Butternut Squash Recipes Aip | Open Dishes Recipe Online Blog

I don’t know about you, but I am getting pretty sick of seeing pumpkin spice everything. Don’t get me wrong, I love a good pumpkin latte as much as the next person, but sometimes you just need to branch out and try something different. That’s where butternut squash comes in. It’s like pumpkin’s cooler, less basic cousin. And lucky for us, there are some seriously delicious butternut squash recipes out there. Here are two of my favorites:

Stuffed Butternut Squash

I know what you’re thinking. “Stuffed? Like a Thanksgiving turkey?” Kind of, but way more delicious. This recipe calls for a whole butternut squash, which you’ll cut in half lengthwise and scoop out the seeds. Then you’ll fill each half with a mixture of quinoa, spinach, cranberries, and feta cheese. Bake it in the oven for about an hour, and voila! You’ve got a delicious, healthy meal that’s perfect for fall.

Ingredients:

1 medium butternut squash, halved lengthwise with seeds removed
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
Salt and pepper, to taste

Instructions:

Preheat oven to 375F.
Place butternut squash halves cut-side down on a baking sheet. Bake for 35-40 minutes, or until tender.
While squash is baking, combine quinoa and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is tender and water is absorbed.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds, or until fragrant.
Add spinach and sauté for 3-4 minutes, or until wilted.
In a large bowl, combine cooked quinoa, spinach mixture, dried cranberries, and feta cheese. Season with salt and pepper to taste.
Remove butternut squash from oven and flip over. Fill each half with quinoa mixture.
Bake for an additional 25-30 minutes, or until squash is fully tender and filling is heated through.

Roasted Butternut Squash Soup

If you’re in the mood for something a little more traditional, look no further than this roasted butternut squash soup. It’s creamy, comforting, and perfect for a chilly autumn day. And the best part? It’s super easy to make.

Ingredients:

1 medium butternut squash, peeled and cubed
1 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 cups chicken or vegetable broth
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream

Instructions:

Preheat oven to 425F.
Toss cubed butternut squash with olive oil and spread out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
Meanwhile, heat a large pot over medium heat. Add onion and garlic and sauté for 3-4 minutes, or until softened.
Add roasted squash, broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Use an immersion blender to puree the soup until smooth and creamy.
Stir in heavy cream and heat through.

And there you have it! Two tasty butternut squash recipes to help you break free from the pumpkin spice rut. Your taste buds (and your Instagram followers) will thank you.

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