Butternut squash is a highly nutritious and multipurpose ingredient that adds a punch of sweetness to all sorts of meals.
Roasting, pureeing, or grating butternut squash gives a warm and earthy taste to autumn and winter meals.
Its soft nature makes it perfect for soups, sauces, casseroles as well as the combination of savory and spicy flavors.
Butternut squash works great in fritters, risottos, salads, baked goods and so much more making providing fibre, vitamins A and C and antioxidants.
The 19 Best Butternut Squash Recipes
1. Roasted Butternut Squash
The go-to comfort dish I make with olive oil and paprika – and maybe cinnamon or nutmeg for that comforting warmth.
Sometimes I add rosemary and make it a savoury dish.
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds and dice it into approximately 1-inch cubes.
3. Add the squash cubes to a rimmed baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss the cubes to coat evenly.
4. Roast the squash cubes in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the squash is tender and lightly browned around the edges.
6. Serve immediately as a side dish or use in other recipes as desired.
2. Butternut Squash Soup
There’s something incredibly comforting about a warm bowl of this delightfully creamy dish. Roasted butternut squash, a touch of nutmeg and a splash of coconut milk or cream make for a luxuriously silky soup.
Spike with cinnamon and top with some chopped fresh thyme.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup heavy cream (optional)
Fresh herbs or pumpkin seeds, for garnish (optional)
Instructions
1. Place your olive oil in a large pot over medium heat. Sauté the chopped onion until translucent, roughly 5 minutes. Add your minced garlic and cook for a further 1 minute.
2. Put in the cubed butternut squash. Add vegetable or chicken stock; season with salt, pepper and nutmeg.
3. Bring to the boil, then reduce the heat and simmer until the squash is tender, about 20-25 minutes.
3. Bring to the boil, then reduce the heat and simmer until the squash is tender, about 20-25 minutes.
4. When the squash is tender, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Or transfer the soup carefully to a blender, working in batches, and blending until smooth before returning to the pot.
5. If desired, stir in the heavy cream and heat through gently, without boiling.
6. Serve the soup hot, garnished with fresh herbs or pumpkin seeds if desired.
3. Butternut Squash Risotto
There is nothing more comforting than the feel of a creamy risotto, especially when you want to make a comforting vegetarian dish. Butternut squash risotto is my absolute favorite.
I love arborio rice for its texture. The golden cubes of the roasted butternut squash combined with the white wine, and the flurry of Parmesan cheese becomes the creamiest, most comforting meal, especially when it is eaten in your pjs.
My herbs of choice are either fresh thyme or sage.
Ingredients
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
6 cups chicken or vegetable broth
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
2 tablespoons chopped fresh sage or thyme
Optional: toasted pine nuts for garnish
Instructions
1. Preheat oven to 400°F (200°C). Place diced butternut squash on a baking sheet, toss with olive oil, salt and pepper, and roast 25 minutes, until tender and caramelised.
2. Meanwhile, gently heat the chicken broth in a saucepan, and keep it warm over low heat.
3. Melt the butter in a large pan over a medium flame. Add onion and sweat until translucent, about 5 minutes. Add the garlic and cook another minute.
4. Add the Arborio rice, and cook, stirring, for 2 minutes or until the rice is lightly toasted. Add the white wine and stir until it’s nearly absorbed.
5. Start adding the warm broth, a ladleful at a time, stirring all the while. After each addition has had a chance to be absorbed, add more. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Add the roasted butternut squash, Parmesan cheese and chopped sage or thyme. Season with more salt and pepper if needed. Serve hot, garnished with toasted pine nuts, if desired.
4. Butternut Squash Casserole
If I am planning out a fall meal, one dish immediately comes to mind. Roasted butternut squash, seasoned with a bit of cinnamon and maple syrup, and sprinkled with crunchy pecans on top.
I love making this dish.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
- 1 tablespoon chopped fresh sage (optional)
Instructions
1. Heat the oven to 375°F (190°C). Toss the cubed butternut squash with the olive oil, and season with salt and pepper. Place on a baking sheet and roast for around 25 minutes until tender, tossing halfway through.
