7 Delicious Ways To Serve Butternut Squash ~ I think Mother Nature has had a plan all along. I certainly don’t think it’s any mistake that she made Butternut Squash slightly sweet, nutty, and bright orange. I think of it as more of a good mood food –– as the weather starts to cool and cloudy days begin to roll in. I think things like this are put here to remind us of bright and sunny days. I mean, how can you have a bad day when looking and eating such a glorious fruit? Eaten like a veggie, Butternut Squash can be served in numerous ways here are just a few of my favorite:
Fire up the Crockpot and make this hearty Kale, Butternut Squash, + White Bean Soup.
Turn your squash into boats brimming with deliciousness. Try these Curried Chickpeas, Apple + Kale Stuffed Butternut Squash.
This salad makes for a great side dish or main dish ~ Roasted Butternut Squash Panzanella Salad.
Butternut Squash + Sweet Potato Shepherd’s Pie will warm you up right down to your very soul.
Warm, soft and slightly crispy Butternut Squash Fritters make for a great dinner.
Slurp it up in these Roasted Butternut Squash Ramen Bowls.
Stuff them into these flakey Curried Lamb and Butternut Squash Pockets.
How do you like your Butternut Squash served?
Ingredients
- 3 cups fresh kale chopped
- 3 cups butternut squash peeled, seeded and chopped
- 1 15 ounce can white beans or cannellini beans
- 1 32 ounce vegetable stock
- 1 cup fresh cilantro chopped
- 1 Tablespoon onion powder
- 2 medium garlic cloves peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
- Combine all ingredients into a bowl and mix together well. Put ingredients into solar oven pot (if using) or crockpot. Place into solar oven for cooking or turn crockpot onto low. Cook for 1-1 1/2 hours. Remove from oven or crockpot and serve.
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Ingredients
- 1 medium butternut squash cut in half longways and seeded
- 2 cups baby kale
- 1 medium apple seeded and chopped
- 1 cup dried cranberries
- 1 Tablespoon shallots minced
- 1 Tablespoon olive oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
for the curried chickpeas
- 1 15 ounce can chickpeas or garbanzo beans well drained
- 1 Tablespoon vegetable oil
- 1 1/2 Tablespoons curry powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon kosher salt
Servings: -6 servings
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Instructions
for the curried chickpeas
- Preheat oven to 350 degrees. In a medium bowl combine chickpeas, with vegetable oil, curry powder, cinnamon and salt and gently stir together well. Once well combined, spread out evenly onto a cookie sheet and place into the oven. Roast for 20 minutes, then give a gently mix on the pan and continue to roast for another 15-20 minutes or until crispy. Remove from the oven and let cool.
for the butternut squash salad
- Preheat oven to 350 degrees. Slice butternut squash in half longways and remove seeds. Place flesh side down onto a oven safe pan and add a 1/2" of water to the pan. Place into the oven and let cook for 30-40 minutes or until tender. Once tender remove from the oven and set aside.
- In a medium bowl, combine chickpeas with kale, apples, cranberries, shallots , olive oil, vinegar, honey, salt, and pepper and gently stir together until well combined. Once mixed, spoon mixture into the prepared butternut squash and serve warm.
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Ingredients
- 1 large butternut squash peeled, seeded, and chopped
- 1 medium baguette cubed (about 6 cups)
- 6 ounces fresh mozzarella cheese cubed
- 1 medium white onion peeled and chopped
- 4 Tablespoons olive oil divided
- 1 clove fresh garlic minced
- 2 Tablespoons fresh sage finely chopped
- 2 Tablespoons honey
- 3 Tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Servings: -8 servings
Units:
Instructions
- Preheat oven to 350 degrees. Place butternut squash, onions, and sage onto a cookie sheet. Drizzle with 2 Tablespoons of olive oil and using a spoon or hands mix together until everything is coated with the oil. Place into the oven and roast for 30 minutes, stirring once at the half way point. Once roasted remove from the oven and set aside.
- Place a heavy duty pan over medium high heat, add the remaining 2 Tablespoons of olive oil and the minced garlic. Gently stir together and then add in the cubed bread to the pan while continuing to stir. Let bread cook for 2-4 minutes or until lightly toasted while stirring occasionally. Once toasted remove from the heat and set aside.
- In a small bowl, whisk together honey, apple cider vinegar, salt and pepper. Add the butternut squash to the bread pan then pour the honey mixture over the top. Stir until well combined. Be sure to get all the way to the bottom of the pan to get any remaining olive oil into the mix. Once well combined, add in the fresh mozzarella cubes and give a final stir. Finally, spoon mixture out into a serving dish and serve.
