Autumn is pumpkin time! We show you the best butternut squash recipes and what you can do with the pumpkin everything.
I'm always happy when autumn comes. As much as I love summer - the autumn season then convinces me with pumpkin recipes :).
There are many edible pumpkins. But my favorite is the butternut squash. It's often still overshadowed by the Hokkaido, but there are plenty of reasons to prepare butternut squash recipes. Its nutty, buttery, bright orange flesh literally melts in your mouth.
But not only we adults appreciate it. Many butternut squash recipes are also suitable for young children and even babies.
By the way, because of its distinctive shape, this pumpkin is often called "pear pumpkin". From the beginning of September, the first fruits are ready for harvest. This pumpkin is my secret favorite, I like it so much that I grow it myself in the garden next to spaghetti squash.
Have you ever tried butternut squash recipes? If not: Then it's high time :) We have collected the best ones for you. We have extra butternut squash dishes for the healthy and varied cuisine for you.
Table of contents
How to prepare the vegetables for butternut squash recipes
As the word butternut reveals, the pumpkin is a tough nut. Its thick shell is difficult to crack.
That's what you need for the preparation of butternut skPumpkin recipes
- Sharp knife
- Spoon
- Board
- Pot/Pan
- Salt
The best way to start is to remove the top end. This should be 3 cm below the stem. For this purpose, it is best to use a sharp serrated knife.
Now simply cut once across. And exactly at the transition of the pumpkin neck and belly. Cut the bottom part lengthwise into two equal parts.
Now you can easily remove the seeds with a soup spoon. And now comes the part that many do wrong when peeling butternut.
Cut the lower part straight. This way you can put it down. And now the peel comes off easily with the knife. Always cut from top to bottom.
Now dice small or slice - depending on which of the butternut squash recipes you have chosen.
Here is a video that shows you how to peel the butternut squash
The best butternut squash recipes
Because we are so big pumpkin fans, we have created many own posts around the vegetable. Here's a small excerpt from them. You will quickly notice how versatile it is. From quick oven pumpkin with salt and herbs, aromatic puree, vegan pumpkin soup to cake, everything is possible.
You can prepare from butternut: soups, cakes, puree, compote, salad, risotto and much more.
Butternut fries from the oven
Simply really delicious tastes butternut squash in the form of fries. Thanks to a secret breading they become super crispy!
It goes well with a dip of sour cream, garlic and herbs. Or homemade ketchup.
Click here for the recipe for pumpkin fries from the oven
Butternut squash puree with celery
For 4 servings you need
- 400 gram butternut squash
- 3 sage leaves
- 1 clove garlic
- 1 medium celery bulb
- 200 ml milk
- Olive oil
- Salt, pepper and nutmeg
Here's how:
First, preheat the oven to 190°.
Remove the seeds from the halved pumpkin. Brush both halves with oil.
Season them with salt and pepper. Chop the garlic and put it in the butternut squash with the sage.
Place the pumpkin on the baking paper with the cut side down. Now it goes into the oven for 40 minutes - until it is completely soft.
In the meantime, peel the celeriac. Cut it into pieces and boil it in water for 30 minutes. If you cut it smaller, you don't need to boil it as long.
Now heat the milk with nutmeg in a saucepan. Add a bay leaf and let it boil for a short time. Then let it steep.
When the butternut squash is ready, remove the garlic and sage. Drain the celery. Mix butternut and celery together and puree with a hand blender.
Now add the milk mixture and you're done. If you like it more liquid or more solid, you can control that with the amount of milk.
You'll love these fluffy pumpkin rolls!
Cook butternut in the oven
Butternut, Hokkaido and Co are perfect for dishes from the oven.
A few spices, a little garlic and oil and put it in the oven.
How to make delicious pumpkin wedges from the oven
Butternut squash risotto
For 4 servings you need
- 300 gram butternut squash
- 30 gram butter
- 1/2 onion
- 1 cup risotto rice
- 2 liters chicken broth
Here's how:
Melt the butter in a pot. Now add the finely chopped onions.
Sweat them briefly and then add the finely chopped butternut squash to the pot. Sweat briefly.
Now add the rice. Stir well. And then pour in chicken broth.
Salt and pepper.
Now let the whole thing simmer nice and slow until the rice has absorbed the liquid. The rice should be quite creamy at the end.
At the very end, fold in the Parmesan cheese. Your quick butternut squash recipe is ready.
Pumpkin gnocchi with sage
Or how about gnocchi made from pumpkin? Mixed with parmesan and fresh sage - a dream in orange!
To the recipe: pumpkin gnocchi with sage
Butternut squash soup with sour cream
What you need for 4 servings
- 150 gram floury potatoes
- 400 gram butternut squash diced
- 1 onion
- 1 clove garlic
- 2 tablespoons butter
- 1 teaspoon curry powder
- 800 milliliters vegetable broth
- 100 gram sour cream
- Salt, pepper, nutmeg
Here's how:
Peel and dice the potatoes. Peel and finely chop the onion and garlic and sauté in butter. Now add the butternut squash meat and curry powder.