2. Stir together the heavy cream, eggs, ground nutmeg, half of the Parmesan cheese and a pinch of salt and pepper in a large bowl.
3. When the squash is done roasting and cooled a bit, transfer it to the bowl with the cream mixture and mash everything together.
4. Transfer the mixture back into the baking dish. Mix the breadcrumbs, melted butter, the remaining Parmesan, and the chopped sage, if using.
5. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake in a preheated oven at 350 degrees for 25-30 minutes or until the top is golden brown and the casserole is set. Let cool slightly before serving.
5. Butternut Squash Salad
A salad with roasted butternut squash has a certain magic about it – the sweetness of the squash playing off the nutty crunch of the arugula, the bright explosion of a pomegranate seed, the saltiness of crumbled feta cheese..
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
- 1/4 small red onion, thinly sliced
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
Instructions
1. Preheat oven to 400F (200C) and toss cubed butternut squash with olive oil, salt and pepper. Place on baking sheet and roast 25-30 minutes until squash is tender and beginning to caramelise.
2. In a small bowl, whisk the balsamic with the honey to make the dressing.
3. In a large bowl, toss the mixed salad greens, roasted butternut squash, feta, dried cranberries and red onion.
4. Pour the dressing over the salad mixture and toss lightly to combine everything.
5. Sprinkle the pumpkin seeds over the top of the salad at the last minute for maximum texture.
6. Adjust seasoning with additional salt and pepper, if needed, and serve immediately.
6. Butternut Squash Pasta
Butternut squash pasta is my very favorite cold-weather comfort food. I’ve come to love the way butternut squash melts into silky, roasted softness – tossed with creamy Parmesan and sage, plus garlic and nutmeg, to create a dish that is both simple and beloved by my friends.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
8 ounces of pasta (such as penne or fettuccine)
Fresh sage leaves, for garnish (optional)
Instructions
1. Heat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, season with salt and pepper, then roast for 25-30 minutes until tender and caramelized.
2. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until transparent, about 5 minutes. Add the garlic and sauté an additional minute.
4. Add the roasted butternut squash to the pan with the vegetable stock. Bring to a boil and simmer for 5 minutes. Add the mixture to a blender and puree until smooth.
5. Add the cooked pasta to the puréed squash sauce in the skillet, stir in the heavy cream and Parmesan cheese, and season with salt and pepper to taste.
6. Serve the pasta warm, garnished with fresh sage leaves if desired.
7. Butternut Squash Curry
I don’t say no to a curry ever. One that I particularly like uses lots of spices for flavor, coconut milk for body, and butternut squash, chickpeas and fresh ginger for texture.
Ingredients
1 medium butternut squash, peeled and diced
2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice (for serving)
Instructions
1. In a large, heavy pot, heat 2 inches of vegetable oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger and cook for a minute or two until fragrant.
3. Add the curry powder, cumin, and coriander, stirring constantly for a minute to toast the spices.
4. Mix in the chopped butternut squash, coconut milk and chopped tomatoes. Stir to combine.
5. Bring to a slow simmer, cover, and simmer until the squash is tender, about 20-25 minutes. Salt and pepper to taste.
6. Serve the curry over cooked basmati rice and garnish with fresh cilantro.
8. Butternut Squash Gratin
There’s something comforting about a gratin during the cooler months – and I never tire of a version made with butternut squash. Creamy, nutty gruyère cheese pairs perfectly with earthy thyme and crunchy breadcrumbs, while roasted garlic make everything sing.
Ingredients
1 medium butternut squash, peeled and sliced thinly
1 tablespoon olive oil
1 cup heavy cream
1 garlic clove, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper, to taste
1 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
Instructions
1. Preheat the oven to 375°F (190°C) and lightly oil a baking dish with olive oil.
2. Layer the sliced butternut squash evenly in the prepared baking dish.
3. Heat the heavy cream, garlic, thyme, salt and pepper in a small sauce pan over medium heat until warm. Pour over the squash and turn to coat.
