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Butternut squash

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

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Pumpkin Gratin

Ingredients
  • 1 clove garlic, peeled and cut in half
  • 1 tablespoon unsalted butter, plus more for dish
  • 1/2 cup dried breadcrumbs
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons snipped chives
  • 1 1/2 cups heavy cream
  • 1/8 teaspoon ground nutmeg
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Curried Butternut Squash Soup

Other Ideas:
Curry powder, Soup course, Soups
Ingredients
  • 1/4 cup olive oil
  • 1 cup diced shallots
  • 3 cloves garlic
  • 1/4 cup minced fresh peeled ginger
  • 4 bay leaves
  • 1/2 tablespoon crushed red-pepper flakes
  • 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
  • 1 1/3 teaspoons coarse salt
  • 1 teaspoon curry powder
  • 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
  • 1 one-inch chunk palm sugar (available in Asian grocery stores)
  • 1 fifteen-ounce can low-fat coconut milk
  • Freshly chopped chives, for garnish
  • Fresh curry leaves, for garnish
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Butternut Squash Puree

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Cider-Glazed Chicken Sausages with Butternut Mash

Time:40 mins
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, cut into 1-inch wedges
  • 1 pound chicken sausages
  • 7 fresh sage leaves
  • 3 cups apple cider
  • Coarse salt and ground pepper
  • 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
  • 1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
  • 1 Granny Smith apple, peeled and cut into 1-inch pieces
  • 1/3 cup 2 percent Greek yogurt
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Spaghetti with Butternut Squash and Escarole

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Roasted Sweet Potatoes and Bacon

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Butternut Squash Soup with Shrimp

Time:55 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 1 medium yellow onion, diced small
  • 2 tablespoons finely chopped fresh sage leaves
  • 1/2 large butternut squash
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium chicken broth
  • Coarse salt
  • 1/4 cup sour cream
  • Fried sage leaves (optional), for serving
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Lacinato Kale Salad with Roasted Squash

Time:1 hour
Ingredients
  • 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 large shallots, thinly sliced (1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oil
  • 1 1/2 bunches Lacinato kale, washed and patted dry
  • 4 ounces aged goat cheese, shaved or crumbled
  • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped
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Butternut Squash Mash

Other Ideas:
Fit to Eat, Side dishes
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Pureed Butternut Squash Soup

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