20 Nutty & Sweet Butternut Squash Recipes
Along with apples and pumpkins, butternut squash is one of those foods that's perfect for fall. Its texture lends itself well to being transformed into a creamy soup, stew, or pasta, and it can be a nutrient-dense alternative to potatoes in many dishes.
Or, if you don't want to process it into a soup or pasta, butternut squash is delicious all on its own when it's roasted and seasoned simply with garlic, salt, and pepper.
So, whether your butternut squash is the main entree or just a healthy side dish, here are some of our favorite ways to use this sweet and nutty squash all winter long.
Photo Courtesy of Co+op
Apple- and Date-stuffed Butternut Squash
If you’re looking for a colorful, attention-grabbing dish, serve this stuffed squash sprinkled with pomegranate arils (seeds) and mint.
Ingredients
1 medium butternut squash, halved lengthwise, seeds removed
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 medium sweet apples, peeled and chopped
6 large dates, pitted and chopped
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup honey
1/2 cup fresh mint leaves, slivered
1/4 cup pomegranate arils
Directions
Preheat the oven to 400 F. Lightly oil a sheet pan, and place the squash, cut side down, on the pan. Bake for 30 minutes. It will not be completely soft. Place on a cooling rack until cool.
While the squash bakes, place a large saute pan over medium-high heat. Drizzle in the olive oil and add the onion. Stir for five minutes, add the apples and stir until hot, then reduce to medium heat for about 10 minutes to soften the apples. Add the dates, cinnamon and salt, and stir. Turn to low heat while the squash cools.
When the squash is cool enough to handle, use a paring knife to cut out the flesh, leaving about ¼ to ½ inch lining the shell. Place the shells on the baking pan, cut side up. Chop the flesh in ½-inch pieces. Add the squash to the apple mixture. Drizzle with the honey and stir to mix well, then spoon the mixture into the reserved squash shells. Gently pat down to compress.
Bake at 400 F for 30 minutes. Serve sprinkled with mint and pomegranate arils.
Photo Courtesy of Co+op
Kimchi Stuffed Turkey Breast
Instead of stuffing a whole bird with bread cubes, try stuffing a turkey breast with vegetables and Korean flavors. A juicy braise, infused with ginger, chilies and mirin keeps the turkey moist and tender. A new twist for Thanksgiving!
Ingredients
2 teaspoons sesame oil
2 scallions
1 cup peeled and cubed butternut squash, ½ inch
1/2 cup kimchi and 1 tablespoon of kimchi juice
1 1/2 pound turkey breast, skin on
2 tablespoons vegetable oil (or other neutral oil)
1 small onion, coarsely chopped
4 garlic cloves, peeled
4 slices fresh ginger
4 dried red chilies
1 cup water
1/4 cup soy sauce, low sodium
1/2 cup mirin (rice wine)
1/4 cup light brown sugar
Kitchen twine
Directions
In a small pot over medium heat, warm sesame oil and add scallions and squash cubes. Saute for a few seconds, then add the kimchi and juice and cover; reduce to medium-low heat to braise the squash for 5 to10 minutes. When the squash is tender, remove from heat and let cool.
Prep turkey: Place skin-side down and find the small tenderloin muscle on one side of the breast, and gently pull the tenderloin open, leaving it attached. Where the tenderloin meets the breast, make a cut into the breast, parallel to the cutting board, dividing the meat into two slabs, but not cutting all the way through. Cover with waxed paper and use a meat hammer to gently pound into ½-inch thickness.
Spread the squash mixture down the middle of the turkey. Roll tightly and tie shut using twine. Pat dry with a paper towel.
In a Dutch oven or large pot over medium-high heat, drizzle oil and heat for a few seconds. Place the turkey roll, skin-side down, in the oil and let sear for 1 to 2 minutes before turning with tongs. Brown on all sides.
Sprinkle the onion, garlic cloves, ginger and chilies around the turkey breast and stir frequently as the turkey browns.
In a small bowl, combine the water, soy sauce, mirin and brown sugar and pour around the roll, stirring the vegetables. Bring to a boil, reduce heat to medium-low, and cover.
Cook, turning the breast every 10 minutes, for about 45 minutes, until the center of the turkey registers 165 F.
Transfer the turkey to a cutting board, and let it rest while you boil the remaining liquids to thicken, about 5 minutes. Strain the liquids into a heat-safe cup or gravy bowl and pour over slices of turkey at serving.
Recipe and photo adapted from Co+op
Squash and Caramelized Onion Tart
Thinly sliced butternut and delicata squash are combined with sweet potatoes, onions, and garlic, and baked into a homemade crust to create a simple, yet delectable seasonal tart.
Butter and cheese provide the tart with a rich and salty filling that's highlighted by lots of fresh herbs.
This dish would be a great vegetarian option for your guests at Thanksgiving!
Photo Courtesy of Feasting at Home
Roasted Butternut Squash
Sometimes the best way to savor local butternut squash is by simply roasting it.
This recipe offers 3 different fillings to stuff your roasted butternut squash with so you have some flexibility to find what you prefer.
No matter how you stuff them, serve your butternut squash with your favorite meat and some roasted veggies for a healthy weeknight meal.
Find the full recipe at Feasting at Home
Creamy Butternut Squash Alla Vodka Pasta
With its creamy texture, naturally, butternut squash is a great base for a rich pasta sauce.
In this recipe, butternut squash is pureed and combined with prosciutto, shallots, garlic, vodka, and tomato paste to create a fall-inspired version of traditional vodka sauce.
Serve your pasta with extra parm on top and a piece of crusty bread for dipping.
Find the full recipe at Half Baked Harvest
Butternut Squash Mac and Cheese with Broccoli
Yes, vegan mac and cheese is totally easy to make at home!
In this recipe from Forks Over Knives, spiced butternut squash, nutritional yeast, and plant-based milk all come together to create a rich and creamy sauce that's similar to that of cheese.
Serve it over whole grain pasta in your favorite shape. And don't forget the broccoli!
Photo Courtesy of Cookie + Kate
Butternut Squash Chipotle Chili with Avocado
Vegan-friendly and full of heaty, spicy flavors, this chipotle chili with butternut squash is the perfect seasonal side for Taco Tuesday.
Butternut squash adds a subtle sweetness to complement spicy chipotle and cool avocado.
You could also serve this chili at your next Sunday football get-together with a side of chips and salsa.
Find the full recipe at Cookie + Kate
Butternut Squash Steaks with Brown Butter-Sage Sauce
Oftentimes, butternut squash is transformed into a puree for recipes, but here's it's simply sliced into steaks.
Rather than having a creamy texture, these steaks are perfectly crisp and buttery on the outside and have a tender interior.
Serve these simple steaks as a vegetarian main with your favorite veggies on the side.
Find the full recipe at Bon Appetit
Hasselback Butternut Squash
If you're looking for a quick and easy, yet flavorful side dish for dinner or Thanksgiving, consider this 8-ingredient Hasselback butternut squash.
Butternut squash is simply cut in half and scored before being topped with homemade prosciutto breadcrumbs and herby sage butter.
Serve this salty-buttery-sweet appetizer with your favorite protein and roasted veggies.
Photo Courtesy of Feasting at Home
Butternut Lasagna with Wild Mushrooms and Sage
Here's a recipe that combines two of the best ingredients the Northwest has to offer right now: winter squash and wild mushrooms.
This is definitely not your run-of-the-mill lasagna recipe, especially since it's made without tomato.
It's a rich and cozy dinner that's full of unexpected, but satisfying, texture.
Find the full recipe at Feasting at Home
Roasted Butternut Squash and Sage Pierogi
There's something perfectly fall about combining butternut squash and sage.
In this recipe, butternut squash is turned into a savory, nutty filling for homemade pierogis.
Enjoy these delectable little treats with a fall harvest salad and roasted root veggies.
Find the full recipe at Food & Wine
Butternut Squash, Coconut & Ginger Muffins
You probably don't envision sweet baked goodies when you think of butternut squash—but you should!
In this muffin recipe, butternut squash is grated and combined with ginger, shredded coconut, and chopped pecans to create a texturally-satistfying treat.
If you end up with a bunch of leftover muffins, you can freeze them for up to 2 months.
Photo Courtesy of Feasting at Home
Roasted Butternut Tikka Masala
Butternut squash soup meets tikka masala in this incredibly warm and satisfying fall meal.
A fairly traditional tikka masala sauce is combined with roasted butternut squash and chicken (or chickpeas) before being topped off with a dollop of yogurt and fresh cilantro.
Serve it atop a bowl of rice with a side of naan.
Find the full recipe at Feasting at Home
Paleo Squash Galette
Fruit isn't the only filling you can use for a seasonal galette!
In this recipe from Bob's Red Mill, butternut squash is chopped and paired with pancetta and leeks for a flavorful filling that's another solid appetizer option for Thanksgiving.
Coat the crust with an egg wash and salt and pepper to give it a crispy finish.
Find the full recipe at Bob's Red Mill
More Butternut Squash Recipes to Try
Butternut Squash Risotto from Forks Over Knives
Roasted Butternut Squash and Spinach Lasagna from Half Baked Harvest
Roasted Butternut Squash Tacos from Cookie + Kate
Butternut Squash Cacio e Pepe from Bon Appetit
Balsamic-Glazed Butternut Squash from Food & Wine