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Butternut/Acorn Squash Recipes

Roasted Butternut Squash stuffed with sauteed vegetables. I cook my squash with the skin on unless I am roasting in cubes or slices.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

Baked Butternut or Acorn Squash

  • 1 large squash butternut or acorn

Squash Soup: Prep 25 min/ Cook 35 min/ Ready 1hr. 4 servings

  • 6 cups butternut squash Peeled and cubed
  • 6 tb chopped onion
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese Can replace with non dairy cream cheese
  • 3 cups water
  • 4 cubes bouillon Chicken or Vegetable (if vegetarian or vegan)
  • 4 tbsp butter Replace with Vegan Olive Oil Butter (vegans)

Squash Casserole: Prep 50min/ 8 servings

  • 3 lbs acorn or Butternut Squash Peeled, seeded and cut into chunks
  • 1/4 cup butter May replace with Vegan butter (vegans)
  • 1 tbsp brown sugar
  • 1 dash white pepper
  • 1 1/2 tbsp butter Can replace with Vegan butter
  • 6 cups apples, sliced peeled Can use any type of apple
  • 1/2 cup white sugar Can use 1/4 cup of honey instead
  • 1/2 cup pecans Replace with walnuts if you prefer
  • 1/2 cup brown sugar
  • 2 tbsp melted butter Can replace with Vegan butter
  • 1 cup melted butter Replace or Add Raisens as well

Instructions
 

Baked Squash

  • Preheat oven to 400 degrees F OR cook in microwave at high
  • Cut squash in half lengthwise, clean out seeds and place in a 9 x 13 glass baking dish face down. Pour water around squash (1"). If using a the microwave, use plastic cover over the squash to retain heat. Note: When I clean out the squash, I keep the seeds, washing them with water, place on a cookie sheet, season them & bake them as I would pumpkin seeds (350 degrees until you hear them start popping!...a healthy snack while you are cooking)
  • Bake for 1-1.5 hrs in oven OR 20-30 minutes in Microwave ( depending on size of the squash). Bake until tender, fork should move into the meaty part of squash easily will indicate it is done.

Butternut Squash Soup

  • In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  • Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Sprinkle with seeds & parsley for garnish.

Butternut Squash Casserole

  • Prepare squash as indicated above. Mash with 1/4 cup butter, 1 tbsp brown sugar, salt and white pepper
  • Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples, cranberries and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples/cranberries in a 3-quart casserole. Spoon the mashed squash evenly over the apples/cranberries.
  • Stir together pecans, 1/2 cup brown sugar and melted butter. Sprinkle evenly over the squash.
  • Bake in a preheat oven until fully heated, about 15 minutes.

Notes

Cooks Notes:
So you want to make some short cuts?...its fine! Supermarkets have a growing selection of prepared pre-cut vegetables ready to go...this does save time when cooking squash and other meaty vegetables. :)
You can also use the microwave to save time, cooking the apples or other added fruit if you wish. :)
Squash soup nutrition per serving* : 397 calories; 33.4 20.2 7.7 83 1081
Squash Casserole nutrition per serving*: Per Serving: 332 calories; 16.4 48.9 2.8 29 193
Tried this recipe?Let us know how it was!