20 Nutty & Sweet Butternut Squash Recipes
Along with apples and pumpkins, butternut squash is one of those foods that’s perfect for fall. Its textute lends itself well to being transformed into a creamy soup, stew, or pasta, and it can be a nutrient-dense alternative to potatoes in many dishes.
Or, if you don’t want to process it into a soup or pasta, butternut squash is delicious all on its own when it’s roasted and seasoned simply with garlic, salt, and pepper.
So, whether your butternut squash is the main entree or just a healthy side dish, here are some of our favorite ways to use this sweet and nutty squash all winter long.
Butternut Squash Soup with Sun-Dried Tomatoes
With butternut squash’s mild creaminess, sun-dried tomatoes add a much-needed punch of acidity and sweetness to give this soup a rich flavor.
- 1 yellow onion, peeled and chopped
- 5-6 cloves garlic peeled and chopped
- 4-6 sliced cremini mushrooms
- 2 T olive oil or butter
- 4-6 pieces sun dried tomato, soaked in 1 cup water for 20 minutes
- 1 2-3 lb. butternut squash, peeled and cubed in 1/2″ to 1″ cubes (optional: save seeds for roasting, see Tips & Notes)
- 1 red or yellow potato, cut into chunks (peeled or unpeeled)
- Water or broth to cover the vegetables
- Salt and pepper to taste
- 1/2 cup grated Parmesan or pecorino Romano cheese
- In a soup pot, sauté onions and garlic in olive oil or melted butter until onions are transparent. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
- Add the soaked tomatoes, squash and potato and just enough water or broth to submerge vegetables. Bring soup to a gentle boil and simmer gently, uncovered, for 30-40 minutes. Stir occasionally, adding more water or broth as necessary to keep vegetables covered with liquid. Cook until squash falls apart easily.
- Puree with immersion blender or potato masher and season to taste with salt and pepper. Soup should be the consistency of a medium-thick split pea soup. (See Tips and Notes for using a blender of food processor.) Sprinkle with grated Parmesan or pecorino Romano cheese and serve.
Squash, Bacon and Apple Hash
Butternut squash is subbed in for potatoes in this healthy take on breakfast hash. If bacon isn’t your thing, our housemade breakfast sausage would be a great substitute.
- 4 cups diced butternut squash (about a 3-pound squash)
- 2 teaspoons vegetable oil
- 1/2 pound bacon
- 1 cup diced yellow onion
- 1 apple, peeled, cored and diced into 1-inch cubes
- 2 teaspoons minced fresh sage
- Ground black pepper
- Preheat the oven to 400°F.
- Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside.
- While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.
Butternut Apple Bisque
This recipe could be called “Fall In a Bowl Bisque”. The addition of apples gives it extra sweetness that balances well with the curry powder.
- 1 medium onion, diced
- 1 tablespoon butter or vegetable oil
- 1 tablespoon curry powder (or more, to taste)
- 1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed
- 1 Granny Smith apple, cored, peeled, and cubed
- 5 cups low-sodium vegetable stock
- Sea salt to taste
- In a 4-quart pot, heat the butter or oil and saute the onion over medium heat until soft, about 5 minutes.
- Add curry powder and sauté 3 more minutes, being careful not to burn.
- Add squash, apple, and vegetable stock to the pot and bring to a boil.
- Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender.
- Puree the soup in a food processor or blender and salt to taste.
Squash and Caramelized Onion Tart
Thinly sliced butternut and delicata squash are combined with sweet potatoes, onions, and garlic, and baked int a homemade crust to create a simple, yet delectable seasonal tart.
Butter and cheese provide the tart with a rich and salty filling that’s highlighted by lots of fresh herbs.
This dish would be a great vegetarian option for your guests at Thanksgiving!
Roasted Butternut Squash
Sometimes the best way to savor local butternut squash is by simply roasting it.
This recipe offers 3 different fillings to stuff your roasted butternut squash with so you have some flexibility to find what you prefer.
No matter how you stuff them, serve your butternut squash with your favorite meat and some roasted veggies for a healthy weeknight meal.
Creamy Butternut Squash Alla Vodka Pasta
With its creamy texture, naturally butternut squash is a great base for a rich pasta sauce.
In this recipe, butternut squash is pureed and combined with prosciutto, shallots, garlic, vodka, and tomato paste to create a fall inspired version of traditional vodka sauce.
Serve your pasta with extra parm on top and a piece of crusty bread for dipping.
Butternut Squash Chipotle Chili with Avocado
Vegan-friendly and full of heaty, spicy flavors, this chipotle chili with butternut squash is the perfect seasonal side for Taco Tuesday.
Butternut squash adds a subtle sweetness to compliment spicy chioptle and cool avocado.
You could also serve this chili at your next Sunday football get together with a side of chips and salsa.
Butternut Squash Mac and Cheese with Broccoli
Yes, vegan mac and cheese is totally easy to make at home!
In this recipe from Forks Over Knives, spiced butternut squash, nutritional yeast, and plant-based milk all come together to create a rich and creamy sauce that’s similar to that of cheese.
Serve it over whole grain pasta in your favorite shape. And don’t forget the broccoli!
Butternut Lasagna with Wild Mushrooms and Sage
Here’s a recipe that combines two of the best ingredients the Northwest has to offer right now: winter squash and wild mushrooms.
This is definitely not your run-of-the-mill lasagna recipe, espeically since it’s made without tomato. It’s a rich and cozy dinner that’s full of unexepcted, but satisfying, texture.
Butternut Squash Steaks with Brown Butter-Sage Sauce
Oftentimes, butternut squash is transformed into a puree for recipes, but here’s it’s simply sliced into steaks.
Rather than having a creamy texture, these steaks are perfectly crisp and buttery on the outside and have a tender interior.
Serve these simple steaks as a vegetarian main with your favorite veggies on the side.
Hasselback Butternut Squash
If you’re looking for a quick and easy, yet flavorful side dish for dinner or Thanksgiving, consider this 8-ingredient hasselback butternut squash.
Butternut squash is simple cut in half and scored before being topped with homemade prosciutto breadcrumbs and herby sage butter.
Serve this salty-buttery-sweet appetizer with your favorite protein and roasted veggies.
Roasted Butternut Squash and Sage Pierogi
There’s something perfectly fall about combining butternut squash and sage.
In this recipe, butternut squash is turned into a savory, nutty filling for homemade pierogis.
Enjoy these delectable little treats with a fall harvest salad and roasted root veggies.
Butternut Squash, Coconut & Ginger Muffins
You probably don’t envision sweet baked goodies when you think of butternut squash—but you should!
In this muffin recipe, butternut squash is grated and combined with ginger, shredded coconut, and chopped pecans to create a texturally-satistfying treat.
If you end up with a bunch of leftover muffins, you can freeze them for up to 2 months.
Roasted Butternut Tikka Masala
Butternut squash soup meets tikka masala in this incredibly warm ans satisfying fall meal.
A fairly traditional tikka masala sauce is combined with roasted butternut squash and chicken (or chickpeas) before being topped off with a dollop of yogurt and fresh cilantro.
Serve it atop a bowl of rice with a side of naan.
Paleo Squash Galette
Fruit isn’t the only filling you can use for a seasonal galette!
In this recipe from Bob’s Red Mill, butternut squash is chopped and paired with pancetta and leeks for a flavorful filling that’s another solid appetizer option for Thanskgiving.
Coat the crust with an eggwash and salt and pepper to give it a crispy finish.