Butternut Squash Recipes

Butternut squash, with its sweet, nutty flavor and versatile texture, is a star ingredient in many kitchens. This vibrant, orange-hued squash is not only delicious but also packed with nutrients, making it a perfect addition to a variety of dishes. From soups to salads and everything in between, let’s dive into some delectable butternut squash recipes that are sure to elevate your culinary game.

1. Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
3. In a large pot, sauté the onion and garlic until translucent.
4. Add the roasted squash and vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk.
6. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

2. Butternut Squash Risotto

Ingredients:

• 1 cup Arborio rice
• 1 small butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh sage for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until translucent.
2. Add the diced butternut squash and cook for 5-7 minutes, until it begins to soften.
3. Stir in the Arborio rice, allowing it to absorb the flavors for about 2 minutes.
4. Pour in the white wine and stir until it’s mostly absorbed.
5. Begin adding the vegetable broth, one ladle at a time, stirring continuously. Wait until the broth is almost fully absorbed before adding the next ladle.
6. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the butter and Parmesan cheese, seasoning with salt and pepper.
8. Garnish with fresh sage before serving.

3. Butternut Squash and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 cup baby spinach
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, until tender.
3. Meanwhile, cook the quinoa by bringing 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce to a simmer, and cook for 15 minutes or until the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, roasted butternut squash, baby spinach, dried cranberries, and chopped pecans.
5. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.

4. Stuffed Butternut Squash

Ingredients:

• 2 small butternut squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped onion
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the butternut squash halves on a baking sheet, brush with olive oil, and season with salt and pepper. Bake for 40-45 minutes, until tender.
3. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, onion, cumin, chili powder, salt, and pepper.
4. Once the butternut squash halves are tender, remove them from the oven and stuff with the quinoa mixture.
5. Return to the oven and bake for an additional 10-15 minutes.
6. Garnish with fresh cilantro before serving.

5. Butternut Squash Pasta

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 lb pasta of your choice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, until tender.
3. Cook the pasta according to package instructions. Drain and set aside.
4. In a large pan, heat olive oil over medium heat. Add the minced garlic and cook until fragrant.
5. Add the roasted butternut squash to the pan and mash slightly to create a sauce-like consistency.
6. Toss in the cooked pasta, ensuring it’s well coated with the butternut squash mixture.
7. Stir in the grated Parmesan cheese and fresh basil.
8. Season with salt and pepper before serving.

These butternut squash recipes showcase the incredible versatility and flavor of this autumn favorite. Whether you’re in the mood for a hearty soup, a comforting risotto, a nutritious salad, a stuffed entrée, or a delightful pasta dish, butternut squash is sure to satisfy your culinary cravings. Enjoy experimenting with these recipes and let the rich, sweet flavors of butternut squash enhance your meals all season long.