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Butternut Squash 3 Ways

Butternut Squash 3 Ways

Today I’m sharing 3 recipes made with Butternut Squash featuring Manitoba Harvest’s NEW Hemp Toppers! If you’re a fan of Hemp Hearts (also known as Hemp Seeds) you will LOVE these new toppers! 

Hemp Heart Toppers are a nutritious and delicious blend of Hemp Hearts, HempPro Fibre®, and organic ingredients! With 10 grams of protein and 10 grams of omega-3 and omega-6 per 35-gram serving, Hemp Heart Toppers are the perfect way to top off your favorite meals. There are four tasty flavours to choose from, the possibilities are endless! Watch today’s video to learn more! 

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Butternut Squash Bruschetta
Yields 15
Print
Ingredients
  1. 2 cups butternut squash (cubed)
  2. 1 tablespoon coconut oil
  3. 1 small loaf french bread
  4. 1 green apple
  5. Manitoba Harvest Maple & Cinnamon Toppers
TO MAKE BUTTERNUT SQUASH
  1. Preheat your oven to 425 degree Fahrenheit
  2. With a sharp knife cut the butternut squash in half and remove the ends
  3. Carefully remove the skin of the squash by cutting down the sides
  4. Cut the flesh in half and remove any seeds with a large spoon
  5. Finally, chop the butternut squash into small cubes about 1 inch in size
  6. Coat the squash cubes with one tablespoon of coconut oil
  7. Roast squash in the oven for 15-20 minutes
TO MAKE RECIPE
  1. While the squash roasts, cut 1/2 inch slices from the french bread and toast
  2. Next, dice the green apple
  3. When the squash is finished roasting, BLEND on high until smooth
  4. Lay out the each piece of toasted bread and top with squash, green apple and Manitoba Harvest: Maple, Cinnamon Toppers. Enjoy!
Healthy Grocery Girl https://www.healthygrocerygirl.com/
butternutsquashsoup butternutsquashsoup1 butternutsquashsoup4

Butternut Squash Coconut Soup with Toasted Hazelnuts
Serves 2
Print
Ingredients
  1. 4 cups butternut squash (cubed)
  2. 1 tablespoon coconut oil
  3. 1 cup hazelnuts (with the skins mostly off)
  4. 1 can light coconut milk
  5. 1/2 teaspoon sea salt
  6. Manitoba Harvest Chipotle, Onion & Garlic Toppers
TO MAKE BUTTERNUT SQUASH
  1. Preheat your oven to 425 degree Fahrenheit
  2. With a sharp knife cut the butternut squash in half and remove the ends
  3. Carefully remove the skin of the squash by cutting down the sides
  4. Cut the flesh in half and remove any seeds with a large spoon
  5. Finally, chop the butternut squash into small cubes about 1 inch in size
  6. Coat the squash cubes with one tablespoon of coconut oil
  7. Roast squash in the oven for 15-20 minutes
TO MAKE RECIPE
  1. While the squash roasts, add hazelnuts to a stovetop pan on medium heat and toast for 3-5 minutes, watching and stirring frequently to prevent burning
  2. When the squash is cooked, add 1 can of light coconut milk and ½ teaspoon sea salt, BLEND until smooth
  3. Serve topped with a drizzle of coconut milk, toasted hazelnuts & Manitoba Harvest Chipotle, Onion & Garlic Toppers!
Healthy Grocery Girl https://www.healthygrocerygirl.com/
kaleharvestsalad kaleharvestsalad1 kaleharvestsalad3 kalesaladhemptoppers

Butternut Squash & Kale Salad
Serves 2
Print
Ingredients
  1. 3 cups butternut squash (cubed)
  2. 1 tablespoon coconut oil
  3. 4 large leaves of kale
  4. 3 tablespoons olive oil
  5. 1 tablespoon fresh squeezed lemon juice
  6. Pecans
  7. 1/4 teaspoon sea salt
  8. Manitoba Harvest Onion, Garlic & Rosemary Toppers
TO MAKE BUTTERNUT SQUASH
  1. Preheat your oven to 425 degree Fahrenheit
  2. With a sharp knife cut the butternut squash in half and remove the ends
  3. Carefully remove the skin of the squash by cutting down the sides
  4. Cut the flesh in half and remove any seeds with a large spoon
  5. Finally, chop the butternut squash into small cubes about 1 inch in size
  6. Coat the squash cubes with one tablespoon of coconut oil
  7. Roast squash in the oven for 15-20 minutes
TO MAKE RECIPE
  1. While the squash roasts; wash, dry, devein and chop the kale
  2. In a large bowl add the kale, olive oil, lemon juice and sea salt, with a clean hand massage everything together. This will soften the kale and help it soak up the flavor of the dressing.
  3. When the squash is finished roasting let cool for 10-15 minutes
  4. Serve the kale topped with pecans, roasted squash and the Manitoba Harvest Onion, Garlic & Rosemary Toppers!
Healthy Grocery Girl https://www.healthygrocerygirl.com/
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Disclosure: Healthy Grocery Girl & Megan Roosevelt, RDN are an ambassador for Manitoba Harvest. This post & video is Sponsored by Manitoba Harvest. 

Megan

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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