The sweet, comforting flavor of butternut squash has captured the hearts (and taste buds) of many. Whether you’re a seasoned cook or just starting to experiment with new flavors, this versatile ingredient is sure to become a staple in your kitchen. And for good reason – its creamy texture and subtle sweetness make it the perfect base for a wide range of delicious recipes.
From hearty soups and stews to comforting casseroles and savory pasta dishes, butternut squash is the ultimate chameleon ingredient. In this article, we’ll be exploring 18 mouthwatering ways to bring out the best in this beloved gourd. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these recipes are sure to inspire your next culinary adventure.
Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup Recipe
Summary: This creamy soup is a perfect blend of roasted garlic and sweet butternut squash, simmered together with aromatic spices to create a cozy and comforting meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 3-4 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Roast the squash for 45-50 minutes or until tender.
4. In a large pot, sauté chopped onion and roasted garlic until fragrant.
5. Add broth, roasted squash, cumin, salt, and pepper. Simmer for 20-25 minutes or until soup is heated through.
6. Use an immersion blender to puree the soup, or transfer it to a blender in batches. Return to pot and add heavy cream or half-and-half. Stir until combined.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped fresh herbs or crusty bread.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sage Risotto
This creamy risotto combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine (if using) and cook until absorbed.
6. Warm the broth in a separate pot.
7. Add the roasted squash, butter, and chopped sage to the risotto. Cook, stirring frequently, until the liquid is mostly absorbed.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Savory Butternut Squash and Spinach Lasagna
A creative twist on the classic lasagna, this recipe combines the natural sweetness of butternut squash with the earthy flavor of spinach. Perfect for a comforting and nutritious meal.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 8 lasagna noodles
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
4. Combine mashed squash, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg in a bowl.
5. Grease a 9×13-inch baking dish with olive oil.
6. Assemble lasagna by layering cooked noodles, squash mixture, and spinach mixture.
7. Top with remaining mozzarella cheese and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Creamy Butternut Squash Mac and Cheese
A comforting twist on the classic macaroni and cheese, this recipe adds a sweet and creamy butternut squash puree to the mix.
Ingredients:
– 8 oz macaroni
– 2 cups butternut squash puree (cooked and mashed)
– 2 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Gradually whisk in heavy cream and bring mixture to a simmer. Reduce heat to low and let cook for 2-3 minutes or until thickened.
5. Stir in butternut squash puree, cheddar cheese, and Parmesan cheese until smooth. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheese if desired.
7. Bake for 20-25 minutes or until the top is golden brown and the mac and cheese is heated through.
Cooking Time: 30-35 minutes
Butternut Squash and Caramelized Onion Flatbread
Roasted butternut squash and caramelized onions combine to create a sweet and savory flatbread that’s perfect for a cozy evening.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon honey
– 1 package flatbread or pita bread
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onions over medium heat for 15-20 minutes or until caramelized, stirring occasionally.
4. In a small bowl, whisk together honey and 1 tablespoon olive oil.
5. Brush the flatbread with the honey mixture and top with roasted squash, caramelized onions, and any other desired toppings (such as crumbled goat cheese or chopped fresh herbs).
6. Bake in preheated oven for an additional 5-7 minutes or until crust is golden brown.
Cooking Time: approximately 40-50 minutes
Spicy Butternut Squash and Black Bean Tacos
Transform the flavors of fall into a vibrant, spicy taco filling with roasted butternut squash and black beans.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8 tacos shells (corn or flour)
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, cumin, smoked paprika, and cayenne pepper. Roast for 30 minutes, or until tender.
3. In a large skillet, cook onion over medium heat until translucent. Add black beans and stir to combine. Cook for an additional 5 minutes.
