1001 ways to cook butternut squash (okay I exaggerate…quite a few)

Yeah, I grew a few too many butternut squash this year….but what a lovely vegetable to work with, so many options from sweet to savory.
PASTA SAUCE, QUICHE, CAKE, LASAGNA, VEGAN BIRYANI….all so delicious!!

BUTTERNUT SQUASH PASTA SAUCE

–can be made vegan

split and roast a good size squash…

simmer ONIONS & GARLIC in 1/4 cup OLIVE OIL & 2tbs BUTTER
when golden, add add 1cup QUINOA simmer for 5 minutes
add ROASTED SQUASH, 1 cup of WATER & VEG BROTH CUBE
add a little ALMOND MEAL, 1/2 cup PARMESAN CHEESE, FRESH BASIL, CURRANTS, a dash of NUTMEG SALT & PEPPER and ORANGE JUICE &/OR CREAM till smooth top with GOAT CHEESE OR MOZZARELLA CHEESE

BUTTERNUT SQUASH QUICHE–makes TWO deep dish pie shells

–this quiche has the same taste sensation as the lasagna further below, with lots of extra protein…

2c roasted butternut squash, then cut up small
2c chopped greens (spinach, chard, beet greens)
4 2inch sprigs of sage–finely minced
1/2 cup caramelized (fried crispy-brown edges) onions-thin sliced, fried in butter 2tbsp
1/2 teaspoon of nutmeg
1 cup of milk
1/2c flour
1/2 cup Parmesan
fresh mozzarella (the soft ball/log kind–sliced into thin rounds)
8 eggs
salt & pepper
ready made deep dish pie shells

blend all ingredients (except fresh mozarella) in big bowl, divide between two pie shells, top with mozzarella rounds, salt & pepper the top
cook for 45min at 350 or so…check for center firmness.

ORANGE POPPYSEED & BUTTERNUT CAKE

–this cake was so yummy, fruity, nutty & moist that it got snapped up, it didn’t even have icing!

Here is a picture of the apx. size squash to use–cube, steam & mash 3 cups of raw-diced squash

DRY bowl:

2c whole wheat flour
1/2c oats/flax
1c +2-3tbsp brown sugar
2tsp cinnamon
1tsp nutmeg
1c combination of: almond slivers/hazel nuts/chia seeds/pumpkin seeds
3+tbsp poppyseeds
1/2 cup minimal process cranberries
rind of 2 large navel oranges done on cheese grater for long strips
2tsp baking soda

WET bowl:

4 large eggs
2tbs vanilla
1c grapeseed oil
3c raw-cubed butternut squash, steamed & mashed
juice & chopped pulp from 2 large navel oranges (pith excluded–as in photo)

blend without over-mixing and bake for 45-50 minutes at 350degrees in a greased rectangle cake pan…or until firm in center and stick comes out clean.
Great alone, as a breakfast cake with coffee or tea…or iced with orange-cream cheese icing

BUTTERNUT SQUASH LASAGNA

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Mexican “Lasagna” (gluten-free) & Burritos & Zesty Enchilada Sauce

 METHOD (For more photos see Sun Lotus Yoga Sanctuary facebook page)

Cube yams & toss in olive oil, (optional: with crushed garlic) cayenne & chili powder, salt and pepper & roasted in oven tray until tender–25 minutes (these roasted yams make a tasty side dish on their own…)

note: sweet potatoes are yellowish, yams quite orange…often mislabelled

 Cook Quinoa 1:1 with boiled water, simmered on low until tender

 Make stuffing by mixing together:

Cooled roasted yams

cooled cooked quinoa(or brown rice)

frozen corn

black beans (i used canned, but you could soak and cook your own)

sliced black olives (these are the very mild canned ones)

diced sweet onions

diced red pepper (or any other sweet and/or spicy peppers)

shredded cheddar/jack cheese

lots of chopped cilantro leaf & stalk (-the stalk has more flavour than leaf sometimes)

couple of dashes of lime juice, salt and pepper

 

Make ZESTY CHIPOTLE ENCHILADA sauce:

fry a fair amount of chopped garlic in puddle of olive oil, add fair amount of chili powder, after simmering for 5-10 minutes,

add jar of strained Italian tomatoes

add a tbsp or more of minced canned-chipotle peppers—(few seeds if any)

add dash of chipotle hot sauce (the vinegary kind)

after simmering for short time, remove from heat and add chopped cilantro

salt to taste

 

Method: beginning with thin layer of sauce, layer corn tortillas with cheese & filling & sauce,

Top last tortillas with borders of chipotle sauce, and a thick stripe of green tomatilllo salsa down the middle then sprinkle with cheese., bake for 30-40 minutes.

 

Alternative: wrap in whole wheat tortillas and wax paper and freeze stored in the old “tortilla bag”–defrost, heat for 30-40 minutes, top with enchilada sauce, green or red salsa, sour cream or plain yogurt