4. Then layer half the Gruyère on top of the squash, followed by another layer of squash and the rest of the Gruyère.
5. Mix the breadcrumbs with the Parmesan cheese, and sprinkle over the top. Bake for 30-40 minutes or until it’s cooked through (the squash is tender, the top is golden brown) and bubbling. Let it cool slightly. Serve warm.
9. Butternut Squash Ravioli
It’s the dish I think of whenever I dream about comforting autumn meals. The soft ripple of creamy ricotta, the bright herbal tang of sage, the way a whisper of nutmeg hints at the natural sweetness of the squash – all come together for me in this dish.
Add some salty grated parmesan, toasted pine nuts and perhaps some crusty rubbed bread, and it’s perfection.
Ingredients
2 cups cubed butternut squash
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
1/4 teaspoon nutmeg
1 package wonton wrappers (around 50 wrappers)
1 egg, beaten (for sealing the ravioli)
4 tablespoons butter
8 fresh sage leaves
Grated Parmesan for serving
Instructions
1 Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt and pepper, and roast them on a baking sheet for 25-30 minutes until tender. Allow to cool slightly.
2. Add the roasted squash, Parmesan cheese, ricotta, nutmeg, salt and pepper to a blender or food processor and blend until smooth to make the filling.
3. Place a wonton wrapper flat on your work surface. Put about a teaspoon of filling into the centre. Brush the edges with a little beaten egg. Place another wrapper on top and press down with your finger to seal, going all around the edges to remove any air. Repeat with all filling until gone.
4. Put a large pot of salted water on the boil. Drop the ravioli in a few at a time. They should cook for about 2-3 minutes, or until they float to the surface. Then remove with a slotted spoon.
5. Place butter in a skillet over medium heat; once melted, add sage leaves and cook until browned and sage is crisp. Remove from heat and toss ravioli in sage butter.
6. Serve the ravioli hot, topped with additional grated Parmesan cheese. Enjoy!
10. Butternut Squash Pie
This is my version of the wonderful pie, filled with the cinnamon, nutmeg and notes of butternut squash, supplemented by vanilla and a little brown sugar, getting a hint of cinnamon in its crispy, buttery shell.
Ingredients
1 medium butternut squash (about 2 cups mashed)
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1/2 cup evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked 9-inch pie crust
Instructions
1. Preheat the oven to 400°F (200°C). Slice the squash in half lengthwise, scoop out the seeds, and lay it cut side down on a baking sheet. Bake 45-50 minutes or until it’s soft.
2. Place the cooked, drained squash into a large bowl and mash it until it’s smooth. You’ll need about 2 cups of mashed squash.
3. Reduce the oven temperature to 350°F (175°C).
4. Beat in the granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined. Pour in the big bowl with the squash.
5. Pour butternut squash filling into unbaked pie shell. Smooth with spatula.
6. Bake for 50-60 minutes in a preheated oven until the pie is set and the top is lightly golden. Allow to cool before serving.
11. Butternut Squash Lasagna
My favourite comfort food is lasagne with a rich creamy sauce, layers of roasted butternut, plus lots of good ricotta cheese, fresh spinach and a little nutmeg. And not to forget sage and mozzarella.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
9 lasagna noodles
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cups shredded mozzarella cheese
2 cups spinach, chopped
1 teaspoon dried thyme
1/2 teaspoon nutmeg
2 cups marinara sauce, beef mince (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with the oil, salt and pepper on a baking sheet. Place in the oven and roast for about 25-30 minutes or until tender. Remove from oven and preheat oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. Whisk together ricotta cheese, parmigiano reggiano cheese, egg, nutmeg, thyme and, if you have it, some parsley. Season with salt and black pepper. (Optional fry Beef mince and then mix in)
4. To build the lasagna, layer the bottom of a 9×13-inch baking dish with a thin layer of marinara sauce. Add three lasagna noodles, half of the ricotta mixture, ½ of the roasted butternut squash, ½ of the chopped spinach mixture, and then sprinkle with mozzarella cheese. Repeat: layer three noodles, ricotta mixture, butternut squash, spinach mixture, mozzarella.
