Ingredients:

• 1 large butternut squash
• 2 medium zucchini
• 6 cloves of garlic
• 2 cups of frozen peas
• 2 shallots
• 3 tablespoons of olive oil
• 10 ounces of rigatoni
• 1 cup of parmesan
• Lemon juice
• Salt
• Black pepper

Instructions:

1. Peel your butternut squash and chop it into small chunks. Place it in a roasting tray and drizzle olive oil generously over it. Add salt and pepper and roast in the oven on medium heat for at least 30 minutes.
2. Slice your zucchini into thin circles and fry in olive oil for about 10 minutes until brown. Add your chopped shallots and minced garlic and fry for 5 minutes.
3. Meanwhile, boil your rigatoni in heavily salted water and drain when cooked. Once all your components are cooked, chuck your squash in your frying pan and add your pasta. You can add a bit of pasta water now and fry on a medium heat. Add your frozen peas at this point as well. Whilst it is cooking, stir in your parmesan and a squeeze of lemon juice. Taste for seasoning and add more black pepper and salt if needed. You are now ready to serve. Add more parmesan on top if needed, and enjoy!

The post This Butternut Squash Pasta is Delicious appeared first on thedancingcucumber.com.

Risotto

Butternut squash is the perfect addition to risotto, as the sweet and mild flavor works well with the creamy rice, and the textures complement each other perfectly. Roast some butternut squash in the oven, and meanwhile cook the risotto rice. Once both are cooked, stir the butternut squash through the risotto with some spinach and crumbled feta. 

View this post on Instagram

A post shared by Erin Lynch (@platingsandpairings)

Curry

Butternut squash soaks in the flavors of the curry and results in a delicious hearty meal. Fry the squash with some onion and carrot and plenty of spices. Add some canned chickpeas and then some chopped tomatoes and a can of coconut milk. Increase the heat and let this simmer for 20-30 minutes until the liquid has dissolved. Serve with rice and sprinkled cilantro. 

View this post on Instagram

A post shared by This Healthy Kitchen | Recipes (@this.healthy.kitchen)

Halved and Roasted

This is a nice way to have butternut squash, and it requires less effort for chopping. Just chop in half lengthways and remove the seeds. No need to peel it. Cut slices in the flesh in a cross pattern, and then drizzle over some extra virgin olive oil. Sprinkle some salt, thyme, and oregano over, and place in the oven for 40-50 minutes, until the flesh is soft throughout. 

View this post on Instagram

A post shared by Well Mamma (@wellmamma)

The post 3 Ways to Try Butternut Squash appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Carlotta’s (@carlottascuisine)

Butternut Squash And Chickpea Tray Bake

Ingredients (to serve 4):

• 1 butternut squash
• 1 tin of chickpeas
• 2 red onions
• 2 tablespoons of oil
• 1 teaspoon each of salt and pepper
• 1 teaspoon of smoked paprika
• 1 teaspoon of oregano
• 1 vegetable stock cube
• 1 tablespoon of butter
• 1 block of mozzarella

View this post on Instagram

A post shared by EVELYN’S (@evelynscafebar)

Instructions:

1. Heat the oven to 350 °F.
2. Scrub the squash and peel off any bad bits of skin. Slice into chunks half an inch thick and place in an oven proof dish. Quarter the red onions and add them to the dish.
3. Season with the salt, pepper, smoked paprika and oregano, then drizzle over the oil. Place in the oven.
4. Heat the butter in a pan, and then add the chickpeas in their liquid and the stock cube. Cook for 10 minutes, until the chickpeas have softened and most of the liquid has evaporated.
5. Cook the squash and onion for another 10 minutes, then add the chickpeas (and any remaining liquid) to the pan. Cook for a further 20 minutes.
6. Slice the mozzarella into thin pieces.
7. Once the tray bake is cooked, serve onto plates and layer the mozzarella over the top.

The post This Comforting Tray Bake is Healthy And Delicious appeared first on thedancingcucumber.com.

 Here are three that you should keep an eye on this fall!

Pumpkin

Pumpkin is a ubiquitous ingredient in different foods and drinks in the fall season, from pumpkin bread to pumpkin-spiced latte. Try out some unique recipes like roasted pumpkin seeds or mashed pumpkin if you can find it at your local market this fall!

Acorn Squash

Acorn squash is one of the many varieties of squash and gourds that come into season during the fall, and is one of my favorites due to how great it tastes after being roasted in the oven. Whether you prefer a sweet version with brown sugar or a savory version with parmesan cheese, you can’t go wrong here.

