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Published: January 6, 2012
A staple vegetable of the winter season, butternut squash has garnered its familiarity through its role as a warm, hearty soup. While these delicately sweet soups are more than satisfying, chefs across the country are beginning to explore the versatility of this rich, fleshy pumpkin. From curry to quesadillas, butternut squash is widening its culinary possibilities and tempting hibernating diners.
James’ Beach, Venice Los Angeles, CA
Butternut Squash Soup: Toasted Pistachios and Shaved Parmesan; $7
Il Passatore, Brooklyn, NY
Tortelli Di Zucca Con Olio Tartufate: Butternut squash filled tortelli in a butter sauce & truffle oil; $10
Mon Ami Gabi, Chicago, IL
Sea Scallops with butternut squash purée, brussels sprouts, hazelnuts, brown butter; $18.95
b.good, Boston, MA
Local Fall Salad: mesclun, roasted pears, roasted butternut squash, sharp cheddar, candied walnuts, maple-apple vinaigrette; $7.39
Bangkok 54, Arlington, VA
Butternut Squash Curry Chicken simmered in a creamy red curry sauce topped with cashew and served with jasmine white rice; $12.95
Tallula, Arlington, VA
Brined Pork Loin with butternut squash gratin, swiss chard, horseradish-mustard jus; $25
Garden Grill, Pawtucket, RI
Roasted Butternut Squash Quesadilla: Black Beans, Jack Cheese, Avocado, Salsa; $11
