Creative Ways To Use Baked Butternut Squash

Baked butternut squash is a versatile dish that can be served as a simple side or incorporated into various recipes. It is a healthy option, packed with vitamins and nutrients, and can be prepared in multiple ways. Whether roasted, mashed, pureed, or stuffed, butternut squash is a delicious addition to any meal.

Add to a burrito bowl

Baked butternut squash is a versatile dish that can be used in many ways. One option is to add it to a burrito bowl, creating a delicious and healthy meal. Here are some ideas for how to make a tasty burrito bowl using baked butternut squash:

Choose Your Base

Start with a base of rice, such as brown rice or cilantro-lime rice, to add some carbohydrates and bulk to your bowl. You can also add quinoa for extra protein and a nutty flavour.

The Star of the Show: Baked Butternut Squash

Prepare your butternut squash by cutting it into halves or cubes, drizzling it with olive oil, and roasting it in the oven. Season it with salt and pepper, and perhaps some chilli powder, cumin, or coriander. The squash should be tender and golden brown when it's ready.

Beans and Corn

Add some black beans to your bowl for protein and fibre. You can also include corn, either fresh or frozen, to add a touch of sweetness and crunch. Season the corn with a bit of olive oil, salt, and pepper, and cook it in a skillet until lightly browned.

Vegetables and Greens

Include some vegetables and greens in your burrito bowl for extra nutrition and colour. You can add chopped tomatoes, sliced avocado, or kale that has been lightly massaged with olive oil. If you're feeling adventurous, make a pico de gallo by mixing together tomatoes, corn, red onion, garlic, cilantro, lime juice, and seasonings.

Toppings and Sauce

Finish your burrito bowl with some tasty toppings and a delicious sauce. You can add green onions, shredded cheese, or toasted pepitas (pumpkin seeds). For the sauce, try a creamy avocado crema made by blending avocado, yogurt or cashews, lime, garlic, onion, cumin, coriander, cilantro, salt, and pepper.

Putting It All Together

Now it's time to assemble your burrito bowl! Start with your base of rice or quinoa, and then add the baked butternut squash, beans, corn, and vegetables. Top it off with your chosen toppings and sauce, and enjoy your healthy and flavourful creation!

Toss into a salad

Baked butternut squash is a versatile dish that can be tossed into a salad for a nutritious and flavourful meal. Here are some tips and ideas to elevate your salad game:

Choose Your Greens

Select your favourite salad greens as a base for your salad. Opt for leafy greens such as spinach, arugula, mixed greens, or even kale. You can also use lettuce, but choose a variety that can hold up to the weight of the baked butternut squash, such as romaine or iceberg.

Prepare the Butternut Squash

Cutting and roasting butternut squash is simple. Preheat your oven to 375-400°F. Cut the squash in half lengthwise, scoop out the seeds, and brush the squash with olive oil or melted butter. Season with salt and pepper, and roast cut-side up for about 45 minutes, or until tender. Let it cool, then scoop out the flesh. You can also cut the squash into 1-inch cubes before roasting for faster cooking and more even browning.

Dress It Up

Toss your baked butternut squash with your chosen greens and add some protein and healthy fats to make it a well-rounded meal. Here are some ideas for salad ingredients to pair with your butternut squash:

• Quinoa, your favourite protein (such as grilled chicken or shrimp), and a generous drizzle of tahini sauce.
• Cilantro lime rice, black beans, pico de gallo or salsa, guacamole, and chipotle sauce for a Mexican-inspired bowl.
• Fresh herbs like rosemary, thyme, or basil for an extra flavour boost.
• Dried cranberries, walnuts or pecans, and crumbled goat cheese or feta for a sweet and savoury combination.
• Roasted sweet potatoes, beets, or carrots for a root vegetable medley.
• A simple vinaigrette dressing made with olive oil, balsamic vinegar, Dijon mustard, honey, and herbs.

