Two Thanksgiving Recipes and BONUS Technique! Butternut Squash Soup & Squash Toss


Well it is hard to believe that it is thanksgiving this weekend. It really did creep up on me this year and in not being organized I did not post any thanksgiving recipes… until now! Today you will receive two recipes (Butternut Squash Soup and Squash Toss) and also a technique on how to roast squash and pumpkin. Tomorrow I will be posting a dessert recipe on how to make Pumpkin Cake with Cheesecake Frosting!
I love thanksgiving! What could be better than the smell of pumpkin pie and roasted turkey in the house? Nothing!
Converting the meal to be gluten free is fairly easy. However I have compromised and the stuffing for the turkey is how I have always made it. The kids love it and I am content leaving it full of gluten. Do I still have turkey? Yes. How? I ask my husband before he takes out the stuffing and carves the bird to give me a few top slices. No, I do not eat the gravy either, but again, I am fine with that.
Although gluten-free stuffing and gluten-free gravy are very easy and delicious!







Butternut Squash Soup

Ingredients
  

  • 1 butternut squash, seeded, peeled, and diced
  • 4 large carrots or 6-8 smaller ones
  • 1 can chicken or vegetable stock
  • 2-3 cups water
  • 1 small can coconut milk
  • 1/8 cup maple syrup
  • 1/4 tsp each Nutmeg and cardamom

Instructions
 

  • In stockpot, add all ingredients except maple syrup.
  • Cover, and simmer for 1 hour or until carrots and squash are soft.
  • Remove from heat, and with inverted blender puree until smooth.
  • Add maple syrup and stir.
  • **I have for family gatherings made the soup the day before, and in the morning put the soup in a large crock-pot to heat up (this way you can save precious stovetop space)
Tried this recipe?Let us know how it was!







Squash Toss

Ingredients
  

  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 T brown sugar
  • 2 tsp cumin
  • 2 tsp red chili flakes
  • 2 tsp cinnamon
  • 1 butternut squash, seeded, peeled and cut into cubes
  • 1 acorn squash, seeded, peeled and cut into cubes
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • In large bowl, mix together the garlic, olive oil, brown sugar, cumin, chili flakes, and cinn.
  • Add squashes and stir to coat.
  • On parchment paper lined cookie sheet, add squash cubes.
  • Spread out cubes on sheet.
  • Bake for 20 minutes and stir.
  • Bake for another 5-10 minutes until squash is caramelized.
  • This dish is oh, so tasty.
  • The caramelization on the squash, combined with the heat of the chili flakes is wonderful.
  • Definitely a dish to serve if you are entertaining any vegetarians.
  • I served my squash toss on basmati rice-but you could double this recipe for a stand alone dish.
  • Technique: How to Roast Squash/Pumpkin
  • Roasting a squash/pumpkin is quite simple.
  • Line a cookie sheet with parchment paper.
  • I also spray the paper with Pam so that the squash/pumpkin does not stick.
  • Using a sharp knife, cut top and bottom off of pumpkin, this way it will not roll around when you are slicing it.
  • Cut the pumpkin then up into chunks.
  • Remove the seeds and the peel.
  • Once this is done, place slices/cubes on cookie sheet and place in 350 degree oven for 1-1 ½ hours.
  • Check on the squash after 30 minutes and flip pieces over.
  • Once soft, remove from oven.
  • For the sugar pumpkin, I put the cooked pieces into my food processor and processed until smooth.
Tried this recipe?Let us know how it was!