Recipe Page: Onion Squash

Roasted Onion Squash Soup

Duration: 1 hour 15 minutes

Rich and deeply delicious.

Utensils

  • Baking sheet
  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 onion squash, halved and seeded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • Olive oil, for drizzling
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved and seeded onion squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
  3. Roast the onion squash in the preheated oven for 40-45 minutes, or until tender and caramelized. Once the squash is roasted, scoop out the flesh and set aside.
  4. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  5. Add the roasted onion squash flesh to the pot, along with the vegetable broth, ground cinnamon, and ground nutmeg.
  6. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
  8. Season the soup with salt and pepper to taste.
  9. Ladle the roasted onion squash soup into bowls and garnish with chopped fresh parsley or chives if desired. Serve hot.

Stuffed Onion Squash with Quinoa and Cranberries

Duration: 1 hour 5 minutes

Tender squash stuffed with sweet cranberries and delicious quinoa.

Utensils

  • Baking sheet
  • Medium saucepan
  • Large bowl

Ingredients

  • 2 onion squashes, halved and seeded
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved and seeded onion squashes on a baking sheet, cut side up.
  3. Drizzle the inside of each squash half with olive oil and season with salt and pepper.
  4. Roast the onion squashes in the preheated oven for 30-35 minutes, or until tender.
  5. While the squashes are roasting, cook the quinoa. In a medium saucepan, combine the quinoa and vegetable broth or water.
  6. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  7. In a large bowl, mix together the cooked quinoa, dried cranberries, chopped nuts, chopped fresh parsley, and a drizzle of olive oil. Season with salt and pepper to taste.
  8. Once the squashes are roasted, fill each squash half with the quinoa mixture.
  9. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until heated through.
  10. Serve the stuffed onion squashes with quinoa and cranberries hot as a satisfying vegetarian meal.

Onion Squash and Lentil Curry

Duration: 50 minutes

Squash, lentils and a wide variety of aromatics make up this delicious curry.

Utensils

  • Large pot

Ingredients

  • 1 onion squash, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup dried red lentils, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Add the diced onion squash to the pot, along with the curry powder. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the coconut milk and vegetable broth, then add the rinsed red lentils.
  4. Bring the curry to a boil, then reduce the heat and simmer for 20-25 minutes, or until the onion squash is tender and the lentils are cooked.
  5. Season with salt and pepper to taste.
  6. Serve the onion squash and lentil curry hot, garnished with chopped fresh cilantro if desired.