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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Sesame-Encrusted Tofu with stir-fry Vegetables

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