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Butternut squash

Explore 122 recipes, 2 galleries, 25 videos, and more

Spinach and Ricotta Tortelli Recipe

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Butternut Squash Risotto

Ingredients
  • 1 small butternut squash (about 1 pound), trimmed and peeled
  • 3/4 cup mild oil, preferably sunflower-seed oil
  • 1/4 small onion, diced
  • Coarse salt
  • 1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice
  • 8 cups hot Vegetable Broth
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter
  • Aged balsamic vinegar, for drizzling
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Jamaican Squash Soup

Other Ideas:
Jamaican, Soup course, Soups
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Butternut Squash and Sweet Potato Puree

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Butternut-Squash Pasta Sauce

Time:1 hour
Ingredients
  • 1 medium butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 5 cloves garlic, peel on
  • 1 cup half-and-half
  • Pasta (such as cheese ravioli or any short pasta), for serving
  • Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage
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Spicy Sweet-Potato Soup

Ingredients
  • 1 1/4 teaspoons ground cardamom
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cinnamon
  • 1/3 teaspoon chili powder
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup)
  • 1 large onion, cut into 1/4-inch dice
  • 4 sweet potatoes, cut into 1/2-inch dice
  • 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 3 quarts Basic Chicken Stock
  • Coarse salt and freshly ground pepper
  • Radish sprouts, for garnish (optional)
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Rice Pudding With Candied Butternut Squash

Ingredients
  • Unsalted butter, softened, for ramekins
  • 1 cup Arborio or other short-grain white rice
  • 5 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 large egg yolks, lightly beaten
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground nutmeg
  • 4 cups boiling water
  • Candied Butternut Squash
  • 1/2 cup walnut halves, about 2 ounces, toasted and coarsely chopped
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Roasted Vegetable Salad with Mozzarella

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Pear and Autumn-Vegetable Soup

Ingredients
  • 2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)
  • 1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces
  • 1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces
  • 1 sprig fresh sage
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup heavy cream
  • 1/2 teaspoon freshly ground white pepper
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Hearty Winter-Vegetable Soup

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
  • 3 celery stalks, cut on the bias into 1/2-inch-thick pieces
  • 3 medium carrots, cut into cubes
  • 2 garlic cloves, crushed
  • 2 pinches of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 5 1/4 cups homemade or store-bought low-sodium chicken stock
  • 1 1/2 cups water
  • 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
  • 2 Yukon Gold potatoes (about 12 ounces), cut into cubes
  • 1 head escarole, cut into 1-inch-thick ribbons
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons thinly sliced fresh dill
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