#Butternuts Squash

Stuffed Butternut Squash 𝐂𝐨𝐦𝐦𝐞𝐧𝐭 “𝐫𝐞𝐜𝐢𝐩𝐞” 𝐚𝐧𝐝 𝐈’𝐥𝐥 𝐬𝐞𝐧𝐝 𝐲𝐨𝐮 𝐭𝐡𝐞 𝐫𝐞𝐜𝐢𝐩𝐞! Full Recipe via 𝐋𝐢𝐧𝐤 𝐢𝐧 𝐦𝐲 𝐁𝐢𝐨 or 𝐄𝐒𝐒𝐄𝐍𝐏𝐀𝐑𝐀𝐃𝐈𝐄𝐒.𝐂𝐎𝐌 Original content by @essen_paradies. Please do not repost without permission. #stuffedbutternutsquash #butternutsquash #fallrecipes #healthyrecipes #vegetarianrecipes #cozyfood #comfortfood #seasonalcooking #easyrecipes #plantbased #pumpkinrecipes #essen_paradies

hasselback butternut squash - recipe now at PlantYou dot com…. Just in time for thanksgiving! #recipe #squash #healthyrecipe #thanksgivingrecipe #holidayrecipe #sidedish

Crispy Butternut Squash Fritters with Garlic Dip 🧡🧄 𝐂𝐨𝐦𝐦𝐞𝐧𝐭 “𝐫𝐞𝐜𝐢𝐩𝐞” 𝐚𝐧𝐝 𝐈’𝐥𝐥 𝐬𝐞𝐧𝐝 𝐲𝐨𝐮 𝐭𝐡𝐞 𝐫𝐞𝐜𝐢𝐩𝐞! You’ll need: 🥕 Butternut squash & potato (grated) 🧀 Cheddar cheese 🥚 Eggs, flour & cornstarch (for that crunch!) 🌿 Parsley, paprika & cumin 🧄 Quark, garlic & chives for the creamy dip How to make it: Mix everything, fry until golden and crisp, then dip into that garlicky goodness 😋 #butternutsquash #fallrecipes #fritters #squashfritters #vegetarianrecipes #vegetarianfood #healthyrecipes #essen_paradies

✨3 Ways To Cook A Butternut Squash WHOLE✨ Want to eat more veggies? Follow @thenaturalnurturer to learn all the tips + tricks to make vegetables easy AND delicious. I think we have all avoided adding a butternut squash to a meal simply because they are a pain to cut when raw. Luckily, they are easy to cut, deseed and peel when cooked…and you can do it whole! Here my 3 ways…. To Roast: Wash your squash and use a sharp knife to puncture it about 8-10 times. Place it in a baking pan and cook in a 425℉ oven and roast for 60-80 minutes (if using a bigger squash, it will take longer). Your squash is done when a fork or knife and easily go into the flesh. Let squash cool a bit before handling. Instant Pot: First! Make sure your squash is small enough to easily fit into your Instant Pot. If it’s, Wash your squash and use a sharp knife to puncture it about 8-10 times. Pour 1 cup of water into your pressure cooked and place your squash in the IP. It is important that your squash fit ALL THE WAY in your pressure cooker for this method. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes. If you are using a large squash, cut in half to help it cook or add more cooking time. When cook time is complete, use a natural release for 10 minutes and then carefully release the remaining pressure. Let squash cool a bit before handling. Slow Cooker: Wash your squash and use a sharp knife to puncture it about 8-10 times. Pour 1 cup of water into your slow cooker.Cook 4-5 hours on high or 6-8 hours on low. You will know your squash is done when it can easily be pierced with a fork or knife.Let squash cool a bit before handling. Once the squash is cooked and cool enough to handle, cut in half, scoop out seeds + peel the skin off. Then use your cooked squash mashed as a side, in soups, added into pancake batter, muffins, sweet breads or even mac + cheese. #veggieloaded #butternutsquash #howtocookasquash #cookinghacks #fallcooking

