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Help me with Butternut Squash

I've enjoyed butternut squash at restaurants, but I've never tried my hand at any recipes at home. I just happened to pick one up at the market today, so now I'm a horse without a butternut-squash-recipe cart.

Does anyone have any good NON-SOUP recipes?


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  1. Here's a great recipe from Rick Bayless that I've used, subbing cubed squash for the sweet potato.


    Seared American Lamb in Swarthy Pasilla-Honey Sauce

    From: Chef Rick Bayless, Frontera Grill, Chicago. Yield: 12 servings.

    3-6 Tbsp. vegetable oil
    3-4 1⁄2 lb. Boneless American Lamb for stew (preferably cut from shoulder), well-trimmed, cut into 1”cubes
    4 1⁄2 cups beef broth (or other meat broth)
    3 medium sweet potatoes, peeled, cut into 1” cubes
    3⁄4 to 1 cup honey
    2 tsp. salt
    for garnish, white onion rings
    for garnish, cilantro sprigs
    * * *
    Essential Bold Pasilla Seasoning Paste (2 1⁄4 cups):
    24 garlic cloves, unpeeled
    24 dried pasilla chiles, stemmed and seeded (about 6 oz. total
    )2 Tbsp. dried oregano, preferably Mexican
    3⁄4 tsp. freshly ground pepper
    1⁄2 tsp. cumin, preferably fresh ground
    * * *

    For seasoning paste: Roast unpeeled garlic on ungreased griddle or heavy skillet over medium heat, turning occasionally until soft (they will blacken in spots), about 15 minutes; cool and peel. While garlic is roasting, toast chiles on another side of griddle or skillet 1 or 2 at a time. Open and flatten them out and press down firmly on hot surface with spatula; in a few seconds when they crackle, flip them and press down to toast the other side. In small bowl, cover chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain, reserving 1⁄4 cup of soaking water.

    In food processor blender, combine chiles, 1⁄4 cup soaking liquid, garlic, oregano, pepper and cumin. Blend to smooth puree, scraping down and stirring frequently. If necessary, add water a little at a time to get mixture moving through blender blades. Press through medium-mesh strainer into small bowl; set aside.

    For lamb: In large (10”-12”) heavy skillet, heat 1 Tbsp. oil over medium-high heat. In uncrowded single layer, brown lamb on all sides. Do in batches if necessary. Return all lamb to pan and stir in chile seasoning. Cook, stirring and scraping, and turning regularly, until chile mixture is very thick, about 3 minutes. Stir in broth, partially cover with lid, and simmer over low heat for 25 minutes. Add sweet potato and stir to coat with sauce; continue simmering until lamb and potato are tender, about 30 minutes. Stir in enough honey to give sauce a slightly sweet edge, then season with salt. Simmer 5 more minutes to blend flavors. Ladle onto warm, deep platter; decorate with onion rings and sprigs of cilantro.

    1 Reply
    1. re: hohokam

      Oops. After thinking about it, I didn't really want to post that one. I'm so used to posting on another site, that I sometimes forget how CH works.

      Oh well. There it is, in case you're interested in a lamb and squash dish. ;-)

    2. Just split it in half, lenght-wise, take the seeds out, rub olive oil all over and bake/roast, cut side down until soft and yes, leave it unpeeled. Then you just scoop it out and enjoy, You can add in cream, butter, maple syrup spices after it is roasted.

      1 Reply
      1. re: Quine

        I do them this same way , but I roast them cut side up with a bit of browned country sausage in the seed cavity.

      2. The linked recipe works well with butternut squash


        When using squash, I preheat the oven to 350, line a baking sheet with foil, and lightly oil the foil. I then cut the squash in half lengthwise, scoop out the seeds and fibrous innards, and put the squash, cut sides down, on the baking sheet. I cook the squash until completely soft (45-60 minutes, depending on the size). I then proceed as detailed in the the recipe.

