Butternut squash has been my jam lately. Roasted. Cubed in salads. Pureed. I even went as far as making a folder in my email labeled “Butternut Squash Recipes.”
Just give me all the butternut squash and nobody gets hurt.
Guess what else – it’s vegan + gluten-free. I can’t even remember the last time I typed those words. Let’s be honest, I’ve put on a few lbs. and it’s time to get back to incorporating healthy(er) recipes again.
This one here is spicy. Like I put the whole damn jalapeno in there thinking I was a total bad ass. Then had to pick some out….lol. Caliente! You only need 1 tablespoon, trust me.
Here’s what you’ll need:
- 1 butternut squash (about 2-3 lbs)
- 1 tablespoon jalapeno, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups vegetable broth
- 1-2 cups water
- pumpkin seeds
- Preheat oven to 400 degrees.
- Slice the squash in half lengthwise and place on a lined cookie sheet, cut side down.
- Bake 60-90 minutes or until flesh is fork tender. Cool then scoop out flesh, discarding seeds.
- Puree squash in a food processer with the jalapeno + cumin + salt + pepper + veggie broth.
- Transfer to a stock-pot and stir in 1 cup of water. Bring to a simmer and cook for 10 minutes. Add additional water or reach desired consistency.
- Adjust seasoning to taste.
- Top with a dollop of pesto + sprinkle with pumpkin seeds.
It’s a good clean recipe that I plan to whip out when I need to get my ass in check.
Here’s a couple of the recipes that I have saved. Tell me you don’t kinda have a “thing” for butternut squash too?