No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Butternut squash

Explore 122 recipes, 2 galleries, 26 videos, and more

Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds

Time:20 mins
Ingredients
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons minced shallot (from 1 shallot)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces butternut squash (from 1 small squash), peeled
  • 3 small carrots, peeled
  • 2 ounces dates, thinly sliced (about 1/2 cup)
  • 1/4 cup roasted, salted sunflower seeds
  • 4 ounces baby arugula (6 cups)
expand

Butternut-Pear Soup

Time:55 mins
expand

Chickpea and Butternut Squash Stew

Time:1 hour 20 mins
Ingredients
  • 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 medium onions, chopped (about 2 1/2 cups)
  • 8 large cloves garlic, finely chopped
  • 1/4 cup finely chopped flat-leaf parsley stems
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 medium carrots, cut into 3/4-inch cubes or irregular shapes
  • 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
  • 1 can crushed tomatoes (28 ounces)
  • 4 teaspoons Harissa, or more to taste
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
expand

Braised Chicken with Butternut Squash and Cranberries

Time:1 hour 5 mins
Ingredients
  • 1/2 large butternut squash (1 1/2 pounds), peeled, halved, and seeded
  • 2 tablespoons extra-virgin olive oil
  • 4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
  • Coarse salt and ground pepper
  • 1 red onion, cut into 1/2-inch wedges
  • 2 tablespoons chopped fresh sage
  • 4 teaspoons all-purpose flour
  • 2 teaspoons ground coriander
  • 1 teaspoon ground nutmeg
  • 2 cups low-sodium chicken broth
  • 1/2 cup dried cranberries
expand

Heirloom-Squash and Pumpkin Pie

Time:2 hours 15 mins
Ingredients
  • 1 small disk Pate Brisee
  • 2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
  • Extra-virgin olive oil, for drizzling
  • All-purpose flour, for surface
  • 3 large eggs plus 2 large egg yolks
  • 1 cup heavy cream
  • 1/2 cup packed dark-brown sugar
  • 2 tablespoons brandy
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • Lightly sweetened freshly whipped cream, for serving
expand

Apple, Leek, and Butternut Squash Gratin

Time:1 hour 20 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
  • Coarse salt and ground pepper
  • 1/2 cup dry sherry
  • 1 tablespoon chopped fresh sage, plus leaves for garnish
  • 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
  • 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
  • 1/2 cup freshly grated Parmesan cheese
expand

Roasted Root Vegetables

Ingredients
  • 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds new potatoes, scrubbed and quartered
  • 1 pound red onions, peeled and quartered lengthwise
  • 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces
  • 5 cloves garlic, crushed
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper
expand

Alfred's Winter-Squash Risotto

Ingredients
  • 20 large cloves garlic, unpeeled, preferably fresh heads that are firm and have no sprouts
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 quarts Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large (2 pounds) butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons Roasted-Garlic Puree
  • Coarse salt and freshly ground white pepper
  • 2 ounces slab bacon, preferably maple-smoked, cut into 1/2-inch dice
  • Coarse salt and freshly ground white pepper
  • 2 teaspoons finely chopped chervil
  • 1 teaspoon finely chopped marjoram
  • 1 cup minced shallots or onions
  • 2 teaspoons light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pound Italian rice, preferably Vialone Nano or Arborio
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon ground ginger
  • Coarse salt and freshly ground white pepper
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground white pepper
expand

Butternut Squash Soup

Ingredients
  • 1 orange
  • 3 thin slices peeled fresh ginger
  • 2 teaspoons coriander seeds
  • 10 whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 Spanish onion, cut into 1/2-inch pieces
  • Pinch of cayenne pepper
  • 6 cups homemade or low-sodium canned chicken stock
  • 1 sweet potato, peeled and cut into 1-inch pieces
  • 2 small (about 1 3/4 pounds each) butternut squash, peeled, halved and seeded, and flesh cut into 1-inch pieces
  • Orange Spiced Cashews, for garnish
expand

Butternut Squash and Apple Puree

Time:45 mins
Ingredients
  • 6 tablespoons butter
  • 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 4 Gala or other sweet apples (about two pounds total), peeled, cored, and cut into 1-inch cubes
expand

advertisement

advertisement

advertisement

advertisement