- Baked Butternut Squash
- Butternut Apple Crisp
- Butternut Bisque*
- Butternut Squash & Parmesan Bread Pudding
- Butternut Squash Fries
- Butternut Squash Risotto
Baked Butternut Squash
1 butternut squash
2 tbsp butter, melted
¼ tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp pepper
6 tsp brown sugar, divided
Cut squash in half lengthwise; discard seeds. Brush squash halves with butter.
Combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves.
Place 2 tsp brown sugar in each half. Sprinkle remaining brown sugar over cut
sides of squash. Place in 11x7x2 baking dish coated with nonstick cooking
spray. Cover and bake at 350 for 40 minutes. Uncover; bake 15-25 minutes
longer until squash is tender.
Butternut Apple Crisp
1 small butternut squash
3 medium tart apples, peeled and sliced
¼ cup corn syrup
2 tbsp lemon juice
¾ cup packed brown sugar
1 tbsp corn starch
1 tsp ground cinnamon
½ tsp salt
OAT TOPPING:
½ cup all-purpose flour
½ cup quick-cooking oats
¼ cup packed brown sugar
6 tbsp cold butter
Vanilla ice cream
Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin
slices. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
Combine the brown sugar, corn starch, cinnamon and salt; stir into squash
mixture. Transfer to a greased 13x9x2 baking dish. Cover and bake at 375 for 20
minutes.
In a small bowl, combine the flour, oats and brown sugar; cut in butter until
mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 25
minutes longer or until squash and apples are tender and topping is lightly
browned. Serve warm with ice cream. 6-8 servings
Butternut Bisque
6 Cups Chicken or Vegetable Broth
1 large butternut squash - peeled and cubed (about 6 cups)
1 medium sized tar green apple - peeled, cored and chopped
1 large onion, chopped
1 1/2 tsp. sugar
1 tsp. Salt
pinch of rosemary
fresh ground pepper
2 tbsp. butter
2 tbsp. Flour
3 tbsp. dry sherry or dry white wine
2 egg yolks
1 pint half and half
Combine stock, squash, apples, onion, sugar, salt, rosemary and pepper in
large saucepan. Bring to boil. Reduce heat and simmer until squash is tender -
about 1 hour. Puree squash until very smooth. Return to pan and bring to boil.
Melt butter in another heavy large saucepan over medium-low heat. Whisk in
flour and cook 3 minutes. Whisk in squash puree. Simmer 5 minutes. Mix in
sherry...beat yolks and cream in a small bowl. Blend in some of how soup.
Whisk mixture back into soup. Rewarm if necessary, but do no boil.
Butternut Squash and Parmesan Bread Pudding
3 cups cubed peeled butternut squash
Cooking spray
½ tsp salt, divided
1 tsp olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup grated Parmigiano-Reggiano cheese, divided
¼ tsp black pepper
1/8 tsp ground nutmeg
3 large eggs
2 large egg whites
8 oz cubed day-old French bread
1. Preheat oven to 400.
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking
spray. Sprinkle with ¼ tsp salt. Bake at 400 for 12 minutes or until tender.
Remove from oven; reduce oven temperature to 350.
3. Heat oil in a medium nonstick skillet over medium high heat. Add onion;
sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from
heat; cool slightly.
4. Combine remaining ¼ tsp salt, milk, ½ cup cheese, pepper, nutmeg, eggs
and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion
mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon
into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining
½ cup cheese. Bake at 350 for 45 minutes or until pudding is set and lightly
browned.
Butternut Squash Fries
1. Preheat oven to 425. Prepare one medium butternut squash , cut into ½ inch
wide sticks. On a baking sheet, combine squash with 2 tbsp olive oil and ½ tsp
ground cumin; season with coarse salt and ground pepper. Toss to coat, and
spread squash in a single layer. Roast until fork-tender, about 45 minutes to 1
hour.
2. Sprinkle with 1 tbsp each fresh lime juice and chopped cilantro.
1 butternut squash
2 tbsp butter, melted
¼ tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp pepper
6 tsp brown sugar, divided
Cut squash in half lengthwise; discard seeds. Brush squash halves with butter.
Combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves.
Place 2 tsp brown sugar in each half. Sprinkle remaining brown sugar over cut
sides of squash. Place in 11x7x2 baking dish coated with nonstick cooking
spray. Cover and bake at 350 for 40 minutes. Uncover; bake 15-25 minutes
longer until squash is tender.
