One of my favorite things to do is to take a leftover component of a recipe (some sauce, a pesto, a salsa, a dip) and pair it up with another dish later in the week. It checks off a lot of boxes. It repurposes leftovers. And it results in a new dish. And it makes me feel like I’m on top of things, which as any person can tell you (not to mention a working parent person) is worth its weigh in produce.
Pre-Cut Squash – a solid option
This was the simple mash up of leftover salad dressing (eg, the creamy sauce) with a freshly roasted butternut squash. Some days I am peeling and cubing my own squash, which I like the best because the color is usually brighter and the vegetable is freshest. But believe you me I do not snootily pass by packages of precut winter squash when I am in a hurry or feeding a large crowd. I haven’t ever bought pre-chopped onions (not judging just saying), but precut squash is a shortcut I can easily get behind.
This is a terrific autumnal or holiday side dish. The sauce can be made a couple of days ahead of time (assuming you mare making it intentionally, and don’t just have leftover creamy dressing or sauce lying around!). Serve this with Herbed Boneless Leg of Lamb with Mustard Crust and Fennel and Endive Salad for a celebratory cold-weather meal. A butternut squash dish is never the wrong idea for a fall menu or a holiday spread.
Roasted Butternut Squash with Creamy Sauce: A simple creamy dressing elevates a roasted butternut squash side dish with hardly any extra work. Terrific for autumn dinners and holiday menus!Tweet This
I like to let the squash cool slightly before drizzling with the dressing so the dressing doesn’t just immediately melt right in to the squash. In fact, you should also consider letting the squash cool to just warm or even room temperature before dressing it. It makes for an interesting make-ahead side dish that way.
And Because Butternut Squash is The Bomb, More Butternut Squash Recipes:
- Indian Butternut Squash-Carrot Soup
- Moroccan Lamb and Butternut Squash Stew
- Butternut Squash and White Bean Ragout
- Roasted Butternut Squash
- Roasted Butternut Squash and Fennel Soup
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Roasted Butternut Squash with Creamy Sauce
- 1 large butternut squash peeled, seeded and cubed
- 1 tablespoon unsalted butter melted
- 1 tablespoon brown sugar
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons sour cream
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 shallot minced (about 2 tablespoons)
- Chopped fresh parley or chervil to serve
- Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
- Meanwhile, make the dressing. In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
- When the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.
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