Whether pumpkin or butternut, squash is the talk of the fall season. When everything starts to cool down and the nights get darker, all you want is something warm and hearty to get you through. Butternut squash is such a versatile foodstuff that there's a whole host of recipes out there to try. Each one as delicious as the next, you’ll never get tired of this delight.
In summer, you stuffed peppers and mushrooms. For fall, why not stuff squash? There are tons of stuffed butternut squash recipes out there. The best part being? You can put anything inside of the squash you like, and the squash will add a cheeky dose of nutty, delicious flavor. Stuffed vegetable dishes are also super easy to make. If you're looking for a cozy, simple-to-make meal, stuffed butternut squash is the one. Furthermore, if you're looking for ideas, try this one on for size: Cranberries, kale, chickpeas, and orange zest. Delicious, nutritious, and filling.
Curries are another dish that lines your tummy with warm goodness, but you might not have thought about using squash before. You can use the butternut squash as a replacement for chicken or just forgo any customs altogether. Making a butternut squash curry means if you make a big pot, you'll have dinner for three nights sorted at most. You'll also have the chance to use some of those pesky spices that have been living in your cabinet for way too long. Spices you might need for a hearty curry: Coriander, curry powder, and a little red pepper.
Starbucks hit it out of the park when they invented their pumpkin spice latte. It inspired a generation! But what if I told you there's an equally-as-yummy specialty coffee that uses butternut squash? Starbucks's secret is their pumpkin spice lattes don't use pumpkin at all. For this butternut latte, you'll actually be using butternut squash puree. All you need is the puree, coconut milk, butterscotch flavoring, and a pinch of cinnamon. Butternut lattes taste like fall, and once you've had one, you might never crave a PSL again.
Yummy, butternut squash soup. If there's one thing we love about Autumn, it's that it's soup season. The hot summer months just don't seem to mesh well with it, but when it's getting cooler outside, there's nothing better than heating up some soup and tucking in. You can make butternut squash soup any way you wish, whether you prefer your soups thinner, thicker, or creamier. For the creamiest, most filling butternut soup, use crème fraîche or sour cream and a pinch of chili. The cream will dial the spice down on the chili, but it'll still have the nutty kick combo of the spice and the squash. Bon appetit!
All Hasselback means is your vegetable of choice is cut in a specific way. The idea comes from the Swedes whose vision of baked potatoes has them cut through halfway in thin slices all along the vegetable. It's a style that makes the food taste as deliciously roasted as yummily baked. In other words, the best of both worlds. Going Hasselback with your butternut squash means never going back. Prepare the squash as you would for any recipe, then remove the seeds, white skin, and flesh. Once that's done, give your squash a glaze, oil, and pop it in a baking dish. Roast the squash for 15-or-so minutes and then do the Hasselback slicing. Then, just pop it back on in.
Quite often, salads aren't as filling as we hope they're going to be. Using butternut squash in them, however, makes a world of difference. It's also a recipe that can be eaten at any time of year, including summer. Best made with fresh vegetables, you can go wild with experimentation and then make a big batch when you've got it just right. Et voila, meals for days! Try grilling the butternut squash with some onion for an extra bit of flavor, then polish it off with some crumbled feta. The more, the better.
If you've never experienced the joy of a galette, now's the time. It shouldn't be a shocking statement to say the French know what they're doing when it comes to food. Galettes are somewhere along the lines of a savory crepe, but thicker and fuller. Roasting some butternut squash and adding caramelized onion could not be a better galette topping. It's sweet but punchy and savory at the same time; everything a true galette should be. Galettes are where pizzas and omelets converge, in a way, but better.
Tip: Roast squash for around 30 minutes, depending on your oven temperatures. Make sure it's nice and crisp on the outside and soft on the inside, ripe to absorb the runoff from the onions.
Here's one that isn't for vegans, but is also a dish that can switch out the chicken thighs for tofu or meat substitute to almost the same result. This is a super simple, one-pan dish for anybody who wants to make a meal that will either feed the whole family or just feed a couple of you for a couple of days. Simply throw all of your ingredients together in one pan and get-to-broiling. Throwing the butternut squash in with the chicken is where the magic comes from here, with the squash taking on the juicy flavor of the chicken legs. Add a pinch of garlic, pepper, and paprika for that extra kick.
There's no speedy dinner like a tart, but have you had one with butternut squash yet? Now's the time to try. The key here is to cube the squash and go small, but not too small. Season and bake it while you're preparing the pastry, which can be self-made or store-bought, depending on how much energy you have. While that's also baking, prepare some ricotta, sage, rocket, tomatoes, or any ingredients you want to add to your tart and mix them together. Spread the mix and squash onto the tart and bake some more. That's all it takes for this delightful dish.
` You need no formal training or cooking skills to make a good butternut squash risotto. However, that's also not the best thing about it. This butternut squash risotto is a healthy and filling dish that's as suited for springtime supper as it is fall dinner. Prepare and cube your squash and roast it in until it's nice, juicy, and tender. Then, mix it up with cooked rice and fried sage, leave it to boil, and serve. You'll never crave another kind of risotto again.