Our butternut squash harvest this summer was more than expected. Even after giving many away we still ended up with over 50. That comes to eating about one squash per week, so needless to say I am looking for butternut squash recipes – got any?
So far, this is what we have made:
Butternut Oven Fries
These are delicious. I peel and cut the squash like french fries and place on a baking sheet coated with olive oil. A few sprinkles of olive oil on the top and these go into the oven at 400 degrees F. Bake for 20-30 minutes until the fries are soft. Remove from oven and add salt. You can also add other spices like paprika and chili powder. Eat as you would French Fries with Ketchup! Low calorie!
Chili with Squash
To your favorite chili recipe just add a cup of peeled cubed squash. Its delicious with black bean chili. Here is my blackbean chili recipe.
This recipe is similar but not identical to the Squash Curry Soup we make. So the vast number of recipes for pumpkin or squash soup gives us many options.
It’s easier and quicker than it seems. Here is my recipe:
2 cups of peeled, cubed butternut squash
1 T olive oil
1 medium onion finely chopped
2/3 cup arborio rice
1 T powdered vegetable broth
32 oz water
1/2 cup fontina cheese, grated (optional – mix with Parmasan cheese)
Put oil and onion in a soup pan and cook until translucent. Add rice and squash, stir. Add broth and bring to a boil. Reduce heat, cover, and cook for 10 minutes or until squash is soft. Add more water if necessary. When squash is soft, remove cover. Stir on low heat until water evaporates. Add cheese and stir.
Now this is just one month of squash, I need 11 more. Although I know we will enjoy these recipes multiple times I am still going to need help. What are your favorite vegetarian recipes for butternut squash?
Oh, and did I mention that butternut squash is high in vitamin A? This is one of the best vitamins for your body during the autumn season. Squash also has vitamin C and magnesium is low in calories and high in fiber.