BUTTERNUT SQUASH RECIPES
BAKED BUTTERNUT SQUASH
This recipe is a super quick and easy way to prepare butternut squash.
Ingredients:
• 1 butternut squash
• 2 tbsp. butter
• 1 tbsp. brown sugar
• Salt and pepper
Preparation:
Preheat oven to 400 degrees. Slice squash in half lengthwise, remove seeds. Place cut side up on cookie sheet.
Divide butter and brown sugar between cavities and season well. Bake 40 minutes.
BUTTERNUT SQUASH AND APPLE CASSEROLE
This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar.
This is a tasty side dish for any fall/winter meal.
Ingredients:
• 1 small butternut squash (about 2 to 2 1/2 lbs)
• 2 tart apples
• 1/2 cup brown sugar, firmly packed
• 4 tablespoons butter, cold
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
Preparation:
Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the
apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the
prepared baking dish.
Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle
crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until
squash is tender.
EASY BUTTERNUT SQUASH SOUP
This soup is incredible with a sprinkling of nutmeg, and is very rich and subtly sweet and flavorful without being heavy
on sugar carbs, and while being naturally rich in fiber and beta carotene!
Ingredients:
• 1 butternut squash
• 1 1/2 cans light coconut milk or skim milk
• 1 tablespoon brown sugar
• 1 yellow onion, large
• 2 tablespoons butter
• Salt
• nutmeg for decorating
Preparation:
Cut the squash in half lengthwise. Scoop out and discard the seeds. Rub the squash with about 1 tablespoon of
melted butter, and sprinkle with salt. Roast the squash cut-side-up on a cookie sheet for at least an hour at 375.
Roasting it for a long time gives the squash a lovely, complex caramely flavor. A butter knife should go in very easily.
While the squash is roasting, slice and sauté the onion in the remaining tablespoon of butter, and when it is soft, add
the brown sugar and continue cooking for about 3 minutes. Remove from heat. When the squash is finished, scoop
the flesh out with a spoon, and put it in your blender. Add the onion/brown sugar mixture. Add the coconut milk or
milk. Blend until smooth. If your blender is small, you may need to do this in batches.
Just heat and serve! It also freezes well.
BAKED BUTTERNUT SQUASH
This recipe is a super quick and easy way to prepare butternut squash.
Ingredients:
• 1 butternut squash
• 2 tbsp. butter
• 1 tbsp. brown sugar
• Salt and pepper
Preparation:
Preheat oven to 400 degrees. Slice squash in half lengthwise, remove seeds. Place cut side up on cookie sheet.
Divide butter and brown sugar between cavities and season well. Bake 40 minutes.
BUTTERNUT SQUASH AND APPLE CASSEROLE
This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar.
This is a tasty side dish for any fall/winter meal.
Ingredients:
• 1 small butternut squash (about 2 to 2 1/2 lbs)
• 2 tart apples
• 1/2 cup brown sugar, firmly packed
• 4 tablespoons butter, cold
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
Preparation:
Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the
apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the
prepared baking dish.
Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle
crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until
squash is tender.
EASY BUTTERNUT SQUASH SOUP
This soup is incredible with a sprinkling of nutmeg, and is very rich and subtly sweet and flavorful without being heavy
on sugar carbs, and while being naturally rich in fiber and beta carotene!
Ingredients:
• 1 butternut squash
• 1 1/2 cans light coconut milk or skim milk
• 1 tablespoon brown sugar
• 1 yellow onion, large
• 2 tablespoons butter
• Salt
• nutmeg for decorating
Preparation:
Cut the squash in half lengthwise. Scoop out and discard the seeds. Rub the squash with about 1 tablespoon of
melted butter, and sprinkle with salt. Roast the squash cut-side-up on a cookie sheet for at least an hour at 375.
Roasting it for a long time gives the squash a lovely, complex caramely flavor. A butter knife should go in very easily.
While the squash is roasting, slice and sauté the onion in the remaining tablespoon of butter, and when it is soft, add
the brown sugar and continue cooking for about 3 minutes. Remove from heat. When the squash is finished, scoop
the flesh out with a spoon, and put it in your blender. Add the onion/brown sugar mixture. Add the coconut milk or
milk. Blend until smooth. If your blender is small, you may need to do this in batches.
Just heat and serve! It also freezes well.
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