BUTTERNUT SQUASH RECIPES YOU’VE NEVER TRIED BEFORE

It’s squash season. If it wasn’t for fear or turning orange, I would serve squash in some shape or form at every meal. Luckily, the squash addiction is under control, and we are going only through a couple of them a week. 

My clients love this time of year because the different types of squash allow them to have very satisfying meals. Squash has fiber, digests slowly and provides amazing satiety for the few calories it has. It can be a part of a fat loss plan and many people swear by it and put it in shakes, smoothies, protein powder desserts. It’s full of antioxidants and minerals and I often recommend it as a part of a healthy diet! If you’ve been shying away, we hope by the end of this article you will feel inspired!

Below are the last few recipes Roland and I have enjoyed tremendously, and I hope they are a great addition to your squash repertoire! All recipes include baked butternut squash which we prepare like this: preheat oven to 380 -400F. Cut butternut squash, clean the seeds, cut in large chunks and place them in a pan. Put  1/2 cup of water in the pan and cook for 60-75 minutes or until you pierce with a knife and the squash is soft. You can store the pieces in airtight containers in the fridge, until it’s time to use them, for about 3-4 days. Just before use peel the skin and enjoy. This is much easier than having to peel raw squash.

BUTTERNUT SQUASH, FETA AND ARUGULA SALAD

butter nut squash feta cheese and arugula salad by  the Fit Ink

Serves 2:

2 cups  cooked butternut squash

3 oz feta cheese

1 -2 cups arugula leaves

almonds or walnuts for decoration

sea salt and pepper to taste

olive oil

5-6 sage leaves

Start by cutting squash and feta cheese in somewhat equal shapes. Go crazy and make them star shapes if you like. I went with the thin matchbox shape, because, well, I was too hungry to cut out anything else. Construct your salad by building small towers out of a slice of squash, followed by some arugula leaves, followed by a piece of feta cheese. When you are happy with the height of your structure, start a second or third pile, or as many as you like, securing the pieces with a toothpick. To finish, season with salt and freshly ground pepper, drizzle olive oil, sprinkle some nuts. For a super cool touch, you can cook a couple of sage leaves and add those as well. You do this by heating up olive oil over medium heat, then cooking the leaves gently on both sides till they are crisp. Then drain on kitchen paper and use to decorate. Note: fried sage leaves are one of my favorite additions to any savory dish made with squash!

BUTTERNUT SQUASH AVOCADO AND BACON SALAD

butter nut squash avocado and bacon salad by the Fit Ink

Serves 2:

2 cups cooked butternut squash

2 cups baby greens or  baby spinach

4 slices cooked bacon

1 avocado

4 tbsp Parmesan cheese

To dress:

2 tbsp mustard

2 tbsp olive oil

1 tsp black pepper

salt to taste

Place the baby greens in a large mixing bowl, add the squash cut in cubes, then bacon, crumbled, and avocado, sliced any way you like. Mix and sprinkle Parmesan on top. Make the dressing by mixing the mustard, olive oil and spices, shake or stir and drizzle on top or serve on the side. This is an excellent Sunday salad, as you can use leftover bacon from breakfast. Another cool way to boost protein content would be to add turkey, chicken or hard boiled eggs!

SQUASH AND CHIA SEEDS SCRAMBLED EGGS

butter nut squash scramble by  the Fit Ink

Serves 2:

2 cups grated cooked squash

4 eggs

2 tbsp chia seeds

2 tbsp butter or ghee

Make the scramble by first grating the squash, then mixing it with the eggs and chia seeds. Whisk gently and let it rest for a few minutes. Melt the butter in a pan over medium heat and scramble the eggs as you would normally. Once you get a nice golden color, they are ready and you can serve. I like to sprinkle some more chia seeds on top, but not too many! Yum!

BUTTERNUT SQUASH WITH COCONUT MILK AND GINGER

butternut squash soup with coconut milk by the Fit Ink

Serves 2 generously:

2 tbsp butter or ghee

1 inch ginger, peeled, sliced

4 cloves garlic, peeled, sliced

4 cups cooked squash

1/2 cup coconut milk

1 1/2 cups broth or water

salt and pepper to taste

In a pan over medium heat, cook the ginger and garlic until golden. In a blender, place the squash, the cooked garlic and ginger together with the oil, and the rest of the ingredients. Puree till smooth and serve immediately. You can sprinkle pumpkin seeds on top or decorate with some fried sage leaves! Perfect for a cold day and ready in minutes!

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Oh, and if you missed clicking on the ”orange” comment above, see if turning orange from eating too much squash is bad for you!

Have a great weekend!