5. Finish with the final layer of noodles, remaining marinara sauce, and the rest of the mozzarella cheese.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is bubbly and brown. Let it cool for 10 minutes before serving.
12. Butternut Squash Stuffed Shells
Autumn might return to the northern hemisphere annually, but I like to mark its arrival with one of my favourite comfort dishes. My go-to version combines soft, sweet butternut squash, nutmeg and creamy ricotta for a dish that’s robust yet subtle.
Parmesan and spinach give it earthiness and richness in every mouthful.
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper to taste
12 jumbo pasta shells
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage
2 cups marinara sauce
1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F (200°C). Cut the butternut squash into chunks, toss with olive oil and season with salt and pepper, and roast for 25 minutes on a baking sheet until soft.
2. Meanwhile, cook the jumbo pasta shells in boiling water until al dente. Drain and let cool slightly.
3. When the squash is roasted, mash it in a bowl. Add the ricotta, Parmesan, nutmeg, sage, salt and pepper.
4. Cover the bottom of a baking dish with a layer of marinara sauce. Place the filled shells in the dish.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the mozzarella. Re-cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes, until the cheese has bubbled up and browned.
13. Butternut Squash Fritters
This dish is a pure delight to make and always produces satisfying results. Grated butternut squash with a pinch of nutmeg, chopped parsley, grated Parmesan cheese, a little flour and an egg stirred in, then fried in oil and butter – a plate of delicious colors and flavors.
Ingredients
- 2 cups grated butternut squash
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil, for frying
- Optional: chopped fresh herbs (like parsley or chives) for garnish
Instructions
1. Heat the olive oil in a large non-stick skillet over medium heat.
2.In a large mixing bowl, combine the grated squash, eggs, flour, garlic powder, nutmeg, salt, and pepper. If using, stir in Parmesan cheese. Mix until all ingredients are well combined. Spoon about two tablespoons of the squash mixture per fritter into the skillet and lightly flatten with the back of the spoon.
3. Fry the fritters for 3-4 minutes on either side or until golden and cooked through.
4. Transfer to a paper towel-lined plate to drain any excess oil before serving.
5. Serve warm, garnished with chopped fresh herbs if desired.
14. Butternut Squash Tacos
This is a delicious and creative variation of tacos using roasted butternut squash as the star. Add some black beans in the mix with creamy avocado and lime for a delightful concoction.
Finish it off with a cotija cheese sprinkle and some fresh cilantro and enjoy your delicious, flavourful twist on tacos.
Ingredients
1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
8 small corn tortillas
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1/4 cup crumbled feta or cotija cheese
Lime wedges for serving
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cumin, chili, salt and pepper, then place it in a single layer on a baking sheet.
2. Roast in the oven for 20-25 minutes, turning once halfway through cooking, until the squash is tender and caramelised.
3. Meanwhile, while the squash is roasting, heat a dry skillet over medium heat, and warm the corn tortillas (if gluten-free and if you can find them) for about 30 seconds on each side until pliable.
4. When the squash is ready to eat, add the roasted squash pieces, the black beans and some slices of avocado in each tortilla. Add fresh cilantro and crumbled cheese on top of the tacos, and serve with wedges of lime to squeeze over the tacos.
5. Top the tacos with fresh cilantro and crumbled cheese.
6. Serve with lime wedges, to squeeze over the tacos.
6. Enjoy your flavorful and hearty butternut squash tacos!
15. Butternut Squash Chili
When the weather becomes colder, I love to make a big batch of chili to warm up with. I like to make it super flavorful and spicy, and pack it with lots of winter vegetables such as butternut squash, black beans and bell peppers.
The sweetness from the squash complements the savoury spices that make it such a comforting dish.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup vegetable broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime wedges
Instructions
1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and diced green pepper. Cook an additional 2-3 minutes.
