Butternut squash and apple make the perfect pair in this easy autumn side dish. If you are looking for a fast and easy side for your holiday table, this is it! Everyone will enjoy it and dare I say it’s healthy? Nuts are optional, but I think they really add to the flavor.
3-4 servings (double for larger gatherings)
Ingredients:
1/2 butternut squash, peeled and cubed
1 apple, peeled and diced
2 tbsp. chopped walnuts or pecans, optional
1 tbsp. brown sugar
2 tbsp. butter, divided
salt, to taste
cinnamon
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Preparation:
Toast the nuts in a dry nonstick skillet. Be careful not to burn them, 2-3 minutes should do it. Remove from the skillet and set aside.
Peel and dice the apple. Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes. Remove from heat.
Steam the butternut squash until tender, then puree with a stick blender. Stir in the remaining tbsp. of butter and brown sugar.
Place the squash in a serving bowl. Top with the diced apples and the toasted nuts. Sprinkle with cinnamon and serve!
Notes ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year!
Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home? This is one of those meals, after just one taste I knew that I had to make it myself! An elegant dish that is both comfort food and fine dining rolled into one! The steps are easy to follow and the results are impressive. It’s a bit time consuming for a weeknight, but you can speed things up by making the risotto ahead of time. I also used a bit of butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.
2 Servings
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Ingredients:
1 dozen large raw shrimp, peeled and deveined
1/4 cup frozen peas, thawed
1/2 medium cauliflower, chopped into uniform pieces
1/3 cup pureed butternut squash (reserved from another meal)
Chop the cauliflower into uniform size pieces, about 1-1/4″. Rinse, toss with 1 tbsp. olive oil, and season with Old Bay. Roast at 425º for 20 minutes. You should see some browning around the edges.
Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter. Add the shrimp and peas, and sprinkle with Old Bay.
Cook the shrimp for several minutes, just until they turn pink.
Add the roasted cauliflower to the skillet.
Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree. If it’s too thick add 1/3 cup chicken broth.
To plate, make a bed of risotto and top with the shrimp and veggies. Garnish with a sprinkle of toasted pumpkin seeds.
Isn’t that beautiful? What a great meal to make for your special someone. I think it was even better than the restaurant version! If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read. It’s easy and you’ll be an expert in no time!
Chop the cauliflower into uniform size pieces, about 1-1/4″. Rinse, toss with 1 tbsp. olive oil, and season with Old Bay. Roast at 425º for 20 minutes. You should see some browning around the edges.
Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter. Add the shrimp and peas, and sprinkle with Old Bay.
Cook the shrimp for several minutes, just until they turn pink.
Add the roasted cauliflower to the skillet.
Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree. If it’s too thick add 1/3 cup chicken broth.
To plate, make a bed of risotto and top with the shrimp and veggies. Garnish with a sprinkle of pumpkin seeds.
Notes
If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read. It’s easy and you’ll be an expert in no time!
How many soup recipes can you prepare in under an hour? Well here’s one that you will want to pin for the holidays! It’s elegant enough for your Thanksgiving table and quick enough to prepare after work. The butternut squash and pear combo is complemented by just the right amount of onion and garlic, the perfect balance of sweet and savory. Celebrate the season with a comforting bowl of soup that is good for you!
In a Dutch oven or 4-quart stock pot, sauté the onions and garlic in olive oil and butter. Add the remaining ingredients through sugar, and simmer until the squash is soft.
Remove from heat and puree with a stick blender. If you like, stir in a drizzle of half & half for a smooth, creamy finish.
That’s it! Serve with a simple garnish of fresh herbs. So pretty and festive.
Special thanks to my cousin Donna for this recipe that has become a holiday tradition ♥
Add the roasted cauliflower to the skillet.
Warm the cooked risotto in a 
To plate, make a bed of risotto and top with the shrimp and veggies. Garnish with a sprinkle of toasted pumpkin seeds.
Remove from heat and puree with a 
