Roasted butternut squash is one of those versatile ingredients that effortlessly finds its way into almost any part of a meal. Its naturally sweet flavor, velvety texture, and ability to absorb spices and herbs make it a kitchen favorite for everything from hearty main courses to simple side dishes and satisfying meal prep bowls. Whether you’re cooking for a cozy weeknight dinner or planning your meals ahead, butternut squash is the kind of ingredient that brings comfort and nourishment in every bite.
This handpicked collection of 11 roasted butternut squash recipes celebrates the many ways you can bring out the best in this golden-hued vegetable. Think savory sheet pan meals loaded with seasonal veggies, grain bowls that are as nutritious as they are filling, and crowd-pleasing sides that steal the spotlight. Each recipe offers a unique take—some showcasing bold spices, others highlighting sweet, caramelized notes—but all are simple to prepare and deeply satisfying.
What makes these recipes truly shine is their flexibility. Pair them with proteins, mix them into salads, stuff them into tacos, or simply enjoy them straight from the oven with a sprinkle of sea salt and fresh herbs. Whether you’re cooking for one, feeding a family, or prepping your week’s lunches, these roasted butternut squash ideas are sure to become go-to favorites in your kitchen.
So get ready to turn your oven on and let the comforting aroma of roasted squash fill your home. These delicious recipes will have you rethinking just how far one humble squash can take you.
Savory Stuffed Butternut Squash with Quinoa
This Savory Stuffed Butternut Squash with Quinoa is a delightful combination of flavors and textures. The sweetness of roasted butternut squash pairs perfectly with the nutty taste of quinoa, making it a satisfying dish. It’s not only tasty but also simple to prepare, making it a great option for a cozy dinner or meal prep for the week.
The stuffing can be customized with your favorite ingredients, whether you prefer cranberries for a hint of tartness, nuts for added crunch, or fresh herbs for that aromatic touch. It’s a versatile dish that can easily work as a main or a side!
Herb-Roasted Butternut Squash Wedges
These herb-roasted butternut squash wedges are a delightful and simple dish that’s perfect for any occasion. The natural sweetness of the squash pairs beautifully with fragrant herbs, making each bite a cozy experience. Not only do they taste amazing, but they also add a vibrant pop of color to your plate.
Preparing this dish is straightforward, requiring minimal ingredients and effort. Just slice the squash, toss it in herbs and olive oil, and let the oven do the work. Whether served as a main, side, or meal prep staple, these wedges are sure to impress!
Ingredients
- 1 medium butternut squash, peeled and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the butternut squash with olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Arrange the squash wedges in a single layer on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until golden brown and tender, flipping halfway through.
- Garnish with fresh parsley before serving.
Spiced Butternut Squash Soup
This spiced butternut squash soup is a warm and comforting dish that captures the essence of fall. With its silky texture and a hint of sweetness, it’s perfect for cozy nights in or as a starter for a dinner party. The combination of spices warms you from the inside out, making it a delightful option any time of the year.
Making this soup is a breeze! Simply roast the squash, blend it with flavorful spices, and you’ll have a delicious meal in no time. Serve it with a swirl of cream on top for an extra touch of richness.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Pumpkin seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the roasted butternut squash, cumin, coriander, and nutmeg to the pot. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to let the flavors meld.
- Using an immersion blender, blend the soup until smooth. If you prefer a creamier texture, stir in the heavy cream.
- Serve hot, garnished with pumpkin seeds for a lovely crunch.
Maple Roasted Butternut Squash Salad
This Maple Roasted Butternut Squash Salad is a delightful mix of sweet and savory. The roasted butternut squash adds a warm, caramelized flavor that pairs beautifully with fresh greens and crunchy nuts. It’s simple to throw together, making it a great option for both busy weeknights and special gatherings.
The combination of ingredients not only looks vibrant but also provides a variety of textures and tastes. Each bite has the earthiness of squash, the sweetness of maple, and the crunch of pecans, creating a satisfying dish that can serve as a main or a side.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- 4 cups mixed greens (arugula, spinach, etc.)
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries or blueberries
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- While the squash is roasting, prepare the salad base. In a large bowl, combine the mixed greens, toasted pecans, dried cranberries (or blueberries), and feta cheese if using.
- Once the squash is done, let it cool for a few minutes before adding it to the salad. Drizzle with balsamic vinaigrette, toss gently, and serve warm or at room temperature.
Creamy Butternut Squash Pasta
This creamy butternut squash pasta is a delightful dish that brings warmth and comfort to your table. The rich, sweet flavor of roasted butternut squash blends perfectly with the pasta, creating a luscious sauce that’s both satisfying and nutritious. It’s simple to make, making it ideal for a weeknight dinner or a cozy meal prep option.
With just a few ingredients, you’ll have a pasta dish that feels special yet is easy enough for any skill level. The creaminess is balanced by a hint of seasoning, and it’s topped with fresh basil for an aromatic finish. Enjoy this pasta as a main dish or a side, and get ready to impress your family and friends!
Ingredients
- 12 ounces pasta of your choice
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender.
- While the squash is roasting, cook the pasta according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
- In a blender, combine the roasted butternut squash, heavy cream, Parmesan cheese, and garlic powder. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.
- Toss the cooked pasta with the creamy butternut squash sauce until well coated. Adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.
Butternut Squash and Chickpea Curry
This Butternut Squash and Chickpea Curry is a warm and comforting dish that combines the sweetness of roasted butternut squash with the hearty texture of chickpeas. The blend of spices creates a delightful flavor profile that is both rich and satisfying. Plus, it’s simple to whip up, making it a great choice for a weeknight dinner or meal prep.
