Best 2 Butternut Goulash Recipes

Indulge in a delightful culinary journey with our enticing Butternut Goulash recipe, a vibrant and comforting dish that tantalizes your taste buds. This hearty stew showcases the best of seasonal vegetables, featuring tender butternut squash, colorful bell peppers, and earthy mushrooms, all simmered in a rich and flavorful broth. Served over fluffy rice or crusty bread, this vegan and gluten-free dish is a symphony of textures and flavors, perfect for a cozy meal.

Embark on a culinary adventure with our diverse collection of recipes, ranging from classic Hungarian Goulash to modern twists on this comforting dish. Discover the traditional Beef Goulash, a rich and savory stew that captures the essence of Hungarian cuisine. For a lighter and healthier take, try our Turkey Goulash, which offers a leaner protein option without compromising on flavor. If you're craving a hearty and flavorful vegetarian dish, our Lentil Goulash is a delightful choice, packed with plant-based goodness. And for a unique twist, explore our intriguing Mushroom Goulash, where earthy mushrooms take center stage, delivering a meaty texture and umami-rich broth.

Here are our top 2 tried and tested recipes!

GRILLED BUTTERNUT SQUASH

Grilled Butternut Squash image

Delicious! Grilling it in slices creates a crispy shell and seals in all the flavor. You don't even need butter or salt and pepper--great on its own.

Provided by Adriene Fuller

Categories Side Dish Vegetables Squash

Time 25m

Yield 5

Number Of Ingredients 2

Ingredients

1 butternut squash, sliced into rounds and seeded
1 teaspoon olive oil

Steps:

Preheat grill for medium heat and lightly oil the grate.
Brush both sides butternut squash with olive oil.
Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 23.9 g, Fat 1.2 g, Fiber 4.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 8.2 mg, Sugar 4.5 g

CLASSIC GOULASH

Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

Steps:

Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

Tips:

Choose the right butternut squash: Look for a squash that is firm and has a deep orange color. Avoid squash that is bruised or has soft spots.
Peel and cube the squash: Use a sharp knife to peel the squash, then cut it in half lengthwise. Scoop out the seeds and stringy flesh, then cut the squash into 1-inch cubes.
Roast the squash: Preheat your oven to 400 degrees Fahrenheit. Toss the squash cubes with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Make the goulash: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, and cook until the onion is softened. Add the garlic, paprika, cumin, and chili powder, and cook for 1 minute more.
Add the squash and broth: Add the roasted butternut squash, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is very tender.
Add the beans and corn: Stir in the black beans, corn, and spinach. Cook until the spinach is wilted, about 2 minutes.
Season to taste: Taste the goulash and adjust the seasoning as needed. Add more salt, pepper, or chili powder, if desired.
Serve: Ladle the goulash into bowls and serve hot. Top with sour cream, shredded cheddar cheese, and chopped cilantro, if desired.

Conclusion:

Butternut squash goulash is a delicious and hearty vegetarian stew that is perfect for a cold winter day. It is packed with vegetables and protein, and it is easy to make. This recipe is a great way to use up leftover roasted butternut squash, or you can simply roast a butternut squash specifically for this dish. Serve butternut squash goulash with a side of bread or rice, and enjoy!