Butternut Squash Soup With Sage
Butternut Squash Soup with Sage is a warm and comforting dish that’s perfect for cozy dinners. This creamy soup features the natural sweetness of roasted butternut squash balanced with the earthy aroma of fresh sage, creating a delightful blend of flavors that’s sure to warm you up on cool evenings.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Fresh sage | 6-8 leaves, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Heavy cream (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened (about 5 minutes).
- Scoop the flesh of the roasted butternut squash into the pot. Add the vegetable broth and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Add salt and black pepper to taste.
- Stir in heavy cream if desired, and serve warm, garnished with additional sage leaves.
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Roasted Butternut Squash and Quinoa Salad
Roasted Butternut Squash and Quinoa Salad is a delightful and nutritious dish that’s perfect for a cozy dinner. This vibrant salad combines the nutty flavors of roasted butternut squash with protein-rich quinoa, complemented by fresh herbs and a tangy dressing. It’s a hearty yet revitalizing option that can be enjoyed warm or at room temperature, making it versatile for any gathering.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Red onion | 1 small, diced |
| Fresh spinach or arugula | 2 cups |
| Feta cheese (optional) | ½ cup, crumbled |
| Dried cranberries | ½ cup |
| Salt | to taste |
| Black pepper | to taste |
| Lemon juice | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
- Rinse the quinoa under cold water, then cook it in vegetable broth or water according to package instructions. Fluff with a fork once cooked.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, diced red onion, dried cranberries, and spinach or arugula.
- In a small bowl, whisk together the lemon juice, maple syrup, and Dijon mustard. Pour the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature, topped with crumbled feta cheese if desired.
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Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta is a comforting and indulgent dish that combines the velvety texture of pureed butternut squash with al dente pasta. This dish is perfect for a cozy dinner in, delivering a rich, creamy sauce that’s both dairy-free and packed with flavor. You can easily customize it with your favorite herbs and spices or by adding protein for a more filling meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Vegetable broth | 1 cup |
| Nutritional yeast (optional) | ¼ cup |
| Pasta (penne or fusilli) | 12 oz |
| Salt | to taste |
| Black pepper | to taste |
| Fresh sage or thyme | 1 tablespoon, chopped (or to taste) |
| Red pepper flakes (optional) | ¼ teaspoon |
| Parmesan cheese (optional) | ¼ cup, grated |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash, toss with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender.
- In a large pot, cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest.
- In a blender, combine the roasted butternut squash, garlic, vegetable broth, nutritional yeast (if using), salt, black pepper, and herbs. Blend until smooth and creamy.
- In the same pot, combine the pasta with the butternut squash sauce, adding reserved pasta water as needed to achieve desired creaminess.
- Serve warm, topped with red pepper flakes and grated Parmesan cheese if desired.
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Butternut Squash and Black Bean Tacos
Butternut Squash and Black Bean Tacos are a delicious and hearty vegetarian option that’s perfect for a cozy dinner. The natural sweetness of roasted butternut squash pairs wonderfully with the protein-packed black beans and fresh toppings, creating a vibrant and satisfying meal that’s easy to assemble. These tacos can be customized with your favorite toppings for extra freshness and flavor.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Black beans (canned, drained and rinsed) | 1 can (15 oz) |
| Corn tortillas | 8 small |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Avocado | 1, sliced |
| Fresh cilantro | for garnish |
| Lime | 1, cut into wedges |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, cumin, chili powder, salt, and black pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a small saucepan, heat the black beans over medium heat until warmed through. Add salt and pepper to taste.
- Warm corn tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by layering roasted butternut squash and black beans on each tortilla. Top with avocado slices and fresh cilantro.
- Serve with lime wedges for squeezing over the tacos. Enjoy!
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Stuffed Butternut Squash With Lentils and Feta
Stuffed Butternut Squash with Lentils and Feta is a wholesome and satisfying dish that’s perfect for a cozy dinner. The earthy lentils combined with the creamy feta and sweet roasted butternut squash create a delicious interplay of flavors and textures. This dish not only looks inviting but also packs a nutritious punch.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 medium |
| Olive oil | 2 tablespoons |
| Green or brown lentils (dry) | 1 cup |
| Vegetable broth | 2 cups |
| Feta cheese | 1 cup, crumbled |
| Garlic | 2 cloves, minced |
| Onion | 1 small, diced |
| Spinach or kale | 2 cups, chopped |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley or dill (optional) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out the seeds, and rub with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, cook lentils in vegetable broth according to package instructions, typically about 20-25 minutes until tender. Drain if necessary.
- In a skillet, heat olive oil over medium heat; sauté onion and garlic until soft. Add chopped spinach or kale and cook until wilted, then stir in cooked lentils, cumin, salt, and pepper.
- Remove roasted squash from the oven; turn the halves cut-side up and fill with the lentil mixture. Top with crumbled feta cheese.
- Return to the oven and bake for another 10-15 minutes until everything is heated through and the feta is slightly golden. Garnish with parsley or dill if desired. Serve warm and enjoy!
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Butternut Squash Risotto
Butternut Squash Risotto is a creamy and comforting dish that perfectly captures the essence of fall with its rich flavors and velvety texture. This risotto is made with arborio rice, which absorbs the flavors of roasted butternut squash, garlic, and onion, creating a luscious meal that’s satisfying and heartwarming.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash | 2 cups, diced |
| Vegetable broth | 4 cups |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Parmesan cheese | ½ cup, grated |
| Fresh sage or thyme (optional) | 1 tablespoon, chopped |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- In a saucepan, heat vegetable broth and keep it warm on low heat.
