Butternut squash is probably one of my favorite squashes of the season. Butternut squash is a nutrient-dense vegetable rich in vitamins A and C, fiber, and antioxidants like beta-carotene, which support vision, immune health, and heart function. Low in calories and high in potassium and magnesium, it promotes heart health and helps regulate blood pressure. Its versatility makes it a culinary favorite—whether roasted, mashed, blended into soups, or added to salads and casseroles, it pairs well with sweet and savory ingredients. This makes butternut squash both a healthy and diverse addition to any meal. And I’m so excited to share three of my favorite recipe, but if it’s not your favorite, you can always use acorn squash, or pumpkin to substitute in these recipes. ENJOY AND ALWAY REMEMBER, to Set the Table with Love 💕

Maple Roasted Butternut Squash Stuffed with Wild Rice Pilaf, Cranberries & Almonds

Ingredients:

• For the roasted butternut squash:

• 2 medium butternut squash (halved lengthwise, seeds removed)

• 3 tbsp olive oil

• 2 tbsp pure maple syrup

• Salt and pepper to taste

• 1/2 tsp ground cinnamon (optional)

• For the wild rice pilaf:

• 1 cup wild rice

• 2 1/4 cups vegetable or chicken broth

• 1/2 cup dried cranberries

• 1/3 cup sliced almonds, toasted

• 1 small onion, finely chopped

• 2 tbsp olive oil or butter

• 2 garlic cloves, minced

• Salt and pepper to taste

• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Butternut Squash:

• Preheat your oven to 400°F (200°C).

• Place the halved butternut squash on a baking sheet, flesh side up. Drizzle each half with olive oil and maple syrup. Season with salt, pepper, and cinnamon (if using).

• Roast the squash for 40-50 minutes, or until the flesh is tender and caramelized around the edges. The squash should be soft enough to scoop out a bit of flesh but still hold its shape.

2. Cook the Wild Rice:

• While the squash is roasting, cook the wild rice. In a medium saucepan, bring the broth to a boil.

• Add the wild rice, reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.

• Fluff the rice with a fork and set aside.

3. Prepare the Pilaf:

• In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.

• Add the minced garlic and cook for another minute until fragrant.

• Stir in the cooked wild rice, cranberries, and toasted almonds. Season with salt and pepper to taste. Cook for another 2-3 minutes, stirring gently.

4. Scoop and Stuff the Squash:

• Once the roasted butternut squash halves are cool enough to handle, use a spoon to scoop out some of the flesh, leaving a 1/2-inch border along the edges. (You can chop the scooped squash and mix it into the rice pilaf for added texture.)

• Fill each squash half with the wild rice pilaf mixture, pressing it down gently to pack it in.

5. Final Roast (Optional):

• If desired, return the stuffed squash to the oven for an additional 10-15 minutes to allow the flavors to meld and the tops to become slightly crisp.

6. Garnish and Serve:

• Remove the stuffed squash from the oven and garnish with fresh parsley. Serve warm as a beautiful main or side dish.

This dish is perfect for festive gatherings or a cozy, nutrient-rich dinner!

Butternut Squash Coconut Curry with Mixed Vegetables

Ingredients:

• 2 tbsp coconut oil or olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp curry powder (or use a combination of 1 tbsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cayenne for heat)

• 1 tsp ground cinnamon

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

• 1 red bell pepper, chopped

• 1 cup carrots, sliced

• 1 cup green beans, trimmed and cut into bite-size pieces

• 1 can (14 oz) coconut milk (full-fat for a richer curry)

• 1 cup vegetable broth or water (add more if needed for desired consistency)

• 1 tbsp soy sauce or tamari (for a gluten-free option)

• 1 tbsp maple syrup (optional for sweetness)

• Salt and pepper to taste

• 1 tbsp lime juice

• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté the Aromatics:

• In a large pot or deep skillet, heat the coconut oil over medium heat.

• Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.

• Stir in the minced garlic and ginger, cooking for another minute until fragrant.

2. Add Spices and Squash:

• Stir in the curry powder, cinnamon, and any additional spices you are using. Cook for 1-2 minutes, allowing the spices to toast slightly and become fragrant.

• Add the cubed butternut squash and stir to coat it in the spice mixture.

3. Add Vegetables and Liquids:

• Stir in the chopped bell pepper, carrots, and green beans. Pour in the coconut milk and vegetable broth.

• Add the soy sauce (or tamari) and maple syrup if using. Stir everything together, ensuring the veggies are covered in liquid.

• Bring the mixture to a simmer, then cover and cook for 20-25 minutes, or until the butternut squash is tender and the flavors meld together.

4. Add Lime:

• Stir in the lime juice and season the curry with salt and pepper to taste.

5. Serve:

• Serve the butternut squash coconut curry over rice, quinoa, or with naan bread.

• Garnish with freshly chopped cilantro for a pop of color and flavor.

Roasted Butternut Squash with Mixed Vegetables, Olive Oil & Balsamic Vinegar

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 1-inch cubes)

• 1 red bell pepper, chopped

• 1 zucchini, sliced into half moons

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 2 garlic cloves, minced

• 1 tsp dried thyme (or fresh thyme sprigs)

• Salt and pepper to taste

• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare Vegetables:

• In a large mixing bowl, toss the butternut squash cubes, chopped red bell pepper, zucchini slices, red onion wedges, and cherry tomatoes together.

3. Season the Vegetables:

• Drizzle the olive oil and balsamic vinegar over the vegetables. Add the minced garlic, thyme, salt, and pepper. Toss everything together to ensure the veggies are evenly coated.

4. Roast the Vegetables:

• Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or foil for easy cleanup.

• Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the butternut squash is tender and slightly caramelized, and the other vegetables are golden and roasted.

5. Serve:

• Remove the veggies from the oven and transfer them to a serving dish.

• Garnish with fresh parsley if desired, and serve warm.