Butternut Squash Recipes

Butternut, a member of the winter squash family enjoys a growing audience thanks to high popularity of butternut dishes served during the holidays including squash casserole and butternut squash soup. Butternut squash has great flavor, texture and color. A butternut squash has a hard tan-colored exterior shell and can weigh several pounds. The hard shell gets peeled away leaving a firm, orange flesh with a texture similar to an apple or potato. The seeds and extra fibers are scraped away and discarded.

Squash can be cooked almost any way imaginable. Roasting is often done with the shell left on, and the roasted flesh simply scooped out after roasting. Remove the hard stem, cut squash lengthwise, scoop out the seeds and roast in a hot oven until tender. Peeled and cubed, the squash can be baked in gratins and casseroles. Boiled or steamed, the squash has a creamy texture when cooked in this fashion, and purees well.

ButternutSquashRecipes.net presents the best taste-tested butternut squash recipes. From holiday favorites to new and exciting sweet and savory dishes, we have the right recipe for every occasion. Learn how to properly select, store, handle, and cook the different winter squash varieties. Available almost year round thanks to climate controlled storage, the squash make great every day appetizers, soups, side dishes and entrées.

Featured Recipe

Butternut Squash Gratin

Ingredients -

3 Cups Soft Bread Cubes
3/4 Pound Butternut Squash
2 Tablespoons Extra Virgin Olive Oil, divided
1 Leek, julienne cut into 2-inch pieces
1 Garlic Clove, minced
2 Teaspoons Fresh Thyme, chopped
1 Large Egg, lightly beaten
1 Cup Ricotta Cheese
1/4 Cup Fresh Parmesan Cheese, grated
3 Tablespoons Fresh Parsley, chopped
3/4 Teaspoon Kosher Salt
Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the oven to 350 degrees.

2. Grease a 2 quart baking dish.

3. In a large bowl, combine the bread cubes with 1 cup of hot water.

4. Let the bread stand for 3-5 minutes.

5. Drain off any excess water.

6. Peel and coarsely grate the butternut squash.

7. In a large skillet, heat 1 tablespoon of the olive oil over medium heat.

8. Sauté the leeks in the oil until soft which takes about 4 minutes.

9. Stir in the garlic, thyme and squash.

10. Cook, stirring occasionally, for 4 minutes.

11. Remove from heat and let cool for 7-10 minutes.

12. Combine the squash, egg, Parmesan, bread, ricotta, Parmesan, salt, pepper and parsley.

13. Spread the mixture evenly in the greased baking dish.

14. Drizzle with the remaining olive oil.

15. Bake for 35 minutes or until golden around the edges.

16. Let sit for 15 minutes then serve.