We also moved really close, almost stalker-y close, to a good friend of mine, someone I reconnected with recently as my daughter and her youngest son are pretty close in age. It’s been lovely to not have to full-on commute to our play dates, and one recent Saturday evening, she had us all over for dinner so that we could finally introduce the spouses and let the kids run free together for awhile. It was so nice.

So as thanks, I stole her recipe.

I’m cool like that. No no. I didn’t really steal her recipe.

Okay, maybe a little.

She made this wonderful tortellini with butternut squash –  an easy, vegetarian favorite of theirs that’s a regular in their dinner rotation – and it was so simple and scrumptious that I asked her if I could make a version of her recipe for the blog. It was cool with her, she said – besides, hers is a version of a recipe she found in Real Simple anyway.

Tortellini with Butternut Squash, Mushrooms, Gruyere and Optional Sausage comes together quickly and easily. The last time I made this, I had some cubed butternut squash in the freezer, so I didn’t even have to spend time peeling and cutting the butternut squash. That was handy. You can also often find cubed butternut squash in the frozen section or the refrigerated section of most grocery stores.

I like the idea of adding the butternut squash, mushrooms, and sage to a big zipper bag on Sunday and tossing it in the fridge to have it all ready for easy Monday or Tuesday night dinner prep.

I really like how this is one of those meal-in-one dishes, too. Serve up a bowl of this fall-inspired tortellini and that’s all you really need. Okay, okay, and maybe a glass of wine, too. And some good friends – especially those really awesome ones who let you steal their recipes – as company.

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Tortellini with Butternut Squash, Mushrooms, Gruyere, and Optional Sausage

This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Kare

Ingredients

• 4 cups diced butternut squash 1/2-inch dice (about a 1 1/2 pound squash)
• 8 ounces white button mushrooms sliced
• 1/4 cup fresh sage leaves chopped
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• Couple turns or a pinch of freshly ground black pepper
• 1 pound fresh cheese-filled tortellini
• 2 1/2 cups shredded Gruyere cheese divided

If adding sausage to half:

• 1/2 pound sweet Italian sausage browned and drained

If adding sausage to all:

• 1/2 pound sweet Italian sausage browned and drained

Instructions

• Heat oven to 425 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
• Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
• While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
• Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
• Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
• Pass the remaining cheese at the table for sprinkling over individual servings.

Notes

For convenience, many stores carry already peeled and diced butternut squash in their refrigerated produce sections or with the frozen vegetables. Either will work, or if you start with a whole butternut squash, here are some tips on how to peel and cut it.

Adapted from Real Simple

The post Tortellini with Butternut Squash, Mushrooms & Gruyere (and Optional Sausage) appeared first on Kitchen Treaty.

If she read my question, I’m thinking she probably rolled her eyes. I didn’t get an answer, I do know that. But at some point shortly thereafter, I realized you could use a carrot peeler (very carefully) to do the job. Between that and a large, very sharp, heavy-duty chef’s knife, peeling and cutting up a butternut squash is actually a fairly easy task. Here’s how to do it!

Select Your Squash

Choose a firm squash that is heavy for its size, with few blemishes, a firmly intact stem, and no soft spots.

Peel the Squash

Grab a large cutting board, a vegetable peeler, and a heavy-duty, sharp chef’s knife.

Set the butternut squash firmly on the cutting board and, using the carrot/vegetable peeler, peel off bits from top to bottom. I start with the upper part of the squash and the bottom flat on the board, then tilt the squash to carefully peel the bits of peel off of the curved bottom bulbous part.

Leave some of the skin on the top and the bottom – that, along with the stem, will help you keep your grip as you get more and more peel off of that slippery, hefty sucker.

I have kind of a crappy old vegetable peeler, and even that works fine.

Carefully peel, peel, peel, until all the peel is gone.

Excellent! See, Martha? That’s all you had to tell me!

Cut the Squash

Now lay the squash on its side and grip it firmly (but far away from the knife). Lop off the top and the bottom.

And then place the bottom cut end on the cutting board so it’s got nice solid footing, and cut it in half. You will probably need to press on the back of the knife with the heel of your hand. Slowly, slowly rock and press the knife like a teeter totter to make your way through it until … voila! Two halves.

If you have an especially large and unwieldy squash, you can cut it in half the other direction too, separating the neck and the body, so that you have four pieces to work with (a clever badger shows you more about that in this awesome tutorial).

Scoop out the seeds and innards with a spoon and discard.

Cut each half into slices.

And then cut each slice into spears.

And then rotate the spears 45 degrees and, a few at a time, cut the spears into cubes. I like about 3/4-inch cubes for roasting.

That’s it! Nice work! You’ve gone from this …

to this:

And you still have ALL your limbs!

Note: I really can’t guarantee that you’ll keep all of your limbs during this process, but I do believe the odds are in your favor.