        1. In our house, DH is a sweet fan and I favor savory. Butternut squash is the perfect vehicle for each of us to be happy in their own tastebud world.

          For weekday meals, I peel the squash, cut it in half (lengthwise) and remove the seeds. Using two well-buttered baking dishes, I fill each with 1" squash cubes. I flavor his w/ brown sugar, butter, S&P. For mine, I dice one chipotle chile and toss w/ minced garlic, cumin, S&P. Bake 400 degrees 35-40 minutes, stirring when you remember.

          Enjoy your wonderful squash, it is a terrific canvas for many different flavors (Gorgonzola or Sage or Cranberries or anything else that piques your fancy).

          1 Reply
          1. This is an easy recipe from Hungry-Girl.com. It's meant to be a replacement for candied sweet potatoes. I made this for Christmas and Thanksgiving for my Southern family and they loved it.



            1 large butternut squash (large enough to yield 2 cups mashed flesh


            1/2 cup Egg Beaters; Original

            1/3 cup light vanilla soymilk

            1/3 cup sugar-free maple syrup

            1 tsp. cinnamon

            1/4 cup SPLENDA; Granular

            1 tsp. vanilla extract

            2/3 cup miniature marshmallows


            Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.

            1. Cut it into chunks (skinned for this squash), and steam till tender. Eat some as is with salt, pepper, butter, and/or sugar to taste. Puree some - enrich with cream, butter, season with salt, pepper, hot sauce, etc. Another option, poach chunks in a piloncillo syrup.


              1. I made some quesadillas with butternut squash, red peppers and jack cheese. They were a huge hit at a party I had on Saturday night. My only suggestion is to roast the red peppers first.



                3 Replies
                1. re: HungryRubia

                  Butternut squash to my palate, is one of the tastiest and also most versatile winter squashes.
                  I LOVE the roasted butternut squash quesadillas (w/ sour cream chipotle lime dipping sauce) from epicurious. Always a big hit at parties (and people don't realize it's squash inside). I even use sprouted grain whole wheat tortillas and people rave. I either use roasted peppers out of a jar or diced fresh red peppers.

                  Most Thanksgvings I steam peeled and cubed squash, and puree w/ butter, maple syrup, S&P and people who want to pass the dish when they hear it's squash, try a bite and say: wow!

                  1. re: NYchowcook

                    I know this is tangential, but the tortillas you mention, are they Alvarado St. brand from California? I can only get them in the large burrito size where I live. I've used them for quesadillas, burritos, etc. and they're fantastic. I will have to try the epicurious recipe.

                    1. re: amyzan

                      The tortillas I use for quesadillas are: Food for Life -- Ezekial. They're only in the large burrito size, but that's okay to cut up for finger food.

                      That's what's available at my food coop. But I prefer a more home-made style -- Maria & ________ out of Massachusetts, I believe.

                2. We often eat it roasted as a side dish. If you get a nice dark one with lots of beta carotene, it's sweet and creamy plain. You can mash it like sweet potatoes once it's roasted if you like, adding cream or milk or olive oil, salt and pepper.

                  It's also good with pasta, raisins, pine nuts, and parsley or in quesadillas with a creamy cheese.

                  1. I recently made this and it was very good.

                    Butternut squash and carrot puree with maple syrup...did not use a food processor, just used my immersion blender. Worked like a charm.


                    1. jfood purchased his first butternut on Sunday as well. Cut into quarters, peeled, seeded and cut into one inch cuebes. Roasted along with onions, carrots, mushrooms peppers and served as a side next to some roated chicken.

                      It was a wonderful fall Sunday dinner

                      3 Replies
                      1. re: jfood

                        Just tonight I made a butternut squash risotto. Roasted half, scooped it out and pureed, diced the other half and sauteed til tender in butter. Added to an otherwise traditional risotto with parmesan and butter. Stirred in the diced squash with the last broth addition and then the puree with the butter and cheese just before serving. Delicious.

