Air Fryer Butternut Squash – Sweet & Savory!

Air Fryer Butternut Squash is the side dish that complements any entrée or the perfect addition to your favorite recipes from butternut squash soup to risotto.

This is one of the easiest ways to make this sweet winter squash.

cooked Air Fryer Butternut Squash on a white plate with seasoning

An Easier Way to Cook Butternut Squash

Butternut squash is hard to peel and cut when it’s raw so we skip that step in this recipe and cook it in halves. If your squash is too hard to cut in half, poke it with a fork and microwave it for 3-4 minutes first (I do the same with spaghetti squash if it’s too hard to cut).

  • Make sure your squash is small enough to fit into your air fryer, if not it can be cut into quarters.
  • Season with cinnamon and salt or even just salt & pepper.
  • Adding a touch of brown sugar will add sweetness and help with caramelization.

top view of Air Fryer Butternut Squash in the air fryer

How to Make Butternut Squash in the Air Fryer

  1. Cut butternut squash in half vertically and scoop out the seeds and pulp.
  2. Brush the cut halves with olive oil and sprinkle with cinnamon then salt and pepper (per the recipe below). Sprinkle brown sugar on top.
  3. Cook, cut side up in the Air Fryer until tender. Remove and slice into 1” thick pieces (they’ll look like half-moons) or scoop out and mash. Serve with a pat of butter.

Cubed Butternut Squash

If you purchase cubed butternut squash, it can be roasted in the air fryer as well. Toss with seasonings per the recipe below. Turn the air fryer on to 380°F. Cook 10 minutes, shake the basket, and cook an additional 5-7 minutes or until tender.

Air Fryer Butternut Squash in the air fryer after cooking

Ways to Enjoy This Recipe

Use this squash for any recipe that requires roasted butternut squash.

  • Serve it right out of the air fryer alongside baked pork chops.
  • Blend it with broth and add a splash of cream to make soup!
  • It’s perfect added to salads (especially our fave winter salad).
  • Toss it with cooked grains (like farro) for a great side or salad.

Savory Squash Dishes

Did you make this Air Fryer Butternut Squash? Be sure to leave a comment and a rating below! 

close up of Air Fryer Butternut Squash on a plate with a fork

Air Fryer Butternut Squash

This butternut squash is perfectly seasoned with cinnamon & brown sugar, then air fried until tender!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 127
Author Holly Nilsson

Equipment

Ingredients

  • 1 small butternut squash (approx 1 ½ pounds)
  • 1 tablespoon olive oil
  • ¼ teaspoon cinnamon
  • salt & pepper to taste
  • 1 tablespoon brown sugar optional

Instructions

  • Cut butternut squash in half lengthwise. Use a spoon to scoop out the seeds and pulp.
  • Brush squash with olive oil, sprinkle with cinnamon and season with salt & pepper to taste. Sprinkle brown sugar on top.
  • Place in the air fryer, cut side up and cook at 350°F for 40-50 minutes or until tender when pierced with a fork.
  • Slice or mash and top with butter if desired.

Notes

If your squash is too large to fit into your air fryer, cut it in quarters.

Cook time can vary based on the size of the squash. 

Change the seasonings as desired (and depending on how you will be using the squash). This squash can replace roasting for any recipe needing roasted squash.

 

Nutrition

Calories: 127 | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
Air Fryer Butternut Squash on a plate with writing
Air Fryer Butternut Squash with a title
Air Fryer Butternut Squash cooked in the air fryer with a title
cooked Air Fryer Butternut Squash in the air fryer and plated with a title

Originally posted at Spend with Pennies

Plant Based Vegan Butternut Squash Soup

Plant Based Vegan Butternut Squash Soup

Fall rolls around, the weather cools down, and I crave a warm creamy bowl of soup. That’s where this butternut squash soup recipe comes on the scene.

