Our Best Butternut Squash Soup

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 […]

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

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.

Vegan butternut squash soup

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.
Butternut squash soup

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
How to Cut Butternut Squash

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.
Butternut squash soup

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:

Vegan butternut squash soup

What else to do with butternut squash?

There are so many ways to use this tasty squash! Here are a few more ideas for fall:

This butternut squash soup recipe is…

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

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Vegan butternut squash soup

Best Butternut Squash Soup Recipe


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

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

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.


Ingredients

  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and finely grated ginger
  • 1 cup peeled and chopped carrots (about 2 medium or 1 very large)
  • 1 medium butternut squash (4 cups chopped)*
  • 2 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 teaspoon dried sage
  • 1 teaspoon kosher salt
  • 15-ounce can chickpeas
  • 1 cup full fat coconut milk, plus more to garnish
  • Optional garnishes: fresh chopped parsley, pepitas

Instructions

  1. Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.
  2. 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.
  3. 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.
  4. 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. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Butternut squash soup recipe, vegan butternut squash soup

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

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles. One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved. How to make spaghetti squash lasagna: basic steps This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do: Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash. *Note: Using the […]

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

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.

Spaghetti squash lasagna

One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.

How to make spaghetti squash lasagna: basic steps

This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:

  1. Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
    *Note: Using the Instant Pot cuts this time in half.
  2. Step 2 (15 minutes): Make the filling and layer it up.
  3. Step 3 (10 minutes): Bake it until the cheese melts.
Spaghetti squash lasagna

Tips on how to cook spaghetti squash

The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:

  • Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
  • Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
  • Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
  • Allow to steam 5 minutes in a colander. This helps to remove excess liquid.

Alternative method: Instant Pot!

Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.

The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!

How to make spaghetti squash lasagna

Spaghetti squash lasagna filling ingredients & add-in ideas!

Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:

  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Italian seasoning
  • Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
  • Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.

Bake it in the shells, or use a baking dish!

The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:

  • Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
  • Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Spaghetti squash lasagna

Make ahead tips for spaghetti squash lasagna

Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:

  • Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
  • Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!

Sides to serve with spaghetti squash lasagna

This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):

We hope you love it as much as we do! Let us know in the comments below.

Spaghetti squash recipe

This spaghetti squash lasagna recipe is…

Vegetarian and gluten-free.

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Spaghetti squash lasagna

Favorite Spaghetti Squash Lasagna


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

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.


Ingredients

  • 2 medium spaghetti squash
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
  • 1 1/2 to 2 teaspoons kosher salt
  • 2 1/2 cups spaghetti sauce or marinara, your favorite brand (24 ounce jar)*
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
  3. Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
  4. Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
  5. Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to 1/2 teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between 1/4 to 1/2 teaspoon more. 
  6. Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 1/2 cups sauce. Sprinkle the top with 1/2 cup shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese (split across the 4 shells or in the pan).
  7. Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil. 

Notes

*To make a more filling spaghetti squash lasagna, simmer 1 1/2 cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain 3/4 pound ground beef and add it to the sauce.

**Make ahead tips:  Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Spaghetti squash lasagna

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

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.

Print
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

So—What’s the Difference Between Pumpkin & Squash?

What’s in a name? When it comes to pumpkins, not much.
The word pumpkin probably makes you think of a large, round orange specimen ready for carving, but any hard-skinned squash could be called a pumpkin—there’s no botanical distinction tha…

What's in a name? When it comes to pumpkins, not much.

The word pumpkin probably makes you think of a large, round orange specimen ready for carving, but any hard-skinned squash could be called a pumpkin—there’s no botanical distinction that makes a pumpkin a pumpkin

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Kefir-Ranch Dip Is Good for Your Gut. It Tastes Really Good, Too.

The title of Lindsay Maitland Hunt’s latest cookbook, which released this summer, says it all. Help Yourself: A Guide to Gut Health for People Who Love Delicious Food. It’s an ambitious, flavor-forward collection that covers everything from digestive s…

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If you grew up with the USDA food pyramid, it’s likely that these guidelines and my food pyramid will look a little different to you. Once you start eating with your microbes in mind, these are the things that are crucial. How you source ingredients matters, too, not just for your gut but for the health of the planet. These are by no means rules; rather, they are meant to encourage and educate you about the best-case scenario.

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Butter Parmesan Gnocchi with Squash, Corn & Tomatoes

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squas…

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The post Butter Parmesan Gnocchi with Squash, Corn & Tomatoes appeared first on Two Peas & Their Pod.

