Recipe of the Month

-1 small (roughly 2 lbs) butternut squash, peeled, seeded, cut roughly between 1/2 to 1-inch cubes

-1 medium red onion, peeled and quartered, then each quarter cut in half

-1 tablespoon unrefined coconut oil – coconut oil actually enhances the sweet flavor of the vegetables and is a wonderful high heat oil to cook with

-Roughly 1 teaspoon salt

1. Preheat oven to 450 degrees, and line a large rimmed baking sheet with parchment paper.

2. Prep the butternut squash: Cut the bottom and top off the squash. Peel the butternut squash using a vegetable peeler. Cut squash in half at the neck (this is where neck ends, and body of squash begins to curve out). Slice both pieces in half lengthwise Using a spoon or melon baller, scrape out seeds and any stringy bits. Slice each half into strips, and then each strip into cubes.

3. Prep the red onion: Cut off both ends of the onion. Cut the onion in half, then quarters and then cut each quarter in half.

4. Melt coconut oil in a small glass bowl either in the oven while it’s preheating, or in the microwave for 20 seconds.

5. In a medium sized bowl, toss together the squash and red onion with the melted coconut oil and roughly 1 teaspoon salt.

6. Lift the vegetables out of the bowl and place them onto the parchment lined baking sheet. Tip: Do not toss the vegetables and oil on the parchment paper as the paper will get wet and soggy. It’s also better to lift the vegetables out of the bowl rather than pouring them as it ensures any excess oil is left behind. Space the vegetables on the baking sheet, don’t crowd them, (they’ll get mushy if you do). Because the perimeter (edges) of the pan is the hottest, place any of the larger pieces (like the red onion) around the the edges to help them cook evenly.

7. Roast in pre-heated oven until the vegetables are caramelized, browned and tender when pierced with a fork, about 18-25 min. Make sure to toss the vegetables at the halfway mark.

(Source: Marin Mama Cooks)

- 1 whole butternut squash, 2.25 to 2.75 lbs

- 1 whole head/bulb of garlic

- extra-virgin olive oil

- 1 quart of stock of choice, such as vegetable or chicken

- salt

- 3 tablespoons of heavy cream

- Fresh cracked pepper to taste

- Bread for serving

Directions
1. Preheat the oven to 350ºF. Line a sheet pan with parchment paper.

2. Halve the butternut squash: slice off the bottom of the bulbous end, stand the squash upright, then carefully cut straight down through the center. Use a spoon to scoop out the seeds and discard. Rub the halved sides with a drizzle of olive oil then place them halved side down on the prepared sheet pan. Cut the head of garlic in half through the equator. Rub a small amount of olive oil on the sheet pan and place the garlic, cut side down, in the olive oil. Transfer to the oven.

3. After 40 minutes, check on the garlic. If it is knife-tender and caramelized at the surface, remove it, otherwise, let it continue roasting with the squash until done. Cook the squash for roughly 1 hour or until knife tender at the solid end. 

4. Let the squash and garlic cool for 20 minutes or until cool to the touch. Scoop the squash flesh into a pot. Squeeze the roasted cloves of garlic into the pot as well. Add the quart of stock. Bring to a simmer.

5. Use an immersion blender to purée the mixture — alternatively, transfer the mixture to a blender or food processor and purée until smooth. If you transferred the mixture to puree it, return it to the pot and bring it to a simmer. Taste. Adjust to taste with salt and pepper to taste.

6. Add the heavy cream and whisk to incorporate. Depending on the size of the squash, you may need to add more stock to thin it to the right consistency. 

7. Ladle into bowls and serve with bread on the side. 

(Source: Alexandra Cooks)