butternut squash Archives - Pamela Salzman

The Best Butternut Squash Soup Recipe

I had such a lovely weekend visiting my older daughter at college. I was sitting with my husband and all three of the kids talking about Thanksgiving. You all know how much I adore planning this holiday and having a full house all day long. My favorite part is when the kids help me in the kitchen, especially all three of them together with me at the same time. I just live for that.

Anyway, I do this every year around this time, when I test the waters about changing the Thanksgiving menu. “I think I might just do a huge cheese board/crudités for hors d’oeuvres this year.”

“Whoa,” says my older daughter. “You’re still going to make the zucchini tart though, right?”

“Actually, I was thinking about not making it this year.”

“You can’t do that. It’s a tradition and everyone loves it. Not possible.”

“What if I make it for lunch instead of the butternut squash soup?”

“Mom, what is Thanksgiving without butternut squash soup? That’s even more of a tradition!”

And this is why my Thanksgiving menu grows each year. But she’s right. Even I look forward to taking a cooking break at noon with a hot mug of bright orange, silky butternut squash soup and a mini cornbread muffin. Nothing says Thanksgiving (and fall) quite like it. When I was first married and the seats at our Thanksgiving table were few, I used to serve the soup as a first course. It was easy to do and I didn’t prepare so many side dishes back then either. Once our numbers edged past 16, serving a first course seemed a little difficult. It was around the same time that the kids were old enough that they needed a little something to eat around noon to tide them over until our 4:00 dinner time. That’s when the soup was moved to a noon lunch break.

If I do say so myself, I think it’s the best butternut squash soup I’ve ever had. And there’s no cream or milk or flour. It’s nice and thick from just butternut squash. There is a very long roasting time involved, but I assure you it is worth it and it’s all hands-off time. The squash develops a very rich flavor this way and a bonus is that you can avoid doing any peeling and cubing of the squash beforehand. The flesh becomes so meltingly tender, that all you need to do is scoop it out of the skin. So easy!

There are certainly tweaks you can make. The way I have written it is the way I like it best, but I have done all of the following at some point:

Finished the soup with a little coconut milk

Added a pinch of nutmeg

Added extra cayenne

Garnished it with toasted, salted pumpkin seeds or chives or fried sage leaves or grilled gruyere sandwich croutons

Even though I make this every year for Thanksgiving, I have also made it for fall and winter entertaining and Sunday dinners. The soup is perfect made a day ahead and it freezes very well. It truly is the best butternut squash soup!

5.0 from 9 reviews

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Butternut Squash Soup

Author: Pamela Salzman

Serves: serves 12

Ingredients

8 pounds of whole butternut squash, washed well
6 Tablespoons unsalted butter
2 Tablespoons pure maple syrup
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock or vegetable stock, preferably homemade, divided
Pinch cayenne pepper
2 teaspoons sea salt (double this if your stock is unsalted)
Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves

Instructions

Preheat oven to 350 degrees.
Cut the squashes in half lengthwise. Scoop out the seeds and discard.
Place the squash halves cut side up in a roasting pan. Divide the butter and maple syrup evenly amongst the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 2 hours.
Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions and cooking liquid from the pan.
Add the remaining 8 cups of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tablespoon when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasonings.

Notes

Soup can be made up to 2 days ahead and reheated.

butternut squash onions

Maple-mustard roasted vegetables recipe

This is the first year that my Thanksgiving menu has not been finalized so close to Thanksgiving. I am not freaking out yet, but I might need an intervention. I come up with new recipes every year for the Thanksgiving classes I teach and then I want to include them in my personal Thanksgiving dinner. The problem is, the last few years I have just added to the menu without taking anything off and I think I am now at maximum menu capacity. Also, there’s no balance to a meal with four Brussels sprout dishes, now is there? I keep asking my husband, “can we just take stuffing off the menu?” And he looks at me like I’m crazy. Then he asks me, “why don’t you take the sweet potato casserole off the menu?” Then I look at him like he’s really crazy. I think I’m just going to take my Thanksgiving CEO job a little more seriously and make the tough choices. Some dishes just aren’t going to make the cut this year (unless I get a few more ovens and a few more hours in the day) and I am prepared to deal with the backlash from my people.

