Roasted Butternut Squash

It’s that time of the year for winter squash (!!), one of our favorites being butternut.
In this step-by-step tutorial, we show you how to peel, cut, season, and roast butternut squash to perfection every time! It’s easier than you think. We also incl…

Roasted Butternut Squash

It’s that time of the year for winter squash (!!), one of our favorites being butternut.

In this step-by-step tutorial, we show you how to peel, cut, season, and roast butternut squash to perfection every time! It’s easier than you think. We also include notes for cooking with less oil, what seasonings complement the flavors best, and how to put it to use! Let us show you how it’s done.

How to Roast Butternut Squash

This 30-minute recipe starts with peeling and cubing the squash so that it cooks quickly and gives each bite a nice roast-y flavor!

Roasted Butternut Squash from Minimalist Baker →

Easy Butternut Squash Soup

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little to…

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our…

The post Easy Butternut Squash Soup appeared first on Two Peas & Their Pod.

Butternut Squash Curry

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk. You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises. Is this an authentic Thai red curry?   Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. This […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.

Butternut squash curry

You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises.

Is this an authentic Thai red curry?  

Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

This butternut squash curry is a recipe we designed in the style of a Thai red curry. This is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Thai cuisine does feature different types of squash and pumpkin, but usually not butternut squash since it is not a native plant. So this uses the principles and flavors of Thai red curry to highlight this tasty winter squash. 

Butternut squash curry

The key to butternut squash curry: red curry paste!

Do not make this butternut squash curry unless you can find red curry paste! This is what makes the fragrant Thai curry flavor. What is it? Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. In traditional Thai cooking, you’d make it with the real ingredients. Curry paste is a shortcut: it has all the chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. A few notes on red curry paste:

  • It ranges from mild to medium spicy, based on the brand. We love using Thai kitchen curry paste which is very mild. Taste your curry paste before using it: if it’s very spicy, use less than the recipe specifies.
  • It’s easy to find near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes (see below). You can also buy it online: Thai Kitchen red curry paste.
Butternut squash curry

How to cut butternut squash: some tips!

The main part of this butternut squash curry that requires technique is cutting the butternut squash! It takes a little time to peel and cut the squash. Here are a few tips: 

  1. Watch the video: The easiest way to understand how to cut it is by showing you! Watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: The easiest way to peel butternut squash is a squash peeler! It’s serrated, which makes it easier than a normal vegetable peeler. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t try to cut the entire squash together. Chop off the neck, then peel it and chop into squares. Do the same for the base. 

Can you substitute frozen squash? (No.)

Important: don’t be tempted to substitute frozen squash in this butternut squash curry recipe! This has been optimized for fresh squash. In fact, we tried it with frozen because we thought it would be a natural swap. The squash came out mushy and waterlogged: nothing like the fresh version. So stay away from this swap for this recipe. 

A few ideas for adding protein to butternut squash curry

You can eat this butternut squash curry on its own, but if you want to load it up with more protein, here’s what to do: 

  • Add shrimp. Throw in raw shrimp in the last 5 minutes of simmering. 
  • Add chickpeas. Make a butternut squash chickpea curry by adding drained and rinsed chickpeas when you add the coconut milk. You may need to increase the salt a bit in the final seasoning.
  • Add tofu. Make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 
How to make butternut squash curry

What to serve with butternut squash curry? 

This butternut squash curry is Thai-style, so it’s most authentic to serve it with rice. Don’t attempt to add naan: that’s for an Indian-style curry! Here are the types of rice we like to serve with a Thai-style curry: 

  • Jasmine rice (best fit): Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.
  • Basmati rice (also works): Basmati rice also works, but it’s less fragrant and more often used for Indian curries. See How to Cook Basmati Rice and Instant Pot Basmati Rice.
  • Jade rice (for fun!): Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent. 

Want to know more about rice nutrition? See Quinoa vs Rice.

