I am very proud of my first real food recipe in recent memory, as in, not a dessert :).
I subscribe to an organic farm delivery service and last week, they delivered butternut squash. This is not something I usually cook with, so I set out to find a recipe I can make. My first thought was soup, but I don’t like carrot soup that much, so I wasn’t sure it was going to work for me. I then decided to just spice it up with peppers and give the sweetness a spicy kick. So, here goes nothing:
1 Medium Butternut squash (peeled & cubed)
1 Large Onion (cut into 4)
1 whole Garlic
1/2 piece of Ginger
2 Jalapeno Peppers
1 qt Vegetable or Chicken stock
Salt to taste
- Pre heat oven to 375 degrees F
- Peel and cut butternut squash into 1 inch cubes
- Cut large onion into four
- Put butternut squash, onion and whole peppers into baking tray
- Sprinkle salt & drizzle olive oil onto tray and toss all ingredients till they are well covered
- Put in oven for about 55 mins
- Drizzle whole garlic with olive oil, wrap in foil paper and toss in oven with other vegetables
- After veges are out of oven, transfer all ingredients, except peppers, into blender. If you have a smaller blender, transfer half
- Pour stock into blender as well and blend till smooth
- Add first pepper and blend. Make sure you can take the heat before adding more pepper a little at a time
You can eat this as a soup or put it over rice or risotto or even pasta.
You can use it in place of pasta sauce.
Feel free to play around with the recipe.
- You can roast and extra onion if you like the flavor
- You can toss half a teaspoon of cayenne pepper if you’d rather get the spicy kick that way
- You can even toss in a bunch of Indian spices and take the flavor to a new place
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