What are 3 ways you can eat butternut squash?

7 ways to cook with butternut squash Butternut squash soup. ... Spicy squash and spinach soup. ... Roasted butternut squash. ... Butternut squash laksa. ... Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ... Beef and butternut squash moussaka. ... Chilled toffee apple creams.

Do you have to cut butternut squash before cooking?

Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

What does butternut squash do for the gut?

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements . It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Is it safe to eat butternut squash everyday?

Butternut squash is a healthful option, but its high potassium content may mean that some people should consume it in moderation . Beta-blockers are a type of medication commonly prescribed for people with heart disease. These can cause potassium levels to increase in the blood.

Can you leave the skin on butternut squash when roasting?

You can either roast butternut squash in its skin, halved, or cut into wedges . It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. By peeling and dicing, the cubes of squash will become more caramelised, with plenty of texture.

Do you eat the skin of roasted butternut squash?

You can eat the skin , so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Do I have to peel butternut squash before roasting?

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin . Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard. Remove any seeds with a spoon or ice cream scoop.

How is butternut eaten?

Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws . If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked. It's full of fiber and completely edible when softened up a bit).

How do you eat squash?

Use a knife to cut squash into bite-size chunks or cubes. Place squash in a large shallow roasting pan or sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and, if desired, another spice blend.

What is the best way to can butternut squash?

Caution: do not mash or puree! To can pumpkin or squash: Cut the flesh into 1-inch cubes. Boil the cubes in water for 2 minutes. Fill the jars with cubes and cooking liquid, leaving 1-inch of headspace .

Creamy Roasted Butternut Squash and Tomato Pasta – healthienut – Easy to follow plant-forward recipes (2024)

A creamy and rich pasta with a roasted butternut squash and tomato sauce. The layers of flavors come from the blistering tomatoes, roasted squash, and the perfect balance of spices and aromatics. Super easy to make and contains simple, easy to find ingredients.

Jump to Recipe – Print Recipe

Creamy Roasted Butternut Squash and Tomato Pasta – healthienut – Easy to follow plant-forward recipes (1)

You might be wondering…a squash recipe in the spring? Although, it isn’t quite in season, the pairing of roasted fresh tomatoes is definitely spring to me. There is no doubt I am turning down this creamy pasta during these warmer months. It’s comforting, but refreshing at the same time.

Since both butternut squash and tomatoes are on the sweeter side, you get a punch of sweet and savory from this dish. It really makes for a delicious mouthful!

Creamy Roasted Butternut Squash and Tomato Pasta – healthienut – Easy to follow plant-forward recipes (2)

I started off by roasting the squash with some warming spices, including coriander and cinnamon. Then I scooped out the crisp, yet tender flesh into a blender along with the blistered roasted tomatoes, cashews, vegetable broth, spices, and a few more essential ingredients. The result? An ultra creamy and rich pasta sauce.

Want to know a secret? Well maybe it’s not so much a secret anymore…This sauce can create many recipes.

Add a bit more liquid and enjoy it as a bisque or thick soup.
Keep it thick and dip fresh bread into it.
Or keep it as it is and toss it in some pasta noodles.

It’s truly the perfect all around recipe.

Creamy Roasted Butternut Squash and Tomato Pasta – healthienut – Easy to follow plant-forward recipes (3)

Let’s break down some of these ingredients to see what makes this pasta so rich and creamy:

Roasted squash and tomatoes: Roasting the squash and tomatoes in an extra layer of flavor adds another depth to this sauce. The squash is rubbed with some olive oil, salt, minced garlic, coriander, and cinnamon then roasted till extra soft and golden brown, about 50-55 minutes. 30 minutes into the cooking time the tomatoes are added to the pan which have been tossed in olive oil and a sprinkle of salt. They are then roasted until juicy and blistering. The richness and extra sweetness you obtain from roasting these two will allow you to obtain the most delicious sauce…trust me on this.

Sauted onion and carrot: Similarly to the roasted squash and tomatoes, by sautéing the onion and carrot you’re adding an extra layer of flavor. I’ve learned a lot about adding depth to your food in the past couple of years, and I can say that cooking your food in various methods in just one recipe does a lot to the final result of your dish. It packs SO much flavor!

Cashews: The key to making this sauce so creamy is not just from the squash, but the addition of cashews. They are rich and add a velvety smooth texture to this recipe.