Butternut Squash Edamame Recipe | Open Dishes Recipe Online Blog

Fall is the perfect time to warm up with a hearty and flavorful meal. This Butternut Squash & Edamame Curry will do just that! The creamy and rich sauce pairs perfectly with the tender chunks of butternut squash and edamame, creating a delicious and satisfying dish.

To start, gather the following ingredients:
– 1 large butternut squash, peeled and cubed
– 1 cup frozen edamame
– 1 can coconut milk
– 1/2 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 2 tablespoons olive oil

Begin by heating the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent. Next, add the butternut squash cubes and stir to coat in the oil and onions. Sprinkle in the curry powder, cumin, salt, black pepper, and cayenne pepper, and stir to combine.

Pour in the can of coconut milk and stir to combine all ingredients. Bring the mixture to a low boil, then reduce the heat and let it simmer for about 20 minutes or until the squash is tender. Once the squash is cooked through, add in the frozen edamame and stir to distribute throughout the sauce. Let the dish cook for an additional 5 minutes or until the edamame is warmed through.

Serve the Butternut Squash & Edamame Curry over rice or with a piece of crusty bread to soak up all the delicious sauce. Each bite is filled with a comforting blend of flavors that will warm you right up.

For a different take on butternut squash, try this Wheat Berries with Butternut Squash, Edamame and Cranberries recipe. This healthy and filling dish is perfect for a weekday lunch or a weekend brunch.

Here’s what you’ll need:
– 1 cup cooked wheat berries
– 1/2 cup frozen edamame
– 1 cup cubed butternut squash
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Begin by cooking the wheat berries according to the package instructions. Once cooked, let them cool to room temperature.

While the wheat berries are cooking, preheat your oven to 400°F/205°C. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes or until the squash is tender and slightly caramelized.

To assemble the dish, mix the cooked wheat berries, roasted butternut squash, edamame, and dried cranberries in a large bowl. In a separate bowl, whisk together the remaining tablespoon of olive oil with the apple cider vinegar, salt, and pepper. Drizzle the dressing over the wheat berry mixture and toss to combine.

This Wheat Berries with Butternut Squash, Edamame and Cranberries dish is flavorful, healthy, and simple to make. It’s perfect for meal prep or a quick lunch on the go.

Try one of these recipes for a satisfying and tasty meal this fall. They both pack a punch of flavor and are sure to warm you right up. Enjoy!

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