butternut squash recipes

This Butternut Squash soup from Delish.com is an easy and comforting fall meal. 

Roasted Butternut Squash Soup

butternut squash,

potatoes,

olive oil

Kosher salt

black pepper

butter

onion, chopped

celery,

carrot,

thyme,

chicken broth

This is so great for a first-timer Corona self isolating cook like me. I added squash and Yukon gold potatoes to the roasting pan and some rosemary to the mirepoix on the stove. I also amped up the butter and used consommé powder( Osem brand) as I did not have liquid broth. also everything was about double for my go at it, as I am not sure how long we will all be staying home! It was really good and I am quite proud of myself for this achievement. Stay Healthy!

I’ve made this 4 times since December. I love having it for lunch w some homemade croutons. I have yet to use thyme in it but have tried it w an apple added during roasting process and it’s ALWAYS delicious. I’ve also tried it with both precut squash from Costco &amp; store bought squash. I tend to think fresh cut gives the most robust flavor, but precut is great if you are short on time. Thank you for a great recipe addition to my repertoire.

This is a family favorite.  I use sweet potatoes in mine and the apple. I believe that roasting the squash does make a difference.  I cut and seed mine and bake it and them peel and cube it sometimes.  It is easier to peel then.

Loved it! 
I made a couple of slight mods.
Used 1/2 qrt turkey broth and 1/2 qrt 10% cream. At the end added 1/2 cup dry (4gm) white wine to thin the soup. Still has a thick consistancy. Will make again.

tried this recipe tonight and it was delicious. I added a Granny Smith Apple, didn’t use butter and added coconut milk. I think those extra items were a delicious addition

Made this  tonite &amp; it&#39;s delicious. I omitted the potatoes &amp; it is still perfection! I was looking for a recipe that didn&#39;t call for cream so decided to try this out.  I added a tiny clove of chopped garlic to the coated cubes during roasting process. For the chicken stock,  I used a tbsp of &#34;Better Than Bouillon&#34; in 32 oz  of water (love BTB!).  Also added nutmeg,  a bit of ground rosemary &amp; a Tbsp of brown sugar. I&#39;m always happy to cut sprigs of our home-grown thyme. This recipe is a keeper!  Even hubby liked it and he doesn&#39;t eat soup!

<strong>This soup turned out absolutely delicious.  Wasn't hard or even time consuming.  I bought pre-cut squash and microwaved for couple minutes.  Added three raw baking potatoes chopped. Then popped it all into oven to bake for 1/2 hour with the olive oil, salt and pepper.   I prepared the other ingredients and sauteed, then put it all together with Vegan high protein organic broth.I didn't have an immersion blender so I just used my portable mixer.  It turned out a bit chunky with the mixer but I liked it that way. I will definitely make this again and store in freezer. I have a full tummy and satisfied palate.</strong>

I’m very disappointed with this recipe. I followed it precisely yet the flavor was bland. Roasting the squash in olive oil gave me a greasy mouth feel which I didn’t get when I made this soup with boiled squash. I added apple cider vinegar to cut the oily taste as well as a little cayenne pepper and several apples but nothing improved this soup..
i will not be using this recipe again.

Delicious! I cut the squash in half, roasted for an hour, scooped it out then added to the pot. Super easy!

I made this for our family Thanksgiving dinner and it was a HUGE hit. I followed the recipe almost exactly except I swapped out the chicken broth with a vegetable broth to keep vegetarian-friendly. Also, I added a teaspoon of nutmeg after everything was blended. I tripled the recipe, needed enough for 16 people, so keep that in mind for the nutmeg addition.
I used an immersion blender which made it so easy.
Great recipe, thanks. I'll be making this again!

This is so nummy!! I've got others in my family making it too! I added some cayenne for a little kick.

https://streaming.hearstdigitalstudios.com/df82e80e-4748-4a1d-b260-9d7eb48cee83/video_rover_16x9_1080p_hd_1584560606_18917.mp4

You Will Fall For This Amazingly Velvety Soup

Roasted Butternut Squash with spiced lentils, feta and pine nuts will become one of your favourite butternut squash recipes!

Roasted Butternut Squash with Spiced lentils, Feta and Pine nuts

250 gr- green lentils

75 gr- pine nuts

squash

tbsp.-olive oil

onion

tbsp. of each-ground cumin (ground turmeric and paprika)

garlic

400 gr- canned tomatoes (chopped)

sugar

bunch/30 grams- flat leaf parsley (chopped)

bunch/15 grams- cilantro (chopped)

125 gr- feta (crumbled)

Preheat the oven to 375F/190C. Wash the lentils and put them in a pot with plenty of water, bring to a boil, add a pinch of salt and cook until tender but not falling apart for 20 min.

Cube the butternut squash, toss with a tablespoons of olive oil and spread on a shallow baking pan, sprinkle with some salt. Roast for 30 minutes.

While the squash is roasting, slice the onions and cook them in remaining olive oil over low heat for 5 minutes without browning, then add cumin, turmeric, paprika, garlic and some salt and cook for a minute longer stirring.