Butternut squashs curry

More recipes with red curry paste

When you buy a jar of red curry paste for this butternut squash curry, there are lots more ways to use it! Here are some of our top favorite recipes using curry paste: 

This butternut squash curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Butternut squash curry

Butternut Squash Curry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.


Ingredients

  • 1 medium butternut squash (4 cups chopped*)
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste**
  • 15-ounce can full fat coconut milk
  • 1/4 teaspoon ground turmeric
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 2 cups baby spinach or chopped spinach
  • To serve: jasmine rice, basmati rice or jade rice
  • Optional: Add shrimp, chickpeas, or tofu to add more protein***

Instructions

  1. Start the jasmine rice, basmati rice, or jade rice
  2. Peel and chop the butternut squashDice the onion. Place them in a bowl together. 
  3. Mince the garlic. Cut the pepper into thin strips.
  4. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and butternut squash and saute for 5 minutes, until onions are translucent. Add the garlic and red pepper and saute for 1 minute.
  5. Add coconut milk, curry paste, turmeric, water and kosher salt and bring to a simmer. Simmer until squash is tender, about 10 to 15 minutes. Add the spinach and wilt for 1 minute. Serve immediately with rice. 

Notes

*Do not substitute frozen butternut squash; the texture does not work in this recipe. 

**The spice level for red curry pastes varies based on the brand. The brand we use (Thai Kitchen) is very mild. Taste your curry paste before you make the curry and add a little less if you’re worried about the heat level. 

***Add shrimp in the last 5 minutes of simmering, or chickpeas when you add the coconut milk (you may need to increase the salt a bit at the end; taste and add more to taste). For tofu, make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Butternut squash curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Don’t Roast That Butternut Squash. Make This Crunchy Salad Instead.

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re enjoying butternut squash in its natural state.


Our site has its fair share of butternut squash recipes, most of which take place in the oven or on the stove. See: these caramelized wedges with sage pesto, this garlicky galette, these crunchy chips, this cider-spiked soup, and hundreds more.

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Harvest Tortellini Skillet.

This harvest tortellini skillet is sponsored by Stella Cheese! This tortellini skillet is a pan full of fall heaven! Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better! I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown […]

The post Harvest Tortellini Skillet. appeared first on How Sweet Eats.

This harvest tortellini skillet is sponsored by Stella Cheese!

This tortellini skillet is a pan full of fall heaven!

harvest tortellini skillet with butternut squash and sage

Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better!

harvest tortellini skillet with butternut squash and sage

I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown butter, sweet squash cubes, fried sage, bacon and cheesy pasta. This will be a go-to weeknight meal for you this season. And let me just say that the leftovers are incredible.

stella mozzarella cheese

Today I’m partnering with Stella Cheese again, featuring their Fresh Mozzarella Cheese. Their mozzarella is absolutely incredible. It’s soft and silky – perfect for caprese salads in the summer, but it also melts beautifully, perfect for topping pizzas and pastas in these cooler months. Because of its versatility, fresh mozzarella is a staple in our fridge. We love it so much!

harvest tortellini skillet with butternut squash and sage

The Stella Fresh Mozzarella Cheese has a delicate flavor that enhances dishes so well. We’re layering it on top of a cheesy tortellini pasta dish today and the indulgence level is over the top.

Let’s get to it!

harvest tortellini skillet with butternut squash and sage

First, we’re cooking some bacon and once it’s crispy, we’re cooking a bunch of butternut squash in the bacon fat. Oh my YUM.

While the butternut squash is cooking, we’re going to brown a little butter and fry some sage. These are my ultimate favorite fall flavors and just typing them out has me excited.

harvest tortellini skillet with butternut squash and sage

Oh! We’re also cooking a bit of cheese tortellini here too. You have a little bit of leeway – you can make a spinach tortellini or another version you love. As long as it’s mild enough to go with these incredible flavors.

harvest tortellini skillet with butternut squash and sage

Then, it’s time to combine everything in one skillet – throw the tortellini and sage brown butter into with the squash. Add a touch of Stella Parmesan and a blanket of sliced Stella Fresh Mozzarella Cheese.

