Fall brings about the best recipes including roasted veggies, soups, and stews.  Not only is butternut squash high in flavor, it is rich in nutrients including antioxidants, fiber, folate, potassium and Vitamins C and B6.  Butternut squash is also low in acidity and easy to digest which make them easy on your stomach.  We guarantee you will fall in love with these great recipes while benefiting from the nutrients of this fruit’s delicious flavor!

Cinnamon Roasted Butternut Squash
1 Butternut squash (about 3 pounds), large
2 Tbsp Rosemary
2 Tbsp Maple syrup
2 Tbsp Brown sugar, packed
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
2 tbsp Olive oil
½ cup walnut pieces
½ cup pecan pieces
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time. Serve immediately, garnished with rosemary, if desired. Makes 4 servings.

Turkey Chili with Butternut Squash
20 oz Cooked ground turkey
3 cups of chopped butternut squash
1 sweet onion diced
3 cloves of garlic minced
2 bell peppers chopped red and yellow
2 jalapenos seeded and diced
1 16 oz can of kidney beans
1 16 oz can of black beans
1 28 oz can of diced tomatoes Low sodium
1 14 oz can of tomato sauce low sodium
1 6 oz can of tomato paste low sodium
4 tbs chili powder
1 tbs cayenne pepper
1 tbs extra virgin olive oil
Turn on slow cooker to high add onion and cover. Once onions begin to sweat add bell peppers and squash and cover. While ingredients are beginning to heat up start cooking your ground turkey on the stove. When turkey is cooked all the way, add to slow cooker with chili powder and cayenne pepper. Add all remaining ingredients to slow cooker, stir to combine. Reduce to low heat, and let mull for 4 hours before serving. Makes 8 servings.

Balsamic Glazed Butternut Squash
1 butternut squash (about 3 pounds)
1 Tbso coconut oil, melted
2 Tbsp balsamic vinegar
1 tsp dried thyme
3 cloves garlic, minced (about 1 tablespoon)
zest from 1/2 orange (about 2 teaspoons)
salt and ground black pepper, to taste
Cut squash in half crosswise, then in half lengthwise. Cut into slices, about 1/4 inch thick. Mix with melted coconut oil, vinegar, thyme, garlic, and zest. Marinate 1 hour at room temperature. Remove squash from marinade and save marinade. Preheat grill on high until hot, about 10 minutes. Place squash on the grill, close lid, and grill 5 minutes per side to brown. Reduce heat to medium high and continue to grill until tender, about 5-10 minutes. (You’ll need to check it periodically to see when it’s reached your desired level of bite.) Toss the cooked squash in the reserved marinade and season with salt and pepper. Let it rest 10 minutes then dig in. Makes 4 Servings.

Slow Cooker Butternut Squash Soup:
6 cups of butternut squash, about 3 pounds
2 medium apples
2 medium carrots, peeled and chopped
1 small white onion, peeled and chopped
1 clove of garlic chopped
2 cups of chicken stock (low sodium)
½ tsp dried sage
½ tsp sea salt
¼ tsp ground black pepper
1 cup almond milk
Place all except almond milk in slow cooker on low for 6 -8 hours. Add almond milk and stir to combine. Transfer soup to blender or use an immersion blender and blend until smooth. Add additional broth if want it thinner. Add more salt and pepper to taste. Enjoy! Makes 8 servings.