Butternut Squash Recipes

Squashes come in varied shapes, sizes, and colors. Butternut squash is a winter squash and belongs to the Cucurbitaceae family. Rich in nutrition and easy to come by, it can be used in a variety of dishes. It easily blends in with other vegetables and its distinct sweet and nutty flavor enhances the taste of the meals. Following are a few easy recipes you can try at home.

Ingredients:

• Butternut squash, 4 cups
• Chicken stock, 3 cups
• Onion, 1 (sliced)
• Cream, ¼ cup
• Cooking oil, 2 tbsp.
• Nutmeg, ¼ tsp.
• Parsley, 2 tbsp.
• Salt and pepper to taste

In a 350 °F preheated oven, roast the butternut squash for half an hour. Set aside. In a saucepan, heat the oil and sauté the onion until it turns tender and pink. Add the squash, stir, pour in the chicken stock, and season the mixture with salt and pepper.

Bring it to a boil, reduce the heat, and let it simmer covered until the squash turns tender. Let the squash mixture cool down. Then, purée it in a blender until it turns smooth and devoid of lumps. Pour the soup into the saucepan, and warm it. Serve it in soup plates, add the cream to it, and garnish it with parsley.

Ingredients:

• Butternut squash, 1 (de-seeded; chopped)
• Small green apple, 1 (cored; chopped)
• Vegetable broth, 3 cups
• Carrot, 1 (chopped)
• Celery stalk, 1 (chopped)
• Onion, 1 (sliced)
• Butter, 1 tbsp.
• Ground cinnamon and nutmeg, ¼ tsp.
• Salt and pepper to taste

Heat the butter in a saucepan; sauté the onions in it until they turn translucent and then add in the carrots and celery. Cook them until they turn soft. Add the squash and apple to the pan and stir. Add the vegetable broth to the pan, bring it to a boil, and let it simmer until the vegetables are cooked.

Let the mixture cool down and then purée it. Add the nutmeg and cinnamon to the soup, season it with salt and pepper, and serve hot.

Ingredients:

• Butternut squash, 1½ oz. (chopped)
• Cream cheese, 10 oz.
• Parmesan cheese, 1 cup (shredded)
• Wheat flakes, ½ cup (crushed)
• Milk, 2½ cups
• Ground cinnamon and nutmeg, ¼ tsp.

Heat the milk in a saucepan, add the butternut squash to it, and let it simmer until the squash turns tender. Add in the cream and Parmesan along with the cinnamon and nutmeg. Stir the mixture until the cheese melts. Pour it in a baking dish, top it with the wheat flakes, and bake it in a 350 °F preheated oven until the crust turns golden brown.

Ingredients:

• Onion, ½ cup (chopped)
• Egg, 1
• Mayonnaise, ½ cup
• Cheese, 3 tbsp. (grated)
• Butter, 1 tbsp.
• Crackers, 6-8 (crushed)
• Salt and pepper to taste

In a large saucepan, boil the butternut squash until it turns tender. Drain the water and mash the squash; set aside. Mix the onion, mayonnaise, egg, salt, and pepper together and add this mixture to the squash. Transfer the mixture to a greased baking pan, and top it with crushed crackers and grated cheese. Bake at 350 °F until the top turns golden brown.

Ingredients:

• Butternut squash, 1 (thinly sliced)
• Apple, 1 (thinly sliced)
• Red onion, 1 (thinly sliced)
• Vegetable oil, 2 tbsp.
• Apple juice, ½ cup
• Honey, 2 tbsp.
• Almonds, ¼ cup (slivered)

In a bowl, whisk together the apple juice, honey, and oil. Pour it over the mixture of squash, apples, and onions in a baking dish. Mix well. Top the mixture with almonds and cover the baking dish with a foil. Bake this in a 350 °F preheated oven until all vegetables turn tender.