12 Irresistible Butternut Squash Recipes

Butternut squash is a type of winter squash with a sweet nutty flavor and smooth and creamy texture when cooked; it is good for making a variety of recipes.

This golden-tasting sweet vegetable is perfectly suited for fall and, be used in soups and salads, casseroles, and even desserts.

Butternut Squash! For this compilation, I have shared with you 12 ways in which one can cook it, including creamy soups, and creative pasta preparations, all the way down to having a dessert or two with it!

All recipes are easy to prepare and nutritious, full of vitamins and fiber. They are great for all from beginners to experienced home cooks who are looking to feature seasonal ingredients in our diets.

These recipes are not just easy to prepare but they also have high fiber contents and vitamins A and C. Here are 12 must-try recipes that showcase the best of autumn’s harvest

Other recipes you would like to try:

20 Healthy Crockpot Soup Recipes

30 Festive Fall Snacks to Celebrate the Season

15 Mediterranean DASH Diet Recipes for Heart-Healthy Eating

1. Roasted Butternut Squash With Herbs

Roasted butternut squash is a perfect fall dish with its sweet, nutty flavor and vibrant orange color.

You can serve this as a versatile side dish that pairs beautifully with meats, and fish, or can be enjoyed on its own.

Perfect for holiday gatherings or a simple weeknight dinner, this roasted butternut squash with herbs is sure to impress.

Ingredients

1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1-inch cubes
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper (optional, for heat)
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

1- Preheat your oven to 425°F (220°C).

2- Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds. Then, cut the squash into 1-inch cubes.

3- In a large bowl, combine the cubed butternut squash, minced garlic, olive oil, rosemary, sage, paprika, cayenne pepper (if using), salt, and black pepper. Toss everything together until the squash is evenly coated.

4- Spread the seasoned squash in a single layer on a parchment-lined baking sheet. Make sure not to overcrowd the pan to ensure even roasting.

5- Place the baking sheet in the preheated oven and roast for about 25-30 minutes or until the squash is tender and caramelized, stirring halfway through for even cooking.

6- Remove from the oven and serve warm as a side dish or enjoy it as a healthy snack.

Calories

The estimated calorie content for one serving (assuming this recipe serves 4) is approximately 150 calories per serving. This can vary based on specific ingredient brands used and portion sizes.

Tips and Suggestions

— Look for a butternut squash that feels heavy for its size and has smooth skin without blemishes.

— Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 4 days.

— This dish pairs wonderfully with roasted chicken, pork chops, or can be tossed into salads for added texture and flavor.

Variations and Substitutions

— Feel free to experiment with other herbs such as thyme or oregano for different flavor profiles.

— For a sweeter version, drizzle the roasted squash with honey or maple syrup before serving.

— Add toasted pecans or walnuts for an extra crunch and nutty flavor.

— Incorporate other spices like cinnamon or nutmeg for a warm autumnal taste.

2. Creamy Roasted Butternut Squash Soup Recipe

For the days you crave something very, very deliciously warming up your inside meal, look no further than this Butternut Squash Soup.

This soup is creamy with a great velvety texture that somehow says comfort in a bowl while being heavy with bold spices.

Ingredients

1 large butternut squash, peeled and diced
2 tbsp olive oil, divided
Salt and pepper, to taste
1 onion, diced
2 garlic cloves, minced
1 tbsp curry powder
4 cups vegetable broth
1/2 cup coconut milk, plus extra for serving
Fresh herbs, for garnish
Red pepper flakes, for garnish
Toasted bread, for serving

Instructions

1- Preheat your oven to 350°F (180°C). Toss the diced butternut squash with 1 tbsp of olive oil, salt, and pepper.

Spread it on a baking sheet and roast for 25-30 minutes, or until the squash is lightly browned. (Optional: Wrap the squash seeds in foil and add them to the baking tray to toast.)

2- In a large pot, heat the remaining olive oil over medium-high heat. Add the onion and garlic, sautéing for about 10 minutes until softened and fragrant.

