Butternut Squash Velvet Recipes

MASHED BUTTERNUT SQUASH

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.
• Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
• Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.
• Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

BUTTERNUT SQUASH VELVET

Steps:

• Heat oil in a pot. Sweat onions and leeks a bit, then add water, chicken stock, and a bit of salt. Bring to a boil then cover and reduce heat. Cook until squash is very tender, about 20 minutes. Blend the soup until smooth. Return to pot and add about 1/3 cup of cream. Correct salt and serve immediately.

VELVET BUTTERNUT SQUASH SOUP

Steps:

• Peel, de-seed and chop the squash into half inch chucks.
• Peel and roughly chop the onion.
• Peel and roughly chop the carrot.
• Put all the ingredients (except the cream) in a large saucepan.
• Bring to the boil, then simmer until the squash and carrots are soft.
• Liquidise.
• Add cream to taste.
• Serve! It really is that easy.