Cooking On A Budget: Butternut Squash Recipes

Thursday, October 27, 2011

Butternut Squash Recipes

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Butternut Squash Recipes

I simply love the flavor of butternut squash and acorn squashes.  Many years ago average folks who depended highly on their own gardens used root cellars to store winter squash as the peak harvest times were early fall and winter.  Therefore you had a short season of availability.  The local grocery stores did not carry these squash until early fall and through the winter.  Given today’s modern methods of farming and storage and rapid transportation, “winter” squashes are available pretty much all year round. 

The beauty of butternut squash is its versatility - it can be boiled, roasted (meaning uncovered) or baked (meaning covered) or sliced and grilled until tender.  It tastes good just boiled and drained with the addition of butter and simply mashed.  Adding other ingredients such as light brown sugar or maple syrup sweetens this already sweet and somewhat nutty flavored squash.  The average butternut squash weighs between two to five pounds.  You want to look for butternut squash that is more orange in color as that shows that the squash is riper and drier and sweeter.  The butternut squash manicotti recipe I developed came from a recipe I found for filling raviolis.  I put my own spin on it to adapt for filling the manicotti pasta.  I added ricotta cheese to help make the filling denser and reduced the amount of garlic used.  In the original recipe the garlic flavor was too intense.

Butternut Squash filled Manicotti

1 box Barilla® Manicotti Pasta (or any pasta of your choice)

Manicotti Filling:
1# Butternut Squash pieces
1/3 cup Ricotta Cheese
3 tbsp. light brown sugar
1 tsp. salt
2 garlic cloves peeled and sliced
1 egg yolk
2 tsp. fresh Sage finely chopped or 1 tsp. dried
1/8 tsp. freshly ground Nutmeg
¼ tsp. ground white pepper

In a saucepan combine butternut squash, salt, garlic and enough water to cover. Bring to a boil.   Cook until squash is tender. Drain and transfer to a food processor.  Add in the sugar, egg yolk, 1 tsp. Sage and nutmeg and pepper. Pulse all ingredients until smooth.  Add in the Ricotta Cheese and give enough pulses to incorporate.


For the Sauce:
2 cups heavy cream  - or substitute half and half
2/3 cup grated Parmesan Cheese
3 tbsp. unsalted butter cut up
3 fresh Sage leaves, finely chopped or 1/2 tsp. dried

Bring cream and Parmesan to simmering over moderately low heat.  Cook until thickened.  Whisk in Butter.

Preheat your oven to 350 degrees.  Fill each manicotti with the filling mixture. Place in a casserole dish that has been sprayed with a non-stick spray such as Pam®.  Pour sauce mixture over the Manicotti and sprinkle with finely chopped Sage.  Bake covered for about an hour; or until the Manicotti is softened.

Roasted Butternut Squash and Baby Potatoes

I have found in my local grocery store, prepackaged baby potatoes.  The 28 ounce bag contains a mix of baby Yukon Gold, Red and Peruvian Purple potatoes.  It is the perfect amount for a family of four to six.  I will take help from my local grocery store and use the pre-cut packages of butternut squash.

1 28 oz. bag mixed baby potatoes
1 package of Butternut Squash – pre cut approximately 1 #
3 or 4 sprigs fresh Rosemary – leaves removed and finely chopped
1 tsp. granulated garlic
½ tsp. onion powder
Salt and Black Pepper to taste
2 tbsp. Olive Oil

Preheat the oven to 400 degrees.  Cut baby potatoes and butternut squash so that you get approximately the same sized chunks.  In a bowl mix the Butternut Squash, baby potatoes, and spices and olive oil.  Toss well and turn out onto a baking sheet lined with aluminum foil.  Roast for approximately 40-45 minutes until the vegetables are browned and fork tender.  Serve as a side dish for any meal. Recipe serves 6 to 8 people.

Roasted Butternut and Acorn Squash

1# Butternut Squash – peeled, seeds removed and cut into bite sized chunks
1 Acorn Squash – peeled, seeds removed and cut into bite sized chunks
1 cup Sliced Fennel (bulb only)
1 tsp. Cinnamon
¼ tsp. ground Nutmeg
1 – 2 pinches each ground Cloves and Curry Powder
2 tbsp. butter - melted
1 tbsp. olive oil
Salt and Pepper to taste

Preheat oven to 400 degrees.  Mix all ingredients together and put in a casserole dish.  Bake covered for approximately 30-40 minutes, stirring once during the cooking time.  Remove the top and bake until the vegetables are softened and somewhat golden brown. Recipe serves 6 to 8 people.






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