                        1. re: notgreg

                          My friend and I just made a butternut squash risotto too. But we peeled it, cubed it, and added the cubes at the beginning -- after you've added the rice but before you've begun with the cooking liquid (i.e. we did not roast it first). It came out really nice and the squash retained a little bit of firmness which was a good textural thing for the risotto.

                          1. re: notgreg

                            This is essentially what I do, but I stir the puree in right after the last liquid goes in and only top the the risotto with very crispy cubes. Incredible. I need to make it again soon. Thanks for the reminder!

                        2. I've been making butternut squash gratin with goat cheese and hazelnuts http://www.epicurious.com/recipes/foo...
                          and butternut squash and carrot stew with quinoa
                          both are really easy, and really good. i love butternut squash! another idea is to make butternut squash ravioli - those are my favorite!

                          1. Sounds like a lot of us are tired of going the bought a Butternut squash made soup route... I was also looking for new ways to enjoy it and came across a recipe for Roasted Vegetable "Lasagna" where the Squash substituted for the noodles... and *ack* I can't find the recipe...this one from epicurious is the basic idea: http://www.epicurious.com/recipes/foo...

                            Hope that helps lead to greater Butternut enjoyment :)

                            1. I just had a friend over who is having medical issues, so I wanted to make my butternut squash as healthy as possible. Roasted it til soft, then roughly mashed it with a bunch of ginger. No salt or pepper, and yet I think it was the best I ever made. I'm making soup out of the leftovers tonight.

                              1. Wonder if you could shred it and use it to make pancakes like potato pancakes.

                                1. My favorite recipe for butternut squash came from Jamie Oliver's first cookbook. It immediately became a staple in our house:

                                  Cut squash in half, get rid of seeds and wooly bits. Cut into wedges, cut those in half if you want.

                                  With a mortar and pestle or a small processor, pound a garlic clove, a dried chili or two, salt, pepper, 2 teaspoons of coriander seeds, 2 teaspoons dried oregano, and 1/2 teaspoon of fennel seeds into a paste. Scrape into a large bowl, add enough olive oil to make a slightly runny paste. Add the squash and toss till it's all coated. Place the pieces on a baking tray, skin side down, and into the oven at 400 F. Cook until tender, about 30 minutes, or until the edges go nice and dark and crispy.

                                  The skin goes really chewy and delicious. And it would probably work with other squashes, too.

                                  1. A very simple, delicious way to use butternut squash is to peel it, cut it in chunks (removing the seeds, of course), and roast it. 400 degrees for 20 to 30 minutes, until it's done to your liking. Before roasting, toss it with either 1. olive oil and zaartar spice plus extra sesame seeds, or 2. oil and garam masala, or 3. olive oil, salt and pepper then drizzled it with balsamic vinegar when it's done. They're very different, but all excellent.

                                    1. Peel, slice 1/4 to 1/3 inch thick, saute in olive oil with whole lightly crushed garlic cloves.

                                      Cut into chunks, braise with soy sauce, ginger, sesame oil.

                                      2 Replies
                                      1. re: Aromatherapy

                                        We just chop into small chunks (peeled and seeded), toss in a ziplock baggie with some olive oil and cinnamon and sugar (not much needed). Put in a roasting pan, roast at 400 degrees for 15-20 minutes (stirring/turning in the middle when nicely browned on one side).

                                        Also, haven't tried it yet but printed out to do so sometime, there was BN squash recipe that looked very tasty (not necessarily healthy) in the San Francisco Chronicle food section for BN Squash Gratin. If anyone makes this, please let me know if it works. Also, if you make a lighter version (current version calls for 1 cup heavy cream!), please let me know what you did to modify the recipe and if it worked. Thanks...

                                        1. re: burbankfoodie

                                          Here is the Butternut Squash Gratin I have made...great for Thanksgiving, as you can do ahead and pop into the oven when the turkey comes out. have not seen the SF Chronicle recipe, but this is pretty light (even if a add a bit mroe cheese than called for!)