Butternut Squash

Butternut squash is another variety of the same family of gourds that surprisingly tastes pretty similar to pumpkin, although it’s a bit less sweet. This makes it great in soups and when baked in the oven with salty or savory ingredients like butter or cheese.

The post Put These Gourds on Your Shopping List for the Fall Season! appeared first on thedancingcucumber.com.

Ingredients:

• 2 cups chopped baby spinach or arugula
• 1 medium-sized butternut squash, peeled and cubed
• 1/4 cup raw pecans
• 1/4 cup dried cranberries
• 3-4 tablespoons olive oil
• sea salt and black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar

Instructions:

1. Set the oven to 400 F degrees and prepare a rack. Put it in the center of the oven to roast the butternut squash.
2. Use 1 1/2 teaspoons olive oil, 1/2 teaspoon pepper, and 1 teaspoon sea salt mixed with the cubes of squash. Leave it in for 15 to 20 minutes.
3. In the meantime, cook the pecans in a skillet.
4. Next, combine them with 2 tablespoons brown sugar, 1 tablespoon olive oil, and a little salt. Cook them for 1 more minute.
5. Cut the spinach or arugula and add the greens to a bowl.
6. Mix in the cranberries, then add the butternut squash.
7. Top the butternut squash salad with pecans, 1 tablespoon balsamic vinegar, and 1 tablespoon olive oil. Toss the salad and serve it right away. Enjoy!

The post Roasted Butternut Squash Salad is a Tasty, Healthy Idea appeared first on thedancingcucumber.com.

You need to preheat the oven to 425°F in order to get the perfectly caramelized crust. While your oven heats, cut the squash into little cubes. Coat with olive oil and sprinkle with salt, pepper, and red pepper flakes if you like it spicy.

Next, place the squash over the baking sheet and make sure you don’t overcrowd it. Toss in the oven and let it roast for 40-50 minutes. You’ll know it’s done when you can easily pierce the squash with a fork.

That’s it – you now have perfectly roasted butternut squash that you can use as a side dish for various fall lunches and dinners!

The post The Best Way to Roast Butternut Squash appeared first on thedancingcucumber.com.

Ingredients:

• 1 large butternut squash
• 2 medium zucchini
• 6 cloves of garlic
• 2 cups of frozen peas
• 2 shallots
• 3 tablespoons of olive oil
• 10 ounces of rigatoni
• 1 cup of parmesan
• Lemon juice
• Salt
• Black pepper

Instructions:

1. Peel your butternut squash and chop it into small chunks. Place it in a roasting tray and drizzle olive oil generously over it. Add salt and pepper and roast in the oven on medium heat for at least 30 minutes.
2. Slice your zucchini into thin circles and fry in olive oil for about 10 minutes until brown. Add your chopped shallots and minced garlic and fry for 5 minutes.
3. Meanwhile, boil your rigatoni in heavily salted water and drain when cooked. Once all your components are cooked, chuck your squash in your frying pan and add your pasta. You can add a bit of pasta water now and fry on a medium heat. Add your frozen peas at this point as well. Whilst it is cooking, stir in your parmesan and a squeeze of lemon juice. Taste for seasoning and add more black pepper and salt if needed. You are now ready to serve. Add more parmesan on top if needed, and enjoy!

The post This Butternut Squash Pasta is Delicious appeared first on thedancingcucumber.com.

Risotto

Butternut squash is the perfect addition to risotto, as the sweet and mild flavor works well with the creamy rice, and the textures complement each other perfectly. Roast some butternut squash in the oven, and meanwhile cook the risotto rice. Once both are cooked, stir the butternut squash through the risotto with some spinach and crumbled feta. 

View this post on Instagram

A post shared by Erin Lynch (@platingsandpairings)

Curry

Butternut squash soaks in the flavors of the curry and results in a delicious hearty meal. Fry the squash with some onion and carrot and plenty of spices. Add some canned chickpeas and then some chopped tomatoes and a can of coconut milk. Increase the heat and let this simmer for 20-30 minutes until the liquid has dissolved. Serve with rice and sprinkled cilantro. 

View this post on Instagram

A post shared by This Healthy Kitchen | Recipes (@this.healthy.kitchen)

Halved and Roasted

This is a nice way to have butternut squash, and it requires less effort for chopping. Just chop in half lengthways and remove the seeds. No need to peel it. Cut slices in the flesh in a cross pattern, and then drizzle over some extra virgin olive oil. Sprinkle some salt, thyme, and oregano over, and place in the oven for 40-50 minutes, until the flesh is soft throughout. 

