It’s the season for squash! Even if your knowledge of pumpkins extends only as far as carving a jack-o-lantern, we’ve put together some easy recipes that will turn your favorite squash into your family’s favorite fall meal.
But these five recipes aren’t your grandmother’s butternut squash soup—they will take your squash experience someplace new with healthy, gluten-free options to cozy up any fall night.
Simplest Pumpkin Soup
- 1 x 2lb pumpkin
- 2 teaspoon parsley, chopped
- ½ cup low fat evaporated milk or low fat soy milk
- 3 cups stock made with ½ a pack of Massel Concentrated Liquid Stock or 2 Massel Ultracubes or 2 teaspoons of Massel All Purpose Bouillon & Seasoning (Chicken or Vegetable Style)
- Peel pumpkin and cut into four pieces.
- Place in soup pot and add stock. Bring to boil and simmer for 10 mins, or until flesh is soft.
- Puree. Add evaporated light milk or low fat soy milk.
- Decorate with a tablespoon of cream, evaporated light milk or low fat soy milk, chopped parsley and freshly ground black pepper.
Squash Mac and Cheese
- 1¼ cups broth using Massel Concentrated Liquid Stock OR Ultracubes, chicken or vegetable flavor
- 3 cups butternut squash, cubed
- 1 pound gluten-free pasta
- 1½ cups 2% OR fat-free milk
- 3 cloves garlic
- 2 tablespoons fat-free Greek yogurt
- 1 cup Swiss cheese, shredded
- 1 cup Parmesan cheese, grated
- ½ cup Italian seasoned OR gluten-free breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper
- In a medium saucepan over medium-high heat, add butternut squash, stock, milk and garlic. Bring to a boil, then reduce to a simmer until the squash is tender (about 20 minutes).
- Remove from heat and add to the base of a blender or immersion blender. Add in the Greek yogurt and season with ground pepper. Blend until smooth, and then add Swiss and Parmesan cheeses.
- Blend again until combined and cheese is melted.
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions.
- Meanwhile, heat butter in a medium sauté pan over medium heat. Add breadcrumbs and cook until golden brown, stirring occasionally. Remove from heat and set aside.
- When pasta is done, drain and add it directly to the cheesy squash mixture.
- Serve with the toasted breadcrumbs and chopped parsley on top.
Apple Squash Soup
- 4 Massel chicken style or vegetable flavor Ultracubes
- 2 ½ cups water
- 2 cups butternut squash
- 1 apple grated
- 1 tablespoon honey
- 1 teaspoon thyme
- Cook in a saucepan until squash is tender
- Blend with immersion blender or with standard blender until smooth.
Butternut Squash Risotto
- 4 tablespoons olive oil, divided
- 1 large leek, white and light green portions, halved, rinsed well and thinly sliced
- 1 lb peeled and seeded butternut squash, cut into a small dice
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons Massel All Purpose Bouillon and Seasoning Granules, chicken flavor
- 1½ cups Arborio rice
- ½ cup dry white wine
- 4¼ cups water
- ¼ cup + 1 tablespoon Massel Concentrated Liquid Stock, chicken flavor, divided
- 1 bunch Tuscan kale, ribs removed and leaves thinly sliced
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese or Tuscano cheese
- 3 tablespoons unsalted butter, cut into 6 pieces
- 2 tablespoons Italian flat leaf parsley to garnish
- Preheat the oven to 400°F.
- Warm 3 tablespoons olive oil in a 3 ½-quart wide Dutch oven over medium heat. Add the leeks and butternut squash, stirring occasionally until soft (about 8-10 minutes).
- Add the garlic, thyme and Massel All Purpose Bouillon and Seasoning Granules, cook for 1 minute, stirring constantly. Add the rice and cook, stirring occasionally, until lightly toasted (2-3 minutes). Add the wine and cook for 1 minute, scraping up any browned bits on the bottom of the Dutch oven with your spoon.
- In a measuring cup combine the 4¼ cups water with ¼ cup Massel Concentrated Liquid Stock; stir to combine.
- Add 3 cups of the stock to the Dutch oven; increase the heat to medium-high and bring to a simmer.
- Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and all of the liquid has absorbed (about 25-30 minutes).
- While the risotto is baking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the tablespoon of Massel Concentrated Liquid Stock, kale and pepper to the pan. Cook stirring frequently until the kale has wilted (about 3-5 minutes).
- When the risotto has finished baking, add the remaining 1¼ cups of broth to the risotto, then stir in the cooked kale, cheese and butter. Garnish with parsley and serve immediately.
Lentils with Roasted Vegetables
- 6 cups Massel Concentrated Liquid Stock, vegetable flavor
- 1 yellow onion, chopped
1 cup mushrooms, cleaned and sliced thinly
1 cup butternut squash, chopped
3 cups green lentils, rinsed
1 tablespoon extra virgin olive oil
2 teaspoons dill, finely chopped
Freshly ground black pepper
Yogurt OR vegan yogurt (optional topping)
Fresh mint leaves (optional topping)
- Toss seasonal vegetables in olive oil and 2 tablespoons Massel Concentrated Liquid Stock. Make sure that vegetables are cut uniformly in size to ensure they cook evenly. Place on baking sheet in a single layer.
- In a preheated oven of 400°F, roast vegetables until they are tender and slightly browned on the outside (25-35 minutes).
- While your vegetables are roasting, cook your lentils. (Note: One cup of lentils with 2 cups of Massel stock is the ideal ratio for boiling; adjust for desired amount.) When the lentils are tender and not chewy, take them off the heat and drain if there is any remaining liquid.
- When vegetables and lentils are cooked, combine in a large bowl and toss with olive oil, dill and pepper.
- Serve warm or at room temperature with yogurt and mint, if desired. Enjoy!
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