Peeling and cutting a butternut squash may seem like a daunting task, especially if you’ve never worked with one before. I’ve created this quick demo video “How to Cut a Butternut Squash” to show you how easy it can be.
Keep in mind…
When working with butternut squash you’ll notice a thin film that makes your hands feel tight and stiff, sometimes even itchy. Don’t worry, this will go away within an hour or so. It happens to me almost every time I cut one! Because Mother Nature is simply genius, Butternut Squash contains a sticky, sap-like substance that’s released when it’s cut. This creates a protective scab if the butternut squash becomes cut or damaged, however it also has the same effect on skin.
Butternut Squash: The Star of the Show
Now that you know how to peel and cut a butternut squash, here are some of our delicious recipes where Butternut Squash is the star of the show:
Butternut Squash and Black Bean Tacos
Butternut Squash and Black Bean Tacos
Vegan | Gluten-Free | Plant-Based | Anti-Candida
Ingredients
For the tacos:
- 2 Tablespoons olive or coconut oil
- 1/3 cup red onion small dice
- 4 garlic cloves minced
- 2 Tablespoons jalapeño pepper minced optional
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 2 cups butternut squash small cubes
- 1 (15-ounce) can black beans, rinsed
- Juice of 1 lime about 1 Tablespoon
- 2 green onions white and green parts minced
- 4 sprigs cilantro minced
For the tortillas:
- 1 cup cassava flour*
- 1/2 teaspoon sea salt
- 2/3 cup filtered water room temperature
- 2 Tablespoons olive oil
Instructions
For the tacos:
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Heat a large skillet over medium heat with 2 Tablespoons olive or coconut oil. Add the onions, garlic, jalapeño (if using), cumin, smoked paprika and a pinch of sea salt. Sauté for 3 – 4 minutes, stirring constantly.
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Add the butternut squash and another pinch of sea salt and continue to sauté for about 5 – 6 minutes more, or until butternut squash is easily pierceable with a fork (timing on this will vary depending on how big your cubes are). Add the black beans, lime juice and another pinch of sea salt. Give it a quick stir to combine fully and let simmer for about 2 – 3 minutes more. Remove from heat and add the green onions and cilantro.
For the tortillas:
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To make the tortillas, combine all of the ingredients in a medium sized mixing bowl. The batter should not be too wet or too dry. If too wet, add more flour 1 teaspoon at a time. If too dry, add more water, 1 teaspoon at a time. Roll into balls about the size of a golf ball.
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If using a tortilla press, line with parchment and press. If you do not have a tortilla press, you can use 2 pieces of parchment paper and place the batter in the middle and roll out using a rolling pin.
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Heat a dry skillet over medium-high heat. Place tortilla on the hot skillet and allow to cook for about 30 seconds, flip over, and cook for 30 seconds more. Cool on a cooling rack. Continue until all the batter is gone.
Recipe Notes
*I prefer Otto's Brand Cassava Flour.
Roasted Butternut Squash Salad
Roasted Butternut Squash Salad
Vegan | Gluten-Free | Plant-Based | Anti-Candida
Ingredients
- 1 medium to large butternut squash about 4 cups when chopped
- 1/4 cup olive oil divided
- 1/2 teaspoon plus 1/4 teaspoon sea salt divided
- 1/2 cup red onion small dice
- 2 scallions green and white parts minced
- 1/4 cup sunflower seeds
- 1/4 cup pitted black olives sliced optional
- 1/4 cup sun dried tomatoes
- 2 Tablespoons fresh cilantro minced
- 1 Tablespoon rice or apple cider vinegar
- Juice of 1 lemon
- Pinch black pepper
- 4 cups organic arugula*
Instructions
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Preheat oven to 350 degrees F.
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Peel and cube the butternut squash into bite size pieces and place in a large bowl.** Try to make the pieces around the same size for even cooking. Add 2 Tablespoons of olive oil and 1/4 teaspoon sea salt and use your hands to combine with squash. Pour onto a baking sheet and spread the butternut squash around to avoid crowding the pieces together. Bake for 18-25 minutes, or until piercable with a fork. Stir the squash on the baking sheet half way through cooking.
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Meanwhile, heat 1 Tablespoon of olive oil in a medium size skillet over medium heat. Add red onion and 1/4 teaspoon sea salt and sauté for a few minutes. As onion begins to turn translucent, add minced scallions and cook for 30 more seconds. Pour sautéed onions and scallions into large mixing bowl along with sunflower seeds, black olives, sun dried tomatoes, and cilantro. When the butternut squash has finished cooking, add to the large mixing bowl as well.
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Finally, add the remaining 1 Tablespoon of oil, 1/4 teaspoon of sea salt, along with the vinegar, lemon juice, and black pepper to the mixing bowl and gently stir.
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Serve warm over a bed of arugula.
Vegan Nacho “Cheese” Dip
Vegan Nacho "Cheese" Dip
Vegan | Gluten-Free | Dairy-Free
Ingredients
- 2 cups butternut squash peeled and chopped
- 2 Tablespoons jalapeno pepper seeded
- 3 Tablespoons olive oil
- 3/4 teaspoon sea salt
- 1/4 cup raw hemp seeds
- 1/2 cup unsweetened full fat coconut milk *
- 2 cloves garlic
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon raw apple cider vinegar
- 1 Tablespoon smoked paprika
- 1/4 teaspoon turmeric powder
- Pinch black pepper
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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Peel the butternut squash and chop into ½-inch cubes. Place on baking sheet with chopped jalapeño and drizzle with olive oil and sea salt. Using your hands, make sure all the squash is coated evenly. place in the oven on the middle rack and bake for about 30 minutes, or until tender. Stirring about halfway through cooking time.
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Place cooked squash into your blender with remaining ingredients. Starting on low speed start to blend, slowly working up to high speed. Blend until smooth and creamy.
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Taste for seasoning.
Recipe Notes
*I prefer canned coconut milk for this recipe!
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