Basic Roasted Butternut Squash

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

• 
  
  1 lb. butternut squash, peeled and cut into 3/4- to 1-inch pieces
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the butternut squash with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the butternut squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the squash is browned on bottom, 15 minutes. Flip and roast until tender, 5 to 10 minutes.

Return the butternut squash to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the squash seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Butternut Squash Gnocchi

The extremely wet dough of these bright orange gnocchi is easily managed with the help of a pastry bag. It’s cooked by piping drops of the dough into simmering water. The smokiness of the mozzarella is an important addition to this classic Friulian recipe.
Watch the Fine Cooking Culinary School Video Series, where the authors show you, step-by-step, how to make this dish, as well as eight other handmade pastas.

• 
  
  1-1/2 lb. butternut squash
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 egg
  
  


• 
  
  1-1/4 cups all-purpose flour
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup grated Parmigiano Reggiano
  
  


• 
  
  5 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. chopped sage
  
  


• 
  
  1/4 cup shredded smoked mozzarella
  
  

Heat the oven to 425°F.


Cut the squash in half and rub with olive oil. Place on a sheet pan with 1/2 cup of water and roast in the oven until completely tender, about 45 minutes. Remove from the oven and let cool completely.


In a large bowl, mash the squash with a fork and then mix in the egg, flour, nutmeg, salt, and Parmigiano Reggiano to form a loose dough. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.


Bring 6 quarts of salted water to a boil. Spoon the dough into a pastry bag and pipe the gnocchi into the water, using a butter knife to cut the dough into individual 1/2-inch dumplings. Cook about 20 gnocchi at a time until they rise to the surface of the boiling water, 2 to 3 minutes. Using a spider or slotted spoon, transfer the cooked gnocchi into a bowl of ice water. Continue until all the gnocchi are cooked. Remove the gnocchi from the ice water and place on a kitchen towel to dry.


Melt the butter in a 12-inch sauté pan over medium-high heat. Add the sage leaves and the gnocchi to the pan and cook until the gnocchi are warmed through, 2 to 3 minutes. Season to taste with salt and pepper. Pour out into a large serving bowl and sprinkle with shredded mozzarella.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  1/4 cup raisins
  
  


• 
  
  5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
  
  


• 
  
  1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
  
  


• 
  
  2 Tbs. toasted pine nuts
  
  

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Autumn Panzanella Salad

Panzanella is mainly known as a summer salad, with juicy tomatoes and cucumbers, but this warm autumn version may just change your thinking. It’s filled with hearty seeded bread croutons, creamy roasted squash, golden and red beets, crunchy slices of apple, and pumpkin seeds, all dressed with pumpkin oil and apple cider vinaigrette.

For the salad

• 
  
  6 (3/4-inch-thick) slices rustic seeded bread, cubed
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  5 red baby beets, peeled and quartered
  
  


• 
  
  5 golden baby beets, peeled and quartered
  
  


• 
  
  2 pinches fine sea salt
  
  


• 
  
  1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced, and seeds removed
  
  


• 
  
  1/2 tsp. red pepper flakes
  
  


• 
  
  1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
  
  


• 
  
  1 cup beet greens or any other leafy green
  
  


• 
  
  1/4 cup raw pumpkin seeds (pepitas)
  
  


• 
  
  1 Tbs. fresh sage leaves
  
  


• 
  
  1 tsp. fresh thyme leaves
  
  


• 
  
  1 tsp. fresh oregano leaves
  
  

For the vinaigrette

• 
  
  1 tsp. grainy Dijon mustard
  
  


• 
  
  2 tsp. apple cider vinegar
  
  


• 
  
  2 tsp. pumpkin oil
  
  


• 
  
  1/4 cup (60 ml) olive oil
  
  


• 
  
  1 tsp. fine sea salt
  
  

Make the salad

Preheat the oven to 325°F. Toss the cubed bread and 1 Tbs. of the olive oil on a baking sheet. Bake for 20 minutes, until dry.

Increase the oven temperature to 400°F. Toss the beets with 1 Tbs. of the olive oil and a pinch of salt on a deep baking pan. Cover the pan with aluminum foil and bake for 45 minutes or until fork-tender.

Toss the sliced squash with the remaining 1 Tbs. olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack of the oven for 20 minutes or until fork-tender.

In a large bowl, toss together the croutons, roasted beets, roasted squash, sliced apple, beet greens, pumpkin seeds, sage, thyme, and oregano.

Make the vinaigrette

Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the juices, and serve.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Sweet and Spicy Roasted Vegetables

When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they need to be difficult. This dish is simple, fragrant, and delicious.

• 
  
  5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
  
  


• 
  
  2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
  
  


• 
  
  2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
  
  


• 
  
  1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 450°F.

In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 Tbs. of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.

Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 
  
  1 large butternut squash (about 3 lb.)
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 slices thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
  
  


• 
  
  2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
  
  


• 
  
  6 oz. Stilton, cut into 8 wedges
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup thinly sliced leeks
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  5 cups homemade vegetable broth or low-salt chicken broth
  
  


• 
  
  3 Tbs. apple cider
  
  


• 
  
  2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup thick whole-milk yogurt, preferably Greek
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Buttermilk Cake with Spiced Vanilla Icing

The "secret ingredient" in this moist, tender cake is grated butternut squash, which is folded into the batter just before baking. Use the large holes on a box grater to grate the squash.

