Good butternut squash recipes include butternut squash with quinoa, roasted butternut squash and butternut squash soup. These recipes utilize various methods of preparing squash, including roasting, frying and boiling.
To make butternut squash with quinoa, heat 1 tablespoon of olive oil in a saucepan, and add 2 minced garlic cloves and 1 thinly sliced leek. Cook for five minutes, then add 2 cups of broth, 2 cups of peeled and diced butternut squash, 1 cup of quinoa and 1/3 cup of raisins. Bring the mixture to a boil and simmer for 15 to 20 minutes, covered. Next, stir in 2 cups of baby spinach, and cook for two to three minutes. Sprinkle with walnuts before serving.
To make roasted butternut squash, halve 1 butternut squash lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes, and transfer to a baking sheet. Toss with oil, salt and pepper, and bake for 30 minutes at 400 degrees Fahrenheit, tossing occasionally.
To make butternut squash soup, melt 2 tablespoons of butter in a pot, add 1 chopped onion, and cook for 8 minutes. Cut 1 butternut squash into 1-inch chunks, add the chunks to the pot, and cook for 15 to 20 more minutes. Remove the squash chunks from the pot, place them in a blender, and puree. Pour the squash mixture back into the pot, stir, and season with nutmeg, salt and pepper.
A highly rated butternut squash recipe from Food Network is Ina Garten's Saffron Risotto with Butternut Squash. This combines sauteed pancetta and shallots with stock, wine, rice and saffron to simmer before adding roasted butternut squash and Parmesan cheese to serve.
Saffron Risotto with Butternut Squash
This recipe takes little preparation and serves between four to six people. It pairs well with Chardonnay.
Prep time: 10 min.
Cook time: 40 min.
Ready in: 50 min.
- 1 2-lb. butternut squash
- 2 tbsp. olive oil
- Kosher salt
- Freshly ground black pepper
- 6 cups chicken stock
- 3/4 stick unsalted butter
- 2 oz., pancetta, diced
- 1/2 cup minced shallots
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 tsp., saffron threads
- 1 cup freshly grated Parmesan cheese
- Heat the oven to 400 F. Peel and remove the seeds from the butternut squash, then chop into quarter-inch pieces. Place on a sheet pan and drizzle with olive oil, a teaspoon of salt and half a teaspoon of pepper. Toss thoroughly and roast in the oven for up to 30 minutes, or until tender, tossing again halfway through cooking time. In the meantime, cover the chicken stock in a saucepan and simmer. Remove the squash and set aside when it is done.
- Melt the butter in a Dutch oven and saute; the pancetta and shallots. The shallots should be clear, not brown, which will take around 10 minutes.
- Stir in the rice to coat with butter, and then add the white wine to cook for around 2 minutes. Follow with 2 ladles of stock, along with the saffron, a teaspoon of salt and half a teaspoon of pepper, stirring and simmering for up to 10 minutes, or until the stock has been absorbed by the rice. Add another 2 ladles of stock and repeat, stirring until dry then adding more stock, cooking the rice for a total of around 30 minutes.
- Remove the risotto from the heat and mix with the butternut squash and Parmesan cheese to serve.