Cozy Butternut Squash Recipes
Elevate your Thanksgiving meal with these 7 cozy butternut squash recipes that are flavorful, easy to prepare, and perfect for the fall season.
Ingredients
Main Ingredients
- 2 medium Butternut Squash, peeled and diced About 2-3 pounds total
- 4 tablespoons Olive Oil, for roasting
- 1 teaspoon Salt, to taste
- 1 teaspoon Black Pepper, to taste
- 4 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth, for soups
- 1 medium Onion, chopped For soups or casseroles
- 2 tablespoons Brown Sugar, optional For added sweetness
- 1 teaspoon Cinnamon For an autumn flavor
- ½ teaspoon Nutmeg To enhance depth
- 1 cup Parmesan Cheese, shredded For topping, optional
- a handful Fresh Sage or Thyme For garnish, optional
Instructions
Preparation
- Start by peeling and dicing the butternut squash into evenly sized cubes.
- Also, chop the onion and mince the garlic, ensuring everything is ready for cooking.
Roasting the Squash
- Preheat your oven to 425°F (220°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast for about 25-30 minutes, stirring once, until the squash is tender and lightly caramelized.
Soup Base
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Then add the minced garlic and sauté for another minute, until fragrant.
Soup Preparation
- Once the squash is roasted, add it to the pot with the cooked onions and garlic.
- Pour in the vegetable or chicken broth, stirring to combine.
- Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Using an immersion blender, puree the soup until smooth.
Final Adjustments
- After blending, season the soup with salt, pepper, cinnamon, and nutmeg. Adjust to your liking.
- If desired, stir in a splash of cream for extra richness before serving.
Casserole and Stuffed Squash Preparation
- For a cozy casserole, mix roasted butternut squash with cooked quinoa, sautéed onions, and your choice of herbs.
- Spread the mixture in a greased baking dish, top with shredded cheese if desired, and bake at 375°F (190°C) for about 20 minutes.
- For stuffed butternut squash, cut the squash in half and scoop out the seeds.
- Roast cut-side down until tender, then fill with a mixture of sautéed veggies, grains, nuts, and seasonings.
- Bake again for about 10-15 minutes until warmed through.
Serving
- Garnish your dishes with fresh herbs like sage or thyme.
- Serve warm and enjoy the inviting flavors.
Notes
These recipes can be adapted for dietary needs, with options for vegan ingredients and various spices. Serve with cranberry sauce, green beans, or turkey for a complete Thanksgiving meal.