Build Me Up, Butternut

Butternut squash: winter's darling belle, cold weather's saving grace, a vegetable delicious enough to make us toss our heads back and burst into song (really.). We love it roasted, sauteed, candied, raw -- with meats, with grains, with just about anything. Here are 9 of our recipes -- recipes worth, well, singing about.


Before you tackle the things, don't miss this video on How to Peel & Prep Butternut Squash.


Butternut Squash Salad by amanda

Butternut Squash Salad

Serves 4

1 small butternut squash, halved, seeded and peeled
1 1/2 tablespoon sugar
coarse kosher salt
extra virgin olive oil
2 garlic cloves, peeled and smashed
1 tablespoon sherry vinegar
1/2 teaspoon thyme leaves
coarsely ground black pepper


1. Using a mandoline or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.

2. Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.

3. Sprinkle the squash strips and garlic cloves with olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.

4. Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.

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Dirt Candy

Dirty Candy

A few years ago, a New York restaurant opened called Dirt Candy, a reference to vegetables. I always loved this name. Then Helen, our first intern at Food52, showed me how to make real candy out of dirt candy: cut butternut squash into tiny cubes, shower it with sugar and let it sit for a few days. Indeed, as Helen showed us, over the course of a few days the tiny cubes let go of their moisture and raw flavor and shrunk, yet retained their crisp snap. - Amanda Hesser

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Creamy Butternut Squash Soup with Sherry

Creamy Butternut Squash with Sherry

I've been making the same basic butternut squash soup for years, adding twists and tweaks as I see fit, and it never fails to satisfy me when a chill enters the air. It's smooth and creamy, the way I think squash soup should be, and it's the perfect thing to whip up over the weekend to have in your fridge all week long. This version relies on sherry for depth and a little intrigue -- if you don't have sherry on hand, you can skip it, or just substitute with brandy if you have some lying around. - Merrill Stubbs

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Butternut Sage Scones

Butternut Sage Scones

These scones come out incredibly moist, perfumed with sage and squash, and as sweet as you want them to be, depending on if you opt for the cinnamon drizzle. If you made these for breakfast, they wouldn't make it till lunch. - Amanda & Merrill

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Butternut Squash Puree

Butternut Squash Puree

A quick, aggressive route to a silky butternut squash puree. - Amanda & Merrill

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Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto

Caramelized Butternut Squash Wedges

Remember that potato chip commercial that goes: "Betcha can't eat just one?" Well, that's kind of how we felt, eating these squash wedges right out of the bowl. With our fingers. In a 500-degree oven, melissav's squash develops gorgeous bronzed edges and an almost candied interior. We dare you to eat just one wedge. - Amanda & Merrill

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Red Cooked Butternut Squash

Red Cooked Butternut Squash

While a lot of red cooking involves star anise and orange zest I took this braise more to the side of Korean food and went more savory since the squash is already sweet. This would be great with rice. - Tom Hirschfeld

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Fregola Sarda with Caramelized Squash and Charmoula

Fregola Sarda with Caramelized Squash and Charmoula

Fregola lends a hearty feel to this dish and we loved how the rich flavors of caramelized butternut squash and toasted pine nuts were balanced by the musky charmoula (made with cilantro, cumin, garlic, parsley, lemon zest, sweet and spicy smoked paprika and cayenne). Roast a chicken, grilled some shoulder lamb chops or just make a nice big salad with some goat cheese, and a fine dinner will be yours. - Amanda & Merrill

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Butternut Squash and Roasted Garlic Galette

Butternut Squash and Roasted Garlic Galette

Rustic yet full of nuance, it coaxes sweetness from the winter squash and roasted garlic, complementing them with the right blend of salty creamy cheese, fragrant thyme and a delicate, buttery crust we're sure to adapt to many other recipes. - Amanda & Merrill

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>> RELATED: How to Roast Any Winter Squash


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