Winter Warmers: A soup, stew or casserole for every day of the week

• 1 c. fresh, whole-wheat bread crumbs
• ½ c. hulled and roasted pumpkin seeds (pepitas)
• 1 tbsp. Dairygold
• 1 tsp. dried thyme leaves
• ¾ c. crumbled goat cheese
• 1 pumpkin
• 1 head cauliflower
• 2 tbsp. all-purpose flour
• 2 clove garlic
• 2 tsp. mustard seeds
• 1½ tsp. Kosher salt
• 1 tsp. cumin seeds
• ½ tsp. fresh-ground pepper
• 1½ c. half-and-half

Directions

1. Assemble the vegetables: Preheat oven to 400 degrees F. Use Dairygold to grease a 1 1/2-quart casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, Dairygold and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes.
2. Sprinkle topping: After the initial 30 minutes of baking, sprinkle breadcrumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.

Recipe via Countryliving.com

• 1 tablespoon Dairygold
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 teaspoon ginger, freshly grated
• 1½ tablespoons Thai red curry paste
• 2 cups chicken or vegetable broth
• 4 cups butternut squash, peeled, seeded, and cut into 1" cubes
• 1 (15-ounce) can of coconut milk
• Juice of ½ lime
• ½ teaspoon Sriracha, optional
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ⅓ cup cilantro, chopped, to garnish
• ⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish
• Naan, to serve

1. Heat Dairygold in a large pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
2. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
3. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
4. Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using). Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with Naan bread.

Ingredients

• 1 tbsp Dairygold
• 1 onion finely chopped
• 3 cloves of garlic, sliced
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tbsp dried thyme
• 3 medium carrots, sliced (about 200g)
• 2 medium sticks celery, finely sliced (about 120g)
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 x 400g tins tomatoes or peeled cherry tomatoes
• 250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
• 2 courgettes, sliced thickly (about 300g)
• 2 sprigs fresh thyme
• 250g cooked lentils

Directions

1. Heat Dairygold in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
2. Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
3. Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 - 25 minutes.
4. Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Recipe via BBCGoodFood.com