Roasted Butternut Squash

I love roasted butternut squash. Sometimes I'll buy the mini ones and roast butternut squash halves and sometimes I'll buy a big one then dice it up into cubes and roast as I've done here.

I like this method better because you can get more color and flavor on each individual piece, the only tedious part is cutting up that squash.

But after you've done it a few times it goes a lot faster. And a result this good is worth that extra bit of effort, trust me!

Butternut Squash Soup

When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too.

I've already have four must try butternut squash recipes -

• Butternut Squash Pasta Carbona
• One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
• Butternut Squash Gratin
• Butternut Squash and Bacon Salad with Maple Rosemary Vinaigrette

And now we need to add this super tasty butternut squash soup to that list!

Perfect Autumn Tortellini Recipe

I love the flavor combination of squash, bacon and kale, then pair that with tortellini along with a creamy parmesan sauce and you know this dish has got to be good!

I've made this twice this fall and I'd love to make it again before the season is up because it is so incredibly delicious! It's one of the best ways to use up that butternut squash you've got sitting on your counter right now.

It's hearty, it's flavorful, and since it's got the kale and squash we can feel okay about the cheesy tortellini and bacon right? :)

It's a delicious seasonal recipe you'll start to crave this time of year.

By the end of the winter I may have shared 50 more soup recipes with you. Ok I'm kidding. Sort of. As soon as it gets cold we are eating soup for dinner probably 3 or 4 times a week. There's just something so perfectly comforting about a hot bowl of soup on a chilly day. Not to mention a dark day. Ugh I'm dreading daylight savings, when will they ever end the madness? At least this soup (and the many others I've shared - I need to update that btw there are quite a few more) will help those dark late afternoons seem better! 

Autumn Carbonara with Butternut Squash

The only tedious thing about this recipe to me is peeling, seeding and chopping up the squash into small cubes...it takes foreeeeever. Okay like 10 - 15 minutes, but 10 - 15 minutes can be precious these days so maybe I'll have to try it out with the pre-cut stuff from the store to make it a quicker meal and see how it goes.

Really though this pasta is so good it is most definitely worth the chopping required so don't hesitate to try it!

It is absolutely delicious and it's the perfect comforting fall dish. And if you want to add extra bacon I won't judge, I may or may not have added a little extra myself :).

Butternut Squash Salad with Spinach

You may not think of adding butternut squash to your salad but it really just works, especially when you add it to a spinach salad along with toasted pecans, pomegranate arils, and tangy goat cheese.

Then you coat all of that with a honey shallot red wine vinaigrette and incredible things just happen! I'm telling you I just can't get enough of this salad!

I made it once this week and loved it so much that I deemed it worthy of my party this weekend and made it again. I'm guessing just about anyone could eat three platefuls of it.

All the flavors of this salad just meld so well together, plus it has fall and winter written all over it.

Butternut Squash Gratin

I've finally got my husband to love butternut squash - with this recipe! It really is one of the best butternut squash recipes I've tried and I know I'll be making this one again and again. This one is even worthy of making it to the holiday menu of vegetables and sides. A whole butternut squash is the perfect start to your simple side dish that pairs with a traditional turkey dinner, pork tenderloin, broccoli, brussels sprouts, carrots, or cauliflower.

This Parmesan Butternut Squash Gratin is so simple to prepare once you get past the cutting board stage of peeling and cutting. If you aren't familiar with the how-to of peeling, seeding, and cutting the squash here is a quick video that shows how here. Using a good knife and sharp vegetable peeler makes it much easier to prep and cook butternut squash. This recipe calls for butternut squash halves or coins, rather than butternut squash cubes, which also saves you some time.

Once you try this delicious roasted butternut squash recipe you'll be hooked! The crisp Panko bread crumbs and salty parmesan pair so well with the soft and buttery squash flesh, and the herbs and garlic just give it that extra boost of flavor through perfect roasting and rich ingredients. I think you could replicate this recipe with a spaghetti squash or acorn squash, too.

Even my picky four-year-old loved it! I thought it would be years before I could get my kids to like the taste of squash. No one could resist this! Trust me, it will disappear in no time!

This cozy soup is one you'll have on repeat once those chilly days hit!

The Perfect Fall Minestrone Soup

I've always loved minestrone soup so seeing as it's fall I decided to make a minestrone filled with the veggies of the season. This soup is incredibly hearty and filling even though it's vegetarian. It's a lot of dicing since there are so many veggies but you can take short cuts and use some pre-cut veggies like I did.

I hate cutting butternut squash so I've been loving the pre-cut packages of it at the store. I'm willing to pay the little bit extra if it means I don't have to spend forever peeling and cutting that solid vegetable.

This minestrone tastes pretty similar the Slow Cooker Minestrone I have posted but rather this one uses yukon gold potatoes, butternut squash and kale. One thing I found that I didn't think was necessary in this recipe is the ditalini pasta since you already have the starchy potatoes and kidney beans.

I listed it as optional and I think I'll try it without next time. It did keep it hearty and filling though. If you do use it you may want to add a little more broth after the soup rests because it will begin to soak it up.

I love vegetable soups and this one is a great way to get a good portion of veggies into your daily diet. It will also make great left overs for lunch for the next few days!

The Perfect Fall Salad Recipe

What? The first butternut squash recipe I've ever shared? Not sure what took so long but it's about time! We all know I'm crazy about salads as of late so I decided to try a butternut squash salad, something I haven't ever tried before. Really I don't cook that much butternut squash but I'm starting to like it more. And the best way to turn a somewhat boring something into something amazing? Add bacon.

You just can't go wrong with bacon and it's absolutely perfect in this salad. It gives it that salty, crispy, melt-in-your mouth bite and it pairs perfectly with the squash, feta/goat cheese and walnuts. And of course it goes perfectly with that maple-rosemary vinaigrette. Have you ever had maple bacon? It's amazing!

This is a versatile recipe, you can switch up the greens or add more greens to stretch the salad a little more, you can add some roasted chicken to make it more of a main dish, and you can use feta or goat cheese. I used feta this time around but next time I want to try it with goat cheese because I love goat cheese too. And for some reason it seems like a good cheese for fall. I'd even like to try this salad with sweet potatoes sometime.

Bring those delicious fall flavors to your dinner table this week by making this incredibly tasty salad! It's full of flavor and it will leave you wanting more! My husband who has always turned away butternut squash loved this salad!