Pumpkin spice has a rival, and her name is butternut squash. Much like pumpkin, this autumn squash is creamy, sweet, healthy, and absolutely delicious. In addition to the endless health benefits, butternut squash is super versatile, meaning you can use in anything from tacos to pie, so long as you know how to prep and cook a butternut squash. Good news: it's easy! And we're about to show exactly how to do it, plus share some of our favorite easy vegan butternut squash recipes.
This sweet and smooth gourd is loaded with antioxidants like beta carotene and vitamins E and C, potassium and other vitamins and minerals. Butternut squash also has a very low fat content and a high fiber content making them a perfect weight loss food.
The perfect storm of nutrients! The addition of butternut squash to your diet can lead to a healthy heart and weight, a decreased chance of Alzheimers, improved athletic performance, decreased chances of some cancers, and glowing skin. So eat up!
1. Soften: While butternut squash is delicious, it’s also a bit dangerous to cut open. So be careful!
Now...the moment we've all been waiting for: 5 Butternut squash recipe suggestions to blow you away like a leaf off a maple tree (just some New England humor!).
After prepping your butternut squash, chop it up into bite sized cubes. Toss it in the following spices: Chili powder, garlic powder, lime juice, and tamari.
If you wish to sweeten up your squash, about half way through add a little maple syrup and toss again.
Bake on a parchment lined pan, in a 400 degree preheated oven for one hour.
Once squash is soft, and begins to brown, it's good to go!
Chill your squash for a salad, or use right away in a corn tortilla with corn, black beans, and avocado.
Image and recipe via: Spartanlifeblog.com
Butternut squash is naturally sweet, and pairs well with cinnamon and maple flavors. Blend this pudding up and eat as is, or stuff into a whole-grain pie crust.
Creamy butternut squash is perfect for making dairy-free dishes creamy. Case in point: this vegan butternut squash and sage pasta recipe.
Prep your butternut squash and roast in a pan, cut side down with about ¼ inch of water, on 400 degrees for one hour (line your pan with parchment paper for a quicker cleanup).
Remove boats from the oven, and stuff with heated vegan MamaSezz Millie’s Chili. Top with diced avocado and enjoy.
Is there anything more comforting than a creamy soup on a chilly fall evening? Didn't think so! This flavorful butternut squash is creamy, dreamy, and 100% vegan.
Recipe and photo via: Dreenaburton.com
Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.