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Wondering what goes with butternut squash? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.
Knowing what goes well with butternut squash gives you a starting point for putting meals together using the ingredients you already have on hand.
Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors already pair well together.
What is Butternut Squash?
Butternut squash, known in Australia and New Zealand as butternut pumpkin, is a variety of winter squash that grows on a vine. It's cylindrical with a bulb-shaped end that houses the seeds and tan skin. A deep orange flesh signifies that it's ripe and as the name suggests has a nutty, sweet taste.
This vegetable originated in Massachusetts., and has made its way to South Africa, Australia, and Europe, but is primarily found in the U.S.
Helpful Tips
When to Buy
Butternut squash is in season from September through March. Look at the seasonal produce guide to see what else is in season.
How to Store
Whole
Store raw, whole (unpeeled) squash in a cool, dark place or on the countertop. It can last for about two to three months when stored this way.
Cut
Store peeled and cubed, uncooked butternut squash in an airtight container in the fridge for four to five days.
To freeze, spread the peeled and chopped butternut squash into a single layer on a rimmed baking sheet with some space in between the squash. Once frozen, transfer to a freezer-safe bag or container.
Cooked
Store cooked butternut squash in the fridge in an airtight container. To freeze, let it cool first, then add it to a silicone ice cube tray or muffin tin until frozen before transferring it to a freezer-safe bag or container.
What Goes Well With Butternut Squash?
Vegetables
Carrots, celery, celery root, chile peppers, garlic, ginger, leeks, lemongrass, mushrooms, onions, flat-leaf parsley, parsnips, potatoes, shallots, spinach, sunchokes (also called Jerusalem artichoke), and watercress.
Fruit
Apples: esp. green, lemons, limes, oranges, and pears.
Spices
Allspice, bay leaf, black and white pepper, cayenne, cinnamon, cloves, coriander, cumin, fenugreek, nutmeg, red pepper flakes, and salt: kosher and sea salt.
Herbs
Basil, chives, cilantro, marjoram, mint, flat-leaf parsley, rosemary, sage, tarragon, and thyme.
Nuts & Seeds
Chestnuts, pumpkin seeds, and walnuts.
Non-dairy/dairy
Brown butter and unsalted butter, cheese: goat, parmesan, pecorino, ricotta, cream: coconut cream or cashew cream for dairy-free, sour cream, and yogurt.
Proteins
Anchovies, bacon, duck, pancetta, pork, and shrimp.
Pantry Items
Bourbon, bread crumbs, chickpeas, chili sauce, coconut milk, couscous, yellow curry paste, Thai fish sauce, honey, maple syrup, olive oil, chicken and vegetable stock, brown and white sugar, vanilla, vinegar: balsamic, champagne, and sherry, dry white wine.
Popular Butternut Squash Pairings
- anchovies + bread crumbs + onions + pasta
- bacon + sage + maple syrup
- bay leaf + nutmeg
- cilantro + coconut + ginger
- cream + nutmeg + sage
- ricotta cheese + rosemary
- risotto + sage
What To Make With Butternut Squash
Butternut squash is an incredibly versatile vegetable that can be sautéed roasted, braised, mashed (use in place of the sweet potato), steamed, or battered with tempura.
Add it to soups such as red curry soup, enjoy it thinly sliced in a fall harvest salad or in beet and butternut salad, on pizza with caramelized onions, added to any kind of savory galette, in risotto, or vegan butternut squash mac and cheese.
Make dairy-free lasagna with butternut squash noodles or Hasselback butternut squash. Add leftover cooked squash to a healthy breakfast hash or a dragon bowl.
Use puréed squash to make soups or pies or as a substitute for mashed bananas in bread or muffins.
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