Vegetable lovers have many options when it comes to butternut squash because of its adaptability and nutritional value. Although butternut squash is best when eaten fresh, it may be frozen for later use and enjoyed at any time.
In this post, we’ll look at some tasty and healthy ways to prepare frozen butternut squash. These recipes are foolproof and suitable for both experienced cooks and those just starting out in the kitchen.
Methods for Freezing Butternut Squash
It’s important to learn how to properly prepare butternut squash for freezing before going into the recipes.
Follow these steps to ensure optimal taste and texture:
- Selecting the Squash: Choose firm and ripe butternut squash with a smooth, unblemished skin.
- Peeling and Seed Removal: Using a sharp knife, carefully peel the squash, removing the tough outer skin. Cut it in half lengthwise and scoop out the seeds and stringy flesh using a spoon or a melon baller.
- Cubing the Squash: Cut the peeled squash into evenly sized cubes for uniform cooking and freezing.
- Blanching: Blanching helps preserve the color, texture, and nutrients of butternut squash. Boil the cubes for a few minutes, then immediately transfer them to an ice bath to stop the cooking process.
Creamy Butternut Squash Soup
A warm and comforting butternut squash soup is a perfect choice for chilly evenings. Follow these steps to create a creamy delight:
Ingredients:
- 4 cups of frozen butternut squash cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions:
- To make a fragrant and translucent onion and garlic base, sauté the two in a big saucepan.
- Throw in some veggie broth and frozen butternut squash cubes. Bring to a boil, then lower heat and simmer until squash is cooked, about 15 minutes.
- Make sure the soup is completely smooth and creamy by blending it with either an immersion blender or a conventional blender.
- Add the coconut milk, seasonings, and stir to combine. Keep cooking for a few more minutes. If preferred, top with fresh herbs and serve hot.
Tossed Salad With Roasted Butternut Squash
Try this recipe for a pleasant and healthy salad with roasted butternut squash.
Ingredients:
- 4 cups of frozen butternut squash cubes
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
Instructions:
- Preheat the oven to 400°F (200°C). Toss the frozen butternut squash cubes with olive oil, maple syrup, salt, and pepper.
- Spread the cubes in a single layer on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a large bowl, combine the roasted butternut squash, mixed salad greens, crumbled feta cheese, dried cranberries, and toasted pecans.
- Drizzle with your favorite dressing or a simple vinaigrette. Toss gently to combine.
- Serve immediately as a main course or a side dish.
Butternut Squash Risotto
Risotto is a classic Italian dish that can be elevated with the addition of frozen butternut squash. Here’s how to make a creamy and flavorful butternut squash risotto:
Ingredients:
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 onion, finely chopped2 garlic cloves, minced
- 2 cups frozen butternut squash cubes
1/2 cup grated Parmesan cheese2 tablespoons butter - Salt and pepper to taste
- Fresh sage leaves for garnish (optional)
Instructions
- In a large saucepan, heat the vegetable broth and keep it simmering on low heat.
- In a separate deep skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
- Add the Arborio rice to the skillet and stir it continuously for a few minutes until it becomes slightly translucent.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the hot vegetable broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
- Repeat this process for about 20 minutes or until the rice is creamy and al dente.
- In a separate pan, cook the frozen butternut squash cubes until they are tender. Mash the cubes with a fork or blend them until smooth.
- Stir the mashed butternut squash into the risotto along with the grated Parmesan cheese. Season with salt and pepper to taste.
- Cook for an additional 2-3 minutes until the flavors meld together.
- Serve the butternut squash risotto hot, garnished with fresh sage leaves if desired.
Conclusion
Freezing butternut squash is a fantastic way to enjoy its delightful flavors and reap its nutritional benefits all year round. By following these simple recipes, you can create a variety of delicious dishes that showcase the versatility of frozen butternut squash.
From comforting soups to vibrant salads and creamy risottos, these recipes are sure to satisfy your cravings and impress your loved ones. So stock up on frozen butternut squash and get creative in the kitchen. Enjoy the taste of this delectable vegetable in every season!