                                          Creamy Winter Squash Gratin

                                          8 cups cubed peeled butternut squash (about 3 pounds)
                                          2 teaspoons butter
                                          2 cups thinly sliced leek (about 2 large)
                                          1 teaspoon salt
                                          3 ½ cups 1% milk
                                          1/3 cup flour
                                          1 cup (4 ounces) shredded Gruyere cheese
                                          ¼ teaspoon freshly ground black pepper
                                          ¼ teaspoon ground nutmeg

                                          1 clove garlic
                                          2 (1 oz) slices bread
                                          2 teaspoons fresh chopped parsley

                                          Preheat oven to 400o.

                                          Arrange squash in a single layer on a baking sheet covered with parchment paper (or use cooking spray). Bake for 25 minutes or until the squash is tender.

                                          Melt butter in a large nonstick skillet over medium heat. Add leeks and salt, cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan, bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheese, pepper, and nutmeg, stir until cheese melts. Gently stir in squash. Spoon mixture into a 2-quart baking dish coated with a cooking spray.

                                          Mince garlic in food processor. Break bread into pieces, add with parsley to food processor. Pulse, then process into crumbs. Sprinkle bread crumb mixture evenly over squash mixture. Bake at 400o for 20 minutes or until golden brown. Yield: 8 servings (serving size: about 1 cup).

                                          Do ahead: prepare the gratin a day ahead and refrigerate, store the bread crumb topping separately. Let sit for a while at room temperature, add crumbs, then bake at 400o for 30 minutes or until brown.

                                      2. They are so good roasted as described. We sometimes use maple syrup instead of brown sugar. They're also a nice addition to chicken stew when diced.

                                        What no-one's mentioned is that squash keeps for months and that the best of the hard-skinned ones are now available at the farm gate.

                                        Last week I bought 6 beautiful, large squash for $5, pepper and butternut mixed, along with a few waxed turnips from a local producer. They'll keep well in our utility room until the end of January. They seem to get sweeter and better as they sit. If the room were cooler and drier I expect that they'd last longer.

                                        You've found something good, TIA.

                                        1. Here's a couple of ways I like to use it:

                                          1. Peel, halve lengthwise, discard seeds and fibers, slice into half moons about 1/2 inch thick. Toss with olive oil, salt, fresh ground pepper and lay out on baking sheet in a single layer. Bake in 400 deg oven, turning once until browned on both sides ~ about 30 mins total. I sprinkle chopped fresh sage after 15 minutes. These can be enjoyed on their own or tossed into a fall salad with arugula, balsamic and parm slivers.

                                          2. Here's an epicurious recipe http://www.epicurious.com/recipes/foo... that I make as described minus brown sugar. At the end, I puree about 3/4 cup of the cooked squash in a blender. Then I cook up some pasta al dente, drain, toss everything together with a dab or two of mascarpone or a splash of cream and heat through. Thin with a little pasta cooking water if using mascarpone. Creamy and delightful! Top with crispy fried whole sage leaves!

                                          1. I just made a killer roasted butternut squash risotto last night. First I peeled and cubed the squash, tossed with a little olive oil and salt and roasted (425o) until slightly the edges are browned. You can do this way ahead of time.

                                            Next, I made a very basic risotto, subbing chopped fresh leeks for the onion. When the risotto was about 10 minutes from done, I stirred in a whole whack of the roasted squash cubes. Some of it disintegrated into the risotto, some remained as discernable chunks. I stirred in some Parmesan just before serving (but if I'd had blue cheese or gorgonzola I would have used that instead).

                                            It was fantastic and stupidly easy. I had a bit of extra squash left over which I sprinkled on top of the finished dish.

