Posted on by Mark Linton

Butternut Squash Recipes

We seem to have had a bountiful harvest of butternut squash this year, so I have gathered some recipes for them.
Butternut Squash with Raisins

Butternut Squash with Raisins

  • 2 pounds butternut squash
  • 1 tablespoon unsalted butter
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons raisins
  1. Peel squash and seed.
  2. Cut into small pieces.
  3. Cover with water in saucepan and cook over high heat, about 10 minutes, until squash is tender.
  4. Drain well and mash or put through food processor with butter and Worcestershire sauce.
  5. Stir in raisins.
Butternut Squash and Apple Casserole

Butternut Squash and Apple Casserole

  • 1 small butternut squash (about 2 pounds)
  • 2 apples, cored, peeled, sliced
  • ½ cup brown sugar
  • ¼ cup margarine, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  1. Peel, seed, and cut squash into small slices.
  2. Place squash and apple slices in a baking dish, about 11 x 7 inches.
  3. Blend remaining ingredients with fork or pastry cutter until crumbly.
  4. Distribute crumbs over squash and apple.
  5. Cover and bake at 350° for 45 to 55 minutes.
Candied Butternut Squash with Cinnamon and Honey

Candied Butternut Squash with Cinnamon and Honey

  • 1 large butternut squash, quartered lengthwise
  • ¼ cup melted butter
  • ¼ cup honey
  • ½ cup finely chopped pecans
  • ¼ teaspoon cinnamon
  1. Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about ¼ inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel.
  2. Cut squash into ½ inch slices and place in a 9 x 13 x 2 inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.
Twice-Baked Butternut Squash

Twice-Baked Butternut Squash

  • 1 butternut squash
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons vegan “sour cream”
  • ½ teaspoon paprika
  • 1½ teaspoons dill (or other herb of your choice — marjoram, fresh chives, etc.)
  • ½ onion, minced (opt.)
  • 1 tablespoon bread crumbs (opt.)
  1. Preheat oven to 450°. (You can actually bake this at any temperature, such as if you are baking any other foods — it will just take longer for the squash to cook.)
  2. Cut squash lengthwise and scoop out seeds and fibers. If you have a roasting pan large enough to accomodate the squash, place them face up along with ¼ inch water in the bottom. Cover and bake until squash is tender (pierce with fork to test). If you do not have a roasting pan, placing them facedown on a cookie sheets will also work. Note: Make sure the pan has sides, even if they are low, as the squash will release liquid as it cooks. Remove squash from oven and let cool.
  3. If using onion, saute in water (or margarine) until translucent. Let cool and add to other ingredients when mixing.
  4. Scoop out flesh from skins, using a spoon. Leave a ¼ inch border around one of the halves, so that it will hold its shape. In a bowl mix all ingredients (except for the breadcrumbs) thoroughly, until well incorporated. Transfer back to the squash half a nd sprinkle with bread crumbs. Depending on the squash you bought, you may find it difficult to fit all the squash into the skin (I usually end up eating any “leftovers” at this point) — good luck!
  5. Alternately, you can bake the blended squash in a casserole pan and discard the skins completely.
  6. Return squash to oven and bake until warmed — about 20-30 minutes.
Maple Sage Butternut Squash

Maple Sage Butternut Squash

  • 2 butternut squash
  • 1 can low-salt chicken broth
  • 1 cup maple syrup
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons melted butter
  • salt
  • pepper
  1. Night before, combine broth, syrup, and sage. Refrigerate.
  2. Preheat oven to 400°.
  3. Cut squash in half down their lengths. Remove and discard seeds and pulp. Cut into two inch cubes and place in a large glass baking dish. Brush squash with butter and sprinkle with salt and pepper to taste.
  4. Pour the broth mixture over the squash and bake for 45 minutes. Cover the dish with aluminum foil and bake for an additional 15 minutes.
  5. Serve hot.
Butternut Squash And Vegetable Gratin

Butternut Squash And Vegetable Gratin

  • 1 medium butternut squash
  • 1 red bell pepper, julienned
  • 2 cups leeks, cut in half and sliced, approximately 2 leeks
  • 6 cloves garlic,
  • 1 pound mushrooms, sliced
  • 4 tomatoes, chopped
  • ½ fresh herbs or 2 tablespoons dried; a mixture of any of these: basil, rosemary, parsley, thyme, marjoram, sage
  • ¾ cup roasted walnuts
  • 1 cup grated Gruyere cheese
  • Salt and pepper
  • Olive oil
  1. Peel and slice squash in ½ inch pieces. Bake on sheet pan lightly brushed with olive oil. Brush oil on top. Bake at 375° for 25 minutes or until tender.
  2. Saute leeks, red pepper, and garlic in ½ tablespoon olive oil until golden brown. Lightly salt and set aside.
  3. In a 8 x 11 baking dish layer squash, mushrooms, leeks, pepper, garlic, tomatoes, herbs, walnuts, and cheese.
  4. Bake at 350° for 40 minutes, covered. Any cheese can be substituted for Gruyere.
Honey-Orange Glazed Butternut Squash