Butternut Apple Crisp
1 small butternut squash
3 medium tart apples, peeled and sliced
¼ cup corn syrup
2 tbsp lemon juice
¾ cup packed brown sugar
1 tbsp corn starch
1 tsp ground cinnamon
½ tsp salt
OAT TOPPING:
½ cup all-purpose flour
½ cup quick-cooking oats
¼ cup packed brown sugar
6 tbsp cold butter
Vanilla ice cream
Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin
slices. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
Combine the brown sugar, corn starch, cinnamon and salt; stir into squash
mixture. Transfer to a greased 13x9x2 baking dish. Cover and bake at 375 for 20
minutes.
In a small bowl, combine the flour, oats and brown sugar; cut in butter until
mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 25
minutes longer or until squash and apples are tender and topping is lightly
browned. Serve warm with ice cream. 6-8 servings
Butternut Bisque
6 Cups Chicken or Vegetable Broth
1 large butternut squash - peeled and cubed (about 6 cups)
1 medium sized tar green apple - peeled, cored and chopped
1 large onion, chopped
1 1/2 tsp. sugar
1 tsp. Salt
pinch of rosemary
fresh ground pepper
2 tbsp. butter
2 tbsp. Flour
3 tbsp. dry sherry or dry white wine
2 egg yolks
1 pint half and half
Combine stock, squash, apples, onion, sugar, salt, rosemary and pepper in
large saucepan. Bring to boil. Reduce heat and simmer until squash is tender -
about 1 hour. Puree squash until very smooth. Return to pan and bring to boil.
Melt butter in another heavy large saucepan over medium-low heat. Whisk in
flour and cook 3 minutes. Whisk in squash puree. Simmer 5 minutes. Mix in
sherry...beat yolks and cream in a small bowl. Blend in some of how soup.
Whisk mixture back into soup. Rewarm if necessary, but do no boil.
Butternut Squash and Parmesan Bread Pudding
3 cups cubed peeled butternut squash
Cooking spray
½ tsp salt, divided
1 tsp olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup grated Parmigiano-Reggiano cheese, divided
¼ tsp black pepper
1/8 tsp ground nutmeg
3 large eggs
2 large egg whites
8 oz cubed day-old French bread
1. Preheat oven to 400.
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking
spray. Sprinkle with ¼ tsp salt. Bake at 400 for 12 minutes or until tender.
Remove from oven; reduce oven temperature to 350.
3. Heat oil in a medium nonstick skillet over medium high heat. Add onion;
sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from
heat; cool slightly.
4. Combine remaining ¼ tsp salt, milk, ½ cup cheese, pepper, nutmeg, eggs
and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion
mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon
into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining
½ cup cheese. Bake at 350 for 45 minutes or until pudding is set and lightly
browned.
Butternut Squash Fries
1. Preheat oven to 425. Prepare one medium butternut squash , cut into ½ inch
wide sticks. On a baking sheet, combine squash with 2 tbsp olive oil and ½ tsp
ground cumin; season with coarse salt and ground pepper. Toss to coat, and
spread squash in a single layer. Roast until fork-tender, about 45 minutes to 1
hour.
2. Sprinkle with 1 tbsp each fresh lime juice and chopped cilantro.
- Butternut Squash Soup
- Penne with Butternut Squash
- Roasted Butternut Squash Dip
- Roasted Butternut Squash with Marsala
- Penne with Butternut Squash
Butternut Squash Recipes
Butternut Squash Risotto
2 cups water, divided
2 cans low-salt beef broth
2 tsp olive oil
½ cup finely chopped yellow onion
3 cups cubed, peeled butternut squash
½ tsp salt
¼ tsp freshly ground black pepper
1 ½ cups Arborio rice or other short-grain rice
½ cup grated Parmigiano-Reggiano cheese
3 tbsp unsalted butter
2 tbsp finely chopped fresh parsley
1. Bring 1 ½ cups water and broth to a simmer in a large saucepan (do not
boil.) Keep warm over low heat.
2. Heat the oil in a dutch oven over medium heat. Add onion; cook 8 minutes
or until golden, stirring frequently. Add ½ cup water, squash, salt and pepper;
cook 10 minutes or until squash is tender and water has almost evaporated.
