Posts tagged: recipes with butternut squash

Roasted Fall Vegetable Medley (Vegan)

This is a simple, and yet tasty, recipe for a vegetable medley that can be used as a side dish for the Thanksgiving dinner. It might not be something traditional and expected for Thanksgiving, but that does not mean it is not something you and your guests will definitely enjoy. Even if there is someone who dislikes the meatless meals, they are guaranteed to like this.


• 2 shallots, thinly sliced
• 1 yellow onion, diced
• 1 cup celery, diced (around 5 stalks)
• 1 gala apple, diced
• 4 c butternut squash, cubed
• 1 lb bag Brussels sprout, cut in half
• ⅓ cup dried cranberries
• ⅓ cup chopped pecans
• ½ tablespoon fresh rosemary
• 1 teaspoon dried thyme
• black pepper to taste
• 2 cups veggie broth


Preheat the oven to 375F/190°.
In a medium to large pot, add ⅓ cup of water and cook the onion, shallots, and celery over medium-low heat, until they become translucent.
Add the rosemary, thyme, black pepper to taste, apple, and cranberries, stir it all together, and cook for another 5 minutes, or until the apples get soft.
Add the butternut squash and Brussel sprouts to the pot and carefully mix it well. Make sure your pot is big enough.
Put a little bit of the vegetable broth in the base of the baking tray so the vegetables do not stick, and add all of the vegetables from the pot on top of it.
Pour the remaining vegetable broth on top of the vegetables.
Sprinkle the chopped pecans over it all.
Bake in the oven for 45 minutes.
Serve in the pan or in a baking dish.

Tips and ideas:

If you want your vegetables to be more crispy on the top layer, you can broil them on high for about 5 minutes afterwards, but you have to make sure to watch them the entire time so they do not burn.

This recipe, with a slight variation, can also be used as a vegan stuffing recipe. All you need to do is add several slices of bread, cubed, after you cook onions, shallots, and celery, but before adding anything else, and let them get golden brown with the veggies. If you do that, you should add a bit of oil to the pot.

Leftovers of this meal can be used on top of some mixed greens as a salad too.

Roasted Fall Vegetable Medley (Vegan)
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5 Super Healthy Squash Recipes

Squash is one of the most versatile and delectable foods available all over the world. It is one of the oldest cultivated crops on earth and an important part of the “Three Sister Crops” along with maize and beans. There are dozens of squash varieties and are simplified into either summer or winter squash depending on the season when the fruit ripens. Medical professionals would always emphasize the importance of including squash to our daily diet. Packing an impressive amount of vitamin A and carotenoids, squash is best known for its ability to promote good eyesight. However, the health and medicinal benefits of squash do not end there. It is rich in various organic compounds, nutrients, vitamins, and minerals to aid in skin care, toughen the immune system, help prevent cancer, regulate blood sugar levels, build strong bones, promote heart health, and reduce the symptoms of insomnia.

If you have been preparing and cooking squash the same way, we have five quick, easy, delicious, and super healthy squash recipes to cover your entire day’s meal. Hash browns for breakfast, fries as a snack, and two types of pasta dishes and burgers for lunch or dinner.


Squash Fries:

This recipe takes about 25 minutes to make. Serves 2 to 3.

• 1 butternut squash, cut into strips
• 2 tbsp olive oil
• ½ tsp salt

Spaghetti Squash:

This recipe takes about 25 minutes to make. Serves 2.

• 1 spaghetti squash
• ½ cup of water
• 1 cup of pasta sauce

Squash Burger:

This recipe takes about 60 minutes to make. Serves 4.

• 1 butternut squash
• 1 tbsp olive oil
• 1 tbsp seasoning mix
• 1 cup of breadcrumbs
• ¼ cup of chopped sun-dried tomatoes
• ¼ cup of parmesan cheese
• 1 shallot, finely chopped
• ¼ tsp salt
• ⅛ tsp pepper
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 buns, split in half and toasted

Squash Hash Browns:

This recipe takes about 20 minutes to make. Serves 1 to 2.

• 1 young acorn squash
• 1 tbsp olive oil
• 1 sunny side up egg

Squash Noodles:

This recipe takes about 15 minutes to make. Serves 1 to 2.

