When fall rolls around, we are always on the lookout for new squash recipes to add to our old time favorites. From pumpkin and butternut to acorn and “spaghetti,” winter squash provides a wealth of nutrition in the form of fiber, vitamins A and C, antioxidants, and even adequate levels of minerals like iron, zinc, copper and potassium. It’s also less starchy than white or sweet potatoes.
Roasting chunks of butternut or pumpkin in olive oil brings out a sweet, caramelized flavor that can be used in anything from soups and stews to breakfast puddings and even desserts. But simply baking the squash in the oven can produce results good enough to yield a delicious product with less peeling or prepping. Just cut squash in half, poke a few holes in the skin, and bake flesh side down on a baking sheet for about 30 minutes at 350. When squash is tender to the touch all the way through, it’s ready to come out of the oven and gently scooped out of the skin.
Following are three recipes using winter squash in creative ways. Best results will come from butternut, acorn, or pumpkin. The possibilities are endless.
Winter Squash Breakfast Pudding HERE. (1 serving)
Creamy Butternut Squash Soup HERE. (4- 6 servings)
Chocolate Chip Cookies HERE. (approximately 18-20)
I was craving butternut squash soup and found your recipe. I roasted the butternut squash in coconut oil to cook it–to give it the most flavor. My squash was pretty large, and the blended soup was rather thick. Instead of adding more chicken broth, I decided to try a can of coconut milk (since I had opted for the curry seasoning). The flavor was absolutely AMAZING!!!!! I noticed that you use coconut milk in many of your recipes. Would you “approve” of the addition of coconut milk to this recipe?
Yes, we love coconut milk and would absolutely approve! We’re glad you enjoyed it.
My gut won’t tolerate seeds of any kind. Could I make the breakfast pudding without flax?
Yes, Kim – you can definitely make it without the flax. Let us know how it turns out.