Stir in the curry powder and cook for another 1-2 minutes to release the flavor.

3- Add the roasted butternut squash and half of the vegetable broth to the pot.

Use an immersion blender to puree the mixture until smooth, adding more broth as needed for desired consistency.

4- Stir in the coconut milk and season with additional salt and pepper if desired.

Ladle the soup into bowls and garnish with a drizzle of extra coconut milk, a sprinkle of red pepper flakes, fresh herbs, and a side of toasted bread.

Nutrition

3. Roasted Butternut Squash Salad

This roasted butternut squash salad gets a spicy kick from harissa. There’s no need to peel the squash, and we’ll roast all the seeds to give it a crunchy topping. Just 5 ingredients!

Ingredients

1 butternut squash (approx. 2 lbs)
2 ripe avocados
6 oz mixed salad greens
2 tablespoons olive oil, divided
2 tablespoons harissa paste
1 tablespoon apple cider vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

1- Preheat your oven to 425°F and position racks in the upper and lower thirds.

2- Cut the butternut squash (with peel on) into 1-inch cubes and wedges. Separate seeds from pulp and place in a small bowl.

3- In a large bowl, combine 1 tablespoon olive oil, harissa paste, and a pinch of salt. Toss half a teaspoon of this mixture with the squash seeds, and coat the squash pieces with the rest.

4- Divide the squash between two baking sheets, placing some pieces with the skin down and some with the flesh down. Roast for 20 minutes.

5- After 20 minutes, turn the squash pieces over and sprinkle the seasoned squash seeds onto the pans. Swap the baking sheets’ positions in the oven, then bake for an additional 20 minutes, or until the squash is tender and golden.

6- Just before serving, whisk together the remaining olive oil and cider vinegar in a large bowl. Add the salad greens and gently toss to coat.

7- Arrange the dressed greens on a serving platter. Layer the roasted squash, avocado slices, and toasted seeds on top. Finish with a sprinkle of sea salt and freshly ground black pepper.

Nutrition

3. Creamy Butternut Squash Risotto with Pancetta

Creamy Butternut Squash Risotto is one of the best fall comfort foods ever! Pancetta’s crispy crunch, sage, and great quantities of freshly grated Parmigiano Reggiano make every single bite an incredibly satisfying pleasure.

Ingredients

2 ½ Tbsp unsalted butter, divided
¼ lb pancetta or guanciale, diced
1 large shallot, minced (about ¼ cup)
½ large butternut squash, peeled and grated
2 cups arborio rice
2 cloves garlic, minced
6-8 cups low-sodium chicken stock
1 cup freshly grated Parmigiano Reggiano cheese
1 Tbsp fresh sage, finely chopped
1 tsp lemon zest
½ tsp Kosher salt
¼ tsp freshly cracked black pepper
¼ tsp ground cinnamon (optional)

Instructions

1- Heat 6-8 cups of chicken or vegetable stock in a large saucepan over low heat to keep it warm.

2- In a large pan or pot, melt ½ Tbsp of butter over medium-high heat. Add the pancetta and cook for 3-4 minutes until crispy, stirring often. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate.

5- In the same pan, add the minced shallot. Cook until soft (about 2 minutes), then add the grated butternut squash, rice, and minced garlic. Stir and cook for 3 minutes.

6- Add 1-2 ladlefuls of the warm stock to the rice, stirring constantly. When most of the liquid is absorbed, add more stock, a little at a time, and keep stirring.

Repeat this for about 20 minutes until the rice is creamy and tender but still slightly firm (al dente). The risotto should be creamy and a bit loose, not dry.

7- Stir in the remaining butter, cinnamon (if using), grated Parmigiano Reggiano, sage, lemon zest, and cooked pancetta. Taste and add salt if needed.

8- Spoon into bowls, then top with cracked black pepper and extra Parmigiano Reggiano if desired. Enjoy your risotto!

