Roasted Onion Squash Soup
Duration: 1 hour 15 minutesRich 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
- Preheat your oven to 400°F (200°C).
- Place the halved and seeded onion squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
- 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.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
- Add the roasted onion squash flesh to the pot, along with the vegetable broth, ground cinnamon, and ground nutmeg.
- Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
- 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.
- Season the soup with salt and pepper to taste.
- 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 minutesTender 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
- Preheat your oven to 375°F (190°C).
- Place the halved and seeded onion squashes on a baking sheet, cut side up.
- Drizzle the inside of each squash half with olive oil and season with salt and pepper.
- Roast the onion squashes in the preheated oven for 30-35 minutes, or until tender.
- While the squashes are roasting, cook the quinoa. In a medium saucepan, combine the quinoa and vegetable broth or water.
- 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.
- 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.
- Once the squashes are roasted, fill each squash half with the quinoa mixture.
- Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until heated through.
- Serve the stuffed onion squashes with quinoa and cranberries hot as a satisfying vegetarian meal.
Onion Squash and Lentil Curry
Duration: 50 minutesSquash, 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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
- Add the diced onion squash to the pot, along with the curry powder. Cook for another 5 minutes, stirring occasionally.
- Pour in the coconut milk and vegetable broth, then add the rinsed red lentils.
- 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.
- Season with salt and pepper to taste.
- Serve the onion squash and lentil curry hot, garnished with chopped fresh cilantro if desired.