Butternut Squash Boom


  • 4.5
  • 1 Hour
  • 4

Fall is here and that means squash! I know they are a little funny to look at but these babies sure are delicious! Here is one of my FAVORITE veganized squash recipes, it literally tastes like fall in your mouth.

Cook time: About an hour (cause you have to roast the squash)

Difficulty: Medium

Serves: 4


  • 1 Medium sized Butternut Squash, roughly 2 lb peeled, halved (lengthwise, deseeded) and cut into thick slices
  • 1/2 cup water
  • 3-4 TBSP Olive Oil (I might recommend trying coconut oil for this)
  • knob (1 tbsp-ish) Earth Balance stick
  • 15-20 Shallots, peeled (you can use any type of shallots)
  • 10-12 Garlic Cloves, peeled
  • 1 Cup Whole Blanched Almonds (I think pecans would work great too!)
  • 1/2 Cup of Raisins, soaked in warm water for 15 min and drained
  • 2-3 TBSP Agave Nectar
  • 2 tsp Ground Cinnamon
  • Small bunch of mint, chopped
  • salt and ground black pepper
  • 1 lemon cut into wedges – for serving


First you want to get your butternut squash going because it takes the longest and while it’s cooking you can prepare the rest of the ingredients.

Preheat the oven to 375 degrees. Place the butternut squash in an ovenproof dish, add the water, cover and bake for 45 minutes, until tender.

Blanching Almonds, a how to:

Get a bowl filled with ice water in your sink! Next get a small sauce pot filled at least 2/3 of the way up with water on the stove and up to a boil. Once boiling toss the almonds into the pot.

Don’t take your eyes off of them!

After a minute strain them and toss them into the ice water in your sink!

Only for a few seconds!

Next strain them again and lay them out on a paper towel or 2! You can easily pop them out of their skin.

Like so!

Them’s purdy!

That is how to blanche almonds or at least that’s how I do it!

Next you want to get your raisins soaking and your shallots prepped!

Not the most flattering pic but you get it.

Cut off the top and bottom ends. See how there are 2 shallots next to each other?


Well, I use a knife to carefully separate them.

Like this!

Then peel off the outer layer like you would with an onion!

Boom, prepped shallot!

Repeat with all the rest of your shallots!

Lastly you want to peel all your delicious garlic cloves so you can get cooking!

Put a large pan on the stove at medium heat and add your oil and Earth Balance.

Melting Awesomeness

Once the Earth Balance is melted, toss in your shallots.

So damn pretty!

You want them to start to brown. Once they’re there toss in your garlic and almonds.

Your kitchen should be smelling SO SO SO GOOD!

Once the almonds and garlic start to get brown add in the drained raisins.


Let the shallots and garlic caramelize for a few minutes and then add the agave, cinnamon, salt, pepper, and stir it all up and lower your heat. If things start to stick you can add a smidge of water.

Are you drooling? I know I am!

Check your squash, poke it with a fork to see if it’s JUST tender.

Can you see this coming together?!

If it’s ready, take it out and pour your shallot almond concoction on top!

Almost there!

Pop the whole thing back in the oven uncovered for 15 more minutes.

Once it’s done spoon it onto your plates, sprinkling it with some freshly chopped mint and a squeeze (or 2!) of lemon!


3 Comments on "Butternut Squash Boom"

  1. Sarah vL says:

    Oh my god – this looks so delicious!! I love the awesome step-by-step pictures. I can’t wait to make this!! Thanks, Julie!!! 🙂

    • Julie says:

      Thanks so much! I think this is the dish that I will always make as our first fall dish. New traditions being set right here on the spot. hahaha! If you make it let me know how it goes!!

  2. Kristin says:

    Julie this looks amazing!!! Once I get back on the cooking wagon again I am definitely going to try this one out!