Throw the whole skillet under the broiler and let that Stella Fresh Mozzarella Cheese get all bubbly and melty. It is DREAMY!

Serve it up with an extra Stella Parmesan sprinkle for good measure. It’s hard to not eat it right out of the skillet!

harvest tortellini skillet with butternut squash and sage

This a major flavor bomb. The squash is sweet and a bit savory, the bacon is smoky and crunchy, the sage is earthy and slightly fresh. The Stella Fresh Mozzarella Cheese is melty and mild and brings the entire dish together.

I can’t get enough!

harvest tortellini skillet with butternut squash and sage

And!

Like I mentioned above, the harvest tortellini skillet leftovers are deeeelish. I love a dinner where I find myself craving the leftovers the next day. This reheats well and is perfect to grab for lunch. It’s such a treat.

harvest tortellini skillet with butternut squash and sage

Harvest Tortellini Skillet

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Harvest Tortellini Skillet

This harvest tortellini skillet is loaded with butternut squash, bacon, sage, parmesan, mozzarella and cheese tortellini. Yum!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

Instructions

  • Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until it’s crisp and most of the fat has rendered. Throw in the sage leaves and let them crisp up in the bacon fat, about 1 to 2 minutes. Remove the bacon and sage with a slotted spoon and place it on a paper-towel lined plate to remove excess grease.
  • Add the squash to the same skillet with the remaining bacon fat. Season it with a pinch of salt, pepper and nutmeg. Cook, stirring often, until the squash is fork tender, about 12 to 15 minutes.
  • While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes.
  • Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the Stella Parmesan cheese. Stir the bacon and sage back into the pot. Cover with the Stella Fresh Mozzarella Cheese.
  • Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!

harvest tortellini skillet

Those cheese pulls!

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Hot Honey Hasselback Butternut Squash with Feta and Pepitas.

Can we talk about how happy this hot honey hasselback squash makes me?! Heat + sweet makes the flavor world go ’round. It’s true. It goes without saying that brown butter and sage will always be my favorite flavor combination when it comes to squash. Throw in a handful of grated parmesan and I’m in […]

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Can we talk about how happy this hot honey hasselback squash makes me?!

hot honey hasselback butternut squash with feta and pepitas

Heat + sweet makes the flavor world go ’round.

It’s true.

halved butternut squash

It goes without saying that brown butter and sage will always be my favorite flavor combination when it comes to squash. Throw in a handful of grated parmesan and I’m in complete heaven! 

Those are the flavors that I use 95% of the time, but occasionally, I switch it up. 

Hot honey and cheese, here we come! 

homemade hot honey

So!

I first made hasselback squash years ago and we absolutely love it. Even though the slicing can be tedious, I find it easier to slice the squash than potatoes because it lays flat! It’s not that difficult at all because you roast the squash a bit first, so it’s juuuuusssst soft enough to slice two-thirds of the way through.

hot honey roasted hasselback butternut squash

One of my all-time favorite squash recipes is this spicy roasted squash with feta and herbs. It’s a side dish I make constantly in the fall and winter. We all love it – the soft, sweet roasted squash topped with the salty feta and refreshing herbs. It’s just such a delicious dish.

hot honey hasselback butternut squash with feta and pepitas

So I KNEW that hot honey would work on a hasselback squash, of course! 

I freaking LOVE hot honey. I tend to make my own version super quick, but now there are ones you can buy in the store. Whatever works for you, do it. If you have a lot leftover, make these hot honey pretzel crusted chicken fingers!

Now, the key to this hasselback squash is that you also need some crunch. Especially if you’re a texture freak like I am. So pepitas it is. You could also simple roast the squash seeds or other pumpkin seeds. Or even use hazelnuts! 

hot honey hasselback butternut squash with feta and pepitas

This can be a side dish or heck, I would eat it as dinner. Eddie would look at me like I have ten heads but seriously, paired with a big greens salad and avocado? It’s incredible.

