How To Cook Butternut Squash + 2 Easy Butternut Squash Recipes

Learn the easiest way to prep and cook butternut squash and enjoy two easy recipes using this popular winter squash.
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HOW TO ROAST BUTTERNUT SQUASH
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
1 tablespoons avocado oil
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees F.

Place the squash on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .

Spread the squash out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through. Enjoy!

Makes 4 servings.

NUTRIENTS PER SERVING: Calories 93 | Total Fat 3.6g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 486mg | Carbohydrate 16.4g | Dietary Fiber 2.8g | Sugars 3.1g | Protein 1.4g

CRAZY EASY BUTTERNUT SQUASH SOUP RECIPE
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
1 yellow onion, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups low sodium veggie broth

Preheat the oven to 425 degrees F.

Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .

Spread the squash and onions out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through.

Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).

Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.

Makes 4 cups of soup.

*NOTE: I like to top with this soup with roasted pumpkin seeds and goat cheese. This is of course optional, but very delicious.

NUTRIENTS PER SERVING: Calories 98 | Total Fat 0.1g | Saturated Fat 0g | Cholesterol 0mg | Sodium 627mg | Carbohydrate 23.9g | Dietary Fiber 4.6g | Sugars 7.3g | Protein 2.9g

BUTTERNUT SQUASH + KALE SALAD RECIPE
1 small head of kale, stemmed + chopped
2 teaspoons extra virgin olive oil + pinch kosher salt
2 cups roasted butternut squash
1/3 cup walnuts
1/3 cup dried cherries (or cranberries)
1 avocado diced
dressing
2 tablespoon diced red onion
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons orange juice
salt and pepper to tase

Place kale in a large bowl and drizzle with 2 teaspoons of olive oil and sprinkle of kosher salt. Using your hands, gently rub the oil and salt into the kale leaves. This helps to keep the kale nice and tender.

Add the butternut squash, walnuts, cherries and avocado into the bowl with the kale and set aside.

In a spouted cup or mason jar, combine red onion, extra virgin olive oil, lime juice, orange juice, salt and pepper. Whisk together and drizzle over salad. Gently toss everything together and enjoy.

NOTE: If you are not trying to keep this salad vegan, a little bit of feta cheese or goat cheese over the top makes for a rather lovely addition.

Serves 2

NUTRIENTS PER SERVING: Calories 588 | Total Fat 39.6g | Saturated Fat 4.9g | Cholesterol 0mg | Sodium 549mg | Carbohydrate 57.5g | Dietary Fiber 12.6g | Sugars 18.9g | Protein 10.6g

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