What to do with all this squash? Part V

A Winter Squash Series: Butternut Squash (3 Ways)

by Francine

Squash is plentiful, long lasting, festive and somewhat of a puzzle. It can be difficult to get through it’s sometimes-thick skin and figure out what to do with it. I decided to figure out this puzzle by picking up four wee squashes at the farmers’ market a few weeks ago. I’ve been researching each one and looking for recipes that are more than cut in half, scrape seeds, bake and top with butter. Stay tuned to find out what I did with each squash, as well as some fun facts.

I’ve had lots of fun with Butternut squash since I bought the little one, pictured above, back in late September. I turned the little one into a surprisingly savory dish with walnuts and vanilla using a recipe I found on Simply Recipes.

Feeling inspired, I got a huge Butternut squash from a local squash grower and turned it into a wonderful soup that used peanut butter (!). This soup was featured on a River Cottage Everyday episode, and it was so good that (brother) Luke decided to teach the recipe at his cooking class.

The third recipe (for yet another huge Butternut) used tahini and lemon juice; it turned out to be to be surprisingly rich and filling. Also we discovered that this dish (from Smitten Kitchen) tastes best right after it’s made…the coldness of the fridge takes away some of the lovely flavors.

All three recipes are uniquely tasty. I happily recommend each one.

Butternut Squash with Walnuts and Vanilla from Simply Recipes

Nutty Butternut Squash Soup from River Cottage Everyday

Warm Butternut Squash and Chickpea Salad from Smitten Kitchen

Happy making and eating!