15 Best Ever Butternut Squash Recipes

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I love to make butternut squash recipes when fall rolls around, I always find myself reaching for butternut squash. It’s one of those ingredients that makes everything feel cozy, warm, and just a little special. Whether it’s roasted to caramelized perfection, blended into a creamy soup, or stuffed and baked, butternut squash finds its way onto my table in so many delicious ways. I love how it adds natural sweetness and a velvety texture to both savory and sweet dishes.

In my house, butternut squash isn’t just a side dish – it’s the star of the meal. I use it in soups for chilly evenings, toss it into salads for a burst of color, and even bake it into muffins for an easy breakfast. The beauty of butternut squash is its versatility – it plays well with bold spices like paprika and cumin, but it’s also wonderful with cinnamon and maple syrup. Whether you want something hearty, like a squash risotto, or something light, like a salad with roasted squash and greens, there’s always a way to work it into the menu.

That’s exactly why I’ve pulled together this collection of my 15 favorite butternut squash recipes. From savory mains like squash tacos to sweet treats like spiced muffins, these recipes cover all the bases. There’s something for every occasion, and you’ll never get bored with the variety here. Whether you’re cooking for family, meal-prepping for the week, or planning a cozy dinner with friends, these recipes are sure to inspire you to bring more butternut squash into your kitchen.

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1. Roasted Butternut Squash

This dish highlights the sweetness of the squash, balanced with the savory flavors of garlic, thyme, and smoky paprika.

Servings and Yield: Serves 4
Preparation and Cooking Time: 10 minutes prep, 40 minutes cooking

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp thyme leaves
• 1 tsp bouillon powder
• Salt and black pepper to taste

How to Make Roasted Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the squash cubes with olive oil, garlic, paprika, thyme, bouillon powder, salt, and pepper. Toss well to coat.
3. Spread the squash on a lined baking sheet in a single layer.
4. Roast for 35-40 minutes, stirring halfway through, until the squash is golden brown and tender.
5. Serve hot as a side dish for roasted meats or grain bowls.

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2. Creamy Butternut Squash Soup with Coconut Milk and Ginger

This velvety soup is perfect for chilly evenings, balancing the sweetness of butternut squash with coconut milk and ginger. Curry powder adds just the right spice, making it one of the butternut squash recipes you’ll want to enjoy all season.

Servings and Yield: Serves 6
Preparation and Cooking Time: 15 minutes prep, 30 minutes cooking

Ingredients

• 1 large butternut squash, peeled and chopped
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp curry powder
• ½ tsp onion powder
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp salt
• ½ tsp black pepper

How to Make Creamy Butternut Squash Soup

1. Heat 2 tablespoons of oil in a large pot over medium heat. Sauté the onions and garlic for 5 minutes until softened.
2. Add the ginger, curry powder, and onion powder, stirring to coat the onions. Cook for 1 minute until fragrant.
3. Add the chopped squash and broth. Bring to a boil, then reduce the heat and simmer for 20 minutes until the squash is soft.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and simmer for 5 more minutes.
5. Season with salt and pepper. Serve hot with crusty bread.

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3. Butternut Squash Risotto with Parmesan and Thyme

This creamy risotto combines tender butternut squash with Parmesan and thyme, creating a cozy, satisfying dish. It’s one of those butternut squash recipes that feels fancy but is simple enough for weeknight dinners.

Servings and Yield: Serves 4-6
Preparation and Cooking Time: 10 minutes prep, 35 minutes cooking

Ingredients

• 1 small butternut squash, cubed
• 1 ½ cups Arborio rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken broth, warmed
• 1 cup white wine
• ½ tsp garlic powder
• ½ tsp thyme leaves
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

How to Make Butternut Squash Risotto

1. Preheat your oven to 375°F (190°C). Roast the squash cubes for 20 minutes until soft and golden.
2. In a pot, sauté the onions and garlic in butter until soft, about 5 minutes.
3. Add the rice and stir for 2 minutes to toast it slightly.
4. Pour in the white wine, stirring continuously until absorbed.
5. Add the broth one ladle at a time, stirring often and allowing the liquid to absorb before adding more.
6. Stir in the roasted squash, Parmesan, garlic powder, thyme, salt, and pepper. Cook for 5 more minutes until creamy.
7. Serve warm with additional Parmesan on top.

