Fall recipes - Butternut squash love

Hi Lovelies,

Yes it is officially September, fall is coming, summer is over, and it is time to go to school. Some people may be sad about that, I have to tell you I’m so happy. I love the chilly mornings, the changing colors of the trees, autumn clothes and foods of course :) My big big love is butternut squash, and as in spring I was waiting for watermelon, I’ve waited so much for squash season too. Today I brought 3 (and a half) recipes how to use this beauty. Hope you’ll enjoy and try some.

1. Spiced up smoothie for breakfast

1 cup of butternut squash

½ cup coconut milk

gingerbread spices (cinnamon, cloves, all spice)

protein powder (optional)

½ teaspoon turmeric

½ teaspoon ginger

pinch of black pepper (helps the absorption of the turmeric)

1 tbsp chia seeds

agave syrup

If you have already roasted squash, than use it, if not, than steam the diced squash for 8-10 minutes until soft. Put all ingredients in a blender and mix it up. You can enjoy it as a hot drink, or put it in a fridge to cool down.

2. Mac ‘n cheese for lunch

1,5 cup cauliflower (or pasta if you don’t want to go low carb or don’t like cauliflower)

1,5 cup butternut squash

¼ cup coconut milk (canned is better for creaminess)

¼ cup nutritional yeast

salt, pepper, chilli flakes

50 g tofu

liquid smoke

Saute the cauliflower (you can also use broccoli for a more colorful dish) and the diced squash separately. When the squash is tender put it in a blender with the other ingredients to make the “cheese” sauce. Pour over the cauliflower or pasta, put it in the oven for around 20 minutes to get all flavors combined. Garnish with vegan sour cream and parsley.

3. Simple soup for dinner

2 cups diced squash

½ onion (or one small)

2 cloves garlic

olive oil

vegetable stock

½ cup coconut cream

½ teaspoon turmeric

½ teaspoon ginger

salt and pepper

chili

pumpkin seed oil

Dice up the onion and start to heat it through on a teaspoon of olive oil. After some minutes add the garlic, than the squash, and add vegetable stock up to half way. Put the lid on, and let this simmer for 10 minutes. Meanwhile clean the seeds of the squash with a paper towel, and add them to a dry pan to roast. Stir it continuously or else it can get burned really easily. This will be the topping of our soup at the end.

Add the coconut cream and the spices to the soup, than mix it up with and immersion blender or in a normal blender to reach the creamy consistency.

Serve it in your favorite bowl, than garnish with pumpkin seed oil and the roasted pumpkin seeds. Optionally you can add grated smoked tofu on top to get the cheese texture.

+1 Ice cream

Use the smoothie we made for breakfast, and pour it into a container to freeze. If you like ice lollies better than use a mold for it, this is a great way to use up any leftover smoothies.

Hope you enjoyed these ideas, don’t forget to tag me if you make them and post it on social media.

You can follow me on social media:

Instagram @itsmedorawhite

Pinterest Dora Feher