- In a large skillet, heat olive oil over medium heat; sauté onion and garlic until soft. Add arborio rice and stir for 1-2 minutes until lightly toasted.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, continuing this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the roasted butternut squash, grated Parmesan cheese, and herbs (if using). Season with salt and pepper to taste. Serve warm and enjoy!
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Butternut Squash and Chickpea Curry
Butternut Squash and Chickpea Curry is a hearty and satisfying dish that blends sweet butternut squash with protein-packed chickpeas and fragrant spices. This curry not only warms you up during chilly evenings but also fills your home with delightful aromas, making it a perfect cozy dinner option.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 cups, diced |
| Chickpeas | 1 can (15 oz), drained and rinsed |
| Coconut milk | 1 can (13.5 oz) |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Ginger | 1-inch piece, grated |
| Curry powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Vegetable broth | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh cilantro (for garnish) | Optional |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and sauté the onion, garlic, and ginger until fragrant and the onion is translucent.
- Add the diced butternut squash, curry powder, and cumin; stir for a few minutes to coat the squash with spices.
- Pour in the vegetable broth and coconut milk, then add the chickpeas. Stir well and bring to a simmer.
- Reduce heat and let it cook for about 15-20 minutes or until the butternut squash is tender.
- Season with salt and pepper to taste, garnish with fresh cilantro if desired, and serve warm with rice or naan. Enjoy!
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Baked Butternut Squash Mac and Cheese
Baked Butternut Squash Mac and Cheese is a creamy and comforting twist on the classic mac and cheese, incorporating the natural sweetness and vibrant color of roasted butternut squash. This dish not only satisfies your cheesy cravings but also adds a nutritious element, making it perfect for cozy dinners.
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 2 cups |
| Butternut squash | 2 cups, roasted and pureed |
| Milk | 2 cups |
| Cheddar cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup, grated |
| Butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Mustard powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Bread crumbs | 1 cup (for topping) |
| Olive oil | 1 tablespoon |
| Fresh thyme (optional) | for garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat, then stir in flour to create a roux, cooking for about 1-2 minutes.
- Gradually whisk in the milk, cooking until the mixture thickens; add the butternut squash puree, cheddar, parmesan, mustard powder, salt, and pepper.
- Combine the cheese sauce with the cooked macaroni, then transfer to a baking dish.
- Toss breadcrumbs with olive oil and sprinkle over the mac and cheese, then bake for 20-25 minutes or until golden brown on top.
- Garnish with fresh thyme if desired, serve hot, and enjoy!
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Butternut Squash Casserole With Crispy Topping
Butternut Squash Casserole With Crispy Topping is a delicious and hearty dish perfect for fall and winter cozy dinners. This savory casserole combines the natural sweetness of roasted butternut squash with a creamy filling, all topped with a crunchy, golden topping that adds a delightful texture contrast. It’s a comforting meal that can be enjoyed as a side or main dish.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled, cubed) | 4 cups |
| Milk | 1 cup |
| Heavy cream | 1 cup |
| Eggs | 2 large |
| Parmesan cheese (grated) | 1 cup |
| Garlic (minced) | 2 cloves |
| Onion (chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Bread crumbs | 1 cup |
| Fresh sage (chopped, optional) | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the butternut squash in boiling water until tender, about 10-15 minutes; drain and mash.
- In a skillet, heat olive oil and sauté the onion and garlic until translucent; mix with the mashed squash.
- Combine the mashed squash with milk, cream, eggs, Parmesan, salt, and pepper; pour into a greased baking dish.
- In a bowl, mix bread crumbs with a little olive oil and optional fresh sage, then sprinkle over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown.
- Let cool slightly before serving; enjoy your cozy casserole!
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Butternut Squash and Spinach Frittata
Butternut Squash and Spinach Frittata is a delightful and nutritious dish that’s perfect for a cozy dinner or brunch. This egg-based dish combines the sweet, nutty flavors of roasted butternut squash with the earthy taste of spinach, creating a colorful and satisfying meal that can be enjoyed warm or at room temperature.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled, diced) | 2 cups |
| Fresh spinach | 2 cups |
| Eggs | 6 large |
| Milk | 1/2 cup |
| Onion (chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Feta cheese (crumbled) | 1/2 cup |
| Nutmeg (optional) | 1/4 teaspoon |
Cooking Steps:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion until translucent; add the diced butternut squash and cook until tender, about 10-15 minutes.
- Stir in the fresh spinach and cooking for an additional 2-3 minutes until wilted.
- In a bowl, whisk together the eggs, milk, salt, pepper, and nutmeg; pour over the cooked vegetables in the skillet.
- Sprinkle crumbled feta cheese on top and cook on the stovetop for a few minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden.
- Allow to cool slightly, slice, and serve warm for a cozy dinner!
Butternut Squash and Sausage Skillet Dinner
Butternut Squash and Sausage Skillet Dinner is a hearty and comforting one-pan meal that combines the sweetness of roasted butternut squash with savory sausage and vibrant vegetables. This dish is perfect for a warm and cozy evening, bringing a delightful medley of flavors to your table.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled, diced) | 2 cups |
| Sausage (Italian or any type) | 1 pound |
| Bell pepper (chopped) | 1 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (optional) | 1 tablespoon |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add the sausage; cook until browned and cooked through, breaking it apart with a spatula.
- Remove the sausage and set it aside; add onion and bell pepper to the skillet, cooking until soft.
- Stir in the garlic and diced butternut squash, cooking until the squash is tender, about 10-15 minutes.
- Return the cooked sausage to the skillet, season with salt, pepper, and thyme, and stir to combine.
- Cook for an additional 5 minutes to allow flavors to meld, then serve warm for a cozy dinner!
