As the weather cools down warming recipes can be just what you need. Pumpkins are a versatile and delicious autumn vegetable, which can be made into delicious warming dishes, especially these three great butternut pumpkin recipes.
A particular type of pumpkin I love is butternut squash. Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed or mashed and used in everything from savoury to sweet recipes.
To warm up your autumn days and nights, here are three delicious butternut pumpkin recipes.
Recipe and image by olivemagazine.com
A really attractive autumn recipe with sweet butternut squash halves stuffed with roasted vegetables and goat’s cheese and finished with a scattering of breadcrumbs.
- 2 small butternut squash
- 1 clove garlic crushed
- drizzle olive oil
- a pinch dried chilli flakes
- 1 tsp thyme chopped
- 1 courgette cut into 2cm pieces
- 1 red pepper cut into 2cm pieces
- 2 small red onions cut into thin wedges
- 200g cherry tomatoes
- 50g pine nuts
- 1 tbsp breadcrumbs
- 1 tbsp parsley chopped
- 1 tbsp parmesan*
- 100g goat’s cheese*
*For a vegan alternative simply substitute the parmesan and goat’s cheese for something like cashew cheese
1. Heat the oven to 200C/fan 180C/gas 6. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Mix the garlic, 2 tbsp olive oil, chilli and thyme and brush over the flesh. Bake for about 30-40 minutes until tender.
2. Meanwhile, roast the courgette, pepper and onions with 1 tbsp olive oil for 20-25 minutes until starting to brown at the edges. Add the tomatoes and pine nuts and cook for 10 minutes. Mix the breadcrumbs, parsley and parmesan.
3. Arrange the roasted vegetables and crumble the goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes.
Recipe and image by halfbakedharvest.com
What could be bad about four cheeses, pasta and butternut squash? That’s got to be one of the best autumn combos…plus this recipe is simple to make and perfect for feeding a crowd or even just yourself!
- 1/2 a medium butternut squash seeded
- 1 head garlic outer skins removed
- 2 tablespoons oil
- kosher salt + pepper
- 1 pound rigatoni
- 1 cup whole milk
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 cup whole milk ricotta cheese
- 2 cups fresh baby spinach
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 1 cup grated parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded mozzarella cheese
- 8-10 pepperoni optional
1. Preheat the oven to 205 degrees C.
2. Place the butternut squash on a baking sheet. Chop the top 1/3 of the garlic off to reveal the cloves and place on the baking sheet with the squash. Drizzle the squash and garlic with olive oil and season with salt + pepper. Transfer to the oven and bake for 30-35 minutes or until the squash is fork tender. Remove from the oven and let cool. Turn the oven to 230 degrees C.
3. Next, bring a large oven safe pot of water to a boil and boil the pasta until al dente. You want the pasta to still have a bite to it. Just before draining, reserve 2 cups of the pasta cooking water. Drain and add the pasta back to the pot.
4. Use a spoon to remove the seeds from the roasted squash. Discard the seeds. Now scoop the flesh from the squash and add it to a blender or food processor, discard the squash skin. Squeeze the roasted garlic cloves out of their skins and add to the blender. Now add the 1 1/2 cups of reserved pasta water, the milk, oregano and thyme. Season with salt + pepper. Pulse until completely smooth. Add the ricotta and pulse until just combined.
5. Pour the butternut squash sauce over the pasta and set the pot over medium heat. Add the spinach, sun-dried tomatoes and 1/4 cup oil from the sun-dried tomato jar. Toss to combine. Cook until the spinach is wilted and the sauce is hot about 5 minutes. Remove from the heat and stir in the parmesan and fontina cheese. Spread the pasta in even layers, or if needed, transfer to a baking dish. Top with mozzarella and pepperoni. Place in the oven and bake for 10 minutes or until the cheese is melted and gooey. Eat!
Recipe and image by lovelylittlekitchen.com
These little pumpkin-y pillows are sure to just melt in your mouth. They are a cross between a cookie and the top half of a muffin.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 cup pure pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Preheat oven to 190 degrees C and line baking sheets with parchment paper or spray with non-stick baking spray.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat sugar and butter with mixer on medium-high speed, then blend in pumpkin, egg, and vanilla until incorporated.
- Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
- Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking paper (12 per sheet) and bake for 11-13 minutes.
- Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.
So there you have it. Three delicious butternut pumpkin recipes that are sure to keep you warm this autumn.