This week’s veggie box feature… Butternut Squash 

Did you know this just happens to be one of the most loved winter squashes?! It’s certainly a favourite in my home. One of the many reasons I love this time of year is because we can start to get local ones from our farmers. 
 
Don’t let the name “Winter Squash” fool you, it’s harvested this time of year but gets its name based on how long it will last! It has a tough exterior, which ensures that it will keep for months after its harvested (no refrigerator necessary!).   

 

While the skin is edible, the texture is tough and not particularly enjoyable to eat, which is why most butternut squash recipes utilize peeled butternut squash. If you are roasting diced butternut squash (versus a whole or halved squash), be sure to peel it first. 

 

Butternut squash has a classic sweet flavor and rich texture of this winter squash makes it a popular pick for dishes such as soups, risotto, or gnocchi. It's also incredibly versatile and can be simply baked or sautéed to bring out its unique flavor. 

 

Whether you’re a novice with butternut squash or its biggest fan, I hope you enjoy and are inspired by this week’s recipes! 

 

 

Recipes

 
Honey Roasted Butternut Squash 
Created by: Natasha Bull  

This oven roasted butternut squash recipe is an easy addition to your dinner menu! These caramelized squash bites are melt-in-your-mouth tender, and everyone will ask for seconds. 

 

Ingredients: 
1 butternut squash peeled; seeds removed, & cut into chunks 
2 TBSP olive oil 
2 TBSP honey 
1/4 tsp ground cinnamon optional 
Salt & pepper to taste 

 

Instructions 

1. Preheat oven to 400F and move the rack to the middle position.
   
2. Cut the squash in half lengthwise and scoop out the seeds (I use a spoon). Peel the squash (I do this quickly using a sharp knife... I just cut the squash into a few pieces and then cut the skin off). Cut the squash into pieces that are roughly equal-sized. Mine were about 1" pieces.
   
3. Add the squash, oil, honey, cinnamon, and salt & pepper to a baking sheet. Toss until everything is coated. Arrange in an even layer.
   
   4. Roast squash for 20-25 minutes, tossing halfway through, or until the squash is cooked. Time will vary depending on how big the pieces are. 
    
    

Skillet Lasagna 

Created by: Well Planted By: Erin 

 

An easy, tasty skillet lasagna with Italian sausage, butternut squash and spinach. A healthy family favorite recipe that cooks in ONE pan for easy clean up! 

 

Ingredients: 
2 TBSP extra-virgin olive oil divided 

4 cups 3/4-inch-cubed butternut squash about 1 small 1 1/4 pound squash 

1 tsp kosher salt divided 

½ tsp ground black pepper divided 

2 tsp dried basil 

1 tsp dried parsley 

⅓ cup water 

1 24-ounce jar good-quality marinara sauce I used a roasted garlic basil variety 

1 pound ground Italian chicken sausage or Italian turkey sausage sweet or spicy 

1 10-ounce package frozen spinach thawed and drained with as much water pressed out as possible 

1 cup part-skim ricotta cheese or low-fat cottage cheese 

½ cup grated Parmesan cheese divided 

1 cup shredded fontina cheese divided (if you can’t find fontina, swap mild provolone or mild gruyere (better), or mozzarella (still good)) 

6 oven-ready lasagna noodles  

 

Instructions: 

1. Place one rack in the center of the oven and one in the upper third. Preheat the oven to 375 degrees F.

 

2. In a large ovenproof skillet, heat 1 tablespoon of the olive oil over medium heat. Add the squash, 1/2 teaspoon salt, 1/4 teaspoon pepper, basil, and parsley. Stir to coat, then add in 1/3 cup water. Cover and cook until the squash is softened, about 15 minutes.

 

3. Once the squash cubes are completely tender, remove them to a large mixing bowl (a large spoon works well for this). Discard any water that remains in the bottom of the pan. With a fork or potato masher, mash the squash well. Stir in the pasta sauce.

 

4. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add the sausage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook, breaking apart the meat so that it is in small bits. Cook until golden and cooked through, about 4 minutes.

 

5. Add the spinach to the sausage and break it apart so that it is mixed up with the meat. Let cook until any remaining liquid has evaporated (this should only take a minute or two), then remove the skillet from the heat. Transfer the sausage-spinach to a second large bowl and set aside. Stir in the ricotta and 1/4 cup Parmesan.

 

6. Lightly coat the skillet with nonstick spray or drizzle with a bit of additional olive oil.

 

7. Assemble the lasagna in the skillet: Spread 1 cup of the squash-marinara mixture back into the bottom of the skillet (it will be very thick). Cover with 2 lasagna noodles. Next, spread half of the sausage-ricotta mixture on top of the noodles, then sprinkle with 1/3 cup of the fontina. Add another layer of 2 noodles, the remaining sausage-ricotta mixture, half of the remaining squash-marinara mixture, and the next 1/3 cup remaining fontina. Top with the remaining 2 noodles, then the remaining squash-marinara and fontina. Sprinkle with the remaining 1/4 cup Parmesan.

 

8. Cover the skillet with a lid or piece of aluminum foil. Bake in the center of the oven for 20 minutes, then uncover and continue baking until the sauce is hot and the pasta is tender, about 5 to 10 additional minutes. Check at the 10-minute mark. If the edges seem dry, drizzle 1/4 cup water around the edges of the skillet, then re-cover and continue baking as directed.

