From Bon Appétit · Zoe Denenberg · · 2m
31 butternut squash recipes for sweater weather
Roast it, puree it, or shave it raw. Butternut squash is fall's most versatile ingredient.
In brief
Roast it, puree it, or shave it raw. Butternut squash is fall's most versatile ingredient. Roasting cubed butternut squash at 450°F for 35-45 minutes is the easiest way to bring out its natural sweetness, and it pairs beautifully with sage, brown butter, chile, coconut, and cheese. Originally reported by Bon Appétit.
Why butternut squash rules fall
It's subtly sweet, easy to find, and works in everything from soups and pastas to salads and breakfast muffins. Where pumpkin spice signals autumn, butternut squash quietly defines fall cooking.
The easiest way to cook it
Roast cubed squash at 450°F for 35-45 minutes until browned and tender. Store-bought prepped squash works fine, and you can also puree it for soups and sauces.
Peeling is optional
Butternut squash skin is edible but can be papery or leathery. Leave it on if you're blending for soup or roasting whole, then scoop out the tender flesh after cooking.
You can eat it raw
Butternut squash is sweet, juicy, and crunchy when raw. Shave it into thin ribbons or matchsticks and toss with a punchy vinaigrette.
Flavors that pair perfectly
Brown butter, sage, maple, nutmeg, coconut, chile, hearty greens, and salty cheeses like Parmesan and goat cheese all complement butternut squash's mild sweetness.
How to pick and store it
Choose a squash that feels heavy with hard skin free of bruises. A thick neck and smaller bulb means more usable flesh. Store whole squash in a cool, dark place for a month or longer.
Hasselback butternut squash
Bay leaves tucked between slices get a buttery maple-chile glaze that caramelizes as it roasts. A showstopping centerpiece that looks fancy but comes together easily.
Creamy pasta without mountains of cheese
Butternut squash puree makes orzo, baked pasta, and agnolotti creamy and rich. Brown butter, sage, and Parmesan add depth without extra work.
Vegetarian mains that satisfy
Layer roasted squash with tomato sauce and cheese for butternut squash Parmesan, or combine it with kale and goat cheese in a crispy phyllo pie.
Unexpected flavor combinations
Try cider-braised pork shoulder with roasted butternut squash, vegetarian larb with fresh herbs and toasted rice powder, or one-pot kimchi mac and cheese with butternut squash.
Butternut squash steaks
Thick slabs of roasted butternut squash get the steakhouse treatment with nutty brown butter and crisp sage leaves. Serve as an elegant vegetarian entree or substantial fall side.
The short version
Roasting cubed butternut squash at 450°F for 35-45 minutes is the easiest way to bring out its natural sweetness, and it pairs beautifully with sage, brown butter, chile, coconut, and cheese.
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