Environment For over 20 years, we’ve made clean, organic, and Non-GMO foods that are good for your body and the earth. We have plenty of ideas for stuffed butternut butternut squash pasta sauce and roasted butternut squash as well as squash curry recipes and more midweek meals. Want expert advice for growing your own crop?
Learn how to grow your own squash from our friends at Gardeners’ World. When is butternut squash in season? Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas. Do you need to peel butternut squash?
Y’ shaped potato peeler and peel the squash while it is still whole. How do you prepare butternut squash? Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. You can now cut the squash into the size chunks you need. How do you cook butternut squash? Squash can be cooked in loads of different ways. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece.
Check out one of our brilliant ideas below. It’s the pasta bakes of all pasta bakes. Vegan butternut squash pie This warming spiced pie, made with a vegan pie crust, makes for a brilliant centrepiece that serves up to six. Check the ingredients of the Thai red curry paste, as some brands contain dried shrimp. We have lots more comforting soup ideas to try, too. This butternut squash risotto with sage will hit the spot when you need Italian comfort food.
Butternut squash tagineA great big, colourful bowl of butternut squash tagine makes a great vegan dinner midweek. Ours has sweet potato too, and is flavoured with rose harissa and preserved lemons. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it’s made with a rice milk base. This veggie main becomes a real centrepiece when carved into slices at the table.
Make this flavoursome lasagne for an easy midweek meal. Spiced squash, spinach and lentil soupA wholesome, nutritious soup packed with squash, puy lentils, bulgar wheat and plenty of cumin for kick. This recipe makes full use of the chicken roasting juices, which are soaked up by the fregola. If you can’t find fregola, substitute with giant couscous or a hearty grain such as pearled spelt or barley. This hasselback recipe for butternut squash is a simple but great way to spice up your veggies, plus it’s low in calories, too. This veggie side dish is an easy alternative to potato gratin to serve with a hearty roast. It’s vegetarian and ready in just 30 minutes – perfect for a midweek meal.
Serve as a snack or a main with a green salad. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving. It’s packed full of delicious flavours but is under 300 calories and takes just 45 minutes. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. 10 minutes to soften and char, stirring regularly.