3 Butternut Squash Recipes to Serve Your Family This Holiday Season

When it's fall season and Christmas is around the corner, that means it's finally the time your kitchen can smell like a roasted butternut squash.

This vegetable is not only delicious but is also very nutritious. So, this holiday season, it's time that you follow the tradition of serving butternut squash dishes to the family!

Here are 3 awesome recipes the whole family will love!

# Recipe No.1: Roasted Butternut Squash Soup:

Butternut squash, with its sweet and nutty flavor, is perfect for soup. Here are the other ingredients that you need.  

Ingredients:

- 1 large fresh butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven until tender and caramelized about 30-40 minutes.
3. In a large pot, sauté the chopped onion, carrots, and garlic until softened.
4. Add the roasted butternut squash to the pot, along with vegetable broth, cumin, and coriander.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
6. Use an immersion blender to blend the soup until smooth.
7. Season with salt and pepper to taste. Serve hot, garnished with a dollop of Greek yogurt or a sprinkle of fresh herbs.

# Recipe No. 2: Butternut Squash and Sage Risotto:

Ingredients:

- 1 cup Arborio rice
- 1 small butternut squash, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- Fresh sage leaves
- Parmesan cheese, grated
- Olive oil
- Salt and pepper to taste

Instructions:

1. In a large pan, sauté the chopped onion and garlic in olive oil until translucent.
2. Add the Arborio rice to the pan and toast for a couple of minutes.
3. Pour in the white wine and cook until mostly evaporated.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
5. In a separate pan, sauté the diced butternut squash and fresh sage leaves in olive oil until the squash is tender and golden.
6. Once the rice is cooked al dente, fold in the sautéed butternut squash and sage.
7. Stir in grated Parmesan cheese and season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional sage leaves and Parmesan.

# Recipe No.3: Maple Glazed Butternut Squash with Pecans:

Ingredients:

- 1 medium butternut squash, peeled, seeded, and sliced
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
- Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together maple syrup, olive oil, and cinnamon.
3. Toss the butternut squash slices in the maple syrup mixture until evenly coated.
4. Spread the squash on a baking sheet in a single layer.
5. Roast in the oven for 25-30 minutes or until the squash is tender, turning once halfway through.
6. In the last 5 minutes of roasting, sprinkle chopped pecans over the squash.
7. Remove from the oven, season with salt and pepper, and serve as a delightful side dish.

To wrap up

We are sure one of these dishes will be a fan favourite, if not all! Enjoy these dishes over the holidays :)