Butternut Squash and Leek Pie

(recipe from Cook Your Way to the Life You Want by Christina Pirello)

Filling
2 tsp. oil
2 to 3 leeks, split lengthwise, rinsed well, and thinly sliced
Soy sauce
1 small butternut squash, peeled, seeded, and diced
1 cup cooked chestnuts, coarsely minced
3 Tbsp. plain almond milk
About 1/4 cup coarsely minced walnuts, pan toasted, for garnish

Walnut Pastry
1 1/2 cups whole wheat pastry flour
Pinch sea salt
1/2 cup walnuts, finely minced
1/4 cup walnut or corn oil
About 4 Tbsp. water

Make the filling:  Heat oil in a deep skillet over medium heat.  Add leeks and a dash of soy sauce; saute until limp, about 5 minutes.  Add squash and a dash of soy sauce; saute, stirring, until mixed in with leeks and shiny with oil.  Stir in chestnuts and milk, and season lightly with soy sauce.  Cover, and simmer over low heat until squash is soft, about 15 minutes.  Remove cover, and simmer until sauce reduces and thickens.

Make the pastry:  Meanwhile, preheat oven to 350F.  Oil a rectangular tart pan with a removable bottom.  Combine flour, salt, and walnuts in a medium bowl.  With a fork or pastry cutter, cut in oil until it is the texture of wet sand.  Slowly mix in water until dough gathers into a firm ball.  Roll dough between 2 sheets of parchment to create a rectangle that is about 1 inch larger than the pan.  Transfer rectangle to the pan and press, without stretching, to fit into crevices of pan.  Trim away excess crust flush with top rim.  Pierce in several places with a fork.  Fit a piece of foil over crust, pressing for a firm fit.  Fill crust with dried beans or pie weights to prevent crust from bubbling.  Bake 17 minutes.  Remove from oven, lift foil and beans (you may reuse the beans for pie weights), and allow crust to cool.

To assemble:  Spoon filling evenly into cooled pastry.  Garnish with toasted walnuts, and let stand about 15 minutes before slicing.

(Note:  I used a frozen pie crust!  I just baked the crust a bit, filled it with the filling, and baked more following directions on package.  Super tasty!  The chestnuts, leeks, and squash are delicious!)

Winter Vegetable Soup

(recipe from Cook Your Way to the Life You Want by Christina Pirello)

1-inch piece kombu
1 onion, diced
2 cups diced green cabbage
2 cups cubed winter squash (such as butternut)
1 cup rolled oats
6 to 7 cups water or vegetable stock
2 to 3 tsp. miso

Layer kombu and other vegetables in a soup pot in the order listed.  Top with oats, and add water.  Cover, and bring to a boil over medium heat.  Reduce heat to low, and simmer, covered, until vegetables are soft and oats are very creamy, about 40 minutes.  Remove a small amount of liquid, and use to dissolve miso.  Stir miso mixture gently into soup, and simmer, uncovered, 3 to 4 minutes to activate the enzymes in miso.

(This soup needs way more seasoning!  Season to taste, and it is delicious.)

Creamy Butternut Squash Soup

(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)

1 butternut squash (about 1 3/4 lbs.), peeled, cut into 2-inch cubes
4 1/2 cups vegetable stock
1/2 cup raw almonds
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Chopped parsley leaves, to taste
1 tart apple, such as Granny Smith, peeled, cored, and finely chopped

Put the squash and three cups of the vegetable stock in a large pot.  Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes.

Blanch the almonds in boiling water for 30 seconds.  Drain.

Put the blanched almonds and the remaining 1 1/2 cups vegetable stock into a blender.  Blend until smooth, about 1 minute.  Add the squash and cooking liquid, curry, salt, pepper, parsley and apple and process until smooth.

Pour back into the pot and bring just to a simmer over medium heat.