Now that you’ve tamed the butternut squash, you can make yummy things like this:

• Chipotle Butternut Squash & Pepper Jack Grilled Cheese
• Vegetarian Butternut Squash & Beer Chili with Optional Ground Turkey
• Perfect Vegetarian Minestrone with Optional Sausage
• Veggie Pot Pie Pasta with Optional Chicken
• Roasted Winter Vegetable Chowder
• Apple, Butternut Squash, and Leek Gratin

Or just toss it with a tablespoon or two of olive oil and some salt and pepper, spread it in a single layer on cookie sheets, and roast in a 400-degree oven, stirring occasionally, until tender with golden brown bits here and there – about 45 minutes or so.

Or freeze for later.

Dangerously delicious.

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How to Peel and Cut a Butternut Squash

It's possible to do so without losing any limbs, I promise!

Author Kare

Ingredients

• 1 butternut squash

Instructions

•  
• Set the butternut squash firmly on a cutting board and, using a vegetable peeler, peel off bits from top to bottom. I start with the upper part of the squash and the bottom flat on the board, then tilt the squash to carefully peel the bits of peel off of the curved bottom bulbous part. Leave some of the skin on the top and the bottom - that, along with the stem, will help you keep your grip on the slippery squash.
• Lay the squash on its side and grip it firmly (but far away from the knife). Lop off the top and the bottom. This gives you a flat surface that will help you keep the squash stable as you proceed.
• Place the bottom cut end on the cutting board so it's got nice solid footing, and cut the squash down the middle. You will probably need to press on the back of the knife with the heel of your hand. Slowly, slowly rock and press the knife like a teeter totter to make your way through it until ... voila! Two halves. (If you have an especially large and unwieldy squash, you can cut it in half the other direction too, separating the neck and the body, so that you have four pieces to work with.)
• Scoop out the seeds and innards with a spoon and discard.
• Cut each half into slices. Cut the slices into spears. And then, a few at a time, cut the spears into cubes. I like about 3/4-inch cubes for roasting. That's it, you're done, and you still have all of your fingers!
•  

The post How to Peel and Cut a Butternut Squash (without Losing a Limb!) appeared first on Kitchen Treaty.

I’m a little conflicted. Can you tell?

I really am thrilled we were able to make the leap into our new home, and we ended up in such a great place, too. Totally worth it. It’s just a little overwhelming and I want the entire place to feel like home NOW.

This vegetarian butternut squash and beer chili absolutely, 100% helps. Chili could not be more cozy and homey if it tried.

(more…)

The post Vegetarian Butternut Squash and Beer Chili with Optional Ground Turkey appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Delicata Squash with Feta and Rosemary
• Roasted Delicata Squash Recipe Ingredients
• Adaptations/Variations
• How to Make It

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

“Squash” is such an ugly word. Say it 10 times fast. Other than that being sort of an impossible task, it also helps you realize just how ugly the word is.

Which is kind of too bad, because squash itself – as in butternut, pumpkin, spaghetti, delicata – is pretty awesome. Actually, I suppose squashes are sort of lumpy and bumpy and often goblin-colored, but as a foodstuff? Come hither.

This particular recipe makes use of the lovely delicata squash. Delicata look a little like chubby striped zucchinis, but inside is a, well, delicate-flavored squash that lends itself well to all sorts of pairings.

This recent post – Roasted Ambercup Squash with Brown Butter – by the fabulous Kiersten of the also fabulous vegetarian food blog Oh My Veggies reminded me of this treatment for delicata squash that I’ve been obsessed with for years, so I Roasted Delicata Squash with Rosemary & Feta with you today.

Squash. Squash. Squash.

It may be an ugly word, but it does make a pretty tasty dish.

Speaking of squash, don’t miss Kiersten’s Guide to Winter Squash, a terrific visual guide to common squashes along with simple tips on storage, preparation, and more.

Why You’ll Love Roasted Delicata Squash with Feta and Rosemary

• It’s super easy! Delicata is small and easy to cut, plus you don’t need to peel it. And it tastes delicious!
• It’s full of nutrients! It’s got lots of fiber, vitamin A, vitamin C, and vitamin E, plus more vitamins and minerals. (source)

Roasted Delicata Squash Recipe Ingredients

• Delicata squash – Choose squash that are heavy for their size with no large blemishes.
• Olive oil
• Rosemary – I think that fresh rosemary adds the most flavor, but you can use half the quantity of dried rosemary if that’s what you have.
• Salt & pepper
• Feta cheese – I only call for a couple of tablespoons, but if you want to add more, feel free!

Adaptations/Variations

• Omit the feta for a vegan/dairy-free version.
• Make it garlicky by tossing in 1/2 teaspoon of garlic powder with the salt and pepper.

How to Make It

1. Cut the delicata squash into half-rounds.
2. Toss with olive oil, rosemary, salt, and pepper.
3. Spread in a single layer on a baking sheet and roast until golden brown in spots and tender.
4. Sprinkle feta over the top to serve. So simple!

