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Butternut Squash Recipes – With the almighty butternut squash, the Fall season really serves up some solid vegetable. Full of vitamin C and potassium, butternut squash warms up pretty much any fall dish from pasta to soups to stuffings. Try one of these butternut squash recipes, you’ll be amazed by the creaminess and sweet interior of this wonderful Fall produce. Enjoy!
Butternut Squash Recipes: 12 Irresistible Butternut Squash Recipe Ideas for Dinner
1. Garlic Butter Roasted Butternut Squash
Cooking time: 40 minView recipe >> Save to recipe box
2. Simple Butternut Squash Steaks with Garlic Butter
Cooking time: 10 minView recipe >> Save to recipe box
3. Butternut Squash Cleansing Detox Soup
Cooking time: 20 minView recipe >> Save to recipe box
4. Roasted Butternut Parmesan
Cooking time: 20 minView recipe >> Save to recipe box
5. Roasted Butternut Squash and Brussels Sprout Soup
6. Slow Cooker Beef Stew with Butternut, Carrot and Potatoes
Cooking time: 480 minView recipe >> Save to recipe box
7. Chili Stuffed Butternut Squash
Cooking time: 45 minView recipe >> Save to recipe box
8. Creamy Four Cheese Spinach Butternut Squash
Cooking time: 40 minView recipe >> Save to recipe box
9. Orange Butternut Squash Soup
10. Roasted Butternut Squash Hummus
Cooking time: 0 minView recipe >> Save to recipe box
11. Cilantro Butternut Squash Soup
Cooking time: 0 minView recipe >> Save to recipe box
12. Butternut Squash Soup
Cooking time: 0 minView recipe >> Save to recipe box
12 Irresistible Butternut Squash Recipe Ideas for Dinner: Garlic Butter Roasted Butternut Squash
by eatwell101
Yield: 4 Servings Prep Time: 10 min Cook time: 40 min
This roasted butternut squash recipe will impress your guests whatever the occasion. Butternut squash has never been so spectacular!
Ingredients you need for the Garlic Butter Roasted Butternut Squash
Directions
1. To make the roasted butternut squash recipe: Preheat your oven to 420°F (215°C). Cut squash lengthwise with a large sharp knife and scoop out seeds with a melon baller. Using a peeler, remove skin and white pith. Brush with oil and sprinkle with salt and pepper. Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.
2. Meanwhile, in a small bowl, combine melted butter, oil cajun seasoning, minced garlic, and crushed black pepper. Set aside.
3. Remove squash from oven and transfer to a cutting board and allow to cool slightly. Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through. You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through. Transfer to the baking pan and brush with the cajun garlic butter sauce. Make sure to coat well and between the slices.
4. Roast butternut squash halves, basting with the cooking juice every 8-10 minutes, for 25-30 minutes. You can turn on the broiler for a few minutes to slightly grill the top at the end of cooking. Serve the roasted butternut squash topped with fresh chopped parsley and a sprinkle of kosher salt. Enjoy!
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