Butternut Squash Recipes for the Backyard Vegetable Gardener

There are many different butternut squash recipes that we look forward to making every year. Butternut squash is a versatile vegetable that can be sauteed, boiled, steamed, roasted, fried and made into delectable soups and sauces. Dishes that feature butternut squash are a favorite around our house beginning in late summer. Before we share some of our favorite butternut squash recipes, here is some nutrient information...

Cut Butternut Squash

On cup of raw, cubed butternut squash contains:

  • 82 calories
  • 22 g carbs
  • 31 mg vitamin C
  • 3 mg Vitamin E
  • 84 mg Calcium
  • 582 mg Potassium
  • 8 mg Sodium

Here are some of our favorite butternut squash recipes:

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Curried Shrimp and Butternut Squash Bisque - this butternut squash recipe is easy to make, yet features rich, complex flavors, a family favorite

3 tablespoons butter
1 large yellow onion, diced
1 large butternut squash, peeled, seeded and cubed
3 cans (14.5 oz) chicken broth
1 pound fresh shrimp, peeled and deveined
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper

In a large saucepan, melt butter over medium heat. Add onion and saute until tender, about 7 minutes. Add the butternut squash and cook about 15 minutes or until tender, stirring occasionally.

To the squash and onion mixture, add 1 can of chicken broth, shrimp, curry, garlic and thyme. Cook about 3 minutes or until shrimp turn pink. Remove from heat and let cool slightly.

Process the squash and shrimp mixture using a blender or food processor. Mixture will be very thick. Return mixture to the saucepan and add remaining 2 cans of chicken broth. Return saucepan to the stove and bring mixture to a boil, stirring frequently. Stir in heavy cream, salt, black pepper and red pepper. Reduce heat and simmer for 10 minutes.

Serve immediately with crusty bread.

This soup can easily be made ahead of time and frozen in air tight containers. Will last in freezer for up to 6 months.

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Butternut and Sweet Potato Mash - this butternut squash recipe combines the sweetness of sweet potatoes and the nutty flavor of butternut squash into one fantastic side dish

4 large sweet potatoes, peeled and cubed
1 butternut squash, peeled, seeded and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup maple syrup
3 tablespoons butter, cut into cubes

Place cubed sweet potatoes and squash in a large pot and cover with water. Bring to a boil and reduce heat to medium low. Cover the pot and simmer about 20 minutes or until tender.

Using a colander, drain potatoes and squash. Return them to the pot and let sit uncovered for about 1 minute to evaporate any excess water. Mash the potatoes and squash together. Stir in salt, black pepper, cinnamon, nutmeg, syrup and butter. Mix until smooth. Serve immediately.

This dish can easily be stored in a freezer for up to 6 months. Simply let the mash cool to room temperature. Place in air tight bags or containers and freeze.

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Garlic and Butternut Squash Bake - if you love garlic, this butternut squash recipe is sure to please, makes a great side dish

2 tablespoon fresh parsley, chopped
1 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
3 tablespoons olive oil
1 large butternut squash, peeled, seeded and cubed
1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees F.

In a large bowl, combine parsley, sage, oregano, salt, black pepper, garlic and olive oil. Stir to combine. Add squash and toss to coat.

Pile squash mixture into a baking dish. Bake uncovered at 400 degrees F for 40 minutes. Sprinkle Parmesan cheese on top and return to oven to bake for an additional 10 minutes or until squash is just tender. Serve immediately.

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Southern Butternut Squash Pie - similar to sweet potato pie, this butternut squash recipe makes a great addition to any special meal

2 cups cooked, mashed butternut squash
1/3 cup sweetened condensed milk
2 eggs, beaten
1/3 cup butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
1/3 cup heavy cream
3/4 cup white sugar
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, cubed
1/4 cup pecans, chopped

Preheat oven to 350 degrees F.

Fit pie crust into a 9 inch pie dish.

To a bowl, add squash, sweetened condensed milk, eggs, butter, vanilla, salt, cream and white sugar. Mix until well blended. Pour mixture into pie dish.

In a small bowl, combine brown sugar, flour, butter and pecans. Stir together to form a crumble. Sprinkle this mixture evenly over the top of the pie.

Bake at 350 degrees for 40 minutes or until the pie is set and the top is evenly browned. Let cool before serving.

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Butternut Squash Layer Cake with Cream Cheese Frosting - this butternut squash recipe makes a surprising and outstanding dessert, your guests will never guess that it's made with squash

1/2 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup cooked, mashed butternut squash
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup walnuts, chopped

Cream Cheese Frosting:
3 (8 oz) packages cream cheese, softened
3/4 cup butter, softened
1 tablespoon vanilla extract
3 cups powdered sugar, sifted

Preheat oven to 350 degrees F.

In a mixing bowl, cream together butter, white sugar and brown sugar. Add eggs one at a time, beating well after each is added. Add squash, maple syrup, cinnamon and nutmeg. Mix well.

In a separate bowl, stir together flour, baking powder and baking soda. Add in batches to to squash mixture, alternating with batches of milk, and mixing between each addition. Once all of the flour mixture and milk has been added, stir in the walnuts.

Pour cake batter into two greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a cake tester comes out clean. Let cool for 15 minutes before removing from pans. After the cakes have been removed from the pans, let sit on cooling rack until room temperature.

While the cakes are cooling, make the cream cheese frosting. In a large bowl, cream together cream cheese and butter until well combined and creamy. Mix in the vanilla extract and then gradually stir in the powdered sugar until well combined.

After the cakes are cooled, stack them, spreading frosting between the layers. Then frost the top and sides of the cake.

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Pasta with Butternut Squash and Portobello Mushrooms - this butternut squash recipe makes a tasty vegetarian main course

2 tablespoon olive oil
3 cups cubed butternut squash
1 large onion, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound uncooked penne pasta
3 tablespoons butter
3 large Portobello mushrooms, sliced
4 cloves garlic, minced
1/4 cup heavy cream
2 teaspoons dried sage
1 teaspoon dried oregano
3 teaspoons balsamic vinegar

Preheat oven to 350 degrees F.

To a roasting pan, add olive oil, squash, onion, salt and pepper. Toss to coat and roast in preheated oven for 20 minutes or until squash is barely tender.

Bring a large pot of water to a boil and add penne pasta. Cook for 8-10 minutes, until pasta is al-dente. Drain pasta and set aside.

In a large skillet, melt butter over medium heat. Add mushrooms and garlic and saute over medium heat for 6 minutes. Add the cooked squash and onion mixture to the skillet and stir to combine. Add cooked pasta to the skillet and toss to combine. Gradually pour in cream. Stir in sage and oregano. Continue cooking until heated through. Transfer pasta mixture to a large bowl. Add balsamic vinegar and toss until everything is well coated.

Serve immediately.

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We hope you enjoy these butternut squash recipes as much as our family does.

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