35 Zucchini Recipes {And More!}

Wondering what to do with all of that garden zucchini? We are coming to your rescue by sharing our all-time favorite zucchini recipes! You are going to want to make them all this summer! Zucchini Season, My Favorite Time of Year Summer is in full swing…

Wondering what to do with all of that garden zucchini? We are coming to your rescue by sharing our all-time favorite zucchini recipes! You are going to want to make them all this summer! Zucchini Season, My Favorite Time of Year Summer is in full swing and that means it is zucchini season, my favorite…

The post 35 Zucchini Recipes {And More!} appeared first on Two Peas & Their Pod.

Squash and Zucchini Casserole

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know! Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash. Ingredients for squash and zucchini casserole This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need: Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly. Spices: garlic powder, onion powder, oregano, salt Olive oil or butter Parmesan cheese 2% milk Flour Seasoned Italian panko: this is […]

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

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.

Squash and zucchini casserole

Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know!

Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash.

Ingredients for squash and zucchini casserole

This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:

  • Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly.
  • Spices: garlic powder, onion powder, oregano, salt
  • Olive oil or butter
  • Parmesan cheese
  • 2% milk
  • Flour
  • Seasoned Italian panko: this is the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
Zucchini

Use Italian Panko or breadcrumbs, or this substitute

This casserole is made using Italian panko or breadcrumbs. What are they? Italian breadcrumbs have seasonings and salt added. This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:

  • Use regular panko or make homemade breadcrumbs.
  • To 1 cup of the plain panko or breadcrumbs, add: 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder and 1/8 teaspoon dried thyme, and 1/8 teaspoon kosher salt.
  • Use 1/2 cup in the recipe below and save the remaining for future recipes.
How to make bread crumbs with herbs
Try homemade Italian breadcrumbs if you can’t find storebought

How to make squash and zucchini casserole (basic steps)

The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:

  • Slice & season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
  • Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
  • Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
  • Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
Zucchini and squash casserole

Here’s why to rest after baking!

Once you’re done baking this squash and zucchini casserole, here’s the thing. It’s best to rest for at least 10 minutes after baking. Why? Two reasons:

  • Resting lets the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken.
  • It also cools and sets the squash. The squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.

Variation: gluten free casserole

Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:

  • Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
  • Flour: You can use gluten-free flour or cornstarch in place of the flour.
Zucchini and squash casserole

Ways to serve squash and zucchini casserole

This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Are a few ways to serve it:

This squash and zucchini casserole is…

Vegetarian. For gluten free, see the section above.

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Squash and zucchini casserole

Squash and Zucchini Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.


Ingredients

  • 3 pounds zucchini and squash (about 2 medium zucchini and 2 medium squash)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons oregano
  • 1 3/4 teaspoons kosher salt, divided
  • 2 tablespoons olive oil or butter
  • 3/4 cup + 2 tablespoons shredded Parmesan cheese
  • 1/2 cup + 2 tablespoons 2% milk
  • 1 tablespoon flour
  • 1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)*

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
  3. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
  4. Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
  5. Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
  6. Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.

Notes

*You can also make homemade Italian breadcrumbs: see Step 4 in How to Make Breadcrumbs.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Squash and Zucchini Casserole

More zucchini recipes

Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:

  • Perfect Sauteed Zucchini Ten minutes in a hot pan makes this green vegetable truly irresistible.
  • Best Zucchini Bread It’s got the best flavor: cinnamon-scented, with just the right sweetness.
  • Grilled Zucchini Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor!
  • Chocolate Zucchini Cake This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.

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

Why You Should Cook a Whole Dang Squash in Your Slow Cooker

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort…

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.


The humble winter squash is a beloved cold-weather staple, but when was the last time you changed up your cooking method for those butternuts and acorns? I can’t tell you how many times I’ve slid a tray of oiled and salted wedges into the oven for roasting, pureed cubes into soup, stirred a puree into a dip or batter. Were the results of those squash-y endeavors a delight to eat? Of course. Still, none excites me in a way I want to write home about, as they say.

Read More >>

Butternut Squash Pasta

Everyone loves this butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese. Top with Parmesan & serve! Say hello to our new favorite way to eat squash: this butternut squash pasta! Alex and I have been on quite the run of healthy pasta recipes lately, from creamy cavatappi with hidden cauliflower to our best ever vegan lasagna. But could you make room in your heart for your more? Because this one is darn good. Tender butternut squash is pureed into a creamy sauce with garlic, spices, and goat cheese. It’s savory with a sweet undertone, and the perfect sauce to cover al dente pasta. It’s a little like mac and cheese, but a little sweeter and loads healthier. What’s in this butternut squash pasta? The ingredients in this butternut squash pasta are simple: the squash carries a lot of flavor and color for the sauce itself! Here’s what’s in it: Butternut squash Olive oil & vegetable broth for sauteing and simmering the squash Garlic to bring big flavor Chili powder and nutmeg to add complexity Goat cheese to add creamy body Other than salt and pepper, that’s it! It’s quite simple to make. […]

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

Everyone loves this butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese. Top with Parmesan & serve!

