The blog and I are on vacation for most of October–Dave and puppies, too. I’ve collected my favorite butternut (and other) squash recipes for you to peruse while we’re getting out of Dodge. Just click on the title under each picture for a link to the blog post and recipe. Start your fall cooking NOW!
Butternut Squash Frittata with Parmesan Cheese above photo–no link, but here’s the…
Sauté 2 chopped small tomatoes, 1/2 cup cooked chopped butternut squash, and 1 cup spinach over medium flame in an 8-inch skillet with 2 teaspoons olive oil until tender. Add three egg whites evenly on top of the vegetables, and season with salt and pepper. Cover and cook until egg whites are set to your liking. Flip pan over onto plate, top frittata with Parmesan and eat while hot. Serves 1. Cook the yolks for the dogs!
Two tips about butternut or other winter squash:
- You can often buy it peeled and cut in containers in the produce section.
- Using a whole winter squash? It’s much easier to peel if you microwave it for 5 minutes before peeling it. (Do poke several holes in it and place in a microwave-safe dish before microwaving.) Click here for a basic article on peeling and cutting winter squash.
CHICKEN-BUTTERNUT SQUASH WILD RICE SOUP
Butternut Squash Lasagna–G-F and Vegan
Acorn Squash Salad with Pepitas (Pumpkin Seeds) and Cumin Vinaigrette
Squash-Mushroom Salad with Sherry-Truffle Oil Vinaigrette
Turkey and Acorn Squash Salad with Apples and Parmesan Dressing
Butternut Squash-Black Bean Soup—15 Minutes in the Microwave
Butternut Squash-Zucchini Curry with Couscous
Roasted Orange Chicken and Butternut Squash (meal in a pan)
Israeli Couscous-Butternut Squash Salad with Fall Fruit, Cheese, and Orange Vinaigrette
Colorado Lamb-Barley Stew with Butternut Squash and Tarragon Mushrooms
Sing a new song,