We know all about pumpkins, both for Thanksgiving as well as Halloween. So you might be wondering about options if you’ve reached your limit on this bright orange gourd.
Why not try using butternut squash instead? Butternut squash is one of the most common varieties of winter squash. Contrary to the name, winter squash is grown in the summer and harvested in the fall. Because of its thick, tough exterior and firm flesh, this squash is suitable for storing over time, making ideal to eat later during the winter season.
Butternut squash is extremely versatile. It’s just as delicious when pureed and served as soup or alongside pork as it is roasted and tossed over a salad. You can use it to bake bread or even layer it into lasagna. Butternut squash is also very likely what you’re eating when you cook anything with canned “pumpkin”. Who knew?
Besides looking really great on its own as part of a tabletop centrepiece, butternut squash is also incredibly healthy for your body since it’s full of antioxidants, vitamin C and vitamin A. It’s also high in fibre.
Butternut squash are difficult to peel and cube, but it can be done. If you’re cubing the squash, it helps to microwave it whole for about 30 seconds before peeling. This helps soften the outside just enough to make it a bit easier to peel.
Start by cutting off a 1/4” from both the stem end and bottom. Cut the squash in half. Using a metal spoon, scrape out the seeds and the stringy pulp from the squash cavity. Sound familiar? And yes, you can toast squash seeds just like you do with pumpkin seeds! Peel the squash in downward strokes using a vegetable peeler. Then, cut the halves in half across their width so you have four pieces, cut those into lengthwise slices, and then cut again crosswise to prepare cubes. One 1.5 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.
Roasted Butternut Squash
There’s nothing tastier than butternut squash with a hint of sweetness, roasted to caramelized perfection.
Ingredients:
1 large butternut squash — about 3 pounds, peeled, seeded and cut into 1-inch cubes
1½ tablespoons olive oil
1½ tablespoons pure maple syrup
1¾ teaspoons kosher salt (do not use table salt or the recipe will be too salty — or reduce the amount and add a bit at the end if needed)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
Makes 4-5 servings.
Instructions:
1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400°F. Coat two baking sheets with nonstick spray.
2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide evenly in a single layer between the two baking sheets, discarding any excess liquid.
3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove, turn the cubes, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 minutes more. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Coconut Curry Squash Soup
This recipe involves roasting the squash whole before scooping out the flesh. What could be simpler? It makes a perfect appetizer before the turkey feast, or served with leftovers or even on its own with crusty bread the next day. This soup makes six servings but can easily be doubled.
Ingredients:
1 large butternut squash
2 tbsp canola oil
1 large onion, chopped
2 cloves garlic, minced
1-2 heaping tablespoons of Indian or Thai curry paste, mild or hot
2 carrots, chopped
3-4 cups chicken or vegetable stock
1 can coconut milk
2 tbsp maple syrup
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro or basil
Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil for easier cleanup.
2. Wash the butternut squash and put it on the baking sheet. Roast the whole squash until it’s fork tender, anywhere from 60-90 minutes.
3. When it’s done, remove it from the oven, slice it in half and let it cool until you can handle it comfortably. Scoop out and discard the seeds. Scrape the peel away from the flesh and put the squash in a bowl.
4. In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté a few minutes. Add the garlic and cook a couple more minutes. Add the curry paste and stir for about two more minutes. Add the squash and carrots. Pour in the stock.
5. Cover and bring to a boil.
6. Turn the heat down to medium-low and simmer until the vegetables are tender, about 15 minutes.
7. Remove from heat and purée the soup with an immersion blender until smooth and creamy.
8. Put the pot back on medium heat and add the coconut milk, maple syrup, lime juice and cilantro or basil. Add salt and pepper and adjust the seasonings to taste. If the soup is too thick, add more stock. This soup freezes very well, and tastes even better the next day.
After ladling into individual bowls, garnish this soup with dollops of plain yogurt, a swirl of hot sauce or hot pepper flakes, and a sprinkling of cilantro leaves and sunflower seeds or roasted pine nuts. Beautiful and delicious.
The absolute easiest way to enjoy a butternut squash? Set a couple in the middle of your table along with a scattering of colourful fall leaves, a festive runner and a few candles. Fabulous!
Happy Thanksgiving!