                                            1. my aunt made a butternut squash casserole for my birthday party that was sooooo good my mom tried making it the other night and even my dad liked it (and he doesn't like anything that's good for him). what she did was sautee some apples in a little bit of butter till soft, boil the butternut squash (we buy ours from trader joe's already cut up), then mashed it up w/ some brown sugar and a tad more butter. then she put the apples in the bottom of a baking dish, laid the squash on top, added chopped walnuts and broken up corn flakes. she baked it at 325 for about 30 minutes and voila! it was done and ready to be inhaled. i'm going to make it as a thanksgiving side it's so yummy...enjoy!

                                              1 Reply
                                              1. re: unocal

                                                My variation on John Thorne's pumpkin tian - peel and cube butternut squash - toss in a bag with semolina and chopped thyme to coat, tip into a gratin or similar shallow baking dish, drizzle with olive oil, salt, pepper and lots of grated parmesan, bake at 375 till golden and molten - the semolina gives it a lovely crunch.

                                              2. mamamia ~ This is a most wonderful and educational thread. There are almost too many good suggestions. Thank you for raising the question.

                                                1. Cut into 1" cubes, toss w a little oil and S& P. Roast til done and slightly browned. I used these little cubes in all kinds of things - I also often roast them with onions and garlic.

                                                  1. i do several things with butternut squash, and if you're interested in recipes, let me know and i'll link to them or post...

                                                    if i don't just cut into cubes, cook, and mash with cinnamon and salt...

                                                    Maple Butternut Squash and Roasted Chestnut Puree Pie

                                                    Roasted Butternut, Pepper, and Caramelized Onion Sage sauce over white fish

                                                    Skewered and Grilled with a Maple Butter sauce

                                                    Butternut Squash Gnocchi with a Brown Butter Sage sauce

                                                    Butternut Squash Latkes (grated and subbed for potatoes in potato pancakes)

                                                    Waffles/Pancakes - roasted or steamed, pureed and added to batter

                                                    5 Replies
                                                    1. re: Emme

                                                      now you've got me thinking about grating the one I have on the counter...care to share your latke recipie, and thanks for the idea!

                                                      1. re: geminigirl

                                                        i use about 1 lb potatoes (so subbing out for butternut squash), 1/2 cup onions, an egg, salt, pepper, and if i'm so inclined with the BS, might include a little sage... i typically fry latkes in schmaltz, but olive oil is likely best with BS and sage if you use it... another interesting addition is parmesan or jarlbserg, but now we're really straying from latke into butternut squash pancakes...

                                                        just be sure after you rinse and grate your potatoes and onions that they're as dry as you can get them before adding the wet ingredients. heat the oil to high heat, but definitely not smoking... put a couple of tablespoons in to the oil and spread to about 3 inch rounds, then cook til browned on each side, about 5 minutes a side... keep warm on a baking pan... add oil as necessary to the pan and don't crowd the pan, as the temperature will decrease too much and the cakes will simply suck up the oil..

                                                        lemme know what you think if you try them and if you experiment at all (you could add sage to half or cheese to half or both...)

                                                        1. re: Emme

                                                          sounds like what I was picturing...too bad, they would have been good with tonights roasted stuffed pork...I think they will be on the menu this weekend, I'll let you know how they turn out, thanks again!

                                                      2. re: Emme

                                                        Mmmm. I'd love the gnocchi recipe if you don't mind.

                                                        BTW to roast the butternut, I just rinse it and pop it whole into the oven. It's easier to cut once it's cooked. Then I puree with browned butter, and brown sugar.

                                                        1. re: pushkina

                                                          I roast a squash, tossing with olive oil, S & P, then let cool and puree. I mix in 2 eggs (or you can use 3-4 tbsp olive oil), nutmeg, little more S & P, then 2 cups or so of flour to get it to the right consistency, depending upon how much puree I actually get. Allow to rest, then poach in boiling water as typical gnocchi, rolling off walnut size pieces off of a fork into the pot, and allow to cook. Meanwhile, brown 1/4 -1/2 cup butter, then add shallots, balsamic vinegar, and sage leaves. Once the gnocchi are cooked, transfer with slotted spoon to a plate, then toss with browned balsamic butter til coated and heated through. Serve garnished with additional sage leaves.

