Posts Tagged ‘Butternut Squash’


Tuesday, February 4th, 2014

What to do on a chilly fall or winter day?  Want that tasty, savory comfort food?  Want something that melts in your mouth but you know has that hearty goodness fresh from your basket?
We had this off and on growing up when we’d spend the night with friends.  It was a tasty and easy way to get us kids to eat our veggies and love having seconds, too. (more…)

Butternut Squash Fries

Friday, December 6th, 2013

Butternut squash is amazing. It is sooooo tasty and has endless uses! Here is one of the many ways I love to use it! Great and easy holiday add-on.

Garam Masala Butternut Squash Soup

Tuesday, October 23rd, 2012

Looking for a new and unique way to fix your butternut squash from this week’s basket?

Try Garam Masala Butternut Squash Soup. It’s a slighly spicy, different twist on traditional squash soups. Garam Masala is a mixed spice used commonly in Indian dishes. Garam Masala can be purchased pre-mixed or made on your own. See the bottom of a previous blog post for how to make your own garam masala if you cannot find it commercially.


Recipe Roundup – June 30

Saturday, June 30th, 2012

The Recipe Round Up is a delicious collection of recipes from blogs and websites that you can make using your Bountiful Basket goodies. This week I focused on finding you recipes that you don’t need to turn on your oven to make since it is already a hot summer! I hope you enjoy! ~Karmen

Facebook Winter Squash Roundup

Monday, December 19th, 2011

Winter Squash Roundup – Oh MY!!! So many great recipes out there, and you all are so generous in your sharing! This post is a big one, so here we go!

Roasted Butternut and Gala Apple Soup from BYU

Oven Roasted Kabocha Squash from Tiny Urban Kitchen


Butternut Squash Soup

Sunday, November 13th, 2011

One of the many things I love about the cooler weather is the change in vegetables. I really love the earthiness from the root vegetables and winter squashes that are making their appearance in the market.

One of my favorites is butternut squash. I think that may be because it is so versatile. I’ve roasted it, pureed it, and frozen it for use later in the winter. It’s made appearances in pies, soups, stews, and plain as a side dish. It can be sweet or it can be savory.

This particular soup is a favorite in my house. I think it is because it is creamy without being heavy, and the sweetness comes solely from the squash and the apples.


Two Artist’s Chili

Thursday, September 1st, 2011

From Jeanne G
This lends itself to lots of improvisation with the ingredients we get each week. It’s really good!

Two Artist’s Chili


  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 medium red or sweet onion, diced
  • 2 jalapeños, seeded, stemmed, diced
  • 1 large yellow bell pepper, seeded, cored, diced
  • 1 medium green or red bell pepper, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut or banana squash, diced
  • 1 medium sweet potato, peeled, diced
  • 2 cups gluten-free broth
  • 1 28-oz.can Fire Roasted Tomatoes
  • 1 15-oz. can pinto, black or white beans, rinsed, drained
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon gluten-free curry or chili powder, or to taste
  • Sea salt and fresh ground black pepper, to taste
  • Lime juice, to taste
  • Option:
  • Hot red pepper flakes, if desired, for more heat
  • For serving:
  • Fresh lime wedges to brighten the flavor
  • Fresh chopped cilantro or parsley
  • A dab of sour cream or Greek yogurt, if desired


  1. Pour the olive oil into a slow cooker or Crock Pot.
  2. Add the garlic and onion and stir to coat.
  3. Add in the remaining ingredients.
  4. Break apart the tomatoes a bit.
  5. Cook on low or high according to the manufacturer’s instruction for your particular make and model.

Thank you, Jeanne, for sharing this!