Memories of Grandma’s Butternut Squash

Grandma’s cooking always bring back found memories. When I think about her cooking, something magical comes to mind, as if her food was like a dream dish that not even the world’s best chef could beat. Nothing could be better than her roasted butternut squash.

My grandmother had a cute little garden in her backyard with big ole fig tree. In the summer, something new was always sprouting up: strawberries, tomatoes, green beans. One of her favorite things to grow was butternut squash. She would pull up these big pale orange gourds and set them on the kitchen counter. Then just as quickly as she set them down, Grandma quickly turn them into something delicious. She would often cut the squash in half, top with butter, brown sugar and cinnamon. Then she would roast then slice them. Momma Macaroon raves on about Grandma’s butternut squash to this day.

Oddly enough, it wasn’t until this past Sunday that I had ever cooked with butternut squash. For some reason, the day before, I decided to make some, after seeing a bunch at Trader Joe’s. I immediately thought about my grandmother and her simple recipe for roasted butternut squash that Momma Macaroon shared with Artie and me. I took it a step further and decided to make a soup, which was perfect on a chilly day like we had this past Sunday.
To accommodate our vegan lifestyle and weight loss plan, I made diverted a little bit from Grandma’s squash by eliminating the brown sugar and replacing it with stevia and sage. So, it wasn’t quite like hers, but definitely inspired. It was pretty good, if I do say so myself. I should make some for Momma Macaroon later this week. I hope Grandma would be proud.

– Grandma’s Little Macaroon

Grandma-Inspired Roasted Butternut Squash Soup
Source: Memories of Grandma Macaroon
Serves: 4-6
  • 1 medium butternut squash
  • 1/4 tsp. cinnamon
  • 1/4 tsp. sage
  • 1 pkt. stevia or sugar substitute (ex. Truvia)
  • 1/4 tsp. black pepper
  • 1 garlic clove, minced
  • 1 medium sweet onion, chopped 
  • 1 red bell pepper, chopped
  • 4 c. vegetable broth (no salt added, preferred)
  • 1/4 tsp. cumin
  • 1/4 tsp. allspice
  • Salt or salt substitute to taste (optional)
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Slice butternut squash in half lengthwise. Place on baking sheet and Sprinkle halves with cinnamon, sage, stevia and black pepper. Cover with foil and place in oven. Bake for 45 minutes
  2. When done, remove squash from oven and uncover. Cut squash halves into chunks. Set aside
  3. In a large saucepan, saute garlic until lightly browned. Add onions and peppers and saute until onions become translucent 
  4. Add squash chunks and vegetable broth. Stir in cumin and allspice. Bring to a full boil.
  5. Cover saucepan with lid. Lower heat and simmer for 45-minutes to an hour, stirring occasionally
  6. Run soup through blender until mixture is smooth and creamy in texture

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