Then add canned tomatoes, half the parsley and half the cilantro, a pinch of sugar and a pinch of salt.

Let it simmer for 10-15 minutes. Stir in cooked lentils in the last 5 minutes.

Add the spiced lentil mixture to the pan with roasted butternut squash and toss gently to coat the squash evenly. Add remaining parsley and cilantro.

Serve with crumbled feta and a sprinkle of pine nuts.

Hot and comforting on those chilly fall days!

Butternut Squash, Apple, Coconut Soup

butternut squash

Tbsp Olive Oil

apple

celery

tsp sage, dried

coconut milk

stock

salt

pepper

Cut squash into small pieces. Saute in olive oil for about 5 minutes, turning often.

Dice onion and celery. Add onion and celery to butternut and saute a few more minutes until soft.

Core apple and cut into small pieces. Add apple and sage to squash and vegetables and saute a few minutes more.

Cover with the coconut milk and about 4 1/2 cups of stock (depends on how thick you want your soup) and cook about 30 minutes until squash is tender.

Puree with an immersion blender or in batches in a blender. Add more warm stock as needed to thin to desired consistency. Makes 8 cups of thick soup. More if you like it thinner. Freezes very well.

Grilled cheese sandwiches are a great to serve with this soup.

Browse the top 20 most popular butternut squash recipes from soups, salads, side dishes, mains, and dessert, there are so many ways to cook with squash.

20 Easy Butternut Squash Recipes

Make ahead

Many of these recipes are super easy to make ahead ahead and stores easily in the fridge or freezer. Plan ahead and prep the ingredients in advance, if possible. This will be a life-saver if you are entertaining a crowd. So whether that means chopping up vegetables or mixing ingredients together, it's makes things go a lot more smoothly and quicker when you are cooking. You can store all your prepared ingredients in airtight containers in the refrigerator.

I'm with you and enjoy butternut squash in the cooler months but this round-up is perfect to enjoy year-round!  Thank you for putting this together!

https://www.youtube.com/watch?v=Xkuuok9MSt8

The BEST Roasted Butternut Squash Recipe | Ahead of Thyme. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? This soup gets some sweetness from the carrots, and it’s got a bite from the cayenne powder, and it’s just all around comfort food... without the guilt! That's right, this soup is super healthy. It's vegan, gluten-free and whole 30 compliant. Which also means that there is no cream, no milk, no butter!! Yet this soup has a very creamy and smooth texture from the butternut squash. You really can't get any healthier than that! #butternutsquashsoup #butternutsquash #thanksgivingrecipe

FULL RECIPE: https://www.aheadofthyme.com/2015/12/roasted-butternut-squash-soup/

PIN for later: https://www.pinterest.ca/pin/150870656247506566/

P R O D U C T S

All-Natural Cayenne Pepper: https://amzn.to/2RuyrxY
Organic Vegetable Stock Cubes: https://amzn.to/2RvROqw
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The BEST Roasted Butternut Squash Recipe

Roasting butternut squash whole is an easy way to enjoy this delicious winter squash. Simply slice in half, then bake until tender.

Roasted Whole Butternut Squash

butternut squash (about 1 ½ to 2 pounds)

olive oil (divided)

kosher salt (for seasoning)

black pepper (for seasoning)

maple syrup

cinnamon

nutmeg

pecans (optional)

Set the oven rack to the center position and preheat to 400ºF (204ºC).

Wash and thoroughly dry the butternut squash.

Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash.

Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.

Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.

Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.

Brush the flesh of the squash with 1 tablespoon of olive oil. Place the squash cut side down and evenly spaced on the baking sheet.

Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squash's size.

Carefully turn the squash over with tongs and season with salt and pepper. Serve as is or proceed with maple glaze.

In a small bowl, combine maple syrup, cinnamon, and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes.

Garnish whole roasted butternut squash with chopped pecans.

An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

Butternut Squash Ravioli with Sage Butter

lbs butternut squash

tbsp oil

garlic (smashed

ricotta (I prefer Polly-o)

Pecorino Romano (plus optional more for serving)

kosher and black pepper (to taste)

square wonton wrappers

salted butter

sage leaves (divided)

Preheat the oven to 400F.

Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.

Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork  until very smooth (a blender would work too).

Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.

Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.

Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.

Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.

Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.

Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.

Gently toss raviolis with the butter until warm, 1 to 2 minutes.

Top with black pepper and serve with additional Pecorino Romano, if desired.

Easy Butternut Squash Ravioli in Sage Butter made semi-homemade with wonton wrappers.
Print FULL Recipe:  https://www.skinnytaste.com/butternut-squash-ravioli-with-sage-butter/

Easy Butternut Squash Ravioli in Sage Butter

Here&#39;s the BEST Butternut Squash Recipes - and try this BONUS Stuffed Butternut Squash with Sausage recipe.

