Butternut Squash is the G.O.A.T of Fall Produce

I know, none of us are ready for summer to go. But with the movement from August to September comes an incredible bounty of gorgeous produce that makes up for the drop in temp.

For me, Butternut Squash is the king of all of it. It’s beautiful, healthy, and hearty enough to adapt to every cooking application I can think of. The natural sweetness is delicious when paired with other sweet items such as apples, onions, even brown sugar.

But to me, Butternut Squash is at its best when highlighted with savory elements such as curry, chiles, garlic, and fish sauce. I love Middle Eastern flavors stuffed inside the cavity of Butternut Squash, such as lamb, cinnamon, saffron, and basmati rice. It’s also incredibly tasty when paired with strong cheeses like gorgonzola and Pecorino.

A perfect side to any main dish is deeply caramelized squash, especially when roasted with purple onion and garlic. I love steaming Butternut squash and pureeing it with salted butter and chicken stock or dashi because it creates a glossy, vibrant sauce or puree, depending on the amount of liquid used.

And if you are lucky enough to own a spiralizer, Butternut Squash noodles are surprisingly satisfying and filling, especially when simmered in spicy, roasted garlic tomato cream sauce. Lastly, please remember that it’s not just about the flesh! Butternut squash skin is absolutely delicious when deeply roasted; no need to worry about peeling!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.