It is completely plant based, vegan and so flavorful! A healthy homemade soup is my favorite way to warm up from the inside out. Good heavens I can’t stand being cold! Like DESPISE it. If Utah wasn’t so beautiful and so great to raise a family I’d be outta here. 

 

5 Day Detox Program

This soup is part of a series of meals that we use during our Your Super detox.

It’s a 5 day- 2 smoothies and one meal a day detox incorporating more plant based super foods into your diet. It has been incredible and the benefits, especially for my parents and friends have been unreal, from weight loss to going off of arthritis medications, less bloating to more energy. You can use our code: osb15 for a discount and we will be sure to link at the bottom of the post to recipes you can use. It’s just 5 days!! Anyone can do that!

 

 

 

We have been eating more meatless meals lately, and it feels great! This butternut squash soup recipe is one we will be making all fall and winter long! It starts with roasted butternut squash which makes the most delicious base for a flavorful health-conscious meal.

A top view of vegan butternut squash soup. It is bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

What Ingredients Do You Need for Butternut Squash Soup?

Get ready for the most delicious vegan soup you’ve ever had! You’ll want to fill your basket up in the produce section first, and then grab a couple of other items to round it out and garnish it to perfection. Here is what you will need:

  • Butternut Squash
  • Acorn Squash
  • Sweet Potato
  • Yellow Onion
  • Olive Oil
  • Garlic
  • Coconut Milk
  • Vegetable Stock
  • Mellow Yellow
  • Pepitas
  • Smoked Paprika
  • Hemp Seeds (hulled)
  • Cilantro
  • Coconut Milk
  • Salt

The recipe card below contains all the measurements for each ingredient.

Two bowls of vegan butternut squash soup. They are sprinkled with fresh cilantro and roasted hemp seeds. a spoon is next to the soup and the table has scattered hemp seeds and cilantro on it.

How Do You Make Vegan Butternut Squash Soup

We are going to start by roasting several ingredients to deepen the rich nutty flavor of the squash and then we throw everything together for the soup in the blender to make it super creamy. Here are the basic steps. The recipe card contains all the detailed instructions.

  • Roast the butternut squash, onions, acorn squash, sweet potato, and garlic cloves.
  • Blend all the veggies and liquids together. We love to use our Blendtec blender, but you could leave it in the pot and use an immersion blender as well.
  • Simmer on the stove top and add the Mellow Yellow and salt to taste.
  • Prep and add the garnishes.
A bowl of vegan butternut squash soup topped with cilantro and hemp seeds. Another bowl of soup is in the background.

What to Eat with Butternut Squash Soup

So these aren’t at all vegan or healthy, but when I have soup, I must have carbs to sop up all the soup. These are a few of our favorite dunkable carbs:

What are Pepitas?

Pepitas are the seeds from a specific kind of pumpkin. We love to toast them with a little smoked paprika for this recipe to add as a garnish. They add a great pop of flavor and texture to this soup.

A bowl or bright yellow vegan butternut squash soup. The soup is topped with fresh cilantro and roasted hemp seeds. Another bowl of soup is in the foreground.

Can Butternut Squash Soup Be Made Ahead of Time?

This is a great soup for making ahead of time and reheating. It keeps its taste and holds its texture perfectly. Warm it up on the stove top until your desired temperature.

Is Butternut Squash Good For You?

Butternut squash is very rich in vitamins and minerals and antioxidants, which help fight disease.

Butternut squash is also rich in fiber and low in calories.

Two bowls of butternut squash soup. The soup is sprinkled with cilantro and hemp seeds. There is a spoon next to the bowls of soup.

How Long Will Butternut Squash Soup Keep? 

Butternut squash soup can be stored in the refrigerator for up to 4 days.

Can Butternut Squash Soup Be Frozen?

If your butternut squash soup is dairy-free, let it cool, transfer to heavy duty freezer bags, and freeze.

If your soup contains milk or cream, make the soup, but don’t add the cream or milk.  Cool and freeze.  Add the cream or mild when you warm it up to serve it.