Add rice; stir until combined. Stir in ½ cup broth mixture; cook until liquid is
nearly absorbed, stirring constantly. Add the remaining broth mixture, ½ cup
at a time, stirring constantly until each portion of broth is absorbed before
adding the next (about 30 minutes total.) Stir in cheese, butter, and parsley.
Serve immediately.
Butternut Squash Soup
2 ½ lbs butternut squash
2 tbsp olive oil
12 tbsp unsalted butter
1 medium to large onion, diced
½ tsp salt
¾ tsp ground cumin
½ tsp ground coriander
6 Fresh tomatoes, seeds removed, and diced
3 cups chicken or vegetable stock
1 tbsp plain yogurt or heavy cream
1 tbsp minced fresh flat-leaf parsley
Preheat oven to 375. Split the squash and remove the seeds and rub with olive
oil (roast the seeds, they are delicious). Roast the squash for 45 to 60 minutes.
Check with fork until tender. Remove, let cool, and peel. Put the olive oil and
butter in pot and heat. Add onions and cook until translucent. Add tomatoes
(include any juice you get from removing the seeds. When removing seed,
leave as much of the core as possible.) Add the cumin and coriander and cover
the lid. Simmer for 10 minutes. Add squash and break up in soup with spoon.
Simmer for 20 minutes. Let the soup cool down and puree in food processor
until smooth. Return to medium or low heat to warm. Serve with a dollop of
plain yogurt or cream.
Roasted Butternut Squash Dip
1 butternut squash
1 small sweet onion, trimmed and quartered
4 garlic cloves, unpeeled
1 ½ tsp olive oil
2 tbsp crème fraiche or whole sour cream
¾ tsp salt
1/8 tsp ground red pepper
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1. Preheat oven to 350.
2. Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides
of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange
squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and
garlic cloves on pan. Bake at 350 for 45 minutes or until tender. Cool slightly.
Peel squash. Squeeze garlic cloves to extract pulp.
3. Place squash, onion, and garlic pulp in a food processor; process until
smooth. Add crème fraiche and remaining ingredients; process to combine.
Serve warm with toasted baguette slices or pita chips.
Roasted Butternut Squash with Marsala
3 tbsp olive oil
3 lbs butternut squash, peeled & cut into 3/4-inch dice
3 med onions, chopped
1 tbsp chopped thyme
1/2 tsp freshly grated nutmeg
Salt and freshly ground pepper
1 cup dry Marsala
3 tablespoons finely chopped flat-leaf parsley
Preheat the oven to 425°. Spread the oil in a large metal baking dish. Add the
squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper
and toss to coat. Roast for 20 to 25 minutes, or until the squash and onions are
tender and lightly browned. Transfer the vegetables to a serving bowl and set
the pan over high heat. Add the Marsala and cook until reduced to a glaze,
about 15 minutes. Pour the Marsala over the vegetables, sprinkle with the
parsley and toss well. Keep warm until serving.
Penne with Butternut Squash
1 lb penne rigate pasta
3 ½ cups butternut squash, peeled, seeded, and cut into 1-inch pieces
3 garlic cloves, finely chopped
1 tbsp. olive oil
1 cup water
1 tsp. finely chopped fresh sage
½ tsp. salt
3 tbsp. unsalted butter, cut into ½ inch cubes
1 cup finely grated Parmigiano-Reggiano + some for sprinkling
Cook pasta in a 6 to 8 quart pot of boiling water until al dente. While heating
water for pasta, pulse squash in a food processor until coarsely chopped. Cook
garlic in oil in a 12 inch skillet over moderate heat, stirring, until pale golden,
about 1 minute. Add squash, water, sage, and salt and simmer, covered, until
squash is tender, 5 to 7 minutes. Add butter and stir until incorporated. Reserve
1 cup pasta-cooking water, then drain pasta and return to pot. Stir in squash
mixture, cheese, and pepper to taste until combined well. Season with salt and
add some of reserved cooking water to moisten if necessary.
2 cups water, divided
2 cans low-salt beef broth
2 tsp olive oil
½ cup finely chopped yellow onion
3 cups cubed, peeled butternut squash
½ tsp salt
¼ tsp freshly ground black pepper
1 ½ cups Arborio rice or other short-grain rice
½ cup grated Parmigiano-Reggiano cheese
3 tbsp unsalted butter
2 tbsp finely chopped fresh parsley
1. Bring 1 ½ cups water and broth to a simmer in a large saucepan (do not
boil.) Keep warm over low heat.
