Tag Archives: butternut squash


I can’t seem to keep squash out of my kitchen! This time the root veggies (butternut and parsnips) were donated by dear friends David and Rebecca from their CSA at Bellair farms outside Charlottesville. For this recipe, I wanted to avoid the sweet, apple-infused butternut squash flavors typical of the impending fall season. Hot peppers and tangy yogurt cut the sweetness of the squash, while grated zucchini adds visual and textural interest. Overall a palette pleasing soup party in the mouth!

{ Bon Appétiting, Katie }

Serves 4-6

1 medium sized butternut squash (peeled and diced into 1/2” cubes)

2 parsnips, small dice (turnips or rutabaga would be nice too)

1 small onion, diced

1 jalapeño, seeded + diced

2 cloves garlic, minced

1 inch knob of fresh ginger, grated

1 TBS turmeric

2 tsp dry mustard

salt + course black pepper

4-6 cups water

1 cup zucchini, grated and squeezed of moisture

1/2 lemon juiced

greek yogurt + toasted squash seeds

1. In a large pot on medium-low heat, sauté jalapeño, onion, garlic, and ginger in 2 TBS olive oil. Add turmeric and mustard and continue to stir.

2. Add butternut squash parsnips and 4 cups water and bring the pot to a boil. Cook 15-30 minutes until squash is softened.

3. With a blending stick or food processor blend until smooth.

4. Add zucchini and lemon juice and cook five minutes longer. Adjust water and seasonings if you’d like a thinner soup (I used 5 cups).

5. Serve with a dollop of yogurt and toasted seeds.



My first butternut squash of the fall season (a monstrous one scored from mom’s friend’s garden) yielded a ridiculous amount of squashy flesh and so “hungryboy boyfriend” and I ate butternut dishes all week. Unemployment allowed me the luxury of making this “sunday brunch” on a lazy tuesday. Topped with a maple apple compote and tangy greek yogurt, it held us over till dinner (except when hungryboy wanted Chipotle for lunch, sigh). Note the glorious lone fig from my fig tree, all the rest were snagged by the squirrels before I could eat them.

{ Bon Appétiting, Katie }

Serves 2-3

1/2 cup ground oats

1/2 cup whole wheat flour

1/2 tsp cinnamon

pinch of salt

1 TBS baking powder

1/2 cup butternut squash

1 egg

1/2 cup almond milk ( or soy, cow, etc)

2 TBS maple syrup or agave syrup

2 TBS oil (sunflower, coconut, etc)

1/2 apple, grated


1 apple, cored and thinly sliced

2 TBS maple syrup or honey

1 tsp cinnamon

fresh grated ginger (optional)

1. Begin first with the compote to allow time for apples to soften. In a small saute pan combine ingredients for the compote and cook over low-medium heat until apples are soft (add a little water or lemon juice if sauce is too thick).

2. Combine pancake ingredients in a bowl and cook 1/4 cup portions of the batter in a well oiled cast-iron skillet, cooking a few minutes on each side. 

3. Serve pancakes with a dollop of greek yogurt and generous helping of compote.

{For the squash, I roasted it, cut in half lengthwise on 400 F in a baking dish, removing the seeds and lightly oiling, until tender}

*adapted from whatshouldieatforbreakfast