Nutrition

4. Mediterranean Stuffed Butternut Squash

This Mediterranean-style vegan stuffed butternut squash recipe features sweet, caramelized butternut squash, filled with a classic Greek-inspired mixture of rice, black olives, chickpeas, vegan feta cheese, and fresh spinach.

Ingredients

Butternut Squash (for roasting)

4 lbs butternut squash

Mediterranean Filling

1 onion, chopped
2 cloves garlic, minced
½ cup Arborio rice
1 cup canned chickpeas, drained and rinsed
½ cup olives, sliced
9 oz fresh spinach leaves
1⅓ cup veggie broth
2½ Tbsp olive oil
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage

Toppings

5 oz feta cheese, crumbled
4 Tbsp balsamic glaze

Instruction

1- Preheat oven to 395°F (200°C).

2- Wash the butternut squash, cut it in half lengthwise (leaving the peel on to help hold the filling), and scoop out the seeds.

3- Place the squash halves cut side up in a baking dish with deep sides to prevent any liquid overflow during roasting.

4- Roast for about 45 minutes, or until the edges are slightly browned and the center is soft. If liquid gathers in the cavity, scoop it out or let it absorb as it cools.

5- While the squash is roasting, heat 1 tablespoon olive oil in a pan over medium heat and sauté the spinach with a splash of lemon juice until wilted, about 5 minutes. Set aside to cool.

6- Chop the onion and garlic. Drain and rinse the canned chickpeas. Slice the olives.

7- In a medium pot, heat olive oil over medium heat and sauté the chopped onion and garlic for 4-5 minutes until softened.

8- Add Arborio rice and stir for 1-2 minutes to coat it in oil.

9- Add the cooked spinach, dried thyme, rosemary, and sage. Mix well.

10- Pour in the vegetable broth and bring to a boil. Reduce to low heat, cover, and simmer for about 15 minutes. Check after 10 minutes to see if more broth is needed.

11- When the rice is soft, remove from heat and stir in chickpeas and sliced olives.

12- Once the squash is cool, scoop out some flesh to create a 1-inch border along the edges and bottom.

13- Fill the hollowed squash with the prepared filling, piling it as needed.

14- Top with crumbled feta cheese and drizzle with balsamic glaze before serving.

Nutrition

5. Creamy Butternut Squash Mac and Cheese

Cozy, comforting healthy butternut squash mac and cheese that is creamy, better than regular mac and cheese, and makes a healthy comfort fall favorite food!

Ingredients

2 tablespoons butter
10 sage leaves
1 medium shallot or onion, diced
4 cloves garlic, minced
5 thyme sprigs
Salt and ground pepper to taste
1 medium (15 oz) butternut squash, diced
1 lb shells pasta
1 ½ cups vegetable stock
1 cup whole milk
1 ½ cups good quality sharp cheddar (mix of 1 cup cheddar and ½ cup mozzarella cheese)

Instructions

Bring a large pot of water to boil. Melt butter in a large pot. Add sage leaves and fry for a few seconds until crispy. Remove the crispy sage leaves and set aside.
Sauté diced onion and minced garlic in the butter until the onions are soft and translucent. Do not brown the onion or garlic.
Add thyme sprigs, salt, and freshly ground pepper to taste. Mix well.
Add the diced butternut squash to the pot and roast with the onion and garlic for a few minutes to caramelize slightly.
Pour in the vegetable stock and milk, stirring to combine. Bring to a boil.
Reduce the heat, cover, and cook until the squash is tender, about 10 minutes.
Meanwhile, in a large pot, cook the pasta in salted boiling water according to package instructions until al dente. Avoid overcooking the pasta.
Time it so that you add the pasta to the boiling water just as the butternut squash sauce is ready.

Nutrition

6. Butternut Squash Ravioli

It takes less than 10 minutes to prepare the Butternut Squash Ravioli recipe. The sauce consists of browned butter, crispy sage, and parmesan cheese. This recipe is quick, but at the same time decadent and rich.