Honey-Orange Glazed Butternut Squash

  • 1 (1-pound) butternut squash, peeled, halved lengthwise, seeded, and cut into ¾ inch pieces
  • 1 ½ tablespoons butter
  • 1 tablespoon honey
  • ½ teaspoon freshly grated orange zest
  • 2 tablespoons fresh orange juice
  1. In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft. Remove it from the steamer.
  2. In a skillet melt butter with honey, orange zest, and orange juice; stir to combine well. Add squash, salt and pepper to taste. Cook mixture over medium-low heat, stirring gently, for 1 to 2 minutes or until squash is coated well with orange glaze.
Butternut, Apple & Yogurt Soup

Butternut, Apple & Yogurt Soup

  • 2 cups Plain Yogurt
  • 1 tablespoon vegetable oil
  • 2 cups diced sweet onion (1 large)
  • 2 teaspoons Madras curry powder*
  • 4 cups diced butternut squash (1½ pounds)
  • 1 cup diced granny smith apple (1 medium)
  • 4 cups reduced-fat chicken broth
  • ½ teaspoon ground cinnamon
  • salt and ground black pepper, to taste
  • 3 tablespoons sunflower seeds
  1. In a soup pot, heat oil. Add onions and curry* and sauté 3-4 minutes. Add squash, apple and chicken broth; bring to a boil, reduce heat and simmer soup 25-30 minutes.
  2. Puree soup and season with cinnamon and salt and pepper, if needed. Whisk in yogurt and serve sprinkled with sunflower seeds. *optional
Baked Squash and Apple Casserole

Baked Squash and Apple Casserole

  • 1 small butternut squash, about 2 pounds
  • 2 apples, cored, peeled, sliced
  • ½ cup brown sugar, firmly packed
  • ¼ cup cold butter
  • 1 tablespoon flour
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  1. Peel squash, scoop out seeds, and cut in small pieces.
  2. Place squash and apple slices in oblong baking dish (7 x 11 inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
  3. Distribute over squash and apple.
  4. Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Squash and Adzuki Beans

Squash and Adzuki Beans

  • 1 cup adzuki beans, dried
  • 3½ cups water
  • 1 piece dried kombu (dried seaweed — found in health food stores)
  • 1 cup butternut squash, diced
  • ½ teaspoon ginger root, grated
  • 1 tablespoon fresh parsley, chopped
  1. Soak beans overnight. Drain.
  2. Place beans, water, and kombu in a medium-size saucepan. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Stir in squash and ginger root, then cover and simmer 30 minutes longer. Mix gently with a wooden spoon, and break up the kombu which has softened. Serve garnished with parsley.
Butternut Squash

Butternut Squash

  • 1 pound peeled and seeded butternut squash
  • 5 cups chicken stock
  • ½ cup brown sugar
  • to taste nutmeg
  • to taste cinnamon
  1. Simmer the squash with chick stock until the squash is very soft.
  2. Remove from heat and place into blender and on high-speed whip in the ½ cup of brown sugar and the cinnamon and nutmeg.
  3. An optional third step would be to add heavy whipping cream and the roast seeds.
  4. The end for garnish.
Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  • 1 large butternut squash
  • salt & pepper, to taste
  • sprinkle thyme, dried
  • sprinkle sage, dried rubbed
  • 4 cloves garlic, unpeeled
  • 1½ cups stock, chicken, canned
  • olive oil
  • parsley, fresh, for garnish, chopped
  1. We begin by pre-heating the oven to 425°.
  2. We rinse and dry the butternut squash. With a sharp knife on a cutting board, we carefully cut the squash in half lengthwise. We scoop out the seeds, reserving them on a paper towel. We sprinkle the cut-side with salt, pepper, thyme, and sage and lay them flat on a parchment-lined cookie sheet (although it would have been better to use a pan with sides since we soon will see that the “squash juice” will make a mess of the oven!). We tuck the garlic cloves in the cavities of the squash and put in the oven. We roast until tender, about 40 minutes.
  3. Meanwhile, we clean the seeds, picking out the squash bits, and laying them flat to dry on a plate.
  4. When the butternut squash is tender, we take it out of the oven and let it cool for a few minutes on the cutting board. We reduce the oven temperature to 325° to roast the squash seeds. We put a clean sheet of parchment on the cookie sheet, toss the seeds with a little olive oil, salt and pepper and spread them on the parchment. We roast them in the oven until browned and fragrant, about 5 minutes.
  5. While the seeds are in the oven, we peel the squash halves with a knife and put the pieces in our food processor. We take the skins off the cloves of garlic, and add them to the processor with a half cup of chicken stock (water or vegetable stock could be substituted for a vegetarian soup). We puree the squash until smooth, and then gradually add the rest of the stock.
  6. We pour the mixture into a pot, and bring it to a simmer. We add some more salt and pepper to taste and lower the heat. We take the roasted seeds out of the oven, spread them on a clean plate to cool, and we are ready for the soup!
  7. We serve the hot soup sprinkled with parsley and the squash seeds.
Butternut Squash with Sage Stuffing

