A Trio of Butternut Squash Recipes
Butternut Squash Salad
Our flash-frozen butternut squash chunks make quick work of this beautiful salad that eases you from summer, and the need for light, easy dishes, to fall, where you may crave deeper, comforting flavors.
Serves: 2 Preparation time approximately 25 min.
Ingredients
2 tbs extra virgin olive oil
salt
8 cups salad greens (arugula is especially good)
4 ounces goat - optional
1 cup dried cranberries
2 Pink Lady apples, in slices
1 cup walnuts
juice of 1 lemon
Roasted pepitas (pumpkin seeds)- optional
MAPLE SYRUP DRESSING
¼ cup white wine vinegar
3 tbs Dijon mustard
2 tbs maple syrup
2 tbs extra virgin olive oil
¼ tsp salt
¼ tsp fresh cracked black pepper
Instructions
- Preheat the oven (or toaster oven) to 400 and line a baking sheet with foil. Toss butternut squash chunks with the olive in a bowl until evenly coated. Sprinkle lightly with salt and roast for 18-25 minutes, until lightly browned around the edges.
- Combine all dressing ingredients in a container or jar and shake vigorously until well combined.
- Squeeze fresh lemon juice on top of apple slices, toss to coat. Place the salad greens in a bowl/s and top with apples, walnuts, dried cranberries, and butternut squash. Drizzle on desired amount of dressing toss to coat. Top with goat cheese and pepitas (if using.)
Butternut Squash and Cous Cous
A light main or side dish with great textures and lots of flavor!
Serves: 4-6 as a side dish Preparation Time: about 25 minutes
Instructions
- Position a rack in the center of a conventional oven or 2-rack toaster oven and preheat to 400ºF. Place the frozen butternut squash chunks on a foil lined baking sheet, toss in olive oil, toss on the rosemary, and sprinkle with 1 teaspoon salt and pepper. Spread squash out in an even layer. Roast squash for 20-25 minutes, until lightly browned.
- Place the chickpeas on another baking sheet. Drizzle on a tablespoon of olive oil. Sprinkle on the ground cumin, cayenne pepper and 1/2 teaspoon salt. Toss it all around to coat evenly. Roast until lightly browned and crunchy, about 20 minutes
- While the squash and chickpeas are roasting, prepare the pearl couscous. Heat two teaspoons of olive oil in a medium saucepan over medium high heat. Add the couscous and onion. Toss on a teaspoon of salt. Stir frequently, cook until pasta has reached a toasted golden brown color, about 4-6 minutes. Add the zucchini and sauté briefly until lightly browned.
- Add 2 cups of water to the couscous and bring to a boil, stirring occasionally. Cover and cook until all water is absorbed, about 10 minutes. Remove from heat, fluff with a fork and allow to stand for 10 minutes.
- Add the roasted butternut squash and chickpeas to the couscous and zucchini. Check the seasoning and add more salt and pepper if needed.
Ingredients
1 1/2-pounds Fresh Frozen Butternut Squash Chunks
3 tablespoons olive oil
1 Tablespoon chopped fresh rosemary
3 teaspoons salt, pepper to taste
1 medium onion peeled and diced
2 cups water
1/2 cup diced zucchini
1 10-ounce pouch Your Organics Chickpeas drained, rinsed and dried
1 teaspoon ground cumin
pinch of cayenne pepper
Butternut Squash and Spaghetti
A delight of taste and texture!
Serves: 2 Preparation Time: about 25 minutes
Ingredients
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 cup unseasoned breadcrumbs (or Panko crumbs)
salt and freshly ground black pepper, to taste
8 tablespoons unsalted butter, divided
2 cups Fresh Frozen Butternut Squash Chunks
3 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/4 cup Parmesan
2 tablespoons chopped fresh parsley leaves (optional)
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set crumbs aside.
- Melt 2 tablespoons butter in the skillet over medium heat. Add the frozen butternut squash cubes and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes; set aside.
- Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash chunks until well combined. Serve immediately, topped with the breadcrumbs, garnished with Parmesan and parsley, if desired.