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Butternut squash done two ways

BT Toronto | posted Wednesday, Oct 30th, 2013

Butternut squash soup

Yields: serves 6-8


  • 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


  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


  • Half of the remaining Roasted Butternut Squash from Cook Once


  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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Not-cho vegan cheese dip

BT Toronto | posted Tuesday, Aug 13th, 2013

Not-cho cheese dip


  • 1 cup soaked raw cashews
  • 1-2 tablespoons lemon juice
  • 2 teaspoons onion powder (or ¼ cup fresh, grated)
  • 1 teaspoon garlic powder (or 1 clove fresh, grated)
  • 2 teaspoons cumin
  • 4 oz jar of chopped (or 1 large whole roasted pimento)
  • 1 teaspoon of salt
  • 2 tbsp. Nutritional Yeast
  • 1 tbsp. Hemp Seeds
  • 1/2 cup water**


  1. Whiz above ingredients in blender until smooth. Serve with fresh veggies, nacho chips or crackers.

**You can also add more water to this mix to reach a saucier consistency, which is super as a sauce for raw zucchini noodles!

Courtesy Meg Pearson,

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