Check online for some of Ina Garten’s recipes for butternut squash. She’s got several that are good…risotto, gratin, soup, salad. I just got her new book (“Go-To Dinners”), and it seems all of her 13 books include something with butternut squash.

ETA - Just remembered this lovely little book I have. It includes this recipe for bisque, although I haven’t tried it.

DH does make bisque if I request it -- he'll use either kabocha or butternut. Bisque is his thing, y'know? So I leave that to him :0) (oooh, it's really good with bits of bacon sprinkled on top!)

chloebud, I'm saving that bisque recipe to try. Thanks!

I like this pasta dough from Leite's Culinaria. I've only made it with pumpkin, but I think it would be great with butternut. You might have to adjust the moisture and/or squash quantity, depending on the actual squash. https://leitesculinaria.com/77842/recipes-pumpkin-pasta-dough.html#recipe

Butternut also makes a good ”soufflé”, like carrot soufflé.

Butternut is sweet. It can’t help it. It was born that way. Its defense, instead of noxious compounds, is that stuff that gets on your skin. Roasting brings out the sweet. Try smoking it. Or sauté with smoked meat or sausage, chopped garlic near the end, and wilt some greens in. Or roast it with jalapeńos and leeks and whole garlic cloves, then combine them to serve. Cut it into ”boats” and cook, then fill with sloppy joe's, or ground lamb filling, or leftover turkey mixed with spinach and slightly funky cheese. In other words, instead of thinking of it as “butternut”, think of it as “butternut and”.

I like it baked with butter and fresh rosemary - either cut in half and the butter/rosemary in the cavity, or peeled and cubed and baked in a covered casserole dish. I use whole sprigs of rosemary and remove them before eating. If the squash isn't very sweet, I sometimes drizzle with a little honey after cooking.

And I make a yummy lentil stew with red lentils, barley, onions, celery, chunks of winter squash and lots of curry powder. I saute the onion and celery in olive oil before adding the lentils and barley and water, then add the squash once the lentils have broken down(15-20 minutes), so it doesn't completely dissolve, but stays chunky.

I also make a stew of chicken or turkey dark meat, sweet peppers, onions, garlic, tomatoes, potatoes, cumin, oregano, hot pepper, chunks of winter squash and beans. I call it 'Southwestern Stew' 🙂

Sorry no recipe with exact amounts...

Such great ideas!! Keep 'em coming!

“I add butternut to minestrone after seeing Ina do that.”

Judi, I’ve made Ina’s Winter Minestrone many times…really good!

https://www.bbcgoodfood.com/recipes/butternut-squash-sage-risotto

Or just roasted.

Butternut and blue cheese gratin. Thinly slice the squash and put the slices in a bowl with 20cls cream and crushed garlic. Stir it about to coat the slices. Layer up in a dish, adding blue cheese blobs over each layer. You can add some pieces of parma ham if you like, pour over any remaining cream and bake. Lovely on its own or as a side with roasted meat.

Roast cubed butternut--EVOO, a little salt, Aleppo pepper-- combine with cooked chorizo and eat in flour tortilla with a little cotija cheese or feta. You can add some drained and rinsed black beans too.

Boiled in cubes. Drained and buttered then sprinkled with cinnamon. Now I know cinnamon sounds weird but it is kind of like pumpkin, right? Delicious and simple.

Nice recipes posted. I usually roast cut in half, cut side down, then flip and stuff with a wild rice, porccini, sausage, pecan mix like a holiday stuffing/dressing. Or roast, cut up on a sheet pan with a mixed roasted veg.

I have a half dozen small ones and some small spagetti squash. Does get boring same/same. Making lasagna for tonight so will add a butternut/delicata layer.

Like that my winter squashes are so tiny this year as they keep so well uncut.

Ina's soup, blue cheese casserole,,,,yum.

It is rare that i make a single veg for any meal. We both like most veg but i will go for the beets and beans and squash and he like the potatoes---halved, coined, whole. He doesn't care for cauliflower or broccoli but we both like brocollini and brussels. And sweet potatoes. I just change up the variey seasonally. Butternut will be good with this Fall roasted mix.