If you are still looking for a winner side dish or two to add to your Thanksgiving menu, then look no further than these delicious vegetables. I think what every Thanksgiving table needs is a little more color, i.e. vegetables and a little more texture, i.e. something other than soft, mushy food. I love this recipe because it’s more interesting than just roasting vegetables with olive oil or coconut oil. A little sweetness from the maple syrup, some acidity from the white wine and a touch of tang from the mustard — how good does that sound? No marshmallows, no canned cream of something, no swimming pool of heavy cream. Just beautiful vegetables tasting like they should. You can choose whatever vegetables in whatever quantities you like and they are all super nutritious so you won’t go wrong there. But….I’ll tell you what you shouldn’t omit. Love, love, love the parsnips, and the red onion and the Brussels sprouts. If you’re trying to keep it simple, do those three (or sub halved shallots for the onion) and pick either butternut squash or carrots or sweet potatoes to join the party.

A little advice though — one year I made 6 sheet pans of these in one oven — two pans side-by-side, three racks — and they didn’t caramelize as beautifully as I would have liked. Too much vegetable closeness. And they take a little time in the oven, so you need to plan for your turkey to rest for about 40 minutes and then allow 10-15 minutes for carving and that timing should be about right. But if you are reheating stuffing, sweet potato casserole and other stuff, you’ll need to roast these veggies before the turkey goes in and then just do a quick reheat before serving. That will work just fine. And if there’s no way you have room to add these to this year’s Thanksgiving menu, there’s always Christmas dinner, which is less than four weeks after Thanksgiving. Ok, now I’m freaking out!

Shop the tools I used for this recipe by clicking on the images below:

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Maple-Mustard Roasted Vegetables

Author: Pamela

Serves: 6

Ingredients

¼ cup unrefined, cold-pressed, extra-virgin olive oil or unrefined coconut oil
2 Tablespoons 100% pure maple syrup
1 teaspoon whole grain mustard
2 Tablespoons dry white wine
2 teaspoons fresh thyme leaves, chopped
½ pound butternut squash, peeled and chopped into ½-inch pieces
2 carrots, chopped into ½-inch pieces
1 red onion, peeled and cut into sixths or eighths (keep root attached)
2 parsnips, peeled and chopped into ½-inch pieces
1 medium sweet potato (e.g. Garnet or Jewel), peeled and chopped into ½-inch pieces
10 medium Brussels sprouts, halved
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. (I've noticed that darker sheet pans, even lined with parchment paper, caramelize vegetables better/more quickly than light-colored pans.)
In a large bowl, whisk together the oil, syrup, mustard, wine and thyme. Make sure the maples syrup is well incorporated. Add all the vegetables and toss to coat.
Spread evenly between the two pans in one layer and sprinkle well with salt and pepper (about ¾ teaspoon salt or more.)
Roast vegetables until tender and slightly caramelized, about 50 minutes, tossing after 30 minutes. You may need to rotate the pans if they are not side-by-side in the oven or if your oven has hot spots.

Notes

These are just examples of vegetables that work nicely together and with these flavors. Feel free to concentrate on fewer vegetables, and use more of them.

Butternut squash and chickpea stew recipe

I have been consistently making Monday our meatless night, although I often have another vegetarian dinner during the week as well. This week I was excited to cook something with one of the many winter squashes I have bought recently. I taught this vegan butternut squash and chickpea stew last February and I was waiting for the change in seasons to make it again. As opposed to most stews, this one doesn’t take hours to cook and was perfect for a busy weeknight. Actually, I was so busy on Monday that I had to serve it with white basmati rice instead of brown rice (nobody’s perfect!) I also made a delicious kale salad with avocados, pomegranates and sliced almonds. It was the perfect meal for me. I also love this stew because it can be made the day before and reheated, or made earlier in the afternoon and left on the stove, off the heat, until dinner time.

I was really delighted that my son, also known as, but soon to be formerly known as, Mr. Picky, ate everything on his plate (kale, chickpeas, carrots, onions, rice) except the butternut squash. This is major progress and I am very encouraged by how far he has come since the days not too long ago when he wouldn’t have eaten a single bite of this stew. Small steps, but they all get there eventually.

This stew has a little bit of a Moroccan kick to it. I used really flavorful (and anti-inflammatory) spices like turmeric, ginger, coriander and a little cayenne. The cayenne gives it just enough heat, but not too much that you would think this is spicy. I think this would be delicious for a Halloween dinner, whether you are entertaining or just filling everyone up before trick-or-treating. That’s my strategy, you know. I don’t prohibit the kids from eating a little candy on Halloween night, but I give them a nice hearty, substantial dinner so they’re not hungry when they leave the house. Pretty tricky, Mom!

