Friday, January 3, 2014

Sage Roasted Butternut Squash and Butternut Squash Soup

This is one versatile dish! There are so many things you can do with this dish as a leftover and I absolutely love it.

Note: I double this recipe when I make it because I use it not just as a side dish, but I also use the leftovers and make paleo butternut squash soup (recipe below), add it to salads, and I even use it as a rice/bean replacement in burrito bowls! So good!

Note: I double this recipe and set aside 4 cups of the completed recipe if I am going to make soup the next day.



Sage Roasted Butternut Squash

Ingredients:
3 cups of cubed butternut squash
1 tbsp dried sage
1/2 tsp sea salt (or if you have it Pink Himalayan... it makes everything taste good)
1/2 tsp pepper
2 tbsp coconut oil (melted)

Pre-heat oven to 400 degrees. In a small roasting pan mix all ingredients together until the cubes are evenly dressed. Roast in the oven for 30-45 minutes or until the cubes are soft and edges of the cubes are starting to brown.

Let sit for a few minutes and serve! So yumm!!


Roasted Butternut Squash Soup

Ingredients:
4 cups leftover Sage Roasted Butternut Squash
1 cup of full fat coconut milk
1 tbsp ghee
1 shallot chopped finely
salt and pepper to taste

Heat a medium sauce pot to medium, melt the ghee, and sauté the shallot in it until butter until translucent. lower the temperature to med-low. Add the butternut squash and coconut milk and stir lightly. Using an immersion blender, puree the contents in the pot until they are fully blended together. Let simmer for 20-30 mins on low stirring occasionally. Add salt and pepper to taste. Make sure you taste it before you add the salt and pepper! Remember the squash was already salted and peppered well when roasted, so it might not need much more.

This soup freezes really well and will keep in your fridge for 4-5 days.



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