Butternut squash is the ultimate fall and winter staple—sweet, creamy, and endlessly versatile. Whether roasted until caramelized, blended into velvety soups, or folded into hearty pastas, this humble vegetable can transform into something truly spectacular with just a few simple ingredients. But how do you take it beyond basic side dishes and make it the star of your meals?
This roundup is your go-to guide for cooking with butternut squash in ways that surprise and delight. Imagine tender cubes tossed in maple syrup and sage for a side that steals the show, or rich, spiced squash soup that warms you from the inside out. Craving something more substantial? Picture cheesy stuffed squash boats, crispy squash fritters with a tangy dipping sauce, or a creamy risotto that makes every bite feel indulgent. From quick weeknight fixes to impressive dinner party dishes, these recipes cover every craving and occasion.
And let’s not forget the extras—roasted squash seeds for snacking, silky purées for spreading on toast, or even sweet treats like muffins and pies that prove squash belongs in dessert, too. With tips on how to peel, chop, and cook squash like a pro, plus creative ways to use leftovers, this list ensures no squash goes to waste. So grab your favorite knife, pick a recipe (or two!), and get ready to fall in love with butternut squash all over again.
Creamy Butternut Squash Risotto
Creamy butternut squash risotto is a comforting dish that brings together the sweet, nutty flavor of butternut squash and the rich creaminess of Arborio rice. It’s perfect for chilly days when you’re craving something warm and satisfying. Plus, this risotto is straightforward to whip up, making it an excellent choice for both novice and experienced cooks.
The risotto features a delightful blend of flavors, with the butternut squash providing a vibrant orange hue and a naturally sweet taste. You’ll love how the creamy texture and hints of garlic and herbs come together to create a mouthwatering experience that pairs well with a variety of mains or can stand alone as a hearty dish.
Roasted Butternut Squash Salad
This roasted butternut squash salad is a delightful way to enjoy the warm, nutty flavors of squash combined with fresh greens. It’s not only delicious but also super easy to prepare, making it a perfect addition to any meal or a satisfying stand-alone dish.
The sweet roasted squash pairs beautifully with the crunch of nuts and the tanginess of cranberries, creating a taste that’s both comforting and refreshing. Whether you’re hosting a gathering or just looking for a healthy side, this salad fits the bill.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens (like arugula and spinach)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash in the oven for 25-30 minutes, or until tender and golden brown, turning halfway through.
- In a large bowl, combine the mixed greens, roasted squash, dried cranberries, walnuts, and feta cheese, if using.
- In a small bowl, whisk together balsamic vinegar and honey or maple syrup. Drizzle over the salad and toss gently to combine.
- Serve immediately and enjoy your delicious roasted butternut squash salad!
Butternut Squash Soup with Sage
Butternut squash soup is a warm, comforting dish that showcases the sweet, nutty flavor of butternut squash. The addition of fresh sage adds an aromatic touch, enhancing the overall taste and making it perfect for chilly days. This soup is not only delicious but also simple to make, allowing you to enjoy a homemade meal with minimal effort.
This creamy soup can be served as a starter or enjoyed as a main dish, especially when paired with some crusty bread. It’s a delightful way to celebrate seasonal ingredients while impressing your family and friends with your cooking skills.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or cream)
- 2 tablespoons fresh sage, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: additional sage leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
- Add the diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Stir in the coconut milk and fresh sage, blending everything together using an immersion blender until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
- Season with salt and pepper to taste. Serve hot, garnished with additional sage leaves if desired.
Butternut Squash and Black Bean Tacos
Butternut squash and black bean tacos bring a delightful twist to your taco night. The sweetness of the squash pairs perfectly with the hearty black beans, creating a filling that is not only tasty but also nutritious. This recipe is simple to whip up, making it perfect for busy weeknights or casual gatherings.
The combination of flavors in these tacos is sure to please everyone. With a blend of spices, fresh toppings, and creamy avocado, each bite offers a satisfying crunch and a burst of flavor. Plus, it’s a great way to incorporate seasonal produce into your meals.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced butternut squash with olive oil, cumin, paprika, salt, and pepper. Spread it out on a baking sheet in a single layer.
- Roast the squash for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the squash is roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- To assemble the tacos, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Layer the roasted butternut squash and black beans onto each tortilla. Top with sliced avocado and chopped cilantro.
- Serve with lime wedges on the side for an extra zing!
Maple Glazed Butternut Squash
Maple glazed butternut squash brings a delightful sweetness to your table. The natural earthiness of the squash pairs perfectly with the rich, caramel-like notes of maple syrup. This dish is not only delicious but also simple to prepare, making it an excellent choice for weeknight dinners or festive gatherings.