And the entire dish only uses five ingredients aside from salt, pepper and olive oil. 

And!

You can pre-roast the squash ahead of time so you can slice it and bake when you’re for dinner. It’s allll about that ten minute meal prep. 

hot honey hasselback butternut squash with feta and pepitas

The flavor combo is so incredible. The honey helps caramelize the squash on the sheet pan, the feta adds a contrasting tang. It’s really super delish!

hot honey hasselback butternut squash with feta and pepitas

And fun! And cute.

hot honey hasselback butternut squash with feta and pepitas

Hot Honey Hasselback Squash

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Hot Honey Hasselback Butternut Squash with Feta and Pepitas

This hot honey hasselback squash is made with butternut squash, topped with creamy feta and crunchy pepitas. It's heaven!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 butternut squash
  • kosher salt and pepper
  • olive oil for drizzling or spraying
  • 1/2 cup honey
  • 1 jalapeño pepper, thinly sliced
  • cup crumbled feta cheese
  • cup salted, roasted pepitas

Instructions

  • Preheat the oven to 400 degrees F.
  • Slice the squash down the center lengthwise. Remove the seeds from the inside and peel the outside. Place the squash on a baking sheet, cut-side down, and spray or brush them with olive oil.
  • Sprinkle all over with salt and pepper.
  • Roast the squash for 15 to 20 minutes, just until the squash is tender enough to slice into.
  • While the squash is roasting, make the honey. Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds if you wish - or leave the peppers and seeds in.
  • Let the squash cool slightly until they are cool enough to manage. Place one squash on a baking sheet and lay a butter knife on each side. This will allow you to make slices in the squash without cutting the whole way through.
  • Make tiny slices in the squash about 1/8 inch apart. This takes some time, but looks so pretty! Gently place the squash back on the baking sheet and repeat with the remaining squash.
  • Brush the squash with the hot honey all over the top, letting some run down into the slices. I like to reserve some of the honey to put on after, but use as much as you’d like. Place the squash back in the oven and roast for 25 to 30 more minutes, or until super tender and soft and golden and carmelly.
  • Sprinkle with the feta and pepitas. You can serve as is, or pop it back into the oven for 5 or 10 minutes so the feta gets warm and slightly melty. Eat!

hot honey hasselback butternut squash with feta and pepitas

Those slices are so weirdly satisfying.

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Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice.

This post is sponsored by ALDI! Cider braised pot roast is the comfort food we all need right now! I’m bringing you one of my all-time favorite meals EVER today with this melt-in-your-mouth pot roast.  The roast starts with apple cider caramelized onions and cooks with savory butternut squash cubes. Then, you serve it over […]

The post Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice. appeared first on How Sweet Eats.

This post is sponsored by ALDI!

Cider braised pot roast is the comfort food we all need right now!

cider braised pot roast with caramelized onions and butternut squash

I’m bringing you one of my all-time favorite meals EVER today with this melt-in-your-mouth pot roast. 

chuck roast, onions and squash

The roast starts with apple cider caramelized onions and cooks with savory butternut squash cubes. Then, you serve it over brown butter sage cauliflower rice! 

Oh my word.

It is heaven and it is the best comfort food of life. 

cider caramelized onions

Today I’m partnering with ALDI to bring you some of the most delicious fall flavors! It’s no secret that we’re right in the midst of my favorite season and I’m all about the perfect weeknight dinner. ALDI has every ingredient you need to get dinner on the table during these busy weeks! I am always super impressed with their seasonal selection of produce and obviously, love all of their fall treats. 

chuck roast ready for the oven

To make this roast happen, we’re using the Black Angus Choice Chuck Roast from ALDI. We caramelized a bunch of sliced onions in Nature’s Nectar Apple Cider then placed the roast on top. It cooks for a few hours in the oven until tender – I mean, until it’s literally falling apart.

