Butternut Squash

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping.

By coarsely mashing, seasoning, and storing the squash to use later in the week, you've got an ingredient that'll yield more types of dishes than would be easily available to you if you were to have cubed and roasted leftover squash. It's a spread, a sandwich filling, sweet component of a frittata, the starting point of an easy appetizer. 

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.

Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

In this one-pot meal, pasta simmers in a luxurious sauce of Italian sausage, butternut squash, sage, and cream until glossy.

Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it’s great for healthy skin and eyes. An ingredient that’s beautiful and makes you beautiful? Yes, please!

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Precooking the squash seasons and softens it, but don’t let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Like the best possible Morning Glory muffins, this classic gets an update with grated butternut squash in place of carrot—plus coconut, ginger, and a crystalline brown sugar crust.

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.