Ghanta Tarkari (Mixed Vegetable Coconut Curry)

(recipe from Saveur magazine)

1/3 cup ghee (I used coconut oil)
6 green cardamom pods
6 whole cloves
5 small green Thai chiles or 2 serranos, halved (I chopped them)
2 Indian or regular bay leaves
1 stick cinnamon, halved
1 lb. kabocha or butternut squash, peeled, seeded, and cut into 1" pieces
1 lb. Yukon Gold potatoes, peeled and cut into 1" pieces
6 potol (pointed gourds) or 2 medium zucchini, peeled and cut into 1" pieces
1 loofah (ridge gourd) or 1 large cucumber, peeled, and cut into 1" pieces (I omitted this)
Kosher salt, to taste
1/2 cup fresh or frozen grated coconut (I used dried coconut)
1 tsp. sugar (I used honey)

Melt half the ghee in a 6-qt. saucepan over medium-high heat.  Cook cardamom, cloves, chiles, bay leaves, and cinnamon for 1-2 minutes.  Add squash and potatoes; cook until golden, 8-10 minutes.  Stir in gourds and salt; cook until just tender, 4-6 minutes.  Reduce heat to medium; cook, covered, until vegetables are very tender, 12-15 minutes.  Stir in remaining ghee, the coconut, and sugar; cook 2 minutes.

(I adjusted cooking times and temps to my liking - did not want to overcook the zucchini.  I also added some water during cooking to keep the potatoes and squash from sticking to the bottom of the pan.  Just pay attention and adjust as needed.)

Autumn Salad with Horseradish Vinaigrette

(recipe from Sprouted Kitchen)

3/4 lb. Brussels sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, cut into 1/2"cubes
2 Tbsp. olive oil
1 Tbsp. white balsamic (I used regular balsamic vinegar)
3/4-1 tsp. sea salt
1 tsp. freshly ground pepper
few pinches of cayenne
1 cup cooked white beans, rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1/2 a shallot
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup olive oil
1/2 tsp. each salt and pepper, to taste
handful of fresh chives and/or parsley
dollop of crème fraiche, optional

Preheat the oven to 400F.  Cut the Brussels in half lengthwise, and cut the cauliflower into similar size chunks.  Add both of these and the squash to a large rimmed baking tray.  Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg, and a few pinches of cayenne and toss everything together with your hands to coat.  Roast in the upper third of the oven for 35 minutes, until edges are browned.

While the vegetables roast, make your dressing.  In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and crème fraiche, if using.  Blend everything together to mix well.  Taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together.  Allow the vegetables to cool to room temperature.  Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat.  Serve at room temperature.

Wild Rice with Butternut Squash, Leeks, and Corn

(recipe from Bon Appetit magazine)

1 1/2 cups wild rice
2 tsp. coarse salt
3 cups butternut squash, peeled and cut into 1/2-inch cubes (from 1 1/2 lb. squash)
3 Tbsp. olive oil
6 Tbsp. butter, divided (I used coconut oil)
1 1/2 cups leeks, finely chopped
1 1/2 cups frozen white corn kernels, thawed
1 Tbsp. chopped fresh parsley

Rinse rice in strainer under cold water; drain.  Bring 6 cups water and 2 tsp. coarse salt to boil in a large saucepan.  Add rice; bring to a boil.  Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes.  Drain.  Spread on a rimmed baking sheet to cool.  Transfer to bowl.

Preheat oven to 350F.  Oil a rimmed baking sheet.  Toss squash cubes and 3 Tbsp. oil in a medium bowl.  Spread squash in a single layer on prepared sheet; sprinkle with salt and pepper.  Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes.  Transfer squash to bowl.  Cool.

Melt 4 Tbsp. butter in a large skillet over medium heat.  Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes.  Add corn; simmer 2 minutes longer.  Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes.  Stir in 2 Tbsp. butter and parsley.  Season with salt and pepper.  Transfer to a bowl and serve.

