Four Sauces for Winter Squash

Let’s look at four easy sauces for winter squash. In a few minutes you’ll be free of the brown sugar and butter winter squash rut.

The one in the middle is just right for the holidays–it’s chutney, dried cranberries, and almonds. At the the bottom is a savory tomato sauce, a complete turnabout from usual squash sweetness. The third sauce at the top combines butter, pecans, applesauce, and brown sugar.

These winter squash and sauce recipes from our book Cheater BBQ are holiday favorites and ones that bring down some of the annual big family dinner anxiety. The bonus here is that you know have more headspace to concern yourself with all those other holiday issues.

1. It’s made in a 9 x 13-inch casserole, perfect for a pot luck journey and the holiday sideboard. What’s a holiday without 9 x 13 casseroles?
2. The inspiration behind it is the micro-grilled squash R.B. likes, but here it’s transformed into an indoor, broiled, big, family casserole.
3. It comes with a trio of very easy, groovy sauces. Pick one and drizzle it over the casserole before serving. Or, make all three and pass them at the table and let everyone choose. The sauces are great on baked sweet potatoes, too.
4. You pre-cook the squash in the microwave and then broil it a few minutes. The process is super easy and the charred top looks fantastic.
5. It feels fancy and goes with any winter holiday main—pork roast, turkey, beef tenderloin, duck.
6. It’s all make-ahead. Cook the squash and all the sauces in advance. Reheat the squash in the microwave and then broil it at the last minute.

Micro Broiled Winter Squash

2 medium winter squash (about 2 pounds each)—Hubbard, butternut, acorn, turban, spaghetti, or buttercup
¼ cup olive oil or ½ stick (1/4 cup) melted butter
Kosher salt
Pick a squash sauce

Pierce the skin of the squash in a few places with the tip of a knife to allow steam to escape. Place the squash in a microwave-safe dish. Microwave one squash at a time on high for 10 to 12 minutes.
The squash should feel soft all the way through when checked with a sharp knife. The timing is not exact so just keep cooking until soft. Let the squash cool for 5 minutes.
Heat the broiler. Grease a large ovenproof casserole.
Cut each cooked squash in half and scoop out the seeds. With a big spoon scoop the flesh into the prepared dish. Drizzle the olive oil over the top and sprinkle with salt to taste.
Broil on high about 4 inches from the heat source until lightly charred to your liking, about 5 minutes. Serve with the squash sauce of your choice.

Sweet Squash Sauce

½ stick (1/4 cup) butter
½ cup pecans
½ cup applesauce
½ cup brown sugar
½ teaspoon cinnamon (optional)
Pinch of kosher salt

Melt the butter in a small saucepan. Stir in the pecans and cook over medium heat until lightly toasted, about 3 minutes. Stir in the remaining ingredients. Spoon the sauce over the warm squash.

Chutney Squash Sauce

½ stick (1/4 cup) butter
1/2 cup sliced almonds
3/4 cup Major Grey’s mango chutney
1/2 cup dried cranberries
1 tablespoon fresh orange zest
Pinch of kosher salt

Melt the butter in a small saucepan. Stir in the almonds and cook over medium heat until lightly toasted, about 2 minutes. Stir in the remaining ingredients. Spoon the sauce over the warm squash.

Savory Squash Sauce

½ stick (1/4 cup) butter
1 small onion, chopped
2 cloves garlic, minced
1 can (14 ½ ounces) diced tomatoes, drained
2 teaspoons sugar, optional
½ teaspoon Italian seasoning, sage, thyme, or oregano
Pinch of kosher salt

Melt the butter in a small saucepan. Stir in the onion and cook over medium heat for about 5 minutes. Stir in the garlic and cook for an additional 2 minutes, or until the onion is soft and beginning to brown. Stir in the remaining ingredients. Spoon the sauce over the warm squash.