The Scoop on Butternut Squash
Sliced, diced, and roasted, butternut squash can be a hearty, comforting side dish. In its puréed form, it can serve as the lush base for a pie or a creamy seasonal bisque. It can also elevate a pasta recipe to new velvety heights. What’s more, this oblong fruit is a great source of vitamins A and C, beta-carotene, and fiber.
Ready to give butternut squash a place on your dinner table? Here are some healthy recipes from the kitchens of Chattanooga locals.
Photography by Rich Smith
Alleia’s Butternut Squash Risotto
By Nehemias Hernandez, Chef de Cuisine | Serves 1
Ingredients
- 2 cups risotto, pre-blanched
- 2 cups vegetable stock
- ½ cup butternut squash purée
- ½ cup butternut squash, diced
- 2 Tbsp. butter
- ½-1 cup Grana Padano, grated
- Salt and pepper, to taste
Directions
Cook risotto with the vegetable stock on medium heat for about 5 minutes. Add purée, diced squash, butter, and cheese. Mix well. Continue to stir until desired rich consistency. Add more vegetable stock if too thick, and continue to cook and stir. Season to taste with salt and pepper. Top with more cheese.
“I love the simplicity of this dish. The butternut squash is one of my favorite seasonal risottos because of the rich color and creaminess from the purée. It’s perfect paired with seared scallops.”
– Nehemias Hernandez
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Did you know?
Butternut squash is one of the longest keeping vegetables. When stored properly, it can last up to three months.
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Rachel Brimer’s Creamy Butternut Squash Soup
Serves 4-6
Ingredients
- Olive oil
- 2 lbs. butternut squash
- 1 cup carrots, peeled
- 1½ cups onion, chopped
- 2 cups vegetable broth
- ½ Tbsp. salt
- ½ tsp. pepper
- ½ tsp. thyme
- 2 cups whole milk
- ½ cup cottage cheese
- Roasted pumpkin seeds (optional)
Directions
Preheat oven to 375°. Cut butternut squash in half, remove seeds, rub with olive oil, and roast in the oven for an hour, or until the squash is soft and the edges are caramelized. Peel carrots, drizzle with olive oil, and roast until soft and caramelized. Chop yellow onion, and sauté in a pan until caramelized. Combine all vegetables into a pot with vegetable broth and spices. In a separate container, blend milk and cottage cheese until smooth. Add into soup and simmer for 10 minutes. Blend soup until smooth, and serve with roasted pumpkin seeds for some added crunch.
“Butternut squash is an essential part of my seasonal tastes! I love a warm soup on a chilly day, but find a lot of butternut squash soups super sweet. This one hits the savory spot and lets the squash flavor really be celebrated. It’s the perfect cold weather meal that will warm you up while checking a lot of nutritional boxes at the same time – enjoy!”
– Rachel Brimer
Alleia's Butternut Squash Risotto
Ingredients
- 2 cups risotto, pre-blanched
- 2 cups vegetable stock
- ½ cup butternut squash purée
- ½ cup butternut squash, diced
- 2 Tbsp. butter
- ½ - 1 cup Grana Padano, grated
- Salt and pepper, to taste
Instructions
- Cook risotto with the vegetable stock on medium heat for about 5 minutes.
- Add purée, diced squash, butter, and cheese. Mix well.
- Continue to stir until desired rich consistency. Add more vegetable stock if too thick, and continue to cook and stir.
- Season to taste with salt and pepper. Top with more cheese.
Notes
Creamy Butternut Squash Soup
Ingredients
- Olive oil
- 2 lbs. butternut squash
- 1 cup carrots, peeled
- 1 ½ cups onion, chopped
- 2 cups vegetable broth
- ½ Tbsp. salt
- ½ tsp. pepper
- ½ tsp. thyme
- 2 cups whole milk
- ½ cup cottage cheese
- Roasted pumpkin seeds (optional)
Instructions
- Preheat oven to 375°.
- Cut butternut squash in half, remove seeds, rub with olive oil, and roast in the oven for an hour, or until the squash is soft and the edges are caramelized.
- Peel carrots, drizzle with olive oil, and roast until soft and caramelized.
- Chop yellow onion, and sauté in a pan until caramelized.
- Combine all vegetables into a pot with vegetable broth and spices.
- In a separate container, blend milk and cottage cheese until smooth.
- Add into soup and simmer for 10 minutes.
- Blend soup until smooth, and serve with roasted pumpkin seeds for some added crunch.
