Butternut Squash: The Crown Jewel of Fall Veggies
Ah, fall….fast approaching! That glorious season where boots come out of hiding, pumpkin spice takes over the world, and the produce aisle transforms into a rustic rainbow. While pumpkins often hog the spotlight (looking at you, lattes and porch décor), it’s time to shine a big ol’ harvest light on their sweeter, sassier cousin: butternut squash.
The Queen of Creamy
If vegetables had a royal court, butternut squash would be the velvet-clad queen sitting on a golden throne. Smooth, rich, and naturally sweet, she doesn’t need a bunch of glitter to impress—just a good roast in the oven and maybe a sprinkle of cinnamon. Unlike pumpkin, which often needs a sugar boost to be palatable, butternut squash struts into the kitchen already delicious.
And bonus: she’s packed with vitamin A (hello, glowing skin), fiber (keeps things… moving), and potassium (bye-bye, muscle cramps). Basically, she’s health and comfort food wrapped into one.
Beyond the Soup Bowl
Yes, butternut squash soup is a fall classic, and I love it as much as the next cozy gal curled up in flannel. But let’s be honest—this veggie can do so much more than swim in broth. Dice it into cubes, roast it with rosemary, and suddenly you’ve got a side dish that tastes like Thanksgiving in a pan. Spiralize it into noodles, and you’ve got a pasta swap that even carb-lovers will respect. Mash it with a little garlic and butter, and it becomes the chic cousin of mashed potatoes.
And if you’re really feeling cheeky? Toss roasted butternut cubes on a pizza with caramelized onions, goat cheese, and a drizzle of balsamic glaze. Instant fall mic drop.
Pairing Power Moves
Butternut squash plays well with others, too. Pair it with sage for earthy vibes, or with chili flakes if you’re craving a little heat. It snuggles up beautifully with other fall favorites—think brussels sprouts, cranberries, and yes, even bacon (because bacon never met a vegetable it didn’t like).
And don’t forget sweet applications: tuck it into muffins, swirl it into cheesecake, or bake it into bread. You’ll have folks raising their eyebrows in disbelief when you admit, “Yep, that’s squash in there.”
Kitchen Confidence Tip
Here’s the real talk: cutting butternut squash can feel like wrestling a stubborn barn door. The trick? Microwave the whole squash for 2–3 minutes before peeling and chopping. It softens just enough to make slicing safer (and saves your knives from an early grave). Or, if you’re in no mood to play lumberjack, many stores now carry it pre-cubed. Yes, it costs more, but so does a trip to the ER.
A Seasonal Star Worth Savoring
So this fall, let’s give butternut squash her rightful crown. She’s hearty but refined, humble yet glamorous, and versatile enough to carry you from brunch to dessert without missing a beat. Whether you’re stirring her into risotto, roasting her with herbs, or blending her into a creamy dip, she’ll make your taste buds do a little happy harvest dance.
Move over, pumpkin spice—it’s butternut squash season, and she’s ready to rule.
Roasted Maple Glazed Butternut Squash
bambiporter.com
Ingredients (serves 4):
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon cinnamon (or pumpkin pie spice if you’re feeling wild)
- ½ teaspoon smoked paprika (optional, for a sweet + smoky twist)
- Salt & pepper, to taste
- Fresh parsley or rosemary for garnish (optional but pretty)
Directions:
- Preheat your oven to 400°F (200°C).
- In a big bowl, toss squash cubes with olive oil, maple syrup, cinnamon, paprika, salt, and pepper until evenly coated.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until the edges are caramelized and the squash is fork-tender.
- Garnish with fresh parsley or rosemary before serving.
✨ Cowgirl Tip: Double the batch—you’ll want leftovers! These little golden nuggets are amazing tossed into salads, grain bowls, or even blended into soup the next day.
