I am not one to follow recipes closely or even write them down. My husband is always saying “did you write this one down…” so this is an effort to remember the dishes he always asks me to make. This is one of my favorite fall soups and you can make so many variations of it, even adding apples to sweeten it up a little. This freezes very well.

Ingredients

• 3 Butternut Squash
• 3 sweet onions cut in half and sliced sliced thin
• salt and pepper
• 4-6 Cups or chicken or vegetable stock – adjust to how much squash you are using I use a little more and then take off the extra stock, freeze it and use it in other squash recipes.
• Toasted pumpkin seeds, croutons
• roasted cinnamon
• Squash seed oil if you want to drizzle over the finished soup

Instructions

1. Prepare the squash: You can do this 2 ways. Either slice the squash in half from stem to root and scoop out the seeds and roast in the oven or peel and cut into chunks. This is the version I went with as I was under a time constraint.
2. Transfer the squash to a large pot:  Add the stock to the pot and bring to a gentle boil. Add the squash chunks and simmer until fork tender.
3. Caramelize the onions: In a large pot add olive oil to coat the bottom and when the oil is hot add the onions. Sprinkle with some sea salt and pepper. Stir frequently. When they are coated with the oil turn down the heat and cook until golden brown. This usually takes about 30-40 minutes. You have to watch them or they will burn. You may need to add a bit of extra oil.
4. Puree the squash: When the squash is ready remove any excess stock – you don’t want it to be too thin. Add the onions and cinnamon. Puree in a blender or use one of the immersion blenders (which is what I used).

At this point you can serve and garnish with croutons, crispy sage, roasted pumpkin seeds or pumpkin oil. If you are not eating right away transfer to a crock pot to keep warm.

Fall is here so I thought I would make baked squash the feature for my first ever blog. I used Carnival Squash which is a cross between Acorn and Sweet Dumpling.

How To Make Stuffed & Roasted Squash

Ingredients

1 winter squash: acorn, kabocha, sweet dumpling, delicata, spaghetti, butternut, Carnival or small Hubbard
2 cups of filling – depending on size of squash
1 sweet onion cut in half and sliced sliced thin
1 package of white or baby Bella mushrooms chopped
1 Cup of Spinach and Kale, rinsed
1/2 Cup toasted pine nuts
Tricolor Quinoa (1 cup) cooked per package instructions – you could use any kind of grains but I love Trader Joe’s Quinoa
Cheese for sprinkling on top. I used a little cheddar as that is what I had on hand.

Instructions

1. Prepare the squash for roasting: Preheat the oven to 350°F with a rack in the lower-middle position.
   Slice the squash in half from stem to root and scoop out the seeds.
2. Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
3. Roast the squash: Roast until very soft and tender, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
4. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. I used onions, mushrooms, pine nuts, spinach/kale
5. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves
6. Bake the stuffed squash halves: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes.

I served this as a side dish with a pork chop but it would be filling enough for a vegetarian main meal.

Saute the Onions until caramelized. Add the mushrooms.

Add the Spinach/Kale and stir until wilted. Add toasted pine nuts. Sprinkle with cheese.

Fill with stuffing and bake about 15-20 minutes.