Butternut Squash Recipes

lb turkey

fennel seeds

paprika

garlic powder

tsp pepper

kale

Preheat oven to 450 F. Microwave squash one at a time for 2 minutes each. Peel and slice butternut squash in half lengthwise. Scoop out the seeds then arrange halves on a parchment lined baking sheet, cut sides up. Drizzle with 1 tbsp olive oil then season with salt and pepper. Bake for 45 minutes until softened.

Meanwhile, mix fennel, paprika, garlic powder, salt &amp; pepper into raw ground turkey to create sausage. Pan fry with 1 tbsp olive oil over med-high heat for 7-8 minutes until fully browned and cooked through. Stir in kale then set aside.

Remove squash from oven and scrape out a thin layer of flesh. Either reserve flesh for another use or toss with cooked turkey and kale, then stuff back into squash and bake another 5 minutes. Serve and enjoy!

https://www.youtube.com/watch?v=i7thVffoq2A

Butternut squash is WAY more than just a side dish! Today I'm showing you how to turn this festive fall flavour into 5 delicious, creative meals that are sure to satisfy! Plus, download my 7-day fall dinner menu! I don't know about you, but I can't wait to dive into all of these delicious fall eats - it's my favourite season for food! ❤️

DOWNLOAD YOUR FREE FALL MEAL PLAN: https://www.mealprepbootcamp.net/fall-recipes

📝 30+ BUTTERNUT SQUASH RECIPES TO TRY: https://thegirlonbloor.com/butternut-squash-recipes/

EVEN MORE FALL RECIPES ON THE BLOG: https://thegirlonbloor.com/?s=fall+recipes

►RELATED VIDEOS FOR FALL
Sweet Potato Salad: https://www.youtube.com/watch?v=9UQjpCZ4XMo&t=6s 
Cozy fall recipes: https://www.youtube.com/watch?v=E1QUMkQ0Gfk

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#fallrecipes #butternutsquash #butternutsquashrecipes

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HOW TO COOK BUTTERNUT SQUASH 5 WAYS | + Download my FREE fall meal plan

Cutting  butternut squash may seem intimidating , but follow our technique and it's easy. Then learn the best way to roast butternut squash in th eoven. 

How To Roast Butternut Squash

butternut squash, peeled, seeds

red pepper flakes

https://streaming.hearstdigitalstudios.com/43973559-5f9e-4e7a-a1fe-04ed8fd940ba/video_rover_16x9_1080p_hd_1602608101_32197.mp4

Three Tricks For Roasting Perfect Butternut Squash

These easy butternut squash recipes will have you loving the versatility of fall&#39;s favorite vegetable. Especially when you stuff it with this savory, apple sausage filling!

Best Butternut Squash Recipes

½ pound butternut squash

avocado oil (or olive oil)

salt and pepper (to taste)

Italian sausage

onion (diced)

(lightly packed) baby spinach

apple (diced)

sage (finely chopped)

rosemary (finely chopped)

cranberries (unsweetened)

pecans (chopped)

Slice

Preheat your oven to 400F (200F). Slice the butternut squash in half with a very sharp knife.

Scoop

Scoop the seeds out of the butternut squash with a spoon. Then lightly brush oil on each butternut squash halve and season with salt and pepper.

Bake

Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.

Cook

While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it&#x27;s just browned.

Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted. Then add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.

Stir

Turn off the heat and stir in the cranberries and pecans.

Remove

When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh to make room for the filling.

Fill

Fill the butternut squash with the apple sausage filling.

Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they&#x27;re golden on top. Serve immediately.

Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.

Roasted Butternut Squash and Spinach

kosher salt

Pepper

c. sliced almonds

cayenne pepper

c. baby spinach

Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.

Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.

Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.

Have made this several times and it’s delicious

An easy recipe for Air Fryer Butternut Squash with a hint of spices. This healthy side dish is quick, tender and delicious!

Air Fryer Butternut Squash

onion powder

sweet paprika

brown sugar (optional)

Place butternut squash in the air fryer basket and spray with olive oil spray.

Air fry 340F 20 to 23 minutes*, shaking the air fryer basket a few times until the squash is fork tender and golden.

Meanwhile, in a small bowl, combine the onion powder, garlic powder, sweet paprika, cayenne, salt and brown sugar, if using.

When the squash is tender, drizzle and toss the squash with olive oil.

Add the spice mixture and toss gently to coat; cook 3 to 4 more minutes. Serve hot.

The ultimate savory Butternut Squash Casserole with Parmesan-creamed kale, nutty Gruyere cheese, and a toasted walnut-sourdough topping. This stunning side dish will be the hit of your next holiday gathering.

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Top 20 butternut squash recipes recipes from across the web

The most viewed butternut squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Butternut Squash Soup

Roasted Butternut Squash with Spice...

Butternut Squash, Apple, Coconut So...

20 Easy Butternut Squash Recipes

Roasted Whole Butternut Squash

Butternut Squash Ravioli with Sage ...

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How To Roast Butternut Squash

Best Butternut Squash Recipes

Roasted Butternut Squash and Spinac...

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Vegan miso mushroom, squash and che...

The most viewed butternut squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine