Type what you have

Ingredients

• ✓ butternut squash
• olive oil
• onion
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ butternut squash
• pie crust
• sugar
• milk
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
2. 2 Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
3. 3 Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

By Lisa Crawford

Ingredients

• ✓ butternut squash
• sweet potato
• egg
• condensed milk
• cinnamon
• nutmeg
• allspice
• pie crust
• mini marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash sweet potatoes and butternut squash together in a bowl; stir in eggs, milk, cinnamon, nutmeg, and allspice. Pour sweet potato-squash mixture into pie crust.
3. 3 Bake in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Continue baking until a knife inserted into center comes out clean, about 30 minutes more.

By Lynnea Cabhewin

Ingredients

• ✓ butternut squash
• pie shell
• brown sugar
• evaporated milk
• egg
• cornstarch
• cinnamon
• allspice
• clove
• ground ginger
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate; set aside.
2. 2 Place squash in a saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce heat to medium; simmer until squash is tender, about 15 minutes. Drain and cool.
3. 3 Combine squash, brown sugar, milk, egg, cornstarch, cinnamon, allspice, cloves, ginger, and nutmeg in the bowl of a food processor or blender; pulse until smooth. Pour filling into crust.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, about 50 minutes.

By Barbara

Ingredients

• ✓ butternut squash
• pie crust
• sugar
• cinnamon
• nutmeg
• salt
• butter
• ginger
• milk
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
2. 2 Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
3. 3 Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

By Carol

Ingredients

• ✓ butternut squash
• self-rising flour
• oat
• cinnamon
• ginger
• nutmeg
• butter
• shortening
• white sugar
• brown sugar
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash halves, cut-sides down, on a baking sheet.
3. 3 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes; cool, about 15 minutes. Scoop flesh into a large bowl with a spoon: mash until smooth.
4. 4 Combine flour, oats, cinnamon, ginger, and nutmeg in a bowl. Set aside
5. 5 Beat butter and shortening together in a separate bowl with an electric mixer until smooth, about 30 seconds; beat in white sugar and brown sugar until fluffy. Beat in mashed squash, egg, milk, and vanilla extract until dough is thoroughly combined; fold in flour mixture.
6. 6 Chill dough in the refrigerator until firm, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
8. 8 Drop 1-inch scoonfuls of dough 2 inches apart onto the prepared baking sheets.
9. 9 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets briefly before transferring cookies to a wire rack to cool completely.

By WindlessMeadow

Ingredients

• ✓ butternut squash
• white sugar
• shortening
• egg
• water
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• clove
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Beat sugar and butter together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
3. 3 Mix flour, baking soda, baking powder, salt, cinnamon, and ground cloves in another bowl; stir into sugar mixture. Add walnuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans briefly before removing to cool completely on a wire rack.

By BOLTONLANE

Ingredients

• ✓ butternut squash
• pie crust
• egg
• brown sugar
• milk
• heavy cream
• all-purpose flour
• butter
• cinnamon
• salt
• ginger
• vanilla extract
• nutmeg
• clove

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line the bottom and sides of two 9-inch pie plates with prepared crusts.
3. 3 Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth.
4. 4 Pour into pie crusts.
5. 5 Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

By blaze

Ingredients

• ✓ butternut squash
• white sugar
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• nutmeg
• ginger
• allspice
• pecan
• raisin

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat white sugar, brown sugar, and butter together in a large bowl until creamy and fluffy. Beat in eggs, one at a time, beating well after each addition; stir in squash. Set aside.
3. 3 Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice into a separate bowl; stir into egg mixture until well blended. Stir in pecans and raisins until evenly distributed. Drop spoonfuls of dough 2 inches apart onto baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes.

By Francine Weston

Ingredients

• ✓ butternut squash
• poppy seed
• buttermilk
• vanilla extract
• orange zest
• orange juice
• egg
• butter
• sugar
• nutmeg
• clove
• cinnamon
• salt
• baking soda
• baking powder
• all-purpose flour
• butter
• nutmeg
• clove
• salt
• cinnamon
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
2. 2 Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
3. 3 Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
4. 4 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
5. 5 Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
6. 6 Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

By Kim

Ingredients

• ✓ butternut squash
• olive oil
• salt
• black pepper
• butter
• chicken breast
• moroccan spice mix
• orange juice
• apricot
• cranberry
• date
• almond sliver
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
3. 3 Bake in the preheated oven until just tender, 7 to 10 minutes.
4. 4 Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
5. 5 Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
6. 6 Plate each portion with butternut squash, cooked rice, chicken, and topping.

