The sweet, nutty flavor of butternut squash is a perfect addition to many recipes. When boiled, this versatile vegetable becomes incredibly creamy and tender, making it a great base for soups, sauces, and more. In this article, we’ll explore 20 delicious ways to use boiled butternut squash as the star of your meal or snack. From savory soups and curries to sweet desserts and dips, there’s something on this list for everyone.
Whether you’re looking for a comforting bowl of soup or a flavorful addition to your favorite pasta dish, these creamy boiling butternut squash recipes are sure to satisfy your taste buds. So, let’s dive in and explore the many possibilities of this wonderful vegetable!
Creamy Boiled Butternut Squash Soup
Warm up with this comforting and creamy soup made with roasted butternut squash, onions, garlic, and a touch of cream.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh herbs, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender.
5. Scoop the cooked squash flesh into a blender or food processor.
6. Add chopped onion, minced garlic, broth, and heavy cream to the blender.
7. Blend until smooth, then season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Garlic Herb Boiled Butternut Squash Mash
A flavorful twist on traditional mashed squash, this recipe combines the natural sweetness of butternut squash with the savory flavors of garlic and herbs. Perfect as a side dish or used as a topping for your favorite fall dishes.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pierce the butternut squash several times with a fork and place it on a baking sheet.
3. Roast the squash in the oven for about 45 minutes, or until the flesh is tender.
4. Remove the squash from the oven and let it cool slightly.
5. Scoop out the flesh and transfer it to a blender or food processor.
6. Add the minced garlic, olive oil, thyme, salt, and pepper to the blender.
7. Blend until smooth and creamy.
8. Stir in the butter until melted and well combined.
Cooking Time: 45 minutes
Spiced Coconut Milk Boiled Butternut Squash Curry
This recipe is a warm and comforting twist on traditional butternut squash curry, infused with the creamy richness of coconut milk and the warmth of aromatic spices. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and cut it into large chunks.
3. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add the butternut squash chunks to the pot and stir to combine with the spice mixture.
6. Pour in the coconut milk and season with salt and pepper.
7. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
8. Simmer for 30-40 minutes or until the squash is tender.
9. Garnish with chopped cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Maple Glazed Boiled Butternut Squash Wedges
A sweet and savory twist on traditional roasted squash, these maple glazed boiled butternut squash wedges make a delicious side dish for any meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1/4 cup pure maple syrup
– 2 tbsp butter
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat a large pot of salted water to a boil.
2. Cut the butternut squash into 8 wedges, removing seeds and fibers.
3. Blanch the squash in boiling water for 5-7 minutes, or until slightly tender.
4. Remove the squash from the water with a slotted spoon and drain off excess water.
5. In a small saucepan, melt the butter over low heat. Add the maple syrup and stir to combine.
6. Brush the maple glaze evenly onto each squash wedge.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes (including boiling and glazing time)
Rosemary Infused Boiled Butternut Squash Puree
Rosemary Infused Boiled Butternut Squash Puree: A flavorful twist on classic roasted butternut squash, this recipe infuses the sweetness of the squash with the savory aroma of rosemary.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 sprigs of fresh rosemary
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large pot of salted water to boil.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Add the squash, rosemary sprigs, and olive oil to the boiling water.
4. Reduce heat to medium-low and simmer for 20-25 minutes or until the squash is tender when pierced with a fork.
5. Remove the squash from the pot and let it cool slightly.
6. Scoop the flesh into a blender or food processor with 1/2 cup of the cooking liquid and blend until smooth.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Boiled Butternut Squash and Chickpea Stew
This hearty stew is a perfect blend of sweet butternut squash, nutty chickpeas, and aromatic spices. It’s an easy and nutritious meal that can be prepared in under 30 minutes.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 4 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine the squash, chickpeas, water or broth, onion, garlic, cumin, and smoked paprika (if using).
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Brown Butter Boiled Butternut Squash Risotto
A fall-inspired twist on classic risotto, this creamy dish combines the warmth of brown butter with the comforting sweetness of roasted butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup brown butter (see note)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, sauté onion and garlic in brown butter over medium heat until softened.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When squash is cooked, mash and add to risotto. Stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 30-40 minutes
Boiled Butternut Squash and Sage Pasta Sauce
Elevate your pasta game with this creamy and flavorful sauce, featuring the sweetness of butternut squash and the earthiness of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– 8 oz pasta of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. Scoop out the flesh and transfer to a blender or food processor.
