Home & Garden Home 15 Ways to Eat Butternut Squash By Robin Shreeves Writer Cairn University Rowan University Wine School of Philadelphia Robin Shreeves is a freelance writer who focuses on sustainability, wine, travel, food, parenting, and spirituality. our editorial process Robin Shreeves Updated September 16, 2019 If you love pizza, you'll love this sweet and savory dish. (All photos: Jaymi Heimbuch). Share Twitter Pinterest Email Home Sustainable Eating Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism Butternut squash is one hardworking vegetable. It's the star of so many fall recipes, and because it keeps for such a long time, it's a favorite winter ingredient, too. If stored in a cool place (55-60 degrees Fahrenheit), whole butternut squash will keep for up to three months. Breakfast Butternut Squash Muffins: You don't even have to cut the skin off the squash to make these muffins. Everything but the seeds go into a food processor and then get added to the muffin mix. An optional frosting can turn these from a breakfast food into a dessert. Baked Eggs with Butternut Squash and Kale: Jalapeno and cumin add some spice to this nutritious breakfast. Hot Butternut Oatmeal: Add butternut squash puree to oatmeal to make the rib-sticking breakfast dish even healthier. Lunch Autumn vegetables and smokey freekeh make a salad-like dish perfect for lunch or as a side dish at dinner. (Photo: Staci Valentine/'The Seasonal Jewish Kitchen') Southwestern Spiced Butternut Squash and Apple Soup: Make good use of the jars on your spice shelf for this pureed soup. A little cornbread on the side would be a good finishing touch. Freekeh with Kale, Butternut Squash and Smoked Sea Salt: This salad-like dish that contains grains to help fill you up is perfect for lunch or as a side dish at dinner. The recipe is from Amelia Saltsman's "The Seasonal Jewish Kitchen: A Fresh Take on Tradition" which is inspired by the farm-to-table movement and offers a fresh take on traditional and modern Jewish cooking. Squash Manchego and Balsamic-Onion Grilled Cheese: You'd think the name of this sandwich says it all, but it also includes almonds and a little chili powder. Butternut Squash Salad: In this Mark Bittman recipe, shredded raw butternut squash, raisins and ginger create a healthy, winter vegetable salad. Dinner Caramelized Butternut Squash with Hazelnut-Sage Pesto can be a side dish or a meatless main dish. (Photo: Jaymi Heimbuch) Butternut Squash Galette with Roasted Garlic and Thyme (pictured above): A galette is a free-form pie that's baked on a sheet instead of in a pie plate. It can be sweet or savory, and this savory version is filled with butternut squash and cheese, giving it a pizza-like quality. Caramelized Butternut Squash with Hazelnut-Sage Pesto: Caramelizing brings out the sweetness in the squash and the nutty pesto pairs nicely with it. This can be a side dish or meatless main dish. Braised Butternut Squash with Bok Choy and Black Bean Sauce: Served over rice, this Asian-inspired butternut squash dish is a complete meatless meal. Butternut Bisque: Roasted butternut squash makes for a flavorful soup to warm you up on a chilly night. Yellow Squash Salad with Grana Padano: Pears and radicchio join butternut squash in this Italian-inspired salad drizzled with aged-balsamic vinegar. Desserts and snacks This very adult float adds some bourbon to butternut squash ice cream. (Photo: Jerry James Stone) Bourbon and Butternut Squash Ice Cream Floats: Butternut squash ice cream is used in this very grown-up float that adds a shot of bourbon. Roasted Squash Seeds: Don't throw out those seeds. Roast them with a little oil, salt and any combination of spices you want, or turn them into pesto. Cookies: The original recipes for these spice cookies made with whole wheat flour calls for pumpkin, but equal parts butternut squash puree can be substituted for pumpkin puree.