Greek Food, Cooking and Recipe Community

Greek things to do with butternut squash?

1 - 3 of 3 Posts
A

axariotisxy

Active member
Hi everyone! I’m curious about traditional (or regional) Greek ways to cook with butternut squash. My aunt used to make an incredible kolokythopita with it — sweet, earthy, and a little reminiscent of butternut squash pie filling, but wrapped in crisp phyllo instead of a pastry crust. It was one of those dishes that tasted both rustic and festive at the same time.

I’m wondering what else Greeks typically do with butternut squash, especially in home cooking. Are there savory versions of the pie? Any stews, ladera, or casseroles that feature it? Does anyone use it in soups, risottos, or baked dishes? I’d also love to know if certain regions in Greece cook with butternut squash more often than others.

Would love to hear your ideas, family recipes, and regional traditions!
 
  • Like
Reactions: Voula
axariotisxy said:
Hi everyone! I’m curious about traditional (or regional) Greek ways to cook with butternut squash. My aunt used to make an incredible kolokythopita with it — sweet, earthy, and a little reminiscent of butternut squash pie filling, but wrapped in crisp phyllo instead of a pastry crust. It was one of those dishes that tasted both rustic and festive at the same time.

I’m wondering what else Greeks typically do with butternut squash, especially in home cooking. Are there savory versions of the pie? Any stews, ladera, or casseroles that feature it? Does anyone use it in soups, risottos, or baked dishes? I’d also love to know if certain regions in Greece cook with butternut squash more often than others.

Would love to hear your ideas, family recipes, and regional traditions!
Click to expand...
Hi! I always make my Yiayia's recipe for pie. She always used either pumpkin or butternut squash. I have lots of tips and step-by-step photos on my blog before the recipe card. You can check it out here. Let me know what you think!
 
Butternut squash (kolokytha) shows up all over Greek home cooking, even if it’s not always the star. Besides the classic sweet kolokythopita your aunt made, there are savory versions — often with onion, feta, and herbs like mint or dill, still layered in phyllo but without the sugar or spices.

In many villages, people add squash to ladera dishes, especially baked vegetable trays with tomato, olive oil, and potatoes. It softens beautifully and gives a sweet depth to the sauce.

You’ll also find it in hearty winter stews with chickpeas or beans, which is very common in northern Greece, where squash is used more frequently. Cooks on Crete sometimes add it to rice dishes or make simple puréed soups finished with olive oil and lemon. It’s one of those ingredients that slips easily between sweet and savory, so there’s a lot to explore.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top