This autumnal variation on Italian bread salad makes the most of seasonal squash for an easy yet hearty vegetarian dinner on busy weeknights.
Cubed butternut squash combined with ricotta cheese and garlic-sage butter makes an irresistibly delicious fall-inspired take on this northern Italian classic that comes together quickly in under an hour.
Butternut Squash Panzanella Autumn Italian Bread Salad
Italian bread salad is typically associated with summer dining. But its popularity extends far beyond this season! In this autumnal variation, its combination of sweet and savory elements include cubes of butternut squash, Parmesan cheese and bagna cauda with fresh basil as the final touch.
This vegan orecchiette recipe makes an impressive vegetarian addition to any fall dinner party, while being ready in just under an hour for quick weeknight enjoyment! No one would know it wasn’t made from meat! This classic can even be made without breaking a sweat if time allows!
Tuscan cuisine prides itself on not wasting food, including stale bread. That is the philosophy behind this comforting risotto recipe featuring tender butternut squash pieces and brown butter’s umami flavor, enhanced by delicate saffron notes for both delicate flavor and vibrant golden hue.
If you want a satisfying soup without all the work of making risotto, this recipe may be for you. Roasted butternut squash and potatoes pair nicely with onion, garlic and thyme for a delicious crowd-pleasing meal!
Preheat the oven to 425deg and cut sourdough into 1-inch cubes, coating each one in two tablespoons of olive oil and seasoning it with salt and pepper. Spread on a baking sheet and bake until toasted – approximately 10 minutes. In a medium bowl combine remaining oil, vinegar, maple syrup and sage with half cup melted butter until fully mixed; combine in with the toasted bread, butternut squash cubes, brussels sprouts leaves apples pumpkin seeds; mix to coat before seasoning it all – Season and add as desired – before seasoning!
Serve this salad alongside any grilled protein, or enjoy it alone for lunch or light dinner. For additional guests, double the recipe.
Butternut Squash Galettes
If you love the delicious flavors of winter squash, make this Butternut Squash Galette. Perfect for special events such as potluck dinners or holiday meals, but equally satisfying on weeknight dinner tables as most ingredients can be prepped ahead.
Galettes are rustic free-form tarts that can be filled with both sweet and savory ingredients, like this dish featuring Kale, Onion, and Gruyere Cheese. This recipe is great for beginner or seasoned bakers alike – the dough can even be prepared ahead of time (you could even purchase store-bought pie crust!), making assembling and baking an impressive appetizer or main course easy and effortless.
Prep this dish easily by preheating your oven to 400 degrees, drizzling butternut squash with olive oil and seasoning it with salt and pepper before placing on a sheet pan to roast for 30 minutes, flipping halfway through. Once tender, set it aside to cool. Meanwhile, melt one tablespoon of butter in a medium heavy skillet over low heat before adding the sliced leeks and cooking, stirring frequently, for approximately 25-30 minutes or until softened and slightly caramelized – perfect accompaniment to this recipe!
Once the leeks have cooled, combine shredded cheeses and roasted butternut squash together in a large bowl, spreading this cheese-packed filling evenly over your crust, leaving about a 2-inch border all around. Top your tart with slices of leeks before folding up each side over them pleating each side over another with pleating motions. Brush this pastry with egg wash if desired before sprinkling more shredded parmesan on top for additional flavour! Bake this treat until the crust is golden brown and bubbling within 30-35 minutes!
Butternut Squash Risotto
Risotto is an easy and hearty one-pan meal perfect for fall days. Incorporating butternut squash and sage gives it a delicious fall flair, creating an ideal comfort food to warm you through those blustery autumn nights.
Risotto requires constant stirring while it cooks, with the key to success being adding 1/2 cup of warm stock at a time until all has been absorbed by the rice. Roasted butternut squash and Parmesan cheese add sweet-savory notes while saffron adds beautiful yellow hue and subtle floral flavoring.
Add extra autumn flavor and texture to this risotto by roasting smaller pieces of the same squash that was pureed, and stir them in as part of the final dish for a savory-sweet blend. You could even incorporate cooked, shredded chicken as an additional protein source!
By replacing white wine with vegetable broth, this recipe offers an effective way to enjoy all of the pumpkin’s delightful flavors without its high alcohol content and cost. Alternately, dry vermouth may also be substituted in its place or simply left out altogether.
Risotto can make for a luxurious meal when combined with sauteed mushrooms, caramelized onions, and more Parmesan cheese for an elegantly presented dinner. To add an autumn flair and add an extra splash of color to each plate, garnish each one with fresh sage leaves as an additional decorative flourish.
Just adding a drizzle of maple syrup glaze gives these tasty little dumplings an irresistibly sweet finish, creating the ideal appetizer or light dinner to share with family or friends.
Butternut Squash Queso
If you love queso dip, this creamy butternut squash version will definitely meet your approval. Not only does its vibrant yellow hue add visual interest and lower calories than regular cheese-based varieties, but its added nutrients also make this dip healthier and lower calorie than conventional options.
This vegan recipe also includes special touches that add extra flavor, such as smoked paprika and jalapeno lime shrub. The former adds subtle smokiness that pairs perfectly with the sweet-roasted sweetness of squash; while its counterpart, jalapeno lime shrub, adds tart acidity that balances out creaminess of squash with its zingy acidity. Together these elements create a hearty autumn-themed soup recipe to warm you throughout fall and winter!
Another delicious way to experience pumpkin is with this irresistible appetizer! Tender squash cubes combined with flavorful spices blend perfectly into its crisp pastry wrapper for an irresistibly delectable treat!
Sage and butternut squash go together like peanut butter and jelly! In this autumnal dish, the addition of saffron adds an aromatic floral note while creating a golden hue in this risotto dish.
This creamy dish makes a delicious accompaniment for any meal – it goes great on top of tortilla chips or as an addition to burgers, chili, or nachos! To begin creating it, preheat your oven to 400 degrees. On a baking sheet combine butternut squash and onion with olive oil, chili powder and salt before roasting them until fork-tender. After the veggies have finished roasting transfer them to a blender along with pumpkin puree, both cheeses, jalapeno lime shrub and blend until smooth while adding water as needed until desired consistency is reached if needed if necessary if needed to achieve desired result!
Butternut Squash Gnocchi
Butternut squash makes an elegant autumnal addition to gnocchi and is easily combined with brown butter and sage sauce for an easy yet elegant autumn meal. Also making this the ideal weeknight dish!
To create the gnocchi, first bring a pot of salted water to boil. Meanwhile, combine pureed butternut squash with ricotta cheese, eggs, Parmesan cheese gratings, salt and nutmeg in a separate bowl for mixing purposes. Mix until all ingredients are evenly blended, then gradually add 1/2 cup at a time of flour, mixing with your hands or wooden spoon until the dough forms a ball. However, avoid over-kneading the dough as that will produce gluten which leads to tougher textures in your gnocchi. Once the dough is made, lightly flour a work surface and divide into 4 equal parts. Next, rolling and stretching each piece to form a skinny rope before cutting into 1-inch pieces (this video may help). When all gnocchi are completed, transfer to a baking sheet covered with additional flour so they won’t stick together during baking; they can either be cooked and enjoyed immediately or frozen for later use.
To freeze gnocchi, place them on a baking sheet and store in the freezer for two hours so they do not touch. Once ready to cook, thaw out on the counter for one hour before tossing into brown butter sauce as directed above. Alternatively, you could reheat them in a skillet with some additional butter until heated through; additional flavor can be added by toasting hazelnuts over top before tossing back into your sauce of choice.
