The butternut squash - autumn delight

The discovery of the butternut squash

The butternut squash is a variety that has only gained increasing popularity in recent years. It originates from North America, where it has long been a popular ingredient in autumnal dishes. It has now also found its way into kitchens and markets here in Germany.

What makes the butternut squash so special? First of all, it's a real eye-catcher: its pear-shaped form and bright orange color make it a decorative eye-catcher. But it also tastes amazing. Compared to conventional squash varieties, it is characterized by a particularly creamy, nutty flavor. Its flesh is firm and buttery, which has earned it its name "butternut squash."

Furthermore, butternut squash is extremely versatile. It's excellent in both sweet and savory dishes—whether as a soup, purée, casserole, or cake. It also tastes wonderful as a side dish to meat dishes or in salads. Last but not least, it's a real source of vitamins: Butternut squash is rich in beta-carotene, vitamin C, and fiber.

Delicious recipe ideas with butternut squash

Once home, I can't wait to try the pumpkins. I decide to start by making a classic butternut squash soup. I cut the squash into bite-sized pieces, add it to a pot with onions, garlic, and vegetable stock, and let it simmer until the squash is tender. I purée the soup with an immersion blender, refine it with cream, nutmeg, and a little curry powder, and serve it with roasted pumpkin seeds.

The next day, I try my hand at a hearty butternut squash casserole. I dice the squash, mix it with potatoes, bacon, and cheese, and bake it all in the oven to create a delicious gratin. I serve it with a fresh leaf salad—a perfect fall dish!

But butternut squash is also wonderfully versatile in sweet creations. I opt for a moist butternut squash cake recipe. The batter is made with grated pumpkin, eggs, sugar, and spices like cinnamon and ginger, and then baked in the oven. I serve it with a delicious vanilla sauce—a true autumn dream!

Diverse application possibilities

The more I experiment with butternut squash, the more I enjoy it. I'm constantly discovering new ways to incorporate it into my dishes. For example, it's a great filling for ravioli or tortellini. Or I turn it into a creamy risotto, which I garnish with roasted pumpkin seeds and Parmesan cheese.

Butternut squash also excels in salads. I mix it with leaf lettuce, pomegranate seeds, goat cheese, and a balsamic dressing—a colorful, vitamin-rich combination. Or I roast it in the oven with a little olive oil, rosemary, and thyme and serve it as a side dish to grilled meat or fish.

Butternut squash is also great for desserts. I make it into a delicious cream that I fill between cookies or puff pastry. Or I bake little butternut squash muffins and top them with cinnamon cream. The possibilities are truly endless!

Creamy butternut squash soup

Ingredients (for 4 people)

• 1 medium butternut squash
• 2 tbsp olive oil
• 1 large onion , roughly chopped
• 3 garlic cloves , finely chopped
• 1 apple , peeled, cored and cut into cubes
• 1 liter vegetable broth
• 200 ml coconut milk or cream
• 1 tsp curry powder
• Salt and pepper to taste
• Fresh herbs (e.g. parsley or coriander) for garnishing
• Optional : pumpkin seeds, croutons or a squeeze of lemon juice

preparation

1. Preparation :

   • Preheat the oven to 200°C .
   • Wash the butternut squash, halve it, and remove the seeds. Cut the flesh into large cubes.

2. Roasting :

   • Place the pumpkin cubes on a baking tray lined with baking paper.
   • Drizzle with 1 tablespoon olive oil , salt and pepper .
   • Roast in the preheated oven for about 25–30 minutes , until the squash is soft and lightly browned. Stir occasionally to ensure even roasting.

3. Mix the soup base :

   • Heat the remaining olive oil in a large pot.
   • Add the chopped onion and sauté over medium heat until translucent.
   • Add garlic and apple (if using) and sauté for another 2-3 minutes.

4. Cooking soup :

   • Add the roasted pumpkin cubes to the pot.
   • Add curry powder and roast briefly until fragrant.
   • Add vegetable stock and bring everything to a boil.
   • Reduce the heat and let the soup simmer for about 15 minutes to allow the flavors to blend well.

5. Puree :

   • Puree the soup with a hand blender directly in the pot or in a blender until smooth.
   • Add coconut milk or cream and mix well.
   • Season with salt and pepper . Optionally, add a squeeze of lemon juice for extra freshness.

6. Serving :

   • Pour the creamy soup into bowls.
   • Garnish with fresh herbs, roasted pumpkin seeds or croutons.
   • Serve hot.

Serving suggestion

This creamy butternut squash soup is perfect as a starter or light main course. It pairs beautifully with a fresh salad or crusty bread. For a special touch, finish it with a dollop of crème fraîche or a drizzle of truffle oil.

Butternut squash is a wonderful ingredient that impresses with both its flavor and versatility. Whether as a sweet, roasted side dish or a creamy soup, the recipes presented above are just two examples of how versatile this squash can be in the kitchen. Happy cooking, and enjoy!

Seasonal delicacies from the world of fruit

As I buzz around my kitchen, trying out new recipes, I keep thinking back to the Obstwelt delicatessen. There, I discovered not only butternut squash, but also many other seasonal treats.

Whether fresh fruit like apples, pears, or grapes, crunchy vegetables like carrots, pumpkins, or cabbage, or exotic fruits like pomegranates or figs—at Obstwelt you'll find an incredible variety of high-quality products. And the best part: The team, led by the dedicated salesperson, always provides competent advice and valuable tips for preparation.

I'm constantly discovering new seasonal highlights that inspire me to get creative in the kitchen. Butternut squash is just one of many examples of how you can conjure up delicious and varied dishes with fresh, high-quality ingredients. I'm really excited to see what awaits me next in the world of fruit!