Eating seasonally is one way to stay in tune with nature. Butternut squash is a great fruit to add to your autumn menus. It is high in vitamins, minerals, antioxidants, and fiber. It has the added bonus of being low in calories, so this can help with weight loss. Here are two recipes to get you started.
Butternut Squash Soup
- 1 large butternut squash (about 3 pounds), halved longways with seeds removed
- 1 T. olive oil
- 1 large shallot bulb)
- 1 t. salt
- 4 garlic cloves, pressed
- ⅛ t. ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups chicken or vegetable broth
- 2 T. butter
Preheat oven to 425 degrees.
Lightly coat the inside of each squash half with olive oil. Sprinkle with salt and pepper. Place squash open side down on a baking sheet and roast for 40 -50 minutes, or until the insides are soft.
Remove from the oven. Allow to cool for about ten minutes or until they can be safely handled.
As the squash is baking, cook shallots and garlic in remaining olive oil until soft.
Remove squash from the shells. Mix all ingredients together in a blender. You may have to do this in batches. Once everything is smooth and well combined, it’s ready to eat! If it has cooled down, reheat before serving. Enjoy!
Winter Squash Bowl
1 medium butternut squash (about 1 1/2 lb.)
5 small winter squash (about 1 lb. each; such as acorn, kabocha, delicata, sweet dumpling, buttercup, or sugar pumpkins), divided
4 1/2 t. olive oil, divided
3 t. pure maple syrup (optional), divided
salt to taste
- pepper to taste
1 T. unsalted butter, room temperature
1 t. fresh thyme leaves
Preheat oven to 400 degrees.
Cut butternut squash in half crosswise. Set top half aside. Remove seeds and strings from the bottom half and discard. Place the bottom half of the squash on 1 baking sheet. Remove caps from 3 of the small squash by cutting a circle 1″ around stems with a small serrated knife (like you’re carving a pumpkin). Remove strings and seeds.
Cut a thin slice off the bottom of each of the 3 hollowed-out small squash so squash sits evenly on a flat surface; place (with caps on) on the baking sheet along with the bottom of butternut squash. Drizzle insides with 1/4 tsp. olive oil and 1/4 tsp. maple syrup. Season cavities with salt and pepper. Bake about an hour or until soft.
Meanwhile, remove stems from the remaining 2 small squash and cut the squash in half lengthwise. Remove seeds and strings from small squash and top half of butternut squash; discard. Peel and chop squash into 1/4″ pieces; place in a large bowl. Add remaining 4 1/4 tsp. oil and toss to coat. Season with salt and pepper. Spread in a single layer on a baking sheet. Bake, stirring once, until squash is tender, about 30 minutes. Transfer to a large bowl and toss with the remaining 2 3/4 tsp. maple syrup, butter, and thyme. Use this to fill hollowed-out butternut and small squash and serve warm or at room temperature.