Butternut Squash 3 Ways
- Total Time: 30 minutes
- Diet: Vegetarian
Description
It’s incredible how many meals and unique pallets you can satisfy from one medium to large size butternut squash. Just one butternut squash made a great side dish for dinner, 3-4 baby puree meals and a sweet treat for my toddler (he has no idea that a vegetable he isn’t very fond of is a main ingredient)!
This versatile squash kept the entire family fed and happy. Oh how I love squash season. Recipe and process down below ?
Ingredients
Scale
Butternut Squash brownies ingredients:
- 1/2 cup butternut squash puree
- 2 eggs
- 1 tsp vanilla
- 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup walnuts
Instructions
Roasted Butternut Squash Recipe:
- peel and chop 1 large butternut squash
- place in a pan and drizzle with 1/4 cup of extra virgin olive oil
- add a pinch of salt and 1/4 tsp of cinnamon
- roast at 400 degrees for 25 minutes (toss half way)
Butternut Squash Puree Recipe
- place half of the roasted butternut squash in a food processor with 1/4 cup water or breastmilk / formula
- blend to smooth
- portion onto small freezer safe containers – store in refrigerator for up to 1 week or in freezer for up to 30 days
Butternut Squash brownies recipe
- preheat oven to 350 degrees
- prepare a 7×11 baking dish with nonstick spray or parchment paper
- combine all wet ingredients
- in a separate large bowl combine all dry ingredients
- fold wet ingredients into dry ingredients and mix till a gooey batter forms
- bake at 350 degrees for 20-25vminutes
- enjoy!
- Prep Time: 5
- Cook Time: 25
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 6-8
Keywords: butternut square recipes, healthy meals, vegetarian recipes
