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Butternut Squash 2 Ways!

If you're reading this, you probably bought a butternut squash weeks ago from the farmers market with good intention of cooking a fabulous fall meal the next day. However, the reality of the butternut squash prep (peeling, cutting, seeding, baking) set in and all good intentions quickly went out the window.



Preparing Butternut Squash does not need to be so daunting. First, click here to see a video on how to easily prepare your butternut squash, then scroll down for two awesome vegan and gluten free butternut squash recipes!

Butternut Squash “Hummus”


Ingredients:


½ butternut squash

5 cloves garlic

2 tbsp olive oil

1 tbsp tahini

1 tbsp lemon juice

2-3 tbsp water

salt

¼ tsp smoked paprika


Directions:


Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and 1 tbsp of olive oil.


Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized.


In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt.


Butternut Squash Soup


Ingredients:

1 large butternut squash (about 3 pounds), halved vertically and seeded

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (about 1 large shallot bulb)

1 teaspoon salt

4 garlic cloves, pressed or minced

⅛ teaspoon ground nutmeg

Freshly ground black pepper, to taste

Up to 4 cups (32 ounces) vegetable broth

1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)


Directions:


Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.


Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.


Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and select the soup preset. Pour into soup pot and add remaining broth until it’s the consistency you want. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.


Be sure to tag us in your meal prep pictures @awakenedyogastudio on Facebook and Instagram!

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