Creamy soups, savory sides, and even a pizza—butternut squash shines in these delicious fall recipes. By: Text: Cassandra Blohowiak & Cooking Light Staff
Photo: Becky Luigart-Stayner
This dish was inspired by Alain Ducasse's butternut squash au gratin at Benoit in New York City. The mashed butternut is blended with earthy wild mushrooms and bits of bacon to balance the squash's sweetness. We use more readily available beef stock for our version instead of the veal jus used by Ducasse, but the stock still delivers a savory umami note.