Butternut Squash Pesto Crostini
Makes about 16 pieces | Prep Time: 30 min | Total Time: 40 min
Ingredients
- 4 cups Liv Organic Butternut Squash sliced 1/2” thick
- 1/2 tsp. crushed red pepper
- 1/3 cup plus 1 1/2 Tbs. olive oil
- salt and ground black pepper
- 1 1/2 cups basil leaves
- 1 cup baby spinach
- 1 large clove garlic, chopped
- 2 Tbsp. grated Parmesan Cheese
- 2 tsp. lemon zest plus 2 tsp. lemon juice
- 8 slices of dark rye bread
- 4 oz of burrata cheese
- Chopped, toasted pecans
Directions
- Preheat oven to 400º F. Toss together Liv Organic Butternut Squash, red pepper, and 1 1/2 Tbs. olive oil.
Season with salt and black pepper. Bake on rimmed baking sheet until tender and light brown, about 25 minutes. - Combine basil, spinach, garlic and remaining olive oil in food processer or blender.
Process until blended and smooth. Stir in Parmesan, lemon zest and juice.
Season with salt and black pepper. - Cut each bread slice into 4 pieces. Bake on a baking sheet until lightly toasted, 8 to 10 minutes.
Top crostini with burrata, Liv Organic Butternut Squash, pesto and pecans.
Season with salt and black pepper.
Butternut Squash Potato Soup
Serves 4
Ingredients
- 1 medium Liv Organic butternut Squash
- 2 large Liv Organic yellow potatoes, sliced
- 1 medium Liv Organic yellow onion, chopped
- 2 Tbsp. Butter
- 3 garlic cloves
- 3 cups vegetable stock, enough to cover vegetables
- Salt & Cracked Pepper to taste
- 1/2 tsp Paprika
- 1 small bay leaf
- 1/4 cup heavy cream
- 1/2 cup mild chedder cheese
Toppings:
- Sour cream
- Diced chives
- Candied Walnuts
- Croutons
Directions
- Heat and melt butter in a medium pot over medium heat.
- Peel squash and take out the seeds and the membrane, chop it into small cubes.
- Add chopped onion to the pot and saute until transparent.
- Add potatoes, minced garlic, and butternut squash.
- Add paprika, bay leaf, salt, pepper and saute for 10 minutes, stirring occasionally.
- Add just enough stock to cover the vegetables. Cook until vegetables are fully cooked and tender, about 20 minutes.
- Take out the bay leaf and discard.
- Slowly transfer content of the pot into a food processor, blend well and return to the pot.
- Add the heavy cream and cheese and stir until cheese is melted.
- Serve with a dollop of sour cream, chives, walnuts and croutons.
Butternut Squash Salad
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Servings: 6
Ingredients
- 1 1/2 lb. LIV Organic Butternut Squash
- 6 oz. toasted pecans
- Olive Oil
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1/8 tsp. dried sage
- 2 large Honeycrisp apples, sliced
- 1 oz. blue cheese, crumbled
- 6 oz. fresh spinach
For Orange Vinaigrette:
- 1/2 cup freshly squeezed LIV Organic Orange juice
- 1/2 teaspoon orange zest
- 1 Tbsp. white wine vinegar
- 1/4 tsp. salt
- Pinch ground black pepper
- 1 tsp. honey
- 1/3 cup Extra virgin olive oil
Directions
- Preheat oven to 375ºF.
- In a small mixing bowl, add orange juice, orange zest, vinegar, salt, pepper, and honey.
While whisking, drizzle in the olive oil. Set aside. - Cut the butternut squash into 1/4-in. thick slices. Cut the slices in half and remove seeds.
Place the slices on a baking sheet and drizzle with olive oil. - Mix salt, pepper, and dried sage together and sprinkle over the butternut squash.
Rub the mixture and coat evenly. - Roast in the oven for 25 minutes, or until tender. Set aside to cool.
- In a large mixing bowl, add the spinach and drizzle with the vinaigrette. Toss to coat.
- Serve the spinach topped with the butternut squash, pecans, apple slices, and blue cheese crumbles.
- Drizzle more vinaigrette if needed.