Winter is the perfect time for hearty meals, and butternut squash is one of our favorite comfort foods. Here’s a trio of recipes from our friends at Frontier Co-Op, celebrating this golden, good-for-you vegetable. Grab your kids, don your aprons, and let’s get cooking!
Butternut Squash Soup
1 Frontier Organic Bay Leaf
1 teaspoon Frontier Organic Ground Ginger Root
1 pinch Frontier Table Grind Sea Salt
2 teaspoons Frontier Organic Garam Masala Seasoning Blend
2 1/2 pounds butternut or other winter squash, peeled, seeded and diced
2 carrots, peeled and diced
1 onion, peeled and diced
Water, to cover
1/2 pound red potatoes, washed
5 cloves garlic, peeled
1 stalk celery, sliced
1/2 cup real maple syrup
1. Simmer all ingredients except maple syrup until very tender.
2. Remove bay leaf. Puree and pass through a fine strainer.
3. Return to heat, bring to simmer, and add the maple syrup.
4. Season to taste with sea salt and freshly cracked black pepper.
5. Serve immediately, or cool and store up to three days. Freezes well.
Butternut Squash Hash
with Rainbow Chard and Sausage
1/2 teaspoon Frontier Organic Whole Rosemary Leaf
1/2 teaspoon Frontier Organic Whole Thyme Leaf
1/4 teaspoon Frontier Organic Garlic Powder
Frontier Table Grind Sea Salt
1 pound breakfast sausage
1 tablespoon butter
1 tablespoon extra virgin olive oil
4 cups diced butternut squash (1/2-inch dice)
3 cups red potatoes (1/2-inch dice)
4 small shallots, diced
1/2 cup water
1 bunch rainbow chard (leafy greens only) roughly chopped
8 fried eggs, for serving
1. In a large 12-inch skillet on moderate heat, add the breakfast sausage and cook until no longer pink. Use a slotted spoon to remove the sausage to a separate dish, leaving the drippings in the pan.
2. In the same pan, sauté the diced shallots until just soft and remove them to the plate with the cooked sausage.
3. Add the butter and olive oil to the remaining sausage drippings. Once the butter has melted, add in the butternut squash and potatoes. Cook for 8-10 minutes without stirring.
4. Next, add in the rosemary, thyme and garlic powder. Give it another stir and then pour in the water, scraping up any bits that have accumulated on the bottom of the pan. Reduce the heat to medium-low, cover and let the water steam the squash and potatoes.
5. Once the potatoes and squash are fork-tender, add the sausage, shallots and rainbow chard leaves. Cook until the chard has wilted. Taste test and then season with sea salt and black pepper to taste.
6. Serve with a fried egg on top.
Vegetarian option: Omit the sausage. Increase the butter and olive oil to 2 tablespoons of each.
Butternut Squash Pie
1 1/2 teaspoons Frontier Organic Apple Pie Spice
1/4 teaspoon Frontier Table Grind Sea Salt
1 large butternut squash
2 medium eggs
1 teaspoon melted butter
1/4 cup evaporated milk
1/4 cup packed brown sugar
1 (8-inch) prepared graham cracker pie crust
1. Preheat oven to 350 degrees. Carefully slice squash in half and remove seeds. Lay squash, cut side down, on cookie sheet. Cook 45 minutes or until soft. Remove squash from oven, and let cool until you can comfortably touch it. Raise oven temperature to 375 degrees.
2. Scoop 1 1/4 cups squash into a large mixing bowl. Blend in eggs, butter, milk, brown sugar, Apple Pie Spice, and salt.
3. Pour into pie crust. Bake 40 to 50 minutes or until pie sets up. Test with fork or toothpick.
4. Let cool slightly before serving. Top with whipped cream.
For more recipes, visit www.frontiercoop.com.