Preparing butternut squash recipes in autumn - healthy dishes for every taste

During the most wonderful season of the year, all the fruit and vegetable markets and display cases are filled with pumpkins and the butternut squash recipes are a must. Pumpkin is also a truly amazing vegetable because of its many nutritional benefits. The history of pumpkins is said to have begun in remote Peru 5,000 years ago. The Indians were then the first to breed pumpkins. For all fans of the fall menu, we offer these quick and delicious butternut squash recipes, vegan or hearty. Be inspired by our recipe ideas and find out how you can prepare butternut squash at home.

Good reasons for butternut squash recipes

During fall, there are a few seasonal ingredients we favor - apples, pumpkins, cranberries, and of course the humble butternut squash. Soft and creamy, with the ability to taste sweet or savory depending on how it is prepared, it is aversatile food, which we keep coming back to. It is a heavenly and healthy addition to any meal. For example, we love it in a butternut pumpkin soup, combined with ginger and pecans. Read on to discover delicious recipes using butternut squash as dishes we love to serve on the table.

However, you are probably also wondering whether to peel butternut squash yes or no? The decision is entirely yours, but the peel is edible and contains equally important onesNutrients for our body. However, it also depends on the cooking method when making butternut squash recipes. When you fry, braise, or simmer this variety, the thin skin becomes tender and easy to chew. Then feel free to bite into the pumpkin, as the skin will not be an obstacle.

Butternut Squash Nutrition Facts

Pumpkin is rich in pectin and vitamins B1, B2. Pumpkin seeds are also known for their excellent nutritional and healing properties. Delicious pumpkin seeds contain lots of healthy fats and proteins. However, they should not be salted too much when consumed. They are useful for chronic liver inflammation, gastritis, colitis, anemia, hypertension and osteoporosis.

So these butternut squash recipes can not only be delicious but also very healthy for us. A magic cocktail for fresher and more radiant skin, pumpkin is a good source of the minerals potassium and phosphorus, calcium, magnesium, iron, copper and cobalt. It also has a high content of vitamin C - around 15 mg in 100 g, as well as carotene. If you also pay attention to calories when eating butternut squash, this vegetable is one of the best low-carb foods.

Vegan pumpkin soup with pecans

So first we introduce you to a thick and creamy butternut squash soup with coconut milk, toasted pecans and fried leeks. This is also suitableperfect for vegetarians. The whole thing makes a wonderful, delicious butternut squash cream soup that can serve as a fantastic appetizer or side dish.

Ingredients:

1 small roasted butternut squash
100g raw pecans, halved
1 tablespoon coconut oil
1/2 small leek, chopped
Half can of full-fat coconut milk
200 ml vegetable broth
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg

preparation

First, for the butternut squash, preheat the oven to 200 degrees.
First chop the tip and stem of the butternut squash and halve lengthways.
Then scoop out the seeds and innards.
Drizzle with oil and sprinkle with sea salt.
Then bake the slices for 50 to 60 minutes or until the flesh can be easily pierced with a fork.
Start by spreading the pecans on a baking sheet and baking for 3 minutes while the squash roasts or until it turns golden brown and crispy.
Remove from oven and set aside.
Once the squash is cool enough, place the pulp in a high-powered blender. You can throw away the skin. However, you have to decide for yourself whether to peel the butternut squash or not. Many important vitamins are also contained in the peel.
Then fry the leeks.
Put the coconut oil in a pan and heat over medium heat. Add the leeks and sauté, stirring occasionally, until bright green and soft, about 3 to 4 minutes.
Add the fried leeks to the blender with the toasted pecans, coconut milk, broth, sea salt and nutmeg. Stir in on high until everything is creamy and lumps form. If necessary, season the soup with more sea salt. Serve with chopped scallions, pesto sauce, and remaining toasted pecans.

Bake butternut squash in the oven

Roasting butternut squash recipes is a super easy preparation method that is definitely worth the extra time. Similar to pumpkins in flavor and texture, butternut squash is easier to bake and puree because it is smaller. Butternut squash can be halved, sliced or diced and then roasted. Depending on the type of recipe you want to make will determine how you want to bake your pumpkin.

Ingredients:

Butternusskürbis
Olive oil or butter
Salt and pepper
Fresh herbs (optional)
Brown sugar (optional)

preparation

First, preheat the oven to maximum.
Then, using a large, sturdy kitchen knife, cut your butternut squash in half lengthwise.
First remove the seeds and thread parts from each half and throw them away or keep them.
Place the butternut squash, cut side up, in a baking dish and brush with olive oil or melted butter, covering the entire surface of the squash.
Season to taste with salt, pepper and brown sugar (if desired).
Bake in the oven for about 45 minutes or until the pieces are soft and tender.
Remove from oven and allow to cool.
Finally, scrape the flesh from the skin or eat your butternut squash with the skin on.
Enjoy the dish as is or according to your favorite recipes. So this is the easiest way if you want to use the oven for butternut squash.

Prepare vegetarian as a salad

If something needs to be light and tasty, our next one can do it for youRecipe for a healthy oneQuickly inspire Butternut Pumpkin Salad. You can prepare this with spelled, couscous, or other whole grain product as you like. In this case you can also experience the butternut pumpkin flavor more intensely.

Ingredients for the salad:

150 g spelled, gluten-free options are quinoa or sorghum
1 apple, cored and quartered
A small butternut squash
1 tablespoon olive oil
¼ teaspoon salt, plus more for sprinkling
2 handfuls of baby arugula
50 g dried cranberries

For the cinnamon maple pecans:

50 g pecans or coarsely chopped walnuts
2 teaspoons maple syrup
1 pinch of ground cinnamon
1 pinch of salt

For the ginger dressing:

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon finely grated fresh ginger
1 teaspoon maple syrup
½ teaspoon Dijon mustard
¼ teaspoon salt
Freshly ground black pepper to taste

preparation

First cook the desired grain according to the instructions on the packaging, then stir ¼ teaspoon of salt into the pot and then set it aside to cool.
First bake the apple slices on the middle rack in the oven for about 10 minutes. Allow the apple slices to cool directly on the baking sheet before removing them.
Start by cutting off the top and bottom of the pumpkin, then cut it in half vertically.
Then remove the seeds with a spoon and throw them away. Cut the pumpkin into wide crescent shapes.
Place the pumpkin on a large baking sheet and drizzle with 1 tablespoon olive oil and season with salt.
Then roast for about 30 minutes until the squash becomes soft and brown around the edges. Set aside to cool.
Then fry the pecans in a medium skillet over medium heat until they begin to smell fragrant.
Next, add the maple syrup and a generous pinch of cinnamon and salt and cook, stirring constantly, until the syrup has condensed and mostly evaporated, about 2 minutes more. Transfer to a plate and let cool.
Then, in a small bowl, mix together olive oil, lemon juice, ginger, maple syrup, mustard and salt. Whisk everything together well and season with freshly ground black pepper.
Finally, place the arugula, the cooled grain and apple slices in a large bowl.
Before adding the butternut squash, you'll want to halve the larger half-moons again to make them more bite-sized.
Finally, add the butternut squash, dried cranberries, and pecans and drizzle with the dressing.

Pumpkin casserole with ham and thyme

This delicious bread pudding, which also doubles as a casserole, could also be a healthy alternative for meat eaters. You can cut this into large squares and serve as a main course with a green salad on the side. If you don't care too much about calories, these butternut squash recipes are just right for you.

Ingredients:

Butternut squash – peeled, seeded and diced
2 tablespoons olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 pieces of leek – white and light green parts only, halved lengthwise and thinly sliced crosswise
6 large eggs
150 g freshly grated Parmesan cheese
approx. 250 g baguette without crusts and diced bread
150 g ham cut into thin strips

preparation

Step 1:First preheat the oven to 250° and butter a large ceramic baking pan. In a large bowl, toss the butternut squash with 1 tablespoon of olive oil and thyme. First season with salt and pepper. Then spread the pumpkin in a single layer on a baking tray and roast for about 25 minutes until it is tender. Allow to cool.

Step 2:In a medium butternut squash skillet, melt the butter in the remaining tablespoon of olive oil. Then add the leek and season with salt and pepper. Let it steep over moderate heat for about 20 minutes while stirring. Finally let cool slightly.

Step 3:First, in a large bowl, beat half the eggs with the cheese, a teaspoon of salt and half a teaspoon of pepper. Stir in the bread and let it rest for 10 minutes. Fold in the pumpkin and ham. Transfer the mixture to the prepared baking dish and bake until lightly golden brown, about 1 hour. However, let it rest for 15 minutes before serving.

Butternut Pumpkin Quiche

Quiche is particularly suitable for breakfast or lunch. It is also hearty and tasty, can be served warm or at room temperature and is convenient to transport. So this dish is fancy enough for guests and accessible enough for every day. These butternut squash recipes are also suitable for relaxing in the fall, filled with onions and chard. The pumpkin is roasted to bring out its natural sweetness, while roasted garlic enhances the flavor. Cheese and sour cream also add a creamy flavor to the dish without making it too heavy. Serve the quiche as a light meal on its own or with fruit salad and potatoeszum Brunch.

Ingredients

500g butternut squash, peeled and diced
1 tablespoon rapeseed or grapeseed oil
6 cloves of garlic, unpeeled
1/2 medium onion, halved and sliced
3/4 teaspoon salt
3/4 tsp black pepper
1 premade pie crust
4 large eggs, beaten
150 ml sour cream
200 ml milk
1 EL Mehl
Jar full of stemmed and finely chopped chard leaves
150g grated sharp cheddar cheese

preparation

First, preheat your oven to 200 degrees.
On a large baking tray lined with baking paper, first mix the butternut squash with 1 1/2 teaspoons of oil.
Then toss the garlic cloves with 1/2 teaspoon oil on a piece of aluminum foil. Crumple into a ball and place on the baking tray and roast for about 10 minutes.
Then add the onions and the remaining oil to the baking tray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for another 20 to 30 minutes or until the squash has become tender.
If necessary, place the pre-made pie crust in a greased pan, press it into the edges and trim it if necessary. Prick with a fork and bake on the bottom rack of the oven for 15 minutes.
Then assemble the filling for the quiche by adding eggs, sour cream, milk, flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl.
Then squeeze the roasted garlic out of the skins and add it to the bowl.
Whisk together until well blended. Then add the pumpkin, onion, chard and 3/4 of the cheese. Mix and finally add to the baked pie crust.
Finally, add the remaining cheese on top and bake for about 40 minutes.

Pumpkin pie

Carrot cake will no longer be your favorite once you try this butternut pumpkin low carb recipe. Introducing butternut instead of carrot gives this cake a fresh, new twist. It is so temptingly delicious that it will quickly disappear from the table as a dessert.

Ingredients:

500g butternut squash, diced
3 large eggs
300g brown sugar
250 ml sunflower oil
5 ml spice mix
30 g candied citrus peel
100g almonds without salt, roughly chopped
5 ml almond essence
500 g flour mixed with baking powder

For the topping:

150 g cream cheese
200g powdered sugar
30 clarified butter or ghee

preparation

First preheat the oven to 180°C.
Then grease 2 large nonstick cake pans or a large baking pan.
First, grate the cubes using either a food processor or a grater.
Then stir the eggs, sugar and oil in a large mixing bowl until frothy.
Apply all remaining ingredients, including the grated butternut squash, directly onto this mixture. Mix carefully but thoroughly.
Pour this mixture into the prepared baking pans and bake until well risen and browned, about 50 minutes.
After 5 minutes, place on a cooling rack. When the cake has completely cooled, combine the topping ingredients and spread them all on top.

Pumpkin Lasagne

According to the next recipe you can prepare delicious butternut pumpkin lasagne with mushrooms and sage. It is a delicious vegetarian or vegan main dish that is perfect for your party or other occasions. The butternut squash is roasted in the oven while the silky sauce infuses the lasagna with such goodness.

Ingredients:

1 small butternut squash
1/2 onion, cut into large slices
Olive oil for drizzling

Mushroom filling:

2 tablespoons olive oil or butter
500g mushrooms, sliced
1/2 onion, diced
4 garlic cloves, minced
2 tablespoons fresh chopped sage
1/2 teaspoon salt

Ricotta mixture:

450 g ricotta cheese or tofu
1 They (optional)
1/2 teaspoon nutmeg
1/2 teaspoon salt

Butternusspüree:

3 tablespoons olive oil
3 – 6 tablespoons of water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
200 g grated mozzarella or processed cheese
100 g Parmesan
9 Lasagna sheets
Garnish with 9 crispy sage leaves

preparation

Step 1

First preheat the oven. Then cut the butternut squash in half, remove the seeds and place the open side down on a baking tray lined with baking paper.
Place the sliced onion next to it and drizzle with a little olive oil. Bake for about 30-40 minutes and then let cool.
Heat the oil or butter in a large pan. Add the mushrooms, diced onions and salt and sauté over medium heat until the mushrooms release their liquid and begin to brown.
Add the garlic, sage and pepper and cook for another 2-3 minutes until the garlic begins to smell fragrant.
You could finally add some spinach to add additional nutrients.
Then taste and make sure the filling has enough salt and pepper. You can also add a little truffle oil.

Step 2

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt.
When the butternut squash is cool enough to work with, remove all of the flesh and place it in a food processor.
Add the roasted onions, olive oil, water, salt, pepper and garlic powder and puree.

Step 3

Then spread the lasagne in a greased baking dish.
First add puree and spread it in a thin layer.
Then cover with 3 lasagna sheets.
Add half of the ricotta mixture, spread evenly and top with half of the mushrooms.
Sprinkle with half the grated mozzarella and a few tablespoons of Parmesan cheese.
Then add 3 more lasagne sheets, spreading the rest of the ricotta mixture as evenly as possible.
Place half of the remaining butternut puree on the less than half side so you have enough to cover the top.
Add the remaining mushrooms and onions and sage and sprinkle with another half of shredded mozzarella and a few tablespoons of Parmesan.
Finally place the last three noodles on top.
Froth with the remaining butternut puree and sprinkle with the remaining cheese.
Cover with foil and bake in the oven for 40 minutes.
Then remove the lid and bake for another 15-20 minutes until they turn golden brown.
Cut into 9 portions and garnish with sage leaves if desired.

Casserole with minced meat

Traditionally in South Africa, a pot of this spicy, sweet and sour pumpkin and minced meat casserole is started and then kept on the stove all winter long. You add more meat, vegetables and fruit when the dish is used up. So here are similar butternut squash recipes in which this is transformed into an unusual dish with grated cheese.

Ingredients:

3 tablespoons olive oil
2 medium butternut squash, peeled, seeded and cut into pieces
1 kg minced lamb, beef or pork mince
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and minced
2 tablespoons tomato paste
1 Esslöffel Curry powder
2 x 400 g canned tomatoes, chopped
2 tablespoons mango chutney
1 can of whole apricots
570 ml milk
Salt
Ground black pepper

preparation

Heat the oven to 190°C. Pour 2 tablespoons of olive oil into a bowl and add the butternut squash, season and mix well. Place in a roasting tin and roast for 25-30 minutes until tender.
Meanwhile, heat the remaining oil in a large pot and fry the onions for 5 minutes, or until soft. Add the ground beef and cook until browned, about 10 minutes. Remove excess fat.
Add garlic, tomato paste and curry powder and cook for 1 minute more.
Add the chopped tomatoes, mango chutney, drained apricots and milk. Bring to the boil and cook for about 20 minutes, topping up with water if it gets too dry. Add the roasted butternut squash and season to taste.
Place in a 1.5 liter casserole dish or smaller bowls for the freezer. Sprinkle with the grated cheese and possibly place fresh basil leaves on top.
Bake until golden brown, 20-25 minutes. Serve with salad, baked potatoes or seasonal vegetables.