Butternut Squash with Sage Stuffing

  • 4 medium butternut squashes (about 1 pound each)
  • ¾ cup wild rice, rinsed
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic , minced
  • 2½ cups firmly packed torn whole wheat bread
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • 1 cup orange juice
  1. Preheat the oven to 375°.
  2. Cut the squashes in half and scoop out seeds and fibers. Place them, cut side up, in shallow baking dishes and cover tightly with foil. Bake until easily pierced with a knife but still firm, about 45 minutes.
  3. While squash is baking, prepare rice. Bring 2 cups of water to a boil in a saucepan. Stir in the wild rice then reduce to a simmer. Cover and cook until the water is absorbed, about 40 minutes.
  4. While rice is cooking, heat the oil in a skillet. Add onion and garlic and sauté until translucent, about 10 minutes.
  5. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squash is cool enough to handle, scoop out the pulp, leaving firm shells about ½ inch thick. Chop the flesh and stir it into the rice mixture. Stuff the squashes, place on foil-lined baking dishes, and cover. You can prepare the dish up to this point, a day ahead of time. Cover with foil and store in refrigerator.
  6. Before serving, place the foil covered squashes in a preheated 350° degree oven. Bake for 15 minutes, or just until heated through.
Roasted Butternut Squash

Roasted Butternut Squash

  • 1 butternut squash, about 1½ to 2 pounds
  • olive oil cooking spray
  • ⅛ teaspoon allspice
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 350°.
  2. Cut the squash into four wedges.
  3. Remove the seeds.
  4. Mist each wedge with cooking spray and dust with allspice, salt and pepper.
  5. Bake for 40 minutes until soft.
Butternut Squash Chowder

Butternut Squash Chowder

  • 2 cups Butternut squash — peeled, diced, and steamed until soft
  • 1 cup Sweet potato — peeled, diced, and steamed
  • 1 cup Carrots — peeled, diced and steamed
  • 3 cups water (including water left over from steaming the veg
  • ½ cup Red bell pepper — diced
  • ½ cup Onion — diced
  • 2 teaspoons Sea salt
  • 1½ teaspoon Garlic — minced
  • 1½ teaspoon Basil — chopped
  • ¾ teaspoon Rosemary — chopped
  • ½ teaspoon Thyme — chopped
  • 2 teaspoons Sesame oil, olive oil, or other cooking oil
  • ½ cup Celery — diced
  • ½ cup Green bell pepper or zucchini — diced
  • 5 teaspoons Vogue Vegy base
  • ¼ teaspoon Paprika
  1. Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.
  2. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
Butternut Squash Soup with Roasted Red Pepper and Green Basil Coulis

Butternut Squash Soup with Roasted Red Pepper and Green Basil Coulis

  • ¼ cup unsalted butter
  • 3 garlic cloves, minced
  • 2 pounds yellow onion, sliced
  • 4 pounds butternut squash, cubed
  • 2 quarts chicken stock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 5 black peppercorns
  • 8 parsley sprigs
  • salt and pepper, to taste
  1. Heat butter in heavy pot.
  2. Add minced garlic and cook for 10 seconds.
  3. Add onion and cook over medium low heat until onions are translucent, about 8 to 10 minutes.
  4. Add squash cubes and continue cooking 5 minutes more.
  5. Pour in chicken stock.
  6. Tie bay leaf, thyme, peppercorns and parsley together in cheese cloth and add to pot.
  7. Bring to boiling.
  8. Reduce to simmer and cook until squash is tender, about 30 minutes.
  9. Remove cheese cloth.
  10. Pour soup into container of blender, in batches if necessary, and process to desired consistency.
  11. Strain, then return to heat.
  12. Correct seasonings to taste with salt and pepper.
  13. Pour into serving bowls, decorate as desired with Red and Green Coulis.

Roasted Red Pepper Coulis

  • 2 red bell peppers
  • 1 cup chicken stock
  • salt and pepper, to taste
  1. Roast pepper over flame on stove or under broiler until skin blackens evenly.
  2. Let cool.
  3. Peel off black skin and remove core and seeds.
  4. Chop coarsely.
  5. In food processor or blender, puree peppers, adding chicken stock until thick sauce consistency is attained.
  6. Season with salt and pepper, strain, and pour into plastic squeeze bottle.

Green Basil Coulis

  • ⅓ cup virgin olive oil
  • 1 garlic clove
  • 1 cup sliced shallots (8 to 12 shallots)
  • 2 cups fresh basil leaves, well packed
  • salt and pepper, to taste
  1. Heat olive oil in skillet.
  2. Add garlic and sliced shallots to pan an sauté over low heat until translucent, about 5 minutes.
  3. Stir in basil leaves and toss until coated with olive oil.
  4. Place in food processor or blender and puree until smooth.
  5. Season with salt and pepper, strain, and pour into plastic squeeze bottle.