Great Fall Recipes for Butternut Squash

When Fall hits and squash appear in the stores I pull out my recipes for butternut squash. I love it simply roasted on its own, but squash also makes a great main course or salad.

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This great recipe for roasted squash with roasted mushrooms is one you’ll enjoy with any meal.

Loaded with Fall flavors it can be served as a side dish or made more substantial with the addition of pasta or rice, farro or quinoa.

I happen to love squash and realize I don’t make it often enough. 

I must admit to always trying to find the prettiest squash and sometimes I dread cuting into them in all their glory.

When I was a wee one my mother used to buy Bird’s Eye squash that was sold frozen in white boxes.

You dropped it into a pot and let it cook slowly until it thawed. (This was before microwaves!)

But they don’t sell it anymore and I’m guessing it is because squash is really not hard to cook.

This is similar to what my mom used to make only she just made plain squash with butter.

Why I Love Recipes for Butternut Squash

Squash is such a great change from potatoes.

From rice and pasta.

It makes a great starchy side even though it contains 40% less carbs than potatoes.

And almost double the fiber of potatoes. Plus in one cup we get 100% of our Vitamin A needs met, too!

AND it tastes so good!

Roasted Butternut Squash Recipe Ingredients and Substitutions

Butternut Squash – most any type of squash can be used in this recipe, including sweet potatoes

Fresh Mushrooms – I like mushrooms with flavor and loved when I found fresh chanterelles at Costco. But add some reconstituted dry porcinis with any fresh mushroom variety and you will be adding a lot of flavor. 1/4 of a cup works just fine. Plus mushrooms add fiber and protein.

Fresh thyme and sage add lots of herby flavor

Balsamic Vinegar pairs great with squash and so does sherry vinegar

Pomegranate Seeds-not necessary but they sure taste great!

Mascarpone Cheese is a rich, somewhat sweet cheese, that I adore with squash and mushrooms. However goat cheese and ricotta are also great for dolloping on top. Or skip the cheese and drizzle with some hot honey or even some chili crunch.

There are so many possibilities!

How To Make Roasted Butternut Squash

First-peeling the squash is up to you. It is not necessary.

However if you choose to peel it, a vegetable peeler works great.

Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash ½-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.

Squash can also be cut into cubes and roasted as above.

See below for how I roasted a small pumpkin.

If wanting to make a whole roasted squash slice the squash carefully in half vertically, remove the seeds and place upside down on an oiled or parchment lined baking sheet. Roast at 400 degrees for about an hour or until the squash is soft when pierced.

I prefer to roast the squash upside down so the flesh turn golden and the flavor becomes richer.

This roasted squash is perfect for mashing or for soup, though it can be scooped out of the shell and mashed like a twice baked potato!

On a rimmed baking sheet or as you can see I used an ovenproof skillet since I was only making this for two, toss the squash and sliced mushrooms with the olive oil, thyme and 3 minced garlic cloves and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned. Flip and roast until tender.

After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. You will hear the butter sizzle and then it will stop. This is how I know it is ready!

Remove from heat and add vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop over very low heat until the squash is ready. 

Dip a piece of roasted butternut squash or roasted butternut squash cubes into the brown butter, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the brown butter over the squash and top with reserved minced garlic clove, pomegranate seeds, sage leaves, and sprinkle with cheese and flaky salt.

Or spread a layer of mascarpone cheese on a platter and top with squash mixture and garnishes.

What to Serve with Roasted Butternut Squash

Recipes for butternut squash can be served with a turkey or even a roast chicken.

Changing out mashed potatoes or sweet potatoes and serving butternut squash with a pork chop is OK, too!

Butternut squash can also be used in soup, but in this case I used pumpkin.

I love topping most any salad with cubes of roasted butternut squash.

Roasted squash also can become a great appetizer by topping a crostini with a bit of spreadable cheese and then a few cubes or a puree of squash. Drizzle with balsamic or hot honey. Yum!

And of course a butternut squash can be used in place of pumpkin to make a unique pie.

Use butternut squash instead of potatoes to make a hash and then top it with a fried egg.

I’d love to hear your favorite recipes for butternut squash. It seems the sky is the limit!

Check out some of my favorite squash recipes below!

Recipes For Butternut Squash

Chili and Coconut Chicken with Squash

Squash with Brown Butter and Sage

Roast Squash with Quinoa, Dates and Sage

Farro Salad with Squash and Mustard Maple Vinaigrette

Recipe Card

Roasted Butternut Squash Recipe with Mushrooms

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• Author: Abbe
• Total Time: 40 minutes
• Yield: 4–6 Servings 1x
• Category: Side dish
• Cuisine: American

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Description

When Fall hits and squash appear in the stores I pull out my recipes for butternut squash. I love it simply roasted on its own, but squash also makes a great main course or salad. 

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Ingredients

Units USM Scale 1x2x3x

• 1 large butternut squash (3 lbs)
• 1 lb mixed fresh mushrooms sliced 1/2″ thick
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 4 garlic cloves, minced
• Kosher salt and black pepper
• 3 tablespoons unsalted butter
• 1 teaspoon balsamic vinegar, plus more as needed
• 1/4 teaspoon red-pepper flakes, plus more as needed
• Pomegranate Seeds
• Sage Leaves
• Goat Cheese, Mascarpone Cheese, Ricotta Cheese

Cook Mode Prevent your screen from going dark

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Instructions

Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash ½-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.

On a rimmed baking sheet, toss the squash and sliced mushrooms with the olive oil, thyme and 3 minced garlic cloves and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.

After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. You will hear the butter sizzle and then it will stop. This is how I know it is ready! Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop over very low heat until the squash is ready. 

Dip a piece of squash into the brown butter, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the brown butter over the squash and top with reserved minced garlic clove, pomegranate seeds, sage leaves, and sprinkle with cheese and flaky salt.

Or spread a layer of cheese on a platter and top with squash mixture and garnishes.

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Notes

See post for more roasted butternut squash recipes and other tips on squash.