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Recipe Roundup: Winter Squash

Anya Hoffman

Anya Hoffman

September 26, 2012


Paolo Parmeggiani's pumpkin soufflé with Parma chips

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

Rack of Lamb with Butternut Squash Purée and Glazed Parsnips

This recipe features our favorite way to prepare winter squash: cut in half, remove seeds, and roast until soft. After a turn in the blender with a hearty pour of heavy cream, the sweet, puréed squash makes a simple accompaniment to roasted rack of lamb drizzled with a Pinot Noir reduction.

Candied Tangerine Couscous with Prunes and Butternut Squash

Add chunks of braised chicken or lamb to turn this spiced Israeli couscous into a meal.

Chocolate-Pumpkin Cake with Cinnamon Ganache

Pumpkin purée keeps this rich chocolate-lovers' cake deliciously moist. (And if said purée comes from a can, no one will be the wiser.)