Tag Archives: butternut squash

Butternut squash risotto

I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0

You need:

1 large butternut squash, roasted in the oven on 350Fx 50 minutes

2 cups dry brown rice

4cups veggie broth

2cups unsweetened soymilk

3 small onions chopped

8 small cloves garlic chopped

Garlic olive oil for sautéing

1tbs each fresh thyme, rosemary, and sage

Salt and pepper to taste

1/2 tsp nutmeg

1cup nutritional yeast

I used a blender and and a instantpot for this recipe

First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!

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Butternut Red Lentil Soup

This recipe is actually a hybrid of my Aunt’s lentil soup and dal recipes, that I blended then added in some creamy butternut squash to make this red lentil, butternut squash soup. I loooove middle eastern flavors and still dream about the delicacies I tasted that summer I spent with my Aunt in Bangladesh, so for me this is like bringing a little taste of that heaven home.  Savory/spicy dal meets sweet mishty kumra, but in soup form for our rainy winter :). For me, this was an instant classic, and one I won’t feel badly about downing bowls full 😀

You need:

1 cup dried red lentils

1 onion chopped

2 cloves garlic minced

Turmeric 1 tsp

Coriander 1/2 tsp

Cumin 1 tsp

Cloves 1/2 ts

The flesh of 1 roasted or steamed butternut squash

Oil/butter/ghee of choice 1tsp

3 cups water or vegetable broth

Begin by sautéing your onion, then garlic, then spices in oil of choice. Add spices once onions and garlic are translucent and soft and turn off heat while sautéing the spices. Meanwhile boil your lentils with a pinch of salt and water (or broth), simmering about 15-17 minutes until lentils become soft. Next to assemble, I recommend blending the squash, lentils, and all seasoning components together in a high speed blender or food processor. Always blend in small batches with a way for heat to vent out of the top. Once all are combined you have a thick, creamy, fragrant soup to pour into bowls. This recipe made enough for SEVERAL full bowls full (leftovers of my dreams!). Garnish with a little plain yogurt or coconut milk on top. Other suggested garnishes/accompanying foods include steamed broccoli and crumbled!  I also have a strong penchant for a dash of crushed red pepper right on top your your creamy topping 🙂
Enjoy!

(I forgot entirely to take prep pictures, most likely because I was busy making this fantastic fruit plate as I was cooking, yum!)   
    
    
    
   

Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!

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