Embracing Autumn's Gold: The Butternut Squash Redemption
I’ll be honest: for the longest time, I just didn't get the hype around butternut squash. Every autumn, social media would erupt with gorgeous photos of spiced lattes and roasted squash, and I simply nodded along, never quite convinced. If you’re anything like the old me, you might think of squash as slightly bland or just too much effort.
But right now, mid-autumn, is truly the best time to enjoy squash. It’s sweet, nutty, and affordable. A few years ago, when I first started this blog, I made a commitment to experiment with ingredients I usually overlooked. Butternut squash was high on that list. What started as a small challenge quickly turned into a delicious obsession, and I ended up creating a whole bunch of recipes celebrating its incredible versatility!
The One-Squash, Zero-Waste Wonder
This year, however, I took that obsession to a whole new level. I challenged myself to see just how many amazing dishes I could squeeze out of a single butternut squash, embracing a zero-waste approach. The results were not only delicious but incredibly rewarding!
Part 1: The Main Dishes
One squash became the foundation for an entire week of diverse, flavourful meals:
Cozy Curry: A comforting Pumpkin and Red Lentil Curry (GR) that’s deeply spiced and incredibly satisfying.
Warming Soup: A thick and creamy Pumpkin and Green Lentil Soup (GR) perfect for chilly evenings.
Sweet Start: A batch of crunchy, wholesome Pumpkin Granola (GR) for easy breakfasts.
Unexpected Indulgence: And the ultimate surprise—a decadent Chocolate Pumpkin Cake (GR) that uses the puree to make the cake unbelievably moist. You’d never know it was the secret ingredient!
Part 2: Zero-Waste Snacks & Toppings
The best part of this challenge was finding a delicious use for the scraps! Don't let the peel and seeds go to waste—they are packed with flavour and make great crunchy toppings:
Crispy Squash Peels
- Recipe: Cut the peels into thin strips, add a drizzle of olive oil, and season with your favourite spices (I used salt, pepper, garlic granules, and oregano).
- Cooking: Air-fry for 3–5 minutes at 180°C or bake in the oven for a bit longer until crispy.
- Enjoy: Eat immediately as a snack or add them on top of salads, pasta, or soups.
Toasted Pumpkin Seeds
- Recipe: Rinse the seeds and place them in a baking tray. Add a drizzle of olive oil, salt, pepper, garlic granules, and a bit of nutmeg.
- Cooking: Bake at 180°C for 15–20 minutes, turning halfway through.
- Store & Enjoy: Let them cool down completely and store them in a jar or an airtight container. They are perfect as a snack or sprinkled on top of salads, pasta, or soups.
So, if you’re looking for a sign to finally embrace autumn’s golden ingredient, this is it. It’s nutritious, delicious, and incredibly versatile—from savoury main courses to guilt-free snacks.
For even more inspiration, here is a link with some more pumpkin recipes for you!
What’s your favourite way to use butternut squash? Let me know in the comments!
Nat x