Best Butternut Squash Recipes for Fall
Who can think of Fall without Butternut squash?
Butter nut squash is a type of winter squash having a sweet, nutty flavor similar to the taste of a pumpkin. It is a large oblong-shaped vegetable which grows on a vine. It is made of orange fleshy pulp that is held by yellow skin. When it is ripe, it becomes orange – the riper it gets, the deeper the orange color and it gets sweeter and richer in flavor. The seeds can also be consumed whether raw or roasted.
In Australia and New Zealand, the butter nut squash is called Butter nut pumpkin.
The squash can be used to create a number of delicious meals. It is very versatile, inexpensive and can be used in the following ways:
- Roasted, broiled
- Pureed and used to make soups
- In casseroles and salads
- To make bread and muffins
Harvesting butternut squash in the fall is one of most satisfying experiences in the garden. You’ve waited all summer long for the skin’s color to change from pale green to creamy beige. You’ve watched as the leaves start to turn brown and whither away. You’ve sat by patiently as the sun cures the rind to a golden perfection. Then you take them home and find that you have a heck of a lot of butternut squash, and no idea what to do with it.
Even if you aren’t growing butternut squash, you have no doubt seen it at your local store or farmers market.
If you’ve been wanting to prepare butternut (and other winter) squash here are 3 great and simple wholesome and comforting butternut squash recipes that everyone is sure to love.
One of the best things about these butternut squash dishes is the stock; there is so much flavor in the squash skins, and although most people discard them, they do make a marvelous stock.
Whenever you use a squash make a stock and store it in the freezer – it’s so much tastier than a cube. And never throw away the seeds, they make a tasty fiber filled granola! See recipe below! 🙂
Butternut Squash Barley Risotto – Recipe
Ingredients – Serves 4
For the butternut squash stock
2 tablespoons of olive oil
1 Spanish onion
1 large butternut squash (you use the peelings for the stock)
1 bay leaf
1 cinnamon stick
3 garlic cloves
For the risotto
- 1 peeled butternut squash from above (you use the flesh for the risotto)
- 50ml olive oil
- salt and pepper
- pinch of nutmeg
- 2 shallots, peeled and finely diced
- 1 teaspoon ground cumin
- 400g pearl barley
- 100ml dry white wine
- 1 litre hot squash stock (approximately)
- juice and finely gated zest of 1 lemon
- 60g fresh Parmesan cheese, finely grated
- 2 tablespoons chopped mint leaves
- 40ml pumpkin seed oil (optional)
- rocket salad, to serve
Make the stock: In a large pan, heat a dash of olive oil. Halve and slice the onion, leaving the skin on and cook over a high heat for 2 minutes.
Peel the squash and add the peelings to the pot, along with the bay leaf, cinnamon, carrot and garlic. Continue to cook over a high heat for a further 2 minutes. Cut the top half from the squash and cut the bulbous part in half length ways.
Scoop out the seeds and add these to the stock.
Add 2 and 1/2 litres of water, bring to the boil, then reduce to a simmer and cook for 30 minutes. Strain and return to the pan, if using for risotto, straight away; otherwise leave to cool, then refrigerate or freeze.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Cut the top half of the squash into 1cm dice and set aside; cut the bulbous half into rough 2cm chunks. Place the chunks of squash on a roasting tray, drizzle with olive oil, season with salt, pepper and a little grated nutmeg and roast until softened, about 20 minutes. Remove from the oven and purée until smooth.
Meanwhile, heat a dash of olive oil in a large pan and, once hot, add the shallots, cumin and diced squash. Cook over a medium heat until golden. Add the barley and cook for 1 minute, stirring constantly.
Add the wine and allow the barley to absorb all the liquid. Repeat with a large ladleful of hot squash stock, making sure it is absorbed before adding the next. Cook until the barley is tender and most of the stock has been absorbed, about 30 minutes.
Stir in the squash purée and warm through, then remove from the heat and add the lemon juice and zest to taste, Parmesan and mint. Check the seasoning and drizzle with pumpkin seed oil. Serve, topped with some rocket leaves.
This is one of the best butternut squash recipes to try when you want to introduce your kids to more vegetables.
Butternut Squash Souffle
1 20 oz package peeled and cubed butternut squash or a 1-1/2 lb. butternut squash, peeled, seeded and diced
1/3 cup granulated sugar
1-1/2 cups skim milk
1 tsp. vanilla
2 Tbsp. white whole wheat flour
3/4 cup egg substitute, such as Egg Beaters
1/4 cup butter, melted
1/4 cup butter, melted
1 cup crushed Ritz crackers
Preheat oven to 400 degrees. Spray a 9 x 13 casserole pan with nonstick cooking spray. Bring a large pot of water to boil. Add squash and cook 15 minutes or until tender when pierced with a fork.
Drain and transfer to a food processor.
Add remaining ingredients to food processor and combine until smooth. Transfer to prepared baking dish and bake in preheated oven 45 minutes.
In a medium bowl, combine butter and crushed crackers with a fork until crackers are moistened. Sprinkle over butternut squash.
Bake an additional 5-10 minutes or until golden brown.
Per serving: 282 calories, 15 g fat, 25 mg cholesterol, 32 g carbohydrate, 2 g fiber, 6 g protein, 129% Vitamin A, 20% Vitamin C, 15% calcium, 10% iron
Feel free to play around with the spices in this butternut squash soup to satisfy your own tastes.
The apples, cinnamon and nutmeg make it a sweet soup. If you prefer something more savory, increase the amount of garlic and cut back on the cinnamon and nutmeg.
It’s easy to make this soup a vegetarian recipe. Just substitute vegetable broth for the chicken broth. But don’t omit the sherry. It really brings out the soup’s flavor.
Many supermarkets now sell pre-peeled, cubed butternut squash in 20 oz. packages. It’s a great timesaver.
Just be sure to cut the cubes into smaller, bite-sized chunks, so they cook evenly. I make this soup in my favorite dutch oven.
Butternut Squash Soup
2 Tbsp. olive oil
5 cups peeled, seeded, cubed butternut squash
1/4 cup diced celery
1 medium onion, diced
1 leek, cleaned and diced
1 Tbsp. butter
3 cloves garlic, chopped
2 Granny Smith apples, peeled and chopped
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
4 cups chicken broth or vegetable broth
1/2 cup sherry
1 cup half and half (or whole milk)
salt and pepper to taste
1/2 cup chopped walnuts (optional)
Heat olive oil in a large saucepan over medium-high heat.
Add butternut squash, onion, leek and celery, stirring gently until squash is soft and browned, about 8-10 minutes.
Add butter and garlic to saucepan.
Stir in apples, spices and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, approximately 30 minutes.
Using an immersion blender, puree soup (or transfer to a blender to pureee in batches). Return soup to pot and mix in sherry, half and half, salt and pepper.
Heat until warm. Garnish with chopped walnuts if desired.