By FSHELL

Ingredients

• ✓ butternut squash
• vegetable oil
• red onion
• chicken
• water
• pomegranate juice
• walnut
• cardamom
• cinnamon
• saffron
• salt

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
3. 3 Preheat the oven to 325 degrees F (65 degrees C).
4. 4 Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
5. 5 Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

By PFEIFFER

Ingredients

• ✓ butternut squash
• olive oil
• onion
• potato
• tomato
• celery
• carrot
• chickpea
• water
• hawaij
• vegetable bouillon powder
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

By Sprice

Ingredients

• ✓ butternut squash
• cilantro
• yogurt
• couscous
• water
• lemon zest
• green olive
• tomato
• chickpea
• vegetable broth
• red potato
• pepper
• salt
• cinnamon stick
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. 3 In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

By Front242

Ingredients

• ✓ butternut squash
• mint
• parsley
• pomegranate molasses
• brown sugar
• bay leaf
• tomato paste
• tomato
• fava bean
• vegetable broth
• salt
• pea
• red bell pepper
• carrot
• anchovy
• garlic
• onion
• olive oil
• olive oil
• red pepper flake
• paprika
• sea salt
• garlic
• cumin seed
• caraway seed
• coriander seed

Instructions

1. 1 To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. 2 Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. 3 Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. 4 Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX

Ingredients

• ✓ butternut squash
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush both sides of butternut squash slices with olive oil.
3. 3 Cook squash on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

By Adriene Fuller

Ingredients

• ✓ butternut squash
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick.
3. 3 Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
4. 4 Bake in the preheated oven until brown and crisp on the edges, about 20 minutes, turning once.

By CMOYA40

Ingredients

• ✓ butternut squash
• olive oil
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
3. 3 Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
4. 4 Scoop out the squash flesh and mash in a bowl.

By Diana Moutsopoulos

Ingredients

• ✓ butternut squash
• butter
• maple syrup
• brown sugar

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
3. 3 Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
4. 4 Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
5. 5 Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

By RedSoxGirl44

Ingredients

• ✓ butternut squash
• apple juice
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
2. 2 Cook on Low for 6 to 8 hours.

By Sockbum

Ingredients

• ✓ butternut squash
• water
• maple syrup
• dark rum
• nutmeg

Instructions

1. 1 Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
2. 2 Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

By Alli Shircliff

Ingredients

• ✓ butternut squash
• butter
• brown sugar
• apple pie spice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
3. 3 Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
4. 4 Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

By ejjhnsn327

Ingredients

• ✓ butternut squash
• olive oil
• bagel seasoning
• rosemary

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss squash with oil in a large bowl. Add squash to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
3. 3 Transfer to a plate; sprinkle seasoning blend evenly over top; garnish with rosemary.

By Bibi

Ingredients

• ✓ butternut squash
• olive oil
• garlic
• goat cheese
• lemon
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
2. 2 Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

By favabeens

Ingredients

• ✓ butternut squash
• vegetable oil
• cumin
• coriander
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ butternut squash
• sweet potato
• cinnamon
• nutmeg
• maple syrup

Instructions

1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg

Ingredients

• ✓ butternut squash
• chicken stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Ingredients

• ✓ butternut squash
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into dish around squash.
3. 3 Bake in the preheated oven until tender and easily pierced with a fork, about 1 ½ hours, adding more water as needed if pan looks dry.
4. 4 Remove from the oven; transfer each half to a plate, cut-side up.
5. 5 Top each half with butter and season with salt and pepper.

By Coot226

Ingredients

• ✓ butternut squash
• cream of chicken soup
• sour cream
• butter
• carrot
• onion
• herb-seasoned dry stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. 2 Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
3. 3 Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
4. 4 Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

By apz2002

Ingredients

• ✓ butternut squash
• butter
• shallot
• chicken stock
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
3. 3 Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
4. 4 Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
5. 5 Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
6. 6 Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
7. 7 Puree soup with an immersion blender until smooth.

By nancy07856