#butternut squash

[vegan-nom-noms]

The Best Winter Salad with Kale and Brussels Sprouts

[lcchaosandhome]

Warm butternut squash & sweet potato salad that actually fills you up 👀

High-protein, cosy and perfect for an easy healthy dinner.

INGREDIENTS (serves 2)

• 1/2 butternut squash (or pumpkin), cubed

• 1 large sweet potato, peeled and cubed

• 2 handfuls walnuts

• 140g sun-dried tomatoes in oil, chopped

• 100g feta cheese, crumbled

• 1 handful baby spinach leaves

• Salt and pepper to taste

• A little oil from the sun-dried tomatoes (or 1 tbsp olive oil)

METHOD

1. Preheat your oven to 200–225°C (about 392°F).

2. Peel and slice the sweet potato, then cut into small cubes or quartered slices.

3. Slice the butternut squash and cut into small cubes (you can leave the skin on if you like, it softens when roasted).

4. Spread the squash and sweet potato on a baking tray lined with non-stick roasting paper.

5. Roast in the middle of the oven for about 15 minutes, or until starting to soften.

6. Add the walnuts to the tray and roast for another 15 minutes, until the veg is soft and slightly browned and the nuts are toasted.

7. While that’s roasting, chop the sun-dried tomatoes into small pieces.

8. When the veg and walnuts are ready, tip them into a bowl. Add the sun-dried tomatoes, baby spinach and crumbled feta.

9. Season with salt and pepper, then drizzle over some of the oil from the sun-dried tomatoes (or olive oil). Toss gently and serve warm.

If you make this, come back and tell me how it went.

#sweetpotatorecipes

#healthydinnerideas

#highproteinmeals

[butterflymind]

“I tried Hugh Jackman’s mum’s FAMOUS butternut squash risotto 🇦🇺 Full recipe with UK & US measurements 👇”

INGREDIENTS (SERVES 4)

• 1 tbsp olive oil or unsalted butter (same for US)

• 1 medium onion, finely chopped (about 150g / 5 oz)

• 2 cloves garlic, crushed (same for US)

• 300g risotto rice, Arborio (1½ cups)

• 120ml dry white wine, optional (½ cup – or use extra stock)

• 600g butternut squash, peeled & diced small (about 4 cups)

• 1–1.1L hot vegetable or chicken stock (4–4½ cups)

• 60g grated Parmesan (½ cup)

• 40g unsalted butter, to finish, optional (3 tbsp)

• 80g baby spinach, big handfuls (2 packed cups)

• Sea salt & black pepper, to taste

• Optional: squeeze of lemon at the end

METHOD (UK TERMS, WORKS FOR BOTH)

1. Add the oil/butter to a large frying pan or wide saucepan on low–medium heat.

2. Soften the onion with a pinch of salt for 5–7 minutes until translucent, then stir in the garlic for 1 minute.

3. Tip in the risotto rice and stir 1–2 minutes until every grain is coated and slightly translucent at the edges.

4. Pour in the wine and stir until almost fully absorbed.

5. Stir in the diced butternut squash, then add a ladle of hot stock. Cook, stirring often, until the liquid is mostly absorbed.

6. Keep adding stock a ladle at a time, stirring and letting it absorb before adding more. Cook 18–22 minutes until the rice is creamy and just al dente and the squash is tender.

7. Turn the heat to low, stir in the butter and Parmesan until glossy, then fold through the spinach until just wilted.

8. Taste, season with salt, pepper and a little lemon if you like, then serve in warm bowls with extra Parmesan.

CTA

“Save this for cosy season, and tag me if you make Hugh Jackman’s mum’s risotto at home 🥄”

#hughjackman #celebrecipes #risotto #butternutsquash #comfortfood #easyrecipes

[the-re-farmer]

Our 2026 Garden: transplanting and our furry family

We had another chilly night last night, with temperatures dropping to 7C/45F Today reached 22C/72F, but we’re supposed to drop to 7C/45F again, tonight! In fact, over the next while, our overnight lows are expected to be below 10C/50F more often that above. Not good for the garden. This morning, after doing my rounds, I started on transplanting the purchased plants. I decided to plant the…

[ell6]

Growing butternut

[escapistsatellite]

Dutch Oven Mac and Cheese - The Epicurean Mouse

Dutch oven mac and cheese with roasted butternut squash, four cheeses, and a buttery cracker topping. Perfect for fall and winter holidays.

[escapistsatellite]

Italian Stuffed Butternut Squash - Ready in Under an Hour - Alice's Recipes

Made this stuffed squash for dinner - the Italian sausage and cheese made it so good, perfect for cold nights

[leechloach]

Butt or nut squash