Not really feeling potatoes this year? Dice up a butternut squash and roast it as a starchy side instead! Or instead of the sweet potatoes smothered with marshmallows try butternut squash.
Butternut squash is low in calories but loaded with important nutrients.
Squash is among the oldest known crops, dating back 10,000 years to Mexico and Central America. The taste of butternut squash is fairly mild, somewhat sweet, and a little bit nutty. Its flavor may remind you of a cross between a sweet potato and a carrot or turnip.
One serving of butternut squash is roughly 87% water, which can help keep you hydrated. It’s good for your immunity. Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system.
Try this simple side: Sweet Roasted Butternut Squash
- 1 medium butternut squash
- 1 Tbsp olive oil
- 1 Tbsp maple syrup 8–10 fresh sage leaves, chopped (optional)
- Salt and black pepper to taste
- Preheat the oven to 425°F. Peel the squash with a vegetable peeler or a small paring knife.
- Slice in half lengthwise and scoop out the seeds; discard the seeds or save for later (see below).
- Chop the squash into 3⁄4″ chunks. Toss with the olive oil, maple syrup, and sage (if using); season with salt and pepper.
- Spread on a baking sheet and roast until lightly browned on the outside and soft and tender all the way through, about 30 minutes.
- If you like, add the seeds during the last 10 minutes for an extra layer of crunch.
Butternut Squash Soup recipe!
Butternut Squash Soup is super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious.
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 cups vegetable broth
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 1 medium (about 3–4 lb) butternut squash, peeled, seeded and diced
- 1 sprig fresh sage
- 1/8 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup unsweetened coconut milk
- fine sea salt and freshly-cracked black pepper, to taste
- optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk
- Sauté the onion and garlic. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
- Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.
- Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
- Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!