It’s not fall around here until butternut squash makes its way into a few dishes. The hearty bottle-shaped fruit (yes, fruit) is a seasonal favorite that can be used in everything from pies to rolls, soups to casseroles. (My daughter adores Butternut Squash Fries.) It’s not exactly a joy to peel, but the flavor it imparts makes prep time worth it.
If you have never cooked with butternut squash before consider trying these simple recipes to start. They are fall favorites in my home and combine a few other autumnal flavors as well.
BUTTERNUT SQUASH CASSEROLE
Ingredients:
3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup butter, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts or pecans
Directions:
Preheat oven to 325 degrees.
Grease one 2-quart casserole dish and set aside.
Combine the butternut squash, white sugar, brown sugar, butter, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
Sprinkle with chopped nuts and bake for 40 to 45 minutes.
BUTTERNUT SQUASH SOUP
Ingredients:
1 medium butternut squash
3 green apples – peeled and diced
1 medium onion – chopped
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 teaspoon salt
3 (10 1/2 oz.) cans chicken broth
2 soup cans of water
1/4 cup heavy cream
Chopped fresh parsley for garnish
Directions:
Peel and dice apples.
Peel and seed squash and cut into chunks.
Combine squash with the apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan.
Bring to a boil and simmer, uncovered, for 45 minutes.
Puree soup in blender or food processor.
Return mixture to saucepan and bring to a rolling boil. Reduce heat and simmer on low.
Add cream to soup right before serving. Stir and garnish with fresh parsley.
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