Are you looking for a delicious and nutritious way to incorporate more veggies into your meals? Look no further than the humble butternut squash! This versatile and flavorful ingredient can be boiled, roasted, mashed, or pureed to create a variety of dishes that are sure to please even the pickiest eaters. In this article, we’ll explore 18 creamy boiling butternut squash recipes that are perfect for any time of year.
From hearty soups and stews to comforting sides and decadent desserts, these recipes showcase the best of what butternut squash has to offer. Whether you’re a busy parent looking for quick and easy meal ideas or a foodie seeking inspiration for your next culinary adventure, we’ve got you covered. So grab a fork and get ready to dig in – our creamy boiling butternut squash recipes are sure to become new favorites!
Spiced Boiled Butternut Squash Soup
A warm and comforting soup perfect for a cozy evening, this Spiced Boiled Butternut Squash Soup combines the sweetness of butternut squash with the warmth of aromatic spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups water
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. Remove from oven and let cool slightly.
5. Scoop the flesh into a large pot and add water, brown sugar, cinnamon, nutmeg, ginger, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: Approximately 1 hour
Creamy Boiled Butternut Squash Risotto
This creamy risotto combines the natural sweetness of roasted butternut squash with Arborio rice, resulting in a comforting and flavorful dish perfect for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups chicken broth
– 1 cup Arborio rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet. Roast for 45 minutes or until tender.
2. In a large pot, bring chicken broth to a simmer.
3. In a separate pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add Arborio rice and cook for an additional 1-2 minutes, stirring constantly.
4. Add roasted butternut squash to the rice mixture, then gradually add chicken broth, stirring continuously. Cook for about 20-25 minutes or until rice is tender and creamy.
5. Stir in Parmesan cheese, salt, and pepper. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 1 hour
Garlic Herb Boiled Butternut Squash Mash
A deliciously flavorful side dish that’s perfect for the fall season, this garlic herb boiled butternut squash mash is a tasty twist on traditional mashed squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and sprinkle with garlic, thyme, salt, and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Remove from oven and let cool slightly.
6. Scoop out the flesh and mash in a bowl. Add heavy cream or half-and-half if desired.
7. Serve warm.
Cooking Time: 45-50 minutes
Boiled Butternut Squash and Coconut Curry
This creamy and comforting curry is a perfect way to warm up on a chilly day, and the boiled butternut squash adds a delightful sweetness. With its blend of Indian spices and coconut milk, this dish is sure to become a favorite.
Ingredients:
– 1 medium-sized butternut squash
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and boil it in salted water for 15-20 minutes, or until tender.
3. Heat oil in a pan over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
5. Drain the squash and add it to the pan with the spice mixture.
6. Pour in coconut milk and stir well.
7. Simmer the curry for 10-15 minutes or until heated through.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 35-40 minutes
Roasted Garlic and Boiled Butternut Squash Dip
Roasted Garlic and Boiled Butternut Squash Dip Recipe
Roasting garlic and boiling butternut squash brings out the natural sweetness and depth of flavor, making this dip a perfect companion for any gathering.
Ingredients:
– 3-4 cloves of garlic
– 1 large butternut squash (about 2 lbs)
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or chives) for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the top off the butternut squash and place it on a baking sheet lined with parchment paper.
3. Roast the garlic by slicing the top off each clove, drizzling with olive oil, and wrapping in foil. Bake for 45-50 minutes or until soft and mashed.
4. Boil the butternut squash in salted water for about 30-40 minutes or until tender.
5. In a blender or food processor, combine roasted garlic, boiled butternut squash, Greek yogurt, lemon juice, salt, and pepper. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve warm with crudités, pita chips, or crackers.
Cooking Time: Approximately 1 hour and 15 minutes
Boiled Butternut Squash and Sage Pasta
This autumnal pasta dish combines the comfort of creamy butternut squash with the earthy flavor of sage, perfect for a cozy evening meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with garlic and sage. Season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender.
5. Cook pasta according to package instructions. Drain and set aside.
6. Scoop out the cooked squash flesh and puree in a blender or food processor until smooth.
7. Combine cooked pasta, squash puree, and Parmesan cheese. Toss to combine.
8. If desired, stir in heavy cream or half-and-half for added richness.
9. Serve warm and enjoy!
Cooking Time: 1 hour 15 minutes
Spicy Boiled Butternut Squash Chili
A deliciously unique twist on traditional chili, this recipe combines the natural sweetness of butternut squash with a spicy kick. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes or until tender.
4. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (5 minutes).
5. Add black beans, diced tomatoes, cumin, smoked paprika, and cayenne pepper. Stir well.
6. Scoop out roasted squash flesh and add to the pot. Season with salt and pepper to taste.
7. Simmer for 15-20 minutes or until heated through.
Cooking Time: 1 hour 10 minutes
Boiled Butternut Squash and Lentil Stew
This hearty stew is a perfect blend of autumnal flavors, with the sweetness of butternut squash paired with the earthy taste of lentils. This comforting dish is easy to prepare and can be served as a main course or as a side.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 4 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Boil the lentils in water or broth for 20-25 minutes, or until tender.
4. In a large pot, sauté the chopped onion and minced garlic until softened.
5. Add the cooked lentils, roasted squash, cumin, salt, and pepper to the pot.
6. Simmer the stew for an additional 10-15 minutes or until heated through.
Cooking Time: About 45-50 minutes
Boiled Butternut Squash and Kale Salad
This hearty salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, creating a perfect blend of autumnal goodness.
Ingredients:
– 1 medium-sized butternut squash
– 2 cups curly kale leaves, stems removed and discarded
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, bring a large pot of salted water to a boil. Add the kale leaves and cook for 3-5 minutes, or until wilted.
5. Drain the kale and squeeze out excess water with a clean kitchen towel.
6. In a large bowl, combine the roasted squash, cooked kale, olive oil, apple cider vinegar, salt, and pepper. Toss to combine.
Cooking Time: 45-50 minutes (squat) + 3-5 minutes (kale)
Boiled Butternut Squash and Ginger Soup
This hearty soup is a perfect blend of sweet and spicy flavors, ideal for a cozy evening meal or as a comforting pick-me-up. With the natural sweetness of butternut squash and the warmth of ginger, this recipe is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 cups chicken broth
– 1 inch piece of fresh ginger, sliced
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine the butternut squash, chicken broth, and sliced ginger.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the squash is tender.
3. Use an immersion blender or a regular blender to puree the soup until smooth.
4. Stir in the butter until melted, then season with salt and pepper to taste.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Boiled Butternut Squash and Quinoa Bowl
This comforting bowl is a perfect blend of warm, comforting squash and nutty quinoa. A simple yet satisfying meal that’s ideal for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup quinoa, rinsed and drained
– 4 cups water or vegetable broth
– 2 tbsp olive oil
– Salt, to taste
– Optional: chopped fresh herbs (parsley, cilantro, or scallions)
Instructions:
1. In a large pot, bring the quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is tender.
2. Meanwhile, place the squash cubes in a separate pot of boiling salted water. Cook for 15-20 minutes, or until the squash is tender when pierced with a fork.
3. Drain the quinoa and squash. In a large bowl, combine the cooked quinoa and squash. Drizzle with olive oil and season with salt to taste.
4. Garnish with chopped fresh herbs, if desired.
Cooking Time: 30-40 minutes
Boiled Butternut Squash and Black Bean Tacos
This recipe combines the comfort of roasted butternut squash with the bold flavors of black beans, all wrapped up in a crispy taco shell.
Ingredients:
– 1 medium-sized butternut squash
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Taco shells (corn or flour)
– Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place it on a baking sheet.
3. Drizzle with olive oil, sprinkle with cumin, chili powder, salt, and pepper. Roast for 45-50 minutes or until tender.
4. In a separate pan, heat some oil over medium heat. Add the diced onion and cook until translucent.
5. Add the black beans, garlic, and any desired spices to the pan. Cook for an additional 2-3 minutes.
6. Warm taco shells according to package instructions.
7. Slice the roasted squash into wedges. Assemble tacos by placing a few slices of squash, some black bean mixture, and your choice of toppings onto a warmed shell.
Cooking Time: 45-50 minutes
Creamy Boiled Butternut Squash Mac and Cheese
Elevate your mac and cheese game with this comforting, creamy dish that incorporates the natural sweetness of butternut squash. This recipe is perfect for a cozy night in or as a side dish for any occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup heavy cream
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Boil the butternut squash in a large pot of salted water until tender, about 45 minutes.
