Tag Archives: Butternut Squash

Slow Cooked Butternut Squash Soup


Butternut Squash soup is full of fall flavor.  I’ve made butternut squash soup before and it hasn’t turned out very good at all…either way too thin or just terrible flavor.  This was amazing though!  It was thick, rich and had awesome flavor.  I hope you really enjoy this Butternut Squash Soup as much as I do!


1 Medium-Large Butternut Squash, peeled, seeded and chopped
1 Medium Onion, chopped
1 Asian Pear, peeled, cored and chopped
2 Cups Chicken Broth
1 Cup Water
1/2 teaspoon Curry Powder
1 teaspoons Flax Seeds
Salt & Pepper to taste


Add squash, onion, Asian pear, broth, water, curry powder and flax seeds to a slow cooker.  Cook on low for 6-8 hours or on high for 3-4 hours until squash is very tender.

Puree until smooth with an immersion blender or in batches in a blender.  Season to taste with salt and pepper.


Yield: Slow Cooker FULL of soup!

Butternut Squash Quinotto

Quinotto is the quinoa equivalent of risotto.  Since risotto is one of my favorite foods, I thought I would give this a try.  It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!


2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock


Preheat oven to 350°F.  Place the butternut squash on a baking sheet.   Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro.  Toss to combine.  Roast in oven for 30 minutes, or until tender and lightly browned.

Cook the quinoa.  A rice cooker works well or you can cook it on the stovetop.  Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed.  For a rice cooker, add the quinoa along with 1 cup water and turn on.

Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat.  Add the garlic and onion, cooking for a couple minutes to soften the onion.  Add the mushrooms, remaining cilantro and 1/2 cup stock.  Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.

Mix the grated carrot into the cooked quinoa.  Stir the quinoa and remaining stock into the veggies in the sauté pan.  Fold in the squash.  Cover and simmer a few more minutes to let the remaining liquid absorb.


Serves: 4 as main dish

-Recipe adapted from FitSugar -

Spicy Sausage and Butternut Pasta

12 oz Rotini or other short cut pasta
3 Tablespoons Extra-Virgin Olive Oil
3/4 lbs Butternut Squash, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 Onion, diced
1 lb Hot Italian Sausage, casings removed
Shredded Mozzarella, to sprinkle on top


Bring a large pot of water to a boil.  Once boiling, add some salt and the pasta.  Cook until al dente.  Reserve 1 cup of the starchy cooking water before draining.

While the water is coming up to a boil.  Heat 2 Tablespoons olive oil in a large skillet over medium high heat.  Add the squash, season it with salt and pepper.  Cook until lightly brown and tender, about 8 minutes.  Reserve the squash on a plate.

To the same skillet, add 1 Tablespoon olive oil and the sausage.  Break up the sausage a bit and sauté until thoroughly cooked and browned.  Return the squash to the skillet.  Add the 1 cup of reserved pasta cooking water.  Simmer for a couple minutes to reduce the liquid.  Fold in the pasta.

Serve with shredded cheese on top.



-Recipe is adapted from KitchenDaily -


Serves: 4

Spicy Winter Squash Galette

A galette is a free-form pie that can be either sweet or savory.  This galette is made with butternut squash, but it can also be made with any kind of winter squash or sweet potato.  I saw this recipe on the Today Show about 3 years ago and have been making it since.  I normally make my own pie crust for this, but I have a bunch of Pillsbury pie crusts in the freezer which I used this time.

2 Tbsp Extra-Virgin Olive Oil
1 small red onion, chopped
2 cloves garlic, grated
salt and pepper
1 Tbsp chili powder
¼ cup tomato paste
½ cup vegetable/chicken stock
1 lb winter squash (butternut, pumpkin, acorn, hubbard, etc.), peeled, seeded and cut into small cubes
1 pie crust (see recipe below)

Preheat oven to 350°F

Heat olive oil in a large saute pan over medium- high heat.  Add onion and cook 2-3 minutes to soften.  Stir in garlic, salt, pepper, chili powder and tomato paste.  Cook for one minute then add in the stock and squash.  Cook for another 2-3 minutes and remove from heat.

Roll the pie crust into a circle 12 inches across.  Place pie crust on a greased baking sheet.  Pour squash mixture in the center of the pie crust, leaving about 3 inches of crust open around the edges.  Fold in the sides over the squash, leaving an open circle in the middle.

Bake until squash is soft and the crust is golden brown, about 35-45 minutes.

Serves 4.

For the pie crust:


1 cup plus 2 tablespoons (about 5 ounces) all-purpose flour, plus more for rolling
½ teaspoon salt
1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary

In the bowl of a food processor, combine flour, salt and sugar.  Pulse twice.  Add in butter and process until crumbly, about 10 seconds.  Pour into a bowl and mix in 3 Tablespoons of ice water with your hands.  Add more water if needed to be able to form dough into a ball.  Wrap ball in plastic wrap and either freeze for 10 minutes of refrigerate for 30 minutes.

Butternut Bowties

Butternut squash is my favorite type of squash and it’s really easy to cook with.  This recipe, which comes from Rachael Ray, is a take on mac and cheese.  The creamy sauce is made with pureed butternut squash instead of a ton of cheese, like a traditional macaroni and cheese sauce is.  When I made this I only had about 1/4 cup of Parmesan cheese, but it still turned out great.


1 butternut squash, halved and seeds removed
1 Tbsp Extra Virgin Olive Oil
Salt and freshly ground pepper
1 lb bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of freshly grated nutmeg
A pinch of cinnamon
1 tsp dried sage
1 cup grated cheddar cheese
1 cup grated Parmesan cheese

Preheat oven to 400 degrees F.  Drizzle squash with olive oil and place cut side down on a baking sheet.  Roast for 30-45 minutes, until tender.  Puree squash in a food processor until smooth.

Bring a large pot of water to a boil, salt the water and cook pasta until al dente.

While the pasta is cooking, melt butter over medium-high heat in a saucepan.  Whisk in flour and cook for about 2 minutes.  Whisk in milk and let thicken for about 3 minutes.  Stir in pureed squash, nutmeg, cinnamon, sage and season with salt and pepper.

In a casserole dish, combine the pasta with the sauce.  Sprinkle with cheeses and bake for 15-20 minutes to brown the cheese.

Chloe really liked this!

Butternut Squash Risotto

We love butternut squash here!  It is delicious, easy to cook with, and can be used in a variety of ways.  Today I made risotto with it.  Risotto is awesome and actually quite easy to make.  If you haven’t made risotto before, you are missing out.  We normally use short grain brown rice instead of the usual arborio rice.  Brown rice is healthier than white rice and has so much more flavor.  This time I used arborio just to mix things up a bit.  We decided that we like the brown rice better than the white.  Just be aware that using brown rice takes a lot longer to cook than the arborio.

6 cups Chicken Broth (possibly another cup if using brown rice)
1/2 cup Unsalted Butter
1 Onion, chopped
Crushed Red Pepper, about an 1/8 tsp depending on how spicy you like it
1 Butternut Squash, about 1lb
2 Cups Arborio or Short Grain Brown Rice
1 Tsp Dried Sage (or 1 Tbsp Chopped Fresh Sage)
3/4 Cup Parmesan Cheese (Mozzarella works as well)

Simmer the chicken broth in a sauce pot.

Melt half of the butter in a large saute pan over medium-high heat and cook the onion until tender.  While the onion is cooking, prepare the butternut squash.  Peel the squash, cut it in half, scoop out the seeds (a grapefruit spoon works well for this), and chop it up.

To the onions, add crushed red pepper and the butternut squash.  Cook for 2-3 minutes and add the rice.  Toast the grains slightly.  This will take only a few minutes.

Once the grains are toasted, it’s time to start adding the broth.  Turn down the heat to medium.  Add a ladle full of the simmering broth at a time, waiting until almost all the liquid is absorbed to add more.  Stir every time more liquid is added (you don’t need to constantly stir though).  Make sure the pan doesn’t get completely dry because the rice will burn quickly if there is no liquid.  Don’t worry about using every drop of the broth, just use as mush as you need.  It will be done when the rice is tender and creamy.  It takes about 15 minutes for the arborio rice and 30-45 minutes for brown rice.

Turn off the heat and stir in the remaining butter, sage and cheese.

Now you have no excuse to not make risotto.  So easy and so delicious!

Chloe had to have a spoon too while she was watching mommy stir.