A few weeks ago we touched on Acorn Squash, which is just a part of the winter squash family. Winter Squash include spaghetti squash, buttercup squash, delicata, ambercup, and the big one: butternut squash. Many of these look like a form of pumpkin and end up on your front porch to celebrate the Halloween and Thanksgiving season, but they are just as beautiful on your dinner plate.
- One cup of butternut squash is only 63 calories but contributes more than 100% of your daily requirement of Vitamin A and nearly 40% of your daily requirement of Vitamin C
- Butternut Squash can keep you hydrated. One serving is around 87% water.
- Just like many other orange fruits and vegetables, butternut squash are great for your immunity. This squash is full of beta-carotene and alpha-carotene which your body is able to convert to Vitamin A, boosting your immune system.
- Also similar to other orange fruits and vegetables, butternut squash has lutein and zeaxanthin which protects your eyes from ultraviolet rays
Recipes:
Maple Roasted Butternut Squash Cubes (evolvingtable.com)
- 2 lbs Butternut Squash
- 2 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
- 2 cloves Garlic
- 1 teaspoon Salt
- 2 teaspoons Thyme
- Preheat oven to 400 degrees.
- Whisk together oil, maple syrup, crushed garlic, salt, and thyme in a small bowl.
- Combine maple mixture and butternut squash in a large bowl or Ziploc bag. Toss until the squash is well coated.
- Spread squash cubes in a single layer on a large baking sheet.
- Bake in preheated oven for 30-35 minutes, flipping halfway through, or until edges of the squash begin to caramelize.
- Serve squash with additional fresh herbs, if desired, and enjoy!
Roasted Butternut Squash Soup (Cookieandkate.com)
- 1 large Butternut Squash
- 1 tablespoon Olive Oil
- 1/2 cup chopped Shallot
- 1 teaspoon Salt
- 4 cloves Garlic
- 1 teaspoon Maple Syrup
- 1/8 teaspoon Ground Nutmeg
- 3-4 cups Vegetable Broth
- 1-2 tablespoons Butter
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender.
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.
Creamy Roasted Garlic Butternut Squash Pasta (halfbakedharvest.com)
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups cubed Butternut Squash
- 6-10 cloves Garlic
- 2 tablespoons Fresh Thyme
- 2 tablespoons Chopped Fresh Rosemary
- Crushed Red Pepper Flakes
- Kosher Salt and Black Pepper
- 8 slices Prosciutto
- 1/2 cup Ricotta Cheese
- 1 lb long or short cut Pasta
- 2 tablespoons Salted Butter
- 1 tablespoon fresh chopped Sage
- 1/2 cup shredded Gouda Cheese
- 1/3 cup grated Parmesan Cheese
- Preheat oven to 400° F.
- On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.
- Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
- Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
- Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.
