Slice Of Life
By Eileen Goltz
For all the readers who have written and begged me to get them some butternut squash recipes, stop the e‑mail campaign already–here they are!
For the squash lovers, fall is the time to go crazy with butternut. The butternut squash is a card-carrying member of the gourd family–specifically, it’s a winter squash as opposed to summer squash. (Winter squash are harder and have skins that should be peeled and seeds that should be removed before eaten, as opposed to the summer squash, which can be eaten skin, seeds, and all.) They are not only yummy, but also good for you as a great source of fiber, riboflavin, iron, magnesium, manganese, potassium, and vitamins A and C.
Look for butternut squash that are heavier than you think they should be when you pick them up, yellowish/tannish in color, about 9—12 inches long, 4—5 inches wide, and weighing between 3 and 4 pounds. The inside should be a somewhat bright orange. As always, avoid any butternut with bumps, bruises, mushy spots, or shriveled ends.
Butternut squash can be stored for quite a while in a cool and dark area. Cut pieces can be stored in a resealable plastic bag for up to a week. To prepare your squash, you can peel it (use a carrot peeler) and cook it, or you can cook it with the peel on. I would suggest cutting it in half, removing the seeds, and then sauté, bake, microwave, boil, steam, or roast–any way you like!
As for seasoning, butternut squash pairs well with both sweet and savory flavors, and my favorites are brown sugar, butter, and cinnamon or thyme, salt, and pepper. I know other people like cumin, ginger, nutmeg, sage, or tarragon.
Butternut is versatile and can be sweet or savory; the following recipes are so amazing that you’ll be surprised how many ways this squash is going to make it onto your menu this fall. v
Sizzle-Roasted Butternut
Serves 4 as a side dish
3 tsp. cumin
1½ tsp. kosher salt
1 Tbsp. minced garlic
half an orange, zested and juiced
1—2 Tbsp. apricot jam (optional)
1 tsp. ground black pepper
1 butternut squash, cut in half, seeds removed, and cut into wedges
3 Tbsp. olive oil
In a food processor, combine the cumin, salt, garlic, orange juice, zest, jam (if using), and pepper. Process to combine. Using a fork, poke holes into the pieces of squash. Spread the mixture over the top and sides. Let the squash sit at room temperature on a cookie sheet with sides for 15 minutes. Preheat the oven to 400°F. Drizzle the oil over the top of the topping on the squash. When the oven reaches 400°, put the squash in the oven. Cook for about 15 minutes, or until the squash is soft but not mushy. Serve immediately.
Modified from
Butternut Corn Chowder
Dairy, Meat, or Pareve
Serves 8—10
You can use vegetable broth with cream or non-dairy substitute or chicken broth with a pareve cream substitute
2—3 leeks, washed and chopped (2—3 cups)
2 carrots, diced
¼ cup olive oil
10 cups vegetable or chicken broth, if meat
2 potatoes, diced small
1½ tsp. salt
pepper to taste
¼ tsp. ground cloves
dash of hot sauce
1 lb. cooked butternut squash (or pumpkin)
½ cup whipping cream or non-dairy substitute
2 cups fresh or frozen corn
In a large soup pot, sauté the leeks and carrots in the olive oil. Cook for about 10 minutes. Add the broth and bring the mixture to a boil. Add the potatoes, salt, pepper, cloves, and hot sauce; cook at a simmer for 30 minutes. In the bowl of a food processor, purée the squash for about 15 seconds. Add 1 cup of the hot broth. Process. Pour the squash mixture into the soup and mix to combine. Whisk in the cream. When combined, add the corn to the chowder and mix to combine. Cook 4—5 more minutes until the corn is hot. Serve immediately.
Submitted by Kathryn Smith, Chicago, IL
Butternut Pie
Dairy or Pareve
1 butternut squash, about 2 lb., cooked, peeled, and puréed
1 cup whipping cream or non-dairy substitute
¾ cup brown sugar, firmly packed
3 Tbsp. maple syrup
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground allspice
2 eggs, beaten
1 premade pie crust, uncooked, frozen
Preheat oven to 350°F. In the bowl of an electric mixer, combine the cooked and mashed squash, whipping cream, brown sugar, maple syrup, cinnamon, salt, ginger, allspice, and eggs. Mix thoroughly and pour into the pie crust.
Bake for 40—50 minutes, or until set in center. It may look undercooked but it will set further as it cools. Cool for at least 45 minutes before covering and refrigerating for at least 2 hours. Serve cold with whipped topping of choice.
Modified from
Apple Butternut Bake
Dairy or Pareve
Serves 6 as a side
1 small butternut squash (about 2 lb.)
2 Granny Smith apples, cored, peeled, sliced
½ cup brown sugar
â…“ cup margarine or butter, cold
1 Tbsp. flour
1 tsp. salt
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ cup ground pecans
Preheat oven to 350°F. Grease a 9”×9” baking dish and set it aside. Peel and seed the butternut squash and then cut squash into thin, small slices. Arrange the squash and apple slices in an alternating pattern in the prepared pan. In a bowl, combine the brown sugar, margarine, flour, salt, cinnamon, nutmeg, and pecans. Mix until combined; it will be crumbly. Sprinkle the mixture over the top of the apples and squash. Cover and bake for 35 minutes. Remove the foil and bake for an additional 10—15 minutes. Remove and cool for about 10 minutes before serving. This can be served cold.
Butternut And
Mock-Crab Bisque
Serves 6
2 lb. peeled and seeded butternut squash, cut into pieces
5 cups chicken stock
½ cup brown sugar
cinnamon to taste
nutmeg to taste
½ cup whipping cream or non-dairy substitute
salt and pepper to taste
½ lb. cooked imitation crab, shredded
salted sunflower seeds for garnish, optional
In a soup pot, combine the squash, stock, and ¼ cup brown sugar. Cook at a simmer until the squash is cooked and the pieces are soft. Use an immersion blender or a regular blender and process the soup until smooth. Add the remaining brown sugar and the cinnamon and nutmeg. Process until combined. If you are using the cream, add it at this point and process to combine. Season with salt and pepper. To serve, spoon into six bowls and garnish with the sunflower seeds.
Butternut And Bow Ties
Serves 4—6. Can be doubled or tripled.
1 heaping teaspoon minced garlic
3 Tbsp. unsalted butter, divided
1 butternut squash, peeled and cut into small pieces
12 large fresh sage leaves or 2—3 tsp. dried (you can use thyme as a substitute if you don’t like sage)
1 tsp. salt
½ tsp. black pepper
1 lb. bowtie pasta, cooked according to the directions on the box; don’t rinse, just drain and return to the pan
grated Parmesan cheese, to taste
In a skillet, sauté the garlic in 2 tablespoons butter until just golden but not dark brown, no more than 2 minutes. Add the squash and sage, and cook, stirring occasionally, until squash is really soft but isn’t mushy. Season with salt and pepper. Add the cooked squash and remaining butter to the cooked pasta and mix to combine. Serve with Parmesan.
Modified from
© Eileen Goltz
Eileen Goltz is a freelance kosher foods writer. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes columns for the CJN in Chicago,, and the OU Shabbat Shalom website, She also wrote the Perfectly Pareve Cookbook (Feldheim).


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