5 Cooking Basics To Master Right Now | Butternut Squash

Butternut Squash 5 of the best and easy ways. Tired of it being hard to peel, oddly sticky, rock hard tough and dangerous to cut through. The good, the bad and the dangerous. This one simple technique can transform the way you cook with it forever. From sweet and savory tenderloin style medallions to a WFPB no-oil spread and whips, these recipes will elevate your squash cooking game to new heights.

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1. Roasted Butternut Squash Filets
Ingredients:
1 large butternut squash
2 tbsp vegan butter
2 tbsp brown sugar
Fresh rosemary sprigs
Salt to taste
Olive oil for searing

Instructions:
Preheat the Oven: Set your oven to 350°F (175°C).
Roast the Butternut Squash Whole: Place on a baking sheet. Roast for 45 minutes to an hour, or until you can easily insert a skewer or fork into the thickest part.
Cool and Peel: Once roasted, let the squash cool until you can handle it. Then, peel the skin off the squash.
Slice into Filets: Cut the neck (meaty part) of the squash into 1-inch thick rounds to create filet-like pieces.
Pan Sear the Filets: Heat a skillet over medium heat and add a bit of olive oil. Place the butternut filets in the pan, season with salt, and sear until golden on both sides.
Add Vegan Butter and Brown Sugar: Once seared, lower the heat and add vegan butter and brown sugar to the pan. Spoon the butter and sugar over the filets as they cook. Add rosemary sprigs to infuse the dish with a rich aroma.
Serve: Once caramelized and tender, serve the filets with the buttery glaze and rosemary on top.


2. Garlic Butternut Spread (No-Oil Butter)
Ingredients:
1 cup roasted butternut squash scraps (from step 3 of the filet recipe)
½ cup raw cashews
2 garlic cloves (as more if you like)
½ cup water (or olive oil if not avoiding oil)
Salt to taste

Instructions:
Soak Cashews: in hot water for 10-15 minutes, then drain.
Blend: In a blender or food processor, combine the roasted butternut squash scraps, soaked cashews, garlic, and a pinch of salt.
Add Water: Gradually add water while blending, starting with ¼ cup, until the mixture becomes smooth and creamy. Add more water as needed.
Adjust Seasoning: Taste and adjust the salt or garlic to your preference.
Chill: Once blended, transfer to an airtight container and chill. Use it as a spread on toast, sandwiches, or even as a dip.

3. Rustic Garlic Bread with Butternut Spread
Ingredients:
1 fresh baguette
Garlic butternut spread (recipe above)
1 tbsp chopped fresh parsley
Freshly cracked black pepper
Olive oil (optional)

Instructions:
Preheat Oven: Set your oven to 400°F (200°C).
Prepare Baguette: Slice the baguette lengthwise and generously spread the garlic butternut mixture on each half.
Garnish: Sprinkle fresh parsley and cracked black pepper over the spread.
Bake: Place the baguette halves on a baking sheet and bake for 10-15 minutes, until the edges are crispy and golden.
Serve: Slice into smaller pieces and serve as a side dish, snack, or appetizer.

4. Roasted Butternut Squash Seeds
Ingredients:
Seeds from 1-2 butternut squashes, cleaned and rinsed
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and pepper to taste

Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Clean the Seeds: Remove as much of the squash flesh from the seeds as possible. Rinse and pat the seeds dry.
Season the Seeds: In a bowl, toss the seeds with olive oil, smoked paprika, garlic powder, salt, and pepper until well-coated.
Roast: Spread the seasoned seeds in a single layer on a baking sheet. Roast for 12-15 minutes, stirring halfway through, until they are golden and crunchy.
Serve: Let the seeds cool slightly and serve as a snack or salad topping.

5. Maple Glazed Butternut Brulee'
Ingredients:
1 large butternut squash (neck portion)
2 tbsp vegan butter
2 tbsp brown sugar
2 tbsp maple syrup
1 tbsp vegan yogurt (optional, for garnish)
Fresh rosemary for garnish
Instructions:

Preheat the Pan: over medium heat and add a bit of oil.
Slice Squash: Slice the neck portion into 1-inch thick medallions.
Sear the Medallions: In a hot skillet and sear them for 2-3 minutes on each side, until they develop a golden crust.
Add Butter and Sugar: Lower the heat, add vegan butter, and sprinkle brown sugar on each medallion. Let the sugar melt and form a glaze on the squash.
Drizzle with Maple Syrup: Once glazed, drizzle maple syrup over each medallion for a rich and sweet finish.
Garnish: Garnish with a dollop of vegan yogurt and fresh rosemary, or serve them as is.