We all know autumn has an abundance of hearty, delicious produce, but, with it’s spicy lattes and divine desserts, it seems the pumpkin has grabbed most of the acclaim in recent years. This post makes a strong case for pumpkin’s cousin, the butternut squash. A pair of Parkview’s Executive Chefs serve up a trio of recipes that promise to make this versatile, nutrient powerhouse climb toward the top of your fall ingredient list.
Autumn Butternut Squash Soup
Chad Kyle, Parkview Health Executive Chef
2 tablespoons olive oil
1 medium butternut squash, peeled and diced
1 small white onion, diced
½ teaspoon cinnamon
¼ teaspoon curry powder
½ teaspoon black pepper
2 teaspoons salt
1 can (15 ounces) pumpkin puree
2 cups chicken broth
1 ½ cups heavy cream
1 ½ cups apple cider
Toasted pumpkin seeds, to garnish
Sour cream, to garnish
1. To saucepan, over medium heat, add olive oil, butternut squash and white onions. Cook until onions become translucent.
2. Add cinnamon, curry powder, pepper and salt. Stir for about 1 minute, then add the remaining ingredients (reserve pumpkin seeds and sour cream). Continue cooking until soup comes to a gentle boil.
3. Check the taste for seasoning and adjust to your liking.
4. If you would prefer a smooth texture, place the soup into a blender in small batches and puree. Garnish with toasted pumpkin seeds and a dollop of sour cream.
Chicken Enchilada Stuffed Spaghetti Squash
Chad Kyle, Parkview Health Executive Chef
Olive oil, to taste
2 small spaghetti squash, halved
Salt, to taste
Pepper, to taste
½ pound chicken, cooked and shredded
2 cans enchilada sauce
8 ounces black bean
8 ounces corn
¼ cup cilantro
1 cup shredded mixed cheese
1. Preheat oven to 350 degrees.
2. Drizzle some olive oil onto the squash and lightly season with salt and pepper. Roast in the 350-degree oven for 45 minutes, until tender.
3. Combine chicken, enchilada sauce, black beans, corn and cilantro. Place filling into the cavity of the squash and top with cheese.
4. Place back in the oven and bake until the cheese is completely melted. Cool for about 10 minutes and enjoy.
Vegetarian Spaghetti Squash Tacos
Chris Zimmerman, Mirro Center Executive Chef
Coconut oil cooking spray
1 medium spaghetti squash*
½ tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice
16 6-inch corn tortillas
1 can organic black beans, rinsed and drained
1 cup Greek yogurt
1 cup cherry tomatoes, finely diced
1 avocado, chopped
Chopped cilantro, to taste
Favorite salsa, to taste
Hot sauce, to taste
1. Preheat oven to 375 degrees and spray baking sheet with coconut oil cooking spray. Cut the squash in half lengthwise, scoop out the seeds and roast the halves face down on baking pan for 35-40 minutes, or until flesh is soft.
2. Once the squash is cooked, remove and allow to cool 5 minutes, then scrape the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins.
3. In a separate bowl, combine chili powder, cumin, coriander and salt. Whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly.
4. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side.
5. To assemble the tacos, transfer warmed tortillas to platter and add a spoonful of black beans, scoop of seasoned squash, dollop of Greek yogurt, finely chopped tomatoes and avocados, then sprinkle with chopped cilantro. Add salsa, hot sauce and any other desired garnishes and serve. Enjoy!
*Adding cooked meat, such as chorizo, shrimp, chicken or ground beef mixes very well with the squash.
