The Butternut Squash Adventure

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Butternut squash can be easily roasted in the oven and pureed in the food processor. Use the puree as you would pureed pumpkin.

Recently I shared how I needed to deal with the inundation of squash at my house. Yes, four butternuts, a spaghetti and three acorn squash have been sitting snug and cozy in my pantry. Oh my! Time to start chipping away at them!

The hard part is that my family doesn’t love squash as a vegetable. In fact, it’s a new taste sensation for me even; my mom never ever served squash when I was growing up. Years ago I started preparing spaghetti squash to serve on pasta nights. Last year I used butternut for puree and soups.

Recently, I roasted one with olive oil and salt and pepper and served it on a bed of greens with grilled chicken, pomegranate seeds, and gorgonzola cheese. It was amazing.

But, my family needs a little coaxing. So, the squash has piled up. I decided to tackle the largest squash first.

To give you perspective:

It’s a big squash. Big.

I decided to tackle it Shaina’s way. I put it on a cookie sheet, cut some slits into it, and roasted it for over an hour in the oven. Yes, it took up the whole oven.

And then I scooped out the meat:

I pureed the meat, resulting in 14 cups of squash puree. Then I got to cooking. I spent the better part of last Saturday baking. First I made a delicious butternut squash soup with leeks and herbes de provence. THAT was yum! I had it for lunch on back to back weekend days and then froze the rest for another time.

Then, I baked. I used my favorite pumpkin recipes and just subbed squash puree for the pumpkin.

and I experimented with Butternut Squash Brownies. No one was the wiser.

Thankfully, I have enough squash to do that again. And again. And again.

Got a favorite use for squash?


About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. I LOVE squash! I’ve got a whole section on my blog devoted to squash. I keep trying to come up with new ways to make it. While butternut is my favorite, I’ve been cooking a lot with spaghetti squash.

    That really IS a big squash! I’ve never had one THAT big!

  2. We love squash too — I use it in a mac & cheese recipe.

  3. BethB says:

    I want that big squash. 🙂

    I’ve gone a little nuts with the squash the past six years or so. I don’t ever buy them at the store but stock up from the farmer’s market and various local farmers. Right now I’m down to one butternut and five miscellaneous eating squash (Delicata, carnival, and dumpling). Not to mention 13 cups of pumpkin/butternut puree in the freezer. Unfortunately, this hasn’t been a stellar squash year in Wisconsin so I’m almost afraid to serve the remaining ones. Oh well. Maybe next year will be better.

    This weekend I’m experimenting with a crustless pumpkin pie. I also found a recipe in the paper for mashed potatoes and butternut with brown butter and sage. Goes great with pot roast. Yum.

  4. I’ve used a butternut to make a “pumpkin” pie before. We had a hard time tasting the difference. I imagine that it would work in any pumpkin recipe you find. I do like to eat it as a vegetable – all a good squash needs is just salt in my opinion.

  5. Laura says:

    I’ve seen recipes in 2 different magazines this month for butternut squash risotto and thought of you with your overload.

  6. Sarah says:

    Glad to hear you conquered that beast! That was HUGE!

    I have 3 small squash from my CSA left…along with leeks in my freezer. Care to share the recipe you made with the leeks? (Did you just add stock to thin it out?)

  7. I’m ready for a trip to the farmer’s market this weekend to get some squash.
    In addition to muffins, I use the puree as baby food, mixed into some organic whole wheat mac n cheese to give it some flavor, and also mixed into our waffles in place of pumpkin.

    That is one HUGE squash!

  8. Deesselisa says:

    Pumpkin Pie-sicles by Family Fun since you can actually enjoy these in a sunny so. cal. winter. I sure do miss it sometimes.

    the butternut puree herbed is good in gyoza wrappers as ravioli with browned butter sage sauce w/walnuts.

    Also, Acorn Squash Bread. I think I got the recipe originally from Better Homes and Gardens but I am not sure.

    1 cup acorn squash pulp
    1.5 cups milk
    2 T sugar
    2 T butter
    1 t salt
    6 1/4 cups flour
    1 pkg active dry yeast
    1/2 t dried sage, crushed
    1 T milk
    1 T melted butter

    Mix 1 cup of squash in a medium saucepan with 1.5 cups milk, sugar, salt, and 2 T butter. Heat ans stir until just warm, about 125F. Set aside.
    In large bowl, combine 2 cups flour, yeast, and sage. Add squash mixture. Beat with electric mixer on low for 30 seconds, scraping down bowl. Beat on high for 3 mins. Stir in as much of remaining flour as you can using a wooden spoon.

    Turn the dough out onto a lightly floured surface. Knead in the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 mins.) Shape dough into a ball. Place in a lightly greased bowl, turning to grease the whole surface. Cover and let rise in a warm place until doubled in size (60 mins).

    Punch dough down. Turn only lightly floured surface. Divide in half. Cover and let rest for 10 mins. Lightly grease two loaf pans. Gently shape into loafs, tucking edges and place in pans. Cover and rise until double (30mins).

    Preheat oven to 375F. Brush surface of bread with milk and melted butter. Bake about 35 mins until bread sounds hollow when tapped. Cover loosly with foil for last half of baking time if necessary to prevent over browning. Immediately remove from pans and cool on wire racks.

  9. Kristy says:

    It is also very good roasted! The Reluctant entertainer has a recipe that tops roasted butternut squash with a sweet maple glaze and pecans.

    Many winter squashes can be cut in half lengthwise, innards scooped out, and then sliced, and roasted to be like oven roasted fries – so good.

  10. Sassy Stephanie says:

    I made homemade mac & cheese one time with butternut squash in it. Great way to hide it. But the best is to make a grilled cheese with the puree. Mix grated cheddar, puree and butter. Spread on bread slices then assemble and grill as usual. Makes it so smooth and creamy. My kiddos love it.

  11. I love squash! Just to eat!! But otherwise, I really like a pumpkin or squash cinnamon streusel roll recipe I have! It is yummy!

  12. Sarah says:

    Someone put Butternut Squash and Black Bean Enchiladas in your squash recipe swap. I decided to try them because they sounded interesting, and they were a big hit!

    Thanks for hosting URS!

    • Jessica says:

      How wonderful! So glad you found a treasure!

  13. Amy says:

    There is a vegetarian restaurant here in Rhode Island [Garden Grille, I believe] that I read a review for this week, and they had a signature item of butternut squash and jalapeno jack cheese quesdillas…sound like a winner to me!

  14. Love that picture of your daughter! I don’t think I have ever seen a squash that big!

  15. Andrea says:

    We love squash! I add it to soup, baked good and oatmeal. But I will also freeze the puréed squash in ice cube trays (and then transfer the cubes to a ziplock bag). I use the frozen squash cubes in smoothies, just throw a few cubes in with banana, peaches, mango or whatever you like and blend it up. You can’t taste it and it’s a great way get extra veggies into your diet.

  16. amybee says:

    This is originally from Mrs. G. ( although I couldn’t find it on her site. It is a delicious butternut squash casserole.

  17. Liz says:

    Just found your sight–looks amazing. Was wondering if you had a recipe to share with your post about roasting on bed of greens with chicken. Sounds delish and fairly easy but I am not an adventurous cook to try it on my own.
    Any directions would be greatly appreciated!

    • Jessica says:

      I just cubed the squash, tossed it with olive oil, salt and pepper, and roasted it until tender. Then I served it room temperature on a salad. It was really good. Gonna have to make that again.

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