Butternut squash pasta

Say hello to our new favorite way to eat squash: this butternut squash pasta! Alex and I have been on quite the run of healthy pasta recipes lately, from creamy cavatappi with hidden cauliflower to our best ever vegan lasagna. But could you make room in your heart for your more? Because this one is darn good. Tender butternut squash is pureed into a creamy sauce with garlic, spices, and goat cheese. It’s savory with a sweet undertone, and the perfect sauce to cover al dente pasta. It’s a little like mac and cheese, but a little sweeter and loads healthier.

What’s in this butternut squash pasta?

The ingredients in this butternut squash pasta are simple: the squash carries a lot of flavor and color for the sauce itself! Here’s what’s in it:

  • Butternut squash
  • Olive oil & vegetable broth for sauteing and simmering the squash
  • Garlic to bring big flavor
  • Chili powder and nutmeg to add complexity
  • Goat cheese to add creamy body

Other than salt and pepper, that’s it! It’s quite simple to make. The only time consuming part is chopping the squash…

Butternut squash

The best way to cut butternut squash?

OK, we know butternut squash can be a pain to cut! It’s worth it in the end, but it can be stressful to wrangle. We’ve created a video to show you just how to do it! The main pointers are that we cut off the neck of the squash, then peel both halves. Then you’ll cut them each into strips, then squares. It’s much easier to watch, so here’s a quick video of How to Cut Butternut Squash!

Fresh vs frozen butternut squash

Let’s say you want to shortcut the chopping part. Can you use frozen butternut squash instead of fresh? Yes! Frozen butternut squash makes this recipe a breeze, and cuts the prep time! With frozen butternut squash you can make this recipe in about 30 minutes. Are there any differences in the recipe? The only thing that you’ll have to pay attention to is the amount of broth that’s added in the blender. Keep reading…

Butternut squash pasta

Main tip: add splashes of broth until a creamy sauce forms!

Once you’ve cut your squash, you’ll saute it with garlic, then simmer it with the veggie broth, chili powder and nutmeg until it’s tender. Then you’ll dump it all in a blender and whiz it up! At this point, the ability of the sauce to blend will depend on the freshness of the squash and whether it’s fresh or frozen. So, add additional splashes of broth until the puree blends into a creamy sauce! Then, you’ll add the goat cheese and blend again: the goat cheese adds the final flavoring and creamy body.

What to serve with butternut squash pasta

And that’s it: a creamy, healthy butternut squash pasta full of nutrients and a total crowd pleaser! Our son Larson is very into this one (he calls it “mac and cheese”). While we’re not the type of people to secretly hide vegetables, we enjoy that this gets him to eat his veggies! To make it into a meal, here are a few easy side dishes that we recommend:

  • Easy Arugula Salad This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!
  • BEST Kale Salad This is the BEST way to eat kale! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness in this Tuscan kale salad.
  • Easy Garlic Bread Wow, is this easy garlic bread tasty! It’s crunchy on top, chewy on the inside, and full of flavor: the perfect side to go with pasta.
Squash Soup
If you’re looking for other squash recipes, this Curried Butternut Squash Soup is a stunner.

Some favorite butternut squash recipes

Alex and I are big squash fans over here! Confession: we used to skip it in favor of sweet potatoes because they were so much easier to prepare. But today, it makes frequent appearances in our fall and winter repertoire. Here are a few more favorite butternut squash recipes:

This recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Print
Butternut squash pasta

Butternut Squash Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8

Description

Everyone loves this butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese. Top with Parmesan & serve!


Ingredients

  • 1 pound penne pasta (or gluten-free pasta)
  • 4 cups diced butternut squash (1 small) or frozen
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 1/2 cups vegetable broth, plus more for blending
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ounces goat cheese
  • Grated Parmesan cheese, for the garnish
  • Finely chopped fresh Italian parsley, for the garnish

Instructions

  1. Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is done, drain it and return it to the pot.
  2. Peel and dice the butternut squash. Mince the garlic.
  3. In a large skillet, heat the olive oil over medium-low heat. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Cook for 10 to 15 minutes until the squash is tender.
  4. Carefully transfer all the contents to a blender and blend until creamy, stopping and adding additional splashes broth as needed to come to a creamy texture (the exact amount will vary based on the freshness of the squash). Add the goat cheese and blend again until a creamy sauce forms.
  5. Stir the sauce into the pasta. Serve immediately, garnished with grated Parmesan cheese and chopped parsley.

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

Keywords: Butternut Squash Pasta

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