5. Add olive oil, onion, garlic, broth, Parmesan cheese, butter, and sage to the blender.
6. Blend until smooth, season with salt and pepper to taste.
7. Cook pasta according to package instructions.
8. Toss cooked pasta with the butternut squash sauce and serve.
Cooking Time: 1 hour
Cinnamon Honey Boiled Butternut Squash Dessert Soup
This sweet and comforting soup is perfect for a chilly fall or winter evening. The combination of roasted butternut squash, cinnamon, and honey creates a deliciously warm and inviting dessert.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– 1/4 cup honey
– 1/2 teaspoon ground cinnamon
– Salt, to taste
– Fresh whipped cream or chopped nuts for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. In a blender or food processor, combine the roasted squash, sugar, heavy cream, honey, cinnamon, and salt. Blend until smooth.
6. Serve warm, topped with whipped cream or chopped nuts if desired.
Cooking Time: 1 hour
Boiled Butternut Squash and Lentil Coconut Curry
This recipe is a perfect blend of comforting and nutritious, bringing together the sweetness of butternut squash with the earthiness of lentils in a creamy coconut curry.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the butternut squash several times with a fork and boil in water or broth for 30-40 minutes, or until tender.
3. In a large pot, sauté onion, garlic, and ginger in a little oil until softened.
4. Add lentils, coconut milk, curry powder, salt, and pepper. Stir well.
5. Simmer the mixture for 20-25 minutes, or until lentils are tender.
6. Scoop out the cooked squash flesh and add to the pot.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Smoky Paprika Boiled Butternut Squash Dip
This creamy dip combines the sweetness of roasted butternut squash with the smokiness of paprika, perfect for snacking or serving as a side dish. With just a few simple ingredients and steps, you’ll be enjoying this delicious dip in no time.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup smoked paprika
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast squash for 45-50 minutes, or until tender and caramelized.
4. Scoop cooked squash into a blender or food processor with smoked paprika, Greek yogurt, honey, salt, and pepper.
5. Blend until smooth, adjusting seasoning as needed.
6. Transfer dip to a serving bowl and garnish with chopped herbs if desired.
Cooking Time: 45-50 minutes
Boiled Butternut Squash and Kale Coconut Stew
This hearty Boiled Butternut Squash and Kale Coconut Stew is a comforting and nutritious meal perfect for a chilly evening. With the sweetness of butternut squash, the earthiness of kale, and the creaminess of coconut milk, this stew will become a new favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups curly kale leaves, stems removed and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can coconut milk
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the butternut squash, onion, and garlic.
2. Add enough water to cover the ingredients and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the squash is tender.
4. Stir in the chopped kale and cook until wilted.
5. Pour in the coconut milk and vegetable broth. Add cumin, salt, and pepper to taste.
6. Simmer for an additional 10-15 minutes or until the flavors have melded together.
7. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Turmeric Ginger Boiled Butternut Squash Broth
Nourish your body with the warm, comforting flavors of this autumnal broth, infused with the anti-inflammatory properties of turmeric and ginger.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 4 cups water
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– Salt, to taste
– Optional: herbs or spices of your choice (e.g., bay leaves, black pepper, or cinnamon)
Instructions:
1. In a large pot, combine squash cubes and water.
2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, or until squash is tender.
3. Add grated ginger and turmeric; stir well.
4. Season with salt to taste.
5. Simmer for an additional 5-10 minutes to allow flavors to meld.
6. Strain the broth through a fine-mesh sieve into bowls. Discard solids.
Cooking Time: 30-40 minutes
Boiled Butternut Squash and White Bean Garlic Mash
This recipe combines the natural sweetness of roasted butternut squash with the creaminess of cannellini beans, all tied together with a hint of garlic. It’s a perfect side dish for a cozy evening or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 can cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Place the squash cubes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
2. Drain the squash and let it cool slightly. In a blender or food processor, combine the cooled squash, cannellini beans, garlic, and olive oil. Blend until smooth.
3. Season with salt and pepper to taste. Serve warm, garnished with chopped herbs if desired.
Cooking Time: 20-25 minutes
Creamy Boiled Butternut Squash Alfredo Sauce
Elevate your pasta game with this rich and creamy sauce, made possible by the natural sweetness of butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 tablespoons butter
– 1/2 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and boil it for 45-50 minutes, or until tender.
