Butternut Squash Recipes

In one fell swoop autumn has descended upon Sonoma County and we’re craving those familiar fall foods: homemade apple sauce, warming veggie curries and soups, and anything and everything involving winter squash. Oh, the diversity of squash that’s available in the grocery store! I can’t help but come home with a squash, gourd or pumpkin each time I shop.

Squash on the windowsill

Here are some butternut squash soup recipes I’m excited to try, plus my favorite butternut squash recipe of all time, below.

Recipes to try:

Butternut Squash and Apple Soup



Butternut Squash Soup with Cranberries and Pumpkin Seeds



Leek, Butternut Squash and Potato Soup


Our favorite lasagna recipe, to make again and again:

Butternut Squash and Hazelnut Lasagne
from the December 2001 issue of Gourmet

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Peeling butternut squash
Preparation

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425°F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks’ note:
· Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

Bon appétit!

3 thoughts on “Butternut Squash Recipes”

  1. yummm… that lasagna sounds delicious! and also like a lot of work, so i would prefer someone make it FOR me :D

    i can’t WAIT to start making soups. i think it’s time to invest in an immersion blender!

    1. Not only is the lasagna a lot of work, but it takes about two hours to make. I meant to add that to the post and completely forgot. Nevertheless it is SO WORTH IT! We usually make it for Thanksgiving and special occasions. I toyed with the idea of making it this weekend (just cause!), but I think practically is going to win out and I won’t make it, but oh boy would I enjoyed eating it!

      As for getting an immersion blender, you should! In addition to making soups we use ours to make steamed frothy milk for the kid-o. YUM YUM! We have this KitchenAid immersion blender and it’s PHENOMENAL!

Comments are closed.