Butternut Squash Boulangère

  • Serves

    serves 6 to 8

  • Cook

    1 hour 30 minutes


By Andrew Carmellini

Published on October 26, 2015

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors.


  • 3 butternut squash (about 8 lbs.)
  • 1 tbsp. olive oil
  • 1 lb. slab bacon, cut into 1/4-inch cubes
  • 3 large yellow onions, finely chopped
  • 2 sprigs thyme
  • 1 cup white wine
  • 2 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • Sage leaves, to garnish


Step 1

Heat the oven to 375°. Peel each squash and cut off the “necks.” Cut the necks crosswise into 3⁄4-inch slices, place in a bowl, and toss with the olive oil to coat. Using a vegetable peeler, peel about 12 vertical strips of squash off the base and place in a bowl of ice water. Reserve the remaining squash bottoms for another use.

Step 2

Heat a large roasting pan over medium-high. Add the squash slices, and cook, turning once, until lightly caramelized, about 10 minutes. Transfer the squash to a plate.

Step 3

Reduce the heat to medium-low, add the bacon, and cook, stirring occasionally, until its fat renders, 8 to 10 minutes. Stir in the onions and thyme, and cook, stirring, until the onions are soft, about 8 minutes. Return the squash to the pan, pour in the wine, and cook until reduced by half, about 5 minutes. Add the chicken stock, season with salt and pepper, and transfer the roasting pan to the oven.

Step 4

Bake the squash until tender, about 40 minutes. Transfer the squash and cooking juices to a serving platter and top with the raw strips of squash and sage leaves.

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