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Food52's Best Butternut Squash Recipes: Vote For The Best Dish


First Posted: 11/08/10 10:26 AM ET Updated: 05/25/11 07:10 PM ET


For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).

Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on this week's contest (of the second year, and the second book).

This week's showdown is for the best butternut squash recipe.

Check the finalists out below, and vote for your favorite here.

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Butternut Squash and Roasted Garlic Galette


Photo: Sarah Shatz

Amanda and Merrill's notes on Butternut Squash and Roasted Garlic Galette on Food52.com:

Lori_'s butternut squash galette may just be our go-to first course for autumn dinner parties from now on. Rustic yet full of nuance, it coaxes sweetness from the winter squash and roasted garlic, complementing them with the right blend of salty creamy cheese, fragrant thyme and a delicate, buttery crust we're sure to adapt to many other recipes. There's no excess here: a touch of semolina gives the crust a sandy crunch, and the modest layer of ricotta and roasted garlic serves as a subtle, creamy bed for the melting squash. - A&M

View the Butternut Squash and Roasted Garlic Galette recipe here.

Vote for this recipe here.

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Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto


Photo: Sarah Shatz

Amanda and Merrill's notes on Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto on Food52.com:

Remember that potato chip commercial that goes: "Betcha can't eat just one?" Well, that's kind of how we felt, eating these squash wedges right out of the bowl. With our fingers. In a 500-degree oven, melissav's squash develops gorgeous bronzed edges and an almost candied interior. A hint of cayenne brings a subtle kick. The pesto, almost impossibly fragrant, is rich and subtle at the same time. It's garlicky without being overpowering, the toasted hazelnuts give it richness and depth, and the ricotta salata lends the otherwise earthy pesto a fresh salinity. We dare you to eat just one wedge. - A&M

View the Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto recipe here.

Vote for this recipe here.

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Filed by Colin Sterling  |  Report Corrections