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Butternut Squash In Two Ways

Butternut Squash is the perfect vegetable to cook on these cold Fall nights and here are two ways to prepare it.

Butternut is an amazing vegetable to cook in whatever way you like. I prefer roasting mine but you can grill it as well.

Butternut Squash has invaded my kitchen, hooray! Whether it is poured in a soup or simply roasted and devoured, butternut squash is a wonderful veg for these cold Indiana nights. Here are two no-fuss recipes that let the squash shine with equal deliciousness, perfect for cool nights and virtually foolproof.

Roasting butternut squash is my absolute favorite way to cook them. To me it brings out the sweet, nutty taste. If you’re looking for something even faster you could grill your butternut squash and season it with nutmeg and cinnamon.

Roasted Butternut Squash With Tossed Pasta And Red Peppers


  • 1 large butternut squash - peeled and diced
  • 2 large red peppers diced
  • 1/2 cup olive oil
  • 1 pound cooked pasta
  • 1/4 cup Parmesan cheese if desired

Cooking Directions

  1. Toss the butternut squash and peppers in olive oil and seasoning and roast on 400 degrees for 45 minutes.
  2. Toss with pasta (and maybe some pasta cooking liquid if you want to make it a little loose) and Parmesan cheese.
  3. Serve immediately.

Roasted Butternut Squash With Couscous And Kale


  • 1 large butternut squash - peeled and diced
  • 1 pound Kale
  • 1/2 cup olive oil
  • 1 cup couscous prepared according to package directions
  • 1/8 teaspoon nutmeg

Cooking Directions

  1. Toss the Butternut Squash and kale in olive oil and roast on 400 degrees for 45 minutes.
  2. Toss with couscous and top with fresh grated nutmeg.
  3. Serve immediately.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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