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Butternut Squash Whipped Sweet and Savory

butternut squash recipeWhen the leaves change colors and the weather starts to chill, it takes a lot to excite me. I’m a warm-weather girl, and I feel out of place in New England. Just about the only ‘perks’ of the seasonal shift are the influx of tasty new veggies like hearty greens (I’m looking at you, cabbage and kale), local apples flooding the shelves, and the varieties of  winter squashes filling markets everywhere.

Squashes are easy to overlook or dismiss as too difficult to prepare: The hard shells, the peeling, the roasting time. I know, I’ve heard it and I’ve said it. But the sweet, nutritious, and rich flesh (and each has its own distinct taste, profile and ‘best use’) makes them worth your while. There is a way to make squash your new go-to base, side, or stir-in. My favorite new and (super simple) vegan dish right now is roasted, whipped, sweet and savory butternut squash with sautéed veggies.

I tend to use butternut for my whipped sweet and savory squash dish as I love the flavor and texture, so that’s what this recipe calls for, but you can use a handful of varieties. Delicata is too-you guessed it-delicate, and you can eat the flesh of that squash. Spaghetti squash should not be whipped but enjoyed as is. Butternut squash, acorn, buttercup and carnival squashes all work well in this recipe. I used late season summer squashes, onions and winter chard for the sautéed veggies and added protein in the form of seitan. You can sub in any veggies you like, and any vegan protein you like (i.e. beans, tempeh, tofu). For veggies, collards with leeks would go well with the whipped sweet and savory butternut squash, as would kale and onions or cabbage and apples. Feel free to be creative.

As always, you can find me and more vegan recipes by browsing the BerryRipeBlog, by following me on Twitter @vegarissa or by checking out my blog



1 large butternut squash, or two small squashes

1 large onion, minced

3 cloves garlic

2 Tbsp. olive oil

4 cups chopped assorted vegetables such as mushrooms, green beans, cauliflower, etc. (if using fresh greens, increase amount to 8-10 cups, or 1 large bunch)

2 tbsp. cinnamon

1 tbsp. nutmeg

1 tbsp. allspice

2 tbsp. fresh rosemary, chopped (divided). If fresh is unavailable, use 1 Tbsp. dry, divided into 2 Tsp.

2 tbsp. dried dill (divided)

salt and pepper to taste

vegan protein source (optional, but tasty) such as beans, seitan, tofu or tempeh



Preheat oven to 400° F.


Wash, dry and slice butternut squash (or squashes, if you using two) in half (vertically). Seed. Spray cooking sheet with oil, and place cut side down on sheet.


Roast for 15 minutes. Turn over, and roast cut side up.


Test with a fork for softness. If it is cooked fully, remove and let cool. If it is still hard, let cook another 5-10 minutes, and then remove and let cool.


Once cool, scoop out flesh with spoon and place in food processor. Sprinkle 2 Tbsp. cinnamon, 1 Tbsp. allspice, 1 Tbsp nutmeg and half of the chopped rosemary and dried dill. Puree until smooth. Add salt and ground pepper and stir with spoon. Taste, adding more salt and pepper as needed.


Heat oil in sauté pan with garlic and onion. Cook for 5 minutes or until onion is translucent.


Add vegetables, remainder of herbs and spices, and stir until cooked fully. (If using tempeh, seitan or tofu, add these after garlic and onions and cook for 5 minutes before adding vegetables. If using beans, add to pan during the last 5 minutes of cooking).


Transfer whipped sweet and savory butternut squash to a sauce pot. Add 1/2 cup of water (to prevent sticking), and heat on low, stirring constantly, for about 5 minutes.


Serve and enjoy!


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