How to cook butternut squash

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini offers a lower calorie option while carrots provide a similar sweetness.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often more affordable.

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds.

Brush the cut sides with olive oil and season with salt and black pepper.

Place the squash cut-side down on a baking sheet lined with parchment paper.

Roast in the oven for 30-40 minutes until tender and caramelized.

Meanwhile, heat olive oil in a skillet over medium heat.

Add chopped onion and garlic, cooking until softened, about 5 minutes.

Stir in thyme and sage, cooking for another minute until fragrant.

Scoop the roasted squash flesh into the skillet and mix with the onion and garlic.

Add vegetable broth and bring to a simmer, cooking for 5 minutes.

Puree the mixture using an immersion blender until smooth.

Stir in cream, maple syrup, cinnamon, and nutmeg, adjusting seasoning as needed.

Serve hot, garnished with pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary