Butternut Squash, 3 Ways

These three recipes use roasted, pureed butternut squash in ways usually reserved for cheese — and you’ll never even miss it.
Related To:

These three recipes use roasted, pureed butternut squash in ways usually reserved for cheese — and you’ll never even miss it. See how butternut squash lends a slight sweetness to mac and cheese, dip and even baked jalapeno poppers while delivering creaminess.

Butternut Mac and Cheese
Yield: 9 servings

One 2-pound butternut squash (peeled, seeded and chopped into 1 1/2-inch pieces) or 2 cups canned butternut squash puree

1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups coconut milk or low-sodium vegetable broth
1/4 cup freshly grated Pecorino Romano
2 teaspoons chopped sage leaves

10 ounces gluten-free penne pasta, cooked for 5 minutes in boiling water and drained

1/4 cup finely crushed unsweetened rice cereal
2 tablespoons homemade or store-bought pesto

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the squash on the prepared baking sheet and toss with the olive oil; sprinkle with salt and pepper. Bake until tender, about 50 minutes. Remove from the oven and let cool.

In a large bowl and using a hand blender, puree the squash and milk until smooth. Stir in the pecorino, sage and cooked pasta; season with salt and pepper, and transfer to a greased 8-by-8-inch baking dish.

In a small bowl, stir together the cereal crumbs and pesto until combined; scatter evenly over the top of the pasta mixture. Bake uncovered until heated through and golden, about 20 minutes.

Per serving: Calories 91; Fat 4 g (Saturated 1 g); Cholesterol 0.3 g; Sodium 38 mg; Carbohydrate 12 g; Fiber 2 g; Sugars 1 g; Protein 2 g

Butternut Squash-Chickpea Dip
Yield: 8 servings

One 1 1/2-pound butternut squash, peeled, seeded and chopped into 1 1/2-inch pieces

1 small red onion, halved
2 tablespoons olive oil, plus more for tossing
Salt and pepper
One 15-ounce can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
2 tablespoons water
Juice of 1 lemon
Chopped parsley, for serving

Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the squash and onion on the prepared baking sheet and toss with olive oil; sprinkle with salt and pepper. Bake until tender, about 50 minutes. Remove from the oven and let cool.

In a medium bowl and using a hand blender, puree the squash, half of the onion, chickpeas, garlic, tahini, water and lemon until chunky; season with salt and pepper. Transfer to a serving bowl, top with the remaining onion, thinly sliced, and parsley.

Per serving: Calories 108; Fat 6 (Saturated 0.8 g); Sodium 96 mg; Carbohydrate 13 g; Fiber 3 g; Sugars 0 g; Protein 3 g

Butternut Squash Jalapeno Poppers
Yield: 8 servings

1 1/2 cups homemade or store-bought butternut squash puree, thawed and drained if frozen

1 teaspoon smoked paprika
1/2 teaspoon dried oregano
10 large jalapenos, halved and seeded, 2 chopped
Salt and pepper
2 large eggs, lightly beaten
Homemade or store-bought gluten-free flour, for dredging
Crushed rice cereal, for dredging

Preheat the oven to 425 degrees F. In a medium bowl, combine the squash, paprika, oregano and chopped jalapeno; season with salt and pepper. Stuff the jalapeno halves with the squash mixture.

Place the flour, egg and cereal in three separate small bowls for dredging. Coat each jalapeno first with the egg, then the flour, then the egg, then the cereal crumbs. Grease lightly with cooking spray. Bake until golden and crunchy, about 20 minutes.

Per serving: Calories 30; Fat 0.2 (Saturated 0 g); Sodium 16 mg; Carbohydrate 7 g; Fiber 2 g; Sugars 0.7 g; Protein 2 g

Next Up

Win This Gluten-Free Cookbook!

You can buy your own copy of Gluten-Free Girl Every Day or enter in the comments for a chance to win one. Just let us know, in the comments, what dish you'd love to try gluten-free.

8 Cleverly Bread-Free Sandwiches

Whether you're dialing down refined carbs, giving up gluten or watching your sodium intake (bread adds up on that front), these loaf-free sandwiches -- most of which sub in vegetables in place of the usual buns, baguettes, wraps and rolls -- all have one thing in common: They'll satisfy any sandwich craving.

Nutrition News: Craft-Beer Labeling, Gluten Sensitivity, Healthier Checkout Lanes

FDA requires nutrition labels on craft beer, research offers insight into gluten sensitivity, checkout lanes go family friendly and candy free.

14 Healthy, Gluten-Free Holiday Recipes

If you're cooking for someone who's gluten free this holiday, or you avoid gluten yourself, turn to these 14 gluten-free recipes for your holiday menu.

Taste Test: Gluten-Free Chocolate Chip Cookie Mixes

We gave these mixes a whirl, and here’s what we found.

All-Purpose Gluten-Free Flour Mix

Make your own gluten-free flour mix at home and use it in your favorite recipes.

Honey-Strawberry Quinoa Salad

Ready to serve up a new, fun summer salad for your Labor Day picnic or BBQ? You can easily combine seasonal fruits and vegetables into any grain-based salad, like this Honey Strawberry Quinoa Salad.

Basic Gluten-Free Dos and Don’ts

The concept of gluten and gluten-free foods can get really confusing – here are some tips to help make sense of the gluten craze.

Talking to the Experts: Marlisa Brown on Gluten-Free Dining

Going gluten-free is becoming very popular these days and not just for those who have a gluten intolerance. Interested in making the gluten-free switch? We caught up with chef and registered dietitian Marlisa Brown and she some important beginner tips from her new book Gluten-Free Hassle Free.