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In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with onions, and this only concentrates the sugars.

What are my options for adding something to reduce the (for me) overpowering sweetness of these dishes?

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Ruth Lively at Fine Cooking has a similar problem and suggests:

  • Orange or lemon juice (or zest) adds brightness and zing. A splash of vinegar helps, too.

  • Tomatoes, which are both sweet and acidic, make a bridge for full-flavored squash dishes.

  • Sharp cheeses like Asiago, Parmesan, feta, and goat cheese lend a salty note and highlight the nutty side of squash’s flavor.

  • Robust herbs, such as sage, rosemary, and thyme, work with the earthy qualities of the squash, yet still offer an assertive contrast to its sweet side, too.

  • Bold spices like cumin, coriander, nutmeg, mace, cinnamon, ginger, and curry have a natural affinity to squash, making the perfect
    bridge from earthy to intriguing.

You may also consider substituting a differing squash; Royal Oak Farm Orchardhas a nice guide (pdf) to many squashes and includes sweetness among the descriptions.

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