5 Ideas for Using a Butternut Squash

5 Ways to Use a Butternut Squash

There are so many ways to turn a butternut squash into soup. This guest recipe for Butternut Squash Soup from Daisy Fuentes Dronen is one of our favorites.

Fall foods are back in season! The produce section of your local grocery store is likely stocked with all the squashes: spaghetti, acorn, delicata, and butternut. Oh, butternut squash! Such a tasty and versatile ingredient. Regardless of if you like to buy them whole and break them down yourself or if you reach for the tub of pre-cut cubes, here are ideas on how to use it:

1. Soup. A classic use for butternut squash, soup made with this veggie is vibrant orange, velvety and delicious. See below for a basic, curried, and hearty soup recipes. Or share your favorite in the comments!

   • Simple Butternut Squash Bisque Recipe: A simple butternut squash soup comes together easily. Cook one yellow onion and one golden potato, both peeled and diced, for a few minutes in 1 TBS olive oil in your favorite soup pot. Then, add about 2-3 cups of cubed butternut squash, 4 cups of chicken or veggie stock and bring to a boil. Salt and pepper to taste and reduce to a simmer. After about 20 minutes of simmering, when all the veggies are soft, blend (an immersion blender is best, but you could also carefully transfer to a blender). Finally, adjust seasoning to taste. If you wish, add 1/2 cup of half and half for a creamy bisque. Enjoy!

   • Curried Butternut Squash Bisque. Start by cubing 2-3 cups of butternut squash roughly into 2-3 inch chunks, toss with olive oil and sprinkle with 1 TBS of your favorite curry powder, salt, and pepper spreading evenly on a flat sheet pan. Roast for 30 minutes at 425. Meanwhile, dice a yellow onion and cook in a TBS of olive oil in your favorite soup pan. Add the roasted squash and 4 cups of veggie or chicken stock. Boil, reduce to a simmer. When the squash is completely soft, blend. Drizzle with cream to serve.

   • Butternut Squash Soup. This recipe has all of the goodness of fall in one, hearty soup. Follow the link for Daisy’s favorite recipe.

2. Pasta Sauce. Roasted butternut squash simmered gently with onions, garlic, chicken stock and some white wine makes for an irresistible pasta sauce. If you’re looking for a recipe, or just the technique, give this one a try: Butternut Squash "Alfredo" with Roasted Cauliflower and Hazelnuts.

3. Risotto. There’s no better way to warm up on a chilly Fall evening than stirring risotto on the stove top while sipping wine. I’ve been using the same butternut squash risotto recipe for over a decade. Why mess with recipes that work well and satisfy every time? Check out Ina Garten’s Butternut Squash Risotto recipe. If you’re a bit intimidated by this dish watch the video where she walks you through the technique. Ina has a knack for making the more advanced steps easy to understand.

4. Roasted. Roasted veggies make an easy side to any meal. Dice up a pan of butternut squash and roast to serve alongside chicken or fish. Or add to the top of a kale salad for a fresh fall flavor. Need a crash course on roasting veggies? Or a roasting times and temperatures cheat sheet? See this post: Essentials of Roasting Vegetables.

5. Curry. Love spice? Butternut squash pairs very nicely with the bold flavors of curry. Add butternut squash and spinach to lentils for a hearty curry. Flavor Essentials: Indian Cuisine.

Butternut Squash Alfredo to satisfy a creamy, crunchy fall pasta craving. Healthy Butternut Squash Alfredo with cauliflower and hazelnuts recipe!

Butternut squash risotto - the second ever recipe shared on The Wandering Hearth!

Butternut Squash holds up to the spices of Indian Cuisine. Learn more about the flavor essentials of Indian Cuisine.