Recipes

Looking for ways to infuse your meals with flavorful, fresh and healthy ingredients? So are we! Our own Chef Linda Duggan is always creating new recipes that let Olivia’s products shine. The following recipes are for meals simple to gourmet – delicious ideas for all different times of day. Check back often for her latest additions.

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Mashed Butternut Squash

Categories: Butternut Squash, Side

So delicious, naturally sweet and nutty - this side dish couldn't be any simpler.

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Roasted Butternut Squash Soup

Categories: Butternut Squash, Soup

Make this hearty and delicious soup Vegan by skipping the dairy and using vegetable broth.
Recipe courtesy of Team Olivia

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Butternut Squash Latke

Categories: Butternut Squash, Side

This gluten-free and vitamin A-packed sister of the traditional latke has similar texture but tons of added flavor.
Recipe courtesy of The Olivia's Observer

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Spinach and Squash Pizza

Switch this recipe up by adding carmelized onions, roasted garlic, ham or sausage.
Recipe courtesy of Chef Linda Duggan

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Vegetable Hash Topped with Fried Eggs

Categories: Butternut Squash, Kale, Side

Eggcellent any time of day. Enjoy the hash on it's own as a delicious side dish.
Recipe courtesy of Chef Linda Duggan

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Roasted Butternut Squash with Thyme

Categories: Butternut Squash, Side

Roasting butternut squash makes it even sweeter while the thyme adds a savory yet mild aromatic element. Cook time is approximately 45 minutes with little prep. Serves 4 as a side.
Recipe courtesy of Chef Linda Duggan

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Butternut Squash Gorgonzola Pizza

Categories: Butternut Squash, Kale, Pizza

Sweet butternut squash and bold tasting kale make this Pizza so satisfying! Great for dinner, lunch or any time! Total cook time is 45 minutes and serves 4.
Recipe courtesy of Chef Linda Duggan

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Roasted Butternut Squash Ravioli

Categories: Butternut Squash, Entree

Wonton wrappers add an easy twist to this sweet and buttery ravioli. Pair with a simple salad made with Olivia's fresh salad greens and you have a decadent and elegant meal. Serves 6. Recipe courtesy of Chef Linda Duggan

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