blender or food processor, puree soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.

Spaghetti squash with herbed butter

Portion size6

Ingredients

• 1 1spaghetti squash, (3 lb)
• 1/4 cup   freshly grated Parmesan cheese

Herb Butter:

• 3 tbsp.  butter
• 1 1large clove garlic, minced
• 1/4 tsp  salt
• 2 tbsp. chopped fresh sage or fresh basil or fresh parsley
• 1/4 tsp pepper

Preparation

Halve and seed squash. Place, cut side down, on lightly greased baking sheet; bake in 400°F (200°C) oven for about 1 hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) Using fork, gently scrape cooked strands from squash; transfer to large bowl.
Herb Butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss.


Additional information : Variation
Acorn Squash with Herb Butter: Substitute 2 acorn squash, halved and seeded. Bake for about 45 minutes or until tender; brush with Herb Butter. Sprinkle with cheese and return to 400°F (200°C) oven for 5 minutes.

Roasted Garlic Squash
8 servings 1 hour 20 min total time      

4 teaspoon  extra-virgin olive oil

1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks

1 teaspoon kosher salt

1/4 teaspoon  freshly ground pepper

5 tablespoons unsalted butter

24 fresh sage leaves

1/2 cup peeled garlic cloves      

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Directions

1. Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
2. Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter.
3. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.