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Aug 17, 2009 07:36 PM

What to do with butternut squash puree?

Just bought a can of this at Trader Joe's on a whim, and I don't feel like making the obvious soup. Other ideas for what to do with it?

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  1. it makes a great side dish. just jazz it up with whatever seasonings complement your meal.
    some ideas:
    - chipotle in adobo sauce (or ground chipotle powder) & honey
    - orange zest, warming spices (e.g. cinnamon, ginger, nutmeg, clove, etc) and maple syrup
    - toasted curry powder & a pinch of cayenne
    - brown butter & sage
    - lime juice, cumin, smoked paprika, cilantro
    - ginger, curry powder & coconut milk

    1. I have never tried the canned version, but I make a pasta sauce with butternut squash, based on this recipe from Giada de Laurentiis. I have further experimented, using this as a base for mushroom as well as a sausage pasta sauce:

      We love pasta, but tomatoes don't like my DH, so I am always looking for interesting bases for sauce. I usually try to have some of the base in the freezer!

      1. The first thing I thought when I saw your post was soup... butternut squash ravioli perhaps? Although I have to say I like ghg's suggestion for jazzing up the puree as a side.

        3 Replies
        1. re: maplesugar

          i thought of ravioli too -- it's good with goat cheese. i think of butternut squash as terribly autumnal though.

          1. re: hotoynoodle

            The first (small) ones of the year showed up at our market last Saturday. They were a nice addition to a pot of spicy stewed veggies.

            1. re: hotoynoodle

              Yes squash says autumn to me's been rainy and cool here for the last little while so it was easier for me to think fall.

          2. This is similar to GHG's suggestion. There's a restaurant in my area called Josie's that isn't wonderful for all things, IMHO, but they do have a very nice butternut squash-based spread for bread -- especially cornbread... the sweetness complements cornbread nicely. I think it's meant to be a healthier alternative to butter. I've made similar spreads at home by adding different combinations of spices. My current favorite is pan roasted whole cumin seed, roughly ground with salt, white pepper, olive oil and a bit of lime. I made one recently with pesto, which tasted great, but turns out to be a not-very-attractice color.

            3 Replies
            1. re: cimui

              when the squash spread at Josie's is done right, it's very good...but i've found it to be inconsistent. the last time i was there i recall that it was very bland...which is a real bummer for those of us who can't eat the cornbread and want to enjoy the spread on its own! anyway, good batches are a nice balance of savory & sweet. i think they thin it out with vegetable broth, i think they occasionally add some sweet potato or carrot, and i could swear i've tasted apple in there once or twice.

              1. re: goodhealthgourmet

                Ha, I thought I was the only one who took a spoon to the 'dip'!

                I'm pretty sure they sometimes use apples in their Squash Stuff, too, though I've never tasted sweet potato or carrot. Totally agree about inconsistency... that's what drove me to make the Squash Stuff at home. I'm going to try some of your other combinations -- they look really good.

                1. re: cimui

                  oh please, particularly now that i'm gluten-free, there are many things most civilized people would spread on bread, chips, etc that i dig straight into with a fork or spoon. hummus/bean dip, nut butters, artichoke-spinach dip, soft cheese...

                  anyway, i hope you enjoy some of the squash ideas - let me know what you think!

            2. How about Squash Tea Bread from Eating Well magazine? I have not personally tried it but it's in my "to try" pile...LOL...that "to try" pile is approaching the ceiling...but this looks really nice: