Wait, this is butternut squash?
You better believe it. In these 11 inventive recipes, butternut squash shows a versatile side we didn’t know it had. And now we’ve got a wee case o’ the craves.
Here’s an easy, delicious way to use up leftover roasted butternut squash. And the secret that makes this recipe so easy? Using wonton wrappers instead of pasta. Genius.
“My husband, who is not a ‘weird muffin’ kinda guy, devoured three of these after they came out of the oven, and thanked me for the nice change from our typical squash soup recipe. This is a dense, moist muffin recipe, and the results will disappear quickly!” — CANUCKATLARGE
“Prepare your palate for some incredibly light, tender, and delicious gnocchi,” says Chef John. And check out the recipe video to see a fast way to prep the squash…in the microwave!
Serve these tasty cakes like you would potato cakes, with a dollop of sour cream or yogurt. They’re also gluten-free. Huzzah!
“This IS even better than pumpkin pie,” says LEEBUNNY. “Super creamy. The butternut squash is easy to deal with if prebaked. Then you can just scoop it out and you’re ready to puree with the other ingredients.”
“A yummy, salty, spicy, slightly sweet alternative to deep-fried French fries. Serve with ketchup or your favorite dipping sauce.” — Occasional Cooker
“Delish to the MAX! Yum! My husband and I made this for dinner last night for Meatless Monday, and we both loved it! We have half the pan left for dinner tonight, and I’m already thinking about making it again.” — SummerDavis
“I add a little balsamic vinegar to the roasting pan to caramelize the onions and squash. I have also roasted different vegetables to go on the pizza…asparagus, cherry tomatoes, zucchini or eggplant.” — Jo Helman
See how to make a quick, flavorful butternut squash curry. You’ll toast curry spices with tomato paste, green onions, and garlic. Then simmer the squash in coconut milk until tender. You’ll also see a great trick for quickly peeling and slicing butternut squash.
This creamy risotto really benefits from the natural sweet flavor of the squash. To save time, try using frozen mashed butternut squash. Or make the squash ahead of time: “ I baked my squash the day before then mashed it when I was ready to add it to the risotto. This made my cooking time 20 minutes. It was excellent.” — Melissa O’Neill
“Wasn’t sure how a family of picky eaters would like this, but everyone loved it! I loved how easy it was to make. Great addition to breakfast-for-dinner meals!” — Liza Hellenbrand