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...

  • 1459 views
  • 11 Comments

11 Comments

foodfighter October 13, 2010
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.
 
mamariz October 13, 2010
Butternut squash risotto -- very simple and so, so good.
 
Kayb October 12, 2010
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.
 
jenmmcd October 12, 2010
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:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000350893
 
RavensFeast October 12, 2010
Toss it with arugula, chickpeas and roasted onions + a light tahini dressing.
 
luvcookbooks October 12, 2010
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.
 
anyone October 12, 2010
You could always make butternut squash ravioli. My fall favorite!
 
AntoniaJames October 12, 2010
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/1992_roasted_pumpkin_and_red_lentil_soup

Also, I have a parsnip and butternut squash puree that uses roasted butternut squash:

http://www.food52.com/recipes/3803_pureed_roasted_parsnips_and_butternut_squash_with_creme_fraiche

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)
 
Homemadecornbread October 12, 2010
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!
 
pierino October 11, 2010
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.
 
lsh7041 October 11, 2010
coolt down, put it away and make into a soup tomorrow with apple, sage and broth
 
Recommended by Food52