Butternut Squash Recipes

Ingredients

• 🥜1 butternut squash-halved
• 🧄2 bulbs garlic
• 🥑avocado oil
• 🧂salt & pepper
• 🥒3 stalks celery-sliced
• 🧂1 green bell pepper-diced
• •2 whole carrots-sliced
• 🧅1 yellow onion-diced
• 🧈1 stick butter
• 🌶️2 jalapeños
• •1 cup all purpose flour
• 🧈1 cup buttermilk
• 🧂cajun seasoning
• 🟡dried mustard
• 🫒vegetable oil- for frying
• 🥣32 ounces vegetable broth
• •2 sprigs c fresh thyme
• •2 sprigs fresh rosemary
• •1/2 cup heavy cream
• •fresh parsley
• •16 oz pasta of choice

Instructions

1. 1to make the soup: preheat oven to 425° F. Cut the squash in half and cut the tops off the garlic. Remove the excess paper from the garlic bulbs. Rub them all in avocado oil and season with salt & pepper. Wrap the garlic in aluminum foil. Place the squash fleshy side down and bake for 40-55 minutes or until fork tender. Remove and let cool.
2. 2Meanwhile, in a large pot, melt the butter and sauté the onion, carrot, bell pepper, & celery for about 25 minutes on medium heat.
3. 3When the squash & garlic are cool to the touch, remove the skins from the squash. cook pasta according to the package & drain!
4. 4in your soup pot, add in the squash & roasted garlic then pour in the vegetable broth and heavy cream. Add in the thyme and rosemary then blend using an immersion blender (or regular blender until smooth).
5. 5Season to taste with cajun seasoning and let this simmer for about 10 minutes.
6. 6Serve over pasta topped with crispy jalapeños (see below) and fresh parsley!
7. 7TO MAKE THE JALAPEÑOS: Heat some vegetable oil to about 350°F.
8. 8Meanwhile, add the flour to a bowl and the buttermilk to a separate bowl. Season both to taste with cajun seasoning and dried mustard.
9. 9Slice the jalapeños into thin slices, dip in the buttermilk and the flour.
10. 10Drop into the hot oil and fry until crispy (about 5-7 minutes) Drain on paper towels.