CRISPY BUTTERNUT SQUASH FRIES . These butternut squash are one of my favorite recipes for the fall. They come out crispy and SO delicious. . They’ve got the perfect balance between sweet, salty, and smoky. . Very important for this recipe - these need to be coated in freshly shredded Parmesan or pecorino, and go in at high temp. . Here is how I made them: . 1.Grab a large butternut squash and carefully cut in half with a sharp knife. Remove the seeds, then peel (optional). . 2.Cut into fry shapes. You’ll want about 1/4 to 1/3 inch thickness max so it cooks evenly and gets crispy. They can’t be too thick! . 3.Now, to season it up. I added 4-5 tbsp avocado oil, a couple generous pinches salt, 1 tsp smoked paprika, 1 tsp thyme or oregano, 1 tsp onion powder, and about 1/2 tsp chili flakes of choice. Mix well, add squash and mix till coated well on all sides. . 4.Finely shred pecorino chees (about 2 cups freshly shredded) and dip both sides of the butternut squash into the cheese. You can use however much cheese you like, but this was the sweet spot. More cheese = more delish. . 5.Place coated butternut squash on parchment paper on your baking tray and pop it in oven at 450F for 20-21 mins. At this time flip on to the other side, top with more cheese (if desired) and put back in the oven for another 3-7 mins. Ovens vary, so you may need to pop it in longer. . 6.I served these up with a homemade creamy chili lime sauce. To make it, combine 4tbsp thick greek yogurt (or sour cream), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne powder, salt, and juice of half a large lime. Mix well, taste & adjust as you prefer. . Eat these hot right away. . ENJOY . . . . #lowcarb #lowcarbrecipes #easyrecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate

Caramelized Roasted Butternut Squash ✨Comment “send recipe” below + we’ll send / DM the recipe straight to your inbox📬 roasted veggies with savory herbs and toasted pecans. an easy side dish for fall dinners or tasty holiday side for Thanksgiving that you can make ahead in the air fryer or oven🍂 ✨Comment “send recipe” below + we’ll send / DM the recipe straight to your inbox📬 ✨You can also tap the link in my bio @Lifemadesweeter and then this photo to take you right to the recipe. Full recipes also on the blog ➡️ 1️⃣Oven Method type ➡️https://lifemadesweeter.com/maple-cinnamon-roasted-butternut-squash/ into your web-browser OR 2️⃣Air Fryer Method type ➡️https://lifemadesweeter.com/air-fryer-butternut-squash/ into your web-browser or search “roasted butternut squash” or air fryer butternut squash” in the search 🔎bar on our site (also clickable link in story + reels highlights) google “lifemadesweeter roasted butternut squash” or “lifemadesweeter air fryer butternut squash” [ healthy, squash season, cinnamon, maple, pecans, gluten-free, vegan, whole30, dairy-free, wholefoods, plant-based ] #roastedbutternutsquash #thanksgivingsides #healthyrecipes #airfryerrecipes #christmassides #holidaysides #thanksgivingrecipes #glutenfreerecipes #fallrecipes #veganrecipes #plantbasedrecipes

Roasted butternut squash soup 🥣✨ What you’ll need: 🎃 Butternut squash 🧅 Red onion & bell peppers 🧄 Garlic & ginger 🍅 Tomatoes or cherry tomatoes 🥥 Coconut milk + veggie broth 🌿 Thyme, rosemary, paprika, cumin, black pepper & chili oil Roast everything until golden and soft, blend with broth and coconut milk for a silky, cozy soup. Garnish with fresh cilantro and a drizzle of coconut milk — pure comfort in a bowl 🙌 𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐌𝐘 𝐁𝐈𝐎) #pumpkin #veggierecipes #pumpkins #roasted #vegan #butternutsquashsoup #veganrecipes #souprecipes #soupseason #easysoup #soup #souprecipe #butternutsquash #autumnfood #roastedveggies #comfortfood #veganfood #veganrecipe #soupseason #sweetpotatoes #soup #soupseason #vegetarianrecipes #easysoup #vegancomfortfood #vegetarian #wintersoup #pumpkinsoup #soupseason #vegandinner

MEDITERRANEAN ROASTED SQUASH 💥 This roasted squash over garlicky lemon yogurt sauce is the perfect combination of flavors for an easy sheet pan dinner or holiday side. It’s so easy to make and holds up really really well in the fridge (just be sure to keep the sauce and toppings separate). Here is how I made it: 1. First, the squash. I used butternut squash. You can use delicata squash if you’re keeping things super low carb, or you can use honey nut, acorn, or even pumpkin. Cut out the middle, peel it if you would like (you don’t need to), and cube them up. I used half a fairly large butternut squash for this recipe, which yielded about 4 cups. Add it to an oven safe tray. 2. Next, I sliced up 2 leeks, about 1/3 inch of thickness, and added it to the oven safe tray. 3. Drizzle with 3-4 tbsp olive oil, season with a few pinches salt & pepper, 1/2 tbsp garlic powder, 1 tsp thyme, 1/2 tsp Aleppo pepper. 4. Pop into the oven at 400F for 40 mins, remove, mix them around, and pop in for another 20 mins at 400F. 5. While thats going, make the sauce by processing together 4 heaping tablespoons of a thick plain greek yogurt, a large handful fresh parsley, 1 garlic clove, the zest of a full lemon, the juice of half a lemon, a couple pinches of salt, and some pepper. Process really really well. Taste, and adjust. 6. When the squash is done, plate everything up. I added some of the sauce at the base, added the roasted squash & leeks, then topped with 2 tbsp toasted and crushed hazelnuts, the zest of 1/2 lemon, 1 tsp sumac, and 2 tbsp fresh finely chopped parsley. Enjoy! . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #whatsonmyplate #healthyfoodshare #squash