This curry is perfect over a bed of fluffy rice or with some warm naan. It’s a great way to incorporate more vegetables into your diet while keeping things delicious and filling.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- 2 tablespoons olive oil
- Rice or naan for serving
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking for an additional minute.
- Add the curry powder, cumin, and turmeric to the pot, stirring until fragrant. Then, add the roasted butternut squash and chickpeas, mixing well.
- Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes, stirring occasionally. Adjust seasoning as needed.
- Serve the curry over rice or with naan, garnished with fresh cilantro.
Butternut Squash Risotto with Sage
This creamy butternut squash risotto is a warm, comforting dish that perfectly balances the sweetness of the squash with the earthy flavor of sage. It’s simple enough for a weeknight meal but elegant enough for entertaining, making it a great addition to your recipe rotation.
The creamy texture of the risotto combined with the subtle hints of sage creates a dish that’s both satisfying and nourishing. Whether you’re new to cooking or an experienced chef, you’ll find this recipe easy to follow and delightful to eat.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cups arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the arborio rice to the pot and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook, stirring constantly, until absorbed.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the roasted butternut squash and Parmesan cheese. Adjust seasoning with salt and pepper.
- Serve warm, garnished with fresh sage leaves.
Butternut Squash and Black Bean Tacos
These butternut squash and black bean tacos are a fantastic way to enjoy vibrant flavors and satisfying textures. The sweet, roasted squash pairs perfectly with the hearty black beans, making for a filling meal that’s as nutritious as it is tasty. Plus, they’re simple to whip up and can be on your table in no time!
Perfect for lunch or dinner, these tacos are a crowd-pleaser. Top them off with some fresh avocado and salsa for a burst of freshness. Whether you’re meal prepping or just looking for a quick weeknight dish, these tacos will surely become a favorite!
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, diced
- 1 cup salsa
- Cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with olive oil, cumin, chili powder, salt, and pepper. Spread in a single layer and roast for about 25-30 minutes, until tender.
- While the squash is roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by adding a layer of black beans, followed by the roasted butternut squash. Top with diced avocado and salsa.
- Garnish with fresh cilantro and serve immediately.
Roasted Butternut Squash and Feta Flatbread
This roasted butternut squash and feta flatbread is a delightful and simple dish that brings together the sweet, nutty flavors of roasted squash with the creamy tang of feta cheese. It’s perfect for a quick lunch or as a fun appetizer for gatherings.
With its crisp base and vibrant toppings, this flatbread is easy to make and adds a splash of color to your table. The combination of fresh greens and hearty squash makes it both satisfying and nutritious.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 flatbread or naan
- 1 cup feta cheese, crumbled
- 1 cup arugula or fresh greens
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes, or until tender and slightly caramelized.
- While the squash is roasting, lightly toast the flatbread in a separate oven or skillet until warm and slightly crispy.
- Once the squash is done, remove it from the oven and let it cool slightly. Top the flatbread with the roasted squash, crumbled feta cheese, and fresh arugula.
- Garnish with parsley, slice, and serve warm. Enjoy your delicious flatbread!
Butternut Squash and Spinach Frittata
This Butternut Squash and Spinach Frittata is a delightful blend of flavors and textures, perfect for breakfast, lunch, or even dinner. The sweetness of the roasted butternut squash pairs beautifully with the earthy spinach, creating a colorful and nutritious dish. Plus, it’s simple to make and can be enjoyed warm or cold, making it ideal for meal prep.
The frittata is fluffy and satisfying, with a boost of protein from the eggs. It’s a great way to sneak in some veggies and is sure to please everyone at the table. Whether you serve it alongside a fresh salad or enjoy it on its own, this recipe is a winner!
Ingredients
- 1 cup butternut squash, peeled and diced
- 1 cup fresh spinach, chopped
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). In a bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20 minutes, or until tender.
- In a large mixing bowl, whisk together the eggs and milk. Stir in the chopped spinach and roasted butternut squash.
- Pour the mixture into a greased oven-safe skillet. Sprinkle the cheese on top.
- Bake for 25-30 minutes, or until the frittata is set and lightly golden. Let it cool for a few minutes before slicing.
- Serve warm or at room temperature, and enjoy!
Sweet and Spicy Butternut Squash Stir-Fry
This Sweet and Spicy Butternut Squash Stir-Fry is a delicious blend of flavors that brings warmth and excitement to your dinner table. The natural sweetness of the squash pairs perfectly with a kick of heat from fresh peppers, making it an appealing dish whether you’re looking for a main course or a lively side. It’s easy to whip up, taking just a short time to prepare and cook, which makes it perfect for busy weeknights.
With its vibrant colors and satisfying taste, this stir-fry is sure to please everyone. Whether you’re meal prepping or just need a comforting dish, this recipe hits the spot. Pair it with rice or quinoa for a wholesome meal that’s as nutritious as it is flavorful.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cubed butternut squash and cook for about 5 minutes, stirring occasionally until it starts to soften.
- Add the sliced red and green bell peppers and continue to stir-fry for another 5 minutes until the vegetables are tender.
- Stir in the minced garlic, soy sauce, honey (or maple syrup), and chili flakes. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste. Serve over cooked rice or quinoa for a complete meal.
Final Thoughts
Butternut squash proves it’s so much more than a seasonal side—it’s a meal hero in its own right. With these 11 roasted recipes, you’ll always have a flavorful, wholesome option ready to go. Whether you’re looking for comfort food, a nutritious base, or something fresh and new, these dishes have you covered from prep to plate.
