So you bought a butternut squash and now it’s been sitting on your kitchen counter for a few days. Sure, you can roast butternut squash for a side dish or grain bowl topper or to turn it into a creamy purée, but there are so many more options beyond those simple preparations!
The good news is that this orange-hued winter squash is super versatile, and once you arm yourself with some inspiration and a solid variety of recipes you’ll be set for the season. But first, how about a little refresher on prepping butternut squash ?
Unlike thin-skinned summer squash and even acorn squash, which boasts thin-enough skin to eat, you’ll want to remove the skin from butternut squash. But leave your peeler where it is: While that can technically get the job done, it’s much easier to use a sharp chef’s knife to prep and cut a butternut squash . And while the orange-hued flesh is what you’re really after, don’t forget about the seeds. They can be cleaned and roasted into a crunchy snack — the same as you would with pumpkin seeds .
From creamy pastas and salads to soups and dips, here are 20 of our favorite butternut squash recipes to make all season long.
What really makes this purée sing is the fresh sage. A few torn leaves are added to each squash cavity before roasting. As it cooks, the herbal aroma from the sage infuses the squash.
It’s up to you just how labor intensive your homemade lasagna ends up being. If you want to save some time, use frozen spinach rather than blanching your own or purchase pre-grated cheese.
This 30-minute vegetarian dinner is packed with protein, thanks to a can of white beans a dollop of Greek yogurt. It cooks all in one pot (sauce and all!), making for easy clean-up.
You’ll only need a small butternut squash for this recipe. A wee two-pounder is plenty for both pizzas, and you’ll still sometimes have leftover squash.
This vegan mac and "cheese" uses butternut squash as a substitute for cheese. Nutritional yeast also helps it feel more cheesy. It also gets a spicy kick from chipotles in adobo.
Saucy Thai curries always hit the spot, and this one is no different. Store-bought red curry paste instantly infuses the dish with a heap of earthy flavor, while a little extra fresh ginger and garlic add a pungent edge.
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