5.0 from 4 reviews

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Butternut Squash and Chickpea Stew

Author: Pamela, inspired by epicurious.com

Serves: 4-6

Ingredients

2 Tablespoons unrefined coconut oil or olive oil (I use coconut oil and I really like Barlean’s)
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon sea salt + extra for seasoning at the end
¾ teaspoon ground cumin
½ teaspoon freshly ground black pepper or to taste
½ teaspoon ground coriander
½ teaspoon ground turmeric (feel free to add more if you like it)
½ teaspoon ground ginger
⅛ teaspoon cayenne pepper (optional)
3 cups 1-inch cubes of peeled butternut squash (about 1 ½ pounds)
2 large carrots, peeled and cut into ¾-inch pieces
1 pound fresh tomatoes, peeled, seeded and diced or 14 ounces boxed, drained
2 Tablespoons fresh lemon juice
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
a handful of golden raisins or currants
1 cup chicken stock, vegetable stock or water

Instructions

Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Add garlic and cook another 1 minute or until fragrant.
Add salt, pepper and all spices to the onions. Sauté for a minute.
Add the squash and carrots and toss to coat with the spices.
Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover. Lower the heat and simmer over low or medium/low heat until squash is tender and flavors have melded, about 40 minutes. Taste for seasoning and add extra salt and pepper as desired.

Notes

Feel free to stir some spinach or chopped chard leaves in at the end. Delicious served over quinoa, millet, rice, spaghetti squash or couscous.

butternut squash carrots chickpeas raisins tomatoes turmeric

Rustic butternut squash soup with fennel and wild rice

One way that I have learned how to be a more confident cook is by identifying certain “formula” recipes and then just changing the ingredients around to come up with something that seems like a different recipe. One day last year after I was bored with making Mushroom and Barley Soup for the umpteenth time, I changed a few ingredients based on what I had in the fridge and voila! A new soup was born. After a weekend of over-indulging (I keep leaving the house just before 4:00 when I know the craving for pumpkin pie will hit), this is exactly the kind of thing I want to eat. It is light, but filling and very satisfying. A bonus is that it is awesome with turkey stock, which I have loads of right now. The kids are also happy to have this soup in their thermoses at school for a nourishing lunch, especially if I toss in a little shredded leftover turkey.

You can use any vegetables or grains you want or even substitute white beans or chickpeas, but one of my rules for a good diet is variety. The day I made up this soup, I poked around the pantry and found a lonely bag of wild rice that I hadn’t said hello to in a while. Funny thing about wild rice is that it’s actually not a rice at all, but really a grass. And most of the wild rice that we find in our local markets is not really “wild,” but cultivated. I love it all the same. (Not) wild (not) rice is an absolutely delicious and nutritious whole food that you probably never eat. It is nutty and almost smoky-sweet with a great chewy texture. Wild rice is extremely high in folic acid (an essential B-complex vitamin lacking in many people’s diets), potassium and fiber. Plus, that dramatic black color provides some powerful phytonutrients that aren’t easy to come by in nature.

Although this recipe came about as a pleasant surprise (just like my third child!), it has since become a regular in my repertoire. Some things in life are just meant to be.

5.0 from 1 reviews

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Rustic Butternut Squash Soup with Fennel and Wild Rice

Author: Pamela

Serves: 6-8

Ingredients

1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
1 Tablespoon unsalted butter (or use all oil)
1 onion, chopped
1 garlic clove, chopped
1 carrot, chopped
1 celery stalk, chopped
2 fennel bulbs, trimmed and chopped
3 sprigs of fresh thyme
1 cup wild rice (or whole grain of choice -- adjust cooking time accordingly)
2 teaspoons sea salt (double this if using unsalted stock) + more to taste
1 teaspoon freshly ground black pepper
8 cups vegetable, chicken or turkey stock (preferably homemade)
1 medium butternut squash, peeled and chopped (about 5 cups)
a few green leafies, such as Swiss chard, coarsely chopped (if using chard, chop stems and keep separate from leaves)
1-2 Tablespoons apple cider vinegar, to taste (optional)

