Savory Squash

Squash Recipes You Can't Help But Enjoy



1 butternut squash, sliced crosswise into 6 rounds

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

2 c. fresh cranberries

1/2 c. pure maple syrup 

2 tbsp. fresh orange juice

2 tsp. chopped fresh rosemary

1 (4-ounce) log goat cheese, at room temperature

1/4 c. heavy cream

1/3 c. roasted and salted pepitas


1.     Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.

2.    Combine cranberries, maple syrup, orange juice, and rosemary in medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.

3.    Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

4.    Serve squash topped with cheese mixture, cranberries, and pepitas.

Servings 6



1 large butternut squash

3 clove garlic

2 tbsp. olive oil

1 lb. rigatoni

1/2 c. heavy cream

3 c. shredded fontina

2 tbsp. chopped fresh sage

1 tbsp. salt

1 tsp. Freshly ground pepper

1 c. panko breadcrumbs


1.     Preheat oven to 425 degrees. In a large bowl, toss squash, garlic, and olive oil to coat. Place on a large, rimmed baking sheet and roast until tender, about 1 hour. Transfer pan to a wire rack and let cool slightly, about 10 minutes. Reduce oven to 350 degrees F.

2.    Meanwhile, bring a large pot of salted water to a boil and cook rigatoni according to package directions. Drain and set aside.

3.    Using a blender or food processor, purée reserved squash with heavy cream until smooth.

4.    In a large bowl, toss squash puree with reserved rigatoni, 2 cups fontina, sage, salt, and pepper. Brush bottom and sides of a 9- by 13-inch baking dish with olive oil. Transfer rigatoni-squash mixture to dish.

5.    In a small bowl, combine remaining fontina and panko. Sprinkle over pasta and bake until golden brown, 20 to 25 minutes.

Servings 6




1 1/4 c. all-purpose flour

3/4 c. tepid water

1 tsp. active dry yeast


extra-virgin olive oil

2 1/2 c. all-purpose flour

3/4 c. tepid water

2 1/4 tsp. active dry yeast

1 tbsp. Kosher salt

1 tsp. Kosher salt


1 butternut squash or pumpkin—peeled

2 tbsp. extra-virgin olive oil

Kosher salt



Thyme leaves

Maldon salt


1.     Make the Starter: In a large bowl, mix the flour with the water and yeast. Cover the bowl and let stand at room temperature overnight.

2.    Make the Dough: Grease a large bowl with olive oil. In the bowl of a standing mixer fitted with the dough hook, combine the starter with the flour, water and yeast and mix at medium speed for 8 minutes. Let rest for 20 minutes, then add the salt and mix at medium speed until smooth and tacky, about 8 minutes. Scrape the dough into the greased bowl and shape it into a ball. Cover and let stand in a warm place until doubled in bulk, about 1 hour.

3.    Transfer the dough to a lightly floured work surface and cut it in half. Shape the dough into 2 balls and transfer to a parchment-lined baking sheet. Brush the balls with olive oil, cover with plastic wrap and let stand until doubled in bulk, about 1 hour.

4.    Meanwhile, Prepare the Topping: Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the 2 tablespoons of olive oil and season with salt and pepper. Spread the slices in a single layer on 2 large rimmed baking sheets and roast for about 15 minutes, until tender; let cool completely. Increase the oven temperature to 450 degrees F.

5.    Gently curl the cooled squash slices and press them into the dough. Brush the focaccia with olive oil and bake for 25 to 30 minutes, until risen and browned on top. Transfer to a rack and let cool for 5 minutes. Drizzle honey on top and sprinkle with thyme leaves and Maldon salt. Serve warm.



1 (2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices

5 Tbsp (70g) salted butter

3 cloves garlic , minced

Salt and freshly ground black pepper

1/2 cup (35g) plain panko bread crumbs

1/2 cup (42g) finely grated parmesan

1/2 tsp dried thyme

1/4 tsp dried sage

1/4 cup chopped fresh parsley


1. Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.

2. In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.

3. In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat. 

4. Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper. 

5.  Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.

6.  Sprinkle with fresh parsley and serve warm.

Find these and more delicious squash recipes at countryliving.com!

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