Best Butternut Squash Recipes
These easy butternut squash recipes will have you loving fall’s favorite vegetable. Transform it into something hearty, creamy, savory, sweet – basically anything beyond delicious.
All The Reasons To Love Butternut Squash
Similar to its orange hued friends, sweet potato and pumpkin, butternut squash is quite the versatile autumn vegetable – here’s why.
- Transform it into any type of meal. You can roast it in cubes for a side dish, blend into a creamy soup, stuff it, bake it into a frittata, saute it into a hash, and the list goes on! And if you’re not sure how to prepare this bulbous vegetable, read my post on how to peel and cut butternut squash.
- Pairs beautifully with all sorts of ingredients. Flavor it up with other veggies and a stunning sauce. Or beef it up with dishes that include a bit of bacon, turkey, or sausage.
- It’s got an impressive nutritional profile. Think antioxidants, loads of vitamins, nutrients, and yes – it’s low in calories! So if you ever need a healthy boost during the holidays, sneak in some of these delicious butternut squash recipes.
Butternut Squash Basics
From adding simple spices to mixing it with savory ingredients, these butternut squash recipes let its creamy and crisp texture really shine. Best of all, they’re easy enough to make for your weeknight dinner or Thanksgiving spread.
Butternut squash, eggplant, broccoli, and a sweet-and-savory balsamic soy sauce sauce makes for one sensational side dish! Bonus – you can turn this into a full meal by adding vegetarian proteins into the mix (such as chickpeas, lentils or tofu) or serving this over a bed of rice.
This ultra creamy soup is a quintessential recipe for the season! It’s great for prepping on a Sunday night or adding to your holiday menu. However you serve it, its savory blend of onions, garlic, maple syrup, nutmeg, ginger, and vegetable broth is sure to be a crowd pleaser.
One way to roast your butternut squash is in halves. And the best way to utilize this method is to stuff it with all sorts of sweet and savory ingredients, like diced apples, Italian sausage, kale, cranberries, pecans, and spices. The best of fall flavors all in one recipe!
I’m always looking for ways to sneak in veggies into my breakfast meals. From egg muffins, to breakfast hash, to green shakshuka, eggs will complement just about any vegetable. Enter this kale and butternut squash frittata. It’s a one pan recipe is fluffy, hearty, and easy to make for the whole family.
Move over mashed potatoes. Butternut squash is here to take the spotlight in this rich and creamy side dish. Just blend together roasted butternut squash, olive oil, butter, salt and pepper for a healthy spin on a classic. Everyone around the table will love this!
I’m swapping tomatoes in a classic shakshuka for everyone’s favorite fall vegetable. This fragrant, orange spin is a blend of butternut squash, onion, orange bell pepper, vegetable broth, garlic, spices, and herbs – topped with gently poached eggs for a meal that can be eaten any time of the day!
Toss your roasted cubes into a fall inspired salad! This one’s easy to make and filled with delicious flavors. The creaminess of the butternut squash and goat cheese pair beautifully with the crisp Romaine lettuce and crunchy walnuts.
How To Meal Prep And Store Leftovers
Pro tip – this fall vegetable can be a great meal prep ingredient. You can roast it into cubes and store in the fridge for mixing into salads, bowls, and so much more. Here’s how to store it.
- To Store: you can store leftovers in the fridge for 3-4 days or in the freezer for up to 3 months in an airtight container.
- To Reheat: Just pop it in the microwave to use a side dish or toss into a grain bowl or salad.
If you make any of these butternut squash, let me know how it turned out! I’d love to hear what you think in the comments below.
Best Butternut Squash Recipes
- 2 ½ pound butternut squash
- 1 tablespoon avocado oil, or olive oil
- salt and pepper, to taste
- ½ pound Italian sausage
- ½ onion, diced
- 3 garlic cloves, minced
- 2 cups (lightly packed) baby spinach
- 1 apple, diced
- 1 tablespoon fresh sage, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- ⅓ cup dried cranberries, unsweetened
- ¼ cup pecans, chopped
- Preheat your oven to 400F (200F). Slice the butternut squash in half with a very sharp knife.
- Scoop the seeds out of the butternut squash with a spoon. Then lightly brush oil on each butternut squash halve and season with salt and pepper.
- Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
- While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
- Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted. Then add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
- Turn off the heat and stir in the cranberries and pecans.
- When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh to make room for the filling.
- Fill the butternut squash with the apple sausage filling.
- Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.