Anonymous wrote:https://smittenkitchen.com/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/

These are really good and I also like adding the roasted squash, caramelized onion and cheese to a salad instead of putting it on toasts.

I am often lazy, though, so if I had to use a butternut squash today, I’d cut in half, seed it and roast it cut side down until tender and use the cooked squash in pumpkin bread in place of canned pumpkin. I usually get enough to make a double recipe of Smitten Kitchen’s pumpkin bread.

https://food52.com/recipes/78205-dan-kluger-s-roasted-butternut-squash-with-spicy-onions

My neighbor grows butternut squash and makes the best soup.

Anonymous wrote:Last night I roasted some and about half way through added brussel sprouts, broccolli and red onion to the sheet pan. Just tossed in olive oil, salt and pepper. When done, I added to quinoa cooked in chicken broth. It was wonderful.
My favorite way is to cube up and roast with a few shallots. When done, use blender and make a soup with chicken broth.

This sounds really good!

DS5 and DD7 actually liked this recipe. It calls for kabocha squash, but we used a butternut and it was awesome!

https://www.epicurious.com/recipes/food/views/winter-squash-mash-230946

I like oven roasting, but when I don't have time (or if it's too hot in kitchen already), I shred it and sautee with a little olive oil, salt, pepper, and maybe a hit of sage. Cook down until reduced in size by about 1/2. Mmm.

Last night I roasted some and about half way through added brussel sprouts, broccolli and red onion to the sheet pan. Just tossed in olive oil, salt and pepper. When done, I added to quinoa cooked in chicken broth. It was wonderful.
My favorite way is to cube up and roast with a few shallots. When done, use blender and make a soup with chicken broth.

https://shop.wegmans.com/recipes/4355

Love this preparation of roasted butternut squash, assuming you can get your hands on Wegman’s basting oil.

Anonymous wrote:What would you do with a butternut squash if you have one right now?

I throw mine in the oven at 350 or 375 for about 45 minutes, with a few holes pricked with a fork.

I let it cool enough to handle. Slice down the middle and scoop out all the seeds. Cut the rest into chunks. Drizzle with olive oil, salt, and dried sage. Roast in the oven until the outsides are a little crispy.

I like just a plain butternut squash soup. Simple, easy, and delicious.

I made a soup with sweet Italian sausage.

Pasta bake with roasted squash, ricotta, a garlic roux and some sort of finely chopped chard or kale, and a parm + bread crumb top

What would you do with a butternut squash if you have one right now?