Butternut Squash Recipes: Easy and Delicious Ways to Cook It

Let's talk butternut squash, shall we? Now, I know, it might sound a bit…autumnal, for some of you. But believe me, this versatile veggie deserves a place in your kitchen all year round. It's not just for pumpkin spice lattes and Thanksgiving sides, you know!

I've been a fan of butternut squash for ages, ever since my mum used to roast it with honey and herbs – absolutely divine! Over time, I've discovered so many ways to cook it, and I'm excited to share them with you. From simple roasted wedges to creamy soups and even decadent desserts, there's a butternut squash recipe out there for everyone.

So, grab your trusty chopping board and a sharp knife, let's dive into this world of flavour!

(Part 1) The Basics: Choosing and Prepping Your Butternut Squash

Before we jump into the recipes, let's get the basics sorted. Choosing a good butternut squash is important, and it's actually a lot easier than you might think. Look for a squash that's firm to the touch, with a smooth, unblemished skin and a deep, vibrant orange colour. Avoid any squashed or bruised squashes, they might be past their prime.

Choosing the Right Squash

Remember, size matters! A smaller squash will be more tender, while a larger one might be a bit tougher. I personally tend to go for medium-sized ones, they're just right for most recipes. And speaking of size, have you ever seen those enormous butternut squashes? They're a sight to behold!

Prepping Your Squash

Once you've got your perfect squash, it's time to get prepping. Now, I know peeling and chopping can seem a bit daunting, but trust me, it's really not that bad. It just takes a little patience and a sharp knife!

First, you need to cut off the ends. Then, using a sharp knife, carefully slice the squash lengthways. You can either scoop out the seeds and fibres with a spoon or use a sharp spoon to cut them out – that's what I prefer. Once you've done that, you can chop it into the size you need for your recipe.

A little tip: If you're finding it tricky to peel the skin, try roasting the squash for a few minutes before peeling it. The heat will soften the skin and make it easier to peel.

(Part 2) roasted butternut squash: Simple and Delicious

Right, let's start with the classic – roasted butternut squash. This is a great way to bring out the natural sweetness of the squash and it's incredibly versatile. You can roast it on its own, with herbs, spices, or even with other veggies. It's a perfect side dish for any meal, or it can be the star of the show in a salad.

The Ultimate Roasted Butternut Squash Recipe

Here's my go-to recipe for roasted butternut squash, and it's so easy, even the most novice cook can handle it.

Ingredients:

• 1 butternut squash, peeled, seeded and chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

Preheat your oven to 200°C (400°F). Toss the chopped squash with the olive oil, salt, pepper, and cinnamon (if using). Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelised.

You can play around with the spices! Try adding some paprika, cumin, or even ginger for a bit of a kick. You can also add a drizzle of honey or maple syrup for extra sweetness.

Variations on Roasted Butternut Squash

Here are a few more ideas for roasting your butternut squash:

• Roasted Butternut Squash with Herbs: Toss the chopped squash with olive oil, salt, pepper, and your favourite herbs, such as rosemary, thyme, or sage.
• Roasted Butternut Squash with Maple Syrup: Drizzle the roasted squash with maple syrup and sprinkle with chopped pecans or walnuts for a sweet and savoury snack.
• Roasted Butternut Squash and Apples: Combine chopped butternut squash with chopped apples, a sprinkle of cinnamon and nutmeg, and roast until tender. It's a delicious and seasonal combination!

(Part 3) Butternut squash soup: Creamy and Comforting

Let's move on to soup. butternut squash soup is a classic for a reason – it's creamy, comforting, and utterly delicious. You can make it simple or fancy, depending on your mood and time constraints.

Simple Butternut Squash Soup

This recipe is perfect for a quick weeknight meal.

Ingredients:

• 1 butternut squash, peeled, seeded and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup cream or coconut milk (optional)

Instructions:

In a large pot, sauté the onion and garlic in olive oil until softened. Add the squash and vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender. Blend the soup until smooth using an immersion blender or a regular blender. Season with salt and pepper. Stir in cream or coconut milk (if using).

This basic recipe can be your base for endless variations. Add ginger for a spicy kick, a pinch of nutmeg for warmth, or even some curry powder for a unique twist. You can also add a dollop of Greek yogurt or sour cream for extra creaminess.

