Butternut Squash Three Ways

Chef Reva’s December workshop for seniors held at the Council on Aging focused on the butternut squash, with three different takes on this local favorite. Served hot, cold, or baked in a muffin, the butternut squash is a healthy addition to a meal. Healthy Waltham’s workshop series, titled “Cooking for one? Make it fun!” is geared toward seniors who may want to cook in smaller amounts or serve a food item over several days. The workshop series with Chef Reva will continue this winter; please contact the Council on Aging/Waltham Senior Center, 488 Main St., 781-314-3499, to sign up. Workshops are free to participants, but advance registration is required.

Butternut Squash Three Ways for Three Days

Butternut Squash Muffins

Butternut Squash Muffins

Day 1

Roasted Butternut squash with Brussels Sprouts

  • ½ butternut squash
  • ½ lb. Brussels sprouts, whole or halved if large
  • olive oil
  • dried thyme
  • dried rosemary
  • salt and pepper
  1. Preheat oven to 400F.
  2. Toss Brussels with just enough olive oil to coat and spread on a baking sheet. Sprinkle with a pinch each of thyme, rosemary, salt and pepper.
  3. Bake until browned and crispy and soft in the middle, 15-20 minutes.
  4. Options for roasting squash:

Roast it whole: Wash squash and pierce skin and multiple places with a fork. Wrap in foil, place on a baking sheet and bake until tender, about one hour. Cool before peeling, cutting and using in the following recipes.

Cut in half: Remove a thin slice from the bottom of the squash and cut off the top part just below the stem. Stand squash upright on board and cut straight down the middle. Use a spoon to scoop out the seeds. Roast cut side down or slice into ½-inch thick pieces and roast as Brussels sprouts above. Note: peel will come off easily once cooked so there is no need to peel before baking.

  1. Combine roasted Brussels sprouts with roasted squash and enjoy.

Day 2

Roasted Butternut Squash Salad with Apple Cider Vinaigrette

  • 2 cups mixed greens (spring mix, arugula, spinach – choose your favorite)
  • ¼ butternut squash, roasted and cut into chunks
  • butternut squash seeds (if reserved), roasted
  • 2 Tablespoons sunflower or pumpkin seeds, roasted
  • 2 Tablespoons grated or shredded parmesan cheese, optional
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoon Dijon mustard
1 teaspoon maple syrup
  • ¼ cup olive oil (more or less, to taste)
  1. Combine lemon juice, apple cider vinegar, mustard, maple syrup and olive oil in a container or jar with tight-fitting lid.
  2. Add a pinch of salt and pepper; shake to combine.
  3. Toss greens and squash with enough dressing to coat.
  4. Top with roasted seeds and parmesan cheese.

Day 3

Butternut Squash Muffins

  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¾ cup oats
  • ¼ cup brown sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • ½ cup plain nonfat yogurt
  • ½ cup canola oil
  • 1½ cups butternut squash puree
  • ¼ cup chopped prunes
  • 2 Tablespoons chopped candied ginger
  • butternut squash seeds (or use pumpkin or sunflower), optional
  1. Preheat oven to 375F and prepare muffin tin by lining with greased papers or greasing only.
  2. Combine flours, oats, brown sugar, baking powder, salt, and cinnamon in a large bowl and stir to combine.
  3. In another bowl, combine eggs, yogurt, oil and squash puree and mix until smooth.
  4. Add prunes and ginger to wet ingredients and mix.
  5. Combine wet and dry ingredients and mix until just combined (no dry flour visible).
  6. Divide batter (it will be thick) among a dozen muffin tins and top with seeds (if using).
  7. Bake about 20 minutes until slightly browned and firm to the touch. A toothpick inserted in the center of muffins should come out clean.
  8. Leave muffins in tin until cool enough to touch. Allow muffins to cool completely on a wire rack.
  9. Keep muffins in an airtight container or Ziploc bag. These muffins also freeze very well.

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