Butternut squash is more popular in the US and Canada than in England, but it’s still a nice hearty vegetable to try. Italian Spaghetti Squash Soup (Crowded Kitchen) contains Swiss chard, carrots and celery in a herb tomato broth.
Choose palm-oil-free vegan butter if used. Keep these recipes away from pets due to toxic ingredients like onion, garlic, mushrooms, nuts, xylitol if used. Keep fresh dough away from pets (can expand in the stomach).
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.
Pearl Barley with Butternut Squash & Kale (The Veg Space) is a hearty dish ideal to use up curly kale, often the only vegetable available during England’s ‘hungry gap’. Easy and nutritious comfort food for cold nights.
Butternut Squash & Sage Macaroni is by Yorkshire chef Katy Beskow. This is ready in 30 minutes, and one of Katy’s most popular recipes from all her books and online recipes.
Chickpea & Butternut Squash Curry (The Veg Space) is packed with protein and calcium. A creamy fragrant dish, it’s mild or spicy, depending on what you add or omit.
Butternut Squash Curry (Crowded Kitchen) is a filling weeknight meal, ideal with rice. Ready on the table, in less than an hour.
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.