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Besides soup, what to do with butternut squash?

I have 4 sitting on my counter from the final two weeks of CSA pickups. I am, frankly, stumped.

I am not a fan of sweet squash but welcome any savory ideas for these babies.

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  1. I made a delicious pork chop with roasted apples and butternut squash after my fall apple-picking excursion. http://www.boston.com/lifestyle/food/...

        1. re: bayoucook

          yep, made it for the first time last weekend, it was delicious....I have some leftovers in the freezer for lunches, not the same, but still good on a cold NE day...

      1. http://www.chow.com/recipes/13666
        Here is my recipe for roasted sweet potatoes, just sub the butternut for the sweets. I love this savory roasted, tangy dish. I make this for Thanksgiving, you can do ahead and reheat.

        1. Tasty and simple:

          Roasted Butternut Squash

          1 squash, ends and seeds removed, peeled and cut into chunks about 1" square

          Place on baking sheet. Drizzle with olive oil or melted butter. Sprinle with salt and pepper or a little cinnamon and nutmeg. Roast 1 hour at 350. Enjoy!

          1. roasted, pureed and mixed with gorgonzola for ravioli filling
            roasted, chunked, mixed with cous cous or barley for a warm side dish
            peel, chunk, put in roasting pan with carrots, onions, ginger and chili flakes. put a small can of pineapple juice in the pan. cover and roast til soft, then remove the foil and run under flame to brown the veggies.

            1. Roast cubes with a bunch of chopped garlic, a whole bunch of chopped italian parsley, and plenty of olive oil. Put big cast iron pan in oven to preheat to help you get a nice brown on the squash when you dump it in the pan.

              Lasagna! It is so good. I infuse the milk I use for my mornay sauce with garlic, rosemary, thyme and sage. There are a zillion recipes, but I think the herbs are key, as is using the right kind of nutty cheese.

              1. Peel, slice, saute in oil with lots of whole garlic cloves.

                1. I like to peel it and cut it up, then throw it in along with apple slices for the last half hour of so of braising with chicken thighs, chicken and apple sausage and onions in wine or cider and broth. Sage and rosemary are nice, too.

                  1. slice, roast, and toss with chili lime vinaigrette (best recipe I've found is from smitten kitchen):

                    And this chickpea and butternut squash salad from Orangette:

                    1 Reply
                    1. re: 4Snisl

                      We must be on the same wavelength, those are my two favorites as well!

                    2. I like to cut it in cubes and toss with evoo S & P and roast.
                      I also cut it into 1/4 inch slices and fry in a pan.

                      1. Make a fall salsa-- cooked chunks of squash, beans, cilantro, lime, jalapeno, red onion. Mmmm.

                        1. Or try one of my favorite recipes -- this beef and butternut squash stew with Marsala and rosemary. Don't be put off by the foodnetwork link -- its a giada recipe, and really delicious!

                          1 Reply
                          1. re: fearlessemily

                            absolute fav. butternut squash recipe: thomas keller's gnocchi

                          2. 1. Liz's butternut squash: toss cubes with olive oil, garlic, toasted and crumbled flavorsome chile peppers such as anchos, salt, and lots of chopped cilantro, and roast.

                            2. Lola's Trinidadian Pumpkin (adapted from Madhur Jaffrey): brown a chopped onion; add chopped garlic, green chile, thyme and cilantro, then chopped squash and a little water, cover and simmer for 40 minutes or so; add salt, just a little brown sugar, and a splash of fish sauce, and serve.

                            3. Golden Soup (adapted from Claudia Roden): soften a chopped onion in some oil in a soup pot; add chopped squash, cinnamon, ginger, saffron, chicken or vegetable stock, salt and pepper--simmer until the pumpkin falls apart; add a drained can of chick-peas and sprinkle with chopped parsley.

                            1. Roasted and pureed with onions for ravioli filling. Sage/brown butter sauce + a little bit of parmigiano and you have a fabulous new Thanksgiving sidedish!

                              2 Replies
                              1. re: chitodc

                                I chop it into a small dice, mix with chopped onions and roast in olive oil w/salt and pepper. Buy my favorite pizza dough from the market down the road and roll it paper thin. Sprinkle with corn meal, roasted onions and squash and goat cheese. Bake at 400 degrees until crust is crunchy and golden. Drizzle with high quality olive oil and fresh ground red pepper. It's great cold weather comfort food.

                                1. re: greenstate

                                  The pizza idea... I do it with caramelized onions, gruyere, parmesan, sundried tomatoes or roasted peppers, squash and sage.

                              2. i do a sauce to go with broiled fish -- pureed squash with caramelized onions, evaporated milk or half-and-half, roasted red peppers, sage or thyme.

                                add it to omelettes with thyme, parsley, wild mushrooms and tomatoes, and gruyere

                                Squash Burritos - with black beans, squash, chiles, etc.

                                1. Butternut sqash with basil pesto. Cut squash into cubes, coat cubes with olive oil, salt and pepper to taste and sprinkle with some dried sage leaves (to taste - I am not a huge sage fan so I tend to go light). Roast on a baking sheet until tender. As for the pesto you can use whatever pesto recipe you like. A friend turned me on to Giada's pesto sauce recipe (should be able to find it on Food Network website) so I've been using that. Once the squash is fork tender, toss with the pesto and serve warm. Makes a great side dish alongside just about anything - especially fish and lighter meats like chicken or pork.