Ingredients

2 packages (9 oz each) butternut squash ravioli (total 18 oz)
6 tablespoons salted butter, cut into tablespoons
1 tablespoon fresh sage, julienned and packed
½ cup grated Parmigiano cheese
¼ cup reserved pasta water
Flaky salt
Fresh cracked pepper

Instructions

1- Prepare the butternut squash ravioli according to the package instructions, usually by boiling for about 4 minutes. Be sure to reserve some pasta water for later use.

2- While the ravioli is boiling, start making the brown butter sauce. In a medium-sized nonstick pan, add the 6 tablespoons of salted butter over medium heat.

3- Continue cooking and stirring the butter as it bubbles and begins to darken. When it reaches a warm acorn brown color, turn off the heat and immediately add the julienned sage, stirring to combine. The sage will become crispy as it fries in the brown butter.

4- Add the cooked butternut squash ravioli to the pan, along with the reserved pasta water and half of the grated Parmigiano cheese. Gently toss for another minute until the cheese melts and coats the ravioli.

5- Plate the ravioli and finish with a sprinkle of flaky salt, fresh cracked pepper, and the remaining Parmigiano cheese.

Nutrition

7. Butternut Squash and Sausage Pasta Bake

This time with a cozy, ready for fall Butternut Squash and Sausage Pasta Bake! I am totally obsessed using butternut squash as the base for pasta sauce, especially during the fall.

Ingredients

17.6 oz dry sagne a pezzi pasta (500 g)
1 lb 98% lean ground chicken
1 lb Wegmans Italian Classics Organic Hot Pork Italian Sausage
5 oz baby spinach (142 g)
1/2 vidalia onion, sliced (127 g)
1/2 cup shaved parmesan cheese (or a mix of parmesan, asiago, and romano cheeses) (40 g)
1 tbsp olive oil, divided
1 tsp kosher salt
Salt and pepper to taste

Butternut Squash Sauce

4 lb butternut squash, peeled and seeds removed (1100 g)
2 cups reserved pasta water (16 fl oz)
1 cup half and half (8 fl oz)
1 cup dry white wine, like Sauvignon Blanc (8 fl oz)
1 medium shallot, sliced (68 g)
1 1/2 tbsp fresh chopped sage
1 tbsp unsalted butter
1 tsp Oh My Spice! Lemon Pepper Seasoning
1 tsp ground mustard
1/2 tsp Better Than Bouillon Low Sodium Chicken Stock
1/2 tsp red pepper flakes
1/2 tsp sea salt

Instructions

1- Bring about 2 quarts of water to a rolling boil. Add 1 tsp of kosher salt and then the pasta, stirring occasionally for 5 minutes. Reserve 2 cups of the pasta water, then drain the pasta. Toss with 1/2 tbsp olive oil and set aside.

2- In a pot over medium-high heat, add the remaining 1/2 tbsp olive oil. Once hot, add the sausage and ground chicken.

Break the meat apart with a wooden spoon and cook until thoroughly cooked. Drain the excess fat and transfer the meat to a paper towel-lined bowl. Set aside.

3- In the same pot, add the butter over medium-high heat until melted and bubbling. Add the shallots and sauté until softened, about 2-3 minutes. Stir in the sage until fragrant, then add the wine to deglaze the pot.

4- Add the reserved pasta water, chicken bouillon, seasonings, fresh thyme, and butternut squash. Cover and boil for 8-10 minutes until the squash is fork-tender.

5- Preheat the oven to 400°F (200°C). Spray a 9×13 inch casserole dish with non-stick cooking spray and set aside.

6- Remove the thyme sprigs and use an immersion blender to blend the sauce until smooth. Stir in the half and half until well combined. Add the spinach and mix to coat completely in the sauce. Then add the meat and pasta, mixing until fully combined. Adjust the salt to taste.