Instructions

In a large stockpot, melt the oil and butter over medium heat. Add onion, garlic, carrot, celery, and fennel (add chopped chard stems, if using.) Sauté until vegetables are tender, about 8 minutes.
Stir in the thyme, rice, stock, salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer for 25 minutes.
Stir in butternut squash, cover slightly and simmer for an additional 25-30 minutes or until squash is tender. Add chopped greens and stir until wilted.
Taste for seasoning and garnish with fennel fronds, if desired. If you like a little acidity, add a few drops of apple cider vinegar. (I think the soup is better with the vinegar.)

apple cider vinegar butternut squash carrots celery onions swiss chard thyme wild rice

Butternut squash salad with pomegranates and toasted pumpkin seeds

Although I love planning and cooking the whole Thanksgiving meal, a few years ago I decided I was just plain bored with the same old same old. The problem was that no one else was. My family and regular Thanksgiving guests wanted no deviation from tradition. I hinted at the notion that maybe, perhaps I would replace the standard stuffing with a fabulous grain-based recipe I had been testing. A rebellion!!! Oh, come on people. Like you need more bread? Fine, the stuffing stays. But that didn’t prevent me from trying to show everyone how overly starchy Thanksgiving is. So I asked, “Can we do away with the mashed potatoes or make them more interesting with some roasted garlic or cauliflower puree?” I’m sure you can guess how that went.

Someone asked me the other day what is my favorite part of the Thanksgiving meal. I’ll give you three seconds to guess. Okay, time’s up. The vegetables! Too obvious, I know. Actually, it’s really the salad that is the highlight of the meal for me because I can change it up every year and it’s the only way I get to have any fun at all. The beautiful colors of the vegetables do a lot to balance out all that beige, not to mention balance out all the carbs. I also love eating something raw with all that cooked food. But from a logistical perspective, salads can be made without the use of a stove or oven, which is a saving grace on Thanksgiving. And, as if it couldn’t get any better, salads, for the most part, can be prepped in advance.

This butternut squash salad is something I made for Thanksgiving a few years ago and I still make it often for entertaining or for potlucks during the fall. It’s beautiful, healthful, delicious and showcases the season’s great produce. I have a theory that fruits and vegetables that grow during the same season usually complement each other very well.

On that note, there aren’t too many fall salads that wouldn’t be more fabulous with the addition of a handful of pomegranate seeds. In fact, I think every Thanksgiving salad I’ve made in the last 8 years has had pomegranate seeds scattered throughout. My kids and I are obsessed with them. It was a happy day in our house the day I came home from the farmer’s market with the first pomegranates of the season. I’ve even taught my kids how to seed them — Mr. Picky, who is a Virgo, is rather meticulous about getting every last seed out. We open the pomegranates under water and gently push the seeds away from the peel. It’s actually quite therapeutic, but more importantly, it keeps me from making a trip to the dry cleaner. Also, people tell me that the already seeded pomegranates always seem a bit soggy. They’re certainly much more expensive and why would you pay your grocery store a premium when you’ve got kids to do the job?

5.0 from 1 reviews

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Butternut Squash Salad with Pomegranates and Toasted Pumpkin Seeds

Author: Pamela

Serves: 6-8

Ingredients

⅓ cup raw hulled pumpkin seeds (pepitas) or chopped pecans
3 Tablespoons unrefined, cold-pressed extra-virgin olive oil or unrefined melted coconut oil + 1 teaspoon olive oil for the pumpkin seeds
1 3-pound butternut squash, peeled, seeded and cut into ¾ -inch dice
1 Tablespoon fresh thyme leaves or 2 teaspoons chopped fresh rosemary (I accidentally left it out in this picture.)
1 ½ teaspoons sea salt
freshly ground black pepper to taste
8 ounces mixed baby greens
½ cup fresh pomegranate seeds
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons fresh pomegranate juice (or orange juice)
½ teaspoon sea salt
A few twists of freshly ground black pepper
2 teaspoons minced shallot
2 teaspoons maple syrup or raw honey
6-7 Tablespoons cup unrefined, cold-pressed extra-virgin olive oil

Instructions

Preheat oven to 400 degrees.
Place the pumpkin seeds in a skillet and toast over low heat until lightly browned. Drizzle with 1 teaspoon olive oil and a pinch of sea salt. Remove from heat and set aside. Try not to eat them all while you’re cooking everything else.
Toss the squash with thyme and olive oil or coconut oil and place on 2 baking sheets. Season with sea salt and pepper. Roast for 35-40 minutes, turning once until tender and caramelized.
For the dressing: in a small bowl combine lemon juice, pomegranate juice, shallot, maple syrup, sea salt and pepper. Whisk in olive oil until emulsified.
Place salad greens on a platter and toss with enough dressing to coat lightly. Separately drizzle the butternut squash with some dressing and add to the greens. Sprinkle with the pomegranate seeds and pumpkin seeds. Taste for salt and pepper.