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4. Butternut Squash Mac and Cheese

This dish takes classic mac and cheese up a notch with roasted squash blended into a creamy sauce. Garlic and bouillon add bold flavors, making it a favorite among butternut squash recipes. It’s the perfect comfort food for a cozy family dinner.

Servings and Yield: Serves 6
Preparation and Cooking Time: 25 minutes prep, 30 minutes cooking

Ingredients

• 3 cups butternut squash, cubed
• 8 oz elbow pasta
• 2 cups sharp cheddar cheese, shredded
• 1 cup milk
• 2 tbsp butter
• 1 tsp garlic powder
• ½ tsp paprika
• 1 tsp chicken bouillon powder
• Salt and pepper to taste

How to Make Butternut Squash Mac and Cheese

1. Roast the squash cubes at 400°F for 20-25 minutes until tender.
2. Cook the pasta according to package directions. Drain and set aside.
3. In a blender, combine the roasted squash, milk, butter, garlic powder, paprika, and bouillon powder. Blend until smooth.
4. Mix the sauce with the pasta and stir in the shredded cheese.
5. Transfer to a baking dish, sprinkle with extra cheese, and bake at 375°F for 10 minutes until bubbly.

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5. Stuffed Butternut Squash with Quinoa and Cranberries

This festive dish features roasted squash filled with quinoa, cranberries, and walnuts for a sweet-savory combination.

Servings and Yield: Serves 4
Preparation and Cooking Time: 15 minutes prep, 50 minutes cooking

Ingredients

• 2 small butternut squashes, halved and seeded
• 1 cup quinoa, cooked
• ½ cup dried cranberries
• ¼ cup chopped walnuts
• 1 tsp cinnamon
• ½ tsp onion powder
• Salt and pepper to taste

How to Make Stuffed Butternut Squash

1. Preheat your oven to 375°F. Place the squash halves cut-side up on a baking sheet and roast for 40 minutes.
2. Meanwhile, combine the cooked quinoa, cranberries, walnuts, cinnamon, onion powder, salt, and pepper in a bowl.
3. Fill the roasted squash halves with the quinoa mixture. Return to the oven and bake for 10 more minutes.
4. Serve warm as a main dish or festive side.

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6. Butternut Squash and Sage Pasta

This dish marries the sweetness of butternut squash with the earthy aroma of fresh sage, topped with Parmesan and browned butter.

Servings and Yield: Serves 4
Preparation and Cooking Time: 20 minutes prep, 30 minutes cooking

Ingredients

• 1 medium butternut squash, diced
• 12 oz pasta (fettuccine or penne)
• 6 fresh sage leaves
• 3 tbsp butter
• 2 garlic cloves, minced
• 1 tsp bouillon powder
• ½ tsp black pepper
• ½ cup grated Parmesan cheese

How to Make Butternut Squash and Sage Pasta

1. Roast the diced squash at 375°F (190°C) for 25 minutes until tender.
2. While the squash roasts, cook the pasta according to package instructions. Reserve ½ cup of pasta water.
3. In a pan, melt the butter over medium heat and add the sage leaves. Cook until the butter browns and the sage is crispy, about 3 minutes.
4. Add garlic to the pan and cook for another minute. Stir in the bouillon powder and black pepper.
5. Toss the roasted squash and pasta in the butter sauce. Add a bit of reserved pasta water to loosen the sauce if needed.
6. Top with Parmesan and crispy sage leaves. Serve immediately.

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7. Butternut Squash Fritters with Chili Dip

These crispy fritters are packed with squash and spices, served with a tangy chili dip for a perfect snack or appetizer.

Servings and Yield: Makes 10 fritters
Preparation and Cooking Time: 15 minutes prep, 20 minutes cooking

Ingredients

• 2 cups grated butternut squash
• ½ cup flour
• 1 egg, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp cumin
• Salt and pepper to taste
• Vegetable oil for frying

Chili Dip:

• ½ cup sour cream
• 1 tbsp chili sauce
• 1 tsp lime juice

How to Make Butternut Squash Fritters

1. In a bowl, combine grated squash, flour, egg, garlic powder, onion powder, paprika, cumin, salt, and pepper. Mix until combined.
2. Heat oil in a pan over medium heat. Drop spoonfuls of the batter into the hot oil and flatten slightly with a spatula.
3. Fry each side for 3-4 minutes until golden brown. Transfer to a paper towel-lined plate.
4. Mix the dip ingredients in a small bowl.
5. Serve the fritters warm with the chili dip.