 

9. Turn the oven to broil and transfer the uncovered lasagna to the rack in the upper third of the oven. Broil until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully and do not walk away so that it doesn’t burn. Let rest 5 minutes before serving.

 
 
 
Butternut Squash Soup 

Created by:  Love and Lemons 

 

This butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months. 

 
Ingredients: 
2 TBSP extra-virgin olive oil 
1 large yellow onion, chopped 
½ tsp sea salt 

1 (3-pound) butternut squash, peeled, seeded, and cubed 
3 garlic cloves, chopped 
1 TBSP chopped fresh sage 
½ TBSP minced fresh rosemary 
1 tsp grated fresh ginger 
3 to 4 cups vegetable broth 
Freshly ground black pepper 
    
For Serving: 
Chopped parsley 
Toasted pepitas 
Crusty bread 

 

Instructions: 
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. 

2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

 
 
Roasted Butternut Squash Parmesan 
Created by: Well Planted by Erin 
 
Easy Roasted Butternut Squash with Parmesan and Garlic. Simple and always delicious, this is one of the best roasted butternut squash recipes! 

Ingredients: 
1 medium butternut squash about 2 1/2 to 3 pounds, peeled and cut into 1/2-inch dice 
2 TBSP extra-virgin olive oil 
4 cloves garlic minced (about 1 1/2 TBSP) 
1 tsp kosher salt 
½ tsp Italian seasoning 
¼ tsp black pepper 

1 cup finely shredded Parmesan cheese about 4 ounces, divided 
1 TBSP chopped fresh thyme 

Instructions: 
1. Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper. 

2. In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
3. Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.

 
Marry Me Butternut Squash Steaks 
Created By: Renu Dhar 
 
Serve this comforting dinner with a side of sautéed greens and crusty whole-grain bread for sopping up the sauce. 

Ingredients: 
2 large butternut squash (3 pounds each), preferably with long necks 
1 cup sun-dried tomatoes, drained and coarsely chopped, plus 3 tablespoons oil from jar, divided 
¾ tsp Italian seasoning, divided 
½ tsp salt, divided 
1 cup finely chopped yellow onion 
¼ tsp crushed red pepper 
½ cup dry white wine 
½ cup water 
¾ cup heavy cream 
2 TBSP chopped fresh basil 

Instructions: 
1. Preheat oven to 450°F. Trim stems off 2 butternut squash and cut the squash crosswise at the base of the neck to separate the bulb and neck. Cut each neck piece in half lengthwise; trim sides to create 2 (¾-inch-thick) steaks from each neck (4 steaks total). Peel the sides of the squash steaks using a vegetable peeler. (Reserve the bulbs and trimmed sides for another use.) 

 

2. Score each steak ⅛-inch deep in a crosshatch pattern. Place steaks scored-sides up on a large rimmed baking sheet; brush all sides with 1 tablespoon sun-dried tomato oil. Sprinkle with ½ teaspoon Italian seasoning and ¼ teaspoon salt.
3. Roast until the steaks are tender, 30 to 35 minutes. Increase oven temperature to broil. Broil the squash until browned in spots, 2 to 3 minutes.
4. Meanwhile, heat the remaining 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering. Add 1 cup onion; cook, stirring often, until softened, 3 to 4 minutes. Stir in 1 cup sun-dried tomatoes, ¼ teaspoon crushed red pepper and the remaining ¼ teaspoon each salt and Italian seasoning; cook, stirring constantly, until the tomatoes are deep red, about 2 minutes.
5. Add ½ cup wine, scraping the bottom of the skillet to loosen browned bits; cook until most of the wine has evaporated, about 2 minutes. Stir in ½ cup water; bring to a boil over medium heat. Cook, uncovered, stirring occasionally, until the mixture reduces slightly, about 2 minutes.
6. Stir in ¾ cup cream; cook, stirring occasionally, until the sauce starts to bubble around the edges and is slightly thickened, 2 to 4 minutes. Remove from heat; nestle the roasted squash steaks in the sauce. Sprinkle with 2 tablespoons basil.
   
    
    
   Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar 
   Created by: Carolyn Casner 
    
   Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans.  Serve it along with chicken or pork for a weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey. 

Ingredients: 
1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups) 
2 cloves garlic, minced 
3 TBSP extra-virgin olive oil, divided 
½ tsp salt, divided 
½ tsp ground pepper, divided 
2 TBSP balsamic vinegar 
1 tsp maple syrup 
2 tsp Dijon mustard 
8 cups packed baby spinach, roughly chopped 

 

1 medium Honeycrisp apple, diced 
½ cup diced sharp Cheddar cheese 
½ cup toasted chopped pecans 

 
Instructions: 
1. Preheat oven to 400°F. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes. 

2. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

 

Butternut Squash & Black Bean Enchiladas 
Created by: Adam Dolge 
 
This dish makes a wonderful weeknight dinner!  

Ingredients: 
3 TBSP extra-virgin olive oil, divided 
3 cups diced peeled butternut squash 
2 medium poblano peppers, seeded and chopped 
1 medium onion, chopped 
1 (14 ounce) can no-salt-added black beans, rinsed 
4 TBSP chopped fresh cilantro, divided, plus more for serving 
1 TBSP ancho chile powder 
8 corn tortillas, warmed 
1 (10-ounce) can enchilada sauce 
½ cup shredded Monterey Jack cheese 
2 cups shredded cabbage 
1 tablespoon lime juice 

Instructions: 
1. Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. 

2. Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.

 

3. Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
4. Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.

 

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