Butternut squash serves as an excellent base for a variety of flavorful dinner recipes beyond traditional soup. Dishes like creamy butternut squash pasta with sage, roasted butternut squash and quinoa salad, and stuffed butternut squash with spinach and feta showcase its versatility. Other options include hearty butternut squash risotto and vibrant tacos with black beans. Those interested in creative meal ideas will discover a range of delightful recipes sure to impress family and friends.
Creamy Butternut Squash Pasta With Sage
Creamy Butternut Squash Pasta with Sage is a comforting and flavorful dish that combines the natural sweetness of roasted butternut squash with the rich creaminess of a simple sauce. This vegetarian pasta is perfect for cozy weeknight dinners, entertaining guests, or even impressing someone special.
With a preparation time of approximately 30 minutes, it's a quick yet elegant meal that captures the essence of fall flavors.
Ingredients:
- 12 oz pasta (such as fettuccine or penne)
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup heavy cream or coconut cream (for a vegan option)
- 1 teaspoon dried sage (or fresh sage, finely chopped)
- 1/2 cup grated Parmesan cheese (omit for vegan)
- Optional: crushed red pepper flakes for heat
Cooking Steps:
- Preheat the oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until tender and caramelized.
- While the squash is roasting, cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the roasted butternut squash and sauté for 2-3 minutes.
- Pour in the vegetable broth and heavy cream, stirring to combine. Bring to a gentle simmer and add the dried sage. Allow to cook for 5 minutes, allowing the flavors to meld.
- Use a potato masher or fork to mash some of the butternut squash into a smoother sauce while leaving some chunks for texture.
- Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, gradually add reserved pasta water until you reach desired consistency. Stir in the grated Parmesan cheese, if using, and season with additional salt, pepper, or crushed red pepper flakes to taste.
- Serve warm, garnished with more sage or a sprinkle of Parmesan, if desired.
Variations and Tips:
- For added protein, consider mixing in cooked chicken, sausage, or chickpeas.
- Swap the heavy cream for a dairy-free cream alternative for a vegan-friendly dish.
- Try adding different herbs like thyme or rosemary for a variation on the flavor profile.
- Customize with additional vegetables, such as spinach or kale, which can be added with the pasta to wilt and enhance the nutritional value.
- Make it a meal prep option by roasting a larger batch of butternut squash and storing the sauce separately for quick assembly during the week.
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Roasted Butternut Squash and Quinoa Salad
Roasted Butternut Squash and Quinoa Salad is a delightful and nutritious dish that brings together the earthy flavors of roasted squash and the hearty texture of quinoa. This vibrant salad is ideal for anyone looking for a healthy meal option, whether for a cozy dinner at home or as a side dish for gatherings. It takes about 30 minutes to prepare and can be easily customized to suit your taste preferences and dietary needs.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 cup baby spinach or arugula
- 1/3 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries or raisins
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh herbs for garnish (optional, e.g., parsley or basil)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: In a large bowl, toss the diced butternut squash with olive oil, ground cinnamon, salt, and pepper. Spread it evenly on a baking sheet and roast for about 20-25 minutes or until the squash is tender and lightly caramelized, flipping halfway through.
- Cook the Quinoa: While the squash is roasting, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Combine Ingredients: In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, feta cheese (if using), walnuts, and cranberries. Gently mix until everything is well combined.
- Serve: Taste and adjust seasoning as needed. Serve warm or at room temperature, garnished with fresh herbs if desired.
Variations and Tips:
- Add Protein: For a heartier meal, consider adding grilled chicken, chickpeas, or black beans.
- Herb Infusion: Add fresh herbs like cilantro or mint for added brightness.
- Seasoning Options: Experiment with other spices, such as cumin or nutmeg, to give the salad a different flavor profile.
- Storage: This salad can be stored in the refrigerator for up to 3 days, making it a great option for meal prep. Just be aware that the greens may wilt slightly after refrigeration.
- Vegan Option: Omit the feta cheese or substitute it with a vegan cheese alternative for a fully plant-based dish.
Enjoy this wholesome Roasted Butternut Squash and Quinoa Salad as a satisfying meal or as part of a festive gathering!
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Butternut Squash and Black Bean Tacos
Butternut Squash and Black Bean Tacos are a vibrant and flavorful dish that combines the sweetness of roasted butternut squash with hearty black beans, all wrapped in a soft tortilla. This vegetarian meal is perfect for a quick weeknight dinner or a casual gathering with friends.
