The cold arms of winter begin to wrap around the country as the end of the year draws near. The chilly air of the fall and winter season changes the way we behave. More evenings are spent at home instead of out at a friend’s house or attending social events. That doesn’t have to be a bad thing – there’s more time to spend working on delicious recipes in the kitchen.
Butternut squash is so versatile that it suits a variety of tasty dishes for the wintertime and summer season, but we love the wholesome soups and roasted squash dishes suited for colder weather. Butternut is abundantly available during the first and last quarter of the year, and we take advantage of that with these 15 recipe ideas. These dishes are a hit in the fall, and winter seasons, they’re sure to keep you warm until spring comes around.
1. Miso-Butternut Squash Soup
An easy dish to prepare, this recipe for butternut soup has plenty of flavor and loads of fiber from the squash, rice. The rich flavor of the roasted garlic and miso is delicious!
INGREDIENTS – Squash
2-whole head garlic.
2-teaspoons melted coconut oil.
Crushed Himalayan pink salt and cracked black pepper to taste.
INGREDIENTS – Millet cream
INGREDIENTS – Soup
2-cups low-sodium vegetable broth.
1-tablespoons rice vinegar.
2-teaspoons brown rice miso.
Chili Flakes – for garnish.
Chopped cilantro -for garnish.
Preheat the oven to 400F. Slice the garlic head and expose the cloves – drizzle with oil, season with salt and pepper and wrap in aluminum foil. Roast for 40-minutes until garlic is tender.
Grease a roasting tray with grass-fed butter and place the two halves of squash face-down. Roast for 30-minutes until tender.
In a small saucepan, add the water and the millet – bring to the boil then reduce the heat to simmer. Cook for 30-minutes until millet is soft. Add the millet to the food processor and process until smooth. Add to a bowl and set aside.
Add the squash ginger, garlic, broth, and rice vinegar to the food processor – pulse till smooth.
Place the blended ingredients along with the millet into a crockpot and bring it to a simmer. Stir in the miso until well-combined. Simmer for another 5-minutes and serve with cilantro and chili flakes for garnish.