Catering: It's Butternut Squash Time!

Join AARP Houston for our final Brunch, Lunch, and Munch cooking demo of the year. We’re celebrating squash season with a menu full of flavorful dishes: Zucchini Spirals Pasta, Butternut Squash Soup, Chipotle Butternut Squash with Pepitas, and a refreshing Strawberry and Field Green Salad.

Zucchini Spirals Pasta

Ingredients

4 medium zucchini (about 2 pounds)

3 tablespoons extra virgin olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta

2 medium tomatoes, chopped, see note (about 12 ounces)

1/2 cup shredded parmesan cheese, plus more for serving

1 cup basil leaves, torn into pieces

1 teaspoon cornstarch

2 teaspoons cold water

Salt, to taste

Chipotle Butternut Squash with Pepitas

Ingredients

1 tablespoon oil

1 small onion (sliced)

1 clove garlic (chopped)

1/2 teaspoon cumin

1 chipotle in adobo (chopped)

2 teaspoons adobo sauce

2 tablespoons sauce (substitute ketchup for less spice)

3 cups butternut squash cubes

1/s cup prepared bacon bits

½ cup pepitas

pepitas

Butternut Squash Soup

Ingredients

1 tablespoon olive oil

1 large onion, chopped

3 garlic cloves, minced

48 ounces butternut squash (frozen or fresh already cubed)

2 cups vegetable broth

2 cups chicken broth

¾ teaspoon salt

¼ teaspoon pepper

½ cup heavy whipping cream

Strawberries and Fields Greens Salad

Ingredients

12 large strawberries, sliced

6 cups mixed field greens

1 medium shallot, thinly sliced

¼ cup citrus flavored rice vinegar

½ cup avocado oil

Sea salt to taste’

Black pepper to taste