4. In a separate pan, warm tacos shells according to package instructions.
5. Assemble tacos by filling shells with roasted squash mixture, black bean mixture, and desired toppings.
Cooking Time: 40-45 minutes
Butternut Squash and Mushroom Stuffed Shells
This autumn-inspired take on classic stuffed shells combines the warmth of roasted butternut squash and earthy mushrooms with al dente pasta. Perfect for a cozy dinner party or a comforting weeknight meal.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash, peeled and cubed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash cubes in a single layer on a baking sheet with olive oil, salt, and pepper for 20-25 minutes, or until tender.
3. In a large skillet, sauté the onion and mushrooms in olive oil until softened. Add garlic and cook for an additional minute.
4. Cook pasta shells according to package directions. Drain and set aside.
5. Stuff each shell with the squash-mushroom mixture, followed by Parmesan and mozzarella cheese.
6. Place stuffed shells on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes
Savory Butternut Squash and Lentil Curry
Warm up with this aromatic and nutritious curry, perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onions and garlic in remaining 1 tablespoon olive oil over medium heat.
4. Add cumin, curry powder, and turmeric; cook for 1 minute, stirring constantly.
5. Add lentils, vegetable broth, and roasted squash to the pot. Bring to a simmer.
6. Reduce heat to low and let curry simmer for 20-25 minutes or until lentils are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Enjoy your warm and comforting Savory Butternut Squash and Lentil Curry!
Butternut Squash and Goat Cheese Galette
Butternut Squash and Goat Cheese Galette Recipe
A sweet and savory galette that combines the natural sweetness of butternut squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup goat cheese, crumbled
– 1/4 cup caramelized onions (see note)
– 1 tablespoon olive oil
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté the butternut squash cubes in olive oil until tender, about 20-25 minutes.
3. Roll out puff pastry to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
4. Arrange the cooked squash and crumbled goat cheese on one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush the pastry with a little water and sprinkle with salt and pepper to taste.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 30-40 minutes
Roasted Butternut Squash and Kale Salad with Tahini Dressing
This autumnal salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, all tied together with a creamy tahini dressing.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. In a large bowl, massage the kale leaves with your hands for about 5 minutes, until they become tender and slightly wilted.
4. In a blender or food processor, combine tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
5. Toss roasted squash and kale together in a large bowl. Drizzle with the tahini dressing and sprinkle with parsley. Serve immediately.
Cooking Time: 45-50 minutes (roasting squash) + 5 minutes (massaging kale)
Butternut Squash and Bacon Hash
A sweet and savory twist on traditional hash, this recipe combines the natural sweetness of roasted butternut squash with the smoky richness of crispy bacon.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
Instructions:
1. Preheat oven to 425°F.
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook bacon over medium-high heat until crispy. Remove from heat and set aside.
4. Add onion and garlic to the same skillet and cook until softened, about 5 minutes.
5. Combine roasted squash, cooked bacon, and onion mixture in a bowl. Season with salt and pepper to taste.
6. If using blue cheese, crumble on top of the hash and serve.
Cooking Time: 40-50 minutes
Creamy Butternut Squash Polenta
This creamy polenta recipe combines the natural sweetness of butternut squash with the richness of Parmesan cheese, creating a comforting and flavorful side dish perfect for fall and winter meals.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups water or vegetable broth
– 1 cup polenta cornmeal
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and roast for 45 minutes, or until tender.
3. Make the polenta: In a medium saucepan, bring the water or broth to a boil. Gradually whisk in the polenta cornmeal and reduce heat to low. Cook, stirring frequently, for 20-25 minutes, or until creamy and smooth.
4. Combine squash and polenta: Scoop out the roasted squash flesh and add it to the cooked polenta. Stir in the Parmesan cheese and butter until melted and combined. Season with salt to taste.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sage Stuffed Chicken Breast
Elevate your chicken game with this savory and aromatic dish, where the sweetness of roasted butternut squash pairs perfectly with the earthiness of sage.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash on a baking sheet lined with parchment paper for 45 minutes, or until tender.
