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

garden 101
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!!
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  • 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
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      BUTTERNUT SQUASH QUICHE–makes TWO deep dish pie shells
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      • –this quiche has the same taste sensation as the lasagna further below, with lots of extra protein…
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      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.
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      ORANGE POPPYSEED & BUTTERNUT CAKE
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      –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
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      DRY bowl:
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      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)

      058

      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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      Sesame-Encrusted Tofu with stir-fry Vegetables

      SESAME ENCRUSTED TOFU WITH VEGETABLE STIR FRY

      SESAME ENCRUSTED TOFU WITH VEGETABLE STIR FRY


      Follow this order to make this beautiful meal in 20 minutes or less(not including the rice):

      Make a batch of rice or noodles

        First make the sauce:

      simmer minced GARLIC & GINGER in SESAME OIL & CHILI OIL in small pot till aromatic
      (I often use AKI’s Jar Ginger & Garlic–but don’t recommend any other jar garlic)then add 1-2 cups of WATER (depending on how much you want to make…)
      add 1-2 VEG BROTH CUBES (you can also add a little sachet of dashi…if you have it)
      some SUGAR
      TAMARI or SOYA SAUCE
      CHILI OIL and/or CHILI FLAKE to add spiciness
      SESAME SEEDS
      powdered CORN or POTATO STARCH (shake a few tablespoons in a little jar of water & then add)
      stir occassionally while simmering until thickens, adjust seasoning

        prepare garnish of either

      : green ONIONS/CHIVES/CILANTRO–or mixed–set aside

        chop vegetables and set aside:</ul>

          KING OYSTER MUSHROOMS (or other)
          EGGPLANT & other VEGETABLES
          (brocolli, cauliflower, peppers, gai lan, sui choy, carrots, whatever…)

            Prepare Tofu Nuggets

          :
          Dry& Cut FIRM TOFU (sometimes I use previously frozed & squeezed tofu, this has a great texture)

            make sesame crusting with:


          CORN or POTATO STARCH (about 1/2 cup, for one package of tofu)
          SALT & PEPPER (to taste)
          CHILI FLAKE (if you like spiciness)
          NATURAL, BLACK & TOASTED SESAME SEEDS (few tablespoons or more if you like)
          dredge tofu nuggets and fry on med-high in GRAPESEED OR PEANUT OIL
          Keep tofu nuggets warm in a toaster over or re-heat in frying pan just befor serving
          (these tofu nuggets can be cut like fingers and served as a side dish with dip…)

            Stir-fry Vegetables

          Fry Mushrooms (set aside) then Fry Eggplants, when done re-add mushrooms and other veg and continue frying until all vegetables are tender.

          Serve Vegetables on bed of rice or noodles, top with sauce and hot tofu nuggets & garnish

          see SUN LOTUS YOGA SANCTUARY FACEBOOK PAGE for more photos…https://www.facebook.com/SunLotusYogaSanctuary