With its orange flesh, mild and lightly sweet taste and melt-in-your-mouth texture, butternut squash has it all. And it’s incredibly versatile: roasted, puréed or diced, it works just as well in a dip as it does in a salad, pasta dish or even dessert. Here are a few ways you can cook it this fall.
Happy hour: a seasonal touch
Butternut squash easily finds its place in a party bite. Its mild taste pairs well with salty, tangy and spicy ingredients, while its flesh lends itself to various recipes. A great way to elevate your happy hour spread with fall flavours.
A few ideas:
- As a dip, the roasted and puréed flesh creates a smooth and creamy base. You can mix it with ricotta, fresh goat cheese or feta, or even make a hummus-style dip with chickpeas and tahini. Finish with herbs, spices or a splash of lemon to brighten everything up.
- As a topping for crackers or toast, roasted squash pairs well with a creamy or sharp cheese. Top with nuts or seeds and, depending on the pairing, a touch of honey or maple syrup.
- As roasted bites, cut the squash into small pieces, season them with spices and roast in the oven until golden. Serve them as is with a dipping sauce or thread onto mini skewers with cheese, olives or nuts.
One prep, many recipes
Roasting a large batch of squash at the start of the week can give you a good head start. Dice part of it to add to salads or power bowls, and purée the rest to use in soups, pasta sauces or even muffins.
Lunch: easy to incorporate
When prepared in advance, butternut squash can be a convenient ingredient for weekday lunches. A few roasted pieces are enough to elevate a cold meal, while the cooked flesh can be added to various warmed dishes.
A few ideas:
- In salads, you can pair roasted squash with quinoa, rice, barley or couscous. Add leafy greens and a protein such as chicken, legumes or cheese, then nuts or seeds for crunch. Balance its sweetness with a tangy dressing.
- In soup, pair it with other fall vegetables and enhance it all with curry, ginger or fresh herbs. A splash of coconut milk or cream adds to its creamy side.
- In a frittata, combine diced squash with various cheeses, vegetables or leftover meat. It’s an easy make-ahead option that packs perfectly in a lunchbox.
Dinner: versatility on the menu
Butternut squash works just as well as a side dish as it does in a main course. Its tender flesh and mild taste work in a wide variety of recipes, from the simplest to the most comforting. It’s therefore an exceptionally versatile ingredient for fall meals.
A few ideas:
- In a lasagna, roasted squash can replace some of the pasta sheets or be layered between them. Ham, spinach, mushrooms and different cheeses make for fun variations.
- In a curry, diced squash absorbs spices well and softens as it simmers. Add chickpeas or lentils, chicken or tofu, and serve over rice or your preferred grain.
- In mac and cheese, squash purée blends into the sauce for extra creaminess. Cheddar, Parmesan or other flavourful cheeses help to balance out its mild sweetness.
- In a risotto, squash can be incorporated puréed or in pieces. Complete the dish with green vegetables, mushrooms, herbs or a sharp cheese.
- In a gratin, alternate thin slices of squash with other vegetables or even fruit, like apple or pear. Cheese, nuts or breadcrumbs add a golden and crispy topping.
Preparing squash in 4 steps
- Chop off the ends, then cut the squash into two sections at the base of the bulbous end.
- Stabilize each piece by laying it on a flat surface on its cut side before peeling with a vegetable peeler.
- Halve the portion with seeds and scoop the seeds out using a spoon.
- Slice or dice the flesh, depending on the recipe.
Dessert: make room for purée
The natural sweetness of butternut squash makes it a great ingredient for baking. Once puréed, you can use it in various recipes for added moisture, extending its presence on the menu all the way to dessert.
A few ideas:
- In muffins or cookies, squash purée works seamlessly with spices like cinnamon, ginger and nutmeg. Add nuts, seeds or chocolate chips for varied textures.
- In dessert breads or cakes, it imparts a soft and tender crumb. A nut crumble, cream cheese frosting or a touch of maple provides the perfect finishing touch to a dessert.
- In pies or tartlets, squash purée forms a creamy filling that just requires a hint of warm spices.
To go from inspiration to plate, cook butternut squash in these two comforting dishes, like a lasagna that combines ham with a Parmesan béchamel sauce, or in a nourishing soup with spinach, barley and herbs, perfect for enjoying on a crisp autumn day.
