Spiced Butternut Squash

I made fried tofu chicken last night. It was good, but I’m still tinkering with the recipe, so that’s not today’s post. On the side, we had this yummy butternut squash.

If you find butternut a hassle to prep, here is what I suggest.

Peel the outside with your favorite peeler. You don’t need to go all the way down the dark orange. Cut off the top and bottom either before peeling or after.

Slice the “neck” of the squash off. Now you have 2 pieces. The neck is pretty much ready for slicing and cubing.

For the bulb section, cut it in half and use a spoon to clean out the seeds. Now it’s also ready for slicing and cubing.

Preheat oven to 450*

Toss the squash in 1-2 tablespoons of olive oil per squash.

Add sea salt and pepper to taste. Then add 2 tablespoons brown sugar, and 1/2 teaspoon of cinnamon per squash. Toss and add about 1 teaspoon of fresh rosemary.

Arrange on your baking sheet. If you can give it more room it will roast faster. I had too much in the oven to use two baking sheets, so…

Mega Beta Carotene Soup

This is pretty similar to my pumpkin coconut curry soup, so I was going to skip posting it, but for posterity, and as an indicator of the flexibility of that recipe, here it is! Last night, this started because I had 1 cup of leftover pumpkin and several large sweet potatoes that had been roasted a few days ago. As I pondered them, I noticed a butternut squash on the counter and was off to the races!

1 butternut squash
3 large sweet potatoes
1 cup pureed pumpkin (you can leave this out)
4 cloves garlic minced
1 medium onion diced
2 T olive oil
5-7 cups faux or real chicken broth
1 can coconut milk
2-3 T curry powder
1 T red pepper
Salt to taste

Bake sweet potatoes and squash whole (slice a few holes in the squash) until soft. Saute the onions and garlic in the oil until translucent. Scoop the meat from the potatoes and squash into your pan with the onion and garlic mixture. Add the pumpkin, broth, and seasonings. Using a stick blender, puree the soup mixture. Allow to simmer over a low/medium heat 15 minutes. Add coconut milk. Here you can put in additional broth if needed. Heat another 5 minutes to let it warm through.

Serve alone or with a dollop of sour cream (real or vegan).

Roasted Butternut Tri-Color Pasta – Vegan MoFo 17

As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta.  Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!


1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
sea salt
ground pepper
olive oil


Toss butternut squash in olive oil.  Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking.  Place in oven at 450*.  While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent.  Boil pasta al dente,drain, and combine with onion mix.  Salt and pepper to taste.  Check squash every 5-10 minutes and flip as needed.  When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.