Fall’s Finest: 5 Luscious Ways to Enjoy Butternut Squash for Dinner

Oct 4, 2013
Sidney Yang

Butternut squash -recipeIf you’re looking for a versatile, filling fall vegetable, nutrient-rich butternut squash fits the bill perfectly. High in fiber plus vitamins A and C, butternut squash offers a feast of fall recipe possibilities. Moister and smoother than other winter squashes, butternut is great for roasting, braising, steaming and mashing. Give a try to these easy butternut squash dishes for the best in healthy comfort foods.

 1. Braised butternut squash:
Try this comforting dish on a chilly fall evening. We use Miso to add a subtle savory depth to the braising liquid, which coats the sweet squash chunks.
Directions: Place the butternut in a large, deep skillet or chef pan and lightly brown with a bit of olive oil. Prepare the braising liquid: Whisk together broth,coconut, milk, miso, fresh grated ginger, and garlic in a bowl. Pour over squash, and bring to a boil. Reduce heat, put a lid on, and braise 10 to 15 minutes, or until squash has softened. Stir occasionally. The braising liquid should have become thick and creamy.

2. Butternut squash soup:
This comforting soup is perfect for a fall evening dinner when its cold outside.
Directions: Fry onion and garlic with grated ginger and spices (cinnamon stick and star anise). Add the pieces of squash and potato cubes. Moisten with 1 liter of broth (or water + bouillon cubes), salt and pepper. Bring to a boil and simmer for half an hour. When the vegetables are cooked, remove the cinnamon stick and anise. Mix with coconut milk until you get a smooth mixture. Brown the pumpkin seeds with a little oil and curry. Serve in bowls. Sprinkle toasted pumpkin seeds on top, coconut milk and chopped coriander.

3. Herb-roasted squash with sunchokes:
When roasted, Jerusalem artichokes also know as sunchokes turn soft and starchy. Their earthy taste works very well with butternut squash. Cook Jerusalem artichokes with the skin on for more flavor and texture.
Directions: Toss together all ingredients in a large bowl (butternut squash, peeled and cut into bite-size pieces, small Jerusalem artichokes. unpeeled and scrubbed, 1 medium red onion,trimmed and cut into wedges, garlic, olive oil, fresh rosemary, fresh thyme ). Season with salt and pepper, and spread on a baking sheet. Roast for one hour, or until vegetables are soft and golden.

4. Mashed butternut squash with coconut milk:
This smooth and creamy soup is perfect as an appetizer for a casual party.
Direction: Cut the butternut squash into pieces and put it in a pot or a large saucepan. Soak up with water or chicken broth, cover and cook until the pumpkin pieces are tender. Drain the butternut keeping the cooking water. Then blend it with coconut milk and cinnamon adding a little cooking water to obtain the desired consistency. Adjust seasoning and pour into of verrine glasses.

5. Butternut squash with jicama and avocado: 
Enhance this main dish salad with pumpkin seeds and a dash of green.
Directions: Steam squash for 6 minutes. Let cool and transfer to salad bowl, add jicama and avocado. Mix together lime juice,cilantro, oil, garlic, and cayenne pepper in a separate bowl. Pour the vinaigrette over squash mixture, and gently toss to mix well. Garnish with pumpkin seeds.

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