With a preparation time of about 30 minutes, it's ideal for those looking to whip up something delicious without spending hours in the kitchen.
Ingredients:
- 2 cups butternut squash, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
- Optional toppings: diced red onion, salsa, cheese, Greek yogurt or sour cream
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced butternut squash with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
- Spread the seasoned squash on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through.
- While the squash is roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Once the butternut squash is ready, combine it with the black beans in a mixing bowl, stirring until well combined.
- To assemble, place a generous spoonful of the butternut squash and black bean mixture on each tortilla. Top with avocado slices, chopped cilantro, and any additional toppings you desire.
- Squeeze fresh lime juice over the tacos before serving.
Variations and Tips:
- For added protein, consider mixing in some cooked quinoa or grilled chicken (if not strictly vegetarian).
- To enhance the flavor, try marinating the butternut squash in lime juice and garlic for 30 minutes before roasting.
- If you're short on time, use pre-cooked or canned butternut squash.
- Serve with a side of Mexican rice or a fresh salad to round out the meal.
- Customize your toppings according to your preference—try different salsas or hot sauces for a spicy kick.
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Stuffed Butternut Squash With Spinach and Feta
Stuffed butternut squash with spinach and feta is a delightful vegetarian dish that combines the sweetness of roasted squash with savory, creamy feta cheese and nutritious spinach.
This dish is perfect for a cozy dinner, making it ideal for family gatherings or a comforting weeknight meal. With a preparation time of about 15 minutes and a cooking time of 45 minutes, it can be whipped up fairly quickly, allowing you to enjoy a vibrant and healthy dining experience.
Ingredients:
- 2 medium butternut squash
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup quinoa or rice, cooked (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Carefully slice the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender.
- While the squash is roasting, heat a large pan over medium heat and add a splash of olive oil. Sauté the chopped spinach until wilted, which should take about 3-4 minutes.
- In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, cooked quinoa or rice (if using), garlic powder, onion powder, and crushed red pepper flakes. Mix well until all ingredients are combined.
- Once the squash is done roasting, remove it from the oven and flip the halves over so that the cut side is facing up.
- Fill each half with the spinach and feta mixture, pressing down gently to pack the filling.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is warm and slightly golden on top.
- Garnish with fresh parsley (if desired) before serving.
Variations and Tips:
- Feel free to add other vegetables such as bell peppers, mushrooms, or cherry tomatoes to the filling for added flavor and nutrition.
- You can swap out feta cheese for goat cheese or use a vegan cheese alternative to accommodate dietary preferences.
- For a protein boost, consider adding chickpeas or cooked lentils to the filling mixture.
- This dish can easily be prepared ahead of time; simply stuff the squash and refrigerate it before baking. When ready to serve, bake directly from the fridge, adding a few extra minutes to the cooking time.
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Butternut Squash Risotto With Parmesan
Butternut Squash Risotto with Parmesan is a creamy, comforting dish that perfectly blends the nutty sweetness of roasted butternut squash with the rich, savory undertones of Parmesan cheese.
This dish is ideal for fall gatherings or cozy family dinners, providing a delightful vegetarian option that everyone will love.
With a preparation time of about 30 minutes and a cooking time of 30 minutes, you can whip up this decadent risotto for a warm weekday meal or a special occasion.
Ingredients:
- 1 medium butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- 4 cups vegetable broth (heated)
- ½ cup white wine (optional)
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley (chopped, for garnish)
Cooking Instructions:
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper.
Spread it out on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
3. Add the Arborio rice to the pot and cook for about 2 minutes, stirring frequently, until the rice is slightly toasted.
4. If using, pour in the white wine and let it simmer until it's mostly absorbed by the rice.
5. Start adding the hot vegetable broth one ladle at a time, allowing each addition to be absorbed before adding the next.
Stir continuously to help release the starches from the rice, which will create a creamy texture. This process should take about 18-20 minutes.
6. Once the rice is al dente and creamy, remove it from the heat and stir in the roasted butternut squash, grated Parmesan cheese, and butter.
Adjust seasoning with salt and pepper to taste.
7. Serve warm, garnished with chopped parsley.
Variations and Tips:
- For added flavor, consider stirring in some sautéed mushrooms or spinach just before serving.
- You can make this dish even creamier by adding a splash of heavy cream along with the cheese.
- If you prefer a vegan version, use nutritional yeast instead of Parmesan and replace butter with a vegan alternative.
