52 New Recipes | Roasted Butternut Squash
I got a new Cook's Country issue this week (Yay! Always a good day when that arrives.), and inside there was a recipe for roasted butternut squash.
Which is good news because Hungry Harvest has been sending me lots of winter squash.
I saw that the recipe serves four, so I went ahead and mixed everything up, not realizing that, um, three pounds of squash is a LOT.
I wonder if that's a typo...I mean, who eats almost a pound of squash in one serving as a side dish?
Anyway, when I was staring at my enormous bowl of squash, I had the good sense to realize that's too much to roast at one time, especially because several members of my family (ok, most of them) hate butternut squash.
So, I roasted one third, and divided the other ⅔ into plastic bags, which I froze.
I know you can freeze unseasoned butternut squash, so I figured freezing it with the seasoning would be ok.
I guess we'll find out in a week or two when I thaw and roast some!
I thought this was yummy, but probably not amazing enough to win over diehard butternut squash haters. Which means I'll be eating the leftovers myself. 😉
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Ha. I just bought a banana box full of squash at the farm stand (bulk discounts, hooray!), so I've been roasting a LOT of squash. Butternut is my favorite; I could probably eat almost a pound of it by myself. My children, however, want nothing to do with roasted vegetables and will take their squash mashed with butter and maple syrup. But at least they eat it now. That was not always the case.
We love butternut squash but typically use it as a base for soup! I will definitely be making this for dinner tonight! I hope mine looks as good as yours!
I like to steam and then purée it and use just as one would canned pumpkin. Its mild, sweet flavor makes amazing muffins and great pies. It’s easy to do with an awesome high powered blender too.
My mother-in-law says butternut squash makes better pumpkin pies than pumpkins 🙂
i agree with that & that's all i use!
Yep. Its way better than pumpkin
My MIL usually steams squash too! She would put it it in a rice cooker when making rice for dinner or lunch.
It saves time and money since she can make two side dishes (rice & squash) at the same time. I like squash because it's sweet yet healthy!
We love boiling butternut squash in just a bit of water, pureeing it, and then serving it as soup with crumbled bacon on top. Yum!
That looks like a totally normal amount to roast for my family of five.
I wish my family of six would eat that much in one sitting! 🙂 Three pounds is a LOT of squash.
I doubt you do. The grocery budget would explode. ha! That would just be the side dish. I'd still make a green veg and a protein. I don't know where they put it all.
Roasted squash is a wonderful addition to risotto! I also add mushrooms and onion - so good!
It's also delicious on pizza, along spinach or kale, and mozzarella cheese. (Really . . . Google it!)
Leftover roasted butternut squash is delicious with black beans in tacos.
I'm making ahead for Thanksgiving. My new recipe was Hawaiian rolls, a basic roll which used pineapple juice instead of milk or water. Turned out pretty good.
As someone above mentioned, you can always use it just like pumpkin in breads or muffins if you don't like it roasted or I have chili and soup recipes that has butternut squash puree' in it. I have found that some of the butternut squash aren't are flavorful and sweet as others and my kids won't eat as much.
Hahaha, I love that this is an easy 'n' healthy one. You know, I like to roast bulk batches of butternut squash and then freeze it. All I have to do is defrost it and it's ready as a healthy side for dinner.
This gave me a laugh. I've had that moment of: "Uhhhh...What is happening here!? I guess I should have used the BIG bowl!"
I love butternut squash!
The new recipe I tried this week was copped from a coworker. I browned ground turkey. Then I added in spinach I had wilted and frozen several weeks ago when I had some going bad faster than I could eat it. Over the spinach and turkey I dumped a jar of Aldi's tiki masala sauce. We ate it with rice. Easy, cheap, and delicious! And pretty healthy too. It would have been good with tofu too and an egg on the side or with chickpeas. A little naan bread would have perfected the meal.
No new recipes, but we did try putting turmeric in things we haven't before because it's supposed to be good for you. So we tried it on eggs and in turkey soup. It was good.:-)
Butternut squash is so yummy!