3. Scoop out the flesh and puree it in a blender or food processor until smooth.
4. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
5. Gradually add heavy cream, whisking constantly to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes, or until thickened.
6. Remove from heat and stir in Parmesan cheese, butternut squash puree, salt, and pepper.
7. Toss cooked pasta with the sauce and serve immediately.
Cooking Time: Approximately 1 hour (includes boiling squash)
Boiled Butternut Squash and Red Pepper Bisque
A comforting and flavorful soup that combines the sweetness of butternut squash with the smokiness of red peppers. Perfect for a chilly evening or a holiday gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 red bell peppers, seeded and chopped
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, combine squash, red peppers, chicken broth, onion, garlic, and cumin.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30-40 minutes, or until the squash is tender.
3. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
4. Season with salt and pepper to taste. If desired, stir in heavy cream or half-and-half for added richness.
5. Serve hot, garnished with chopped fresh herbs or croutons if desired.
Cooking Time: 40-50 minutes
Boiled Butternut Squash and Spinach Coconut Dal
This comforting and nutritious dal is a perfect blend of flavors, textures, and nutrients. The sweetness of the butternut squash pairs beautifully with the creaminess of coconut milk and the earthy taste of spinach.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup split red lentils (masoor dal)
– 4 cups water or vegetable broth
– 1/2 cup fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 tsp ground cumin
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Boil the squash and lentils in water or broth until tender, about 20-25 minutes.
2. Heat oil in a pan and sauté onion and garlic until softened.
3. Add the cooked squash and lentils to the pan, along with cumin and salt. Stir well.
4. Gradually add coconut milk, stirring constantly to prevent lumps.
5. Simmer for 5-7 minutes or until the dal thickens slightly.
6. Stir in fresh spinach leaves and adjust seasoning as needed.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Boiled Butternut Squash and Thyme Infused Polenta
A creamy polenta infused with the warm, comforting flavors of butternut squash and thyme.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups water
– 1 cup polenta cornmeal
– 1/4 cup heavy cream or half-and-half
– 2 tbsp unsalted butter
– 2 sprigs of fresh thyme
– Salt to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with 1 tablespoon of butter.
4. Roast the squash in the preheated oven for about 45 minutes, or until tender.
5. While the squash is roasting, bring 2 cups of water to a boil in a medium saucepan.
6. Gradually whisk in the polenta cornmeal and reduce heat to low.
7. Cook, stirring occasionally, for about 20-25 minutes, or until thickened.
8. Stir in the heavy cream or half-and-half, remaining butter, and roasted squash pulp (scrape out the flesh from the squash).
9. Season with salt to taste.
10. Serve warm, garnished with fresh thyme sprigs if desired.
Cooking Time: 1 hour 15 minutes
Boiled Butternut Squash and Peanut Butter Stew
Warm up with this comforting Boiled Butternut Squash and Peanut Butter Stew, a deliciously unique fusion of flavors. Perfect for a cozy night in or as a healthy addition to your meal prep routine.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp peanut butter
– 4 cups vegetable broth
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper and roast for 45 minutes, or until tender.
4. In a large pot, combine roasted squash, peanut butter, vegetable broth, onion, garlic, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the flavors have melded together.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Boiled Butternut Squash and Caramelized Onion Soup
This comforting soup combines the natural sweetness of roasted butternut squash with the depth of caramelized onions, perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and boil in salted water until tender, about 45 minutes.
3. Meanwhile, caramelize the onions by cooking them in olive oil over medium-low heat for 30-40 minutes, stirring occasionally.
4. Once the squash is cooked, let it cool, then scoop out the flesh and puree with broth and a pinch of salt and pepper.
5. Add the caramelized onions to the squash puree and stir to combine.
6. If desired, add heavy cream or half-and-half for extra richness.
7. Serve hot, garnished with fresh thyme leaves.
Cooking Time: Approximately 1 hour 15 minutes
Summary
Get ready to fall in love with the creamy, comforting flavors of butternut squash! This collection of 20 mouthwatering recipes showcases the versatility of this nutritious ingredient. From soups and curries to risottos and desserts, each dish highlights the rich flavor of roasted or boiled butternut squash. Whether you’re looking for a hearty meal, a flavorful dip, or a sweet treat, there’s something here for everyone. So why wait? Dive into these creamy boiling butternut squash recipes and start cooking up a storm!
