When it comes to seasonal fall and winter squash, there is always one that seems to take center stage on restaurant menus, glossy food magazines and in premade food products. That would be the ever-popular butternut squash. Yes, as much as I love this creamy, sweet and mild squash, I feel that it has been over used in ravioli and in pureed soups. I think it's time to stir things up! By no means am I suggesting you set aside your beloved butternut, in fact, I think you should fall in love with it all over again and try it in something new. Think of it as butternut therapy for your butternut addiction. To get you started, here are a couple recipes that might make you look differently at your favorite gourd. Before I forget, you can substitute kabocha squash, acorn squash or sugar pumpkin and really try something different.
This recipe for marinated butternut squash is a tangy twist on sauteed butternut squash that is usually tossed with olive oil and fresh herbs.
Butternut and parsnip quesadillas! And, for the salsa lover who wants to eat seasonally, you can get inspired with this beet salsa that not only tastes sweet, fresh and tangy- it looks like a bowl of ruby jewels just waiting to be sprinkled on a salad or scooped up with chips.
Another dynamic duo- risotto and butternut together! This creamy risotto with sweet butternut squash could be eaten as a side dish or eaten as a main course. This dish is like putting a warm sweater around your stomach.
Need more delicious inspiration? Here are three more delicious ideas:
Above photo by lumierefl