Butternut squash is a versatile and nutritious ingredient that can be used in a variety of dishes, from soups to salads to main courses. In this article, we will explore 5 easy butternut squash recipes that are sure to become staples in your kitchen.
One of the main benefits of butternut squash is its high nutrient content. It is a good source of vitamins A and C, as well as fiber and antioxidants. Additionally, butternut squash is low in calories and fat, making it a healthy choice for those looking to maintain or lose weight.
The main ingredient in these 5 easy butternut squash recipes is, of course, butternut squash. This versatile vegetable can be roasted, sautéed, mashed, or pureed to create a wide range of dishes. Other common ingredients in these recipes include herbs and spices like sage, thyme, and cinnamon, as well as ingredients like onions, garlic, and broth.
1. Roasted Butternut Squash with Thyme and Garlic
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This roasted butternut squash recipe is a simple yet delicious dish that highlights the natural sweetness of the squash, complemented by the aromatic flavors of thyme and garlic. Perfect as a side dish or a light main course, it’s an easy and healthy addition to any meal.
Ingredients
- 1 medium butternut squash (about 2 pounds / 900 grams)
- 3 tablespoons olive oil (45 ml)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) (10 ml / 5 ml)
- 4 cloves garlic, minced
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Cooking Method
- Preheat your oven to 400°F (200°C).
- Carefully peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into 1-inch (2.5 cm) cubes.
- In a large mixing bowl, combine the butternut squash cubes with olive oil, thyme leaves, minced garlic, salt, and pepper. Toss until the squash is evenly coated.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through the cooking time to ensure even roasting.
- Once roasted, remove the squash from the oven and let it cool for a few minutes. Transfer to a serving dish and garnish with fresh parsley if desired.
- Serve warm and enjoy!
2. Butternut Squash Soup with Coconut Milk and Ginger
This velvety butternut squash soup is infused with the exotic flavors of coconut milk and fresh ginger. Perfect for a cozy meal, it’s both comforting and nutritious.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups / 960 mL)
- 1 tbsp olive oil (15 mL)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (15 mL)
- 4 cups vegetable broth (960 mL)
- 1 can (13.5 oz / 400 mL) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Add the butternut squash cubes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
- Return the pot to low heat and stir in the coconut milk. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
3. Butternut Squash Couscous Bowl
4. Butternut Squash Risotto with Parmesan and Sage
This creamy and flavorful Butternut Squash Risotto is a delightful autumn dish that marries the rich, nutty essence of butternut squash with the savory notes of Parmesan cheese and aromatic sage. Perfect for a cozy dinner, this dish is both comforting and elegant.
Ingredients
- 4 cups (960 ml) chicken broth (or vegetable broth)
- 2 tablespoons (30 ml) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (200 g) Arborio rice
- 1 cup (240 ml) dry white wine
- 2 cups (400 g) butternut squash, peeled and diced
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 g) fresh sage leaves, chopped
- Salt and pepper to taste
Cooking Method
- In a medium saucepan, bring the chicken broth to a simmer. Keep it warm over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice, stirring constantly, for about 2 minutes.
- Pour in the white wine and cook, stirring, until the wine is almost completely absorbed by the rice.
- Add one ladleful of the warm broth to the rice and stir until the liquid is absorbed. Continue adding the broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes.
- When the rice is almost al dente, stir in the diced butternut squash. Continue cooking and stirring until the squash is tender and the rice is creamy, about 5-7 minutes.
- Remove the skillet from the heat and stir in the grated Parmesan cheese, unsalted butter, and chopped sage leaves. Season with salt and pepper to taste.
- Serve the risotto immediately, garnished with additional Parmesan cheese and sage if desired.
5. Sausage Stuffed Butternut Squash
6. Butternut Squash Salad with Arugula and Feta
This delightful salad combines the natural sweetness of roasted butternut squash with the peppery bite of arugula and the tanginess of feta cheese. Perfect as a light lunch or a side dish, this recipe is both nutritious and satisfying.
Ingredients
- 1 medium butternut squash (about 2 lbs / 900g), peeled and cubed
- 1 tablespoon olive oil (15ml)
- Salt and pepper to taste
- 4 cups arugula (120g)
- 1/2 cup crumbled feta cheese (75g)
- 1/4 cup toasted pumpkin seeds (35g)
- 1/4 cup dried cranberries (35g)
- 2 tablespoons balsamic vinegar (30ml)
- 2 tablespoons extra virgin olive oil (30ml)
- 1 teaspoon honey (5ml)
- 1 teaspoon Dijon mustard (5ml)
Cooking Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Stir halfway through cooking.
- While the squash is roasting, prepare the dressing by whisking together the balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
- In a large salad bowl, combine the arugula, roasted butternut squash, crumbled feta cheese, toasted pumpkin seeds, and dried cranberries.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
7. Spicy Butternut Squash Tacos with Black Beans and Avocado
This recipe combines the sweetness of roasted butternut squash with the bold flavors of black beans, avocado, and a touch of spice. It’s a delicious and nutritious option for a quick dinner or a fun taco night.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups) (960 ml)
- 2 tbsp olive oil (30 ml)
- 1 tsp chili powder (5 g)
- 1/2 tsp ground cumin (2.5 g)
- 1/2 tsp smoked paprika (2.5 g)
- 1/4 tsp cayenne pepper (1.25 g)
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed (425 g)
- 1 ripe avocado, sliced
- 1/4 cup chopped fresh cilantro (60 ml)
- 8 small corn tortillas
- Lime wedges for serving
Cooking Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper until evenly coated.
- Spread the seasoned squash cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through the cooking time.
- While the squash is roasting, heat the black beans in a small saucepan over medium heat until warmed through. If desired, season with a pinch of salt and pepper.
- Warm the corn tortillas in a dry skillet over medium heat, or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
- To assemble the tacos, divide the roasted butternut squash and black beans evenly among the tortillas. Top with sliced avocado and a sprinkle of fresh cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