3. Cook macaroni according to package instructions; drain and set aside.
4. In a large saucepan, melt butter over medium heat. Add heavy cream and stir until combined.
5. Stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
6. Add cooked macaroni to the cheese sauce and stir until well coated.
7. Peel the butternut squash and mash it into the macaroni mixture.
8. Transfer the mixture to a baking dish and top with additional grated cheddar cheese (optional).
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: About 1 hour 15 minutes
Boiled Butternut Squash and Pumpkin Pie Filling
This recipe combines the natural sweetness of butternut squash with the comforting flavors of pumpkin pie filling. Perfect for topping bread, using as a side dish, or adding to soups and stews.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup canned pumpkin puree
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt, to taste
– 2 tablespoons unsalted butter
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Place the squash in a large pot or steamer basket, add enough water to cover, and bring to a boil.
4. Reduce heat to medium-low and simmer for 15-20 minutes, or until the squash is tender when pierced with a fork.
5. Drain the squash and mash it in a bowl with a potato masher or fork.
6. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, and salt to the mashed squash. Mix well.
7. Stir in the unsalted butter until melted.
8. Use immediately or refrigerate for up to 3 days.
Cooking Time: 20-25 minutes
Boiled Butternut Squash and Turmeric Soup
This recipe is a perfect blend of comforting and nutritious, with the sweetness of butternut squash and the earthiness of turmeric. This soup is easy to make and can be enjoyed as a side dish or a light meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups water
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast for 45 minutes, or until the squash is tender.
5. Remove from oven and let cool slightly.
6. Scoop the flesh into a blender or food processor with the onion, garlic, turmeric, salt, and pepper.
7. Blend until smooth, adding water as needed to achieve desired consistency.
8. Simmer the soup for 10-15 minutes before serving. Garnish with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Boiled Butternut Squash and Spinach Lasagna
This comforting lasagna combines the natural sweetness of roasted butternut squash with the earthy flavor of spinach, wrapped in a rich tomato sauce. A perfect vegetarian option for any occasion.
Ingredients:
– 1 medium butternut squash
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 6 lasagna noodles
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the butternut squash for 45 minutes, or until tender. Let cool.
3. In a large skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
4. Combine cooked squash, spinach mixture, crushed tomatoes, basil, oregano, ricotta cheese, mozzarella cheese, and Parmesan cheese in a bowl.
5. Cook lasagna noodles according to package instructions. Assemble the lasagna by spreading the squash mixture on each noodle, then layering with remaining ingredients.
6. Cover and bake for 35 minutes. Uncover and bake for an additional 10-15 minutes, or until golden brown.
Cooking Time: Approximately 1 hour 15 minutes
Boiled Butternut Squash and Chickpea Curry
This hearty and flavorful curry is a perfect blend of comforting and nutritious. With the sweetness of butternut squash and the creaminess of coconut milk, this dish is sure to warm your belly and soul.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 cup coconut milk
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and boil for 30-40 minutes or until tender.
3. In a large pan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for an additional minute.
5. Stir in chickpeas, vegetable broth, and coconut milk. Bring to a simmer.
6. Add cooked butternut squash and stir to combine.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Boiled Butternut Squash and Cinnamon Smoothie
This boiled butternut squash and cinnamon smoothie is a perfect blend of sweet and savory flavors, ideal for a cozy morning pick-me-up or an afternoon treat.
Ingredients:
– 1 medium-sized butternut squash
– 2 cups water
– 1/4 cup unsweetened almond milk
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– Ice cubes (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and boil for 45-50 minutes or until tender.
4. Let the squash cool, then peel and chop it into chunks.
5. In a blender, combine the cooled squash, almond milk, honey, cinnamon, and ice cubes (if using).
6. Blend until smooth and creamy, adding more water if desired.
7. Pour into a glass and enjoy!
Cooking Time: 45-50 minutes for boiling the squash
Summary
Get ready to fall in love with the creamy, comforting flavors of butternut squash! In this collection of 18 recipes, you’ll find a variety of delicious and innovative ways to use this versatile ingredient. From soups and stews to risottos, curries, and more, these recipes showcase the rich, buttery flavor of boiled butternut squash in all its glory. Whether you’re looking for a hearty main dish or a tasty side, there’s something here for everyone. So go ahead, get creative, and indulge in the creamy goodness of butternut squash!
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