1. Roasted Butternut Squash Salad
On a baking sheet, toss cut-up squash with olive oil, salt, and pepper and roast at 400° F until tender. Toss with greens (such as spinach, arugula, or escarole), chopped roasted almonds, and your favorite vinaigrette.
2. Butternut Squash Puree
Steam cut-up squash until tender. Puree with sour cream and butter until smooth. Sprinkle with salt, pepper, and chopped chives.
3. Sweet and Spicy Butternut Squash
On a baking sheet, toss cut-up squash with melted butter, brown sugar, rosemary sprigs, salt, black pepper, and cayenne pepper. Bake at 375° F until tender. Sprinkle with chopped toasted pecans.
4. Sautéed Butternut Squash With Feta
Sauté cut-up squash and chopped garlic in olive oil until golden. Add ½ inch of water, cover, and cook until the squash is tender. Sprinkle with sliced scallions and crumbled Feta.