Stuffed Butternut Squash with Spinach and Cheese 🎃🧀🥬💪 20g Protein Roasted butternut squash halves stuffed with creamy, garlicky spinach and melted cheese, then baked until golden and bubbling. Cozy, flavorful, and beautifully wholesome — this dish works perfectly as a vegetarian main or an elegant side 😍🍂 📝 Ingredients: 🎃🧄 ✦ 2 medium butternut squash, halved lengthwise and seeded ✦ 2 tbsp olive oil ✦ Salt and black pepper to taste ✦ 2 cloves garlic, minced ✦ 3 cups fresh spinach, chopped ✦ 1/2 cup ricotta cheese ✦ 1 cup shredded mozzarella cheese ✦ 1/2 cup grated parmesan cheese ✦ 1/4 tsp nutmeg (optional) ✦ 1 tsp dried thyme or Italian seasoning ✦ Fresh parsley or sage for garnish 👩‍🍳 Instructions: 1️⃣- Preheat oven to 200°C (400°F) 2️⃣- Brush squash halves with olive oil, season with salt and pepper, place cut-side down on baking tray 3️⃣- Roast squash for 35–40 minutes until tender 4️⃣- Heat a skillet, sauté garlic until fragrant, add spinach and cook until wilted 5️⃣- Remove from heat and mix spinach with ricotta, half the mozzarella, parmesan, nutmeg, and seasoning 6️⃣- Flip squash halves cut-side up and fill generously with spinach-cheese mixture 7️⃣- Sprinkle remaining mozzarella on top 8️⃣- Bake 15–20 minutes until cheese is melted and lightly golden 9️⃣- Garnish with herbs and serve warm ✅ Macros Summary: ✯ Protein: 20 g ✯ Carbs: 36 g ✯ Fat: 22 g ✯ Calories: 420 kcal ✯ Time: 60 minutes ⏱️ ✯ Serving: 1 stuffed squash half 🍽️ #stuffedbutternutsquash #vegetariancomfort #spinachandcheese #fallrecipes #cozyfood

Aujourd’hui c’est préparation des butternut rôtie au fou pour nos merveilleux Bun végétarien : - Butternut - Philadelphia - Houmous - Confit d’oignon - Bun

🍂 Butternut Squash Pasta 🍝 (via: @al_dante_channel) Ingredients: 2 small Butternut Squash 1 Head of Garlic 1 Tsp Dry Oregano 1 Tbsp Paprika 4 Sprigs of Fresh Thyme 1 Sprig of Sage Olive Oil Your choice of Pasta Salt & Pepper, to taste 1 Shallot, finely chopped 1/3 cup White Dry Wine 1 cup Heavy Cream 100g. Parmigiano Reggiano Cooking Process: Squash Puree: Bake butternut squash and garlic at 350 in the oven for 1 hour. Pre-season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil. Blend baked butter squash and garlic to create a smooth puree. Flavor Base: Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent. Deglaze and Simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash puree.Stir in oregano. Creamy Pasta Sauce: Pour in heavy cream and bring the sauce to a gentle simmer. Season with salt and pepper. Pasta Time: Cook your pasta al dente, drain, and mix it into the pumpkin sauce. Final Touch: Serve with a generous sprinkle of Parmigiano Reggiano. #butternut #butternutsquash #pasta #pumkin #pastalover #fallrecipes #recipe #easyrecipes #food #foodporn #pumkinpasta #foodart #cookingart #cooking #foodie #foodstagram #foodblogger

3 tips for prepping butternut squash that will save your fingers + prevent food waste! 1. microwave the whole squash for 2 minutes to make peeling SO much easier 🙌 2. roast the seeds with olive oil, salt, brown sugar & a little cayenne pepper on a baking sheet at 325ºF for 20-25 minutes or until crispy! 3. freeze extra cubed squash in a stasher or zip-top bag for 10-12 months! find even more butternut squash tips + recipes at the link in my bio! ambitiouskitchen.com/how-to-peel-and-cut-butternut-squash #butternutsquash #cookingtips #cookinghacks #kitchenhacks