I'm always looking to repurpose leftovers so they feel like a whole new meal. Here's a look at how I handled an over-abundance of butternut squash: Roasted as a side to a juicy steak, then blended into a soup and served with a toasted sandwich the next day!
ROASTED BUTTERNUT SQUASH:
-1 butternut squash, peeled & diced
-Salt & pepper
1. Preheat oven to 350°F.
2. Cut your butternut squash in half, then cut halves in half. Peel using a vegetable peeler. Dice into 1" cubes.
3. Place squash on a baking sheet, then drizzle generously with olive oil. Sprinkle with salt, pepper, and garlic powder. Toss to thoroughly coat with the oil and seasoning.
4. Roast in the oven for about 45 minutes, about halfway through use a spatula to turn over the cubes so they cook evenly.
5. When squash is cooked, remove from oven and sprinkle with grated Parmesan cheese and chopped basil.
BUTTERNUT SQUASH SOUP (4-6 servings):
-4 cups leftover roasted butternut squash
-1 cup half & half
-3 cups chicken broth
-1 tbs. butter
-1/4 cup onion, chopped
-2 cloves garlic
-4 tbs. maple syrup
-Salt & pepper
1. In a food processor, combine leftover butternut squash and half & half. Blend until mixture is smooth.
2. Heat butter in a soup pot and sauté onion until it's translucent. Add minced garlic.
3. Add squash mixture, maple syrup, and chicken broth. Salt, pepper, and sprinkle cayenne to your taste preference.
4. Cook until soup thickens up, about 15-20 minutes.