I’ll admit that I put off cooking with butternut squash for a long time. Like, a really long time. For years I just skipped over it at the grocery store and didn’t give it one ounce of my attention.
One year I decided that each month I would tackle a new fruit or vegetable to work with, and that’s when I worked up the courage to cook with my first ever butternut squash. My first attempt at cutting it was absolutely comedic. I will spare you the details, but I think at one point I was so frustrated I just wanted to smash it with a hammer.
I don’t want you to go through the same frustration I did! Try these methods:
- How to Peel and Cut a Butternut Squash – Don’t be intimidated by cutting a butternut squash! This is a safe and sure method for peeling and cutting your squash.
- How to Cook a Whole Butternut Squash in the Pressure Cooker – If you need your butternut squash mashed or puréed, this is the easiest way to make it.
Once I discovered the rich flavor of this beautiful squash, I was hooked. I bought several more after tasting it for the first time and was even more delighted when I found out that they keep basically for-ev-errrr if stored in a cool place!
This squash is so amazing I just want to shout from the rooftops, “Winner, winner, butternut squash for dinner!”
This is a simple risotto with easy ingredients! We serve it with chopped chives, but if your heart desires, go ahead and crisp up some sage leaves in simmering butter and crumble them over top.
You’ll quickly learn that butternut squash and browned butter are best friends and better together! This dish is ready in under an hour and takes less than a handful ingredients.
Who knew that puréed butternut squash could make such a velvety, rich sauce? Pair it with spaghetti noodles and savory Parmesan, and you’ve got a simple yet sophisticated meal.
If you find a butternut squash lingering around in your pantry, put it to good use with this soup! To make the squash easier to peel, stick it in the microwave for 30 seconds first. It’ll soften the peel just enough to make it easier to work with.
This is a perfectly delightful salad made from all of the best veggies fall has to offer. Roast a giant batch of butternut squash so you can enjoy this salad all week long.
This is not your typical vegetarian lasagna. It’s far from tasteless thanks to a creamy white sauce, salty Parmesan, rich butternut squash, and fontina cheese. It’s a show-stopper for sure and perfect for a dinner party.
Green apples are the secret ingredient for a fabulous butternut squash soup. The tartness of the apple brightens up the flavor of the squash and balances out its natural sweetness.
Butternut squash takes on a sweeter flavor profile thanks to caramelizing the squash by roasting it, and the addition of vanilla. We’ve also added in walnuts, thyme, and ginger. It seems like an odd combination, but it works! Trust us.
This dish doesn’t need any further introduction because your taste buds should be going wild at just the mention of butternut squash, bacon, and brown butter all in the same dish. What adds to all that deliciousness? It’s ready in under an hour!
This is certainly a vegetarian home-run! If you’re short on time, there are a few ways to break down this casserole to make it easier. 1) Make the filling up to 3 days in advance. 2) Make an extra batch and freeze for later. 3) Use pre-diced and cut butternut squash.