- Leftover risotto can be shaped into arancini (rice balls), breaded, and fried for a delicious appetizer or snack.
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Spicy Butternut Squash Curry
Spicy Butternut Squash Curry is a vibrant dish that combines the natural sweetness of butternut squash with a medley of spices and rich coconut milk. This vegetarian delight is perfect for those looking for a hearty meal that's packed with flavor and warmth, making it ideal for chilly evenings.
Preparation time is around 15 minutes, with a total cooking time of 30-40 minutes.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 1 can (400 g) chickpeas, drained and rinsed
- 2 cups spinach (fresh or frozen)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.
- Add the curry powder, turmeric, and cumin to the pot, cooking for another minute to toast the spices.
- Incorporate the diced butternut squash, stirring well to coat with the spices. Cook for about 5 minutes.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Cover and let cook for 15-20 minutes, or until the squash is tender.
- Stir in the chickpeas and spinach, allowing the spinach to wilt for about 3-5 minutes. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Variations and Tips:
- For extra heat, add a chopped chili or red pepper flakes when sautéing the onion.
- Substitute the chickpeas with lentils for a different texture and flavor.
- Enhance the flavor by adding a dash of soy sauce or fish sauce if not strictly vegetarian.
- Serve the curry over rice, quinoa, or with naan bread for a filling meal.
- This curry stores well and can be refrigerated for up to 3 days or frozen for future meals. Reheat thoroughly before serving.
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Butternut Squash and Kale Stir-Fry
Butternut Squash and Kale Stir-Fry is a vibrant and nutritious dish that combines the earthy sweetness of butternut squash with the robust flavor of kale. This recipe is ideal for vegetarians, health enthusiasts, or anyone looking to add more plant-based dishes to their meals.
With a preparation time of approximately 30 minutes, it's perfect for a quick weeknight dinner or a hearty lunch.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 4 cups kale, stems removed and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Optional: 1 can of chickpeas, drained and rinsed
- Optional: toasted pumpkin seeds for garnish
Cooking Steps:
- Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and stir, cooking for an additional minute until fragrant.
- Incorporate the diced butternut squash into the skillet. Stir well and season with ground cumin, smoked paprika, salt, and pepper. Cook for approximately 10-12 minutes, stirring occasionally, until the squash starts to soften.
- Add the chopped kale to the skillet, along with the optional chickpeas if using. Stir everything together and cook for another 5-7 minutes, until the kale is wilted and tender.
- Taste and adjust seasoning if necessary. If you'd like a bit of heat, sprinkle red pepper flakes to your preference.
- Serve hot, garnished with toasted pumpkin seeds for added crunch and flavor.
Variations and Tips:
- For a different flavor profile, consider adding a splash of soy sauce or teriyaki sauce for an Asian-inspired twist.
- To make this a complete meal, pair it with quinoa or brown rice.
- Feel free to add other vegetables like bell peppers or carrots based on your preference or seasonal availability.
- For additional protein, try adding diced tofu or tempeh during the cooking process.
- Store any leftovers in an airtight container in the refrigerator for up to three days, making it a great make-ahead option!
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Savory Butternut Squash Galette
A savory butternut squash galette is a delightful and rustic dish that combines the creamy sweetness of roasted butternut squash with the flakiness of a homemade crust.
This galette serves as an impressive centerpiece for a hearty dinner or a cozy meal for small gatherings. Perfect for vegetarians and those looking to incorporate seasonal produce, this dish takes about 1 hour to prepare and bake, making it a great option for a weeknight dinner or a weekend feast.
Ingredients:
- 1 medium butternut squash, peeled and sliced thinly
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried sage or thyme
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 pre-made pie crust or homemade pastry dough
- 1 egg, beaten (for egg wash)
- Fresh herbs for garnish (optional)
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash: In a bowl, toss the sliced butternut squash with olive oil, salt, pepper, and dried herbs until evenly coated.
- Roast the squash: Spread the seasoned squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly.
- Prepare the crust: If using a pre-made pie crust, roll it out onto a parchment-lined baking sheet. If making homemade dough, roll it into a rough circle about 1/8 inch thick.
- Assemble the galette: Spread the ricotta cheese evenly over the crust, leaving a 2-inch border. Layer the roasted butternut squash on top of the cheese. Sprinkle the Parmesan cheese over the squash.
