5 Favorite Butternut Squash Recipes

In This Article

Becky Luigart-Stayner & John Autry | Cooking Light

Of all the winter squashes, butternut squash is one of the easiest to work with. Its thin skin can be easily peeled with a vegetable peeler, and its dense flesh works well in a variety of dishes, sweet or savory. Nutrition-wise, butternut squash is a complex carbohydrate that is rich in carotenoids–a family of fat-soluble antioxidants commonly found in orange fruits and vegetables, some of which are a good source of Vitamin A.

This Roasted Butternut Squash & Shallot Soup is a favorite because it’s so easy to prepare. 

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Ingredients

  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°F/190°C.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375°F/190°C for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Soup not your thing? Here are four other delicious and healthy ways to enjoy this healthy squash:

Healthy Tip: As you’re chopping, make sure to save the seeds. When lightly roasted they make a tasty, healthy snack!

Follow this link for more butternut squash recipes and cooking tips from our friends at CookingLight.com:

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