As the leaves turn golden and the air becomes crisp, it's the perfect time to indulge in the hearty and comforting flavors of fall. Among the many seasonal produce, butternut squash stands out for its sweet, nutty taste and versatility in the kitchen. Here are five delightful butternut squash recipes that will add warmth and delight to your fall feast.
1. Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is the epitome of comfort food. Here’s how to make it:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for a vegan option
- Fresh thyme for garnish
🔎 Note: Pre-roasting the squash enhances its natural sweetness, which is the key to a flavorful soup.
Preparation:
- Preheat your oven to 400°F (200°C).
- Toss the cubed squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 30 minutes or until tender and slightly caramelized.
- In a large pot, sauté onions and garlic until translucent. Add the roasted squash and broth. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the cream or coconut milk, adjust seasoning, and serve hot with a sprig of thyme.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butternut Squash | 1 large |
| Olive Oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic Cloves | 3, minced |
| Vegetable or Chicken Broth | 4 cups |
| Heavy Cream or Coconut Milk | 1 cup |
| Thyme | Fresh |
2. Stuffed Butternut Squash with Quinoa and Cranberries
For a visually appealing and nutritious dish, try this stuffed butternut squash:
- 1 medium butternut squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 teaspoons fresh sage, minced
- 2 tablespoons maple syrup
- 2 tablespoons butter or olive oil
Preparation:
- Preheat oven to 375°F (190°C). Place the butternut squash halves cut-side down on a baking sheet. Bake for 45 minutes or until tender.
- Meanwhile, cook quinoa in the broth until done, about 15 minutes. Fluff with a fork and mix in cranberries, pecans, sage, maple syrup, and butter or oil.
- Scoop out some of the squash from each half to make room for stuffing. Mix this squash with the quinoa mixture, then stuff back into the squash halves.
- Return to the oven for an additional 15 minutes to warm through, then serve.
🎃 Note: Using the scooped-out squash in the stuffing not only utilizes the whole squash but also adds an extra depth of flavor.
3. Butternut Squash Risotto
Creamy and indulgent, this butternut squash risotto is a perfect addition to any fall gathering:
- 1 cup Arborio rice
- 1 medium butternut squash, cubed
- 4 cups chicken or vegetable broth, warmed
- 1⁄2 cup white wine (optional)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1⁄2 cup Parmesan cheese, grated
- 2 tablespoons butter
Preparation:
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until onions are translucent.
- Add rice and toast for about 2 minutes. If using, pour in the wine and stir until mostly evaporated.
- Gradually add warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- After about 15 minutes, add the butternut squash. Continue cooking, adding broth, until rice is al dente.
- Remove from heat, stir in butter and Parmesan until melted and well combined. Serve immediately.
4. Butternut Squash Pizza
Give your pizza a seasonal twist with butternut squash as a topping:
- Pizza dough (store-bought or homemade)
- 1 cup butternut squash, thinly sliced
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese
- Fresh sage leaves
- 2 cloves garlic, minced
- Olive oil
Preparation:
- Preheat oven with a pizza stone inside to the highest temperature (typically around 500°F or 260°C).
- Roll out the pizza dough on a floured surface. Transfer to a pizza peel or baking sheet.
- Spread a thin layer of olive oil over the dough, followed by minced garlic. Arrange slices of butternut squash on top, then dollop ricotta, sprinkle mozzarella, and scatter sage leaves.
- Bake for 10-15 minutes or until the crust is golden and cheese is bubbly. Slice and enjoy!
🍕 Note: Using a pizza stone ensures a crispy crust, but if you don't have one, a baking sheet works too.
5. Butternut Squash Galette
A butternut squash galette combines the comfort of a savory pie with the rustic charm of a free-form crust:
- 1 pie crust (homemade or store-bought)
- 2 cups butternut squash, cubed
- 1 onion, caramelized
- 1 cup goat cheese
- Fresh thyme
- Egg wash (1 egg beaten with a splash of milk)
- 2 tablespoons olive oil
Preparation:
- Preheat oven to 400°F (200°C). On a floured surface, roll out the pie dough into a round shape.
- Mix butternut squash with olive oil, salt, and pepper. Spread the caramelized onions over the center of the dough, leaving a 2-inch border. Top with squash and crumble goat cheese over it.
- Fold the edges of the dough over the filling, pinching to seal where necessary. Brush the exposed crust with egg wash.
- Bake for 40-45 minutes, or until the crust is golden and the squash is tender. Garnish with fresh thyme before serving.
Incorporating butternut squash into your fall feasts not only introduces a delightful flavor profile but also brings a vibrant splash of color and nutrition to your table. Each of these recipes showcases the versatility of butternut squash, from hearty soups to inventive pizzas, enriching your autumn dining experience with comfort and creativity. By experimenting with these dishes, you're not only treating your taste buds but also celebrating the bounty of the season.
Can I substitute other types of squash for butternut squash in these recipes?
+
Yes, you can use other types of winter squash like acorn, kabocha, or even sweet potatoes in many of these recipes. The cooking time might vary slightly depending on the density and water content of the squash.
How can I store butternut squash to make it last longer?
+
Whole butternut squash can be stored in a cool, dark place for up to three months. Once cut, wrap tightly and refrigerate for up to a week, or freeze for longer storage.
Are there any vegan adaptations for these recipes?
+
Yes! You can replace dairy products like cream or cheese with plant-based alternatives such as coconut milk, cashew cream, or vegan cheese. Also, ensure to use vegetable broth for vegan soup or risotto recipes.
What’s the best way to peel a butternut squash?
+
The easiest way is to use a vegetable peeler. Peel from the top down to avoid cutting yourself. If the skin is too tough, you can also cut the squash into manageable pieces, then peel with a knife, but be cautious.
