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Squash

Butternut Squash Soup

Organivores Butternut Squash Soup Recipe

Ingredients:

1 butternut squash

2 celery sticks, chopped

1 bell pepper, chopped

1 onion, chopped

2 cups water 

2 tbsp olive oil

Salt and pepper, to taste

Preparation:

Preheat the oven to 350F.

Wash the squash. Cut in half and remove the seeds using a spoon. Place the squash, cut-side down, on parchment paper. Roast for 1 hour or until you can easily insert a fork into the flesh of the squash. Remove from the oven and allow to cool.

Warm up the olive oil in a pot over medium-high heat. Add onion, pepper, celery and saute until the onions are tender, about 10 minutes. Then add the squash and cook for another 5 minutes.

Add the water and bring to a boil. Once boiling, reduce heat and simmer for 10-15 minutes. Season to taste. Blend it until completely smooth then strain.

Yield: 4 servings.

Stuffed Acorn Squash

Organivores Stuffed Acorn Squash Recipe

Ingredients:

2 acorn squash

1 cup rice, cooked

1 shallot

1/2 cup carrots, peeled and diced

1/2 cup cauliflower florets

1/2 cup mushrooms, sliced

1 cup kale, chopped

1 garlic clove, finely chopped

1/2 cup grated cheddar cheese, optional

1 tsp thyme

1 tsp nutmeg

1 tsp cinnamon

Olive oil

Salt, pepper and cayenne to taste

Preparation:

Preheat oven to 375 degrees F. Wash the squash and slice off the top and bottom so that it can sit on a dish. Slice in half and scoop out the inside. Drizzle with olive oil and bake for 45 minutes or until soften.

Warm up a tbsp of olive oil in a large pan over medium heat. Add the veggies and the spices and let cook for a few minutes. The vegetables should be slightly tender. Add the rice and stir until combined. 

 

Fill up the squash with the mixture. If you want you can add the cheese on top and put back in the oven for a few minutes, otherwise it’s ready!

Yield: 2-4 servings.

 

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