                                                      3. Butternut is tied with Kabocha for my favorite winter squash. Besides my standby curried squash and apple soup, here are my three favorite ways to use it:

                                                        1) With a bechamel sauce in lasagna (there are solid epicurious recipes for BNS lasagna.
                                                        2) diced, roasted with olive oil and rosemary and then tossed with cooked lentils, additional olive oil, rosemary, salt and pepper. This is a scrumptious dish that can either be a vegetarian main or an accompaniment to roasted meat or fish.
                                                        3) peel, cube, season and roast then toss with your favorite pasta and parmesan.

                                                        1 Reply
                                                        1. re: tomaneng

                                                          I used some leftover butternut in a meat sauce. After the sauce was cooked down I thought it was too sweet. It worked fine in pastichio - Greek style lasagna with a bechamel topping - but I don't think I'd want it for an Italian style pasta dish.

                                                        2. For a very lazy version, microwave peeled and seeded chunks on high in a covered bowl until tender (a single large serving takes about 4 minutes), then mash with salt and butter. Had this last night with leftover wild rice for a light vegetarian meal. Yum.

                                                          1. Soup! Cut squash in half, Peel skin. Cut squash into chunks. Saute some garlic, shallot, pepper, whatever veg you feel like. Add squash. Deglaze with white wine. Add broth (chicken or veg) to cover. Bring to a boil, then simmer until squash and veggies are tender. Puree with soup wand. Add some brown sugar (or not) to taste. Add some cream/half & half (or not) to taste. I like to add a little nutmeg or allspice, too. Delish. There are endless variations on how to do this and I never do it the same twice.

                                                            Another fave butternut squash recipe I play around with is a white butternut squash lasagne. Cut squash into small cubes. Add to lasagne with bechamel or other white sauce. I also add crushed pine nuts. I've seen it with golden raisins, too. (But I'm not a raisin fan.) Really rich and wonderful. Weight watchers has a good low fat version of this on their website if you want to lighten it up a bit. I've done full fat and low fat and like them equally for different reasons.

                                                            3 Replies
                                                            1. re: LizR

                                                              oops- just realized this said "non-soup." sorry- that will teach me to read chowhound while my toddler is screeching at me. go with my second suggestion, in that case. but I do love the soup.

                                                              1. re: LizR

                                                                Going to make butternut squash ravioli as a first course for Thanksgiving. Roast the squash. When cool, scoop out into a colander and let drain-overnight or at least half a day. Mix with Parmigiano-Reggiano, egg, some bread crumbs, crushed amaretti cookies, a little nutmeg and fill ravioli. Serve with butter (and/or olive oil) and sage and top with a little extra Parmigiano.

                                                              2. re: LizR

                                                                I make this lasagna regularly always with good reviews. Make a bechamel with ground nutmeg and black peppper. Cube and roast the squash with s,p & evoo until carmelized. Layer the sauce, no boil noodles, squash, sauce, grated parm or other hard cheese, noodle, squash sauce, cheese, noodle, sauce, cheese. Sprinkle with black pepper. Lower fat version is with skim milk bechamel which can be fine. I just love this dish.

                                                              3. AMAZING thread, so many great things to try! I'll admit I LOVE soup, though...I make mine pureed with onions, garlic and chili peppers, then add corn, carrots, potatoes. Not too thick, no cream. If that sounds too healthy, I can always add bacon :).

                                                                Question: I've been saving myself a bit of time by buying pre-peeled squash so I can just throw the chunks into my stock. I'm going to make the soup for Thanksgiving as well, but since I will need a much larger amount, that would cost too much. So how does weight of a squash compare to the weight of the pre-peeled stuff? I guess I'm saying I'm not sure how much weight the peel, stem, seeds, etc adds. I buy 20 oz packs of peeled squash, enough to make 4 meal-sized soup servings for me. I'm looking to make 15-16 servings, much smaller because they'll be part of that whole turkey meal. Thoughts?