A bowl of vegan butternut squash soup. The soup is thick and bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

Butternut Squash Soup in the Slow Cooker

To make this soup in the slow cooker, still roast everything in the oven first and blend in the blender. Then add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Then garnish as directed.

Butternut Squash Soup in the Instant Pot

To make this butternut squash soup recipe in the Instant Pot, add everything except the coconut milk and garnishes into the Instant Pot and cook on “Manual” for 8 minutes. Then pour everything into the blender and purée it. Pour it back into the Instant Pot and cook on “Manual” for another 3 minutes. Then garnish as directed.

A bowl of vegan butternut squash soup sprinkled with cilantro and hemp seeds. A spoon and another bowl of soup are in the background.

You’re going to love this plant based vegan butternut squash soup recipe! It’s time for crisp air, fires in the fireplace, soft warm blankets, cozy slippers and a bowl of this soup!

Detox Recipes

  • Snacks

Vegan Snacks- Energy Bites

 

  • Smoothies- Add in your super mixes to each smoothie and don’t use dairy or sweeteners

How to Freeze and Make Better Smoothies

Cold Buster Green Smoothie-Detox Approved

Freezer Prep Green Smoothies

Raspberry Coconut Smoothie

Orange Berry Protein Shake

Mango Green Smoothie

Pineapple Orange Green Smoothie

 

 

  • Dinners-

Vegan Bolognese eaten over spiralized veggies

Plant Based Burrito Bowls

Instant Pot Vegetarian Chili

One Pot Vegetables and Lentils

Healthy Twice Baked Potatoes

More SOUP RECIPES You’ll Love:

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A bowl of vegan butternut squash soup topped with cilantro and hemp seeds. Another bowl of soup is in the background.

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Plant Based Vegan Butternut Squash Soup

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Course 50 of the Best Easy Soup Recipes for Families, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 259kcal

Ingredients

  • 1/2 Butternut Squash peeled and chopped
  • 1/2 Acorn Squash peeled and chopped
  • 1 Sweet Potato small
  • 1/2 Yellow Onion cut in large chunks
  • Olive Oil
  • 3 Cloves Garlic
  • 1/2 Can Coconut Milk
  • 2 Cups Vegetable Stock
  • 2 teaspoons Mellow Yellow or to taste
  • 1/4 Cup Pepitas
  • 1/2 teaspoon Smoked Paprika
  • 2 teaspoons hemp seeds hulled
  • Cilantro for garnish
  • Coconut Milk for drizzle
  • Salt to taste

Instructions

  • Heat the oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • Scatter the butternut squash, onions, acorn squash and sweet potato on the pan. Prick the sweet potato a few times with a fork and drizzle everything with a tiny bit of olive oil.
  • Wrap the garlic cloves with their paper still on in a ball of tinfoil.
  • Bake for 30-35 minutes or until everything is tender, flipping things over as needed so one side doesn’t over brown.
  • Place all veggies, squeezing the garlic out of their papers, coconut milk, and vegetables stock in a blender. Blend until completely smooth.
  • Pour everything into a large pot and cook over medium heat until simmering. Stir in the mellow yellow as well as any salt to taste.
  • In a small, nonstick pan over medium heat, sprinkle the pepitas with the smoked paprika and cook, stirring occasionally until the spices stick, about 1-2 minutes.
  • Serve with pepitas, cilantro, hulled hemp seeds and a drizzle of coconut milk!

Notes

You can freeze this soup by letting it cool, placing it in a heavy duty freezer bag, and freezing.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 514mg | Potassium: 874mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18565IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 4mg

Recommended Products

A top view of vegan butternut squash soup. It is bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

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READ: Plant Based Vegan Butternut Squash Soup

Originally posted at Oh Sweet Basil

Roasted Veggie & Grain Salad with Feta

Harvest farro salad is colorful and full of flavor. This beautiful salad can be served warm or chilled and can be a side or a meal.

