5 Easy Butternut Squash Recipes
These easy butternut squash recipes will have you loving fall’s favorite vegetable. Butternut squash can be transformed into something hearty, creamy, savory, sweet, and beyond delicious.
All The Reasons To Love Butternut Squash
Similar to its orange hued friends, sweet potato and pumpkin, butternut squash is just as versatile. You can roast it in cubes for a side dish or blend it into a creamy soup. But… you can also stuff it, bake it into a frittata, saute it into a hash, or even create an orange shakshuka.
Either way, it works beautifully in both vegetarian dishes or ones with a bit of bacon, turkey, or sausage. And if you’re not sure how to prepare this bulbous vegetable, read my post on how to peel and cut butternut squash.
Healthy Butternut Squash Recipes
Is butternut squash healthy? It sure is! That vibrant orange color is loaded with antioxidants, vitamins, and beta carotene. It’s also mighty tasty.
Once your butternut squash is prepped, it’s up to you on how you want to flavor it. 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.
This ultra creamy soup is a quintessential recipe for the season. Roasted butternut squash is blended with onions, garlic, maple syrup, nutmeg, ginger, and vegetable broth. It’s one flavorful soup that can easily be batch prepped on a Sunday night.
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. All you need is roasted butternut squash, olive oil, butter, salt and pepper for a healthy spin on a classic recipe. Everyone around the table will love this!
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
Similar to sweet potatoes, roasted butternut squash can be meal prepped ahead of time. You can roast it into cubes and store in the fridge for mixing into salads or bowls.
- 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.
Want more delicious recipes? Check out this list of 70+ best easy vegetarian recipes!
5 Easy Butternut Squash Recipes
- 1 butternut squash, roasted in halves
- 1 tablespoon olive oil
- 1/4 cup melted butter, or ghee
- salt and pepper , to taste
- Preheat your oven to 400 degrees Farenheit. Then cut the squash in half. Using a sharp knife, cut off the ends by 1/4 to 1/2 inch, slice it in half lengthwise, and scoop out the seeds with a spoon.
- Brush olive oil onto the cut side of the squash. Use about 1 tablespoon of oil and brush evenly. Then season with salt, pepper, and any other seasoning you'd like.
- Roast the halves. Place the squash cut side down on a baking sheet and roast for about 40-45 minutes. The cut edge should just start to caramelize.
- Take the butternut squash out of the oven and let it cool. Then scoop out the insides into a mixing bowl.
- Mash the butternut squash with a hand masher or electric beater.
- Pour the butter into the mixture and continue mixing until creamy. Season with salt and pepper.
- Scoop the mashed butternut squash into a bowl and garnish with rosemary or other herbs. Serve!