                                                                1 Reply
                                                                1. re: NancyC

                                                                  I was going to say it depends on the type of squash, since they differ in how much skin there is, and how big the seed cavity is. But, the skin and seeds are not heavy. Even the hard shell of the turban squash is quite light once all the flesh is removed. The heaviest part that you throw out is the mush around the seeds. My guess is that a 24-30 oz squash will give 20oz of flesh.

                                                                  Butternut has the smallest cavity of the squashes I am familiar with, and the skin can be removed with a peeler.

                                                                2. I just posted this recipe on another thread... it was so good! Dice up a 1 lb of squash (or add yams or parsnips). Saute half a diced onion in 4T of butter until carmelized (10 mins). Add diced clove of garlic, a heaping tsp of garam masala, s&p. Cook 2 mins. Add squash and cook over med. heat for about 15 mins or until tender. Yum... spicy goodness!

                                                                  1. Last Fall I was at a pot-luck and had an amazing and completely simple dish. It was fall vegetables, cubed and drizzled w/ olive oil. Add Kosher Salt and fresh ground pepper to taste. Stir and place in a glass baking dish or on a cookie sheet. Roast on 400 for one hour. Half way through turn the veggies.

                                                                    I make it all the time now, it is so simple and healthy. I've served it to several different people all with rave reviews. Each time I make it a little different depending on what I pick up at the store or what I have in the fridge. Last time I used:
                                                                    Yukon Gold Potatos
                                                                    Vidalia Onion
                                                                    Butternut Squash
                                                                    Yellow Squash
                                                                    Green Squash

                                                                    On tap for later in the week:
                                                                    Sweet Potato
                                                                    Yukon Gold Potatos
                                                                    Vidalia Onion
                                                                    Butternut Squash

                                                                    1. I used to work at a restaurant that had a FANTASTIC and unique dish using squash, and I would never post the idea as mine, naturally ;)

                                                                      Blue cheese and brioche stuffed squash (I believe they used acorn, but a little creativity couldn't hurt here). It was basically similar to a twice-baked potato, as it was stuffed with a mixture of roasted squash, blue cheese, caramelized onion, brioche (day-old, I'd assume) and an egg to bind it all together, I believe. For presentation's sake, you can slice an acorn (or butternut) squash in 2 inch slices, scoop out the seeds and fibers, fill with prepared stuffing, and bake for probably 35-40 minutes, or until the squash "cup" is fork tender.

                                                                      I'm not sure about the ratios of ingredients, but I think some recipe experimenting could yield yummy results, even if they need revising.

                                                                      2 Replies
                                                                      1. re: kristin311

                                                                        I recently used some banana bread I had leftover, softened with banana liqueur (you could use rum instead) and stuffed an acorn squash with that. It was too good, I ate way too much.

                                                                        1. re: coll

                                                                          Pureed squash can be used in a pumpkin bread recipe. It probably would also substitute in a banana bread recipe, though it may be harder to measure the equivalent of x bananas. I use, roughly, a cup of puree per loaf (1 1/2c of flour).

                                                                      2. 'Hounds, I just bought a butternut this morning and would like your input on this idea: roasted with s&p, maybe a little nutmeg (I love nutmeg), cinnamon, what have you, and then topped with stilton towards the end (so the cheese gets melty). too much? missing something? I have the cheese in my fridge and I love it...but I need affirmation. thanks!

                                                                        2 Replies
                                                                        1. re: Sophia.

                                                                          Sounds wonderful. To gild the lily- maybe top with a drizzle of honey and some chopped walnuts or other nuts. Great mix of sweet/savory.

                                                                          1. re: markabauman

                                                                            ooh, I like that. and I have both of those things as well.