Creamy Butternut Squash Soup with Coconut Milk

This recipe uses coconut milk for a richer, more decadent flavour.

Ingredients:

• 1 butternut squash, peeled, seeded and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

Follow the instructions for the Simple Butternut Squash Soup, but instead of cream, add the full-fat coconut milk to the soup after blending. Season with salt and pepper, and garnish with fresh cilantro or parsley (if using). You can also add a squeeze of lime juice for extra brightness.

(Part 4) butternut squash risotto: A Hearty and Delicious Dish

Let's talk risotto! This Italian rice dish is often associated with creamy, cheesy flavours, but butternut squash adds a sweet and earthy element that's just divine.

Butternut Squash Risotto Recipe

This recipe is a bit more involved than the previous ones, but it's well worth the effort.

Ingredients:

• 1 butternut squash, peeled, seeded and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh sage leaves, for garnish (optional)

Instructions:

Sauté the onion and garlic in butter until softened. Add the rice and toast for a minute, stirring constantly. Pour in the wine and let it simmer until absorbed. Start adding the hot vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.

After about 15 minutes, the rice should be cooked and the risotto creamy. Stir in the grated Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves (if using).

Remember to use good quality vegetable broth for the best flavour! And don't be afraid to experiment with different herbs and spices. A sprinkle of nutmeg or a pinch of smoked paprika can add depth to the dish.

(Part 5) Sweet Butternut squash dishes: More than just a Side

Now, let's talk about the sweeter side of butternut squash. It's not just a side dish, it can be a star in its own right, especially in desserts.

butternut squash bread: A Delicious and Moist Treat

Butternut squash bread is a personal favourite of mine. It's moist, flavourful, and perfect with a cup of tea or coffee.

Ingredients:

• 1 cup pureed butternut squash
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

Preheat your oven to 175°C (350°F). Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, alternating with the pureed squash, beginning and ending with the dry ingredients. Stir in the nuts (if using).

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This recipe is a great base for adding your own touches. You can add chocolate chips, dried cranberries, or even a swirl of caramel for a more decadent flavour.

butternut squash muffins: A Quick and Easy Treat

These muffins are a great way to use up leftover roasted butternut squash. They're also a perfect on-the-go breakfast or snack.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners. In a large bowl, combine the mashed squash, melted butter, sugar, eggs, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the nuts (if using).

Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

You can also add a sprinkle of cinnamon sugar to the tops of the muffins before baking for a little extra sweetness.

(Part 6) butternut squash pie: A Thanksgiving Classic, Reimagined

Butternut squash pie is a Thanksgiving staple, but it doesn't have to be reserved for special occasions. It's a delicious and comforting dessert that's perfect for any time of year.

Butternut Squash Pie Recipe

This recipe is a classic, but I've added a few personal touches to make it even more flavourful.

Ingredients:

• 1 (9-inch) pie crust
• 1 cup pureed butternut squash
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Whipped cream, for serving (optional)

Instructions:

Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie plate. In a large bowl, whisk together the pureed squash, sugars, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Pour the filling into the pie crust.

Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving with whipped cream (if desired).

For a more intense flavour, try using a homemade pie crust, and don't be afraid to add a pinch of ginger or a dash of maple syrup to the filling. You can also top the pie with a crumble topping made from oats, flour, butter, and brown sugar.

(Part 7) Beyond the Basics: Creative and Delicious Ways to Use Butternut Squash

Now, let's get a bit more adventurous. Butternut squash is incredibly versatile, and it can be used in so many creative ways.

butternut squash gnocchi: A Delightful Twist on an Italian Classic

Gnocchi is a traditional Italian dumpling, usually made with potatoes. But butternut squash adds a beautiful sweetness and a vibrant orange colour to the dish.

Ingredients:

• 1 cup cooked and mashed butternut squash
• 1 cup all-purpose flour
• 1 large egg
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese
• Olive oil, for cooking
• Sage leaves, for garnish (optional)

Instructions:

In a large bowl, combine the mashed squash, flour, egg, salt, and Parmesan cheese. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for a few minutes. Roll the dough into a long rope and cut it into 1-inch pieces. Use a fork to create ridges on each gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Remove the gnocchi from the water and toss them with olive oil. Serve immediately with sage leaves (if using).

