I’ve been on a huge butternut squash kick lately. Our grocery store sells a pre-packaged spiralized version that takes all of the annoying work out of cutting and deseeding it, which I know can be a barrier for me when I go to cook it, even if I know that all I really have to do is bake it andĀ then take the skin off and it’s really not all that hard anyway. But I’ll take whatever makes me eat more veggies, especially since the spiralized version costs almost the same amount as the actual butternut squash. We also made the best butternut squash, bacon, and brussel sprout pasta the other day, which got me thinking about all of the squash recipes I’ve made for you all here. So today, I’m sharing my favoriteĀ 7 Go-To Squash Recipes that highlight the best of fall’s squash bounty.
If you’re lazy like me and can’t find pre-cut or spiralized butternut squash, choose delicata which doesn’t need the skin to be removed before eating. Plus, it’s super rich and creamy tasting, just like its more popular butternut cousin.
Here are my go-to recipes, from soup to frittata to flatbread (click on the title to get to the actual recipe):
This lightened up version of the classic recipe is vegan and sweetened with apples.
This simple side dish is the perfect complement to a host of dinners.
A low carb way to eat your egg-in-a-hole!
The butternut squash almost acts like a cream sauce in this recipe, with no dairy necessary.
The easiest of hearty fall meals!
This recipe is as gorgeous as it is tasty and would make the perfect fall brunch dish.
Squash + zucchini = the perfect pizza appetizer.
Have you been cooking with squash lately? What are some of your go-to recipes?