- Fold the edges: Gently fold the edges of the crust over the filling, pleating it as you go to create a rustic border. Brush the crust with beaten egg to promote browning.
- Bake the galette: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is heated through.
- Cool and serve: Allow the galette to cool for a few minutes, garnish with fresh herbs if desired, and slice to serve.
Variations and Tips:
- Cheese options: Feel free to substitute the ricotta with goat cheese or feta for a different flavor profile.
- Herbs: Experiment with various herbs like rosemary or oregano for a unique twist.
- Add veggies: Consider adding sautéed onions or spinach for extra texture and nutrition.
- Make ahead: You can prepare the filling and crust in advance. Assemble just before baking for a fresh-galette experience.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
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Butternut Squash Gnocchi With Brown Butter
Butternut Squash Gnocchi with Brown Butter is a delightful and comforting dish that elevates the humble gnocchi to new heights with the addition of sweet roasted butternut squash and nutty brown butter. Ideal for a cozy dinner for two or a special occasion, this dish combines simplicity with gourmet flavors. The preparation time is approximately 30 minutes, making it a great choice for both novice cooks and experienced chefs keen to impress.
Ingredients:
- 1 medium butternut squash (about 2 pounds)
- 1 cup all-purpose flour (plus more for dusting)
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg (optional)
- 6 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese
- Fresh sage leaves (for garnish)
- Salt and pepper to taste
Cooking Steps:
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Let it cool slightly, then scoop out the flesh and mash or puree it until smooth.
- Make the Gnocchi Dough: In a large mixing bowl, combine the mashed butternut squash, egg, salt, and nutmeg (if using). Gradually add the flour, mixing until a soft dough forms. Be careful not to overmix, as this can make the gnocchi tough.
- Shape the Gnocchi: On a lightly floured surface, divide the dough into smaller portions. Roll each portion into a long rope about ½ inch thick, then cut into 1-inch pieces. Optionally, use a fork to create ridges in each piece, which helps the sauce cling better.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, cooking them in batches. When they float to the surface, they are done (usually takes about 2-3 minutes). Remove with a slotted spoon and place them on a plate.
- Prepare the Brown Butter Sauce: In a large skillet, melt the butter over medium heat, swirling the pan often. Continue to cook until the butter turns a golden brown and develops a nutty aroma, being careful not to burn it.
- Combine and Serve: Add the cooked gnocchi to the skillet with the brown butter, tossing gently to coat. Cook for an additional minute to warm through. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese and fresh sage leaves.
Variations and Tips:
- Add-Ins: For extra flavor, consider adding sautéed mushrooms, spinach, or toasted walnuts to the brown butter sauce.
- Sauce Alternatives: If brown butter isn't your preference, a sage cream sauce or a light lemon butter sauce can also pair beautifully with gnocchi.
- Make Ahead: Gnocchi can be made ahead of time and stored in the refrigerator for a day or two. You can also freeze uncooked gnocchi for up to a month.
- Flour Adjustment: Depending on the moisture of the butternut squash, you may need to adjust the flour. Start with less and add more as needed to achieve a workable dough.
Enjoy the comforting warmth of Butternut Squash Gnocchi with Brown Butter—a perfect dish to celebrate the flavors of fall and beyond!
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Butternut Squash and Chickpea Stew
Butternut Squash and Chickpea Stew is a hearty, flavorful dish that brings warmth and nutrition to the table. This vegan-friendly stew is packed with protein from chickpeas and the sweet, nutty flavor of butternut squash, making it perfect for cozy family dinners or meal prep for the week.
In just about 35 minutes of prep and cooking time, you can create a comforting meal that serves 4 and is ideal for those looking for a nutritious, plant-based option.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups spinach or kale (optional)
- Fresh cilantro or parsley for garnish (optional)
Cooking Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced butternut squash, chickpeas, diced tomatoes (with their juice), vegetable broth, cumin, smoked paprika, turmeric, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and cover. Let it simmer for about 20 minutes, or until the squash is tender.
- If using, stir in the spinach or kale during the last 5 minutes of cooking, allowing it to wilt.
- Once done, taste and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro or parsley if desired.
Variations and Tips:
- For added flavor, you can include diced carrots or bell peppers along with the squash.
- Spice it up by adding a pinch of cayenne pepper or red pepper flakes for heat.
- This stew can be made ahead of time; it tastes even better the next day as the flavors meld.
- Serve over cooked quinoa or rice for a more filling meal.
