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Butternut Squash Recipes For Fall

September 13, 2012

Ah, butternut.  One of the most popular winter squash.  This weekend we’ll have our first round of butternut squash in the co-op style produce shares – hooray!

Butternut squash has a sweet, nutty taste similar to that of a pumpkin.  Butternut squash is prepared by removing the skin (with a vegetable peeler) and seeds, which are not usually eaten or cooked.  However, both the skin and the seeds are edible – the seeds can be roasted, and the skin softens when roasted as well.  To roast a butternut squash, cut it in half lengthwise, remove seeds, and brush with olive or coconut oil.  Place cut side down on a baking sheet.  Bake for 45 minutes or until it is softened.   Alternately, you could peel and de-seed the squash and then cut into cubes or fries and roast the same way.

Here are some of our favorite butternut squash recipes for you to try…

We always love hearing what YOU decide to make with your produce, so please share your fave butternut squash recipes in the comments section below!

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4 Comments leave one →
  1. Ashraf permalink
    October 10, 2012 11:35 am

    Here is a great butternut squash recipe…
    Penne with Butternut Squash and Goat Cheese from Food Network’s Giada De Laurentiis.
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-butternut-squash-and-goat-cheese-recipe/index.html

  2. Kara Wilson permalink
    October 11, 2012 12:21 pm

    Butternut Squash Enchiladas (could also use the chard instead of spinach and an onion!)
    Adapted from Allrecipes.com

    3 cups butternut squash cubed/slightly mashed (1 medium squash)
    1.5 cans of mild red enchilada sauce
    2 cups baby spinach, chopped with stems removed
    12 tablespoons feta cheese (or your favorite white crumbled cheese)
    ½ yellow onion chopped
    3 garlic cloves finely diced
    1 tablespoon olive oil
    ¾ cup of reduced fat Monterey Jack/Colby cheese blend
    8 sun-dried tomato halves, soaked in water then diced
    12 corn tortillas

    Directions:

    Preheat oven to 350

    Cut squash in half, scoop out seeds, place cut side down in a glass dish and add ¾ cup of water. Microwave for 12 minutes, set aside to cool.

    Add olive oil to a skillet, heat oil to medium high, add garlic and onions. Sautee until translucent and fragrant. Add spinach and tomatoes, stir until spinach is wilted.

    Soften corn tortillas by heating in a skillet and wrapping in foil.

    Once squash has cooled scoop out flesh and put in a large mixing bowl, stir in spinach mixture. Gently stir until combined.

    Prepare enchiladas by placing approximately ¼ cup squash mixture and 1 tablespoon of crumbled cheese in each tortilla, roll up and place seam side down in a 9×13 baking pan (coated with nonstick spray). Once all tortillas are assembled pour enchilada sauce and sprinkle with cheese blend. Bake at 350 for 15-20 minutes.

    Nutrition Information per 2 enchiladas:

    266 Calories, 6.5 grams of fat, 38 grams of carbs, 4 grams of fiber, 14 grams of protein.
    Weight Watchers Points Plus 4 points per serving!

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