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8. Butternut Squash Curry with Chickpeas

This comforting curry is packed with tender squash and protein-rich chickpeas, simmered in a fragrant, spiced sauce.

Servings and Yield: Serves 6
Preparation and Cooking Time: 20 minutes prep, 40 minutes cooking

Ingredients

• 1 large butternut squash, cubed
• 1 can (15 oz) chickpeas, drained
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp cumin
• ½ tsp turmeric
• 1 tsp bouillon powder
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste

How to Make Butternut Squash Curry

1. In a large pot, sauté the onion and garlic until soft, about 5 minutes.
2. Add curry powder, cumin, turmeric, and bouillon. Stir for 1 minute to toast the spices.
3. Add the squash and stir to coat with the spices. Pour in the vegetable broth and bring to a simmer.
4. Cook for 25 minutes until the squash is tender.
5. Add chickpeas and coconut milk. Simmer for 10 more minutes.
6. Season with salt and pepper. Serve with rice or naan.

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9. Butternut Squash Pizza with Goat Cheese and Arugula

This pizza features roasted squash, creamy goat cheese, and peppery arugula for a fresh and unique topping combination.

Servings and Yield: Makes 2 12-inch pizzas
Preparation and Cooking Time: 30 minutes prep, 20 minutes cooking

Ingredients

• 1 medium butternut squash, sliced thin
• 2 pizza dough balls
• 4 oz goat cheese
• 2 cups arugula
• 1 tsp olive oil
• ½ tsp garlic powder
• Salt and pepper to taste

How to Make Butternut Squash Pizza

1. Preheat your oven to 475°F (245°C).
2. Roast the squash slices on a baking sheet for 15 minutes until soft.
3. Roll out the pizza dough and place it on baking trays.
4. Spread the roasted squash slices evenly on the dough. Crumble the goat cheese over the top.
5. Bake for 12-15 minutes until the crust is golden.
6. Toss the arugula with olive oil, salt, and pepper. Add the arugula on top before serving.

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10. Butternut Squash and Apple Casserole

This sweet and savory casserole combines the flavors of squash and apples, topped with a crunchy breadcrumb topping.

Servings and Yield: Serves 6
Preparation and Cooking Time: 20 minutes prep, 40 minutes cooking

Ingredients

• 3 cups butternut squash, sliced
• 2 apples, sliced
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp brown sugar
• 1 cup breadcrumbs
• 2 tbsp butter, melted

How to Make Butternut Squash and Apple Casserole

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, layer the squash and apple slices.
3. Sprinkle with cinnamon, nutmeg, and brown sugar.
4. In a small bowl, mix the breadcrumbs with melted butter.
5. Spread the breadcrumb mixture over the top.
6. Bake for 40 minutes until golden brown.

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11. Butternut Squash Tacos with Black Beans and Avocado

These tacos are a fun twist on Taco Tuesday! Spiced roasted squash, black beans, and avocado make them one of the tastiest butternut squash recipes. Quick, easy, and packed with flavor!.

Servings and Yield: Makes 8 tacos
Preparation and Cooking Time: 15 minutes prep, 25 minutes cooking

Ingredients

• 2 cups butternut squash, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp chili powder
• ½ tsp salt
• 8 small tortillas
• 1 avocado, sliced
• Fresh cilantro and lime wedges for garnish

How to Make Butternut Squash Tacos

1. Preheat your oven to 400°F (200°C). Toss the squash with olive oil, paprika, cumin, garlic powder, chili powder, and salt. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Heat the black beans in a small pan over low heat until warmed through.
3. Warm the tortillas in a skillet or directly over a gas flame for a slight char.
4. Assemble the tacos: Add roasted squash, black beans, and avocado slices to each tortilla.
5. Garnish with cilantro and a squeeze of lime. Serve immediately.

