The Perfect Fall Staple Does Exist...

Squash Goals

With fall officially here (even if Texas hasn’t quite gotten the memo yet, lol), I’m bringing out one of my favorite seasonal staples: butternut squash. 🍂 Not only is it cozy and delicious, but it’s also a smart carb—high in fiber and gentle on blood sugar. Total win.

Here are 3 of my go-to ways to enjoy it:

1. Butternut Squash Soup (creamy & comforting)

2. Roasted Smoked Paprika Butternut Squash (smoky & savory)

3. Butternut Squash Mash (buttery & smooth)

🥣 Butternut Squash Soup

• 1 onion, chopped

• 1 butternut squash, peeled, seeded, and chopped

• 4 garlic cloves, chopped

• 1 sprig rosemary, chopped

• 1-inch piece ginger, peeled and chopped

• 1 cup broth (more as needed to thin)

• 1 can coconut milk

• 1–2 tbsp apple cider vinegar

• Salt + pepper

Heat a pot with a little oil or butter. Add onion, cook 5 minutes, then garlic and squash. Cook another 5 minutes, seasoning with salt and pepper. Stir in rosemary, ginger, broth, and coconut milk. Cover and simmer 15–20 minutes until tender. Blend until smooth, then finish with vinegar, salt, and pepper.

🔥 Roasted Smoked Paprika Butternut Squash

• 1 butternut squash, peeled and cubed (1–2 inch pieces)

• Olive oil

• Smoked paprika

• Salt + pepper

Preheat oven to 400°F. Toss squash with oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast 15–20 minutes until golden and fork-tender.

🧈 Butternut Squash Mash

• 1 butternut squash, halved + seeded

• Milk or coconut milk

• Butter or ghee

• Salt + pepper

Preheat oven to 400°F. Place squash cut-side up on a baking sheet, drizzle with oil, season with salt and pepper, then flip cut-side down. Bake 20–30 minutes until tender. Scoop out into a bowl, add milk + butter, then whip with a hand mixer until smooth. Season to taste.

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That’s it—three simple ways to make butternut squash the star of your fall meals. 🍴 How do you like to cook yours? Let me know in the comments!