                                  1. Others have mentioned the roasted squash, and I can only add my $.02: Jamie Oliver's roasted squash wedges from his original Naked Chef book are a huge favorite in my house. Toss wedges (don't peel) with garlic mashed with salt, pepper, coriander seed, dried chili, oregano, and fennel seed, then loosened with a little olive oil. Roast on 400 F till the edges go nice and brown and crispy.

                                    Also, squash goes really well in risotto, curries, and laksa.

                                    1. Thanks everyone, what an inspirational bunch of recipes. I have basil pesto thawing at home to have tonight with roasted cubes and will tackle a couple more recipes this weekend.

                                      For those of you unconcerned with calories, this recipe from Gourmet looked heavenly:


                                      1. Here's something I just did with leftover roast mashed winter squash: Tear stale bread into coarse crumbs, mix with a little grated parmesan and olive oil to lightly moisten. Spread squash in a gratin dish, nuke to heat up, top with crumbs, run under the broiler to brown. The toasty crumbs and the soft squash work really well. (I used olive bread but the olives were too subtle to really count, I would use more.) I'm already thinking of variations.

                                        1. In attempting to "use up" two giant b-nut squashes over the past week, I made:
                                          - http://www.foodandwine.com/recipes/ri...
                                          (made some small tweaks, like adding garlic / chicken stock, and using penne, but it was FABulous
                                          )- http://www.marthastewart.com/recipe/a... (pretty good with a dollop of nonfat greek yogurt / creme fraiche and some pancetta sprinkled on top!)

                                          3 Replies
                                          1. re: iamsam

                                            I suggest mixing it half and half with white potatoes and mashing using your favorite mashed potatoes recipe. I use a variation of Julia child's puree recipe, with EVOO instead of butter and lots of roasted garlic.

                                            Also, if you cook it and mash it with a fork you can freeze it in small containers, and then it's good for use in soups, purees, etc. later. I use it in a mushroom-lentil soup which is great.

                                            Also, I know you said no sweets, but squash waffles or pancakes are really good, and you can enjoy them without syrup!

                                            1. re: visciole

                                              Could even mix it with cauliflower. I've been doing a cauliflower puree that just knocks my socks off. Better than mashed potatoes imo.

                                              1. re: scubadoo97

                                                yes yes with some thyme or sage and a little parmesan or gruyere if desired!

                                          2. I just came across a recipe for twice baked butternut squash. It was steamed in the oven until tender and all of the flesh was removed - mixed with salt, pepper, sour cream and put back in the shell. It was then topped with toasted bread crumbs and finished in the oven until golden brown. Sounds different, I might try it.

                                            1. Also, roasted butternut squash lasagna -- was happily eaten by vegetarians and carnivores alike when I made it the other night.


                                              1. toss chunks with olive oil, salt & pepper and roast till almost tender. Add carmelized onions that have been cooked with garlic and rosemary. Top with dolce gorganzola. It is ridiculously good.

                                                1. I roast chunks coated in olive oil, crushed coriander seed, cumin and a touch of dried chili.

                                                  1. Butternut Squash Gratin: Great Fall/ Thanksgiving Dish
                                                    this is the single most requested recipe i make; adapted from one in Chocolatier magazine 20 years ago.

                                                    BUTTERNUT SQUASH GRATIN

                                                    X1 serves 6-8 peo.

                                                    2 lbs Butternut Squash,Peeled

                                                    1 1⁄2 C Heavy Cream

                                                    1⁄2 C Half & Half

                                                    2 Bay Leaves

                                                    3 sprigs Fresh Thyme
                                                    1/8 tsp Ground Thyme

                                                    1/8 tsp Ground Mace

                                                    1 3/4 tsp Kosher Salt

                                                    1⁄2 tsp Pepper

                                                    3 T Butter

                                                    1 med Yellow Onion

                                                    1 tsp Minced Garlic

                                                    1/4 C Finely ground or grated Parmesan Cheese

                                                    Slice squash in 1/4" slices. In large heavy bottomed sauce pan combine the squash, cream, half and half, bay leaves, thyme, mace and 1 tsp of salt and 1/4 tsp of the pepper. Simmer over moderate heat, stirring lightly to distribute the liquid, until squash is tender and has absorbed most of the liquid, approximately 30 minutes. Meanwhile slice the onions 3/8" thick. Melt half the butter in large skillet and saute onions until they turn deep golden brown. Add the garlic and cook for 1 minute. season with the remaining salt and pepper. In an oiled medium gratin dish or other shallow oven proof dish, layer the squash mixture and onions. Sprinkle with parmesan cheese and dot with the remaining butter. Preheat oven to 425 degrees and bake for 15 minutes or until browned lightly and bubbling.

                                                    NOTE: doing X4 and more, use less liquid or will get too soupy.
                                                    X5 uses 1-2 cups less liquid

                                                    this can be made in advance and reheated OR kept uncooked in the frig and brought to room temp if possible before baking until hot and bubbly. also freezes very well, after being baked.

                                                    1 Reply
                                                    1. Half them, scoop out seeds. Bake in oven (maybe 350 degrees) w/ rice pilaf. I put them in a pan w/ water on the bottom. Check out Moosewood Restaurant's recipes - I'm pretty sure I got it from there.

                                                      1. I usually just roast the butternut with shallots or garlic with olive oil. But I made this last night and am having the leftovers tonight. Loved it. http://www.thekitchn.com/thekitchn/ma...