Butternut squash is one of my all-time favorite ingredients. It’s healthy, it’s filling, it like to pretend to be pasta sometimes…
I’ve done a little searching lately to keep my butternut squash recipes fresh and new (so I don’t keep repeating) and wanted to share them here. Let us know what you think after trying!
Cacio e Pepe Butternut Squash
- 1 garlic clove, finely chopped2 tablespoons unsalted butter, melted
- ½ medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)
- 1 pound sweet loose Italian sausage, casings removed, torn into small pieces
- 3 ounces Parmesan, finely crumbled
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Real Talk: If all you have is whole peppercorns and a pepper mill, measuring out pepper can be a bit tricky. Keep in mind that 1 tsp. is about 30 turns of the mill. Or place 1 tsp. peppercorns in a freezer bag (a regular bag may not hold up to all the abuse) and pound with a rolling pin or the bottom of a skillet until crushed. Or just add as much as you want!
Preheat oven to 400°. Mix garlic and butter in a large bowl until garlic is evenly distributed. Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
Scrape into a medium heatproof skillet, cover tightly with foil, and bake 20 minutes. Remove foil and continue to bake until squash is tender and lightly browned around the edges, 20–30 minutes more.
Recipe from BonAppetit.com
Orecchiette with Squash, Chiles, and Hazelnuts
- 12 oz. fresh orecchiette (see Fresh Pasta) or other fresh or dried small pasta
- Kosher salt
- 2 Tbsp. olive oil
- ½ small butternut squash, peeled, cut into ½” pieces (about 2 cups)
- 2 garlic cloves, thinly sliced
- ½ tsp. crushed red pepper flakes, divided
- ¼ cup (½ stick) unsalted butter, cut into pieces
- 1 Tbsp. fresh lemon juice
- ¼ cup grated Parmesan plus more for serving
- ¼ cup blanched hazelnuts
- 4 Tbsp. torn fresh mint leaves, divided
- Freshly ground black pepper
- Preheat oven to 350°. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes. Let cool, then coarsely chop; set aside.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and ¼ tsp. red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
- Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, ¼ cup Parmesan, 2 Tbsp. mint, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt and pepper.
- Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 Tbsp. mint.
DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.
Recipe from BonAppetit.com
Stacked Veggie Quesadilla (vegetarian)
- 4 8-inch-diameter flour tortillas
- 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 cup chopped white onion
- 1 15- to 16-ounce can black beans, rinsed, drained
- 1/2 cup salsa, divided
- 2 garlic cloves, chopped
- 1 teaspoon chili powder
- 1 cup coarsely grated hot pepper Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Sour cream
- Additional salsa
- Fresh cilantro sprigs (for garnish)
- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
- Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
- Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
Recipe from Bon Appetit.com
And of course, my favorite…
Roasted Butternut Squash with Goat Cheese
- 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
- 1 garlic clove, finely grated
- ¼ cup olive oil
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped marjoram or oregano
- 1½ teaspoons red wine vinegar, divided
- Kosher salt, freshly ground pepper
- 3 ounces fresh goat cheese
- Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and ½ tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
- Do Ahead: Herb oil can be made 1 day ahead. Cover and chill.
Recipe from Bon Appetit.com