It’s loaded with healthy winter veggies (like roasted butternut squash and Brussels sprouts), some farro (of course), and a punch of flavor from feta and pomegranate!

Harvest Farro Salad with a spoon

Farro Facts

So what the heck is farro anyhow? It is a whole grain that is shaped like barley and has a chewy, slightly nutty taste. It’s considered an “ancient grain”.

If you don’t have farro for this recipe you can use another grain like quinoa, barley, or even brown rice.

Where to Buy Farro

To find farro in the grocery store, look where the rice or grains are. If you don’t find it there, check the health food or organic foods area (or try one of the substitutions below).

You can also buy farro on Amazon or other online stores.

ingredients to make a Harvest Farro Salad

Ingredients

VEGGIES We added roasted veggies like butternut squash, brussels sprouts, and red onions. And don’t forget the arugula for its unique peppery taste that gives hearty salads like this one some kick! If you happen to have leftover roasted veggies or sweet potatoes, use those instead.

DRESSING I use a super easy homemade dressing but you can use your fave vinaigrette. Balsamic is a great choice!

FLAVOR BOOSTERS

        • Feta cheese gives the salad a bright, tangy flavor. Soft goat cheese would taste great in a salad like this, as well.
        • Pecans and pomegranate arils are added for a shot of color & crunch.

process of adding vegetables and to make a Harvest Farro Salad

Variations

Feel free to switch out the pomegranate arils for cranberries, or the arugula for kale. Try adding carrots, garbanzo beans, tomatoes, beets, or even roasted asparagus spears. Green peas, corn, and artichoke hearts are all nice additions, too!

PRO TIP: To make an entrée salad, add some cooked leftover grilled chicken or roasted chicken thighs!

How to Make Harvest Farro Salad

  1. Roast veggies per recipe below.
  2. Meanwhile, simmer farro.
  3. Combine dressing ingredients and shake until combined.
  4. Toss it all together with the dressing.

process of adding final ingredients to make Harvest Farro Salad

Make It a Meal

Farro salad is jam packed with flavor and nutrients and can easily be served as a meatless meal. If you’re looking to add protein, leftover turkey or shredded chicken are great options.

Serve it warmed or chilled with homemade french bread, or add some Parmesan garlic and herb croutons.

Fresh & Flavorful Salads

Did your family love this Harvest Farro Salad? Be sure to leave a rating and a comment below! 

close up of plated Harvest Farro Salad with a spoon

Harvest Farro Salad

Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 454
Author Holly Nilsson

Ingredients

  • ¾ cup farro uncooked
  • ½ cup pomegranate arils
  • cup pecans toasted
  • cup feta cheese crumbled
  • 1 ½ cups arugula packed
  • ½ cup balsamic dressing or homemade dressing below

Roasted Vegetables

  • ½ red onion thinly sliced
  • 1 ½ cups butternut squash ½” diced
  • 1 ½ cups Brussels sprouts washed and halved
  • 2 tablespoons olive oil divided
  • salt & pepper to taste

Instructions

  • Preheat oven to 425°F.
  • Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
  • While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
  • If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
  • In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
  • Top with remaining pecans and feta before serving.

Notes

Homemade Dressing

  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Farro can be substituted for cooked quinoa, barley, or even brown rice.

Find farro in the grocery store where the rice or grains are.

Nutrition

Calories: 454 | Carbohydrates: 47g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 422mg | Potassium: 548mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6060IU | Vitamin C: 43mg | Calcium: 135mg | Iron: 2mg
Harvest Farro Salad on a plate with a spoon with writing
plated Harvest Farro Salad with a title
close up of Harvest Farro Salad with a title
Harvest Farro Salad and cut up vegetables with a title

Originally posted at Spend with Pennies

butternut squash soup

Butternut squash has become a staple around here for a few years now. Probably because we have been growing it in the garden and they really produce so we have a least a dozen to go through before it goes bad.