7- Pour the pasta mixture into the prepared casserole dish. Top with shaved cheese.

8- Bake at 400°F (200°C) for 25-35 minutes or until the cheese is melted and the top is golden brown. Garnish with fried sage leaves before serving, if desired.

Nutrition

8. Butternut Squash Casserole

This butternut squash casserole captures all the best fall flavors, making it the perfect holiday side, with its sweet and savory notes.

Ingredients

1 3/4 cups heavy cream
2 bay leaves
1 sprig fresh thyme
1 garlic clove, minced
1/2 tsp ground nutmeg
1 tbsp unsalted butter
2 lbs butternut squash, peeled and thinly sliced
1 cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 350°F. In a saucepan, combine heavy cream, nutmeg, minced garlic, thyme, and bay leaves. Bring to a simmer, then remove from heat and let the flavors infuse for 10 minutes.
Butter a large baking dish. Layer half of the butternut squash slices in the dish, and pour half of the infused cream over the squash. Repeat with the remaining squash and cream. Cover the dish with foil and bake for 30 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the casserole, and continue to bake, uncovered, for 20-30 minutes until the cheese is melted and golden and the casserole is bubbling.

Nutrition

9. Butternut Squash Chili

Maybe this is one of the most versatile and filling dishes if one wants to indulge those cold nights or heavy dinners. Traditionally made with ground meat, beans, tomatoes, and a blend of spicy spices, chili gets people warm in their tummy and soul as a broad crowd of followers and fans is drawn.

Ingredients

1 tbsp olive oil
1 large carrot, diced
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
1 tsp fresh thyme, minced (or 1/2 tsp dried thyme)
2 cups butternut squash, diced
14 oz great northern beans, drained and rinsed
10 oz ground turkey, browned and crumbled
2 ½ cups chicken broth
½ cup heavy cream
2 cups fresh kale, chopped and massaged
Salt and pepper, to taste

Instructions

Cook the turkey: In a sauté pan over medium-high heat, cook the ground turkey until browned and crumbled, about 5-7 minutes. Drain any excess oil and set aside.
Sauté the vegetables: Heat 1 tbsp olive oil in a Dutch oven or large pot over medium heat. Add carrot, celery, and onion, and sauté for 3-4 minutes until softened.
Add garlic and thyme: Stir in garlic and thyme, cooking for 1 minute until fragrant.
Add the main ingredients: Add butternut squash, beans, cooked turkey, and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until squash is tender.
Add cream and kale: Stir in heavy cream and kale. Simmer for another 4-5 minutes until the kale wilts.
Serve and garnish: Ladle the soup into bowls, garnishing with toppings like avocado, shredded cheddar, or tortilla chips if desired.

Nutrition

10. Butternut Squash Lasagna with Spinach

Butternut Squash Lasagna with Spinach is a delicious fall casserole where lasagna noodles meet creamy butternut squash sauce and a cheesy spinach layer.

Ingredients

7-8 cups cubed butternut squash (from one large squash)
2 tablespoons olive oil
1 cup ricotta cheese
¾ to 1 cup milk (more if needed)
Salt and pepper, to taste
1 teaspoon nutmeg
1 tablespoon olive oil
4 cups spinach leaves
2 cloves garlic, minced
Salt and pepper, to taste
1 large egg, beaten
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
9 lasagna noodles, cooked until al dente
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel and chop the butternut squash. Place it on the baking sheet, drizzle with olive oil, salt, and pepper. Bake for about 30 minutes or until soft. Let cool slightly.
Blend the cooked squash with milk until smooth. Mix in ricotta, nutmeg, and additional salt and pepper if needed.
Heat olive oil in a pan over medium heat. Cook spinach and garlic until wilted, about 3-4 minutes. Season with salt and pepper as desired.
In a bowl, mix the cooked spinach, ricotta, mozzarella, parmesan, and beaten egg.
Boil the lasagna noodles in salted water until al dente. Drain and let cool.
Spread a layer of squash sauce in the bottom of a 9×9 pan. Layer noodles, then add 1/3 of the spinach mixture and 1/3 of the squash sauce. Repeat layers until ingredients are used, finishing with noodles.
Top with remaining mozzarella and parmesan. Add reserved spinach on top if desired.
Bake at 350°F (175°C) for about 30 minutes until hot and bubbly. Enjoy!

