Butternut Squash Recipes For Fall
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…
- UA Member Karen Linebarger’s Butternut Squash Lasagna (Paleo-friendly!)
- Butternut Squash Muffins
- Creamy Butternut Squash and Apple Soup
- Stuffed Sweet Dumpling Squash
- Squash and Apple Bake
- Roasted Acorn Squash with Walnuts and Cranberries from Inspired Taste
- Butternut Squash Pasta Sauce from The Nourishing Gourmet
- Roasted Winter Squash from The Nourishing Gourmet
- Roasted Acorn Squash Risotto from The Gluten-Free Goddess
- Squash & Lentil Soup
- Giada’s Penne with Butternut Squash and Goat Cheese
- Warm Butternut Squash and Chickpea Salad from Smitten Kitchen
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!