Butternut Squash 2 Ways

When I cook, I like to make more than I’ll eat at one meal. It’s nice to not have to cook a full meal every day. Sometimes I’ll eat the leftovers as-is or re-purpose them into something different. Butternut squash is so versatile in this way. Soup, puree, pancakes, sauce-lots of possibilities. Here’s how you can use the same cooked butternut squash and turn it into sauce and pancakes.

The sauce was inspired by my niece and husband who both need to avoid tomatoes and acid. The sauce is also great for people who need to avoid night shades. Butternut squash is a nice replacement for tomatoes – it has good body and sweetness and goes well with Italian herbs.

I have another recipe for butternut squash pancakes but that one uses raw shredded squash. In this recipe, since the squash is already cooked, cooking the pancakes is much easier.

Cook the butternut squash:

If using a whole squash:

Heat the oven to 400º

Using a sturdy knife or meat cleaver, cut a thin slice off the top and bottom of the squash. Stand it up on the wider end and cut in half top to bottom.

You can remove the seeds now or remove them after roasting (easier).

Place the squash halves directly on the oven rack, cut-side up and roast for about 50 minutes or until soft.


Many markets carry pre-cut butternut squash which will save you a little work. To cook cubed squash:

Heat the oven to 400º

Lightly grease a roasting pan or baking sheet with high-heat oil. Add the squash in a single layer and roast for 25-30  minutes or until softened.

Italian Pasta Sauce (tomato-free)

2 cups cooked butternut squash
1/4 cup light coconut milk
6 large leaves of fresh basil
1 Tbsp dried oregano
1/4 tsp salt
a dash of pepper

Place all the ingredients in the food processor or heavy duty blender and run on high until smooth (at least a minute). Add a tablespoon or two of water to thin it to sauce consistency. Taste. Add more salt, 2 pinches at a time, if it is too sweet or if you are not tasting the herbs. Adding more salt will bring out the flavor of the herbs and balance the sweetness.

Butternut Squash Pancakes

Makes about  12

1 cup butternut squash
1 egg white or egg replacer = to 1/2 egg
1/8 tsp salt
1/8 tsp granulated onion (optional)

Mash the squash with a fork. Add the remaining ingredients and beat well.

Heat a steel skillet over a medium high flame for a minute. Add 1 tsp high heat oil and 1 tsp butter or vegan butter. Swirl the pan to coat. Use a spoon to drop about 1 tablespoon per pancake. Flatten each one a little. Cook about 1 minute or until golden brown then flip. Cook for another minute.