11 Easy and Delicious Butternut Squash Recipes to Try Today

Butternut squash is not just tasty; it’s easy to work with and super versatile! This list of simple recipes will show you how to whip up delicious meals in no time. Whether you’re looking to roast, puree, or stuff that squash, you’ll find something quick and satisfying here!

Butternut Squash and Spinach Pasta

This Butternut Squash and Spinach Pasta is a delightful dish that combines the sweetness of roasted butternut squash with the freshness of spinach. The creamy texture of the pasta pairs perfectly with the vibrant flavors, making it a satisfying meal that everyone will enjoy. Plus, it’s simple to whip up, making it ideal for a quick weeknight dinner.

The dish is not only delicious but also packed with nutrients. The butternut squash brings a lovely sweetness, while the spinach adds a pop of color and freshness. You’ll find this recipe is a great way to incorporate seasonal produce into your meals.

Ingredients

• 12 oz pasta (fettuccine or your choice)
• 2 cups butternut squash, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat a bit of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Stir in the roasted butternut squash and spinach. Pour in the vegetable broth and let simmer for 3-4 minutes until the spinach wilts.
5. Add the cooked pasta and Parmesan cheese to the skillet, tossing everything together until well combined. Serve warm and enjoy!

Roasted Butternut Squash with Herbs

Roasted butternut squash is a delicious and simple dish that brings out the natural sweetness of the squash. With its tender texture and caramelized edges, it’s a treat that pairs well with a variety of meals or can be enjoyed on its own. This recipe is straightforward, making it perfect for a quick weeknight dinner or a festive gathering.

The addition of fresh herbs elevates this dish, adding a burst of flavor that complements the squash beautifully. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this recipe easy to follow and satisfying to make.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
5. Remove from the oven and sprinkle with fresh parsley before serving.

Creamy Butternut Squash Soup

This creamy butternut squash soup is a delightful blend of flavors that’s perfect for cozy evenings. It’s smooth, rich, and slightly sweet, making it a comforting dish that warms you from the inside out. Plus, it’s super easy to whip up, so you can enjoy a homemade meal without spending hours in the kitchen.

The combination of roasted butternut squash and savory spices creates a delicious balance that’s hard to resist. Topped with a swirl of cream and crunchy pumpkin seeds, this soup not only tastes great but looks gorgeous too. Gather your ingredients, and let’s dive into this simple recipe!

Ingredients

• 2 medium butternut squashes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Pumpkin seeds for garnish

Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Combine Ingredients: Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and add cinnamon and nutmeg. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Finish and Serve: If desired, stir in heavy cream for extra richness. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with pumpkin seeds.

Butternut Squash Fritters

Butternut squash fritters are a delightful treat that combines the sweet, nutty flavor of squash with a crispy exterior. They are easy to whip up and make for a perfect snack or side dish. These fritters are not only tasty but also packed with nutrients, making them a guilt-free indulgence.

To make these fritters, the squash is grated and mixed with a few simple ingredients before being pan-fried to golden perfection. The result is a crunchy outside, soft inside, and a dish that can be enjoyed alone or with a dollop of sour cream or yogurt on top.

Ingredients

• 2 cups grated butternut squash
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Oil for frying

Instructions

1. Prepare the Squash: Grate the butternut squash using a box grater or food processor and place it in a large bowl.
2. Mix Ingredients: Add flour, Parmesan cheese, egg, garlic powder, salt, pepper, and parsley to the grated squash. Mix until well combined.
3. Heat the Oil: In a skillet over medium heat, add enough oil to coat the bottom of the pan.
4. Cook the Fritters: Scoop about two tablespoons of the mixture into the hot oil and flatten slightly. Fry for about 3-4 minutes on each side until golden brown. Repeat until all mixture is cooked.
5. Serve: Drain the fritters on paper towels and serve warm with sour cream or yogurt on top.

Stuffed Butternut Squash Boats

Stuffed butternut squash boats are a delightful and healthy way to enjoy this versatile vegetable. The natural sweetness of the squash pairs perfectly with savory fillings, making each bite a burst of flavor. This recipe is simple to follow and perfect for a cozy dinner or a festive gathering.

These boats can be filled with a variety of ingredients, such as quinoa, nuts, and dried fruits, creating a satisfying dish that is both nutritious and filling. Plus, they’re visually appealing, making them a wonderful addition to your dinner table!

Ingredients

• 2 medium butternut squash
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped nuts (walnuts or pecans work well)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender.
4. In a bowl, mix the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, and a pinch of salt and pepper.
5. Once the squash is done roasting, flip it over and fill each half with the quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
7. Garnish with fresh parsley before serving.

Butternut Squash Risotto

Butternut squash risotto is a creamy and comforting dish that highlights the sweet, nutty flavor of the squash. This recipe is simple to make and perfect for a cozy dinner or impressing guests. The risotto is rich and creamy, with a beautiful golden color that makes it as appealing to the eyes as it is to the palate.

By slowly adding broth and stirring, you create a velvety texture that pairs beautifully with the roasted butternut squash. This dish is not only delicious but also a wonderful way to enjoy seasonal produce. Let’s get cooking!

