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Butternut squash

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

"Pumpkin Pie" Cheesecake

Ingredients
  • 6 tablespoons unsalted butter, softened
  • 1 small butternut squash (about 1 3/4 pounds)
  • 1/3 cup sugar
  • Unsalted butter, for parchment and pan
  • 1 large egg yolk
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup all-purpose flour, plus more for work surface
  • 1/2 teaspoon ground ginger
  • Pinch of salt
  • 2 1/2 pounds cream cheese, room temperature
  • 1 3/4 cups sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup sour cream
  • 1 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 5 large eggs
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Roasted Squash and Mushroom Pasta

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Butternut Squash Soup

Time:1 hour
Ingredients
  • 6 slices bacon, cut in half crosswise
  • 1 tablespoon unsalted butter
  • 1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
  • 2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
  • 3 sprigs thyme
  • Coarse salt and freshly ground pepper
  • 1 3/4 cups chicken broth
  • 1 3/4 cups water
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Cherry's Cornbread Stuffing

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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Chili-Lime Roasted Butternut Salad

Time:40 mins
Ingredients
  • 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon chili powder
  • Salt and pepper
  • 3 tablespoons lime juice (from 2 limes)
  • 1/3 cup chopped fresh cilantro
  • 3/4 teaspoon honey
  • 2 hearts romaine lettuce, leaves separated, larger leaves torn
  • 1/4 cup toasted pepitas (hulled pumpkin seeds)
  • 3/4 cup crumbled Cotija cheese (3 ounces)
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Winter Escarole Salad with Squash and Cheddar

Ingredients
  • 2 tablespoons white-wine vinegar
  • 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 1/4 teaspoon coarse salt, plus more, to taste
  • 1 Granny Smith apple, quartered, cored, and thinly sliced
  • Freshly ground pepper, to taste
  • 1 head escarole, torn into 2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler
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Seared Chicken With Squash Quesadilla

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 1/2 butternut squash, peeled, halved, seeded, and sliced crosswise into 1/4-inch slices
  • Salt and freshly ground black pepper
  • Pinch of crushed red-pepper flakes
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons minced plus 1/4 teaspoon garlic
  • 2 limes, one cut into 8 slices, one juiced
  • 1 teaspoon unsalted butter
  • 1/4 teaspoon ground cumin
  • 1 jalapeno pepper, sliced into rounds
  • 8 ounces goat cheese
  • 4 12-inch flour tortillas
  • 2 sprigs fresh cilantro
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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 Vegetables with Quinoa

Ingredients
  • 3 cups diced butternut squash
  • 2 cups trimmed and halved brussels sprouts
  • 2 Tbsp melted coconut or extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 2 Tbsp tahini
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp water
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 cup cooked quinoa
  • 2 1/2 cups baby spinach, divided
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