Best 3 Butternut Squash With Whole Grains Recipes

Feast your taste buds on a delightful culinary journey with our wholesome and flavorful Butternut Squash with Whole Grains. This dish is a symphony of autumnal flavors, combining the sweet and nutty taste of butternut squash with the heartiness of whole grains like quinoa, brown rice, and farro. Our collection of recipes offers a diverse range of options to cater to various dietary preferences and culinary skills, ensuring that everyone can enjoy this nutritious and satisfying meal.

From the classic Butternut Squash and Quinoa Salad, bursting with vibrant colors and textures, to the creamy and comforting Butternut Squash and Farro Risotto, each recipe brings a unique twist to the table. For a quick and easy weeknight dinner, try the Roasted Butternut Squash with Whole Grain Pilaf, featuring tender roasted squash and fluffy pilaf infused with aromatic spices. If you're craving a hearty and flavorful main course, delve into the Butternut Squash and Lentil Curry, a fragrant and protein-packed dish that will warm your soul on chilly evenings.

For those seeking a plant-based protein option, the Butternut Squash and Chickpea Buddha Bowl offers a delightful combination of roasted vegetables, tender chickpeas, and quinoa, drizzled with a tangy tahini dressing. And for a sweet and savory treat, indulge in the irresistible Butternut Squash and Apple Crisp, where the creamy squash filling pairs perfectly with a crispy oat topping.

No matter your dietary preferences or culinary expertise, our Butternut Squash with Whole Grains collection has something for everyone. Embark on this culinary adventure and discover a world of wholesome flavors and textures that will nourish your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES

Barilla Whole Grain Penne with Asparagus, Butternut Squash and Oven-Dried Tomatoes image

Provided by Food Network

Time 2h11m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 box Barilla Whole Grain Penne
1 pint cherry tomatoes, halved and seeded
3 tablespoons extra virgin olive oil
1 small butternut squash, largely diced
2 garlic cloves, pressed
1 bunch asparagus, sliced on a 1/2 inch diagonal
salt, to taste
black pepper, to taste
1/2 cup Romano cheese, grated

Steps:

PREHEAT oven to 225 degrees F.
PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
COOK pasta according to package directions.
Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
ADD asparagus to the skillet. Saute for 2 minutes.
REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
DRAIN pasta and add to the skillet. Mix well.
TOP with cheese before serving.
Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.

TWICE-ROASTED SQUASH WITH PARMESAN BUTTER AND GRAINS

Twice-Roasted Squash with Parmesan Butter and Grains image

While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.

Provided by Chris Morocco

Categories Bon Appétit Dinner Vegetarian Squash Butternut Squash Parmesan Lemon Grains Seed Raisin

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 (3-4-lb.) kabocha, buttercup, or kuri squash
3 oz. Parmesan, coarsely grated, plus more shaved for serving
1/2 cup (1 stick) unsalted butter, room temperature
1/2 tsp. finely grated lemon zest
Kosher salt, freshly ground pepper
3 Tbsp. fresh lemon juice
3 Tbsp. unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
2 scallions, thinly sliced
11/2 cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
1/3 cup unsalted, roasted pumpkin seeds (pepitas)
3 Tbsp. golden raisins
Shaved Parmesan (for serving)

Steps:

Place a rack in middle of oven; preheat to 300°F. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Tear or cut squash in half and let sit until cool enough to handle.
Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10-12 minutes.
While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
Do Ahead
Whole squash can be roasted 4 days ahead. Keep intact and chill.

BUTTERNUT SQUASH WITH WHOLE GRAINS

Butternut Squash with Whole Grains image

Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
1 cup uncooked whole grain brown and red rice blend
1 medium onion, chopped
1/2 cup water
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) vegetable broth
1 package (6 ounces) fresh baby spinach

Steps:

In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth., Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose the right squash: Look for butternut squash that is firm and has a deep orange color. Avoid squash that has soft spots or bruises.
Roast the squash before using it: Roasting the squash brings out its natural sweetness and makes it easier to digest. You can roast the squash whole or in cubes.
Use a variety of grains: This recipe calls for quinoa and brown rice, but you can use any whole grains that you like. Some other good options include barley, farro, and millet.
Add your favorite vegetables: This recipe is a great way to sneak in some extra vegetables. Some good options include carrots, celery, onions, and kale.
Season the dish to taste: This recipe is fairly simple, so it's important to season it well. Salt, pepper, and garlic powder are all good options.

Conclusion:

This butternut squash with whole grains is a delicious and healthy dish that is perfect for a fall meal. It's packed with nutrients and flavor, and it's easy to make. So next time you're looking for a hearty and satisfying meal, give this recipe a try.