Butternut Squash

20 Recipes that Give You a Little Squash on the Side

The transition from summer to fall produce goes a little something like this:

There are no tomatoes any more.
What are we going to do?
But, wait. What's that? A squash?
We have squash!

Oh, and what squash you have: Mix spaghetti squash with a tangle of cilantro, chile, and lime juice. Cover thin slices of butternut squash with a couple cups of grated, strong, salty cheese for riff on a classic potato gratin. Add leftover squash to lightly sweet, super-buttery rolls covered in brown butter honey butter (even just for the alliteration itself!). From rolls to roasts to toasts to salads, here are 20 substantial squash sides to try this fall:


Acorn & Kabocha

Spaghetti & Delicata

Tell us about your favorite fall squash recipe in the comments below!

The All for Farmers Market

We’ve joined forces with Tillamook to support All For Farmers—a coalition benefiting farmers across the nation—with a special market that gives back. Featuring Shop all-stars and a limited-edition Five Two apron, a portion of proceeds from every purchase supports American Farmland Trust’s Brighter Future Fund.

The All for Farmers Market

See what other Food52 readers are saying.

  • Francesca Morgan
    Francesca Morgan
  • Suz
  • Sara Mooney
    Sara Mooney
  • Mikaela Fitzwilliam
    Mikaela Fitzwilliam
  • Nancy
I fall in love with every sandwich I ever meet.


Francesca M. October 5, 2016
Some fabulous Pumpkin ideas here- such a versatile vegetable. Here is another pumpkin salad with Haloumi to add to the seasonal bounty. https://almostitalian.wordpress.com/2016/09/17/home-again-recipes-pumpkin-and-haloumi-salad-and-nasi-goreng-ikan/
Suz October 5, 2016
While a roast lightly seasoned cubes of butternut squash, I sauté chopped onion, crushed garlic, freshly grated ginger. Then I add cream season with soy sauce and honey and allow to reduce by half before adding the roasted pumpkin. Add lots of ground black pepper and salt as needed. Serve with gnocchi, freshly grated Parmesan and if you are feeling adventurous top with a spoonful of olive tepanade. If you think you don't have time to make your own gnocchi, I use Bert Greene's semolina gnocchi from Greene on Grains, BUT instead of rolling the gnocchi I put it in a baking dish and bake for about 30mins at 350 degrees and serve as gnocchi "wedges". Yum!
Sara M. October 5, 2016
Excuse me while I run to the store to buy ALL THE SQUASH
Mikaela F. October 5, 2016
salivating over all of these! can't wait to make them - thanks for sharing :)
Nancy October 5, 2016
I just used some leftover roasted butternut squash to make a kugel (noodle pudding). You could think of it as a replacement for apples or raisins in a sweet version, or as a replacement for potatoes in a savory version. I went for sweet.
Author Comment
Riddley G. October 5, 2016
That sounds great! I will definitely be trying this soon. Thank you!