2. Heat the oil in a dutch oven over medium heat. Add onion; cook 8 minutes
or until golden, stirring frequently. Add ½ cup water, squash, salt and pepper;
cook 10 minutes or until squash is tender and water has almost evaporated.
Add rice; stir until combined. Stir in ½ cup broth mixture; cook until liquid is
nearly absorbed, stirring constantly. Add the remaining broth mixture, ½ cup
at a time, stirring constantly until each portion of broth is absorbed before
adding the next (about 30 minutes total.) Stir in cheese, butter, and parsley.
Serve immediately.
Butternut Squash Soup
2 ½ lbs butternut squash
2 tbsp olive oil
12 tbsp unsalted butter
1 medium to large onion, diced
½ tsp salt
¾ tsp ground cumin
½ tsp ground coriander
6 Fresh tomatoes, seeds removed, and diced
3 cups chicken or vegetable stock
1 tbsp plain yogurt or heavy cream
1 tbsp minced fresh flat-leaf parsley
Preheat oven to 375. Split the squash and remove the seeds and rub with olive
oil (roast the seeds, they are delicious). Roast the squash for 45 to 60 minutes.
Check with fork until tender. Remove, let cool, and peel. Put the olive oil and
butter in pot and heat. Add onions and cook until translucent. Add tomatoes
(include any juice you get from removing the seeds. When removing seed,
leave as much of the core as possible.) Add the cumin and coriander and cover
the lid. Simmer for 10 minutes. Add squash and break up in soup with spoon.
Simmer for 20 minutes. Let the soup cool down and puree in food processor
until smooth. Return to medium or low heat to warm. Serve with a dollop of
plain yogurt or cream.
Roasted Butternut Squash Dip
1 butternut squash
1 small sweet onion, trimmed and quartered
4 garlic cloves, unpeeled
1 ½ tsp olive oil
2 tbsp crème fraiche or whole sour cream
¾ tsp salt
1/8 tsp ground red pepper
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1. Preheat oven to 350.
2. Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides
of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange
squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and
garlic cloves on pan. Bake at 350 for 45 minutes or until tender. Cool slightly.
Peel squash. Squeeze garlic cloves to extract pulp.
3. Place squash, onion, and garlic pulp in a food processor; process until
smooth. Add crème fraiche and remaining ingredients; process to combine.
Serve warm with toasted baguette slices or pita chips.
Roasted Butternut Squash with Marsala
3 tbsp olive oil
3 lbs butternut squash, peeled & cut into 3/4-inch dice
3 med onions, chopped
1 tbsp chopped thyme
1/2 tsp freshly grated nutmeg
Salt and freshly ground pepper
1 cup dry Marsala
3 tablespoons finely chopped flat-leaf parsley
Preheat the oven to 425°. Spread the oil in a large metal baking dish. Add the
squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper
and toss to coat. Roast for 20 to 25 minutes, or until the squash and onions are
tender and lightly browned. Transfer the vegetables to a serving bowl and set
the pan over high heat. Add the Marsala and cook until reduced to a glaze,
about 15 minutes. Pour the Marsala over the vegetables, sprinkle with the
parsley and toss well. Keep warm until serving.
Penne with Butternut Squash
1 lb penne rigate pasta
3 ½ cups butternut squash, peeled, seeded, and cut into 1-inch pieces
3 garlic cloves, finely chopped
1 tbsp. olive oil
1 cup water
1 tsp. finely chopped fresh sage
½ tsp. salt
3 tbsp. unsalted butter, cut into ½ inch cubes
1 cup finely grated Parmigiano-Reggiano + some for sprinkling
Cook pasta in a 6 to 8 quart pot of boiling water until al dente. While heating
water for pasta, pulse squash in a food processor until coarsely chopped. Cook
garlic in oil in a 12 inch skillet over moderate heat, stirring, until pale golden,
about 1 minute. Add squash, water, sage, and salt and simmer, covered, until
squash is tender, 5 to 7 minutes. Add butter and stir until incorporated. Reserve
1 cup pasta-cooking water, then drain pasta and return to pot. Stir in squash
mixture, cheese, and pepper to taste until combined well. Season with salt and
add some of reserved cooking water to moisten if necessary.
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