I am looking for a savory butternut squash recipe

I love Winter squash, but don't do recipes. I just cook.

For a simple savory side, I like smashed roasted squash with white miso (just mixed in).

Here's a recipe I put on Pinterest from MFP, which I haven't made to the exact recipe, but close:

https://blog.myfitnesspal.com/butternut-squash-caramelized-onion-spinach-lasagna/

A couple of others I pinned on Pinterest, also didn't cook to exactitude:

https://inspiralized.com/butternut-squash-noodles-with-shredded-brussels-sprouts-walnuts-and-caramelized-onions/
(If you don't have a spiralizer, cutting in matchsticks should work fine.)

https://www.makingthymeforhealth.com/mexican-zucchini-burrito-boats/

https://naturallyella.com/chipotle-butternut-squash-black-beans-and-goat-cheese-tostadas/

Some things I have cooked with squash, no recipe just made them:

* Squash and red lentil soup with garlic, chopped fresh sage leaves, smoked paprika, served with a sprinkling of roasted pumpkin seeds on top

* Red lentil (or other neutral-flavored higher protein) pasta baked with caramelized chopped onions, ricotta, eggs, white beans, and some freshly grated parmesan on top

* Squash stuffed with chickpea "rice", gruyere, smoked gouda, smoked tofu, garlic, sage, caramelized chopped onions, egg to bind, topped with a bit of parmesan and some smashed-to-crumbs dry seitan cubes.

I'm sure I used salt in some of those things, maybe pepper, that I didn't note when I made them.

Google “squash gnocchi”. I would choose a recipe that coats them in brown butter and sage.

This is not low-calorie. You can leave out the chicken sausage if you want it vegetarian:


PASTA WITH BUTTERNUT SQUASH

1 small butternut squash (2 pounds), cut into ½ inch cubes
1 tablespoon olive oil
12 ounces dried pasta
1 batch Sage Brown Butter (recipe below)
¼ teaspoon ground cinnamon
¼ cup grated parmesan cheese
Chicken & Apple sausages, sliced and browned

1. Preheat oven to 400 degrees.

2. Toss the squash with the olive oil, salt, pepper, and roast for 30-40 minutes, stirring every 15 minutes.

3. When the squash is nearly done, cook the pasta in salted water. Reserve ½ cup of the pasta water, drain and set aside.

4. Warm the butter in a large skillet over low heat. Add the squash, cinnamon, salt, and pepper. Add the pasta water a little at a time. Add the cooked pasta and sausages, toss until heated through.

5. Serve immediately topped with the parmesan.


SAGE BROWN BUTTER

4 tablespoons unsalted butter
¼ cup finely chopped fresh sage leaves
Sea salt – black pepper

1. In a large saucepan or skillet over medium heat, melt the butter and continue cooking , stirring occasionally, until the butter turns golden brown with tiny brown flecks, 4 to 5 minutes.

2. Remove the pan from the heat, slowly add the sage leaves and stir. Add salt and pepper to taste.

Cut it open. Take out the seeds. Cut it up just a bit. Pressure cook for five minutes. Take it out. Let it cool. When it's cool, remove the skin.

Meanwhile, saute some onions and carrots and any other vegetables you might want, like parsnip or shallot or even cauliflower, but beware - you don't want too many vegetables to take away from the squash flavor. Oh. Yeah - save the garlic until the very end. Use things like cumin and sage.

Add the skinned squash back. Add a quart or two of water. Cook again for six to eight minutes and let the pressure drop naturally.

When it's all cooled down, you can use an immersion blender to puree. Then pour in a can of salmon (the larger cans with skin and bones) or mackerel. Oh. So good.

If you eat lamb this was really good:
https://food52.com/recipes/20348-lamb-stew-with-butternut-squash