My favorite way is to peel and chop it with a little olive oil salt and pepper and roast it in the oven. When it gets all browned the flavor just pops and gets so sweet. I have tried a couple of times to make butternut squash soup and I have never found one that I liked. Despite me liking the sweetness of the carmelized roasted squash I really am not a fan of sweet soups. To me they need to be more savory and thanks to Chrissy Teigens recipe in her Cravings cookbook this will be a staple at our home to use up some of the butternut squash from the garden.

In all fairness this recipe calls for crsipy procuitto which will make just about anything taste just a little bit better. I made this soup for Thanksgiving and everyone sitting at the table raved about it. So if you have been seraching for a savory very tasty butternut squash soup recipe. this one is a must try!

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butternut squash soup – savory not sweet

an easy savory butternut squash soup; a real crowd pleaser
Course Soup
Keyword butternut squash, butternut squash soup
Prep Time 25 minutes
Total Time 1 hour 30 minutes
Author dclarkabal

Ingredients

  • 1 large butternut squash peeled, seeded and cubed into 1 inch cubes
  • 5 tablespoon olive oil extra-virgin. plus more for frying sage
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cups low-sodium chicken broth homemade even better
  • 16 sage leaves
  • 1 medium onion peeled and diced
  • 2 cloves garlic minced
  • 3/4 cup heavy cream plus a little more for serving
  • 6 slices proscuitto crisped

Instructions

  • In a large bowl or sheet pan place the cubed squash and drizzle 1 tablespoon of olive oil, the salt and pepper and toss.
  • In a large stock pot or dutch oven, heat 2 tablespoon olive oil and in batches add the butternut squash, You want to brown them on all side so add them to the pot and leave them for 5-6 minutes. then turn them over and leave them again for 5-6 minutes. The goal is to make them as brown as you can; this is what will give you a deep carmelized flavor. Remove the pieces of browed squash to a bowl. Depending on how browned your pan got, you can add a little of the broth and scrape up any bits; add this to the bowl. Continue with the rest of the squash. Once all pieces are browned, you can leave the last batch in the pot.
  • finely chop 4 of the sage leaves and add them to the pot. Add the diced onion and garlic and cook, scraping up any bits from the bottom of the pan. continue cooking until the onion is translucent and just starting to get lightly browned around 9-10 minutes. Add the set aside squash back into the pot. add the broth and bring to a boil. Reduce the heat to low and simmer until the squash is tender and starting to fall apart. about 20 minutes.
  • While the soup is simmering. in a small saute pan add some olive oil, enough to cover the bottom. bring the oil over medum heat to shimmering hot temperature. In batches your going to fry the sage leaves just till crisp; only like 10-15 seconds. Drain on a papertowel.
  • Either use an immersion blender or a blender and blend until smooth. I don’t mind leaving some chunks but you do you. Return the soup to the pot if you used a blender. Add the cream and simmer for about 5 minutes till it is warmed through.
  • Place some proscuitto pieces into the bottom of your bowl, add the soup and top with a little heavy cream, another piece of proscuitto and a fried sage leaf.

Prosciutto crisps

  • preheat your oven to 400’F
  • line a baking sheet with parchment paper, arrange in single layer onto the baking sheet.
  • bake for 10-13 minutes – it will crisp up while it cools.



Originally posted at Cooking at Clark Towers

Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach and creamy Parmesan Sauce

Butternut Squash Pasta –  Seasonal and Holiday Main Course

Butternut squash pasta is one of those recipes you would probably make only in the Fall and Winter when the butternut squash is in season.  Which makes this pasta so much more special!  It’s so good I hope you will be looking forward to making it every year!  My other favorite butternut squash pasta dish that I highly recommend is butternut squash and spinach lasagna.

