The sweet, comforting flavor of butternut squash is a perfect addition to many meals. Whether you’re looking for a hearty soup or a satisfying main course, this versatile ingredient has got you covered. In this article, we’ll explore 20 creamy butternut squash dinner recipes that are sure to become new favorites. From classic combinations like risotto and pasta to more adventurous options like stuffed shells and enchiladas, there’s something for everyone in this collection of delicious dishes.
Butternut Squash Risotto with Sage
This autumnal risotto combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add Arborio rice; cook for 1-2 minutes. If using wine, add it and cook until absorbed.
4. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. Stir in roasted squash, butter, and chopped sage. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Creamy Butternut Squash Pasta with Garlic
This recipe combines the comfort of creamy pasta with the sweetness of roasted butternut squash and the pungency of garlic, making it a perfect fall dish.
Ingredients:
– 1 lb pasta of your choice
– 2 medium butternut squash (about 3 lbs total)
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. Cook pasta according to package instructions; drain and set aside.
5. In a large skillet, sauté garlic in heavy cream over medium heat until smooth and creamy.
6. Add roasted squash puree (scrape out flesh from skin) and Parmesan cheese to the skillet; stir until combined.
7. Combine cooked pasta with squash mixture; season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Spinach Lasagna
Elevate your lasagna game with this creamy, flavorful twist featuring roasted butternut squash and wilted spinach.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups fresh spinach leaves
– 1 cup grated ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 12 lasagna noodles
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, wilt spinach over medium heat with a pinch of salt. Drain excess moisture.
5. Combine roasted squash, ricotta cheese, mozzarella cheese, and Parmesan cheese in a bowl.
6. Assemble lasagna by layering cooked noodles, squash mixture, and wilted spinach.
7. Top with additional mozzarella cheese and bake at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Roasted Butternut Squash and Quinoa Salad
Roasted Butternut Squash and Quinoa Salad Recipe
This vibrant salad combines the natural sweetness of roasted butternut squash with the nutty flavor of quinoa, making it a perfect side dish or light lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 tablespoon maple syrup
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Toss with olive oil, maple syrup, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
4. Cook quinoa according to package instructions.
5. In a large bowl, combine roasted squash, cooked quinoa, chopped parsley, and crumbled feta cheese (if using).
6. Serve warm or at room temperature.
Cooking Time: Approximately 1 hour
Butternut Squash Soup with Coconut Milk
This creamy soup is a perfect blend of sweet butternut squash, rich coconut milk, and aromatic spices. It’s a delicious and comforting meal for any time of the year.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened. Add cumin and smoked paprika; cook for 1 minute.
4. Add roasted squash, chicken broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until soup is smooth and creamy.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Black Bean Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of butternut squash with the richness of black beans. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well), for serving
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish at 400°F (200°C) for about 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic until softened. Add the black beans, cumin, paprika, salt, and pepper; cook for 2-3 minutes.
4. Assemble the enchiladas by spooning the squash mixture onto tortillas, then rolling and placing seam-side down in a baking dish. Pour enchilada sauce over the top.
5. Bake at 400°F (200°C) for about 20 minutes, or until the cheese is melted and bubbly.
Cook Time: About 1 hour and 15 minutes
Butternut Squash Mac and Cheese
Elevate the classic macaroni and cheese dish with the comforting warmth of roasted butternut squash.
Ingredients:
– 8 oz macaroni
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 4 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 2 teaspoons paprika
– Salt and pepper to taste
– 2 cups milk
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and paprika. Gradually add milk, whisking continuously. Bring to a simmer and cook for 2-3 minutes, or until thickened.
5. Stir in cheddar and Parmesan cheese until melted and smooth. Combine cooked macaroni and roasted squash with the cheese sauce. Serve hot.
Cooking Time: 45-50 minutes
Butternut Squash and Kale Stuffed Shells
Elevate your pasta game with this creative twist on traditional stuffed shells. This recipe combines the natural sweetness of butternut squash with the earthy flavor of kale, all wrapped up in a tender shell.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash, cooked and mashed
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine squash, kale, onion, garlic, ricotta, Parmesan, and egg. Mix well.