View this post on Instagram

A post shared by Well Mamma (@wellmamma)

The post 3 Ways to Try Butternut Squash appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Carlotta’s (@carlottascuisine)

Butternut Squash And Chickpea Tray Bake

Ingredients (to serve 4):

• 1 butternut squash
• 1 tin of chickpeas
• 2 red onions
• 2 tablespoons of oil
• 1 teaspoon each of salt and pepper
• 1 teaspoon of smoked paprika
• 1 teaspoon of oregano
• 1 vegetable stock cube
• 1 tablespoon of butter
• 1 block of mozzarella

View this post on Instagram

A post shared by EVELYN’S (@evelynscafebar)

Instructions:

1. Heat the oven to 350 °F.
2. Scrub the squash and peel off any bad bits of skin. Slice into chunks half an inch thick and place in an oven proof dish. Quarter the red onions and add them to the dish.
3. Season with the salt, pepper, smoked paprika and oregano, then drizzle over the oil. Place in the oven.
4. Heat the butter in a pan, and then add the chickpeas in their liquid and the stock cube. Cook for 10 minutes, until the chickpeas have softened and most of the liquid has evaporated.
5. Cook the squash and onion for another 10 minutes, then add the chickpeas (and any remaining liquid) to the pan. Cook for a further 20 minutes.
6. Slice the mozzarella into thin pieces.
7. Once the tray bake is cooked, serve onto plates and layer the mozzarella over the top.

The post This Comforting Tray Bake is Healthy And Delicious appeared first on thedancingcucumber.com.

 Here are three that you should keep an eye on this fall!

Pumpkin

Pumpkin is a ubiquitous ingredient in different foods and drinks in the fall season, from pumpkin bread to pumpkin-spiced latte. Try out some unique recipes like roasted pumpkin seeds or mashed pumpkin if you can find it at your local market this fall!

Acorn Squash

Acorn squash is one of the many varieties of squash and gourds that come into season during the fall, and is one of my favorites due to how great it tastes after being roasted in the oven. Whether you prefer a sweet version with brown sugar or a savory version with parmesan cheese, you can’t go wrong here.

Butternut Squash

Butternut squash is another variety of the same family of gourds that surprisingly tastes pretty similar to pumpkin, although it’s a bit less sweet. This makes it great in soups and when baked in the oven with salty or savory ingredients like butter or cheese.

The post Put These Gourds on Your Shopping List for the Fall Season! appeared first on thedancingcucumber.com.

Ingredients:

• 2 cups chopped baby spinach or arugula
• 1 medium-sized butternut squash, peeled and cubed
• 1/4 cup raw pecans
• 1/4 cup dried cranberries
• 3-4 tablespoons olive oil
• sea salt and black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar

Instructions:

1. Set the oven to 400 F degrees and prepare a rack. Put it in the center of the oven to roast the butternut squash.
2. Use 1 1/2 teaspoons olive oil, 1/2 teaspoon pepper, and 1 teaspoon sea salt mixed with the cubes of squash. Leave it in for 15 to 20 minutes.
3. In the meantime, cook the pecans in a skillet.
4. Next, combine them with 2 tablespoons brown sugar, 1 tablespoon olive oil, and a little salt. Cook them for 1 more minute.
5. Cut the spinach or arugula and add the greens to a bowl.
6. Mix in the cranberries, then add the butternut squash.
7. Top the butternut squash salad with pecans, 1 tablespoon balsamic vinegar, and 1 tablespoon olive oil. Toss the salad and serve it right away. Enjoy!

The post Roasted Butternut Squash Salad is a Tasty, Healthy Idea appeared first on thedancingcucumber.com.

You need to preheat the oven to 425°F in order to get the perfectly caramelized crust. While your oven heats, cut the squash into little cubes. Coat with olive oil and sprinkle with salt, pepper, and red pepper flakes if you like it spicy.

Next, place the squash over the baking sheet and make sure you don’t overcrowd it. Toss in the oven and let it roast for 40-50 minutes. You’ll know it’s done when you can easily pierce the squash with a fork.

That’s it – you now have perfectly roasted butternut squash that you can use as a side dish for various fall lunches and dinners!

The post The Best Way to Roast Butternut Squash appeared first on thedancingcucumber.com.