Risotto with Butternut Squash and Sage

(recipe adapted from Bon Appetit magazine)

3 Tbsp. unsalted butter (I used olive oil)
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from 2-lb. squash)
1 1/2 tsp. golden brown sugar (I used honey)
6 cups broth
1 1/2 Tbsp. olive oil
3/4 cup chopped shallots (about 5 large)
3/4 tsp. finely chopped fresh sage
1/2 tsp. finely chopped fresh thyme
2 cups Arborio rice
1/3 cup dry white wine
2 Tbsp. chopped fresh parsley


Melt butter in large nonstick skillet over medium heat.  Add squash.  Sprinkle with sugar, then salt and pepper.  Saute 6 minutes.  Cover; cook until almost tender, stirring often, about 5 minutes.  Uncover; sauté until browned but still holding shape, about 8 minutes.  DO AHEAD: Can be made 1 day ahead.  Cover; chill.  Bring to room temperature before using.

Bring broth to a simmer in large saucepan; cover and keep warm.  Heat oil in large pot over medium heat.  Add shallots.  Saute until soft, about 4 minutes.  Mix in sage and thyme; stir 1 minute.  Add rice; sauté until kernels are white with translucent edges, about 4 minutes.  Add wine; stir until wine evaporates, about 1 minute.  Add 1 cup warm broth; simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes.  Add 1 cup broth; simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes.  Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes.  Season with salt and pepper.  Mix in parsley and squash.  Cook until squash is heated, about 1 minute.

(Risotto is always yummy, and this one is delicious with the autumn flavors of sage and squash.)

West Indian Pumpkin with Jerk-Spiced Tempeh

(recipe from The New Vegan Cookbook by Lorna Sass)

For the tempeh:
8 oz. tempeh
3 Tbsp. soy sauce
2 Tbsp. vegetable oil, plus oil for preparing the pan
1/4 cup dark brown sugar
2 large cloves garlic, peeled and quartered
1 tsp. ground ginger
3/4 to 1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. salt
1 medium vidalia or other sweet onion, peeled and cut into eighths
Hot sauce

For the pumpkin:
1 Tbsp. vegetable oil
1 cup chopped onion
1 large green bell pepper, seeded and diced
One 15 oz. can diced tomatoes (with liquid)
1/2 to 1 cup unseasoned tomato juice, or water
3 to 4 Tbsp. marinade (reserved from the jerk-spiced tempeh)
1 to 2 tsp. curry powder
1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. ground cloves
1/2 tsp. salt
2 1/2 lbs. calabaza pumpkin or butternut squash, peeled and cut into 3/4-inch cubes

With a fork, deeply prick the tempeh about 20 times on each side.  Cut into 1/2-inch dice.  Set aside.

In a blender, combine the soy sauce, oil, brown sugar, garlic, ginger, thyme, allspice, pepper, salt, and onion.  Puree until very smooth, about 1 minute.  Add hot sauce to taste.  Reserve 1/4 cup of the marinade.

Pour half of the remaining marinade into a storage container.  Add the diced tempeh.  Pour the rest of the marinade on top.  Cover, then shake gently to coat the tempeh evenly.  Set aside for 15 minutes (or refrigerate overnight).

While the tempeh is marinating, prepare the curried pumpkin:  Heat the oil in a large, heavy saucepan.  Cook the onion and green pepper over medium heat, stirring frequently, until softened, 4 to 5 minutes.  Stir in the tomatoes with their liquid, 1/2 cup tomato juice (or water), 3 Tbsp. of the reserved marinade, and the smaller amounts of curry, cinnamon, cloves, and salt.  Stir in the pumpkin.  Cover and simmer, stirring occasionally, until the pumpkin is tender, 20 to 25 minutes.  During this time, adjust the seasoning by adding more marinade and spices if you wish.  Add more tomato juice or water if the sauce becomes too thick.