Storage and Reheating

If you have leftover baked butternut squash, you can store it in an airtight container in the refrigerator for up to 5 days. To reheat, use a skillet on the stovetop over low heat, or pop it back in the oven at 350°F until warmed through. You can also freeze cooked butternut squash by spreading it on a baking sheet and placing it in the freezer until solid, then transferring it to an airtight container for up to 3 months. Frozen squash will have a softer texture when reheated.

Puree into soup

Baked butternut squash is a versatile dish that can be used in a variety of recipes. One option is to puree the squash into a soup. Here is a step-by-step guide on how to do this:

Firstly, preheat your oven to 350-400°F. While the oven is preheating, peel the butternut squash and cut it into halves, lengthwise. Use a spoon to scoop out the seeds and discard them. Place the squash halves cut-side down in a baking dish with about two cups of water. You can also brush the squash with olive oil or melted butter, and season with salt and pepper, to taste.

Bake the squash in the preheated oven for around 30-45 minutes, or until tender. The baking time may vary depending on the size of the squash, so adjust accordingly. Once the squash is tender, remove it from the oven and let it cool slightly.

Scoop out the flesh from the squash halves and transfer it to a blender or food processor. Add some chicken or vegetable broth, and blend until smooth. You can also add other ingredients to enhance the flavour of your soup, such as garlic, onion, or spices like cinnamon or cayenne pepper. Blend all the ingredients together until well combined.

Taste the soup and adjust the seasoning as needed. Reheat the soup if necessary, and serve warm. You can garnish it with chopped herbs, such as parsley or rosemary, or a drizzle of olive oil. Enjoy your homemade butternut squash soup!

Make into pudding

Baked butternut squash can be used to make a delicious pudding. Here is a recipe you can follow:

Ingredients:

• 1 large butternut squash (5 to 6 cups peeled, seeded, and cubed)
• Extra-virgin olive oil, for drizzling
• 1/2 cup coconut cream
• 1 tablespoon coconut oil
• 1/8 teaspoon sea salt
• 2 to 6 tablespoons almond milk
• Optional toppings: coconut cream, chocolate shavings, toasted pecans, whipped cream, crystallized ginger, and toasted pine nuts

Method:

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Arrange the squash cubes on the sheet and toss them with a little olive oil. Roast the squash for 30 to 35 minutes, or until tender. Note that it does not need to turn golden brown, just very soft.

Transfer the roasted squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk if necessary to achieve a blendable consistency. Taste the mixture and adjust the sweetness and spices to your liking.

Transfer the blended mixture to ramekins or bowls and chill for 4 hours or overnight. Serve with your desired toppings.

Tips:

For a stronger, sweeter flavour, it is recommended to use fresh squash instead of frozen butternut squash cubes. If you want to add maple syrup, you can omit the coconut oil as there will be enough fat in the coconut cream. You can also warm the pudding and eat it that way.

Use in enchiladas or tacos

Baked butternut squash can be used in enchiladas or tacos for a hearty and comforting meal. Here are some ideas and recipes to get you started:

Enchiladas:

For a simple vegetable enchilada, fill corn tortillas with a mixture of baked butternut squash, spinach, sun-dried tomatoes, and garlic. Top with enchilada sauce and cheese, and bake until hot and cheesy. You can also try a black bean enchilada by simmering butternut squash, black beans, tomatoes, cilantro, and spices in a skillet with green chilies and jalapeno. Wrap this mixture in tortillas, bake with enchilada sauce and cheese, and serve with cilantro lime rice.

For a plant-based option, make a filling with roasted butternut squash, black beans, and a spoonful of enchilada sauce. Season with ground cumin and a pinch of salt and pepper. Wrap the filling in corn tortillas, pour enchilada sauce over the top, and bake until warmed through.

Tacos:

Try making tacos with a filling of roasted butternut squash and black beans seasoned with spices. You can also add in other vegetables like zucchini, spinach, or bell peppers. Serve the filling in corn tortillas with your favorite toppings such as avocado, cilantro, red onion, lime juice, or pico de gallo.

Get creative and experiment with different sauces, spices, and toppings to find your favorite combination!

Frequently asked questions