In today’s hilarious culinary adventure, we are diving into the world of butternut squash! Brace yourself for some mouthwatering recipes that will tickle your taste buds and leave you in stitches. Without further ado, let’s get cooking!
Squash With Apple Cider and Herb Glaze - Stove Top Recipe
Prepare to have your mind blown with this delightful combination of flavors! Start by gathering the following ingredients:
- 1 butternut squash
- 1 cup apple cider
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
To begin, peel and dice the butternut squash into bite-sized pieces. In a large skillet, heat some olive oil over medium heat. Add the squash and sauté until tender.
Now comes the fun part! Pour in the apple cider, maple syrup, and chopped thyme. Season with salt and pepper to taste. Stir everything together and let it simmer for a few minutes until the flavors meld together.
Once the squash is coated in the glaze and has absorbed all the tasty goodness, it’s ready to be devoured! Serve it as a side dish or even as the star of the show.
Pro tip: This dish pairs perfectly with roasted chicken or pork. Yum!
Oven Roasted Butternut Squash
Behold, the epitome of deliciousness! Crispy and caramelized on the outside, tender and melt-in-your-mouth on the inside. Here’s what you’ll need for this heavenly roasted butternut squash:
- 1 large butternut squash
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat your oven to 425°F (220°C). While your oven is heating up, peel the butternut squash and remove the seeds. Cut it into cubes or slices, whichever tickles your fancy.
Place the butternut squash on a baking sheet and drizzle it with olive oil. Sprinkle with salt and pepper to taste. Toss it all together to make sure every piece is coated.
Pop the baking sheet into the oven and let the squash roast for about 30 minutes or until it’s tender and golden brown. The aroma filling your kitchen will make your mouth water uncontrollably!
When the squash is perfectly roasted, remove it from the oven and let it cool slightly. Then it’s time to dig in and enjoy the sweet and savory flavors of this incredible dish.
Sausage Stuffed Butternut Squash Paleo, Whole30
Prepare to be blown away by this mouthwatering and wholesome dish! The combination of sausage and butternut squash is a match made in culinary heaven. Here’s what you’ll need:
- 1 large butternut squash
- 1 pound ground sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- Salt and pepper to taste
Start by preheating your oven to 375°F (190°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle some olive oil over the flesh and sprinkle with salt and pepper.
Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 45 minutes or until tender.
In the meantime, heat a large skillet over medium heat. Add the ground sausage, chopped onion, minced garlic, dried sage, salt, and pepper. Cook until the sausage is no longer pink and the onion is translucent.
When the butternut squash halves are done roasting, carefully scoop out some of the flesh to create a cavity. Fill each squash half with the sausage mixture until it’s brimming with deliciousness.
Put the squash back in the oven for another 10 minutes to allow the flavors to meld together. Once it’s done, serve this delightful dish with a sprinkle of chopped fresh parsley on top.
Stove Top Butternut Squash Mac and Cheese
Who doesn’t love a comforting bowl of mac and cheese? This twist on a classic favorite incorporates the goodness of butternut squash into a creamy and cheesy delight. Here’s what you’ll need:
- 1 butternut squash, peeled, seeded, and cubed
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Start by cooking the cubed butternut squash in a large pot of boiling water until tender. Drain and set it aside.
In the same pot, cook the elbow macaroni according to the package instructions. Drain and set it aside as well.
In a separate saucepan, melt the butter over medium heat. Add the cooked butternut squash, milk, Dijon mustard, garlic powder, salt, and pepper. Cook everything together, stirring occasionally, until the mixture is heated through.
Using an immersion blender or a food processor, blend the butternut squash mixture until smooth and creamy. Return the mixture to the saucepan and stir in the shredded cheddar cheese and grated Parmesan cheese until everything is melted and combined.
Add the cooked macaroni to the sauce and toss it all together until every noodle is coated in the glorious cheese sauce. Serve this ooey-gooey goodness in a bowl and get ready to experience pure bliss with every bite.
Well, my funny foodies, we’ve reached the end of our butternut squash frenzy. I hope these recipes have brought a smile to your face and made your taste buds dance with delight. Remember, cooking is not only about nourishing our bodies but also about having fun in the kitchen. So go forth and embrace the magic of butternut squash!
