Butternut squash is a versatile ingredient that adds a touch of sweetness and creaminess to dishes, making it a favorite in fall recipes. Whether you’re looking to roast it, mash it, or throw it into soups, this cozy squash can easily elevate your meals. Dive into these butternut squash recipes that are simple, savory, and sure to warm your kitchen this season!
Maple Glazed Butternut Squash Wedges
Maple Glazed Butternut Squash Wedges are a delightful addition to any meal, balancing the natural sweetness of butternut squash with a rich maple glaze. This recipe is not only simple to make but also a wonderful way to highlight the fall flavors that many of us love.
The squash becomes tender and caramelized in the oven, making it a tasty side dish or a healthy snack. With just a few ingredients and minimal prep time, this recipe is perfect for both seasoned cooks and beginners alike.
Ingredients
- 1 large butternut squash, peeled and cut into wedges
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the butternut squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper. Toss until the wedges are well coated.
- Arrange the wedges in a single layer on a baking sheet.
- Bake for 25-30 minutes, turning halfway through, until the squash is tender and caramelized.
- Garnish with fresh thyme if desired and serve warm.
Butternut Squash Pasta with Sage Butter
This Butternut Squash Pasta with Sage Butter combines the earthy sweetness of roasted butternut squash with the savory notes of sage. It creates a cozy, comforting dish that’s perfect for any season. Not only is it delicious, but it’s also straightforward to prepare, making it a great option for a weeknight dinner or a special occasion.
The creamy texture of the squash pairs beautifully with the lightness of the pasta, while the sage butter adds a fragrant touch that elevates the entire meal. It’s a delightful way to enjoy seasonal produce and a sure hit for both family and friends.
Ingredients
- 8 ounces of your favorite pasta
- 2 cups butternut squash, cubed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 8 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25 minutes, until tender.
- While the squash is roasting, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a pan over medium heat, melt the butter. Add the sage leaves and cook until they’re crispy, about 2-3 minutes.
- Add the roasted squash and the cooked pasta to the pan. Toss everything together, adding reserved pasta water as needed to create a creamy sauce.
- Serve warm, topped with grated Parmesan and chopped parsley.
Stuffed Butternut Squash with Black Beans and Rice
Stuffed butternut squash is a delightful and wholesome dish that brings a mix of flavors and textures to your plate. The sweetness of roasted squash pairs beautifully with the hearty combination of black beans and rice, creating a filling meal that is both nutritious and satisfying. This recipe is simple to prepare and makes for an eye-catching presentation, perfect for a cozy dinner or a festive gathering.
The savory filling, enhanced with spices and topped with fresh herbs, elevates this dish further. Each bite offers a comforting warmth and a burst of flavor, making it a favorite for vegetarians and meat-eaters alike. Plus, it’s a great way to incorporate seasonal produce into your meals!
Ingredients
- 2 medium butternut squash
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-40 minutes until tender.
- In a skillet, sauté the chopped onion and garlic until translucent. Add the cooked rice, black beans, corn, cumin, chili powder, salt, and pepper. Stir until heated through.
- Once the squash is tender, remove from the oven and fill each half with the rice and bean mixture.
- Return to the oven for an additional 10 minutes to warm everything through. Top with avocado slices and fresh cilantro before serving.
Butternut Squash and Spinach Frittata
A butternut squash and spinach frittata is a delightful dish that perfectly combines the sweet, nutty flavor of roasted butternut squash with the fresh taste of spinach. This recipe is simple to make and is ideal for breakfast, brunch, or even a light dinner. With its fluffy eggs and colorful presentation, it’s sure to impress anyone at your table.
The creamy texture of the eggs pairs beautifully with the caramelized sweetness of the squash, while the spinach adds a touch of color and nutrition. Plus, it’s a versatile recipe, allowing you to incorporate any other ingredients you love, such as cheese or herbs. Here’s how to whip up this tasty frittata!
Ingredients
- 1 cup butternut squash, diced
- 2 cups fresh spinach
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cheese (like feta or goat cheese), crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the diced butternut squash and sauté until tender, about 8-10 minutes. Stir in the spinach and cook until wilted.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the squash and spinach in the skillet.
- Sprinkle the crumbled cheese on top. Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
- Let it cool slightly before slicing and serving.
Savory Butternut Squash Soup with Sage
This savory butternut squash soup is a warm and comforting dish that’s perfect for any chilly day. Its creamy texture and rich flavor come from roasting the squash until tender and blending it with aromatic sage, creating a delightful balance of sweetness and earthiness. Simple to make, this recipe is sure to become a staple in your kitchen.
With just a few ingredients, you can whip up a bowl of deliciousness that is both healthy and satisfying. The addition of sage enhances the natural sweetness of the squash, making each spoonful a delight. Serve it as a start to your meal or as a cozy lunch option.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 25-30 minutes or until tender.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the roasted butternut squash to the pot, followed by the vegetable broth and sage. Bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer it to a blender in batches. Stir in the heavy cream if using, and adjust seasoning with salt and pepper.
- Serve hot, garnished with extra sage leaves or a drizzle of cream if desired.
Roasted Butternut Squash and Quinoa Salad
This Roasted Butternut Squash and Quinoa Salad is a delightful dish that brings out the natural sweetness of the squash, paired perfectly with the nutty flavor of quinoa. It’s light yet satisfying, making it a great option for lunch or as a side at dinner. With simple preparation and minimal cooking time, this salad is as easy to make as it is delicious.
The combination of roasted squash, fresh greens, and protein-packed quinoa creates a balanced meal that is both nutritious and flavorful. Toss in your favorite nuts or seeds for an added crunch, and you have yourself a salad that’s vibrant and full of texture.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 cups arugula or spinach
- 1/4 cup nuts (such as walnuts or pecans), toasted
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: Balsamic vinegar for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cinnamon, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly browned.
- While the squash is roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, and fresh arugula. Toss gently to combine.
- Sprinkle the toasted nuts over the salad and drizzle with balsamic vinegar if desired. Serve warm or at room temperature.
Butternut Squash and Chickpea Curry
This butternut squash and chickpea curry is a cozy dish that combines sweet and savory flavors in every bite. It’s rich in texture and has a delightful warmth from the spices, making it a perfect meal for any time of year. Plus, it’s simple to whip up, even for those new to cooking.
The combination of creamy squash and hearty chickpeas creates a satisfying meal that pairs beautifully with rice or warm naan. You’ll love how the spices meld together to create a comforting and aromatic curry that’s both nutritious and filling.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the diced butternut squash, curry powder, and turmeric, stirring to coat the squash with the spices.
- Pour in the diced tomatoes and coconut milk, followed by the chickpeas. Bring to a simmer.
- Cover the pot and cook for about 20-25 minutes, or until the squash is tender. Season with salt and pepper to taste.
- Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or warm naan.
Butternut Squash Risotto with Parmesan
This butternut squash risotto is a delightful dish that combines creamy textures with the subtly sweet flavor of roasted squash. It’s a perfect comfort food that warms you up from the inside out. The richness of Parmesan cheese adds depth, making each bite satisfying and flavorful.
Plus, it’s simple to make! With just a bit of stirring and patience, you can create a dish that’s both elegant and comforting. Whether for a family dinner or a special occasion, this risotto will impress everyone at the table.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
- Meanwhile, in a large pot, heat a little olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Add the Arborio rice to the pot and stir for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and simmer until it’s mostly absorbed.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding more.
- After about 20 minutes, when the rice is creamy and al dente, stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Butternut Squash and Apple Bake
This Butternut Squash and Apple Bake is a delightful blend of sweet and savory flavors that makes for a comforting dish. The creamy texture of the squash pairs perfectly with the tartness of the apples, creating a dish that’s not only delicious but also simple to prepare.
Perfect for a cozy dinner or as a side dish for holidays, this bake is sure to please everyone at the table. Just layer the ingredients, pop it in the oven, and let the aroma fill your kitchen!
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups apples, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup butter, melted
- 1 cup oatmeal
- 1/2 cup flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cubed butternut squash and sliced apples. Add brown sugar, cinnamon, and nutmeg, and mix well.
- Spread the mixture evenly in a greased baking dish.
- In another bowl, mix together melted butter, oatmeal, flour, and salt until crumbly.
- Sprinkle the oatmeal mixture over the squash and apples.
- Bake for 30-35 minutes, or until the squash is tender and the topping is golden brown.
Butternut Squash Pizza with Goat Cheese
This butternut squash pizza offers a delightful blend of sweet and savory flavors that will satisfy your cravings while providing a cozy meal for any occasion. The creamy goat cheese pairs beautifully with the roasted squash, creating a rich taste that balances out the zesty tomato sauce. Plus, it’s surprisingly simple to make, perfect for both novice cooks and seasoned chefs alike.
The combination of roasted butternut squash and creamy cheese on a crispy crust makes for a unique pizza experience. Not only is it delicious, but it’s also colorful and inviting, sure to impress at any dinner gathering.
Ingredients
- 1 pre-made pizza crust
- 1 cup butternut squash, peeled and sliced
- 1 cup marinara sauce
- 4 oz goat cheese, crumbled
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sliced butternut squash in olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 20 minutes, or until tender.
