hosted by Laverne Diede & Rhonda Fitterer
Butternut Squash Soup
- 2 Tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 1/2 tsp. sea salt
- 1-3 lb. butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 Tbsp. chopped fresh sage
- 1/2 Tbsp. minced fresh rosemary
- 1 tsp. grated fresh ginger
- 3-4 cups vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5-8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8-10 minutes. Add garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, then add 3 cups of broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20-30 minutes. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
Roasted Butternut Squash
- 2 cups of butternut squash, peeled, seeded, and cubed
- 1 Tbsp. olive oil
- Salt and pepper
Sausage
- 1 Tbsp. olive oil
- 1/2 lb. sausage, crumbled
Creamy Pasta Sauce
- 1 Tbsp. olive oil
- 4 garlic cloves, minced
- 6 oz. spinach
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, shredded
- 1/4 tsp. salt
Pasta
- 8 oz. farfalle (bow tie pasta)
Instructions
Preheat oven to 400 degrees. In a large bowl, toss cubed squash with olive oil, salt, and pepper. Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. Roast for 30 minutes, remove from oven. In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside. In a separate large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer. Add parmesan cheese. Keep stirring the sauce on low to medium until the cheese melts. Remove from heat. Cook pasta al dente according to package instructions, for about 7-11 minutes, drain. Add drained cooked pasta and cooked sausage to the large skillet with the creamy spinach sauce; stir. Season with salt and pepper if desired. Top the pasta with roasted butternut squash.
