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Recipes

Butternut squash done two ways

BT Toronto | posted Wednesday, Oct 30th, 2013

butternutsquashsoup-featured

Butternut squash soup

Yields: serves 6-8

Ingredients:

  • 2 butternut squash peeled and seeded (use one for the soup and save the other for P2)
  • 2 granny smith apples, peeled and cored
  • 2 red onion, peeled
  • 2 tbsps olive oil
  • salt and pepper to coat for roasting and some for seasoning at end
  • 1/2 tsp curry powder
  • 3 cups chicken or vegetable stock

Method:

  1. Cut the butternut squash, onions and apples into 1-inch cubes (approximately the same size so they cook in the same time).
  2. Place the cut squash, onions and apples on a sheet pan and coat with the olive oil and salt and pepper.
  3. Roast in the oven at 400 degrees for 20 minutes or until soft, do not burn.
  4. In a large Dutch oven or soup pot on top of the stove, add the half of the roasted butternut squash (reserve the balance for Produce 2) onions and apples, and then add the broth.
  5. Bring to a boil. Turn down to low and then mash all the vegetables with the broth together. You can use an immersion blender or a food processor till fully processed and the consistency you like.
  6. Add the curry powder and check for seasoning and add more salt and pepper if needed, serve immediately.

butternuthummus-featuredButternut squash hummus

Serves 4

Ingredients:

  • Half of the remaining Roasted Butternut Squash from Cook Once

Method:

  1. Add roasted squash at room temperature or from the fridge to your basic hummus recipe and enjoy a sweeter variation. Squash is also a great immune booster so a wonderful alternative to regular root vegetables. See our Humble Hummus recipe.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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Carrot and squash soup

BT Toronto | posted Tuesday, Aug 13th, 2013

Carrot and squash soup

Ingredients:

  • 2 cups fresh carrot juice, room temp.  (Best if you have a juicer and can make your own.)
  • 1/2 butternut squash, meat only, no skin, cubed (about 2 C)
  • 1/2 -2 very ripe avocados
  • 4 green onions OR 1 medium-sized leek washed very well, chopped
  • 3 tbsp hempseed or hemp hearts
  • 2 tbsp raw pine nuts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • Sea salt
  • Fresh ground pepper

Method:

  1. To blender, add juice, squash, onions and pine nuts.  Blend on HIGH for 30 seconds, and then bringing down to medium speed for about 2 more minutes.  Your aim is to puree it well, but to also slightly warm the soup.
  2. Once you are happy with the consistency, add the avocado, oil, cumin, ginger and a pinch of sea salt and pepper (to taste.)  Run on low to medium for another 30 – 60 seconds.
  3. Top each serving with 1 tbsp hempseeds.

Courtesy Meg Pearson,
www.twitter.com/mapwellness

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Yellow tomato and charred-pineapple gazpacho

BT Toronto | posted Tuesday, Jul 16th, 2013

Yellow tomato and charred-pineapple gazpacho

Yields 1 litre

Ingredients:

  • 4 ea, Yellow tomatoes, quartered
  • ½ ea, Pineapple, sliced
  • 2ea, Shallots, chopped
  • ½ bunch, Cilantro, chopped
  • 1 cup, Orange juice
  • ¼ cup, Lemon juice
  • 1 ea, Garlic, clove
  • 1 cup, Crab meat
  • 1 tbsp, Yellow bell pepper, small dice
  • 1 tsp, Ginger, small dice
  • 1 tsp, Lemon juice
  • 1 cup, Baby arugula
  • ½ cup, Basil
  • 1tsp , Lemon juice
  • ½ cup, Canola oil

Method:

  1. For the gazpacho: Char pineapple slices on a grill to intensify. Let cool at room temperature.  In a blender add all remaining ingredients and blend until smooth. Season with salt and white pepper. Strain through a colander to achieve a smooth texture. Reserve in the refrigerator.
  2. For crab mix: In a mixing bowl combine all ingredients and season with salt and pepper accordingly.
  3. For pesto: In a food processor add basil arugula and lemon. Pulse until just incorporated.  Blend while adding oil to emulsify. Season with salt and pepper accordingly.
  4. To serve: In a bowl place a small ring mold into the centre. Stuff with crab mixture. Remove mold and pour gazpacho until ¾ of the way up the crab mix. Garnish soup with arugula basil pesto and enjoy!

Courtesy Christian Pritchard
www.chriscooking.com

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