3. Cubed butternut squash, black beans, diced tomatoes, and vegetable broth. Give it a stir.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
5. Bring to a simmer, cover, and cook for about 25-30 minutes, or until the squash is tender.
6. Serve hot, and garnish with avocado, cilantro and wedges of lime, if desired.
16. Butternut Squash Pizza
My current favorite veggie pizza (and my mouth is watering just typing this) is roasted butternut squash, creamy cheese, caramelised onion, a sprinkling of fresh sage and a drizzle of balsamic glaze.
This is an experience.
Ingredients
1 small butternut squash, peeled, seeded, and sliced thinly
1 tablespoon olive oil
Salt and pepper, to taste
1 pre-made pizza crust or dough
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup sliced red onion
2 tablespoons fresh sage leaves, torn
Balsamic glaze, for drizzling (optional)
Instructions
1. Heat the oven to 400°F (200°C) and toss your thin slices of butternut squash with the olive oil, salt and pepper. Place on a baking sheet, spreading them out in a single layer, and roast for 20-25 minutes until the squash is tender and just beginning to char on the edges.
2. roll out the dough to the thickness you want on a floured surface.
3. Spread the ricotta over the pizza dough or base, leaving a border. Top evenly with the roast butternut.
4. Sprinkle with mozzarella, Parmesan and red onion slices, and top with torn sage leaves.
5. Slide the pizza onto a baking sheet or pizza stone and slide into the oven and bake for 10-15 minutes or until the crust is golden and the cheese is bubbly.
6. Take out of the oven and allow it to cool slightly. Drizzle with balsamic syrup, if desired. Cut up and enjoy your butternut squash pizza!
17. Butternut Squash Bread
I love the smell of freshly baked bread and I especially love fresh seasonal ingredients The smell of freshly baked bread can’t be beaten, especially when it contains seasonal ingredients. My big favorite is butternut squash, a little cinnamon, and a nutmeg.
I also like to throw in some walnuts for that extra crunch which makes the whole texture irresistible.
Ingredients
1 cup butternut squash puree
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk the butternut squash purée, eggs, vegetable oil, milk and vanilla extract.
3. In another bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Fold in the dry ingredients gradually and till just combined; fold in the nuts at this stage if using.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
18. Butternut Squash Muffins
There’s something about a pan of soft, warmed butternut squash muffins straight from the oven that makes me feel really good inside. I like to use roasted butternut squash puree as a base, which makes them very moist and dense.
A sprinkle of cinnamon and nutmeg makes them warming, and a few chopped walnuts give them a nice crunch.
Ingredients
- 1 cup butternut squash puree (homemade or canned)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup chopped nuts or raisins (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a tin of muffin cups with paper liners (or lightly grease the cups with oil).
2. Combine the butternut squash purée, vegetable oil, granulated sugar, brown sugar, eggs and vanilla extract in a large mixing bowl and beat to blend.
3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Add nuts or raisins, if using.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake in a 350°F (175°C) oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
19. Butternut Squash Pancakes
I have found this is a nice way to spice up a plain pancake breakfast. The cinnamon, nutmeg and vanilla go very well together.
And the brown sugar gives it a little more sweetness which the veggie alone might lack. This might be a nice cozy breakfast for a cold morning.
Ingredients
1 cup butternut squash puree
1 cup all-purpose flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Butter or oil for greasing the pan
Instructions
1. Into a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
2. In a separate bowl, combine the butternut squash puree, milk, egg, melted butter and vanilla extract until well mixed.
3. Pour wet ingredients into dry, stir until just combined. Do not overmix; lumps are OK.
4. Heat a non-stick skillet or a griddle over a low-to-medium heat and grease the pan lightly with butter or oil.
5. Add 1/4 cup batter to the skillet for each pancake. Cook until bubbles come to the surface and edges look set, then flip and cook 2-3 minutes more, until golden brown.
6. Serve warm, with your choice of maple syrup, butter and pecans (optional).