- While the squash is roasting, prepare your pizza crust on a baking pan or pizza stone. Spread the marinara sauce evenly over the crust.
- Once the squash is done, arrange it on top of the sauce along with the sliced olives and crumbled goat cheese.
- Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden and the cheese is slightly melted.
- Remove from the oven and sprinkle fresh basil leaves on top before slicing and serving.
Butternut Squash Tacos with Avocado Crema
Butternut squash tacos are a delightful twist on traditional taco recipes, bringing warmth and sweetness to every bite. These tacos combine roasted butternut squash with a creamy avocado sauce, creating a satisfying meal that’s both flavorful and easy to prepare.
Perfect for any weeknight dinner or weekend gathering, these tacos allow you to enjoy healthy eating without sacrificing taste. The creamy avocado crema adds a luscious touch, balancing the savory roasted squash and any toppings you choose. Let’s dive into the recipe!
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 8 small tortillas
- 1/2 cup red onion, sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, diced
- 1 avocado
- 1/4 cup sour cream
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread it out on a baking sheet and roast for about 25 minutes, or until tender.
- While the squash is roasting, prepare the avocado crema by blending the avocado, sour cream, and lime juice together until smooth. Add salt to taste.
- Warm the tortillas in a dry skillet over medium heat until pliable.
- Assemble the tacos by placing roasted butternut squash, red onion, and jalapeño on each tortilla. Drizzle with avocado crema and sprinkle with chopped cilantro.
- Serve immediately and enjoy!
Creamy Butternut Squash Hummus
This creamy butternut squash hummus offers a delightful twist on the traditional chickpea version. The natural sweetness of the roasted squash creates a rich, velvety texture that pairs beautifully with the earthy flavors of tahini and garlic. It’s simple to whip up and serves as a perfect dip for snacks or a flavorful spread for sandwiches.
This recipe is not only tasty but also nutritious, making it a great option for gatherings or a quick snack at home. You can enjoy it with pita chips, veggie sticks, or even on toast!
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Water as needed for consistency
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
- Blend the Ingredients: In a food processor, combine the roasted squash, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin. Blend until smooth.
- Adjust the Consistency: If the hummus is too thick, gradually add water until you reach your desired consistency. Taste and adjust seasoning with more salt and pepper if necessary.
- Serve: Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and enjoy with pita chips or fresh veggies.
Vegetarian Butternut Squash Chili
This Vegetarian Butternut Squash Chili is a cozy dish bursting with flavor. The sweetness of the butternut squash pairs beautifully with hearty beans and spices, creating a satisfying meal that’s perfect for cool evenings. Plus, it’s simple to whip up, making it a go-to recipe for busy weeknights.
With its vibrant colors and comforting aroma, this chili is not only delicious but also nutritious. You can easily customize it by adding your favorite toppings, like avocado or cheese, to enhance the experience. Grab your ingredients and let’s dive into this delightful recipe!
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft.
- Add the bell pepper and butternut squash, cooking for another 5 minutes.
- Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let the chili simmer for about 25-30 minutes, or until the butternut squash is tender.
- Serve hot, garnished with fresh cilantro and your favorite toppings.
Butternut Squash Muffins with Cinnamon
Butternut squash muffins are a delightful treat that combines the warm, earthy flavors of squash with the comforting spice of cinnamon. These muffins are not only tasty but also simple to whip up, making them a perfect choice for a cozy breakfast or a snack any time of the day.
With a soft texture and a hint of sweetness, these muffins are sure to please everyone. They are a great way to enjoy seasonal flavors while incorporating healthy ingredients. Plus, they can be made in one bowl, making cleanup a breeze!
Ingredients
- 1 cup cooked butternut squash puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Butternut Squash and Lentil Stew
If you’re looking for a hearty and comforting dish, this butternut squash and lentil stew is a satisfying choice. It combines the sweetness of roasted butternut squash with the earthiness of lentils, creating a warm and inviting meal that’s perfect for any day of the week. Plus, it’s simple to prepare and packs a punch of flavor, making it an easy favorite for busy weeknights.
This stew is not only filling but also nutritious, loaded with vitamins and fiber. The vibrant colors and rich textures make it visually appealing and delightful to eat. Perfect for warming up on chilly evenings, this dish is sure to be a hit with family and friends.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup lentils (green or brown), rinsed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the cubed butternut squash, rinsed lentils, vegetable broth, cumin, smoked paprika, and season with salt and pepper. Bring to a boil.
- Reduce the heat to low and let the stew simmer for about 25-30 minutes, or until the lentils and squash are tender.
- Adjust seasoning if necessary, and serve hot, garnished with fresh cilantro.
