Butternut Squash Enchiladas are filled with butternut squash, perfectly spiced black beans, cheese, and enchilada sauce. The perfect vegetarian meal for fall and they freeze well too! One of my favorite veggies to make during the fall is butternut squa…
Butternut Squash Enchiladas are filled with butternut squash, perfectly spiced black beans, cheese, and enchilada sauce. The perfect vegetarian meal for fall and they freeze well too! One of my favorite veggies to make during the fall is butternut squash. It has the most delicious, slightly-sweet flavor that makes any dish feel instantly comforting! I…
This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal. When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true. All about butternut squash The squash that everyone’s talking about is more than just a trendy craze. Butternut squash is a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato. Popular ways to eat it are in soup recipes, as a pasta sauce, or in risotto. Is butternut squash healthy? Here’s a little breakdown on the nutrition info of butternut squash: Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your […]
This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.
When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.
All about butternut squash
The squash that everyone’s talking about is more than just a trendy craze. Butternut squash is a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato. Popular ways to eat it are in soup recipes, as a pasta sauce, or in risotto. Is butternut squash healthy? Here’s a little breakdown on the nutrition info of butternut squash:
Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your daily need (source). You’ll get that in one serving of this butternut squash soup, along with more from the other ingredients.
Butternut squash is also high in Vitamin A and Vitamin C. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
Butternut squash is a low calorie food. 1 cup has 82 calories.
Ingredients in this butternut squash soup recipe
Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin! Instead of rich and heavy butters and creams of the past, butternut squash soup of today can feature beautiful flavors that are fully made of plants. Here’s what we included in this vegan butternut squash soup recipe:
Yellow onion
Garlic
Fresh ginger: this is key to the nuanced fall flavor profile!
Carrot
Butternut squash
Olive oil
Vegetable broth
Cumin
Chickpeas: this trick adds protein to the vegan soup, making it more filling than most!
Coconut milk
What’s the best way to cut butternut squash?
The longest lead time item in this soup? Cutting the butternut squash! This squash is notoriously difficult to peel and chop. We recommend using a fresh butternut squash in this recipe for best results (though you can use frozen in a pinch). Here are some tips for best way to cut butternut squash:
Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.
How to make butternut squash soup
This butternut squash soup recipe is easy to make, once you’ve gotten past the cutting part! Here are the basic steps to a butternut squash soup:
Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below!
Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant.
Add the remaining ingredients and simmer. Simmer until the veggies are tender.
Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.
Chickpeas add body, protein and fiber to a vegan soup
A unique ingredient in this vegan butternut squash soup helps it stay filling by giving it a boost of protein and fiber: chickpeas! Don’t worry if you’re not a chickpea fan. You’ll puree them right into the body of the soup, so the flavor is barely perceptible and the texture is non-existent. You can omit the chickpeas if you like, but we love adding a boost of nutrients and keeping the soup as filling as possible.
What to serve with butternut squash soup
Once you’ve simmered and blended, let’s get to eating this tasty soup! There are lots of ways to serve a butternut squash soup recipe, but remember: you’ve got to add something to make it filling! Here are some options we love:
Crusty bread. Grab and artisan loaf or try homemade.
In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
Add the carrots, squash, vegetable broth, cumin, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
Add the chickpeas and coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving.
Notes
*To speed up prep, substitute frozen butternut squash.
Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes!
When contemplating …
Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes!
When contemplating the flavors for this fall-themed Buddha bowl concept, I couldn’t shake the idea of grains topped with roasted butternut squash and Brussels sprouts with tahini sauce.
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…
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!
Comfort food is a must during the chilly fall and winter months. Our family loves making chicken pot pie, lasagna, chicken and dumplings, creamy chicken noodle soup, and spaghetti and meatballs. We also love lighter comfort food like this Easy Butternu…
Comfort food is a must during the chilly fall and winter months. Our family loves making chicken pot pie, lasagna, chicken and dumplings, creamy chicken noodle soup, and spaghetti and meatballs. We also love lighter comfort food like this Easy Butternut Squash Soup. This classic butternut squash soup is creamy, nourishing, and oh so cozy!…
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 […]
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 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.
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.
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:
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.
Use a serrated peeler: Theeasiest 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.
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.
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.
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.
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:
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.
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.
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.
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 […]
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 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.
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!
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!
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.
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.
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!
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!
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.
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!
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 […]
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 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!
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.
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.
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!
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.
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
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 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Servings 4people
Author How Sweet Eats
Ingredients
2butternut squash
kosher salt and pepper
olive oil for drizzling or spraying
1/2cuphoney
1jalapeño pepper,thinly sliced
⅔cupcrumbled feta cheese
⅓cupsalted, 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!
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 […]
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 brown butter sage cauliflower rice!
Oh my word.
It is heaven and it is the best comfort food of life.
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.
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?
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.
It’s savory but light at the same time, which complements the decadent beef on top.
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!
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 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 30minutes
Cook Time 3hours
Total Time 3hours30minutes
Servings 4people
Author How Sweet Eats
Ingredients
cider braised pot roast
3poundBlack Angus Choice Chuck Roast
kosher salt and pepper
2tablespoonsall-purpose flour
2tablespoonsSpecially Selected Extra Virgin Olive Oil
3sweet onions,thinly sliced
3garlic cloves,minced
½cupNature’s Nectar Apple Cider
1butternut squash,peeled and cubed (about 2 cups)
sage brown butter cauliflower rice
4tablespoonsunsalted butter
1handful fresh sage leaves or ¼ teaspoon dried sage
2bags 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.