Not everyone is a fan of this Cucurbita. When I make these delightful dishes, sadly I am forced to freeze most of it as my husband will not eat it. He had a bad experience. Most of us can relate in one way or another.
Today is another 2 for 1: Butternut Squash Curry and Roasted Butternut Soup from Whole Living.
Butternut Squash Curry
2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded
1 large onion, cut into large chunks
4 garlic cloves
3 cups plus 1 tablespoon water
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/4 teaspoon ground coriander
1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
2 tablespoons tomato paste
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
2 cups cooked brown rice, for serving
Fresh cilantro, for serving
Lime wedges, for serving
Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 minutes. Stir in onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, the salt, and crushed red-pepper flakes. Add squash, and cover partially. Bring to a boil.
Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. Serve over brown rice with cilantro and lime wedges.
Roasted Winter Squash and Apple Soup
1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Chili powder, for seasoning (optional)
4 cups Vegetable Stock
Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth.
Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat.