Butternut Squash Recipes

Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.

Making homemade pasta may seem laborious, but this dish is worth the extra work. The sheets are layered between a sage and butternut squash filling and topped with bechamel and Parmesan. We love sprinkling crushed amaretti cookies in between each layer for a crunchy, sweet note in an otherwise savory dish.

Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

This is a tasty way to have pumpkin in a savory, rather than sweet, dish.

All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.

Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday—or even a weeknight chicken dinner—side dish.

This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.

This sweet and mellow fall soup features aromatic spices, including coriander, cumin, cayenne pepper, and ginger for vibrant flavor.

Our "pumpkin pie" cheesecake is rich with cream cheese and sour cream over a cookie crust. But its highlights are whirls of butternut squash puree (milder and a hint sweeter than standard pumpkin filling).

Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese—a favorite comfort-food.

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

Sweet butternut squash, homemade turkey stock, and three types of fresh herbs -- sage, thyme, and rosemary -- give this stuffing deep flavor.

This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.

Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more flavor!

This side pairs well with roasted chicken, fried eggs, or baked cod.

Top this vegetable pizza with your favorite roasted winter squash.

Martha's roasted butternut squash soup requires just a few ingredients to make a comforting fall soup. Slice the squash in half lengthwise and remove the seeds. (Save them for a snack, if you like!) Then roast the squash halves with a head of garlic until fork tender. Remove the flesh and add to a food processor along with some roasted garlic cloves and chicken stock. Purée, then add to a pot with more chicken stock. Stir, heat, and serve—it's that easy (and healthy, too).

Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.

Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.

To serve, nestle the baked squash into a handful of mache or other tender salad greens.

Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.

Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta.

This salad is great for entertaining, because you dress it ahead of time.