- For a creamier texture, blend half of the stew before adding greens, or incorporate a splash of coconut milk before serving.
Grilled Butternut Squash and Chicken Skewers
Grilled Butternut Squash and Chicken Skewers are a delightful and nutritious choice for a summer barbecue or a cozy weeknight dinner. This dish combines the earthy sweetness of butternut squash with tender pieces of chicken, all infused with bold flavors from a marinade.
It's perfect for families looking for a healthy meal or entertaining guests, and you can have it ready in about 30 minutes from start to finish. Plus, it's an excellent way to enjoy seasonal produce!
Ingredients:
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Skewers (if using wooden ones, soaked in water for 30 minutes)
Cooking Steps:
- Prepare the Marinade: In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, smoked paprika, salt, and pepper.
- Marinate the Chicken: Add the chicken cubes to the marinade, stirring until evenly coated. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Prep the Squash: While the chicken is marinating, prepare the butternut squash cubes. You can briefly steam them for about 5 minutes to slightly soften, making them easier to cook on the grill.
- Assemble the Skewers: Thread the marinated chicken and butternut squash cubes alternatively onto the skewers, leaving a small space between each piece for even cooking.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F).
- Grill the Skewers: Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the squash is tender and slightly charred.
- Serve: Remove from the grill, let rest for a few minutes, and serve warm with a side salad or your favorite dipping sauce.
Variations & Tips:
- Vegetarian Option: Substitute chicken with firm tofu or tempeh, marinating them just the same.
- Extra Flavor: Add fresh herbs like rosemary or basil to the marinade for a different twist.
- Serving Idea: These skewers pair wonderfully with a quinoa salad or over a bed of rice for a hearty meal.
- Storage: Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prep. Reheat in the oven or microwave before serving.
Butternut Squash Pizza With Arugula
Butternut squash pizza with arugula is a delicious and creative twist on traditional pizza, perfect for those who love seasonal flavors and vegetarian cuisine. This dish combines the sweetness of roasted butternut squash with the peppery taste of fresh arugula, making it an ideal choice for a cozy dinner or a casual get-together with friends.
The preparation takes about 30 minutes, plus additional time for roasting the squash, resulting in a flavorful and satisfying meal that everyone can enjoy.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pre-made pizza crust (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups fresh arugula
- Balsamic glaze for drizzling (optional)
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Spread it in a single layer and roast for 20-25 minutes, or until tender and caramelized, stirring halfway through.
- While the squash is roasting, prepare the pizza crust according to package instructions (if using store-bought), or roll out your homemade dough on a baking sheet or pizza stone.
- In a small bowl, mix the ricotta cheese with garlic powder, oregano, and a pinch of salt and pepper for added flavor.
- Once the butternut squash is done, spread the ricotta mixture evenly over the pizza crust.
- Top with the roasted butternut squash and sprinkle the shredded mozzarella cheese on top.
- Bake the pizza in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
- Remove the pizza from the oven and let it cool slightly. Top with fresh arugula and drizzle with balsamic glaze, if desired. Slice and serve warm.
Variations and Tips:
- For added protein, consider adding cooked chicken or a sprinkle of toasted pine nuts on top before baking.
- If you prefer a bit of heat, add some red pepper flakes to the ricotta mixture.
- For a vegan option, substitute the ricotta and mozzarella with plant-based cheese alternatives.
- Feel free to customize the pizza by adding other toppings like caramelized onions, mushrooms, or goat cheese.
- For an extra flavor kick, try adding some fresh herbs, such as basil or thyme, when adding the arugula.
Vegan Butternut Squash and Lentil Shepherd's Pie
This Vegan Butternut Squash and Lentil Shepherd's Pie is a hearty and comforting dish, perfect for those looking for a delicious plant-based meal. Packed with protein from lentils and fiber from butternut squash, this dish is suitable for vegans, vegetarians, and anyone seeking a healthy option.
With a preparation time of about 30 minutes and a total cooking time of around 45 minutes, it's a great choice for a cozy dinner or a family gathering.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 cup green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons soy sauce or tamari (for gluten-free option)
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Cook lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 25 minutes, or until lentils are tender. Drain any excess liquid.
- Prepare the butternut squash: While the lentils are cooking, in a large pot, bring water to a boil and add the cubed butternut squash. Cook for about 10-15 minutes until tender. Drain and mash with a fork or potato masher. Add salt, pepper, and nutritional yeast, if using.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing for about 3 minutes until fragrant. Add carrots, peas, thyme, rosemary, and cooked lentils. Mix in soy sauce or tamari and cook for another 5 minutes. Season with salt and pepper to taste.
