Falling In Love with Butternut Squash
Jessica here again this week. Last Thursday we had the most amazing class focused on the Flavors of Fall. The recipes included were: Autumn Grain Bowls with Maple-Tahini Dressing, a decomposed salad, Pumpkin Spiced Ice cream, Fall Minestrone, Roasted Pear with Walnut and Ginger Filling, and Scary coconut Chocolate Ghost Truffles. Now if you guys couldn’t tell from my last blog post, I am a diehard chocolate lover so when I saw the chocolate truffles on the menu I was all in but, to my surprise my favorite item on the menu was the decomposed salad. I actually have not stopped thinking about that delicious salad! The sweet comforting flavor of the butternut squash mixed with the crunchiness of the pumpkin seeds and the tangy flavor of the balsamic vinegar dressing was just amazing and I could not get enough salad! With that delicious intro into fall flavors I went right home and started searching for more butternut squash recipes to appease my taste buds. Butternut squash is a very versatile vegetable. It is also very beneficial to your health. Did you know that butternut squash is low in fat, high in dietary fiber, and it provides significant amounts of potassium and vitamin B6? This makes butternut squash exceptionally heart healthy, important for bone health and essential for the proper functioning of the nervous and immune systems. Since I am always looking for an extra immune boost (apparently chocolate is not a vitamin? Who knew?) I decided that we should try using more squash in our house.
This week we tried butternut squash chips as a healthy alternative to regular chips and they were delicious. Its a pretty easy recipe (which can be found here) but just make sure you use a really sharp knife as butternut squash is quite hard to cut into. Also make sure you set a timer for these, we ended up having some “well done” chips at our house the first half of the week.
Coming up this month we have our Plant Based Friends-Giving with a menu that includes: Cream of mushroom soup, white bean and Kale salad, wild rice stuffing, butternut squash and sweet potato casserole and Apple Fennel Sage Lentil Loaf. Also for dessert we are making a vegan Creme Brulee, where you will have the opportunity to torch your own. Chances are that you will find me hoovering impatiently around that station- we hope to see you there!
We are cooking up some really exciting things for December to get us in the holiday mood. Please keep checking our Classes Page for more!
Hope you all have a great week,
Jessica and the Columbia’s Cooking Team
Crispy Baked Butternut Squash Recipes
- 1 small butternut squash
- 2 sprigs fresh rosemary, chopped
- kosher salt
- extra virgin olive oil
- Preheat oven to 375 degrees and line two baking sheets with parchment paper
- bring large pot of water to boil
- peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash. Using a very sharp knife (or mandolin) thinly slice the squash.
- once sliced, boil for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry
- Pat completely dry and transfer to baking sheet making sure the slices do not overlap at all
- brush with olive oil to coat and sprinkle with salt and pepper
- sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn
- Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt and pepper
- serve immediately