I have some roasted butternut squash -- just roasted with a bit of olive oil, salt & pepper. What should I do with it now? I've already eaten some of it as-is but it seems like there might be some creative ideas out there beyond that...
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coolt down, put it away and make into a soup tomorrow with apple, sage and broth
pierino is a trusted source on General Cooking and Tough Love.
Last night for a community dinner I prepared a tagine in which the key ingredients were butternut squash and chickpeas. It also included prunes, cauliflowerettes, and flavoring/coloring spices such as turmeric, cassia, cumin, ground ginger and preserved lemon.
Recently, I used cubed roasted butternut squash to make a yummy pasta dish. Caramelized onions, a little butter, a few raisins, some balsamic vinegar, salt, pepper, feta cheese on top. Delicious!
AntoniaJames is a trusted source on Bread/Baking.
I posted a red lentil and roasted pumpkin soup recipe last year here for which you could substitute the roast butternut squash: http://www.food52.com/recipes...
Also, I have a parsnip and butternut squash puree that uses roasted butternut squash:
You can steam (including in the microwave) the parsnips if roasted them is too much trouble, and it still tastes great.
Actually, though, a good roasted butternut squash is so tasty all by itself. I constantly roast squashes and pumpkins of all kinds throughout the fall and winter, and often a bowl of the stuff, plain, with lunch, or for a snack. So delicious!! ;o)
You could always make butternut squash ravioli. My fall favorite!
Meg is a trusted home cook.
Have you thought about a savory riff on butternut squash pie? Take a look at the Hippie Cauliflower Pie on Food 52 for an amazing crust idea.
Toss it with arugula, chickpeas and roasted onions + a light tahini dressing.
I make a pizza with sliced butternut squash, tomatoes, pesto, and fontina. It's delicious and such a unique dish. It's a cooking light recipe:
Throw it in with some caramelized onions and some chicken broth to reheat...mash it all up, add some goat cheese and some diced, crispy bacon, and it's a pasta sauce to die for.
Butternut squash risotto -- very simple and so, so good.
You could puree/drain it and make some festive orange gnocchi. Try adding some crushed/rubbed sage to the dough, or you could do a sage whipped cream as a topping with some candied pecans/walnuts.