- Assemble the pie: In a greased baking dish, combine the lentil mixture evenly at the bottom. Spread the mashed butternut squash on top, smoothing it out with a spatula.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is slightly golden.
- Garnish and serve: Remove from the oven, let cool for a few minutes, then garnish with fresh parsley if desired. Serve warm.
Variations and Tips:
- Vegetable additions: Feel free to add other vegetables such as mushrooms, bell peppers, or celery for added flavor and nutrition.
- Spice it up: Add spices like smoked paprika, cumin, or chili powder for a different flavor profile.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; just let it cool completely before transferring to a freezer-safe container.
- Serving suggestions: Pair the Shepherd's Pie with a simple green salad or steamed vegetables for a complete meal.
Butternut Squash and Bacon Hash
Butternut squash and bacon hash is a hearty and savory dish that brings together the sweetness of roasted butternut squash with the smoky richness of crispy bacon. This dish is perfect for a cozy brunch, an easy weeknight dinner, or even a satisfying breakfast option.
With a preparation time of about 30 minutes, it's a quick and delicious way to incorporate seasonal vegetables into your meal.
Ingredients:
- 2 cups butternut squash, peeled and diced
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Optional: 2 eggs (for serving)
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until it turns crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
- Add the diced onion to the skillet and cook for 3-4 minutes until it starts to soften.
- Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
- Add the diced butternut squash to the skillet, followed by the smoked paprika, salt, and pepper. Mix well.
- Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the squash is tender and starting to caramelize.
- Return the cooked bacon to the skillet, stirring to combine, and cook for an additional 2 minutes to heat through.
- If desired, crack a couple of eggs onto the hash, cover the skillet, and let the eggs cook until the whites are set, and the yolks are still runny, about 5-6 minutes.
- Garnish with fresh parsley before serving.
Variations and Tips:
- For added flavor, consider adding spices like cumin or cayenne pepper.
- You can substitute the bacon for turkey bacon or make it vegetarian by adding additional vegetables such as spinach or kale.
- If you are short on time, you can use pre-cooked bacon or roast the butternut squash in the oven for faster preparation.
- Serve with crusty bread or as a side to grilled meats for a heartier meal option.
Butternut Squash Fritters With Yogurt Sauce
Butternut squash fritters with yogurt sauce are a delightful vegetarian dish that showcases the sweet, nutty flavor of the squash. These crispy fritters are perfect for a cozy dinner or a gathering with friends, as they can be served as an appetizer or a main course. With a preparation time of about 30 minutes and a cooking time of 15 minutes, this recipe is accessible for both beginner and experienced cooks looking for a nutritious and satisfying meal.
Ingredients:
- 2 cups grated butternut squash
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 cup chopped fresh parsley or cilantro
- Oil for frying (olive oil or vegetable oil)
Cooking Instructions:
- Start by grating the butternut squash using a box grater or food processor. Place the grated squash in a clean kitchen towel and squeeze out excess moisture to prevent sogginess.
- In a mixing bowl, combine the grated butternut squash, flour, egg, Parmesan cheese, salt, black pepper, cumin, paprika, and parsley. Mix until everything is well incorporated.
- Heat oil in a large skillet over medium heat. To test if the oil is ready, drop a small amount of batter into the pan; if it sizzles, it's ready.
- Using a tablespoon or your hands, scoop out portions of the batter and carefully place them into the hot oil, flattening them slightly to form fritters.
- Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Make sure not to overcrowd the pan; fry them in batches if necessary.
- Once cooked, transfer the fritters to a paper towel-lined plate to absorb excess oil.
Yogurt Sauce:
– In a bowl, mix 1 cup of plain yogurt with 1 tablespoon of lemon juice, 1 garlic clove (minced), salt, and pepper to taste. Stir well and set aside.
Variations and Tips:
- For added flavor, consider including chopped green onions or diced bell peppers in the fritter mixture.
- You can substitute the Parmesan cheese with feta or omit it entirely for a vegan version.
- To make the fritters spicier, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- These fritters can be prepared ahead of time and frozen. Just make sure to reheat them in a hot skillet or oven to restore their crispiness.
- Serve the fritters warm with the yogurt sauce on the side for dipping, enhancing the overall taste with a revitalizing contrast!