For the cake:

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. distilled white vinegar
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  3/4 cup buttermilk
  
  


• 
  
  2-1/4 cups peeled and grated butternut squash (about 8 oz.)
  
  

For the icing and garnish:

• 
  
  9 oz. (2-1/4 cups) confectioners’ sugar
  
  


• 
  
  3 Tbs. buttermilk; more as needed
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 cup finely chopped crystallized ginger
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour.


In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.


Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.

Make the icing

In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room

temperature, about 45 minutes, before serving.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.

• 
  
  1 lb. pizza dough, thawed if frozen
  
  


• 
  
  1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Semolina or cornmeal, for dusting the pan
  
  


• 
  
  1/2 small red onion, thinly sliced (3/4 cup)
  
  


• 
  
  1 Tbs. fresh thyme, coarsely chopped
  
  


• 
  
  6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  
  


• 
  
  6 oz. fresh whole-milk ricotta (3/4 cup)
  
  


• 
  
  3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
  
  


• 
  
  1 tsp. apple cider vinegar
  
  


• 
  
  2 cups very thinly sliced Rainbow chard leaves
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.

In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.

Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.

Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper

Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.

In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 
  
  1 Tbs. plus 1/2 tsp. unsalted butter
  
  


• 
  
  4 slices bacon
  
  


• 
  
  1-1/2 cups fresh breadcrumbs
  
  


• 
  
  1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. chopped fresh thyme leaves
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2/3 cup heavy cream
  
  


• 
  
  3/4 cup lower-salt chicken broth
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
  
  


• 
  
  8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Roasted Squash and Polenta Torta with Red Onion Marmalade

This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can also use butternut. This makes a great vegetarian entree, and would be especially welcome at the Thanksgiving table as an alternate main course.

• 
  
  1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1-1/2 inch thick
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more for the baking sheet and pan
  
  


• 
  
  5 cups homemade or store-bought vegetable broth 
  
  


• 
  
  2-1/2 cups coarse cornmeal polenta, such as Bob’s Red Mill
  
  


• 
  
  2-1/4 lb. red onions, quartered, and thinly sliced crosswise
  
  


• 
  
  Sea salt
  
  


• 
  
  1 Tbs. plus 1 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. smoked hot Spanish paprika
  
  


• 
  
  2 Tbs. sweet sherry or Marsala
  
  


• 
  
  8 oz. grated Manchego cheese or sharp white Cheddar (about 3-1/2 cups)
  
  

Assemble the torta

Position a rack in the center of the oven and heat the oven to 375°F.

Roast the squash cut side down on a lightly oiled rimmed baking sheet until tender, 45 to 50 minutes (if using butternut, roast cut side down in a single layer, flipping halfway through). Scoop the flesh from the skins and mash it with a potato masher. You’ll need 2 cups for the torta; save any extra for another use.

Bring the broth and 1 quart water to a boil in a heavy-duty 4-quart saucepan over mediumhigh heat. Slowly pour in the polenta, whisking constantly. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Lower the heat to a gentle simmer and cook, stirring occasionally, until the polenta is tender and no longer gritty, about 40 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/2 tsp. salt. Cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the thyme and paprika, reduce the heat to medium low, cover, and cook, stirring occasionally, until the onions are reduced to about a third of their original volume and look like jam, 40 to 50 minutes. Uncover, increase the heat to medium high, and add the sherry. Cook, stirring often, until the sherry is absorbed, about 2 minutes. Set aside off the heat.

Stir three-quarters of the cheese into the polenta until melted. Stir in the 2 cups mashed squash. Season to taste with salt.

Oil a 10-inch springform pan. While the polenta is still hot and soft, spoon half of it into the pan and spread it evenly. Spread the onion marmalade over the polenta in an even layer right out to the edge. Spoon the remaining polenta over the onions, spread it evenly, and score the top lightly with a fork—it will look like corduroy. Chill the torta on a rimmed baking sheet in the refrigerator until very firm, at least 2 hours and up to overnight. The onion marmalade may leak a bit, but that’s OK.

Bake the torta

Heat the oven to 350°F.

Run a knife along the inside of the springform pan to loosen the torta. Remove the side of the springform pan and use two large spatulas to carefully transfer the torta to an ovenproof serving plate. Bake until hot throughout, about 40 minutes. Sprinkle with the remaining cheese and bake until it melts, 8 to 10 minutes.

To serve, carefully and gently cut the torta into wedges. The torta is soft when hot, but it will hold its shape if you handle it gently.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup thinly sliced leeks
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  5 cups homemade vegetable broth or low-salt chicken broth
  
  


• 
  
  3 Tbs. apple cider
  
  


• 
  
  2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup thick whole-milk yogurt, preferably Greek
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup thinly sliced leeks
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  5 cups homemade vegetable broth or low-salt chicken broth
  
  


• 
  
  3 Tbs. apple cider
  
  


• 
  
  2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup thick whole-milk yogurt, preferably Greek
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.