Tag: butternut squash

Savory Roast Butternut Squash

Savory Roast Butternut Squash

Give this easy butternut squash side dish a try tonight!

Butternut Squash Hash Browns

Butternut Squash Hash Browns

Serve with a side of homemade yogurt, grass-fed sausage, and herbal tea or coffee for a healthy get-up-and-go breakfast!

Butternut Squash and Bison Sausage Hash

Butternut Squash and Bison Sausage Hash

Butternut Squash and Bison Sausage Hash

Servings: 4
Preparation Time: 30 minutes

Ingredients:

  • 1/2 pound bison breakfast sausage, crumbled
  • 1 tablespoon coconut oil
  • 1 medium butternut squash, cut into “fries”
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 2 cups spinach or other greens
  • 4 tablespoons fermented sauerkraut

Directions:

In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.

Add in butternut squash, salt, pepper, garlic powder, paprika, and chili powder. Cook for about 8–10 minutes or until squash is soft.

Add in spinach and cook for another 3–5 minutes or until spinach is soft.

Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Roasted Butternut and Fennel Soup

Roasted Butternut and Fennel Soup

Coconut milk adds creaminess to this warm, comforting soup with squash and spicy fennel.

Hot, Roasted Butternut

Hot, Roasted Butternut

These are so good—even my husband likes them—and he hates butternut squash!

Hot, Roasted Butternut

Servings: 4–6
Preparation Time: 10 minutes + baking

Ingredients:

  • 2 large butternut squash (or 3–4 small)
  • 1/4 cup coconut oil
  • 1 tablespoon honey
  • 2 teaspoons Himalayan Salt
  • 1/4–1/2 teaspoon cayenne, to taste
  • 1 teaspoon sage
  • 2 cloves garlic, peeled and crushed

Directions:

Preheat oven to 500 degrees F.

Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.

Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste, the larger amount for some heat!

Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.

Recipe and photo submitted by Kim, Whigham, GA.

Submit your recipe here!

Butternut Squash Soup with Coconut Cream Concentrate

Butternut Squash Soup with Coconut Cream Concentrate

Author’s Note – Top with a swirl of Coconut Cream Concentrate and serve.