Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Butternut squash isn't just something you can have for dinner. In fact, this healthy fall produce can be used in numerous ways, such as in quick breads and hummus! Enjoy your favorite squash in a new way with these recipes!
These recipes will have you falling in love with squash in an entirely new way. Plus, with the bread recipe, you'll find an easy way to sneak veggies into your kids' favorite snacks! Healthy eating was never so delicious.
Butternut squash hummus
Serves about 4-5
2-1/2 cups roasted butternut squash
1/4 cup olive oil
15 ounce can chickpeas, rinsed
2 tablespoons tahini
2-1/2 tablespoons lime juice
1 tablespoon agave or honey
2 roasted garlic cloves, chopped
Salt and pepper to taste
Place all of the ingredients (except for the chips) into a blender and pulse until smooth. Pour into a small bowl and drizzle olive oil on top. Garnish with some fresh pumpkin seeds and enjoy!
Butternut squash pumpkin quick bread
Serves about 8
1/2 cup pumpkin puree
1/2 cup butternut squash puree
2 eggs, room temperature
1/4 cup oil
1/4 cup unsweetened applesauce
1/4 cup water
1 cup brown sugar
1/2 cup white sugar
1 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice
Dash of salt
Preheat oven to 350 degrees F. Grease a standard-size loaf pan with nonstick cooking spray.
In a large bowl, mix the pumpkin, butternut squash, oil, applesauce, eggs, water, sugars and pumpkin pie spice together. Beat until creamy. Gradually add in the flour and baking soda, stir to combine.
Pour batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean.
Brown butter squash with rice
Serves about 4
1 cup short grain brown rice
1 cup water
1 cup chicken broth
2 tablespoons butter
1 cup roasted butternut squash, chopped
1/2 cup roasted parsnips, chopped
Salt and pepper to taste
Add the rice, water and chicken broth to a medium-size saucepan over medium-high heat. Bring mixture to a boil and then reduce to simmer. Cover with a tight lid and cook for 20-25 minutes, or until rice is soft.
In another skillet, add butter. Brown on medium-low until you get a rich nutty aroma.
Mix the rice, squash, parsnips, salt, pepper and brown butter together.