You can enjoy these gnocchi with your favourite pasta sauce or a simple butter and sage sauce. A sprinkle of toasted pine nuts or a drizzle of balsamic glaze can add an extra touch of flavour.

butternut squash pasta sauce: A Unique and Delicious Twist

This sauce is a great alternative to traditional tomato-based sauces. It's creamy, sweet, and incredibly flavourful.

Ingredients:

• 1 butternut squash, peeled, seeded and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup vegetable broth
• 1/4 cup heavy cream or coconut milk
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

In a large pot or dutch oven, sauté the onion and garlic in olive oil until softened. Add the squash and cook for 5 minutes, or until slightly softened. Stir in the crushed tomatoes, vegetable broth, and heavy cream or coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender. Use an immersion blender or a regular blender to blend the sauce until smooth. Stir in the Parmesan cheese and season with salt and pepper.

Serve the sauce over your favourite pasta, topped with fresh basil leaves (if using).

You can add a pinch of chili flakes for a bit of heat, or a sprinkle of dried oregano for a more earthy flavour. You can also add a dollop of ricotta cheese or a sprinkle of toasted breadcrumbs for extra texture.

Butternut Squash and Sage Stuffing: A Delicious Thanksgiving Side Dish

This stuffing is a delicious and flavourful alternative to traditional bread-based stuffing. The butternut squash adds sweetness and moisture, while the sage provides a wonderful earthy flavour.

Ingredients:

• 1 butternut squash, peeled, seeded and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup bread cubes
• 1/2 cup chicken broth
• 1/4 cup chopped fresh sage
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts (optional)
• Salt and pepper to taste

Instructions:

Preheat your oven to 175°C (350°F). In a large skillet, sauté the onion and garlic in olive oil until softened. Add the chopped butternut squash and cook for 5 minutes, or until slightly softened. Add the bread cubes, chicken broth, sage, cranberries, and nuts (if using). Season with salt and pepper.

Transfer the mixture to a greased baking dish and bake for 20-25 minutes, or until the stuffing is heated through and the squash is tender.

(Part 8) Butternut Squash: A Healthier and Tastier Choice

So, you might be wondering, why is butternut squash so great? It's not just about the taste, it's packed with nutrients!

Nutritional Benefits of Butternut Squash

Butternut squash is a good source of vitamin A, vitamin C, potassium, and fibre. It's also a good source of antioxidants, which can help protect your cells from damage.

It's low in calories and fat, making it a great addition to any healthy diet.

Versatile and Adaptable

Butternut squash is incredibly versatile. You can roast it, bake it, sauté it, and even blend it into soups and sauces. It's a great way to add flavour and nutrients to your meals. It's also a great way to get your kids to eat their veggies – especially if you disguise it in a delicious dessert!

(Part 9) FAQs: All Your Burning Questions About Butternut Squash

Let's address some common questions you might have about butternut squash.

1. How do I store butternut squash?

Store butternut squash in a cool, dry place, away from direct sunlight. It will last for several weeks this way. If you need to keep it longer, you can store it in the refrigerator for up to 2 weeks.

2. Can I freeze butternut squash?

Yes! You can freeze butternut squash. It's a great way to preserve it if you've bought a larger squash than you need. Simply peel, seed, and chop it into cubes. Spread the cubes on a baking sheet and freeze for a few hours, or until solid. Transfer the frozen cubes to a freezer-safe bag and freeze for up to 3 months.

3. What are some other ways to use butternut squash?

Besides the recipes mentioned above, you can also use butternut squash in curries, salads, dips, and even as a filling for tacos or burritos. Get creative and have fun!

4. How can I tell if a butternut squash is ripe?

Look for a squash that is firm to the touch and has a deep orange colour. Avoid any squashed or bruised squashes. You can also give the squash a gentle squeeze. If it feels soft, it might be past its prime.

5. Can I substitute butternut squash for other types of squash in recipes?

You can often substitute butternut squash for other types of squash in recipes, such as acorn squash or kabocha squash. However, the flavour and texture may vary slightly. If you are unsure, it's always a good idea to do a bit of research or ask a friend who's a good cook.

There you have it! I hope this comprehensive guide has inspired you to embrace the versatility and deliciousness of butternut squash. Remember, cooking should be fun and full of experimentation. So, don't be afraid to try new things and find your own unique ways to use this amazing veggie. Happy cooking!