Butternut squash is great cooked and served with a little butter and salt. But it becomes something special when served in a soup (Chicken Butternut Squash Soup), as a salad (Butternut Squash Salad), or as the main dish (Butternut Squash Lasagna).See Popular Butternut Squash Recipes
This is a deliciously simple way to prepare butternut squash. Roasting lets the naturally sweet, rich flavor of butternut squash shine without a lot of additional seasoning.
Butternut squash, that staple of autumn cooking, lends itself to any number of cooking methods. If you're looking for a recipe for how to cook butternut squash that is both easy to prepare and out-of-this-world delicious, try this roasted version. Roasting the squash intensifies its flavors and highlights the buttery, nutty undertones that give this large winter squash its name.
When you discover how to roast butternut squash, you will experience the official flavor of fall--sweet, earthy, and delicious.
Fall is the perfect time of year for a new recipe on how to cook butternut squash. Summer is ruled by yellow squash and zucchini, but come fall and early winter, the sweet, rich, dense squashes rule -- butternut, acorn, delicata, Hubbard, kabocha, and more. But the most versatile and widely available is the beloved butternut, that bell-shaped, beige-skinned squash with bright orange flesh.
Butternut squash adds subtle sweetness to this easy pilaf that's perfect for a fall side dish.
This recipe is reminiscent of a really good, classic mac & cheese--but the squash adds a load of vitamins and fiber to up your nutritional game.
How to cook butternut squash? Well, you can roast it, grill it, puree it for soups, or mash it. Butternut squash has the perfect creamy, sweet, nutty flavor that is irresistible any way you prepare it.
Once you know how to make basic roasted butternut squash, you can spice it up almost any way you wantsprinkle it with rosemary and lemon zest, toss in some caramelized shallots, or sprinkle with toasted pine nuts.
For as long as I can remember I've cooked butternut squash (aka winter squash) the easiest way I knew how, cutting it in half and then roasting it or cooking it in the microwave. Once cooked, I seasoned it or scooped out the flesh to make Roasted Squash Soup (shown here). I am not alone.
Nothing comforts in winter like a hot bowl of soup, and one of our favorites is this butternut squash soup recipe (or, if you're fancy, "winter squash bisque"). Creamy, delicious and oh-so-simple, it's perfect for a light midwinter's meal paired with a green salad and a hunk of country bread. If you're hankering for something heartier, fix up one of the sides suggested below (Gruyere, for example, is a great companion to butternut squash).
As you head to the farmers market this month, you'll probably start to see more butternut, acorn, and other "winter" squash, so named because it stores well through the winter, providing fresh vegetables during the cold season when not much else is growing. Although squash comes in a dazzling variety of sizes, colors, and shapes, most winter varieties have similar nutrient profiles. And what a well-rounded profile it is -- plenty of vitamins, minerals, and antioxidants in the orange flesh, plus fiber, protein, and healthy fats in the seeds.
Set this hearty one-pot stew on the stove to simmer away all day and enjoy a comforting dinner come evening.
This homemade butternut squash lasagna recipe combines rich egg noodles, garlicky bechamel, and roasted butternut squash for a divinely savory experience.
The difference between "good" and "great" can be small. For example, the Mona Lisa without her mysterious smile would be a good painting; with the smile, it's a masterpiece. Cooking and food are the same: a chocolate cupcake is good; a chocolate cupcake with buttercream frosting is great.
Instead of making pumpkin pie again this holiday season, make this butternut squash pie. Kids love the pumpkin seed topper.
Golden squash, sweet apple and onion simmer in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course.