Best 3 Simple Butternut Squash Recipes

Embark on a culinary adventure with our collection of butternut squash recipes, a versatile vegetable that offers a nutty sweetness and vibrant color to any dish. From savory main courses to delectable desserts, our recipes showcase the diverse culinary possibilities of this autumnal delight. Dive into a creamy butternut squash soup, roasted butternut squash with herbs and spices, or a hearty butternut squash and black bean chili. For a vegetarian delight, try our butternut squash and quinoa stuffed bell peppers or a flavorful butternut squash and spinach lasagna. Satisfy your sweet cravings with our decadent butternut squash pie, moist butternut squash bread, or tantalizing butternut squash cookies. Each recipe is carefully crafted to highlight the unique characteristics of butternut squash, ensuring a symphony of flavors in every bite. Let your taste buds dance with the vibrant flavors of butternut squash as you explore these culinary creations.

Let's cook with our recipes!

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Side Dish Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP

Simple Roasted Butternut Squash Cinnamon Soup image

Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.

Provided by Liza at Food.com

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 large onion, chopped
4 garlic cloves, chopped
1 large butternut squash (at least 2 1/2 lbs)
1/4-1/2 cup heavy cream or 1/4-1/2 cup half-and-half
1 tablespoon fresh ginger, minced
5 cups chicken broth
1 -2 pinch cinnamon
salt
pepper
sour cream, to garnish

Steps:

Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
In the mean time, sautee the onion, ginger, and garlic in butter until soft.
Add the broth, simmer for ten minutes.
Add pulp from the butternut squash (that you've scooped out).
Puree in a food processor or blender (or I use a mixing wand right in the pot).
Return to pan.
Add cream, salt, pepper, and a pinch or 2 of cinnamon.
Simmer until heated through.

Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2

SIMPLE BUTTERNUT SQUASH CASSEROLE

Simple Butternut Squash Casserole image

This butternut squash casserole is a family holiday favorite, and simple to make.

Provided by Clark Brown

Categories Side Dish Casseroles Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

2 cups butternut squash, cut into 1/2-inch cubes
1 large carrot, grated
½ yellow onion, diced fine
1 ½ cups sour cream
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package dry bread stuffing mix
½ cup butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, 8 to 10 minutes. Transfer squash to a large bowl.
Add carrot, onion, sour cream, cream of celery soup, and cream of chicken soup to the squash. Mix well. Spread evenly in a 9x13-inch pan.
Place stuffing mix in a separate bowl and pour melted butter on top, tossing to coat evenly. Spread on top of vegetable mixture in the pan.
Bake in the preheated oven, uncovered, until bubbling and golden brown on top, about 20 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 30.4 g, Cholesterol 38.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 879.4 mg, Sugar 4 g

Tips:

Choose a butternut squash that is firm and heavy for its size, with a smooth, unblemished skin.
If you are short on time, you can peel and cube the butternut squash ahead of time and store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To make the peeling process easier, microwave the butternut squash for 2-3 minutes before peeling.
Be careful when cutting the butternut squash, as the knife can easily slip on the hard skin.
If you are roasting the butternut squash, toss it with a little olive oil, salt, and pepper before roasting to help it brown and caramelize.
Butternut squash can be used in a variety of dishes, including soups, stews, casseroles, salads, and pies.

Conclusion:

Butternut squash is a versatile and delicious vegetable that can be used in a variety of dishes. It is a good source of vitamins A, C, and E, as well as potassium and fiber. It is also low in calories and fat. With its sweet and nutty flavor, butternut squash is a great addition to any meal.