I hope you love this delicious spin on roasted delicata squash! I just love how the rosemary adds to the fall vibes and the feta lends a salty, creamy counterpoint to the squash.

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Roasted Delicata Squash with Rosemary & Feta

A terrific fall squash, delicata, gets tossed with rosemary and coarse salt, then it’s roasted until it caramelizes and gets all wonderful and makes the word “squash” seem not so ugly after all.

Keyword delicata squash, roasted delicata squash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 193kcal

Author Kare

Ingredients

• 2 delicata squash about 1 pound each
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary chopped
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons crumbled feta cheese

Instructions

• Preheat the oven to 400 degrees.
• With a chef's knife, cut the bottom off of the squash to create a flat, stable surface, then place it upright and slice in half lengthwise. Scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
• Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
• Spread onto a large rimmed baking sheet in a single layer.
• Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.
• Place cooked squash into a serving dish and sprinkle the feta over the top. Finish with more salt and pepper if desired. Serve.

Notes

11/24/2025 recipe update: I no longer call for the squash to be peeled. I used to prefer it that way, but have since grown to love the thin, flavorful skin on delicata squash. Plus, it makes it easier to prep!

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 397mg | Potassium: 803mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3147IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 1mg

The post Roasted Delicata Squash with Rosemary & Feta appeared first on Kitchen Treaty.

Yeah, I’ve decided it’s pretty much the most genius food idea ever. Not only is it genius because it works so well, but taking cooked spaghetti squash, tossing it in some good barbecue sauce, and serving it on a toasted bun is seriously, seriously delicious. Delicious and easy. Delicious and easy and brilliant.

I know I’ve already said it’s all those things, but if I don’t continue heaping praise, my burning jealousy for not coming up with the idea myself will shine through.

Yeah, it’s not my original idea, but I did create my own spin on it, and it’s become one of the most popular dual meals in our home.

See, most of the time, my recipes start out as vegetarian, and I add meat at the end for my resident carnivore. I call these “One Dish, Two Ways” because, well, that’s what they are.

But – stating the obvious here, I know – some dishes can’t really start out as vegetarian. Like steak. Or whole roasted chicken. Or, you know, pulled pork.

So, at times like this, when I whip up unabashed hunks of meat for my guy’s main dish, usually I’ll just be happy with a couple of veggie/carb sides, or a Morningstar riblet (surprisingly good) or a frozen veggie burger (several of which, again, are shockingly delicious).

But this time, this time, I get to have my own equally awesome (I would argue better, actually) main. 

Even though I’m making two separate main dishes, these are both very, very easy to pull together. (Har har. “Pull.” Pulled squash and pulled pork. See what I did there? Sorry.)

Seriously though. Easy. Delicious. Try it.

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Barbecue Pulled Spaghetti Squash Sandwiches (with Bonus Slow Cooker Barbecue Pulled Pork Recipe)

Tangy homemade barbecue sauce mixed with tender spaghetti squash and served atop toasted buns, "pulled" sandwich style.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Kare

Ingredients

• 1 3- pound spaghetti squash cooked (view the how-to)
• 5 whole-wheat hamburger buns or other rolls of your choice, toasted
• Barbecue Sauce
• 2 teaspoons olive oil
• 3 cloves garlic minced
• 2 cups ketchup
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons vegetarian Worcestershire sauce
• 2 tablespoons cider vinegar
• Liberal pinch of red pepper flakes or more to taste

Instructions

• In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
• Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
• Turn heat to low and simmer for about five minutes.
• Scrape the spaghetti squash into a large bowl. Stir in 2/3 cup of the barbecue sauce.
• Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
• Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).

Notes

Bonus Slow Cooker Barbecue Pulled Pork recipe

Adapted from About.com Southern Food

• One 2 1/2 pound pork butt or shoulder roast
• Two medium onions, halved and sliced
• Kosher salt and fresh ground pepper
• 1 cup water

1. Lay half the onions in the bottom of the Crock Pot.
2. Rinse pork roast and pat dry. Sprinkle liberally with salt and pepper and lay in Crock Pot on top of onions.
3. Lay remaining onions over the roast. Pour in water.
4. Cook on low for 10 hours or until roast shreds easily with a fork.
5. Stir in about 1 1/3 cup barbecue sauce (see recipe above), cover, and cook on low for about 20 more minutes.
6. Serve over toasted hamburger buns or rolls.
7. Makes enough for about five sandwiches.

I've written this recipe as we make it in our house, so the barbecue sauce is enough for the spaghetti squash AND the pulled pork sandwiches. So if you just make one or the other, you may have some sauce left over. If you make both versions like we do, be prepared for a lot of servings - like 10! The good news is, both versions freeze beautifully. We freeze individual portions in freezer bags and pull them out for quick, easy lunches and dinners.

Inspired by The Blooming Platter of Vegan Recipes

The post Barbecue Pulled Spaghetti Squash Sandwiches (with Bonus Slow Cooker Barbecue Pulled Pork Recipe) appeared first on Kitchen Treaty.