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Butternut Squash Ideas

Lately I have been on a bit of a butternut squash kick and have been trying new things. My favorites are simply baked crisp with layers of blue cheese, roasted with maple syrup, in risotto with parmesan, and in a hearty chili.

Any other ideas that are favorites of any hounds on how to use butternut squash as a star ingredient? Thanks.

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  1. I make a ridiculously simple and healthy sauce for pasta - usually cheese ravioli or tortellini.

    I cube the squash, put it in a saucepan with a small amount of chicken stock and simmer until soft. I then puree it all in a food processor. While it's pureeing, I brown some butter, and add it to the mix. Season with nutmeg, salt and pepper and voila, a simple, healthy and delicious sauce for pasta.

    6 Replies
    1. re: maisonbistro

      Thanks for the idea. I love butternut squash and have never tried it as a pasta sauce. We have a few family members who do not eat buttenrut when served as a side vegetable, but they may like it this way. I will certtainly give it a try!

      1. re: macca

        I love it as a sauce too. Add with some fresh thyme and a little parsley is amazing. Also, I like to add some roasted onions or mushrooms, sauteed is fine too. Makes a nice hearty simple pasta dish.

        Another note, add some fresh spinach to this sauteed spinach with shallots and a pinch of red pepper and serve over pasta. Then make a simple sauteed onion and mushroom mix and serve that on top of the squash and spinach. Top with ricotta silatta and presto. An amazing dinner. I like a good spagheti for this. Whole wheat preferred. Easy, in expensive and quick. It is amazing.

        1. re: kchurchill5

          Wow- more great ideas, I am bookmarking this thread, and will have some fun this weekend. I have a HUGE butternut at home ( don't know what I was thinking when I bought it), and it is nice to know I can use it up with a few new recipes

          1. re: macca

            I love to roast my squash first. It is easy, just on some parchment or aluminum foil with olive oil salt and pepper. 30 minutes later soft, then mash add with some herbs, maybe some great and you have a great base. Then add whatever like the spinach or any other ingredients. Endless possibilities!!

            Enjoy this weekend, I still have 4 in my fridge from the market. I plan on a soup and then a stew with pork.

            Oh yeah ... one more. Mashed with garlic and grilled onions, Spread on a toasted baquette topped with chopped sauteed bacon and then topped with gruyere and broiled till the cheese melts. Pretty tasty and easy. Make the squash a couple of days ahead and same with the bacon. Just grill the bread, top and broil till the cheese melts. A perfect appetizer or a side to a main course with a nice hearty stew

      2. re: maisonbistro

        you mentioned Pasta ....have you used Spaghetti with butternut squash or any squash family and if so could you give me a recipe.
        Thanks,
        Amelia62

         
      3. Ravioli with ricotta and parm served with a sage butter.

        Lasagna with ricotta, cottage cheese, and a parm and mozz bechemel, fresh thyme and sage I make individual rolls which are fun and easy.

        Squash, crimini mushrooms and brussel sprouts, cooked on the stove with some fennel and broth. Then when the broth reduced add some cream, just enough to make a light sauce, butter and herbs.

        Roasted casserole with onions and red beets layered between gruyere cheese and bread crumbs.

        Roasted and chilled and added it to beets and spring greens for a great salad.

        A puree of cauliflower and butternut with herbs and butter for an alternative to mashed potatoes.

        Shredded and pan sauteed with onions, pancetta, a little olive oil and then served with a dizzle of blue cheese sauce

        A casserole with butternut, crimini and onions (chippolini), roasted first, then layered in a casserole dish. Make a simple bechemel drizzle over the vegetables, a layer of fresh bread crumbs and fresh crumbled gorgonzola cheese. Bake until bubbly.

        Butternut, maple syrup, chives and roasted, Served with pan seared pork tenderloin

        Butternut, apples, pears, walnuts, goat cheese stuffed in a pork tenderloin. Topped with a apple and port glaze.

        1. cubed and roasted with tamari and sesame seeds

          1. Butternut squash soup! It's everywhere in restaurants.

            You can also make Butternut squash tart / pie. Similar to making pumpkin tart or pie, just substitute with BNS.

            1 Reply
            1. re: kobetobiko

              I also make a butternut soufle I guess. It has gruyere cheese and eggs and if beat until puffy and baked. Reall good and light.

              Butternut, parsnips and potatoes make a great creamed soup a bit different. I like adding sherry to mine.

            2. I want to try the butternut squash w/ sage in pasta recipe that is in last months Cook's Illustrated.

              Serves 4 to 6. Published January 1, 2009. From Cook's Illustrated.

              Don’t be tempted to use dried sage in this recipe.

              Ingredients
              4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
              8 large fresh sage leaves , plus 1 tablespoon minced (see note)
              1 medium medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
              1 tablespoon unsalted butter
              6 scallions , sliced thin (about 1 cup)
              1/4 teaspoon freshly grated nutmeg
              1 teaspoon sugar
              Table salt and ground black pepper
              2 cups low-sodium chicken broth
              1 pound penne pasta or other short, tubular pasta
              2 tablespoons grated Parmesan cheese , plus extra for serving
              4 teaspoons juice from 1 lemon
              1/3 cup sliced almonds , toasted

              Instructions
              1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.

              2. Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.

              3. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.

              4. Add squash mixture to pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately

              2 Replies
              1. re: Kelli2006

                I've done something like this, but sauteed shallots with the bacon instead of scallions and tossed with gnocchi.

                1. re: Kelli2006

                  Hi Kelli
                  I actually made up a simpler version of this last weekend as I needed to use up some leftover butternut squash. I peeled and cubed the squash, then tossed with some dried sage/olive oil, salt and pepper and roasted in a 400 over for about 45 mins. At about 30 mins in, I put on some pasta water to boil, then cooked a slice of niman ranch bacon (pancetta would work well but this is what I had on hand), removed from the pan, reduced heat to med/low. I set it aside and chopped up some chicken tenders to saute in a bit of the bacon fat. Cooked some pasta (anything that holds sauce), reserved 1/2c cooking water, then combined pasta, chicken, squash, some toasted walnuts and crumbled bacon with some blue cheese and the pasta water to make a sauce. was fantastic!