5 Quick Butternut Squash Recipes→

This year I am going to attempt to grow butternut squash and I’m excited because we increasingly eat more and more of it! For one, it’s bright orange color is beautiful, but it also has a great, subtle flavor that really works well in a lot of dishes. It blends easily to make a creamy sauce, it holds in seasoning flavors, and is a nice substitute for things like potatoes. We eat meat, lots of it actually, but sometimes I’m in the mood for a veggie substitute. Since we’ve been busy lately I have needed some quick meals, enter butternut squash! Here is an easy roasting recipe, plus five of my favorite quick, simple recipes all using roasted butternut squash…

Roasted Butternut Squash

Ingredients

• 1 small or medium butternut squash

 Instructions

• Peel off the skin

• Scoop out the seeds

• Slice off the top/bottom ends

• Cut into cubes

• Toss in olive oil (add seasonings as shown below)

• Place on baking sheet and roast at 400 degrees for 10-15 minutes (until centers are soft)

• Let cool before using in recipes or eating

5 Quick Butternut Squash Recipes

1. Butternut Squash Salad

2. Simple, Sweet Side of Squash

3. Butternut Squash Tacos

4. Butternut Squash “Cheesy” Pasta

5. Butternut Squash and Kale Soup

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Butternut Squash Salad

Ingredients

• Butternut squash (roasted)

• Lettuce

• Almonds (chopped or sliced, unsalted, optional)

• Dried cranberries (optional)

• Cherry tomatoes (optional)

Instructions

• Toss, add any additional toppings and dressing of your choice, and enjoy!

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Simple, Sweet Side of Squash

Ingredients

• Butternut squash (peeled, cubed)

• Brown sugar (1/2 cup)

• Cinnamon (2 tsp)

• Nutmeg (2 tsp)

Instructions

• Before roasting, toss the cubed butternut squash in the brown sugar and olive oil

• Sprinkle with cinnamon and nutmeg

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Butternut Squash Tacos

Ingredients

• Butternut squash (peeled, cubed)

• 1/2 of a small head of cabbage

• 2 medium carrots (shredded)

• 1 large avocado

• cherry tomatoes (sliced)

• 1 tbsp cumin

• 2 tsp garlic

• Salt (to taste)

• Taco shells

• Cilantro (optional)

• Coleslaw dressing (optional)

• Sour cream (optional)

Instructions

• Toss the cubed squash with olive oil, cumin, garlic, and salt before roasting

• Chop the cabbage and mix with shredded carrot

• Slice the tomatoes and avocado

• Add ingredients to a taco shell and drizzle with coleslaw dressing (or add this to the cabbage and carrot mix), sour cream, or sauce of your choice

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Butternut Squash “Cheesy” Pasta

Ingredients

• 1 1/2 cups butternut squash

• 1 small onion roasted or 1 tsp powder

• 2-3 cloves roasted or 1 tbsp powder of garlic

• 1/4 cup nutritional yeast

• Salt (pinch)

• Pepper (pinch)

• 3/4 cup cashews

• 1 1/2 cup water

• Pasta

• Parmesan cheese

Instructions

• Soak cashews overnight or boil for 20 minutes

• If using onion and garlic versus powder, chop and roast with the butternut squash

• Using a blender, blend cashews, squash, onion, garlic, and water till smooth

• Place in saucepan on low and add salt and pepper to taste

• Stir so that sauce doesn’t burn or stick to the bottom of the pan

• Toss with pasta and sprinkle with Parmesan cheese

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Butternut Squash and Kale Soup

Ingredients

• 1/2-1 whole butternut squash (roasted)

• 1 small bunch of kale (chopped)

• 1 medium onion (chopped)

• 3 roma tomatoes (cubed)

• 1 1/2 cups of cannellini beans

• Broth (see Bone Broth recipe to make your own)

• Salt (to taste)

• Pepper (to taste)

• Italian parsley (optional)

• Italian sausage (optional)

Instructions

• Soak cannellini beans overnight or boil for 30 minutes (until middle becomes soft)

• Place broth in saucepan

• Chop and saute sausage in olive oil till cooked then add to saucepan

• Using the oils from the sausage saute the onion for 1-2 minutes and add to saucepan

• Add cubed tomatoes to pan and saute for 2 minutes, add tomatoes and juice to saucepan

• Add squash, beans, kale, salt, and pepper to saucepan and boil for 3-5 minutes

• Serve hot, garnish with parsley (optional)

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