BUTTERNUT SQUASHWe prepare this for stuffing ravioli, for making soup, for mashing with potatoes, and for mixing with chanterelle mushrooms, since they are in season together and are complimentary flavors.


  • 1 butternut squash, peeled, seeded and cut into 1 inch cubes
  • EVOO, to coat
  • To taste, Salt, Pepper, and Coriander


Clean and peel, seed squash. Cut into 1 inch pieces. Spread pieces onto baking sheet. Drizzle with EVOO until lightly coated. Season as desired. Place into 400 °F oven for 10-15 minutes or until soft and sugars in squash are starting to caramelize.

Note: If more caramel and sweeter finish is desired, add some sugar when seasoning before roasting.

If making ahead of time, cool and keep refrigerated until needed.

If blending with other ingredients to stuff into ravioli, smash while hot and cool before blending.

If using as a side dish alone or blended with chanterelle mushrooms, immediately blend with cooked mushrooms and serve as we did with pumpkin risotto.


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