Easy Sheet Pan Butternut Squash and Sausage

Created by: Dizzy, Busy and Hungry

This butternut squash and sausage dish is a delicious pairing of sweet, buttery butternut squash and savory, seasoned sausage!

Ingredients:

• 1 diced butternut squash (about 4 cups)*
• 1 TBSP olive oil
• ¼ tsp garlic salt
• 14 oz Italian sausage (use sweet or spicy, whichever you prefer)*
• 1 cup diced red onion

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the diced butternut squash, olive oil, and garlic salt, and mix until coated.
3. Spread the butternut squash on a baking sheet in a single layer. If your baking sheet is not large, use two baking sheets so that you will have room to add the onion and sausage later.
4. Roast the squash for 20 minutes.
5. Remove the baking sheets and stir the squash. Add the sausage and red onion to the baking sheets, return to the oven and roast for another 15 minutes.
6. Stir and roast for another 5–10 minutes if needed.
7. Serve over rice or on its own.

Golden Butternut Squash and Chickpea Curry

Created by: Gena Hamshaw

This butternut squash and chickpea curry comes together easily, and it packs a lot of sweet and savory flavor. With some cooked rice, it’s a perfect meal for busy evenings.

Ingredients:

• 2 tsp neutral vegetable oil, such as avocado or grapeseed
• 1 white or yellow onion, chopped*
• 4 cloves garlic, minced*
• 1 TBSP minced ginger
• 2 tsp sweet curry powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 3/4 tsp salt, or to taste
• Black pepper to taste
• 1 medium or small butternut squash, peeled and cubed (about 1 1/2 lb after preparation)*
• 2 1/2 cups vegetable broth
• 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed) or white beans
• 1/3 cup golden raisins (optional)
• 1 TBSP freshly squeezed lime juice
• 2 cups stemmed and chopped leafy greens of choice, or 2 cups packed baby spinach
• Optional: cooked brown rice, quinoa, couscous, or your favorite type of flatbread, for serving

Instructions:

1. Heat the oil in a large, heavy-bottomed pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they're very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, salt, and black pepper. Give everything a good stir.
2. Add the squash and 2 cups of the vegetable broth. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, or until the squash is tender. Turn off the heat. Use an immersion blender to blend the curry about halfway, so that there are still chunks of butternut squash, but some of the squash has been turned into a thick puree. Alternately, you can transfer half of the mixture to a standing blender, blend, and return it to the pot.
3. Stir in the chickpeas, raisins, lime juice, and an additional 1/2 cup broth (or enough to create a thick but easy-to-stir stew). Bring the curry to a gentle simmer again. If you're adding greens, stir them in now and allow them to wilt completely, about 5 minutes. Taste the stew and adjust salt, pepper, and lime juice to taste. Serve with cooked grains.

Turkey Butternut Squash Skillet Recipe

Created by: Silvia Dunnirvine

This ground turkey with butternut squash skillet is a delicious comforting and nourishing meal that is light and fresh. This recipe is a 30-minute one-pot skillet meal that is perfect for a busy weeknight!

Ingredients:

• 1 lb ground turkey*
• 1 butternut squash, about 3 cups cubed*
• 1/2 cup vegetable broth
• 1 TBSP olive oil
• 1 small white onion, diced*
• 2 cloves garlic, minced or pressed*
• 1 red bell pepper, chopped*
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 3/4 cup gruyère cheese
• Fresh cilantro and parsley

Instructions:

1. Heat oil in a cast iron skillet. Add ground turkey, onion, garlic and bell peppers and sauté until meat is no longer pink. Season with salt, pepper and paprika.
2. Add cubed butternut squash and vegetable broth. Give it a mix so most of the butternut squash is submerged in broth. Cover and turn heat down to a medium low. Cook for about 12 minutes or until butternut squash has soften.
3. Remove from stovetop and top with gruyère cheese. Bake in 400F degrees oven for about 5 minutes or until cheese has melted.
4. Garnish with fresh cilantro or parsley and serve.

Ingredient Swaps:

• Ground turkey can be substituted for ground beef, chicken, pork or a combination of these. Substitute for tofu if on a Vegan or Vegetarian diet, or remove it completely.
• Butternut squash can be substituted for other root vegetables such as sweet potatoes, carrots or yellow potatoes.
• Substitute Gruyere cheese for another type of cheese you like or remove the cheese if you prefer. You can also use vegan cheese.