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 cup arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Prepare the Squash: Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes until tender and caramelized.
2. Sauté the Aromatics: In a large saucepan, heat a little olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Cook the Rice: Add the arborio rice to the saucepan and stir for about 2 minutes, until the rice is slightly translucent. Pour in the white wine, if using, and let it simmer until absorbed.
4. Add the Broth: Gradually add the vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir constantly for about 18-20 minutes until the rice is creamy and al dente.
5. Finish the Risotto: Stir in the roasted butternut squash and the grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes before serving.
6. Serve: Garnish with fresh sage leaves and an extra sprinkle of Parmesan cheese for a delightful finishing touch.

Butternut Squash Smoothie

This butternut squash smoothie is a delightful way to enjoy the seasonal flavors of fall. Creamy, naturally sweet, and packed with nutrients, it’s perfect for a quick breakfast or a refreshing snack. The combination of squash, banana, and warm spices creates a comforting taste that will leave you feeling cozy and satisfied.

Not only is this recipe simple to whip up, but it also brings a vibrant color to your glass. The smooth texture pairs wonderfully with a sprinkle of cinnamon on top, making it as appealing to the eyes as it is to the taste buds. Enjoy the benefits of butternut squash in a delicious format!

Ingredients

• 1 cup cooked butternut squash
• 1 ripe banana
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Ice cubes (optional, for a colder smoothie)

Instructions

1. In a blender, combine the cooked butternut squash, banana, almond milk, maple syrup, cinnamon, and nutmeg.
2. Blend until smooth, adding ice cubes if you prefer a chillier smoothie.
3. Taste and adjust sweetness if necessary by adding more maple syrup.
4. Pour into a glass and sprinkle with a little extra cinnamon on top. Enjoy!

Butternut Squash Salad with Maple Vinaigrette

This butternut squash salad is a delightful mix of sweet and savory flavors that come together in a simple and refreshing dish. The roasted squash offers a creamy texture, while the greens add a nice crunch. Topped with a maple vinaigrette, this salad is perfect for any occasion and is super easy to whip up.

You don’t need to be a culinary expert to make this salad shine. It’s quick to prepare and brings a bright, autumn-inspired touch to your table. Each bite is a harmony of flavors that will leave you wanting more!

Ingredients

• 4 cups arugula or mixed greens
• 2 cups butternut squash, peeled and cubed
• 1/2 cup pecans, toasted
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
2. Prep the Vinaigrette: In a small bowl, whisk together maple syrup, apple cider vinegar, and a pinch of salt and pepper.
3. Assemble the Salad: In a large bowl, combine the arugula, roasted butternut squash, toasted pecans, and feta cheese. Drizzle with the maple vinaigrette and toss gently to combine.
4. Serve: Serve immediately and enjoy the lovely blend of flavors!

Spicy Butternut Squash Tacos

Spicy butternut squash tacos are a vibrant and delicious way to enjoy seasonal flavors. The sweetness of roasted butternut squash pairs perfectly with the kick of spices, creating a delightful combination that’s both satisfying and light. This recipe is easy to make, making it perfect for a quick weeknight dinner or a fun gathering with friends.

Each bite is a burst of flavor, especially when topped with fresh avocado and cilantro. These tacos are not only tasty but also packed with nutrients. You can customize the toppings to suit your taste, making them a versatile option for everyone!

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, chili powder, cumin, paprika, salt, and pepper in a large bowl.
2. Spread the seasoned squash on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by filling each tortilla with roasted squash, topping with avocado slices, and garnishing with fresh cilantro.
5. Serve with lime wedges on the side for an extra zesty kick.

Butternut Squash Mash

Butternut squash mash is a creamy, comforting side dish that brings a touch of sweetness to your meal. The rich, buttery flavor pairs wonderfully with just about anything, making it a versatile option for any dinner table. Plus, it’s simple to make, allowing you to enjoy a wholesome dish without spending hours in the kitchen.

This mash is not only delicious but also packed with nutrients, making it a healthy choice. With a few basic ingredients, you can whip up this vibrant dish in no time. Whether served alongside roasted meats or as part of a vegetarian feast, butternut squash mash is sure to impress your diners.

Ingredients

• 2 medium butternut squash, peeled, seeded, and cubed
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream (or milk for a lighter option)
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Boil the Butternut Squash: In a large pot, bring water to a boil. Add the cubed butternut squash and cook for about 15-20 minutes, until tender.
2. Drain and Mash: Once cooked, drain the squash and return it to the pot. Add the butter and cream, then mash until smooth and creamy.
3. Season: Stir in salt and pepper to taste. Adjust the consistency with more cream if needed.
4. Garnish and Serve: Transfer to a serving dish and sprinkle fresh chives on top for a pop of color before serving.

Butternut Squash and Black Bean Chili

This Butternut Squash and Black Bean Chili is a comforting dish that brings warmth and flavor to any table. The natural sweetness of the butternut squash pairs perfectly with the hearty black beans, creating a delightful balance. It’s not only simple to make, but it also comes together in one pot, making cleanup a breeze.

The chili is packed with spices, giving it a rich and zesty kick. Perfect for cozy nights or meal prep, this recipe is sure to satisfy your cravings and keep you nourished!

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Avocado slices, for topping

Instructions

1. In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes.
2. Add the diced butternut squash, chili powder, cumin, and smoked paprika. Stir and cook for another 5 minutes.
3. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the squash is tender.
4. Stir in the black beans and simmer for an additional 5 minutes to heat through.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and avocado slices.