Butternut Squash

With something as large as a butternut squash I tend to break it up into more than 1 recipe or meal, as I am usually cooking for one.


Roasted Butternut Squash

1/2 butternut squash

1 tablespoon olive oil

1 tablespoon maple syrup or raw honey

1  tablespoon balsamic vinegar

salt & pepper


Preheat oven to 425 Degrees

De-seed 1/2 of a butternut squash and cut into cubes, cut skin off of cubes and discard. Place cubes into a small baking dish. In a small bowl add oil, syrup or honey, vinegar, salt and pepper, mix well. Pour over squash and turn pieces until they are all coated.

Place in oven for 20 minutes, mix well and return to over for another 20 minutes or until done.


Butternut Squash Soup

2 tablespoons butter

1/2 yellow onion

1 small yellow potato

3 cups chicken stock

1/2 butternut squash

1/4 teaspoon marjoram

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

1 package cream cheese


Preheat oven to 425 degrees. On a oiled baking sheet place half of a de-seeded butternut squash, face down and bake until tender(30-40 minutes). Remove from oven and set aside to cool.

In a sauce pan add butter, onion(finely chopped) and potato (in 1 inch cubes) saute over medium heat until tender.

Add Chicken stock, roasted squash(cubed), marjoram, pepper and cayenne. Bring to a gentle boil and cook for 20 minutes, stir occasionally.

Remove from heat and puree in blender with cream cheese until smooth.

Return to pan and gently reheat( do not bring to boil) Serve warm.

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