Notes

Dressing can be made a few days ahead and kept refrigerated.

Pumpkin seeds can be toasted the day before.

Salad greens can be washed and dried a few days in advance and rolled up in a damp kitchen towel or plastic bag and kept in the refrigerator.

Butternut squash can be cut up the day before and kept refrigerated.

Pomegranate can be seeded several days in advance and kept refrigerated.

butternut squash lettuce pomegranate seeds pumpkin seeds salad

Butternut squash, beet and apple skewers recipe

I used to struggle coming up with an hors d’oeuvre that was tasty, fresh and didn’t contain tons of dairy. Have you ever noticed the popular hors d’oeuvres that show up at every cocktail or dinner party – there’s the baked wedge of brie, the spinach and artichoke dip bubbling over with three cheeses AND sour cream, the cheese platter, the mini grilled cheeses and of course, the most sophisticated of all, The Caprese Skewer. Believe me, I’ve made more than my share of boconcini, basil and grape tomatoes on a toothpick, but people, it is no longer 1999! We have got to move on!

So I began thinking about why the Caprese Skewer is so ubiquitous. The Caprese salad is simple and delicious when showcasing perfect tomatoes, aromatic basil and fresh, creamy mozzarella. What could be better than having each of those flavors in one delightful bite? So why not extend the salad-as-skewer idea? What about a Greek Salad Skewer? Grape tomato, spinach or mint-wrapped feta, cucumber, and a pitted kalamata olive sprinkled with dried oregano and drizzled with lemon juice and olive oil. Hmmmm, I like it, but very summery.

It’s Fall, so I roasted butternut squash and apples with rosemary and skewered them together with red beets. Needs a little green. Take a piece of arugula or spinach and turn it around a piece of feta so that the feta doesn’t crumble when you skewer it. Then drizzle it all with a little balsamic and oil. Who wouldn’t want to eat that?? Don’t answer that.

I will forewarn you, there is a bit of prep involved. There’s chopping and roasting and skewering. Ah, I am seeing the lure of the ease of the old standby skewer, but these are so worth it. The colors alone will make your hors d’oeuvre stand out in a sea of cream and you will be a star!

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butternut squash, beet and apple skewers recipe

Author: Pamela Salzman

Serves: 48 skewers

Ingredients

½ medium butternut squash *, peeled, seeded, and cut into ½ –inch cubes
2 large apples, peeled, cored, and cut into ½ –inch cubes
Fine sea salt and freshly ground black pepper
2 teaspoons finely chopped fresh rosemary
3 medium beets, roasted, peeled and cut into ½ -inch cubes
4 ounces arugula or baby spinach leaves, washed and dried
1 package feta, cut carefully into ½ –inch cubes(optional)
1 Tablespoon good quality balsamic vinegar
3 Tablespoons unrefined, cold-pressed, extra- virgin olive oil

Instructions

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Place the butternut squash cubes in a large bowl and drizzle with olive oil to coat. Transfer to prepared sheet pan and spread out in one layer. Season with sea salt, pepper, and half the rosemary.
Place the apple cubes in the same bowl and drizzle with olive oil to coat. Repeat the same procedure as the squash
Place the sheet pans in the oven and roast squash for about 30 minutes, turning halfway, until tender and slightly caramelized. Roast apples until just tender, about 20 minutes. Remove from the oven and allow to cool slightly.
Whisk together the balsamic vinegar and olive oil.
Thread the squash, apple, beet and arugula or spinach on a small skewer or toothpick. If you decide to use feta, wrap the cube of feta with a leaf of arugula/spinach and skewer. Arrange on a serving plate and drizzle with the vinegar and oil.

Notes

*other ideas include parsnips, carrots, sweet potatoes.

apple beets butternut squash feta rosemary