Butternut Squash, Three Meals
Roast the squash. Peel the tough skin, discard the seeds, and cut the flesh into small cubes. Toss with olive oil, a handful of sliced onion, fresh thyme (if you have any), salt, and pepper. Roast on a cookie sheet at 425 degrees until the squash is very tender and the onion is translucent and fragrant, about 40 minutes.
- If you have Pasta
Dinner #1: Rigatoni with Squash and Ricotta
Cook the pasta (we like rigatoni) al dente.
Meanwhile, heat the roasted squash in a pan with more oil. Toss with the cooked pasta.
Add spoonfuls of ricotta or goat cheese.
Add olive oil, salt, pepper, and chopped basil.
- If you have Pizza Dough
Dinner #2: Pizza with Squash and Herbs
If it's not already at 425 degrees, preheat your oven. Roll out the pizza dough and transfer it to a warm baking sheet. Scatter your roasted squash over the dough.
Sprinkle with grated mozzarella or Parmesan.
Season with salt and pepper.
Also try: Adding a little rosemary or minced red onion.
Bake until the cheese has melted and the crust is crisp, 25 to 30 minutes.
- If you have Chicken Broth
Dinner #3: Butternut Squash Soup
In small batches, blend your roasted squash with red-pepper flakes and a couple of cans of chicken broth.
Add salt and pepper, top with Parmesan, and drizzle with olive oil.
Also try: Serving with a dollop of sour cream, chives, or chopped walnuts.
