A sweet and funky butternut squash and blue cheese-stuffed homemade ravioli, served in a brown butter sauce with frizzled sage.
'butternut squash' on Serious Eats
Fire-roasted butternut squash is perfectly soft and sweet inside, with a lightly charred exterior that just can't be replicated in an oven. Here, it's paired with creamy ricotta, fresh sage, and toasted pine nuts for a great seasonal side dish.
Borrowing from the Mexican pantry, this easy, warming soup is made with roasted butternut squash, flavored with ancho chilies, and garnished with Mexican crema, cilantro, and pepitas. If butternut squash soup and chili had a lovechild, this might be it.
With the help of a pressure cooker, risotto becomes an insanely easy and hands-off cooking method. Here, it's loaded with layer upon layer of the flavors of fall: butternut squash, sage, brown butter, and just a hint of apple and maple syrup to round it out.
A quick and easy skillet filled with butternut squash, kale, and baked eggs.
This two-filling, bacon-y, béchamel-laced titan of a lasagna takes some time to prepare, but the result is well worth it.
When it's turkey time, pumpkin pie takes center stage, but a humble squash can still steal the show especially when it's dressed up with browned butter and plenty of spices.
Finally: a salad that holds its own with no need for dressing. Oranges and grilled lemon brighten up grilled escarole, adding enough acidity and flavor that you don't need to pour on dressing to add taste. A one-container salad that won't contain any sad, soggy lettuce.
A one-skillet supper of couscous, squash, and pancetta.
Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame.
Flavorful and easy to cook, these chicken thighs make for a tasty dinner with a healthy side of butternut squash.
Seasoned with bright and flavorful achiote paste, this specialty of the Yucatan region is tantalizing aromatic.
Breaking up what sometimes can be the monotony of pasta at home, this rich, sweet, and slightly salty sauce was a more than welcome change.
This recipe has two components that are new to most home cooks: stirring in cubes of chilled butter just before serving for added creaminess and finishing the dish with freshly grated allspice to give it a burst of warmth and a hint of spice. They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking.
The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts
These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup.
Whether you use butternut squash or pumpkin for this cocktail from Sother Teague of Amor Y Amargo in NYC, it's a zesty, warming drink, perfect for a cool night.
This is a great autumn pie with a mellow sweet squash flavor, and creamy dense texture. While other squash pie recipes often tend to lean heavily on the spices, this recipe is more subtle, taking the less-is-more approach with a nice hit of ginger and just a hint of cinnamon and fresh nutmeg. The oat crumble crust gives the creamy filling a crunchy, sweet and salty backdrop.
Risotto gets a bad wrap for being difficult. I happen to think the opposite. And the reputation of this dish will only further yours if you pull it off.
Two unique and possibly unfamiliar flavors in this dish are Asafoetida and panch phoron. Asafoetida is a strong-smelling powdered spice that adds oniony notes of sautéed leeks. Panch phoron is a blend of five spices including nigella seed, fenugreek, cumin, fennel, and either celery or radhuni seed. Incorporating these spices in with mildly sweet butternut squash and earthy chickpeas makes for a wonderfully warm and hearty vegan curry.