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Roasted Butternut Squash Soup

The great thing about a Convection oven is that it is incredibly easy to cook several different foods at one time. All it takes is a little planning. Best of all it’s so easy to quickly chop a butternut squash and add it to the oven to cook while you are cooking another dish at the same time. Since one of the benefits of convection cooking is being able to cook on multiple racks at one time with no transfer of flavor, it’s a shame to miss the opportunity to get another meal started.

This recipe serves 4

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1 medium butternut squash, peeled, seeds removed, cut into 1 - 2” chunks

1 tbsp olive oil

¼ tsp Ancho chili powder

1 tsp toasted Pistachio or Walnut oil (optional)

Soup Base

1 medium yellow onion, coarsely chopped

2 stalks celery, strings removed, cut into 2” chunks

2 medium carrots, peeled and cut into 2” chunks

3 cloves garlic, peeled and smashed

¼ tsp dried oregano

4 cups chicken or vegetable stock


Heat the oven in the Convection Bake Mode 375 degrees.

Toss the cubed butternut squash with the olive oil and chili powder or spice of your preference. The squash should be lightly coated with oil, so drizzle a little more oil over the cubed squash if needed. 

Spread the squash onto a rimmed baking pan and bake on the lower rack for 25 - 30 minutes until the flesh has softened. Meanwhile prepare the soup base.


Heat a 2 qt saucepan over moderate heat. Add 2 tbsp unsalted butter and a little olive oil.

When the butter is sizzling and beginning to brown, stir in the onion and cook over moderate heat until translucent.

Stir in the celery and carrots and cook for about 5 minutes on medium low heat taking care not to burn the onions. Add the garlic and oregano and cook for a few minutes then stir in the stock.

Bring the mixture to a gentle boil and simmer for 20 minutes. Stir in the cooked squash then puree. Taste and adjust the seasoning as needed.

A nice way to finish this soup before serving is with a drizzle of a specialty oil such as roasted pistachio or walnut oil, it just adds that little extra depth of flavor.



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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