That’s the best kind, right? 

cider braised pot roast with caramelized onions and butternut squash

I absolutely LOVE this cauliflower rice that we make to go with the roast. It starts with some butter that browns and fresh or dried sage. Then you mix in the Season’s Choice Riced Cauliflower to get the perfect base for the pot roast. 

riced cauliflower

It’s savory but light at the same time, which complements the decadent beef on top.

brown butter sage riced cauliflower

My mom makes the BEST pot roast – it’s easily one of my favorite meals that she makes. She cooks hers in a Dutch oven on the stovetop, but I prefer using the oven because it’s more hands off. While the pot roast does take a few hours to cook, it’s passive time! You can get things done around the house or heck, read a book while it’s in the oven. 

The result is the same though: a pot roast that is so tender that it falls apart. It’s absolutely delicious! 

cider braised pot roast with caramelized onions, butternut squash and cauliflower rice

You have to try it! Go grab the ingredients from ALDI and make it happen. This meal is like a warm hug on a plate!

cider braised pot roast with caramelized onions and butternut squash

Cider Braised Pot Roast

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Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice

This cider braised pot roast is made with caramelized onions, tender butternut squash and served over brown butter sage cauliflower rice!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

cider braised pot roast

  • 3 pound Black Angus Choice Chuck Roast
  • kosher salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 3 sweet onions, thinly sliced
  • 3 garlic cloves, minced
  • ½ cup Nature’s Nectar Apple Cider
  • 1 butternut squash, peeled and cubed (about 2 cups)

sage brown butter cauliflower rice

  • 4 tablespoons unsalted butter
  • 1 handful fresh sage leaves or ¼ teaspoon dried sage
  • 2 bags Seasoned Choice Riced Cauliflower
  • kosher salt and pepper

Instructions

  • Preheat the oven to 325 degrees F.
  • Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
  • Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.
  • Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.
  • Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.
  • Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2.5 to 3 hours.
  • After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with the caramelized onions and butternut squash over the cauliflower rice.

sage brown butter cauliflower rice

  • Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or 2 until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir ¼ teaspoon ground sage into the brown butter.
  • Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve.

cider braised pot roast with caramelized onions, butternut squash and cauliflower rice

That is the epitome of fall!

The post Cider Braised Pot Roast with Caramelized Onions and Cauliflower Rice. appeared first on How Sweet Eats.

Butternut Squash Bread

Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat. If you happened to catch my post last week for Apple Cinnamon Muffins, you may remember me coming up empty handed in my search for canned […]

The post Butternut Squash Bread appeared first on My Baking Addiction.

Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat.

Sliced loaf of butternut squash bread topped with figs and berries on a cutting board with a teapot and cup of chai in the background

If you happened to catch my post last week for Apple Cinnamon Muffins, you may remember me coming up empty handed in my search for canned pumpkin puree. Well, many of you came to my rescue and a couple of you even emailed offering to ship me cans. Thanks for having your girl’s back!

However, several of you emailed me to say that Aldi shelves were pretty stocked with pumpkin puree. I’m not a regular Aldi shopper, but my friend Erin is and she just so happened upon a pumpkin jackpot at Aldi this past weekend and graciously dropped 6 cans onto my front porch.

If you can’t find it in your area, Aldi just might be the place to go to score a few cans. In the meantime, I think you should whip up this Butternut Squash Bread. It’s light, sweet and perfect for fall!

(more…)

The post Butternut Squash Bread appeared first on My Baking Addiction.

Maple Sheet Pan Smoked Sausage with Butternut and Brussels.

aka, your new favorite dinner! Seriously, this maple sheet pan sausage is about to be your favorite fall weeknight meal.  It’s satisfying, it’s delicious, it’s both savory and sweet and super easy to make. The whole family goes crazy over this! P.S. if you’re trying to convert someone to a brussels sprouts lover, this.is.the.meal. They […]

The post Maple Sheet Pan Smoked Sausage with Butternut and Brussels. appeared first on How Sweet Eats.

aka, your new favorite dinner! Seriously, this maple sheet pan sausage is about to be your favorite fall weeknight meal. 

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

It’s satisfying, it’s delicious, it’s both savory and sweet and super easy to make. The whole family goes crazy over this!

