5 Butternut Squash Recipes You'll Love

When autumn arrives, with its crisp air and vibrant foliage, it's hard to resist the allure of seasonal ingredients, particularly the versatile and nutritious butternut squash. This winter squash, known for its sweet, nutty flavor and velvety texture when cooked, is a perfect addition to your cooking repertoire. Here are five butternut squash recipes that not only celebrate this ingredient's unique qualities but also provide a range of flavors and cooking methods to suit various tastes and dietary needs.

1. Butternut Squash Soup with Thyme and Sage

If comfort food could be captured in a bowl, this Butternut Squash Soup with Thyme and Sage would be it. Here’s how you can whip up this heartwarming dish:

• Ingredients:
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ¹⁄₂ cup heavy cream or coconut cream (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
  2. Add garlic, thyme, and sage, and cook for another minute.
  3. Add cubed squash and cook, stirring occasionally, until it begins to soften.
  4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer until squash is tender.
  5. Blend soup until smooth using an immersion blender or in batches using a traditional blender.
  6. Return soup to pot, stir in cream if using, season with salt and pepper, and simmer for a few minutes more.

⚠️ Note: Always be careful when blending hot liquids; if using a regular blender, allow steam to escape to prevent the lid from blowing off.

2. Roasted Butternut Squash with Maple Glaze

Delight in the sweetness of roasted butternut squash with this easy and delicious recipe:

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ¹⁄₂ teaspoon cinnamon
  • Salt to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, and salt in a large bowl.
  3. Spread the cubes in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 30-35 minutes, or until tender and caramelized, tossing halfway through.

3. Butternut Squash Risotto

This rich, creamy Butternut Squash Risotto will become a dinner favorite:

• Ingredients:
  • 1 cup Arborio rice
  • 1 small butternut squash, diced
  • 1 shallot, finely chopped
  • ¹⁄₂ cup white wine (optional)
  • 4 cups vegetable or chicken stock, kept warm
  • ¹⁄₄ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Fresh sage for garnish
  • Salt and pepper to taste
• Instructions:
  1. In a large pan, melt butter and sauté shallots until soft.
  2. Add Arborio rice, stirring to toast the grains lightly.
  3. If using wine, add it now and stir until absorbed.
  4. Begin adding stock one ladle at a time, allowing each to be absorbed before adding more.
  5. When rice is almost cooked, add butternut squash cubes.
  6. Continue cooking until squash is tender and risotto is creamy. Stir in Parmesan, and adjust seasoning.
  7. Garnish with sage leaves, either fresh or crisped in butter.

4. Butternut Squash Enchiladas

Give your enchiladas a seasonal twist with this vegetarian option:

• Ingredients:
  • 1 medium butternut squash, peeled and cubed
  • 1 can black beans, rinsed and drained
  • ¹⁄₂ cup chopped spinach
  • 10-12 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese (like Monterey Jack or cheddar)
  • ¹⁄₂ cup cilantro for garnish
• Instructions:
  1. Roast butternut squash at 375°F (190°C) until tender, about 25-30 minutes.
  2. Mash or puree the cooked squash and combine with black beans and spinach.
  3. Warm tortillas to make them pliable. Fill each with squash mixture, roll, and place seam side down in a baking dish.
  4. Pour enchilada sauce over the rolled tortillas, sprinkle with cheese.
  5. Bake at 375°F until cheese is melted and bubbly, about 20 minutes.
  6. Garnish with fresh cilantro before serving.

5. Butternut Squash and Apple Galette

For a savory and sweet treat, this galette with butternut squash and apples is sure to please:

• Ingredients:
  • 1 pie crust (homemade or store-bought)
  • 1 small butternut squash, thinly sliced
  • 2 apples, cored and thinly sliced
  • ¹⁄₄ cup caramelized onions
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh thyme
  • 1 tablespoon olive oil
  • 1 egg, beaten (for egg wash)
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. Roll out pie crust on a baking sheet. Leave edges unfinished for a rustic look.
  3. Spread caramelized onions in the center of the crust, leaving a 2-inch border.
  4. Layer butternut squash and apple slices alternately over the onions.
  5. Sprinkle with brown sugar and thyme, drizzle with olive oil.
  6. Fold the edges of the crust over the filling, creating folds as you go.
  7. Brush the crust with egg wash and bake until crust is golden and squash is tender, about 40-45 minutes.

In summing up, these butternut squash recipes offer a delightful exploration into the versatility and deliciousness of this autumnal star. From soups to savory galettes, these dishes are designed to bring warmth, nutrition, and a touch of elegance to your fall and winter meals. Whether you’re hosting a dinner party or just looking to diversify your meal plan, these recipes cater to a variety of palates and cooking skills. So, embrace the season with these vibrant, hearty, and healthy options featuring the wonderful butternut squash.

What can I use instead of butternut squash?

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If butternut squash is unavailable, you can substitute it with other winter squashes like acorn squash, pumpkin, or even sweet potatoes in many recipes. Just keep in mind that cooking times may vary depending on the size and type of the substitute.

Can I prepare these dishes ahead of time?

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Yes, several of these recipes can be made in advance. The soup can be stored in the refrigerator for up to 3 days. Risotto is best made fresh but can be reheated. Enchiladas and the galette are great for preparing components ahead and assembling or finishing just before serving.

How can I adapt these recipes for vegans?

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Here are some vegan-friendly modifications:

• Use coconut cream or cashew cream instead of heavy cream in the soup.
• Skip the cheese in the enchiladas or use a vegan cheese.
• Replace butter with a vegan spread or additional olive oil in the risotto and galette.
• For the galette, look for vegan pie crusts or make your own without butter.