This easy pasta is also a great holiday main course.  If you want to expand your Thanksgiving or Christmas menu, add this colorful and flavorful butternut squash pasta to your holiday menu!  Another fantastic holiday recipe is Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries.

Why Make Butternut Squash Pasta

This butternut squash pasta is one of those rare pasta recipes that combine both comfort food deliciousness and healthy ingredients. This pasta is surely comforting yet it’s packed with fiber and nutrients.  A perfect family weeknight dinner!

  • Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber.
  • Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium.

Creamy Butternut Squash Pasta with Sausage and Spinach and Parmesan Cream Sauce

How To Make Butternut Squash Pasta

Ingredients

  • Bow Tie Pasta. This recipe uses an Italian pasta, called Farfalle, or bow tie pasta. The bow-tie shape of this pasta works very well with the cubed butternut squash and add an appealing look to your dinner. Cook bow-tie pasta al dente for best texture.
  • Butternut Squash. This wonderful vegetable is known for its subtly sweet and nutty flavor. In this recipe, butternut squash is roasted with olive oil and acquires a nice soft texture on the inside with a little crunch on the outside.
  • Sausage. If you have a spicy sausage somewhere in your fridge or a freezer, this is the recipe to use it! Spicy sausage will blend exceptionally well with sweet and nutty butternut squash and creamy pasta sauce.  Use crumbled sausage without casings.  Any type of pork sausage, spicy sausage, or Italian sausage will work!
  • Spinach. Spinach adds flavor, texture, and colorfulness to this pasta dish.

Creamy Butternut Squash Pasta with Sausage and Spinach

How to Roast Butternut Squash

For everything you need to know about roasting this fantastic vegetable, refer to my recipe on how to roast butternut squash.

The butternut squash should be peeled, seeded, and cubed.  You can do it yourself or buy cubed butternut squash in the store.   Tip: If you peeled, seeded, and cubed butternut squash ahead (or bought cubed squash in the store), you can store it refrigerated in an airtight container for up to 2 days.  Use cubed butternut squash within 2 days.

  1. Preheat oven to 400 F.
  2. Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl.  Toss together.
  3. Then,  spread the squash on a parchment paper-lined baking sheet in a single layer.   Make sure the butternut squash is not overcrowded.  This way the air can circulate around the squash in the oven and the squash roasts properly instead of steaming. Roasted this way, without overcrowding, will give squash a slightly crunchy texture on the outside.  This will ensure that the squash is roasted and not steamed.
  4. Roast the squash in the preheated oven at 400 F for 30 minutes.

How To Make Creamy Pasta Sauce

While the butternut squash is being roasted, prepare the cream sauce.

  1. In a large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach.  Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.
  2. Add heavy cream.  Bring to boil and immediately reduce to a low or medium boil.
  3. Add shredded Parmesan cheese while the sauce simmers, constantly stirring.
  4. Season with salt to taste, about 1/4 teaspoon of salt.  Note: No salt is necessary if the sausage is very salty.

Cook Sausage

In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.

How Long to Cook Pasta

  • Usually, the pasta is cooked in a pot of boiling water for 10 minutes. Always check the cooking time on the package instructions for precise times of cooking pasta.
  • To prepare any pasta al dente, cook pasta in boiling water for 8 minutes, or for 2 minutes less than indicated on the package instructions.

Assemble the Pasta

  1. Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.
  2. Top with roasted butternut squash.  Stir it in, or leave butternut squash on top.

Tips on Making Pasta Ahead

Make-ahead Tip: Roast butternut squash up to 2 days ahead. Keep it refrigerated in an airtight container until ready to use. Reheat it briefly in the microwave (for about 30 seconds) before adding to pasta. Or, just add to the creamy pasta sauce, stir it in and reheat in the cream sauce.

How to Store, Freeze, Reheat Butternut Squash Pasta

  • Refrigerate. Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
  • Freeze. You can freeze butternut squash pasta in an airtight container for up to 2 months.
  • Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.