Nutrition

11. Easy Butternut Beetroot and Feta Salad

This fall recipe is the butternut beetroot and feta salad. The salad is perfect in between being sweet and savory. Butternut squash and beets are seasoned then roasted to perfection.

Ingredients

1 butternut squash
3 large beets
Salt and pepper
2 tablespoons oil
4 cups spinach arugula blend
2 tablespoons sliced almonds
½ cup feta
¼ cup dried cranberries
Sliced pickled red onion
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
½ cup olive oil
Pinch of salt and pepper

Instructions

Preheat the oven to 400°F (200°C).
Peel the butternut squash and chop it into 1-inch pieces.
In a large bowl, add 1 tablespoon of oil, salt, and pepper to the squash, tossing until evenly seasoned.
Pour onto a large baking sheet lined with parchment paper.
Peel the beets and chop them into 1-inch pieces.
In the same bowl, add the beets along with 1 tablespoon of oil, salt, and pepper, tossing until seasoned.
Spread them on a separate baking sheet lined with parchment paper.
Bake both the butternut squash and beets for 25-30 minutes.
While the vegetables bake, add the spinach arugula blend to a large bowl, topping it with sliced almonds, feta, cranberries, and pickled red onion.
In a small bowl, whisk together all the ingredients for the maple Dijon dressing until smooth and fully combined.
Once the vegetables are done baking, remove them from the oven and place the baking sheets on wire racks to cool.
Once cooled, add the roasted vegetables to the salad.
Refrigerate until serving and add the dressing just before serving to keep the spinach and arugula from wilting.

Nutrition

12. Pasta with Butternut Squash Sauce and Chorizo

This is a cozy fall pasta dish, sweet, and spicy. Butternut squash is roasted until it’s fork-tender and lightly caramelized.

Ingredients

2 lb butternut squash
1 tbsp olive oil
2 tbsp garlic-infused olive oil or 2 tbsp olive oil + 2 cloves minced garlic
2 tbsp fresh sage
16 oz (2 cups) vegetable broth or chicken broth
4 oz (½ cup) heavy cream
1 tsp Kosher salt, plus more to taste
½ tsp cracked black pepper, plus more to taste
½ tsp curry powder
¼ tsp ground nutmeg
4 tbsp unsalted butter

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
On a cutting board, slice the stem and bottom off the butternut squash, then slice it in half vertically.
Scoop out the seeds and discard. Place squash flesh-side up on the baking sheet and brush with 1 tbsp olive oil.
Roast in the oven until fork-tender, about 45-75 minutes, checking at the 45-minute mark.
While the squash roasts, brown the chorizo in a medium skillet over medium-high heat for 5-8 minutes. Remove from heat and set aside.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1 cup of starchy pasta water before draining.
Heat a Dutch oven or large saucepan over medium-high heat and add garlic-infused olive oil. Once shimmering, add fresh sage and cook for about 1 minute.
Scoop the roasted squash flesh into the pan and discard the skin. Add vegetable or chicken broth and heavy cream, then season with salt, pepper, curry powder, and nutmeg.
Simmer for about 5 minutes, breaking up the squash as it cooks, then blend until smooth with an immersion blender.
Return the pot to heat and simmer for another 5 minutes, adding butter to melt and emulsify. Adjust seasoning if needed.
Reserve half of the sauce for future use if desired.
Toss the cooked pasta in the pot with the remaining sauce and cook together for about 2 minutes, adding reserved pasta water to thin if necessary.
Serve immediately, optionally topped with grated Parmigiano Reggiano.

Nutrition

aliza