Butterkin and Butternut Curry

Pumpkin curry

What you Need :


  • 1 onion – small dice
  • 2 large carrots – peeled, small dice
  • 3 cloves garlic – minced
  • 1 t. ginger – minced
  • 1 T. tomato paste
  • 1 T. curry powder
  • 1/2 c. dry lentils
  • 2 1/2 c. vegetable broth
  • 1 butternut squash – peeled, medium dice
  • 1 butterkin squash – peeled, seeds scooped out and diced
  • 3 Fuji apples – medium dice (I left my skin on)
  • 4 c. fresh spinach leaves
  • pinch cayenne pepper
  • salt and pepper as needed
  • 2 T. olive oil

How to Make It :

In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted. 

Recipe adapted from: Vodka and Biscuits 

Butterkin Squash Mac

Macaroni and Cheese Served on a Small Plate

What you Need :


  • 3 cups whole wheat shells
  • 1 uncooked butterkin squash
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg 
  • 3/4 cup vegetable stock
  • 1 1/2  cups almond milk
  • 1 tablespoon butter 
  • 1/2 cup bread crumbs
  • 1/4 cup freshly chopped rosemary 
  • Parmesan for the top

How to Make It :

Prepare the squash. Stab with a fork and stick in oven for 15 minutes at 300 degrees. Remove skin and cut into cubes. This is the most time consuming part. After squash is cubed, put water on to boil. While water is boiling, heat a large skillet over medium high heat. Heat oil then toss in cubed squash, salt, and pepper. Add stock and then cover for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Cook pasta in this time to al dente. Remove cover and turn heat to low. Mash all chucks out of squash for a smooth consistency. Add soy milk and breadcrumbs stirring until smooth. Add rosemary and parmesan and season additionally if desired. Fold shells in sauce, being careful not to crush the shells. Top with breadcrumbs. 
Recipe adapted from Vegan Nicole does World Blog