The glaze adds a glossy finish, enhancing both the flavor and appearance. Roasting the squash until tender creates a satisfying texture, and the addition of nuts offers a nice crunch. It’s a perfect side that complements a variety of mains while being a standout dish in its own right.
Ingredients
- 1 medium butternut squash, peeled and diced
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup pecans, toasted
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
- Remove from the oven and stir in the toasted pecans.
- Garnish with fresh parsley if desired and serve warm.
Savory Butternut Squash Gratin
This Savory Butternut Squash Gratin is a delightful addition to any meal. It’s creamy, cheesy, and has a hint of sweetness from the squash, creating a perfect balance of flavors. The crispy top adds a satisfying texture that everyone will love. Plus, it’s surprisingly simple to prepare, making it a great choice for both weeknight dinners and special occasions.
Layered with cheese and herbs, this gratin is not just a side dish; it can easily stand on its own as a main event. The combination of butternut squash, cream, and cheese makes it a comforting dish that warms the soul. Let’s get cooking!
Ingredients
- 2 medium butternut squashes, peeled and sliced thinly
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon thyme, dried or fresh
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
- In a bowl, mix heavy cream, garlic, thyme, salt, and pepper. Set aside.
- Layer half of the butternut squash slices in the baking dish. Pour half of the cream mixture over the squash and sprinkle with half of the Gruyère cheese.
- Repeat the layers with the remaining squash, cream mixture, and Gruyère cheese.
- Top the final layer with Parmesan cheese and breadcrumbs for an extra crispy topping.
- Bake for 45-50 minutes, or until the top is golden brown and the squash is tender.
- Let it cool for a few minutes before serving. Enjoy your delicious gratin!
Butternut Squash Pasta with Spinach
This Butternut Squash Pasta with Spinach is a delightful dish that brings together the earthy sweetness of roasted butternut squash and the nutritious goodness of fresh spinach. It’s creamy, comforting, and bursting with flavor, making it a fantastic choice for a family meal or a cozy dinner with friends. Plus, it’s simple to whip up, so you can enjoy a delicious homemade dinner without spending hours in the kitchen.
The pasta is coated in a smooth sauce that highlights the butternut squash, while the spinach adds a vibrant touch and a healthy boost. This dish is perfect for pasta lovers looking to try something new. Just pair it with a slice of crusty bread, and you have a wholesome meal ready to impress!
Ingredients
- 8 oz pasta (your choice)
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 garlic clove, minced
- 2 cups fresh spinach
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash with olive oil, salt, and pepper. Roast for about 25-30 minutes until tender.
- While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat some olive oil over medium heat and sauté the garlic until fragrant. Add the roasted butternut squash and vegetable broth, and mash slightly to create a sauce.
- Stir in the cooked pasta and fresh spinach, mixing until the spinach wilts. If desired, add Parmesan cheese for extra creaminess.
- Serve warm, garnished with extra cheese if you like.
Butternut Squash and Chickpea Curry
This butternut squash and chickpea curry is a warm, comforting dish that’s perfect for any time of year. Its rich flavors come from a blend of spices that complement the sweetness of the squash and the creaminess of the chickpeas. Plus, it’s simple to make, making it a great option for busy weeknights or a cozy weekend meal.
The combination of tender squash and hearty chickpeas creates a satisfying meal that’s both nutritious and delicious. Serve it over fluffy rice or with warm naan for the ultimate experience.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cilantro for garnish
- Cooked rice or naan for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add diced butternut squash, curry powder, turmeric, salt, and pepper. Stir to coat the squash in the spices.
- Pour in the coconut milk and add the chickpeas. Bring to a simmer and cook until the squash is tender, about 15-20 minutes.
- Serve hot over rice or with naan, garnished with fresh cilantro.
Stuffed Butternut Squash with Quinoa and Cranberries
This stuffed butternut squash recipe is a delightful blend of sweet and savory flavors that’s both comforting and nutritious. The squash is roasted to perfection, while the quinoa provides a hearty base, and the cranberries add a pop of tartness. It’s a simple dish to prepare, making it perfect for weeknight dinners or festive occasions.
Not only is this meal visually stunning, but it’s also packed with vitamins and fiber. Plus, it’s vegetarian-friendly and can easily be made vegan. So, whether you’re hosting a holiday gathering or just looking to enjoy a warm, satisfying dish, this stuffed butternut squash will surely impress!
