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Soup, Stir Fry, & Roasted Squash Recipe

Squash and Dark Green Stir Fry


  - 2 tablespoons butter (substitute: margarine, olive oil)

  - 1 tablespoon olive oil 

  - 1/2 squash (any), peeled, seeded and diced (the smaller the quicker they cook) 

  - 1/2 teaspoon kosher salt 

  - 1/4 teaspoon chile powder (more to taste) 

  - Freshly ground black pepper

- 1 bunch dark greens, leaves torn, stalks discarded 


  • Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

  • In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the greens. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.


Roasted Butternut Squash Halves with Thyme Honey Butter


- 1 medium butternut squash halved lengthwise and seeded

- 2 Tbsp softened butter (substitute: salted oil, or margarine) 

- 1 Tbsp honey (optional) (Substitute: maple syrup, brown sugar, or agave)

- 1 Tbsp fresh thyme leaves (optional) (Conversion: 1 Tbsp of fresh = - 1 tsp of dry)

- 1/4 tsp sea salt

- 1/4 tsp black pepper


  • Preheat oven to 400° F. Line a baking sheet with parchment paper (optional for easy clean up).

  • Combine the butter, honey, thyme, salt, and pepper in a small bowl to form a spread. Spread the butter mixture evenly over the exposed flesh of the squash. I like to use my hands for this, but you can use a spatula if you prefer.

  • Place squash flesh side up on a baking sheet and roast for 45-60 minutes, or until flesh is soft enough to remove from the skin with a fork.

  • Serve warm as is or scrape the squash from the skin and mash. Season with additional salt and pepper to taste or more honey butter and thyme if you'd like.

  • Note: Microwave instructions: You can do this same thing in the microwave. Follow all directions as above but put the squash in a glass container (e.g. Pyrex) with a lid on tight (or covered), with a loose corner or holes for the steam to get out. Put a little water at the bottom (~½ cup), and either put it on the potato setting on your microwave or 7-11 minutes (7 minutes per 7-8 oz ~ 1 cup).


Curried Squash Soup

Total Time: 30 minutes

Servings: 4

Freezer Friendly: 1 month

Does keep for: 3-4 Days



  • 1 Tbsp coconut or avocado oil

  • 2 medium shallots (thinly diced) (½ medium onion)

  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)

  • 6 cups peeled & chopped squash (1 small butternut squash yields ~ 6 cups) (don’t peal black futsu’s)

  • 1 pinch each sea salt + black pepper (plus more to taste)

  • 1 1/2 Tbsp curry powder

  • 1/4 tsp ground cinnamon

  • 1 14-ounce can light coconut milk

  • 2 cups vegetable broth (DIY or store-bought)

  • 2-3 Tbsp maple syrup (or sub coconut sugar, agave, honey, etc.)

  • 1-2 tsp chili garlic paste (optional)

Garnish optional

  • Toasted pumpkin seeds

  • Chili garlic paste

  • Full-fat coconut milk


  • Heat a large pot over medium heat.

  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

  • Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).

  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

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