Squash: The Flavor of Fall

Butternut squash is one of my favorite flavors of fall! It pairs well with other roasted vegetables, can be consumed in soups and is strong enough to stand alone in its own dish. Many people enjoy butternut squash when its sweetness is enhanced from cinnamon, nutmeg or brown sugar; however, I prefer the more savory spice flavors. I came across a scrumptious looking seasoned-breadcrumb squash recipe. The problem I faced with this recipe is that my husband needs to follow a gluten-free diet, which makes Italian seasoned breadcrumbs a no-no in our household. I decided to be creative and make my own gluten-free version of Italian bread crumbs. The flavor profile is spot-on but it didn’t crisp up like normal breadcrumbs do. To help the breadcrumbs crisp up, turn your oven on broil setting and cook at a high temperature for the last 5-10 minutes.

butternut squash

For the Squash

  • 1 butternut squash, peeled and cubed
  • 1/4cup grass-fed butter
  • 2 large garlic cloves, minced
  • 1/2 cup gluten-free bread crumbs (recipe below)
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1-2 Tbsp dried parsley

For the Gluten-Free Breadcrumbs

  • 1/2 cup almond flour
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  1. Pre-heat oven to 375oF.
  2. Prepare the breadcrumb recipe in a small bowl. Simply mix all ingredients together. Add parmesan cheese and set aside.
  3. Melt butter in small skillet over medium heat. Once heated, add minced garlic and cook for a few minutes. Be careful not to burn the butter or garlic. Remove from heat after about 3-5 minutes.
  4. Peel and slice butternut squash into even 1-1.5 inch cubes. Cut the ends off first and then slice the butternut squash in half, long-ways. Once it’s halved, you can easily peel the skin and chop up.
  5. Put chopped squash in casserole dish and then pour garlic-butter mixture onto squash and toss so it’s evenly coated. Season with salt, pepper and dried parsley. Finally, add gluten-free breadcrumb and parmesan mixture on top.
  6. Cook squash for 30-40 minutes until fork tender. You also have the option of turning oven to broiler setting at the end to help brown gluten-free bread crumbs.

Healthy Recipe – Creamy Baked Pumpkin Risotto



  • 5 cups low-sodium chicken or vegetable broth
  • 2 cups arborio rice
  • 2 cups pumpkin or butternut squash, small diced
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup medium yellow onion, minced
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons olive oil
  • Pinch of salt and pepper
  • 1 tsp extra virgin olive oil

1. Preheat oven to 400oF and arrange a rack in the middle.

2. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine.  Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

3. Remove from oven, stir in remaining ingredients, season to taste and serve. Serves 6.

Nutrition Information: Calories: 269.Total Fat: 11 g. Saturated Fat: 4 g. Sugar: 3 g. Fiber: 2.5 g. Cholesterol: 12mg. Sodium: 253 mg. Total Carbohydrate: 36 g. Dietary Fiber: 2 g. Protein: 9 g.

-www.foodnetwork.com- Recipe courtesy of Aida Mollenkamp; 2012 Television Food Network G.P.