Learn the easiest way to prep and cook butternut squash and enjoy two easy recipes using this popular winter squash.
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HOW TO ROAST BUTTERNUT SQUASH
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
1 tablespoons avocado oil
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Place the squash on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .
Spread the squash out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through. Enjoy!
Makes 4 servings.
NUTRIENTS PER SERVING: Calories 93 | Total Fat 3.6g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 486mg | Carbohydrate 16.4g | Dietary Fiber 2.8g | Sugars 3.1g | Protein 1.4g
CRAZY EASY BUTTERNUT SQUASH SOUP RECIPE
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
1 yellow onion, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups low sodium veggie broth
Preheat the oven to 425 degrees F.
Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .
Spread the squash and onions out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through.
Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).
Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.
Makes 4 cups of soup.
*NOTE: I like to top with this soup with roasted pumpkin seeds and goat cheese. This is of course optional, but very delicious.
NUTRIENTS PER SERVING: Calories 98 | Total Fat 0.1g | Saturated Fat 0g | Cholesterol 0mg | Sodium 627mg | Carbohydrate 23.9g | Dietary Fiber 4.6g | Sugars 7.3g | Protein 2.9g
BUTTERNUT SQUASH + KALE SALAD RECIPE
1 small head of kale, stemmed + chopped
2 teaspoons extra virgin olive oil + pinch kosher salt
2 cups roasted butternut squash
1/3 cup walnuts
1/3 cup dried cherries (or cranberries)
1 avocado diced
dressing
2 tablespoon diced red onion
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons orange juice
salt and pepper to tase
Place kale in a large bowl and drizzle with 2 teaspoons of olive oil and sprinkle of kosher salt. Using your hands, gently rub the oil and salt into the kale leaves. This helps to keep the kale nice and tender.
Add the butternut squash, walnuts, cherries and avocado into the bowl with the kale and set aside.
In a spouted cup or mason jar, combine red onion, extra virgin olive oil, lime juice, orange juice, salt and pepper. Whisk together and drizzle over salad. Gently toss everything together and enjoy.
NOTE: If you are not trying to keep this salad vegan, a little bit of feta cheese or goat cheese over the top makes for a rather lovely addition.
Serves 2
NUTRIENTS PER SERVING: Calories 588 | Total Fat 39.6g | Saturated Fat 4.9g | Cholesterol 0mg | Sodium 549mg | Carbohydrate 57.5g | Dietary Fiber 12.6g | Sugars 18.9g | Protein 10.6g
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We don’t get a variety of squash at the supermarket in Ireland. We do get butternut squash so I use it instead of all the squash recipes. Butternut squash and sage risotto. Delicious. I’ve never roasted it ahead. Definitely doing this.
That sounds amazing!!
You probably get zucchini though, which is also technically squash
+Maura Leusder oh yes true. I’m thinking of pumpkins! We only get one kind here and it’s only good enough for carving
Excellent video!
That salad looks wonderful!
Just so happened I cooked a bunch of Kabocha squash yesterday- Going to make tonight!!
I LOVE Kabocha squash!! Def one of my favorites.
We are having a late thanksgiving dinner this weekend and the kale and butternut squash salad will be the perfect addition to our meal!
Thank you Dani! Love this ♡
Thank YOU for watching.
Mmmmmmm.. butternut squash looks really like papayas. That taste so sweet and delicious butternut squash recipe. Great dish. See u next time.
🙂
Clean & Delicious. The bloopers are adorable! And ur knife skills… On point!! Btw, which knife are u using here? (Which brand and how much was it?) Thanks darling!
Excellent video on my favorite squash — well, it’s a tossup between butternut and the versatile spaghetti squash! I am ready to start eating clean again. I’ve got home-grown butternut on hand and I will be making this recipe, and posting it to my homesteading Channel! Thank you for sharing! With love from BanDana Gramma
Homegrown! thats amazing… enjoy it.
Nice video looks delicious
🙂
Peeling takes patience AND a really good peeler !
LOL! Good point.
That salad is happening tomorrow!
Yay!! Enjoy it.
Love the salad !!
It’s super yum!!
Love this! Just made a butternut squash soup in my vitamix the other day. (w/ roasted onions, apples, garlic) I’m so lazy, I just chop that baby in half and then throw in oven and then scoop it all out. You made chopping look so easy, gonna try it your way next time. And I love that you added goat cheese. Can’t wait to try that too! Thanks so much for this great video!
Anytime! And your way sounds super effeicient (not lazy at all!).
Awesome video. Thanks a lot for sharing and teaching!
Thank YOU for watching.
Excellent video. Thanks for sharing as always.
It’s my pleasure. thank you for watching.
I would like to try butternut squash soup.
Enjoy it!
I would love some keto recipes, particularly with asparagus, broccoli, and/or zucchini.
Ok! thanks for the feedback 🙂
Thank you for this recipe. I have a squash. I cook it in the microwave and spices. I do cook it with the skin on and than I scooping it out of the skin.
Who is Vegan out here