Pour the mixture with the broth and add the potatoes. Now let the soup simmer gently for 25 minutes.
At the end, finely puree and stir in the sour cream. Season the butternut squash soup with salt, pepper and nutmeg.
Pumpkin goulash with chickpeas
Cold again today? Then a goulash comes just right. But this time you can do without meat. Because goulash can also be prepared vegan, without losing flavor. Thanks to butternut :).
The best pumpkin recipe ever: Pumpkin goulash with chickpeas
Butternut from the oven
You need
- 1 butternut squash
- 1 teaspoon salt
- Chili powder
- 1 teaspoon pepper
- 1 clove garlic
- Olive oil
Here's how:
For butternut squash recipes from the oven, you need to cut the squash into strips or cubes. Depending on how thick you want your fries to be, that's how thick you cut the butternut squash.
Press the garlic clove, 2 tsp olive oil, chili powder, salt and pepper. Put this mixture in a bowl and mix the pumpkin pieces. Cover the butternut squash evenly with the mixture.
Now put the pieces in a baking dish. Bake them for 30 minutes at 200 degrees in the oven. Meal :)
Pumpkin sweet potato soup *vegan*
A great combination is pumpkin + sweet potato. So you can easily conjure up a vegan and soup that tastes mega delicious. PS: Instead of Hokkaido as in the picture, you can of course also use butternut!
Vegan pumpkin soup with sweet potato
Butternut squash soup without sour cream
You need
- 400 gram butternut
- 1/2 onion
- 2 garlic cloves
- Salt, pepper, nutmeg
- Vegetable broth
Here's how:
Butternut squash recipes that go fast? Then this soup is just right for you.
Sweat the finely chopped onion and garlic cloves in butter.
Now add the butternut squash. Sauté briefly and pour vegetable broth.
Depending on how liquid you like the soup, you can vary with the broth. I like it best nice and thick :)
Add salt, pepper and nutmeg. Done.
Fluffy pumpkin rolls
The perfect roll for a leisurely breakfast at the weekend.
You'll love these fluffy pumpkin rolls!
What you need to know about the butternut squash
In case you're wondering what the difference is between butternut and butternut - there isn't one. One is the English name, the other is the German translation. However, it lives up to its name in both English and German.
Butternut fans like me appreciate the bright orange pumpkin flesh that melts in your mouth. And especially the buttery and slightly nutty flavor.
If you don't feel like making an elaborate butternut squash recipe, you can nibble it raw as a snack or lightly salt it and roast it in a pan.
The main season for butternut squash is autumn. However, you can buy it in the supermarket almost all year round.
Originally, however, the pumpkin comes from South America. In the meantime, however, it grows pretty much all over the world. Unlike other varieties, the butternut has a great advantage: it has a small seed cavity and a particularly large amount of flesh.
If you want, you can eat the seeds. However, for this they must be roasted.
So easy you can prepare pumpkin curry with coconut milk!
How to recognize the butternut squash
At first glance, you can recognize the butternut by its shape. It looks like a large pear. It has a long neck and a thick bottom. That is why the butternut is also called pear squash.
Its pale yellow skin is also reminiscent of pears. Quite great is that this pumpkin has very few seeds. This makes cooking with the pumpkin very easy.
How healthy is the butternut squash?
The light yellow to light orange pumpkin flesh is full of beta-carotene, which gives it the beautiful color. Beta-carotene, by the way, is particularly good for skin, hair and the eyes.
With 100 grams of butternut squash, you can get 80 % of your daily requirement of beta carotene.
Pumpkin is great for the figure. Compared to its relative - the zucchini, it has many calories, but very little fat. You don't have to throw away the seeds. They are very healthy! They contain a lot of fiber, protein, minerals and unsaturated fatty acids.
Nutritional values of 100 grams of butternut squash
- Calories: 45
- Carbohydrates: 8.3 grams
- Fat: 0.1 gram
- Protein: 1.1 gram
- Dietary fiber 1.6 grams
Tips for shopping and storage
When shopping for butternut squash, there is one important rule to follow. If you are particularly interested in full flavor, you need to get a fully ripe pumpkin. Pay attention to the color and also the size of the butternut squash. When the butternut squash is fully ripe, it has a darker skin.
If you can not or do not want to process the pumpkin immediately, you must necessarily leave the stem on. Store the butternut squash in a cool and dry place. Cellar, pantry and vegetable compartment in the refrigerator are ideal.
Juicy pumpkin muffins without sugar
If you've already cut it, be sure to wrap it in cling film. Otherwise it will dry out. In the foil it lasts up to 4 days. The sooner you use it up, the better it is.
You can also freeze the butternut squash. Dice it and boil in salted water for 1 minute. Then drain and cool. Now seal well and off with the butternut in the freezer. But also when freezing: The faster you use it up, the better it is.
Our tip
Pumpkin is so versatile. You can do almost anything with it, from sweet to savory - main dish to dessert. I hope our butternut squash recipes help you decide.
Enjoy it!
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