Butternut squash is readily available this time of year. It is versatile and nutritious. Both sweet and savoury dishes are enhanced by this pear shaped vegetable.
Butternut squash belongs to the same family as field pumpkins and is rich in vitamin A and the B complex of vitamins. It pairs well with fall flavours such as sage, apple and cranberry.
To prepare, roast butternut squash and cut into cubes. Purée and use in a coconut curry soup or apple and sage soup. Keep the roasted cubes as is and add to a green salad with dried cranberries and candied walnuts and pecans. Or cook with spinach and lentils to make a warming stew.
To roast, cut the butternut squash in half length-wise. Lightly coat the flesh of each half with a neutral high smoke point oil eg grapeseed oil. Place on lined baking tray and place in a 350°F oven for 35-40 minutes. Squash should smell fragrant, with slightly blistered skin when done. Let cool then peel off the skin cut into cubes.
You can also steam the squash and purée. Use the purée to make vegan gnocchi (potato based pasta). The purée can also be used in a macaroni and cheese sauce or as part of the wet ingredients in pancake or muffin batter. And if you’ve run out of pumpkin for pie then simply substitute with butternut squash. Cinnamon also pairs quite nicely with butternut squash.
Any other ways you use butternut squash and would like to share?