3. In a small bowl, mix together garlic, sage, salt, and pepper.
4. Stuff each chicken breast with the sage mixture, then place them on a separate baking sheet lined with parchment paper.
5. Drizzle the tops with olive oil and bake for 25-30 minutes, or until cooked through.
6. Serve the stuffed chicken breasts with roasted butternut squash and your choice of sides.
Cooking Time: 1 hour 15 minutes
Savory Butternut Squash and Turkey Chili
This hearty chili recipe combines the natural sweetness of butternut squash with the savory flavor of turkey, creating a deliciously comforting meal perfect for chilly fall evenings.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 lb ground turkey
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. In a large pot or Dutch oven, cook ground turkey over medium-high heat until browned, breaking up with a spoon as needed.
4. Add onion, garlic, and red bell pepper to the pot; cook until vegetables are softened.
5. Stir in cumin, smoked paprika, and roasted squash.
6. Add diced tomatoes and kidney beans; season with salt and pepper to taste.
7. Simmer chili for 20-25 minutes or until flavors have melded together.
Cooking Time: About 1 hour total (30 minutes roasting squash + 20-25 minutes simmering)
Butternut Squash and Gruyere Tart
A delightful fall-inspired tart that combines the sweetness of butternut squash with the richness of Gruyère cheese.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup Gruyère cheese, grated
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash, onion, and garlic in butter until tender.
3. Stir in heavy cream, Gruyère cheese, salt, and pepper.
4. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
5. Fill the crust with the squash mixture and smooth the top.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is heated through.
7. Garnish with fresh thyme leaves before serving.
Cooking Time: 35-40 minutes
Butternut Squash and Chickpea Stew
Butternut Squash and Chickpea Stew Recipe
Warm up with this comforting and nutritious stew that combines the sweetness of butternut squash with the earthiness of chickpeas. This recipe is perfect for a cozy evening meal or as a make-ahead option for lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
4. Add the butternut squash, chickpeas, vegetable broth, salt, and pepper. Stir to combine.
5. Bring the stew to a boil, then cover and transfer it to the preheated oven.
6. Braise for 45-50 minutes, or until the squash is tender.
7. Garnish with cilantro leaves, if desired. Serve hot over rice or with crusty bread.
Cooking Time: 1 hour 15 minutes
Roasted Butternut Squash and Farro Bowl
Roasted Butternut Squash and Farro Bowl Recipe
Summary: This recipe combines the natural sweetness of roasted butternut squash with the nutty flavor of farro, creating a delicious and nutritious bowl perfect for a weeknight dinner.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup of farro
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or sage for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel the butternut squash and cut it in half lengthwise.
3. Scoop out the seeds and pulp, then place the squash on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the squash and sprinkle with salt and pepper.
5. Roast the squash for 45-50 minutes, or until tender and caramelized.
6. While the squash is roasting, cook the farro according to package instructions.
7. In a large skillet, sauté the sliced onion and minced garlic in a little olive oil until softened.
8. To assemble the bowl, divide the cooked farro between two bowls, then top with roasted butternut squash and sautéed onion mixture.
Cooking Time: 50-60 minutes
Butternut Squash and Sausage Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted butternut squash with the savory taste of sausage.
Ingredients:
– 4 large bell peppers, any color
– 1 medium butternut squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in a separate pan for 45 minutes, or until tender.
3. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the sausage mixture; cook until the onion is translucent.
5. Stuff each bell pepper with the sausage mixture, followed by roasted squash and a sprinkle of oregano.
6. Top with shredded cheese (if using) and bake for 25-30 minutes, or until peppers are tender.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to fall in love with butternut squash! This versatile ingredient takes center stage in these 18 creamy and savory recipes. From comforting soups to decadent mac and cheese, there’s something for everyone. Discover how to make roasted garlic butternut squash soup, butternut squash and sage risotto, and many more mouthwatering dishes. With flavors ranging from spicy to sweet, you’ll be cooking up a storm in no time. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to become new favorites.
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