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Butternut squash

Explore 120 recipes, 2 galleries, 20 videos, and more

Butternut Squash Soup with Padma Lakshmi

Other Ideas:
Soup course, Soups, Squash
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Roasted Butternut Squash

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Gingered Butternut Squash Pie

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Kamut Berry Pilaf with Butternut Squash and Cauliflower

Ingredients
  • 1 cup kamut berries
  • Coarse salt and freshly ground black pepper
  • 1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets
  • 1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds
  • 1/4 cup plus 3 tablespoons olive oil
  • 2 small red onions, julienned
  • 4 shallots, sliced
  • 1 teaspoon brown mustard seeds
  • 3/4 teaspoon Madras curry powder
  • 3/4 teaspoon ground cumin
  • Pinch cayenne pepper
  • 2 tablespoons sherry vinegar
  • Juice of one lemon
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup slivered almonds, toasted
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Roasted Squash, Apple, and Cipollini Onion Salad

Ingredients
  • 2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
  • 8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
  • 4 cups watercress
  • 1 1/2 teaspoons sherry vinegar
  • 1/4 cup chopped toasted walnuts
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Two-Bean Vegetarian Chili

Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
  • 1/4 teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • 1 can (14. 5 ounces) stewed tomatoes in juice
  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • Lime wedges, for serving
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Pureed Butternut Squash Soup

Time:45 mins
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Roasted Squash and Mushroom Pasta

Time:55 mins
Ingredients
  • 1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
  • 1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
  • Coarse salt and ground pepper
  • 1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
  • 4 tablespoons extra-virgin olive oil, divided, plus more for serving
  • 8 fresh sage leaves (optional)
  • 10 ounces button mushrooms, wiped clean and halved
  • 3/4 pound short pasta, such as gemelli or penne
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