While the pumpkin is cooking, preheat the oven to 425F.  Brush a large nonstick baking sheet or roasting pan with oil (if nonstick, line with oiled foil).  Spread the marinated tempeh in the pan in one layer.  (It's okay if some of the unabsorbed marinade ends up in the pan.)  Bake until the color deepens and the top of each piece feels fairly dry and is no longer sticky to the touch, 10 to 12 minutes.  (Do not cook the tempeh longer than 12 minutes, as it will dry out.)

To serve, spoon the curried pumpkin onto dinner plates and set the jerk-spiced tempeh on top.

(I used butternut squash for this recipe.  The spice of this is incredible!  The marinade for the tempeh is amazing!  I actually added all of the remaining marinade to the pumpkin mixture.  The recipe is written out so well - it sounds involved but is incrediby easy to follow.)

Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

(recipe from Martha Stewart Living)

2 Tbsp. white balsamic vinegar (I used regular balsamic)
1 tsp. whole-grain mustard
2 tsp. minced shallot
Coarse salt and freshly ground pepper
3 Tbsp. olive oil
4 oz. butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 oz. dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz. baby arugula (6 cups)

Combine vinegar, mustard, shallot, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly.

Using a mandoline or a vegetable peeler, shave squash and carrots into a large bowl.  Add dates, sunflower seeds, arugula, and vinaigrette.  Toss thoroughly to coat, and season with salt and pepper.  Serve immediately.

(Unusual and tasty.  I mixed the dressing in a small jar, kept the arugula seperate, and mixed half the dressing with the remaining ingredients.  This allowed me to mix the arugula in a portion at a time, adding more dressing and additional vinegar and oil to taste, thus extending the life of the salad.  The thin, raw butternut shavings were unique and surprisingly good!)

Winter Squash Soup with Curry and Coconut Milk

(recipe from Orangette)

2 to 3 Tbsp. olive oil
1 medium or large yellow onion, chopped
3 or 4 large garlic cloves, minced
1 Tbsp. curry powder
1 winter squash (about 2 lbs.), peeled and cut into 1-inch cubes
1 (14 oz.) can unsweetened coconut milk
2 cups vegetable broth
1 Tbsp. maple syrup
1 Tbsp. Asian fish sauce (I left this out, replaced it with 1 Tbsp. tamari)
1 tsp. Sriracha or other Asian chile sauce
Juicy wedges of lime, for serving

Warm the oil in a Dutch oven (or other approximately 5-quart pot) over medium heat.  Add the onions, and cook, stirring, until they begin to soften, about 5 minutes.  Add the garlic, and cook for another 1 to 2 minutes.  Stir in the curry powder, and cook for 1 minute more.  Add the squash, coconut milk, broth, maple syrup, fish sauce, and Sriracha, and stir well.  Raise the heat to bring to a boil; then reduce the heat and simmer, covered, until the squash is soft, about 30 to 40 minutes.

Using an immersion blender (or a regular blender), puree the soup until smooth and velvety.  Taste for salt and sweetness, and adjust if necessary.  Ladle the soup into big bowls, add a generous squeeze of lime to each, and serve hot.

(A creamy, delicate soup with nice flavor.  I used butternut squash, but Molly suggests kabocha as having a nicer flavor.  After looking at the fish sauce in the store, and seeing that the ingredients were just anchovies, salt, and sugar, I opted against it and just used some soy sauce.  I think the other ingredients give it plenty of zip and depth of flavor.  The lime is a nice touch at the end.)

Butternut Squash Soup with Miso and Coconut

(recipe from Food52.com)

Olive oil
4 1/2 cups water
4 Tbsp. plus 1 tsp. white miso
1 large yellow onion, diced
1-inch knob of ginger, peeled and grated
2 1/2 tsp. cumin
1/2 tsp. cayenne pepper, or slightly more to taste
One 3-lb. butternut squash, peeled and cut into 1/2-inch cubes
1/2 cup full-fat coconut milk
1 tsp. salt, plus more to taste

First, make your miso stock.  Put 4 cups of water into a saucepan and heat to a simmer.  Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan.  Bring to a simmer, but don't let it boil.

Pour a few Tbsp. of olive oil into the bottom of a large, heavy pot.  When it's hot, add the onion and sweat it until it's translucent.  Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute.  Deglaze with a ladle-full of your miso stock.

Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock.  Simmer until the squash is completely tender, about 20 minutes.

Turn off the heat, and puree the soup in a food processor or blender, being careful of the hot liquid.  At this point, you can strain for a super-smooth soup, or you can leave it how it is - up to you!

Return the pureed soup back to the pot, and stir in the coconut milk.  Taste, adjust for seasoning and spice.  Serve warm.

(I found it easiest to heat all of the water, then take out a half cup and dissolve the miso in the warm water.  This soup is spicy with the amount of cayenne called for, so you may want to start with less and work up by taste.  A spicy, creamy, flavorful soup!  I had some of the chutney left over from the previously-posted cod recipe, and found it was a delicious addition when stirred into this soup.)

Butternut Squash and Coconut Soup with Shrimp

(recipe from Whole Foods Market)

2 tsp. oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 tsp. finely chopped fresh ginger
1 tsp. red curry paste, more to taste
2 tsp. light brown sugar
1/2 tsp. salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups vegetable broth
1 (14 oz.) can coconut milk
1 lb. medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
lime wedges

Heat oil in a large soup pot over medium-high heat.  Add onion, garlic, and ginger.  Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes.  Stir in curry paste, sugar, and salt and cook one minute longer.  Stir in squash, broth and coconut milk, and bring to a boil.  Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes.  Stir in cilantro, sprinkle with coconut, and serve with lime wedges on the side.

(So delicious!  I added a berbere spice mix instead of the curry paste.  Also, used much more cilantro, added the juice of 1/2 a lime directly to the soup, and omitted the shredded coconut.  If I had it to do again, I'd probably chop the squash, onion, and shrimp into smaller, consistent pieces, like a chowder.  I also added chopped spinach to some reheated bowls, and it was lovely.)

Butternut Squash with Shallots and Sage

(recipe from Gourmet: Italian Kitchen magazine)

2 Tbsp. olive oil
3 shallots, halved lengthwise and thinly sliced (3/4 cup)
1 (1 3/4 lb.) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup broth or water
1 Tbsp. packed brown sugar
1/2 tsp. finely chopped sage
1 tsp. balsamic vinegar

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.

Add broth, brown sugar, sage, and 1/2 tsp. salt, stirring until sugar is dissolved.  Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes.  Remove from heat and stir in vinegar, and salt and pepper to taste.

(I overcooked my squash, so it became more of a mash.  Ah, well.  Very yummy, with strong shallot flavor, hint of sweetness, herby sage, and the balsamic pulling it all together.  Flavorful!)

Tunisian Bean and Chickpea Stew

(recipe from fatfreevegan.com)

1 15-ounce can navy beans, drained
1 15-ounce can chickpeas, drained
4 to 6 cups water or broth
1 large onion, chopped
4 cloves garlic, minced
4 medium tomatoes, chopped, or one 15-ounce can diced tomatoes
2 cups raw pumpkin, peeled and cut into 1/2-inch cubes (I used butternut squash)
2 to 4 tsp. harissa
1 tsp. paprika
salt and pepper to taste
parsley, for garnish (optional)

In a large pot, saute onions until they are beginning to brown.  Stir in the garlic and tomatoes, and cook for another 10 minutes (5 minutes for canned tomatoes).  Add the beans, water, harissa, and seasonings and bring to a boil.  Cover and cook over medium heat until pumpkin is very tender, about 30 minutes. Serve sprinkled with parsley.

(On a mission to use all of my small can of harissa!  This was a tasty stew.  The harissa gives it a nice little kick.  Beans, tomatoes, and squash are a nice combo for fall.  I added some kale with good result.)