As popular as pumpkin is in our house at this time of year, I think butternut squash shows up even more often. It's a little sweeter and has a mild enough flavor to blend with lots of different recipes. You can boil or microwave it but roasting brings out the best flavor and it's totally worth the time to do. Know what isn't worth the time? Cutting the dang thing. I mean, if you have to then, you have to, but many markets sell it already peeled and cut up and I'm happily paying the extra few pennies for all that labor. Even more happily, this recipe requires no pre-cooking but, since you'll likely have leftover squash, below are some recipe ideas.
1 Cup all purpose flour
1/2 Teaspoon salt
1/2 Teaspoon baking powder
1 Stick unsalted butter, chilled and cut into 1" pieces
1/4 Cup ice water
1 Cup butternut squash, peeled and cut into small, bite-size pieces
1/4 lb. Gruyere cheese, shredded
1 Tablespoon chopped fresh sage
Salt & pepper to taste
When the dough has chilled, roll it out on a floured surface until it's approximately 10" around. Use a circular cutter to cut out dough rounds. Re-roll the scraps to get more rounds. I used a 4 1/2" cutter and got 8 rounds but you can make them smaller to be more appetizer sized. Combine the squash pieces, cheese and sage in a bowl and season. Place a heaping mound of the squash filling, about 2 tablespoons, on each of 4 dough rounds. Top each with the remaining dough rounds and press the sides together with your fingers or a fork. Place on a baking sheet lined with parchment paper and score the tops. Pithiviers typically have spiral designs on top but I just made a few horizontal and vertical lines with the tip of a sharp knife. Bake in a pre-heated 400 degree oven for approximately 45 minutes or until the rounds are a light golden brown. Makes 4 servings.
Other ideas for roasted butternut squash: