Cookie And Kate Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• 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 1/2 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 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) 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 contents to your stand blender (see notes on how to use an immersion blender instead).
• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
• Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
• If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
• If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

BUTTERNUT SQUASH COOKIES

Steps:

• In a large mixing bowl, cream butter and sugars until fluffy.
• Beat in the eggs and squash.
• Stir well.
• Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
• Stir in raisins and nuts.
• Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

BUTTERNUT SQUASH COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
• Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
• Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
• Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
• Chill dough until firm, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop 1-inch scoops of dough onto the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

SQUASH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden.