Best Sweet Butternut Squash Recipes

BUTTERNUT SQUASH SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
• Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

BUTTERNUT SQUASH AND SWEET POTATO PURéE

Steps:

• Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes.
• Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
• Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.

BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH

Steps:

• Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
• Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
• Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

Steps:

• If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
• Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
• While the onions are cooking, peel and dice the sweet potato and carrots.
• Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
• Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
• Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
• Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
• You can sub pumpkin pie spice for the ground spices listed.
• Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

Steps:

• Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
• Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
• Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
• To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
• Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

Steps:

• Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
• In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
• Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
• Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

BUTTERNUT SQUASH-SWEET POTATO GINGER BISQUE

Steps:

• Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
• Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Steps:

• In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
• Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
• Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
• Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
• Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
• Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
• Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
• Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

SWEET BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
• Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
• Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
• Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
• Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

SWEET AND CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large frying pan on low.
• Add squash and spices.
• Stir-cook on low for three minutes and then add water.
• Cover pan and increase heat to level six.
• Allow to steam for ten minutes.
• Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
• Pour food processor mixture into a pot and add Splenda brown sugar blend.
• Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
• Cover and simmer on level 4 for 15 minutes.
• If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
• If serving cold, refrigerate for 2 hours and then follow previous instructions.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP

Steps:

• Peel the squash, sweet potato, carrots, and onion.
• Dice the above ingredients and the red pepper and parsley.
• Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
• Make up a pint of stock with the stock cube and pour this over the softened vegetables.
• Add the salt and pepper to taste, add more water if required.
• Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
• Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
• Serve with nice fresh crusty bread.

SWEET BUTTERNUT SQUASH

Steps:

• Cut the squash in half and take out the seeds.
• Bake at 350 for 30 minutes with the cut side down.
• Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
• Salt and pepper if desired.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

Steps:

• Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
• Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
• Bake in the preheated oven until softened, about 20 minutes.
• Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
• Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
• Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
• Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
• Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
• Bake in the hot oven 10 minutes more.

SWEET VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
• Place butternut squash and sweet potato cut-sides down on the baking sheet.
• Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
• While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
• Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
• Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA

Steps:

• In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
• In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
• Make a slurry with the cornstarch and add to the soup.
• Add the American cheese and continue mixing until smooth.
• Adjust seasoning.