Butternut Squash

20 Recipes that Give You a Little Squash on the Side

by: Riddley Gemperlein-Schirm

October 4, 2016

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

There are no tomatoes any more.
THERE ARE NO TOMATOES.
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:

Butternut

ABC Kitchen’s Butternut Squash on Toast

Autumn Root Vegetable Gratin with Herbs and Cheese With No Cream

Autumn Salad with Horseradish Vinaigrette

Favorite Winter Orzo Salad

Brown Butter Butternut Rolls

Herbed Butternut Squash Chips

Roasted Grape and Butternut Squash Salad with Kale and Parmesan

Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile

Parmesan-Crusted Butternut Squash

Caramelized Butternut Squash Wedges With Sage-Hazelnut Pesto

Acorn & Kabocha

Warm Farro and Mustard Green Salad with Maple-Roasted Acorn Squash

Roasted Acorn Squash with Maple and Red Pepper Flakes

Dashi Braised Kabocha Squash

Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts

Roast Squash & Chickpea Salad with Orange-Tahini Dressing

Spaghetti & Delicata

Spaghetti Squash with Kale Pesto and Burrata

Roasted Spaghetti Squash

Spaghetti Squash with Chiles, Lime, and Cilantro

Crispy Delicata Rings With Currant, Fennel & Apple Relish

Roasted Delicata Squash Stuffed with Autumn Farro

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

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6 Comments

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.

Riddley G. October 5, 2016

That sounds great! I will definitely be trying this soon. Thank you!