15 Quick Butternut Squash Recipes

Roasted Butternut Squash Soup

This comforting and creamy soup is perfect for cool autumn evenings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. In a large pot, sauté onion and garlic until fragrant.
4. Add the roasted squash, vegetable broth, and nutmeg to the pot. Simmer for 10 minutes.
5. Blend until smooth, adjust seasoning, and serve hot.

Butternut Squash Risotto

This creamy risotto is elevated by the sweet, nutty flavor of roasted butternut squash.

Ingredients:

• 1 cup Arborio rice
• 1 small butternut squash, peeled and diced
• 3 cups vegetable broth
• 1 onion, finely chopped
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C) and roast butternut squash drizzled with olive oil for 20 minutes.
2. In a large pan, sauté onion in olive oil until translucent.
3. Add rice and cook for 2 minutes, stirring constantly.
4. Gradually add broth, one ladle at a time, and stir until absorbed.
5. Stir in roasted squash, butter, and Parmesan cheese; season with salt and pepper.

Butternut Squash and Spinach Lasagna

A delicious vegetarian twist on a classic, this lasagna is layered with creamy squash and fresh spinach.

Ingredients:

• 9 lasagna noodles
• 1 butternut squash, peeled and cubed
• 10 ounces fresh spinach
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 egg
• Salt and pepper to taste

Cooking method:

1. Cook lasagna noodles according to package instructions.
2. Steam the butternut squash until tender, then mash.
3. Mix squash with ricotta, egg, and season with salt and pepper.
4. In a baking dish, layer noodles, squash mixture, spinach, and marinara sauce. Repeat layers.
5. Top with mozzarella and bake at 375°F (190°C) for 30-35 minutes until golden and bubbling.

Butternut Squash and Black Bean Tacos

These vibrant and flavorful tacos are a quick vegetarian meal that's packed with nutrients.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 small corn tortillas
• 1 avocado, sliced
• 2 tablespoons lime juice
• Salt to taste

Cooking method:

1. Roast the butternut squash with cumin, chili powder, and salt at 400°F (200°C) for 25 minutes.
2. Warm the black beans in a pan and add lime juice.
3. Fill each tortilla with squash, beans, and avocado slices.
4. Serve with additional lime wedges if desired.

Butternut Squash and Sage Pasta

This simple yet sophisticated pasta dish combines sweet butternut squash with aromatic sage.

Ingredients:

• 12 ounces pasta of your choice
• 1 butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1/4 cup fresh sage leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package instructions.
2. Roast butternut squash tossed with olive oil, salt, and pepper at 400°F (200°C) until tender, about 20 minutes.
3. Sauté sage leaves in olive oil until crispy.
4. Toss cooked pasta with roasted squash, crispy sage, and Parmesan.
5. Season and serve hot.

Butternut Squash and Quinoa Salad

A healthy and hearty salad that's perfect for lunch or a light dinner.

Ingredients:

• 1 cup quinoa
• 1 small butternut squash, peeled and diced
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. Cook quinoa according to the package instructions.
2. Roast diced butternut squash with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes.
3. In a large bowl, combine cooked quinoa, roasted squash, cranberries, and pumpkin seeds.
4. Drizzle with lemon juice, toss well, and serve chilled or at room temperature.

Stuffed Butternut Squash

This dish brings a hearty and filling twist with its flavorful stuffing.

Ingredients:

• 2 small butternut squashes, halved and seeds removed
• 1 cup quinoa, cooked
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Brush squash halves with olive oil, season with salt and pepper, and bake for 30 minutes.
3. Mix quinoa, feta, walnuts, and cranberries; season with salt and pepper.
4. Stuff each squash half and bake an additional 10-15 minutes.
5. Serve warm and enjoy.

Butternut Squash Curry

A spicy and satisfying curry that's perfect for any season.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can coconut milk
• 2 tablespoons curry paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt to taste

Cooking method:

1. Heat oil in a pot, sauté onion and garlic until translucent.
2. Add squash cubes and curry paste, cook for 2 minutes.
3. Pour in coconut milk and simmer for 15-20 minutes, until squash is tender.
4. Season with salt and serve with rice or naan.

Butternut Squash Bread

This sweet and moist bread is perfect for breakfast or as a snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup butternut squash puree
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Cooking method:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine flour, baking soda, cinnamon, and salt.
3. In another bowl, beat eggs, oil, sugar, and squash puree.
4. Mix wet ingredients with dry until just combined.
5. Pour into loaf pan and bake for 45-50 minutes, until a toothpick comes out clean.

Butternut Squash and Apple Casserole

A deliciously sweet and savory casserole that's perfect for fall gatherings.

Ingredients:

• 1 medium butternut squash, peeled and sliced
• 2 apples, peeled and sliced
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Layer squash and apple slices in a baking dish.
3. Dot with butter and sprinkle with brown sugar, cinnamon, nutmeg, and a pinch of salt.
4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until tender.
5. Serve warm as a side dish or dessert.