4. Stuff each shell with the squash-kale mixture, placing them in a baking dish as you go.
5. Top with marinara sauce and mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Butternut Squash and Chickpea Curry
This warm and comforting curry is a perfect blend of Indian spices, roasted butternut squash, and creamy chickpeas. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat oil over medium-high heat. Add onions and cook until browned, about 5-7 minutes.
3. Add garlic, cumin, curry powder, turmeric, and paprika to the skillet. Cook for 1 minute, stirring constantly.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Once squash is roasted, scoop out flesh and add it to the curry. Simmer for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: About 1 hour and 15 minutes
Butternut Squash Gnocchi with Brown Butter Sauce
This autumn-inspired recipe combines the comforting warmth of butternut squash with the rich, nutty flavor of brown butter. Perfect for a cozy dinner or as a unique side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups all-purpose flour
– 1/4 cup semolina
– 1/4 teaspoon salt
– 1 egg, lightly beaten
– Brown butter sauce ingredients:
+ 4 tablespoons unsalted butter
+ 2 cloves garlic, minced
+ Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Scoop out the flesh and mix with flour, semolina, salt, and egg to form a dough.
4. Roll out the dough into small balls and cook in boiling water for 3-5 minutes, or until they float.
5. In a separate pan, melt butter over medium heat. Add garlic and cook until golden brown (about 2 minutes).
6. Combine cooked gnocchi with brown butter sauce and season with salt to taste.
Cooking Time: About 1 hour 15 minutes
Butternut Squash and Lentil Stew
This flavorful stew is a perfect blend of comforting warmth and nutritious goodness. With the sweetness of butternut squash and the earthiness of lentils, this recipe is sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add lentils, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add roasted squash, vegetable broth, and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. Serve hot, garnished with chopped fresh herbs, if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Bacon Carbonara
Elevate the humble carbonara with the sweetness of roasted butternut squash and the smokiness of crispy bacon. This creamy, comforting pasta dish is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 6 slices of thick-cut bacon, diced
– 3 large eggs
– 1/4 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss the butternut squash with olive oil, salt, and black pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
2. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
4. In a medium bowl, whisk together eggs, Parmesan cheese, and reserved pasta water.
5. Add cooked spaghetti to the egg mixture and toss until well coated.
6. Combine roasted butternut squash, cooked spaghetti, and crispy bacon in a large serving dish. Toss gently to combine.
Cooking Time: 45-50 minutes
Butternut Squash and Goat Cheese Tart
A sweet and savory tart that combines the natural sweetness of roasted butternut squash with the creaminess of goat cheese.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash. Toss with olive oil, salt, and pepper. Roast for 45 minutes or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Arrange roasted squash cubes in a spiral pattern on one half of the pastry, leaving a 1/2-inch border.
5. Top with crumbled goat cheese and fold the other half of the pastry over the filling.
6. Brush edges with a little water and press to seal.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with fresh thyme leaves.
Cooking Time: 1 hour 10 minutes
Butternut Squash and Sausage Stuffed Peppers
Transform ordinary peppers into a flavorful masterpiece by filling them with the savory combination of roasted butternut squash, sweet Italian sausage, and aromatic spices. Perfect for a cozy dinner or as an impressive main course.
Ingredients:
– 4 large bell peppers (any color)
– 1 medium butternut squash
– 1 lb sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a large bowl with olive oil, onion, garlic, and cumin until tender, about 45 minutes.
3. Cook the Italian sausage in a skillet over medium-high heat, breaking apart with a spoon, until browned, about 5-7 minutes.
4. Stuff each pepper with the roasted squash mixture, followed by the cooked sausage.
5. Top with shredded mozzarella cheese (if using) and bake for an additional 15-20 minutes or until peppers are tender.
Cooking Time: Approximately 1 hour and 30 minutes.
