I just can't get enough butternut squash!

My friend Amiee recently posted a recipe on her blog for Butternut Squash Fries, which I decided I just had to try! Delicious! Even though the butternut squash peak season is on its way out, here is the recipe along with one of my favorites for butternut squash and apple soup. Yum!

Bake-tastic Butternut Squash Fries! aka Squash Snacks
1 butternut squash
kosher salt
Pam or olive oil (optional)

Yields enough fries for 2 people to snack on.

Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling these large items, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and sans seeds, slice it in half. Then cut it up into french fry shapes. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too) and spray with a bit of Pam or lightly brush with a tasty olive oil. Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water (I usually prefer to use vegetable broth)
2 cups good apple cider or juice

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. If you don't have either, just use a potato masher and do your best to mash the apples and squash to a smooth, but still chunky consistency.

Pour the soup back into the pot. Add the apple cider or juice and enough water (or vegetable broth) to bring the soup to the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.