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12. Butternut Squash Muffins with Cinnamon and Nutmeg

These moist muffins are perfect for breakfast or a snack, featuring warm spices like cinnamon and nutmeg with a hint of sweetness.

Servings and Yield: Makes 12 muffins
Preparation and Cooking Time: 15 minutes prep, 25 minutes baking

Ingredients

• 2 cups butternut squash, mashed (roasted and pureed)
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

How to Make Butternut Squash Muffins

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the mashed squash, brown sugar, oil, eggs, and vanilla.
4. Combine the wet and dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool for 10 minutes before serving.

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13. Butternut Squash Hash with Sausage and Eggs

This hearty breakfast or brunch dish is made with crispy squash, savory sausage, and perfectly cooked eggs.

Servings and Yield: Serves 4
Preparation and Cooking Time: 15 minutes prep, 30 minutes cooking

Ingredients

• 2 cups butternut squash, diced
• 1 lb sausage (breakfast or Italian)
• 1 small onion, diced
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• 4 eggs
• Chopped parsley for garnish

How to Make Butternut Squash Hash

1. Heat a large skillet over medium heat and cook the sausage, breaking it into pieces. Remove the sausage from the pan and set aside.
2. In the same skillet, add the diced squash and cook for 10-12 minutes until browned and tender.
3. Add the onion, garlic powder, paprika, and salt. Cook for 5 more minutes until the onions are soft.
4. Stir in the cooked sausage and mix well.
5. Make 4 wells in the hash and crack an egg into each one. Cover the skillet and cook for 5 minutes until the egg whites are set but the yolks are still runny.
6. Garnish with parsley and serve hot.

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14. Butternut Squash Gratin with Gruyere Cheese

This indulgent gratin combines layers of squash with creamy Gruyere cheese, making it a perfect side dish for special occasions.

Servings and Yield: Serves 6
Preparation and Cooking Time: 20 minutes prep, 40 minutes baking

Ingredients

• 3 cups butternut squash, thinly sliced
• 1 cup Gruyere cheese, shredded
• 1 cup heavy cream
• 1 garlic clove, minced
• ½ tsp thyme leaves
• Salt and pepper to taste

How to Make Butternut Squash Gratin

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. Layer half the squash slices in the baking dish. Sprinkle with salt, pepper, and half the Gruyere cheese.
3. Add the remaining squash in an even layer.
4. In a small bowl, mix the heavy cream, garlic, salt, and thyme. Pour over the squash.
5. Sprinkle the top with the remaining Gruyere cheese.
6. Bake for 35-40 minutes until the squash is tender and the top is golden brown.
7. Let it cool slightly before serving.

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15. Roasted Butternut Squash Salad with Maple Vinaigrette

This vibrant salad pairs roasted squash with mixed greens, feta, and a sweet maple vinaigrette. Light yet flavorful, it’s a refreshing take on butternut squash recipes—perfect for lunch or a festive side dish.

Servings and Yield: Serves 4
Preparation and Cooking Time: 15 minutes prep, 25 minutes roasting

Ingredients

• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp salt
• 4 cups mixed greens
• ¼ cup dried cranberries
• ¼ cup crumbled feta cheese

Maple Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• ½ tsp Dijon mustard
• Salt and pepper to taste

How to Make Roasted Butternut Squash Salad

1. Preheat your oven to 400°F (200°C). Toss the squash with olive oil, paprika, and salt. Spread on a baking sheet and roast for 25 minutes until tender.
2. In a small jar, combine the vinaigrette ingredients. Shake well to mix.
3. In a large bowl, toss the mixed greens with the roasted squash, cranberries, and feta.
4. Drizzle the salad with the maple vinaigrette just before serving.

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These butternut squash recipes provide a range of creative ways to enjoy this versatile vegetable. Whether you’re in the mood for a comforting gratin, a hearty brunch hash, or a light and refreshing salad, there’s a recipe here for every occasion.

Packed with bold seasonings and wholesome ingredients, these dishes showcase the best of fall cooking. Try one (or all) of them, and make butternut squash the highlight of your seasonal menu!

Enjoy cooking, and happy eating!

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