P.S. if you’re trying to convert someone to a brussels sprouts lover, this.is.the.meal. They won’t be able to resist. 

squash, brussels and sausage on the sheet pan

Okay so let’s get to it.

I’m not kidding when I say this might make an appearance in your kitchen once a week for the next 6 months. 

Now… this other sausage and peppers sheet pan meal is one of my most made recipes EVER. It’s the easiest. It’s a go-to busy weeknight meal. It takes minutes to throw together and all you have to do is roast! Eddie calls it my cop-out meal because it’s embarrassingly simple and what I make when I don’t feel like making dinner.

And you know what else? One of my favorite things about that meal is that I usually have all the ingredients on hand and they LAST.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts just out of the oven

This is like that! But maybe better? And with a fall twist.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

First, these ingredients will last even longer. If you grab these things to have on hand for this recipe, they will all last a week or two (at least). 

Second, it’s a fantastic meal to prep ahead of time. You can chop the squash and slice the brussels and store them in the fridge. That simple prep action is basically the basis of our weeknight meals. I call it my 10 minute meal prep – it’s a huge part of my book coming out next spring. Little things like that save me so much time later. It’s a game changer for me.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

Third, this tastes like autumn heaven. Everything is tossed in maple and garlic and then roasted until slightly caramely. It has SO much flavor. 

Obviously – you can use whatever sausage you’d like! Sausage isn’t my favorite, so I like to use a smoked turkey sausage. It’s super good and so easy to use. 

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

Serve it on its own, serve it with rice – whatever you’d like.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

And dinner is ready!

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

Maple Sheet Pan Sausage

Print

Maple Sheet Pan Smoked Sausage with Butternut and Brussels

This maple sheet pan sausage is the perfect fall meal! Smoked turkey sausage, butternut squash and brussels roasted with maple and garlic.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 12 ounces smoked turkey sausage, sliced into 1-inch thick rounds
  • 2 cups cubed butternut squash, 1 inch cubes
  • 2 cups halved brussels sprouts
  • ¼ cup maple syrup
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • brown jasmine rice, for serving

Instructions

  • Preheat the oven to 425 degrees F. Chop the squash and brussels - you want the pieces roughly the same size. I chop the squash into 1-inch cubes. Then I chop the brussels accordingly, either halving or quartering them. It may differ each time depending on the size of your vegetables. I suggest keeping the squash in 1-inch cubes (no larger) so it cooks in 20 to 30 minutes.
  • Spread the sausage, butternut cubes and brussels sprouts out on a baking sheet.
  • Whisk together the maple syrup, olive oil and garlic in a bowl. Pour it over the sausage and vegetables and toss well. Sprinkle everything with salt and pepper.
  • Roasted for 15 to 20 minutes. Toss and roast for 5 to 10 minutes more. Serve immediately over rice.
  • This meal is great to make ahead of time - leftovers are great. You can also easily double it and do it on 2 sheet pans.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

No, really, this is SO EASY.

The post Maple Sheet Pan Smoked Sausage with Butternut and Brussels. appeared first on How Sweet Eats.

Butternut Squash Puree

Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes!  Well, it’s still hot here in Ohio, so it doesn’t exactly feel like fall yet. But I am choosing to ignore […]

The post Butternut Squash Puree appeared first on My Baking Addiction.

Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes! 

Butternut squash puree in a white bowl with whole spices and a spoon in the background

Well, it’s still hot here in Ohio, so it doesn’t exactly feel like fall yet.

But I am choosing to ignore that and continue living my best fall life until it’s cool enough for boots and sweaters.

First step? Decorating my front porch. I may not be getting a ton of visitors right now, but that doesn’t mean that anyone walking through the neighborhood can’t enjoy some fall decor!

Second step? All the fall baked goods. I started with Apple Pie Bread and Apple Cinnamon Muffins, and now I’m on to butternut squash.

(more…)

The post Butternut Squash Puree appeared first on My Baking Addiction.