Perfect for Fall: Easy and Delicious Butternut Squash Recipes
Each fall, a butternut squash craze sweeps the nation. People can't seem to get enough butternut squash soup, ravioli, and pizza, and that's not necessarily a bad thing. Butternut squash is loaded with vitamin A - just one cup cubed contains 298 percent of the recommended daily value. And it's also a good source of vitamin C and dietary fiber.
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Its beige skin is easily removed using a vegetable peeler, and for the ultimate convenience, it's also available precut into cubes. But if you're looking at a fresh, whole butternut squash, make sure it's free from blemishes and has at least one inch of stalk left at the top. It is best stored in a cool area away from moisture and light, but there is no need to refrigerate it since it will keep for several months.
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Roasted in the oven, the yellow-orange flesh of butternut squash takes on a mellow sweet flavor that intensifies if you let it caramelize in the pan, and a range of preparations, from soup to salad to stew, mean that no part of that squash goes to waste.
Butternut Squash Risotto (pictured above)
You can't go wrong with risotto, or roasted butternut squash for that matter, but to make this recipe extra special, I gave the squash a sugary treatment and fired all decadent-engines with the risotto…
Click here to see the Butternut Squash Risotto Recipe
Butternut Squash Ravioli
This is hands down my favorite way to use butternut squash…
Click here to see the Butternut Squash Ravioli Recipe
Roasted Squash Salad
This arugula salad with honey mustard vinaigrette is phenomenal…
Click here to see the Roasted Squash Salad Recipe
Butternut Squash Pizza
Butternut squash is on everything these days, so why not pizza?
INGREDIENTS
All-purpose flour, for dusting
One 9-ounce ball frozen pizza dough, thawed
1/4 pound fresh mozzarella, sliced thinly
1/2 ripe Bosc pear, cored and sliced thinly
1 cup finely diced roasted butternut squash
1/4 cup crumbled blue cheese
DIRECTIONS
Preheat the oven to 500 degrees.
Dust a work surface with flour and lightly flour the dough. Roll out to about a 8- to 9-inch circle and cover with the mozzarella. Arrange the pear slices in a circular pattern and scatter the squash on top. Line a baking sheet with parchment paper and transfer the pizza to the baking sheet.
Place in the oven until the cheese is melted and the squash is starting to brown around the edges, about 17-20 minutes. Remove from the oven and scatter the blue cheese on top. Let cool slightly before serving.
Recipe Details
Servings: 2
Special Designations: Vegetarian
Click here to see more delicious Butternut Squash recipes
-Will Budiaman, The Daily Meal