Butternut Squash and Wild Rice Casserole
Warm up with this comforting Butternut Squash and Wild Rice Casserole, a perfect blend of sweet and savory flavors.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup wild rice
– 4 cups vegetable broth
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, salt, and pepper; cook for 1 minute.
4. Add squash and wild rice; stir to combine.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat, cover, and simmer for 25-30 minutes or until squash is tender.
7. Transfer mixture to a 9×13 inch baking dish; top with shredded cheese (if using).
8. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Butternut Squash and Mushroom Risotto
This creamy risotto combines the natural sweetness of roasted butternut squash with the earthy flavor of sautéed mushrooms, all wrapped up in a rich Arborio rice dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Roast for 45 minutes or until tender.
2. Cook Arborio rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent. Add sliced mushrooms and minced garlic; cook until mushrooms release their moisture and start to brown.
4. Stir in cooked rice, warmed broth, roasted squash puree (cooled), and Parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Spinach Quesadillas
A flavorful twist on traditional quesadillas, these roasted butternut squash and spinach-filled tortillas are perfect for a quick and satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups fresh spinach leaves
– 1/4 cup shredded Monterey Jack cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large flour tortillas
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add spinach; cook until wilted.
4. In a separate pan, place a tortilla and sprinkle with cheese, squash, and spinach mixture. Fold in half to enclose filling.
5. Cook for 2-3 minutes or until tortilla is lightly browned and crispy. Flip and cook an additional 1-2 minutes.
6. Repeat with remaining ingredients. Serve hot.
Cooking Time: 45-50 minutes
Butternut Squash and Turkey Chili
This recipe combines the flavors of roasted butternut squash, savory turkey, and aromatic spices to create a deliciously comforting chili perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 lb ground turkey
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook the ground turkey in a large pot over medium-high heat, breaking up with a spoon as it cooks.
4. Add the onion, garlic, and bell pepper; cook until the vegetables are softened.
5. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
6. Add the roasted squash, diced tomatoes, kidney beans, and chicken broth to the pot. Simmer for 20-25 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sage Ravioli
This autumnal ravioli filling combines the warm spices of sage with the comforting sweetness of roasted butternut squash, all wrapped up in a delicate pasta package.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– 12 oz pasta dough (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a pan, sauté the chopped onion and minced garlic in olive oil until softened.
4. Add the roasted squash, chopped sage, and Parmesan cheese to the pan. Season with salt and pepper.
5. Roll out pasta dough to desired thickness.
6. Place spoonfuls of filling onto half of the pasta sheet, leaving a 1-inch border around each ravioli.
7. Fold the other half of the pasta over the filling, pressing edges together to seal.
8. Cook ravioli in boiling salted water for 3-5 minutes, or until floating to the surface.
Cooking time: approximately 50 minutes
Butternut Squash and Caramelized Onion Pizza
Elevate your pizza game with the sweet and savory combination of roasted butternut squash and caramelized onions.
Ingredients:
– 1 pre-baked pizza crust (homemade or store-bought)
– 1 medium butternut squash, peeled and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup caramelized onion spread (or make your own by cooking onions with sugar and vinegar)
– 1 cup shredded mozzarella cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook the sliced onions in a pan with 1 tbsp olive oil over medium heat for 15-20 minutes or until caramelized.
4. Spread the caramelized onion spread on the pre-baked pizza crust.
5. Top with roasted butternut squash, mozzarella cheese, and a sprinkle of thyme leaves.
6. Bake the pizza in the oven for an additional 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Summary
Get ready to fall in love with the rich flavor of butternut squash! This autumnal ingredient takes center stage in these creamy and delicious dinner recipes. From classic comfort foods like mac and cheese and stuffed shells, to international-inspired dishes like curry and quesadillas, there’s something for everyone. Discover new ways to use this versatile vegetable in risottos, soups, salads, and more. Whether you’re a vegetarian or just looking for a nutritious meal, these 20 recipes are sure to satisfy your taste buds and leave you wanting more.