I'll roast the halved butternut with the whole beets. (circled, a beet chunk. Something happens with cut roasted golden beets. My Dad thinks they look rotten). So i nnow roast whole. Then cut before serving.

From Ina’s new book…

I've posted this in other threads --- use a mandoline or food processor to make quick work of the slides --- Mimi Thorisson's butternut gratin

https://food52.com/blog/11604-mimi-thorisson-s-butternut-squash-gratin

NYTimes just sent a winter squash and wild mushroom curry recipe. I would add a poached, cubed chicken thigh but for a meatless meal it looks good. Winter Squash Curry

Probably behind a paywall but many of their recipes end up on blogs.

Gooster, I posted your recipe above. It's delicious! Pic was the first time I made it cutting the recipe in half.

Sleevendog, that Times curry recipe sounds fab!

diced/cubed squash, fried in butter and a touch of brown sugar, salted at the end with sea salt.

add sausage for a twist.

The IP is okay too, but not my fave.

Another combination I love is chunks of squash, chunks of leeks, to cut the sweetness, carrots, roasted, then covered in cheese sauce and served with my latest passion, home-cured bacon rashers. Yum.

@Judi I'm sorry, I scanned too quickly. Glad you enjoyed it. I'm making it this week

We had butternut gnocchi for supper tonight. Very tasty.

Islay, the recipe was in the Guardian last weekend. Felicity Cloake.

On the Conversation side, @Olychick posted this Winter Panzanella salad which contains roasted butternut squash: https://www.foodnetwork.com/recipes/michael-chiarello/winter-panzanella-recipe-1946605. Mtnrdredux made it to rave reviews.

Well I was going to post my lasagna recipe but then I see that's not what you are looking for. My most common use for it after that is to roast it and then use it in a soup. My version is usually with curry powder for the main spice, and some spinach and red onions for color interest. If I want something heartier I add yellow or red split peas for protein.

I throw it in with minestrone and roasted vegetables all the time. Also occasionally in chili. I tried caramelizing it and putting it on pizza, but it always seems to "wet" and mushy when I do it. Delicata seems to retain a drier texture for that application.

I've made a butternut squash agrodolce but I have to say it's not a favorite. The traditional seasoning for that is mint and I am not a big mint fan. One can use other spices I guess, haven't tried any yet. It's a delicious dish but just not my cup of tea as a "favorite."

I have a gratin recipe from Williams and Sonoma layered with tomatoes and parm, that is good. I couldn't find the recipe online, but googling brought up this page which has some recipes I may try this winter. I also use it in a cheese sauce for pasta to lower the fat. I think that is an old Ellie Krieger recipe from the Food Network.

https://www.williams-sonoma.com/search/results.html?words=butternut%20squash&activeTab=recipes

https://www.foodnetwork.com/recipes/ellie-krieger/macaroni-and-4-cheeses-recipe-1945972

Thank you, all -- so many good suggestions!

bbstx, thanks for linking the panzanella salad recipe. I was just going to do that.
I make butternut squash rolls for holidays and sometimes just because they are so good and easy. These are delicious and I love sneaking in a veggie to the unsuspecting. Butternut squash rolls

Posting since this was in my inbox this morning.

https://jennakateathome.com/cheesy-butternut-squash-bites/

Olychick, i baked your butternut squash yeast rolls today as my friend gave me a small butternut the perfect size. They are so rich and delicious. thanks thanks

Sheilajoyce, glad you liked them, too!

I made a simple soup; peeled, cleaned and cubed the squash. Put in the cast iron pot for 5 hours with the lid at 250. Came back and buzzed the squash with my boat motor and added a carton of vegetable stock and the smallest amount of sea salt to taste.

I have not made these butternut squash fritters with garlicy yogurt sauce yet but they are on my soon to try list. Not sure what to serve them with, has to be something easy . . .

https://www.thekitchn.com/butternut-squash-fritters-recipe-23428956?fbclid=IwAR1aTquyAdUd_q2wG93HFCmHzy-YEHWf-LkrdKVWfDUCo0JJpdvRftwqDk4

Edited to add that I might have to do this cranberry wild rice dish with caramelized onions for an alternate take on Hannukah. It would go good with my spinach artichoke dip that is half butter beans, and then pita for dipping.

https://montanahappy.com/cranberry-rice/