Tag Archives: butternut squash

Happy Thanksgiving!

Happy Thanksgiving!

Sam and I are running the So Others Might Eat Turkey Trot 5K this morning- I hope everyone has a great run or walk!  I can’t wait to find out what you all are having on your Thanksgiving tables!

As I’m getting older, I’ve been able to appreciate holidays more- concentrate on what matters: time with family and friends, delicious food, and a whole day focused on gratitude!  Have a great holiday!

If you’re in search of any last minute Thanksgiving ideas, here are some of our favorites we’ve posted in the past:

Appetizers:
Apples, Blue Cheese & Honey
Roasted Pumpkin Seeds

Entree/Sides:
Deep Fried Turkey
Pomegranate and Kale Orzo Salad
Cauliflower Soup with Croutons
Butternut Squash & Pomegranate Panzanella Salad
Leafy Brussels Sprouts with Nuts

Dessert:
Pumpkin Oatmeal Muffins with Cranberries
Cranberry Cake

Butternut Squash and Pomegranate Panzanella Salad

I think I went a little pomegranate crazy this last week.  I guess that it’s better (and healthier) than too many cookies at this time of the year, right?  The short days and long dark nights demand for some comfort food.  But I still would like to find meals that are healthy and full of flavor.  The kind of dishes that will keep us warm and toasty during the cooler weather.

I try to find salads that have lots of flavor (which this one definitely does) and use a variety of vegetables.  And I love roasted butternut squash, something I look forward to every fall- it smells and tastes so good.

This salad had softly roasted squash and the crunchy pomegranate seeds.  I love dishes that have a variety of textures and tastes.  The tangy-sweet pomegranate seeds in contrast with the earthiness of the arugula and sweet squash.

Since there are roasted veggies, the salad can get a little soggy.  So make this right before you’re about to eat, it’s not one that will survive more than one day.

Butternut Squash and Pomegranate Panzanella Salad
Adapted from: How Sweet It Is

1 butternut squash, peeled & cubed
1/4 cup & 3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1/4 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 crisp apples, core removed & cubed
1/2 loaf of bread (we used some that was a couple days old), cubed
4 cups of arugula (1 of the plastic boxes)
seeds from 1 pomegranate
1 tsp dijon mustard
1 tbsp honey
2 tbsp Pom (or 1/4 cup pomegranate juice)
3 tbsp apple cider vinegar

Preheat the oven to 350°F.  Spread butternut squash pieces over a baking sheet.  Drizzle of 2 tbsp olive oil and sprinkle: salt, pepper, chili powder, cinnamon, garlic powder and red pepper flakes.  With your hands, mix the oil, spices and squash.  Try to coat all of the squash pieces.  Bake in the oven for 20 minutes, try flipping the pieces during baking.

Then, take out the baking sheet, and add the apple pieces to the butternut squash mixture.  Return the pan to the oven for another 20 minutes.

On another baking sheet, spread the bread cubes.  Drizzle 1 tbsp of olive oil.  Bake the bread pieces for 20 minutes, at the same time as the apple-butternut squash mixture is in the oven.

In a large salad bowl mix together: arugula, roasted apples, roasted butternut squash, baked bread pieces and pomegranate.  Toss gently to mix well.

In a small bowl mix: dijon mustard, honey, pomegranate juice, apple cider vinegar and 1/4 cup of olive oil.  Whisk the ingredients together.  When serving the salad, drizzle over the salad.

Squash & Bean Burritos

So this is a different take on a burrito.  Since the weather started getting colder in Washington, I’ve been craving rich, fall dishes.  This was a great dish that was very filling, full of texture and a seasonal take on a Mexican staple.

Feel free to omit certain ingredients, or add others that you like in your burritos.  This is definitely one we can all make our own, without taking anything away from the dish.

Butternut squash is definitely one of my favorite fall ingredients.  It’s very versatile in any fall dishes- from soups to casseroles.  Personally, I think it has the best flavor once it has been roasted.

Squash & Bean Burritos
Adapted from: Oh She Glows

1 butternut squash, peeled & cubed (1 inch pieces)
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes (optional)
1/2 tsp chili powder
1 cup of rice (white or brown)
1 onion, chopped
5 garlic cloves, minced
1 jalapeño, chopped
1 red bell pepper, roughly chopped
15 oz black beans, drained & rinsed
4 tortillas or wraps
1 avocado, chopped (optional)
4 tbsp sour cream (optional)
1 cup of lettuce
1/4 cup of cilantro, chopped (optional)
1/4 cup of cheddar cheese, grated (optional)

Preheat the oven to 425ºF.  Spray a baking dish or cooking sheet with cooking spray.  Place all of the butternut squash pieces in the dish.  Drizzle with 2 tbsp of olive oil, salt, pepper, red pepper flakes and chili powder.  Toss and coat all of the ingredients on the butternut squash.  Roast it for 45 minutes, or until the squash is soft.

In a small pan, cook 1 cup of rice.  Once cooked, leave it to the side.

In a skillet heat 1 tbsp of olive oil, once warm add chopped onion.  Once the onion is translucent, add chopped garlic and jalapeño.  Then add the red pepper, black beans and cooked rice.  Sauté for about 5 minutes on low heat.

Divide the ingredients between the tortillas or wraps.  In ours, we added: roasted butternut squash, the rice-bean-onion mixture, avocado, sour cream, lettuce, cilantro and cheese.  But feel free to add extra toppings (these or others)- it all depends on your tastes.

Butternut Squash Thai Curry

This is a great fall flavor, and fantastic for colder evenings.  Although we had used butternut squash, others can be used.  The heat of the dish can also be varied, depending on how many jalapenos are added.  The coconut milk gives it a creamy warming texture.

Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog

2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste

Heat oil on a large skillet over medium heat.  Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent.  Add squash, and saute for another 5 minutes.  Add broth, bring to boil.  Cover and cook until squash is tender.  Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt.  Simmer uncovered until squash is tender and liquid has reduced (5  minutes).

Meanwhile, cook noodles in a large pot, until tender.  Drain noodles, rinse with cold water, and return to pot.  Then add squash mixture to noodles.  Toss to blend, divide into bowls and sprinkle with cilantro.

Squash Lentil Salad

This is a great salad for a quick and easy dinner.  Since it’s more savory when the squash is warm, and the greens don’t get soggy- this one is a make right before you eat.  It’s a good mix of a light salad, but filling with the squash and lentils.  Since there are plenty of squash to choose from, it should not be limited to butternut squash, feel free to try others. 

Squash-Lentil Salad
Adapted from: Smitten Kitchen Blog

3/4 cup lentils
2 medium size butternut squash; peeled, seeded, cubed (1 inch)
6 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp red pepper flakes
4 cups spinach (or arugula)
1/2 cup goat cheese
1/4 cup thinly sliced mint leaves
1 tbsp red wine vinegar
1/4 cup Parmesan cheese, thinly shredded

Preheat over to 400 degrees.  Toss the squash with 4 tbsp of oil, cumin, paprika, salt and red pepper flakes.  Arrange in a single layer on a baking sheet and roast for about 20 minutes; flip squash and roast for another 15 minutes.  When squash is tender, take it out of the oven and let it cool.

While the squash roasts, cook lentils in boiling salted water until tender (20-30 minutes).  After they are cooked, drain and rinse with cold water. 

Combine the lentils, squash, goat cheese and greens in a large bowl.  In a separate bowl mix mint, vinegar and 2 tbsp oil.  Add the dressing to the salad, season with extra salt if desired. Divide between 3-4 bowls, and lightly sprinkle each of them with Parmesan.