Butternut Squash Recipes

We were given a few buckets of butternut squash from a neighbor down the street. So, of course, I have been making loads of my favorite recipe; Sunshine Casserole. However, eating the same thing so often has gotten very old and sent me on a search for some new recipes. Here is what I've come up with:

~ Butternut Squash French Fries. Simply treat them like sweet potatoes and bake or fry as usual.

~ Roasted Butternut Squash. Preheat the oven to 400 degrees. Wash the squash very well and slice it in half lengthwise. Clean out the seeds. Place each half in a casserole dish or sided cookie sheet and place a teaspoon of butter in each empty seed cavity. Sprinkle liberally with your favorite sweetener (dehydrated cane juice and maple syrup are my current favorites) and cinnamon. Roast for 45 min. or until a fork inserts easily into the flesh.

~ Stuffed Butternut Squash. Follow directions above for Roasted Butternut Squash but turn down the oven to 350 degrees and use salt and pepper instead of the cinnamon and sweetener. Bake until tender about 60-65 min. In a skillet sauté peppers and onions in butter. Add in chopped squash such as more butternut or, my favorite, zucchini and gently turn until tender. Fill the hollow of the butternut squash with the sautéed mixture and cover with grated cheese of your choice. Return to the oven until the cheese melts.

~ Roasted Butternut Squash Salad with Warm Cider Vinaigrette (taken directly from FoodNetwork.com)  Ingredients: 1 (1 1/2-pound) butternut squash peeled and 3/4-inch diced, olive oil, 1 tablespoon maple syrup, salt and pepper, 3 tablespoons dried cranberries, 3/4 cup apple cider or apple juice, 2 tablespoons cider vinegar, 2 tablespoons minced shallots, 2 teaspoons Dijon mustard, 4 ounces baby arugula washed and spun dry, 1/2 cup walnuts halves toasted, 3/4 cup freshly grated Parmesan. Directions: Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. (I'm not much on vinaigrettes so when I make this I will be changing a few things.)

~ Butternut Squash Lasagna. Use thin slices of cleaned, peeled squash in place of the pasta noodles.

~ Butternut Squash Pies and Muffins. Substitute mashed squash in place of pumpkin in your favorite recipes.

~ Butternut Squash Ravioli. For the filling, take leftover mashed squash and mix into it allspice, nutmeg, cinnamon, and parmesan cheese until well blended. A dash of salt and pepper is good also. Prepare as for regular ravioli and serve with parmesan cheese.