Ingredients
- 1 large butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup dried cranberries
- 1/2 cup chopped nuts (like pecans or walnuts)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle the squash with olive oil, sprinkle with salt and pepper, and place it cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
- While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- In a skillet, sauté onions and garlic until soft. Stir in the cooked quinoa, cranberries, chopped nuts, and ground cinnamon. Mix well and season with salt and pepper.
- Once the squash is done roasting, carefully flip it over and fill each half with the quinoa mixture. Return to the oven for an additional 10 minutes to heat through.
- Garnish with fresh parsley before serving. Enjoy your delicious stuffed butternut squash!
Butternut Squash Pizza with Goat Cheese
This Butternut Squash Pizza is a delightful twist on traditional pizza. It combines the sweet and nutty flavors of roasted butternut squash with the tanginess of goat cheese, making each bite a burst of flavor. Perfect for a cozy dinner or a casual gathering, this pizza is both easy to prepare and visually appealing.
The creamy goat cheese complements the roasted squash beautifully, while a sprinkle of fresh arugula adds a peppery finish. Not only is this dish a feast for the taste buds, but it’s also simple enough for weeknight cooking!
Ingredients
- 1 pre-made pizza dough
- 2 cups butternut squash, thinly sliced
- 1 cup goat cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup fresh arugula
Instructions
- Preheat your oven to 475°F (245°C).
- On a baking sheet, toss the butternut squash slices with olive oil, salt, and pepper. Roast in the oven for about 20 minutes, until tender and slightly caramelized.
- While the squash is roasting, roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet.
- Spread the mozzarella cheese evenly over the dough. Layer the roasted butternut squash slices on top and sprinkle crumbled goat cheese over everything.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Once out of the oven, top the pizza with fresh arugula. Slice and serve warm!
Grilled Butternut Squash with Herb Dressing
Grilled Butternut Squash with Herb Dressing brings a delicious twist to your table. The natural sweetness of the squash pairs wonderfully with a vibrant herb dressing, making it a great side dish or light main. This recipe is simple to whip up, so you can impress your guests without spending hours in the kitchen.
The gentle grilling enhances the squash’s flavor while adding a nice char. Topped with a refreshing herb dressing, this dish is both colorful and nutritious. Perfect for any occasion, it will surely become a favorite!
Ingredients
- 1 medium butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the grill to medium-high heat.
- Brush the cut sides of the butternut squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on the grill and cook for about 10-15 minutes, or until tender and grill marks appear.
- Meanwhile, in a small bowl, combine parsley, basil, lemon juice, garlic, and red pepper flakes. Mix well.
- Once the squash is done, remove from the grill and let it cool slightly. Drizzle the herb dressing over the top before serving.
Butternut Squash Fritters with Yogurt Dip
Butternut squash fritters are a delightful way to bring a touch of autumn to your table. These crispy little bites are slightly sweet, wonderfully savory, and have a comforting texture that makes them perfect for dipping. Served with a creamy yogurt dip, they are both delicious and simple to prepare, making them a great choice for any occasion.
The process is straightforward, involving shredding or mashing the butternut squash and mixing it with a few pantry staples. The result is a tasty snack or side that pairs beautifully with the tangy yogurt dip. Whether you’re enjoying them as an appetizer or a side dish, these fritters are sure to be a hit!
Ingredients
- 2 cups butternut squash, peeled and grated
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 2 large eggs
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- 1 teaspoon cumin (optional)
- Oil for frying
- 1 cup plain yogurt
- Fresh herbs for garnish (like cilantro or parsley)
Instructions
- Prepare the Squash: Start by grating the butternut squash and place it in a bowl. Add a pinch of salt and let it sit for about 10 minutes to draw out excess moisture.
- Mix the Ingredients: In a separate bowl, whisk together the flour, cornmeal, baking powder, cumin, and pepper. Add the grated squash and eggs, mixing until just combined.
- Heat the Oil: In a large skillet, heat oil over medium heat. You want enough oil to cover the bottom of the pan.
- Fry the Fritters: Spoon the mixture into the hot oil, flattening them slightly with the back of a spatula. Cook for about 3-4 minutes on each side until golden brown. Drain on paper towels.
- Prepare the Dip: While the fritters are cooking, mix the yogurt with chopped herbs and a pinch of salt in a small bowl.
- Serve: Plate the fritters warm and serve with the yogurt dip on the side, garnished with fresh herbs.
Final Thoughts
Butternut squash is more than just a seasonal ingredient—it’s a blank canvas for bold flavors and comforting textures. Whether you’re looking for a cozy side, a satisfying main, or even a surprising sweet twist, these recipes prove just how adaptable and delicious this squash can be. So next time you spot one at the market, don’t just think “soup.” Think crispy, creamy, savory, and sweet—then get cooking!
