Remedies for Your Butternut Squash Addiction
By: Melissa Peterman
Published: October 14, 2009

When it comes to seasonal fall and winter squash, there is always one that seems to take center stage on restaurant menus, glossy food magazines and in premade food products. That would be the ever-popular butternut squash. Yes, as much as I love this creamy, sweet and mild squash, I feel that it has been over used in ravioli and in pureed soups. I think it's time to stir things up!  By no means am I suggesting you set aside your beloved butternut, in fact, I think you should fall in love with it all over again and try it in something new. Think of it as butternut therapy for your butternut addiction. To get you started, here are a couple recipes that might make you look differently at your favorite gourd. Before I forget, you can substitute kabocha squash, acorn squash or sugar pumpkin and really try something different.
This recipe for marinated butternut squash is a tangy twist on sauteed butternut squash that is usually tossed with olive oil and fresh herbs.

Butternut and parsnip quesadillas!  And, for the salsa lover who wants to eat seasonally, you can get inspired with this beet salsa that not only tastes sweet, fresh and tangy- it looks like a bowl of ruby jewels just waiting to be sprinkled on a salad or scooped up with chips.

Another dynamic duo- risotto and butternut together! This creamy risotto with sweet butternut squash could be eaten as a side dish or eaten as a main course. This dish is like putting a warm sweater around your stomach.

Don't forget dessert! Here is a twist on the old  apple crisp classic: Butternut Apple Crisp!

Need more delicious inspiration? Here are three more delicious ideas:
Kalyn's Kitchen
101 Cookbooks
Relish
Pink Stripes
Above photo by lumierefl

Comments:
evan ouellette
October 14, 2009

I worked at an organic restaurant last year in Santa Barbara, CA and we offered Butternut Squash mashed potatoes as a side with our entrees. Extremely easy to prepare and delicious.
prepare the potatoes as usual (minus mustard (and possibly chives) if thats how you usually roll), and incorporate the butternut- peel and cut into equal cubes, boil until fork tender, and incorporate. The only trick is to let them cool a bit and make sure to squeeze out as much water as possible before adding them to the potatoes to avoid changing the consistency. Garnish with Cinnamon and or cranberries if desired.
enjoy!!!!
Melissa Peterman

Hello Evan,
Thank you for your comment. The Butternut Squash Mashed Potatoes sounds heavenly and even better with cinnamon! Yum! Thanks for sharing!
Helen

Butternut apple crisp? Yes please!