It’s always best to serve bow tie pasta (or any pasta) al dente. That’s when the pasta texture is at its best. Storing cooked pasta for a day or two will cause the pasta to lose its perfect texture, however, it will still taste great.

Also, keep in mind that the cream sauce when refrigerated loses its texture and becomes thick. To reheat it the next day, reheat over medium heat and add extra milk or heavy creamy when reheating to thin out the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Substitutions

  • Pasta.  Use any type of short pasta.  That includes farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette.  You can also use gnocchi.
  • Spinach.  This butternut squash pasta will work equally well with spinach, kale, Swiss chard, or arugula.  Pick the greens of your choice, add them to the pasta, and enjoy!
  • Sausage.  Use crumbled sausage without casings.  Regular or spicy pork sausage (such as Jimmy Dean brand) is a great choice.    Crumbled Italian sausage or spicy Italian sausage is another excellent option.
  • Cheese.  Use shredded Parmesan cheese, Romano cheese, or Asiago.  You can also use shredded low-moisture part-skim Mozzarella cheese.  Do not use soft Mozzarella cheese balls.
  • Cream.  If you don’t have heavy cream, you can use half-and-half instead and add more shredded cheese to thicken the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Other Butternut Squash Pasta Recipes

Butternut squash is an amazing vegetable that pairs beautifully with pasta, whether the squash is roasted or pureed.  Here are some delicious butternut squash pasta recipes to explore:

What to Serve with Butternut Squash Pasta

Creamy Butternut Squash Pasta with Spinach and Sausage

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Creamy Butternut Squash Pasta with Sausage and Spinach

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Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 people
Calories 759kcal
Author Julia

Ingredients

Roasted Butternut Squash

  • 2 cups butternut squash , peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and pepper

Sausage

  • 1 tablespoon olive oil
  • 1/2 lb sausage , crumbled, without casings

Creamy Pasta Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 6 oz spinach
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese shredded
  • 1/4 teaspoon salt

Pasta

  • 8 oz farfalle (bow tie pasta)

Instructions

Roast Butternut Squash

  • Preheat oven to 400 F.
  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 
  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 
  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
  • Tip: Cook the sausage while the butternut squash is being roasted.

Make Creamy Sauce

  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 
  • Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
  • Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.
  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble

  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired. 
  • Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Nutrition

Calories: 759kcal | Carbohydrates: 55g | Protein: 22g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 703mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12411IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 3mg

The post Creamy Butternut Squash Pasta with Sausage and Spinach appeared first on Julia’s Album.

Originally posted at Julias

How To Roast Butternut Squash

How To Roast Butternut Squash

Fresh cut butternut squash covered in olive oil and spread out on a silver cookie sheet

Here’s a quick step-by-step recipe to teach you how to roast butternut squash like you get at your favorite restaurant. Roasted butternut squash is perfect on it’s own or makes a great foundation for other butternut squash recipes, such as butternut squash soup (recipe coming soon!).

 

Roasted Butternut Squash Recipe

Roasting butternut squash couldn’t be easier. The hard part is getting it diced up, really. Once the squash is cubed, there are only three more steps for a total of four.

1. Cut the squash as directed below.

2. Drizzle olive oil over the cubed squash and toss to evenly coat.

3. Transfer the squash to a parchment lined baking sheet and spread out so no two pieces overlap. Season with salt or any other seasoning of your choosing.

4. Cook for about 40 minutes in the oven. You may need a bit more or less depending on the size of your squash cubes. Cook until tender and golden. Remove from the oven and grub away!

Roasted butternut squash on a silver cookie sheet with silver servingware.

How to Cut Butternut Squash

Cutting butternut squash can be intimidating if you haven’t done it before. All you need is a vegetable peeler, sharp knife and focus to make sure you don’t cut yourself.