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Ingredients
for the butternut squash + sweet potato mixture
- 2 large sweet potatoes peeled and chopped
- 1 large butternut squash peeled, seeded, and chopped
- 1/2 cup heavy cream
- 1 large egg yolk
- 1/2 teaspoon kosher salt
for the meat mixture
- 1 pound ground beef, turkey, or lamb
- 2 medium clove garlic minced
- 1/2 cup green onion chopped
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 cup water
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Servings: -8 servings
Units:
Instructions
- Place a large pot over medium high heat and add in potatoes and butternut squash and enough water to cover them by about a 1/2". Bring to a boil and cook until softened throughout -- about 10-12 minutes. Once softened drain off all of the water well. Add in heavy cream, egg yolk, honey, and salt and mix together until well combined and fairly smooth and set aside.
- Place a heavy duty pan over medium high heat and add in ground meat and garlic. Stir and cook until meat has browned and cooked through completely. Drain off any excess oil, stir in green onions and set aside.
- Preheat oven to 350 degree. In a small pan, add butter and flour and place over medium high heat. Whisk together until smooth and butter has melted completely. Next add in water and Worcestershire sauce, salt and pepper. Stir until well combined and sauce is smooth. Pour mixture over the cooked ground meat and stir together well.
- Place meat mixture into the bottom of a pie pan or 9" dish oven safe pan and spread out evenly. Next, top meat mixture with the butternut squash and sweet potato mixture and spread out evenly. Place into the oven and cook for 20-30 minutes or until cooked through and slightly golden on top. Remove from the oven and serve.
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Ingredients
- 3 cups butternut squash - grated
- 1 1/2 cup cheddar cheese - grated
- 3 large eggs - lightly whisked
- 3 Tablespoons all-purpose flour
- 1/4 cup fresh parsley - chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil for pan
- 1/2 cup sour cream - for serving
Servings: servings
Units:
Instructions
- In a large bowl add the butternut squash, cheese, eggs, flour, parsley, garlic powder, onion powder, salt and pepper and mix well.
- Place a large heavy duty pan over medium high heat, add oil and heat for 1 minute. Using a fork grab a heaping of butternut squash mixture and place a dollop in the pan. Gently pat down the top just to smooth it out slightly.
- Cook for 2-3 minutes or until lightly golden in color. Once golden flip over and cook the other side for 1-2 minutes or until that side is golden.
- Once cooked remove from the pan and drain on a paper towel lined plate. Serve warm with a dollop of sour cream.
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Ingredients
- 1 medium butternut squash peeled, seeded and chopped
- 2 tablespoons olive oil
- 6 cups vegetable stock
- 3 Tablespoons soy sauce
- 2 Tablespoons unsalted butter
- 1 medium clove garlic minced
- 1/2 teaspoon kosher salt
- 1 cup green onion chopped
- 2 cups carrots chopped into strips
- 1 cup fresh cilantro chopped
- 2-3 medium eggs soft or hard boiled sliced in half longways
- 1 6 ounce package ramen noodles cooked as per instructions
- 2 large sheets of nori ripped into 1" squares
Servings: - 6 servings
Units:
Instructions
- Preheat oven to 350 degrees. Place chopped butternut squash onto a cookie sheet and drizzle with olive oil. Using a spoon or your hands toss the squash into the olive oil to coat. Once coated place into the oven and roast for 15 minutes. After 15 minutes, use a spatula or a spoon or flip the squash over and then place back into the oven and continue to roast for another 10-15 minutes or until fork tender. Once tender remove from the oven and set aside.
- Place butter into a large pot over medium high heat. Add in garlic and let cook for 1 minute while gently stirring. Next add in vegetable broth, salt, and soy sauce, stir together and let heat up for 5-7 minutes or until almost boiling.
- Portion ramen noodles into serving bowls. Gently ladle broth over the noodles leaving some room at the top of each bowl. Top bowls with carrots, cilantro, eggs, green onion, nori pieces, and butternut squash. Serve.
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Ingredients
- 1 pound ground lamb (may use turkey or beef)
- 3 cups butternut squash peeled, seeded and chopped into cubes
- 2 cups pea tendrils chopped
- 1/4 cup green onion chopped
- 2 Tablespoons curry powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 package puff pastry
- 1 large egg whisked
Servings: pockets
Units:
Instructions
- Preheat oven to 350 degrees. Place butternut squash into a medium microwave safe bowl and cover with water. Microwave for 3 minutes just to soften them a bit. Drain off water and set aside.
- Place a large pan over medium high heat and add in olive oil and garlic. Saute garlic for 30 seconds then add in the ground meat. Saute meat for 3 minutes and add in the butternut squash and curry powder. Stir together until well combined and cook until the meat is browned about 3-5 minutes. Next add salt, pepper and pea tendrils and stir together well.
- Remove pan from heat and set aside. Place puff pastry out onto a flat surface and cut evenly into 4 pieces. Place a 1/4 -1/2 cup of the lamb mixture onto one side of each square. Fold square over and use fingers or a fork to close the sides and create the pocket. Place the pockets onto a cookie sheet. Brush each pocket with the egg - enough to coat the outside of each - and place into the oven. Cook for 20-25 minutes or until golden brown. Remove from the oven and serve.
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