Roasted, stuffed butternut turns into hearty soup – The Boston Globe

28sunday - Roasted butternut squash with green chile stuffing (Karoline Boehm Goodnick for The Boston Globe)

Karoline Boehm Goodnick for The Boston Globe

Roasted butternut squash with green chile stuffing.

Skip the meat but not the flavor with this hearty, stuffed roast squash. Butternut halves with the skin intact take some time to soften in the oven, so get them in before starting on the remaining prep. Meanwhile, mix a skillet of sauteed bell peppers and onions with quinoa, green chiles, and Monterey Jack. Once the squash are almost fully cooked, fill them with the stuffing and return them to the oven.

For another day, combine some of the squash and vegetables with chicken stock and puree them into a smooth soup. Toast pepitas (pumpkin seeds) and saute some shiitake mushrooms. Ladle the soup into bowls and top them with the crunchy, salty, earthy garnishes and a drizzle of yogurt. These two healthy, hearty recipes might end up on your permanent winter repertoire.


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(For stuffed squash, squash soup)

¾ cup shredded Monterey Jack cheese

¼ cup plain yogurt

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3 whole butternut squash (about 4 pounds)

10 shiitake mushrooms

1 large onion

1 each red and green bell pepper

½ bunch scallions

2 cloves garlic

½ bunch fresh parsley

Salt and pepper

5 tablespoons olive oil

4 cups chicken stock

Pinch of paprika

cup pepitas (pumpkin seeds)

cup red or white quinoa

2 cans (4 ounces each) diced green chiles

Karoline Boehm Goodnick can be reached at kboehm
[email protected]