8 Inventive Ways to Enjoy Butternut Squash
Recipes in this Video
Roasted Butternut Squash Soup has its roots in North America, where butternut squash is a staple of autumn harvests. This comforting dish is often enjoyed during the colder months and is a favorite at Thanksgiving tables. Its creamy texture and sweet, nutty flavor make it a beloved choice for many, with variations emerging globally as chefs add spices and ingredients from their own culinary traditions.
Ingredients
- ●butternut squash
- ●olive oil
- ●onion
- ●garlic
- ●vegetable broth
- ●coconut milk
- ●ginger
- ●nutmeg
- ●salt
- ●black pepper
- ●fresh thyme
- ●lemon juice
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Cut butternut squash in half, remove seeds, and drizzle with olive oil.
- 3Sprinkle with salt and pepper, then place cut-side down on a baking sheet.
- 4Roast in the oven until tender, about 40-50 minutes.
- 5While squash roasts, heat olive oil in a large pot over medium heat.
- 6Add chopped onion and garlic, sauté until translucent, about 5-7 minutes.
- 7Stir in ginger and nutmeg, cooking for another minute until fragrant.
- 8Remove roasted squash from the oven and scoop flesh into the pot.
- 9Pour in vegetable broth and bring to a simmer.
- 10Blend the mixture until smooth using an immersion blender or a countertop blender.
- 11Stir in coconut milk and lemon juice, adjusting seasoning as needed.
- 12Serve hot, garnished with fresh thyme.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: heavy cream
Almond milk is lower in calories, while heavy cream adds richness.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasonings
Homemade stock is fresher and can be made from scraps.
Techniques
Equipment
Also Known As
Loaded Butternut Squash Cordon Bleu is a modern twist on the classic French dish, Cordon Bleu, which traditionally features meat wrapped around cheese. This vegetarian adaptation celebrates the sweet, nutty flavors of butternut squash while providing a hearty meal option. Popular in American kitchens, this dish reflects the growing trend towards plant-based eating, making it a favorite for both vegetarians and meat-lovers alike.
Ingredients
- ●butternut squash
- ●cheese
- ●ham
- ●breadcrumbs
- ●egg
- ●flour
- ●mustard
- ●thyme
- ●garlic powder
- ●onion powder
- ●black pepper
- ●olive oil
- ●parsley
- ●paprika
- ●salt
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the butternut squash in half lengthwise and scoop out the seeds.
- 3Brush the cut sides with olive oil and sprinkle with salt and pepper.
- 4Place the squash cut side down on a baking sheet and roast for 30-35 minutes until tender.
- 5Let the squash cool slightly, then scoop out the flesh into a bowl.
- 6Mix the squash flesh with cheese, ham, mustard, thyme, garlic powder, and onion powder until combined.
- 7Form the mixture into patties or logs.
- 8Dredge each patty in flour, dip in beaten egg, and coat with breadcrumbs.
- 9Heat olive oil in a skillet over medium heat until shimmering.
- 10Pan-fry the patties for 3-4 minutes on each side until golden brown.
- 11Transfer to the oven and bake for an additional 10 minutes to heat through.
- 12Garnish with parsley and paprika before serving.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast offers a cheesy flavor with fewer calories.
ham
Healthier: turkey ham
Cheaper: smoked tofu
Smoked tofu provides a plant-based alternative at a lower cost.
breadcrumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats are healthier and gluten-free.
egg
Healthier: flaxseed meal
Cheaper: applesauce
Flaxseed meal binds ingredients well while being egg-free.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups butternut squash, roasted and mashed
- ●1 cup mascarpone cheese
- ●1 1/2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/4 tsp nutmeg
- ●1/4 tsp black pepper
- ●1 egg
- ●1/2 cup grated Parmesan cheese (for serving)
- ●Fresh sage leaves (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
- 3Once roasted, scoop out the flesh and mash it in a bowl until smooth. Let it cool slightly.
- 4In a large mixing bowl, combine the mashed butternut squash, mascarpone cheese, egg, salt, nutmeg, and black pepper. Mix until well combined.
- 5Gradually add the flour, mixing until a soft dough forms. You may need to adjust the flour amount slightly depending on the moisture of the squash.
- 6On a floured surface, divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
- 7To shape the gnocchi, you can use a fork to create ridges on each piece, if desired.
- 8Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 9Serve the gnocchi warm, topped with grated Parmesan cheese and garnished with fresh sage leaves.
Equipment
Ingredients
- ●2 cups butternut squash, peeled and cubed
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup coconut milk
- ●1 tsp ground ginger
- ●1/2 tsp nutmeg
- ●1/2 tsp cinnamon
- ●Salt to taste
- ●Pepper to taste
- ●2 tbsp olive oil
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add the cubed butternut squash, ground ginger, nutmeg, and cinnamon. Stir to combine.
- 5Pour in the vegetable broth and bring to a boil.
- 6Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
- 7Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- 8Stir in the coconut milk and season with salt and pepper to taste.
- 9Heat the bisque gently until warmed through, then serve hot, garnished with fresh parsley.
Equipment
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