Introduction
Butternut squash is a versatile vegetable that can be used in a variety of dishes. It has a sweet and nutty flavor and is packed with nutrients, making it a great addition to any meal. Whether you’re roasting it for a side dish or using it to make a soup, there are many ways to use butternut squash in your cooking. In this article, we’ll explore 7 different recipes that will help you master the art of cooking butternut squash.
Recipe: The classic roasted Butternut Squash
To roast butternut squash, you’ll need the following ingredients:
- 1 butternut squash
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
To prepare the squash, preheat your oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Peel the squash with a vegetable peeler and then cut it into 1-inch pieces. Toss the squash with olive oil, salt, and pepper. Arrange the squash on a baking sheet and roast for 25-30 minutes, or until it’s tender and lightly browned.
When serving, you can add a sprinkle of cinnamon or brown sugar for a sweeter flavor, or add some chopped herbs for a more savory taste.
Soup for the soul: how to make butternut squash soup
To make butternut squash soup, you’ll need the following ingredients:
- 1 butternut squash
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 tsp nutmeg
- Salt and pepper to taste
To prepare the soup, peel and chop the butternut squash, and set it aside. In a large pot, heat the olive oil over medium heat and add the chopped onion and minced garlic. Cook until softened, approximately 5 minutes. Add the chopped butternut squash and broth to the pot, and bring to a boil. Reduce the heat and let it simmer for approximately 25 minutes, or until the squash is soft. Use an immersion blender or transfer the soup to a blender and puree until smooth. Season with nutmeg, salt, and pepper to taste.
This soup can be served with a dollop of sour cream or croutons, or garnished with fresh herbs like thyme or parsley.
Make it sweet: butternut squash and maple syrup mash
To make butternut squash and maple syrup mash, you’ll need the following ingredients:
- 1 butternut squash
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
To prepare the mash, peel and chop the butternut squash. In a large pot, bring 6 cups of water to a boil and add the chopped squash. Cook until the squash is tender, approximately 20 minutes. Drain the squash and return it to the pot. Add the butter, maple syrup, cinnamon, salt, and pepper, and mash with a potato masher or immersion blender until smooth.
This dish can be served as a sweet side dish with roasted chicken or turkey, or as a dessert topped with whipped cream and chopped nuts.
Delight in the details: scalloped butternut squash with sage butter
To make scalloped butternut squash with sage butter, you’ll need the following ingredients:
- 1 butternut squash
- 4 tbsp unsalted butter
- 4-6 fresh sage leaves, chopped
- Salt and pepper to taste
To prepare the scalloped squash, peel the butternut squash and slice it into thin rounds. In a small saucepan, melt the butter over medium heat. Add the chopped sage leaves and stir. Arrange the sliced squash in a baking dish and pour the sage butter over the top. Bake at 375°F for 25-30 minutes, or until the squash is tender and lightly browned.
The sage butter adds a delicious flavor to the dish, but you can also add a sprinkle of parmesan cheese or breadcrumbs for added texture.
Vegan & Savory: Creamy vegan roasted butternut squash risotto
To make creamy vegan roasted butternut squash risotto, you’ll need the following ingredients:
- 1 butternut squash
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 tbsp olive oil
- Salt and pepper to taste
To prepare the risotto, preheat the oven to 400°F. Peel and chop the butternut squash and toss with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned. In a separate pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened. Add the arborio rice and stir until the grains are coated with oil, approximately 2-3 minutes. Add the white wine and cook until it’s absorbed, approximately 2-3 minutes. Add the vegetable broth, one cup at a time, stirring constantly until the rice is cooked and creamy. Add the roasted butternut squash, salt, and pepper, and stir to combine.
This dish can be served as a main course for a vegan meal or as a side dish for a hearty dinner.
An easy side dish: Sauteed butternut squash with garlic and parsley
To make sauteed butternut squash with garlic and parsley, you’ll need the following ingredients:
- 1 butternut squash
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
To prepare the sauteed squash, peel and chop the butternut squash into small cubes. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, approximately 30 seconds. Add the cubed squash to the skillet and cook until it’s tender and lightly browned, approximately 10-12 minutes. Season with salt and pepper to taste and garnish with chopped parsley.
This dish is a quick and easy side dish that pairs well with a variety of meals, including grilled chicken or fish.
Leftovers reinvented: Spicy butternut squash quesadillas
To make spicy butternut squash quesadillas, you’ll need the following ingredients:
- 1 butternut squash
- 1 small can of green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 6-8 flour tortillas
- 2 cups shredded cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
To prepare the quesadillas, roast the butternut squash as previously described in the recipe for roasted butternut squash. In a large bowl, combine the roasted squash, green chilies, cumin, chili powder, salt, and pepper. Heat a large skillet over medium heat and add the olive oil. Place a tortilla in the skillet and sprinkle some of the shredded cheese over one half of the tortilla. Add a scoop of the butternut squash mixture over the cheese and then fold the tortilla in half. Cook until the cheese is melted and the tortilla is lightly browned, approximately 2-3 minutes per side. Repeat with the remaining tortillas and butternut squash mixture.
This dish is a great way to use up leftover roasted squash, and the spiciness of the green chilies adds a delicious kick to the quesadillas.
Conclusion
Butternut squash is a delicious and versatile vegetable that can be used in a variety of dishes. Whether you’re roasting, sauteing, or pureeing it, there are many ways to use butternut squash in your cooking. The recipes provided above are just a few examples of the many ways to use this vegetable. We encourage you to try out these recipes and experiment with different flavors and cooking techniques to find the perfect way to cook butternut squash for your tastes and preferences.