Butternut squash is more popular in the US and Canada than in England, but it’s still a nice hearty vegetable to try. This squash toastie is from Katy Beskow’s book Easy Speedy Vegan.
Use vegan butters with no palm oil. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes away from pets, due to toxic ingredients.
The main issue is how to prepare it, so learn how to cut up a butternut squash before you try any of these recipes. A simple roasted butternut squash recipe is a good way to use up leftovers, if you are not up to making more complicated recipes. This one (Minimalist Baker) says to use avocado oil, but you can use locally grown rapeseed oil, which also has a high smoke point.
Orzo Risotto with Butternut Squash (The First Mess) is served with miso-glazed Brussels sprouts.
This Butternut Minestrone (The First Mess) is served with sage, chickpeas and Swiss chard.
Squash, Pear & Chilli Oil Pizza (Short Girl, Tall Order) may sound an odd bunch of ingredients, but taste this to believe it. The pizza has a vegan garlic cashew sauce, topped with sweet pears, butternut squash, rocket and a drizzle of spicy oil. Keep fresh dough away from pets.