1. Using a vegetable peeler, remove the hard skin from the exterior. It may take a few passes to get completely off.

2. Once skinned, lay the squash on its side on a large cutting board. Cut 1/2” off both ends and discard.

3. Stand the squash upright so the fattest/widest part is on the bottom.

4. Slice down the middle, vertically creating two halves.

5. Remove the seeds with a large spoon.

6. Place half of the squash, seed-side down, on the cutting board and cut into 3/4”-1” slices. Repeat with the second half. You will be left with half circle shaped slices.

7. Cut those half circle slices into 3/4”-1” cubed pieces. Repeat until you’re left with a ton of 3/4”-1” cubed squash.  Now you’re ready to roast.

Do I Need to Peel Butternut Squash Before Roasting?

If you’re looking to roast butternut squash in cubed form, yes you need to peel it. It would be too difficult and labor intensive to do so after the fact. If you’re roasting whole butternut squash (or in halves) there is no need to peel as it will help keep it’s shape. You can use the instructions provided for roasting butternut squash halves, however you’ll need to  adjust the cooking time to about 45 minutes. 

 

How to Peel Butternut Squash

Just grab your handy dandy vegetable peeler and peel as you would any other fruit or vegetable. It may take a few passes to remove as butternut squash has very thick skin.

What Can I Add To Squash For Flavor?

 

Maple Roasted Butternut Squash

Maple Butternut Squash is a fan favorite! Just drizzle maple syrup over the cubed butternut squash before roasting. Toss in some chopped nuts as well for some added crunch and flavor.

 

Butternut Squash Spices

There are a lot of spices that pair nicely with squash, namely: cinnamon, nutmeg, cajun seasoning, brown sugar, Italian seasoning and even seasoning salt. 

Ways To Use Roasted Butternut Squash

My preference is to eat it solo – the earthy, rich flavor of butternut squash is unparalleled. Of course that can get boring, so here are other ways to use roasted butternut squash.

1. Make mashed butternut squash (a la mashed potatoes style). Just add some butter, cream (or milk) and a bit more salt and you have a filling side dish. You could throw in some garlic and extra herbs to amp up the flavor if that’s your thing.

2. Make butternut squash soup (recipe coming soon!)

3. Use in baked goods in place of pumpkin puree. Think muffins, cakes, breads and more. Our Pumpkin Cream Cheese Muffins would be a great place to start!

4. Add it in place of potatoes for a filling Sausage and Egg breakfast skillet.

 

How to Store Butternut Squash

Store in an airtight container in the refrigerator for up to 3 days. To freeze, just spread out the roasted butternut squash on a parchment lined baking sheet and freeze for 3-4 hours. Transfer to a freezer safe container and keep for up to 3 months.

Roasted butternut squash on a silver cookie sheet with silver servingware.

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How To Roast Butternut Squash

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Easy step-by-step instructions to learn how to roast butternut squash. You’ll be left with silky, creamy and flavorful roasted butternut squash.
Course Main Course, Side Dish
Cuisine American
Keyword Butternut Squash, How To, Vegan, Vegetables, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 58kcal
Cost $2.50

Ingredients

  • 1 Butternut Squash (2-3 Lbs)
  • 1-2 Tbsp Olive Oil
  • Sea Salt (To Taste)

Instructions

  • Preheat the oven to 425°.
  • Peel and cut the squash into similar size cubes, approx. 1/2″.
  • Drizzle olive oil over the cut squash and toss to evenly coat.
  • Transfer the squash to a large parchment covered baking sheet and spread out, ensuring no two pieces touch.
  • Season with salt and cook for approx. 40 minutes, tossing the cubes halfway through. Check with a fork to ensure the squash is tender and golden before removing. Cook for an additional 5 minutes if needed (depends on the size of your squash cubes). Repeat in 5 minute increments as needed.
  • Remove from the oven, transfer to a serving platter and enjoy.

Nutrition

Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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The post How To Roast Butternut Squash appeared first on Foodie and Wine.

Originally posted at Foodie And Wine