Here are two fabulous butternut squash recipes that you must try with the squash in your kitchen.
Roasted Squash and Apple Soup
Heat oven to 400°F. Halve a 2 lb butternut squash and remove seeds. Peel and core 1 lb Granny Smith apples and cut into wedges. Put squash and apples cut side down on large baking sheet lined with nonstick foil. Roast, turning apples, until squash is tender and apples are golden brown, 25 min for apples and 45 min for squash.
Heat 1 Tbsp olive oil in pot over medium heat. Add 2 chopped onions and 4 tsp chopped garlic and cook 6 min. Add 2 cups reduced-sodium chicken broth. Bring to a simmer. Scoop half of squash into blender with half of apples and half of broth mixture. Puree until smooth. Repeat with remaining ingredients. Season soup to taste. Serve in bowls, topped with fresh apple slices and a drizzle of maple syrup.
Butternut Toasts With Ricotta And Sage
Heat oven to 400Â°F. Remove seeds from an unpeeled 1 lb butternut squash half. Roast cut side down on baking sheet lined with nonstick foil until tender, about 45 min. Scoop out flesh and mash with 2 Tbsp grated pecorino, 2 Tbsp chopped fresh sage, 1 Tbsp unsalted butter, and 1 Tbsp honey. Season with salt and pepper. Spread about 1 1/2 Tbsp squash butter on each of 12 toasted baguette slices. Dollop 1 tsp part-skim ricotta on each. Garnish toasts with a fresh sage leaf and drizzle with honey.
Both of these delicious recipes are found at Prevention; a great site for healthy eating recipes.