• 1 zucchini
• 1 cup of prepared pesto


Squash Fries:

Preheat the oven to 425F.
Arrange the butternut squash strips in a single layer on a baking sheet.
Drizzle with olive oil and sprinkle salt on top.
Bake in the preheated oven for 20 minutes.

Spaghetti Squash:

Cut the spaghetti squash in half, lengthwise.
Scoop out the seeds.
Put water on a microwave-safe plate.
Place the butternut squash, cut-side down on the plate.
Cook in the microwave for 20 minutes.
Scoop out the flesh of the spaghetti squash into a serving dish.
Pour pasta sauce on top.

Squash Burger:

Preheat the oven to 475F.
Cut the butternut squash in half, lengthwise.
Scoop out the seeds, then place on a baking sheet cut-side up.
Drizzle olive oil, then sprinkle seasoning mix on top.
Bake in the preheated oven for 45 minutes.
Place the squash in a large mixing bowl.
Using a potato masher, mash the squash until smooth.
Add breadcrumbs, sun-dried tomatoes, parmesan cheese, shallot, salt, pepper, and garlic cloves.
Mix well, then form the mixture into 4 patties.
Heat olive oil in a non-stick pan over medium heat.
Fry the squash patties for 3 to 4 minutes on each side or until golden brown.
Place each pattie on the bottom half of the buns, then cover with the top half and serve.

Squash Hash Browns:

Scoop out the seeds from the squash, then cut the flesh into small cubes.
Heat olive oil in a skillet over medium heat.
Add the squash pieces, then stir-fry until golden brown.
Transfer to a plate, then top off with a sunny side up egg.

Squash Noodles:

Run the zucchini in a veggie spiralizer to make zoodles.
Transfer the zoodles to a serving plate, then top off with prepared pesto sauce.

Ideas And Tips:

For the fries and burger patties, you can also use sugar pumpkin, buttercup, Hubbard or acorn squash.

For the hash browns, you can also use zucchini or yellow summer squash.

The zoodles can be served raw, boiled or sautéed.

If you do not have a microwave, you can steam, boil or bake the spaghetti squash.

5 Super Healthy Squash Recipes
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Butternut Squash Porridge

Porridge is a dish made by boiling ground, crushed, or chopped starchy grains in water or milk. Historically, porridge was a staple food in much of Northern Europe and Russia. It was primarily a savory dish with meats vegetables and herbs. Squash porridge – locally called hobakjuk – is usually prepared in Korean households during autumn and winter when it’s squash season.

Today’s recipe is a sweet Korean porridge. This dish is sweet and said to be traditionally served to recovering patients or the elderly. This recipe literally needs only a few ingredients. This porridge is best served hot. But you may also consume it cold since it’s sweet and creamy.


This recipe takes about 15 minutes to make. The dough needs to set for about 20 to 30 minutes. Forming the dough into small balls takes about 45 minutes. Serves 7 to 8.

Rice Balls:

• 2 cups of sweet rice flour
• 1/4 tsp salt
• 3/4 cup of hot water

• 3 cups of cooked butternut squash, mashed
• 4 cups of water
• 1/2 tsp salt
• 1/4 cup of sugar or honey


To prepare the rice balls, put the sweet rice flour and salt in a large mixing bowl.
Pour hot water and mix with wooden spoon.
When the mixture is cool enough to handle, knead and form into a large dough.
Wrap the dough in plastic wrap and set it aside for about 20-30 minutes.
Put about 3 tbsp of sweet rice flour into a large bowl to prevent the balls from sticking together when you make them.
Roll the dough into thin cylinders so it will be easier to form it into small balls. The size of the rice balls should be a little larger than soybean.
Do this above the large bowl with rice flour so each ball drops directly in it. Occasionally toss around to make sure the balls don’t stick together.
Put the cooked butternut squash and water in a large pot. Boil over high heat.
Add the rice balls and simmer for 5 minutes.
Turn off the heat.
Stir in salt and sugar just before serving.

Ideas And Tips:

• The rice balls are cooked when you see them float.

• You may, of course, skip using sugar if you don’t want your porridge sweet.

Keep the rest of the dough in plastic wrap to prevent it from drying out until you’re ready to form it into small balls.

Butternut Squash Porridge
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