Butternut, Beet, and Goat Cheese Salad

Credit to Andrew for this delicious recipe :)

Ingredients

1 small butternut squash, peeled and cubed into 1/2" pieces
2/3 c chopped goat cheese (feta is also okay)
1/2 c chopped walnuts
1/2 c dried cranberries
2 beets, chopped
3-4 c salad greens (such as rocket, watercress, spinach)
4 T balsamic vinegar
3 T olive oil
ground cinnamon and nutmeg
salt and pepper to taste

Instructions

1) Preheat the oven to 220C.  Toss the squash with 1 T olive oil, then arrange on a foil-covered baking tray.  Sprinkle with cinnamon, nutmeg, and salt.  Roast for 30 minutes, stirring occasionally, until the squash is soft and caramelized.  After roasting allow to cool for 10 minutes.
2) Make a vinaigrette by combining the remaining 2 T olive oil with the balsamic vinegar, and seasoning with salt and pepper.
3) Toss the vegetables, cheese, nuts, and salad greens, and serve with vinaigrette.

Thai Pumpkin Coconut Soup

Adapted from a 101 Cookbooks recipe, this soup is seriously delicious with just the right amount of spice.

Ingredients

1/2 onion, finely chopped
1 T butter
1 large butternut squash, chopped into cubes
14 oz can coconut milk
14oz (1 can) veggie broth
1-2 t red curry paste
1 t salt
juice of 1 small lime

Instructions

1) Saute onion in 1 T butter over medium heat, for about 7 minutes, until well done and slightly browned.
2) Add butternut squash, coconut milk, chicken broth, and thai paste.
3) Bring soup to a simmer, and cook for about 15 minutes, until the squash is tender.
4) Remove from heat and blend (I use a hand blender) until smooth.
5) Add lime juice, season with salt (to taste), and add extra water if the soup is too thick.