Hi Priscilla, a friend gave me her recipe for fried rice that has tumeric which adds flavour and makes it go an attractive yellow colour- fry chopped onion and when softened add garlic, 1/2 - 1 curry powder (old fashioned anglo-saxon curry powder), 1/2 tsp of ground tumeric and stir til mixed well and fragrant = or - bacon, add small chopped fresh/frozen veg and when cooked add cooked day old rice, when all heated through stir through 1 tsp soy sauce or to taste. We love it and I served it to my nieces and nephews who ate it ALL with no complaints and my eldest nephew looked thoughtful and told me 'it makes all the vegetables taste the same' which his mum told me is high praise indeed. Incidentally I learned from another friend if you pour boiled water from the kettle over frozen veg in a big bowl and rest for 3min before draining and then cook as desired they taste MUCH nicer.
woops that should be +or- bacon.
and 1/2 to 1 tsp of curry powder depending on how much fried rice
I like butternut squash in place of pumpkin too.
My new "recipe " is drying canned pineapple in the dehydrator. I was looking for dried pineapple and could hardly find any. What I found was scary expensive so I bought a can of pineapple tidbits, drained them well, and dried them. I'll rehydrate them in liquor when making my actually good fruit cake.
But the real news is anAldi opened an hour from me!!!!!!!! Finally!
My new dish this week was tikka masala. I used the Aldi sauce. It was definitely branching out for my family. We agreed that it was fine, but not something to make as often as I make fajitas. Unfortunately, it did not seem to sit well with my pregnant self (why did I try Indian food for the first time while I was pregnant in the first trimester???) so I have no idea if the leftovers will get consumed. I'm definitely not eating them! This may be one time we have to be ok with some food waste.
My hubs and i can easily eat that as the main dish for supper. Last week i made a four lb squash into slices like frenchfries, tossed with olive oil salt cayenne pepper smoked papricka garlic and corriander and roasted till very carmelized. We ate the whole thing and skipped the meatloaf i had also made! The next day he asked me to make another one this week
If you cut up the butternut squash into small pieces and roast it with just olive oil and salt, it is amazing mixed with pasta and grated pecorino cheese. Yum.
I am making tomato sauce with leeks and fennel tonight. I've only made it once or twice before. It's very tasty.
I cook it until it is soft and then use a wand blender on it. The pulp then goes into mac and cheese, where it hides without being detected but adds nutrients and extends the food. I also hide it in chili, again it is undetected. It also makes the mac and cheese and chili have a smoother texture.
Chop up bunches of sage....saute in butter...throw in butternut squash....toss with pasta.....YUM!!!!
I tried a new to me recipe for Chicken Enchiladas which were meh. I ended up eating it twice for lunch the following week, and into the trash the rest went, sadly...but butternut? Now I love me some butternut squash. I cook it, cubed and seasoned, slowly in butter in a cast iron skillet. Season it up simply, and serve. So yum.
You can make some soup with the rest. Simmer with chicken broth and puree.
I have a yummy recipe for squash that I got from Taste of Home some years back. I'm not finding it on-line right now, but basically you slice onions, potatoes, and squash very thinly, partially cook in a microwave (to shorten cooking time), and then layer in a pan like scalloped potatoes. Salt and pepper the layers as you go. In the middle, add a layer of mild Italian sausage (removed from casings). Over the top, pour a mixture of cream (or milk) and flour. Bake until done. In the last five minutes, add about 1/2 cup of cheese on top. I realize that this is very imprecise, but it tastes amazing!
That sounds so yum; I'm going to make that thank you
thank you for this idea. it sounds yummy. I think I found the recipe. https://www.tasteofhome.com/recipes/potato-squash-casserole
is this it?
I LOVE butternut squash! My family likes it ok as well but they are not crazy about it. You can use the rest in a salad with some cranberries (yum!) or as the base for a soup as someone else suggested. You can also puree part of it and include it in pasta sauce or in a carrot soup - hiding veggies for the win 🙂
Would they like butternut squash soup? That's a lot of butternut squash!
Lisey and I like squash soup. The others, nope!
Kristen I laughed out loud at your post today - I made a cannelini bean recipe for a kinda home made baked beans not that long ago and had a thought that maybe I should just use 1/3 of my 1kg packet of dried beans to see how much it made, wow I am soooo glad I did cos I ended up with about 2 litres of baked beans and I make them just for me as my sister doesn't like them.
Incidentally I didn't like pumpkin as a child but I did like it when my Auntie mixed mashed pumpkin and potato together well combined so it was a much milder flavour. I do like pumpkin and squash now but I didn't know if you could try that with your family.
If you like hummus try pureeing roasted squash with some- it's delicious 🙂