Recipes with Butternut Squash
Recipes with Butternut Squash – Butternut squash is bursting with anti-aging and anti-inflammatory nutrients. So, naturally we have lots of recipes with butternut squash. I will share a bit about the nutrition benefits, how to cut, how to bake and some of my best recipes with butternut squash.
What to Expect:
Over time, we have added to this article to really help our visitors understand the many elements of butternut squash. However, if you’re just here for the recipes with butternut squash, scroll on down!
- Butternut Squash Nutrition
- How to Cut Butternut Squash
- How to Roast
- Recipes with Butternut Squash
Butternut Squash Nutrition
As I mentioned, butternut squash is bursting with anti-aging and anti-inflammatory nutrients. This super vegetable is rich in a broad spectrum of carotenoids as well as vitamin C, fiber, omega-3’s, potassium, magnesium, B vitamins and more!
And, butternut squash nutrition aside — this sweet, rustic flavor of butternut squash pairs well with many foods.
It is especially charming with roast chicken, but it also pairs perfectly with black beans and even eggs. I actually make butternut squash and spaghetti squash as a dinner side dish pretty frequently. Many nights I either roast it or make butternut squash fries. But before you can start preparing butternut squash you need to safely cut into it. Let me tell you how to cut a butternut squash.
Butternut Squash How to Cut
For years I would pass right by the butternut squash in the supermarket simply because I was just too intimidated by its appearance. The thick hard skin seemed difficult to work with and I would just rather not mess with it.
But, then I learned that a serrated kitchen peeler easily works to get the skin off. Then, a really good, super sharp 5-inch chef’s knife can easily and safely cut into it.
So, once you use the serrated kitchen peeler to peel off the skin, then, you’re ready to cut.
Cutting a butternut squash is best done on an old kitchen towel. Place the squash on the cutting board, on top of the kitchen towel.
Then place the butternut squash on a towel and cut it in half horizontally. Then, cut each half in half vertically.
Butternut Squash How to Bake
There are several ways to bake a butternut squash, but I love just cutting it once, adding some olive oil and roasting. Follow these tips on how to roast butternut squash.
How to Roast Butternut Squash
Roasted butternut squash has to be one of the easiest dishes on earth. All you have to do is place the butternut squash on a towel (so it doesn’t slip), cut it in half horizontally then scoop out the seeds and fibers with a spoon.
Place the two squash pieces on a large baking sheet (We use non-toxic baking stones. Click here to learn more.) flesh side up. Rub a little extra virgin olive oil or extra virgin coconut oil on top of the butternut squash, season with unrefined sea salt and pepper and a little bit of brown sugar.
Roast at 400 degrees for about 35 to 40 minutes, or until flesh is fork tender.
Recipes with Butternut Squash
We love cooking with butternut squash and have several favorites recipes that will help you make the most of that squash sitting on your counter. You can always grab a bag of butternut squash from the freezer to swap out for the cutting portion.
#1: Homemade Macaroni and Cheese – Recipe with Butternut Squash
This recipe with butternut squash is a twist on an old classic – homemade macaroni and cheese. Instead of loading this dish with milk, cheese and butter, this comfort food is now bursting with nutrition. Thanks for the added benefits of butternut squash, it’s ready for your family to enjoy.
#2: Butternut Squash Soup – Recipe with Butternut Squash
Roasted Butternut Squash soup is a year-round favorite. Our recipe has a touch of red curry seasoning for a thai-inspired soup. I also used coconut milk for that reach creamy flavor without using dairy.
#3: Recipe for Butternut Squash Fries
Fries of any sort are practically a universal hit. This recipe for butternut squash fries are a tad tastier than potato fries.
To make this recipe for butternut squash fries all you have to do is peel the butternut squash with a potato peeler. Then place the butternut squash on a towel and cut it in half horizontally. Then, cut each half in half vertically.
Slice the butternut squash into thin pieces (resembling French fries). Toss the butternut squash pieces in a little bit of extra virgin olive oil or extra virgin coconut oil and season with chopped rosemary, salt and pepper. I sometimes season them with cumin or curry powder depending on what I’ll be serving them with.
Spread the butternut squash pieces out on a large oiled baking stone (or use 2 large well-oiled cast-iron skillets) and bake at 400 degrees for about 25 minutes. Set aside to cool for at least 10 minutes before eating.
INGREDIENTS:
- extra virgin olive oil or coconut oil
- chopped rosemary
- sea salt
- fresh ground black pepper
- OPTIONAL: Swap out the rosemary for cumin or curry powder
#4: Butternut Squash Muffins – Delicious Recipe with Butternut Squash
These pillowy soft and perfectly sweet Butternut Squash Muffins will give you your “Fall Fix” without having to say the words “pumpkin spice!”
Perfect for anytime of the day — serve with breakfast, on the side of soup or salad or as an evening snack with a little honey.
#5: Butternut Squash Pilaf
I also love incorporating butternut squash as part of a main entrée pilaf. The pilaf recipe below is vegan, gluten-free and dairy-free and easy too! You can use millet, quinoa or brown rice for the grain.
Although I serve this as a main entrée (often on “meat-free” Monday’s) and round out the meal with a salad and sometimes a soup, you can also just as easily add some grilled chicken or grilled fish too if you want something a little heartier. But actually, this is a rather robust dish all alone…
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Butternut Squash Pilaf
Recipes with Butternut Squash will help you prepare butternut squash, make Butternut Squash Pilaf and Butternut Squash Fries!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6
Ingredients
- 1 whole butternut squash, peeled and cubed
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 inch piece of ginger, peeled and grated
- 5 cloves garlic, crushed
- 1/2 red onion, chopped
- 3 cups brown rice or quinoa, cooked
- 2 – 15 oz cans of organic black beans, rinsed and drained
- Juice from 1 whole lime
- 1/2 cup cilantro, chopped
Instructions
- Preheat oven to 400 degrees. Place butternut squash cubes on an oiled baking sheet or well-oiled cast iron skillet. Toss with 2 teaspoons oil and season with salt and pepper to taste. Roast for 25 minutes. Remove butternut squash from oven and set aside.
- Heat the remaining tablespoon of extra virgin olive oil in a large heavy skillet over medium heat. Add the ginger and garlic and sauté 30 seconds. Add the onion and sauté 3-4 minutes, or until soft. Season with salt and pepper to taste.
- Stir in the millet, brown rice or quinoa, season with salt and pepper to taste (FYI: layering your salt gives more flavor and in the end you actually use less total salt to achieve the level of saltiness as you would if adding the salt all at once.)
- Fold in the black beans and roasted butternut squash cubes; gently toss.
- Stir in the lime juice and cilantro.
- Serve warm. Leftovers can be stored in a covered container for up to 3 days in the fridge.
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