Crowd Pleasing Butternut Squash
Butternut squash might be one of my favorite holiday side dishes! It can be made so many different ways, and with its slightly nutty and sweet flavor, it’s almost like eating a dessert without the guilt. Here is a super simple recipe for butternut squash that will definitely please every butternut squash lover at your holiday table!
(SIBO Friendly, low fodmap, gluten free)
At many get-togethers, whether it be for the holidays, or a casual meet-up throughout the year, food is often the center and heart of the gathering. There is nothing better than making a plate and sitting down with your nearest and dearest friends and family to catch up on your lives and make new memories. Since food plays such a big social role, we find ourselves often indulging in the delicious dishes spread out in front of us.
I believe to maintain a healthy lifestyle long term, it is important to balance. I hate depriving myself of the foods I love because they may not fit with my nutrition goals, so keeping the 80/20 rule in my head helps a lot! I try to eat clean and healthy 80% of the time, and the other 20% I indulge in whatever I may be craving. This rule is great for social gatherings and holidays like Thanksgiving. Eat your favorite pie and stuffing, but fill your plate mostly with yummy, nutrient dense proteins and veggies like this delicious butternut squash recipe.
This recipe is soooo simple, but oh so delicious! It screams Thanksgiving and pairs perfectly with the turkey, stuffing, and other traditional holiday sides. Best of all, you do not have to feel guilty eating it, leaving you to splurge on your favorite dessert later in the day (like my family’s Pumpkin Dessert recipe-link). You can’t go wrong with this recipe!
There are tons of ways to use roasted butternut squash. Here are a few of my favorites:
Add it to autumn pasta like stuffed shells, orecchiette, or spaghetti.
Blend it into hummus. I absolutely LOVE THIS!
Stuff it into enchiladas or tacos.
Toss it into a salad - this is one of my favorite ways to eat it!
Make soup out of it or blend it into soup. Try my Pumpkin Soup here, it’s absolutely delish!
Add it to an easy pasta or grain bowl with quinoa, greens, your favorite protein, and scrumptious drizzles of tahini sauce.
Top it onto a burrito bowl with cilantro lime rice, guacamole, pico de gallo or tomatillo salsa, black beans, and chipotle sauce or favorite dressing.
Skip the salt and pepper, and purée it into pudding
Ok, let’s get to one of my ultimate favorite recipes!
INGREDIENTS
1 butternut squash (5lbs)
½ cup melted butter
3 tablespoons brown sugar optional
1/2 tsp cinnamon
salt & pepper to taste
½ cup light cream
Instructions:
Preheat over to 350 degrees
Prep the butternut squash but cutting it in half lengthwise and scooping out the seeds
Take a small amount of the melted butter and lightly brush it on the top of the squash (make sure to save most of the butter for mashing).
Sprinkle the squash with the spices and brown sugar if using. (feel free to cut back on the amount of sugar or spices depending on your preferences)
Place the squash on a baking sheet cut side up and bake 1 hour or until very tender. (You also can cook the squash faster by boiling/steaming it, but baking it adds more flavor from the slight caramelization from the oven).
Once tender, you should be able to easily scoop out the squash flesh and place in a large bowl.
Use a hand mashed or an electric mixer on a low setting to mix the squash until smooth. Pour in the light cream and remaining melted butter.
Season with salt & pepper.
Enjoy! Makes about 5 servings.
Are you looking for more soup recipes? I’ve got you covered! Try my favorites:
