It has a very pleasing and comforting taste that even picky eaters tend to enjoy. Using more butternut squash in your family dinners is a great way to get the entire family eating more healthy vegetables.
Did you know that butternut squash is classed as a cold weather superfood? Sure it may contain a lot of carbs, but it has loads of health benefits, thanks to all the vitamins, antioxidants and fiber. It’s also high in potassium, which can help keep your blood pressure in check.
I’ve got some really great butternut squash recipes shortlisted here for you to check out – I’m sure you’ll find one that you love. Here goes!
I’m going to kick things off with a recipe for Butternut Squash Anna (a butternut squash version of Pommes Anna). But it’s a super simple dish to make, and there aren’t many different versions of it around on the net to be honest.
So after that, I’m going to some great butternut squash recipes made by people called Anna, lol.
Pommes Anna is a dish that originates from France, and is traditionally made with potatoes. But Madalene has found that butternut squash makes for an excellent alternative to potatoes.
It has all the starchy energy and goodness that you find in potatoes, but with a much more interesting flavor. Moreover, it also just so happens that butternut squash cooks much faster than potatoes.
Madalene has made the butternut squash Anna recipe as a side dish to go alongside a nice meat dish, but I reckon you could make it a main dish if you simply increase the amounts of the ingredients. Perfect for serving up to any vegetarian dinner guests.
The butternut squash Anna only requires 4 ingredients, namely butternut squash, butter, and salt and pepper. You will also need a round cutter to cut the squash into the desired shape.
The chicken dish is really nice too. And it doesn’t take too long to prepare.
For the full recipe, please click here. There you will also find some great tips.
This is a really nice dish, perfect for satisfying vegetarian eaters. It’s made with crusty baked polenta, swirled with a very nice combination of mashed butternut squash together with smoked Gouda cheese.
And there’s additional flavor through diced onion and crumbled dried sage. Delicious served with chopped mushrooms.
It takes a long time to make, just over 2 hours, but it’s absolutely worth it.
What I love about this recipe, besides the amazing taste, is that it requires minimal effort, which makes it perfect for a nice, satisfying, quick midweek meal after a long day at work.
There is no fancy equipment or any complicated techniques required, and for even more convenience you can use pre-rolled pastry. All you have to do is chop, bake, scatter and bake again, that’s it.
The nutty butternut squash works perfectly with the creamy, rich goats cheese, combining sweet and salty flavors. And better yet, it’s 100% vegetarian.
If you wish, you can make it ahead of time. It will keep in the refrigerator for up to 24 hours. And the tomato chutney and rosemary sprigs make an excellent finishing touch.
For the full recipe, please click here, where you will also find some great tips and plenty of photos to get your mouth watering!
OMG, this is amazing! Each bite will just melt in your mouth. And all you have to do is sauté chunks of butternut squash in their seasoning until it’s softened and beautifully caramelized.
And if you decide to add the red pepper flakes, it really gives it a kick!
The prep time is just 10 minutes, while the cook time is just 15 minutes, which means that from start to finish it takes less than half an hour to make.
For the full recipe, please click here. The 2 Sisters have loads of other butternut squash recipes on their site, too, that you can check out.
Now, this is a particularly simple and straightforward recipe. You simply slice the butternut squash about halfway into thin, fan-like slices and roast it in the oven, with a really nice maple syrup based glaze.
Anna serves hers up with pomegranate molasses and seeds, but if you prefer you could go with a more savory garnish, such as toasted nuts or seeds.
Check out this recipe for an intriguing twist on the good old American classic!
Not only is it delicious, but it’s also super filling and comforting too. And it’s a great way to get the kids to eat more vegetables. And it’s even suitable for vegetarians, too – quite the people pleaser.
The squash blends right in but pops in your mouth because of the roasted, caramelized texture.
The recipe yields enough for 4 to 6 individual servings, and it takes approximately an hour and a half to make.
For the full recipe, please click here. There you will also find lots of handy hints and tips.
Veganism is really trending at the moment, and with more and more people trying to reduce the amount of meat that they eat, then this is a great little vegan recipe to have in your repertoire for cooking for house guests.
It’s very filling, thanks to the rice, and it has a nice kick to it, thanks to the cumin seeds and chili flakes. And there are other really great ingredients, too, such as fresh mint, lemon, pistachio kernels and apple cider.
It serves 3 to 4 people as a main dish, and it takes 20 minutes of prep time followed by 40 minutes of cooking time.
With this recipe, you get to enjoy a classic steakhouse butter basting in the form of a purely vegetarian main dish.
It takes very little time to cook, and I just love the inclusion of garlic, sage, and lemon juice. The sage flavor contrasts nicely with the sweetness of the squash.
