Fall: Butternut Squash from Soup toDessert

Hello,fellow food lovers! Can you feel it? That wonderful crispness in the air, the crunch of leaves under your feet, and the undeniable urge to wear a cozy sweater. Autumn has arrived, and with itcomes the best part of the season in my opinion: the food! And at the center of all that glorious autumn cooking is the one and only butternut squash.

This beautiful, bell-shaped gourd is theundisputed champion of fall produce. It’s sweet, nutty, and incredibly versatile. I’m always amazed at how this singleingredient can transform into a silky soup, a hearty main course, a simple side, and even a spectacular dessert. Forget pumpkin for a second, because we are about to go on a full culinary journey with its equally delicious cousin.

Today, we're celebrating all things butternutsquash. I’msharing four of my favorite fall recipes that take this humble ingredient from the start of your meal all the way to the sweet finish. Let's get cooking!

A Quick Guide to Butternut Squash

Beforewe jump into the recipes, let's talk about the star of the show. If you've ever felt a little intimidated by a whole butternut squash sitting on your counter, you are not alone. Here are a few simple tips for how to cook butternut squash with confidence.

• How to Pick a Good One: Look for a squash that feels heavy for itssize with a solid, even beige color. Avoid any with deep cuts, bruises, or soft spots. The stem should be intact and dry.
• The Easiest Way to Peel and Chop: This is the trickiest part for many people.First, slice off the top and bottom ends to create flat, stable surfaces. Use a sharp vegetable peeler to remove the skin. Then, cut the squash in half lengthwise, scoop out the seeds and stringy bits with a spoon, and chop the flesh as needed. A fun fact: you can roast the seeds just like pumpkin seeds!
  

Appetizer: Silky & SavoryButternut Squash Soup

Firstup is a classic for a reason. This butternut squash soup is the liquid equivalent of a warm hug. Roasting the squash first deepens its flavor, giving the soup a rich, caramelized sweetness that is simply irresistible.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4-6 minutes

Ingredients:

• 1 mediumbutternut squash (about 3 lbs), peeled and cubed
• 1 largeyellow onion, chopped
• 2 carrots,chopped
• 2 celerystalks, chopped
• 2 tbsp oliveoil
• 4 clovesgarlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 4 cupsvegetable or chicken broth
• 1/2 cupcoconut milk or heavy crea
• Salt andblack pepper to taste
• Optionalgarnish: Toasted pepitas (pumpkin seeds), a drizzle of cream, fresh parsley

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
2. Sauté the Veggies: While the squash roasts, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. Add Aromatics: Stir in the minced garlic and thyme, and cook for another minute until fragrant.
4. Simmer the Soup: Add the roasted squash to the pot along with the broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
5. Blend it Smooth: Use an immersion blender to puree the soup directly in the pot until it's silky smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
6. Finish and Serve: Return the soup to the pot if you used a regular blender. Stir in the coconut milk or cream and warm through. Season with salt and pepper to your liking. Serve hot, garnished with pepitas and a swirl of cream.
   

Main Dish: Hearty Sausage & HerbStuffed Butternut Squash

This main course is a showstopper. It looks impressive on the table but is surprisingly easy to make. The combination of savory sausage, earthy herbs, and sweet squash is a perfect harmony of fall flavors.

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 4

Ingredients:

• 2 mediumbutternut squash, halved lengthwise and seeds removed
• 1 tbsp oliveoil
• 1 lb sweet orhot Italian sausage, casings removed
• 1 smallonion, finely chopped
• 1 apple,cored and diced
• 2 clovesgarlic, minced
• 1 tsp freshsage, chopped
• 1/2 cupbreadcrumbs
• 1/4 cupgrated Parmesan cheese
• Salt andblack pepper to taste

Instructions:

1. Roast the Squash Boats: Preheat your oven to 400°F (200°C). Brush the cut sides of the squash with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. Make the Filling: While the squash roasts, cook the sausage in a large skillet over medium high heat, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Combine Ingredients: Add the onion and apple to the skillet with the sausage and cook until softened, about 5 minutes. Stir in the garlic and sage and cook for one more minute. Remove from heat and stir in the breadcrumbs and Parmesan cheese.
4. Stuff and Bake Again: Once the squash is tender, remove it from the oven. Carefully scoop out some of the flesh, leaving about a 1/2-inch border to create a "boat." Mash the scooped-out flesh and mix it into the sausage filling.
5. Final Bake: Spoon the filling generously into the squash boats. Return them to the oven and bake for another 15-20 minutes, until the filling is heated through and lightly golden on top.

Side Dish: Simple Cinnamon &Maple Roasted Butternut Squash

Looking for a versatile side that goes with almost any autumn meal? This is it. This simple roasted squash is one of my favorite seasonal recipes because it pairs beautifully with everything from roast chicken to pork loin.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients:

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• A pinch of nutmeg
• Salt and black pepper to taste

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C).
2. Toss and Season: In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, and nutmeg. Season with a good pinch of salt and a few grinds of black pepper. Make sure every piece is evenly coated.
3. Roast to Perfection: Spread the squash in a single layer on a baking sheet. Do not overcrowd the pan, as you want the squash to roast, not steam.
4. Serve Warm: Roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized at the edges. Serve immediately. This is a perfect example of simple autumn cooking at its best.

Meal Prep Tip: You can peel and cube the squash ahead of time and store it in an airtight container in the fridge for up to 3 days, making this side dish even faster for a weeknight dinner.

Dessert: Spiced Butternut Squash Muffins

Yes, you read that right, a butternut squash dessert! The natural sweetness and moist texture of butternut squash make it a perfect secret ingredient in baked goods. These muffins are tender, spiced, and topped with a crunchy streusel. No one will ever guess they’re packed with veggies.

Prep Time: 15 minutes

Cook Time: 20-22 minutes

Makes: 12 muffins

Ingredients for the Muffins:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup butternut squash puree (canned or homemade)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Ingredients for the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 cup cold butter, cubed

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Make the Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, spices, and salt for the muffins.
4. 4Mix Wet Ingredients: In a separate large bowl, whisk together the butternut squash puree, both sugars, eggs, oil, and vanilla extract until well combined.
5. Combine and Bake: Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix!
6. Fill and Top: Divide the batter evenly among the muffin cups. Sprinkle the streusel topping generously over each muffin.
7. Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Embrace the Squash

From a comforting soup to a surprisingly delightful dessert, butternut squash truly can do it all. I hope these butternut squash recipes inspire you to get into the kitchen and embrace the flavors of the season. Don't be afraid to experiment! Try adding different herbs to the soup or new spices to the muffins.

What are your favorite ways to use this amazing fall ingredient? Our Food Rhythms would love to hear about your own creations! Drop a comment below or share a photo of your dish and tag us on social media. Happy fall cooking!