As autumn leaves begin to fall and a crisp chill fills the air, we welcome the arrival of winter squash with these easy butternut squash recipes.
When cooked as a vegetable, this versatile fruit has a sweet, nutty flavor and orange flesh that adapts easily to various cooking techniques.
Its natural sweetness intensifies when roasted, making it excellent for savory and sweet recipes.
From comforting soups that warm you from the inside out to innovative salads, butternut squash proves its culinary worth time and time again.
It can be the star in a creamy risotto or play a supporting role in a hearty chili. Its smooth texture lends itself beautifully to pasta dishes, while its sturdy flesh holds up well in stir–fries and curries.
1. Roasted butternut squash soup
This velvety soup showcases the natural sweetness of roasted butternut squash in the creamiest way possible.
Blending the cooked squash creates a creamy soup base without adding dairy, which gives the soup its smooth texture.
This soup is packed with vitamins A and C and offers a nutritious and comforting meal.
2. Butternut squash pasta
Butternut squash creates a luscious, golden sauce that coats the rigatoni pasta beautifully.
The squash’s natural creaminess gives it a rich texture when mixed with ricotta. This pasta dish offers a healthier alternative to traditional cream–based sauces.
3. Stuffed butternut squash
Halved and roasted butternut squash serves as an edible bowl for our lentil–based filling with tomato sauce.
This versatile vegetarian dinner idea offers a complete meal rich in vitamins and minerals.
The squash’s natural sweetness complements the savory filling, making it a unique dish for the Thanksgiving and Holiday seasons.
4. Lentil stew
Butternut squash provides a creamy texture and natural thickening agent to this protein–rich lentil stew.
The squash’s sweetness balances the earthiness of lentils, creating a rich and fall-friendly flavor profile. Packed with fiber from both lentils and squash, this stew is filling and nutritious.
5. Winter squash curry
Butternut squash adds a velvety texture and subtle sweetness to this winter squash curry.
Its ability to absorb flavors makes it an excellent vehicle for aromatic spices and coconut gravy.
6. Baked cinnamon butternut squash
This simple vegetable dish highlights the natural sweetness of butternut squash, enhanced by warming cinnamon.
Rich in fiber and vitamins, this baked preparation offers a healthy side dish excellent for cool weather meals.
7. Roasted butternut slices
These slices of roasted butternut squash are a nutrient–dense alternative to potato-based side dishes.
Their versatility allows them to be seasoned in various ways, but we highly recommend sage, rosemary, and cloves of garlic.
8. Butternut squash risotto
Our next butternut squash recipe offers a light alternative to the traditional risotto recipe.
The squash’s natural creaminess reduces the need for excessive butter or cheese, so you can enjoy a risotto with more nutritional benefits than most meat-based versions.
9. Butternut squash ravioli
Mashed butternut squash and ricotta creates a smooth, creamy filling for delicate pasta pockets in this butternut squash ravioli.
Its natural sweetness pairs beautifully with sage and brown butter, which is a classic Italian combination.
10. Butternut squash salad
Roasted butternut squash adds a warm, creamy element to this chickpea arugula salad.
Its vibrant color adds visual contrast to the green apple and nutty chickpeas and creates an appetizing presentation.
11. Kale pesto pasta with butternut
The squash provides a nutrient-dense addition to the kale pesto pasta, increasing its fiber and vitamin content.
Its orange hue creates a beautiful color contrast with the green pesto, making the dish visually appealing.
12. Kale salad with butternut squash
The combination of butternut squash cubes and massaged kale creates a nutrient powerhouse, rich in vitamins A, C, and K.
Add honey mustard dressing, pomegranate seeds, and feta, and you will enjoy a wholesome and fall-friendly lunch idea.
Butter Squash Recipes: Butternut Squash Soup
Ingredients
- 2½ pounds butternut squash about 1 medium-sized. Peeled, seeded, and cut into chunks
- ½ pound carrots cut into small bite-size pieces.
- 1 large onion quartered.
- 2 cloves garlic crushed with the peel on.
- 5 sprigs thyme only the leaves.
- 5 leaves sage
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt or more to taste.
- ⅛ teaspoon black pepper
- 2 cups vegetable broth or more if the soup is too thick.
- 1 teaspoon ginger peeled and grated.
Serves well with
- 1 squeeze lime juice + a swirl of heavy cream or coconut cream, a pinch of toasted nuts like pistachios or walnuts, and rosemary focaccia.
Instructions
- Preheat oven to 400°F or 200°C.Peel, seed, and chop 2½ pounds butternut squash into chunks and add it to a baking sheet.Add ½ pound carrots (chopped), 1 large onion (chopped), 2 cloves garlic (crushed with the peel on), 5 sprigs thyme, 5 leaves sage. Season with 2 tablespoons extra virgin olive oil,1 teaspoon salt, and ⅛ teaspoon black pepper.
- Toss, arrange on a single layer, and bake for 30 minutes or until squash and carrots are fork tender.
- Discard the garlic peel, then blend all veggies with 2 cups vegetable broth and 1 teaspoon ginger (grated).You can blend with an immersion blender, directly in the pot, or with a standing blender.
- Transfer the soup to a large pot and simmer for 5 minutes or until you reach your desired consistency, adding more broth if necessary.Taste and adjust for salt and spices before serving in a bowl with 1 squeeze lime juice, toasted nuts, cracked pepper, and a swirl of heavy cream or coconut milk.
Video
Notes
- Make ahead: Suitable for meal prep, keeps well for days.
- Refrigerate: Up to 3 days in an airtight container.
- Reheat: Microwave or stovetop with added water.
- Freeze: Up to 3 months; cool completely before freezing.
- Thaw: In refrigerator or microwave.
Nutrition
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Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.