As the leaves start to turn and the crisp autumn air sets in, our thoughts naturally turn to cozy comfort foods that warm the heart and soul. And what better way to do so than with the sweet, nutty flavor of roasted butternut squash? This versatile ingredient can be used in a wide variety of dishes, from soups and stews to casseroles and desserts. In this article, we’ll explore 20 delicious baked butternut squash recipes that are perfect for the fall season.
From classic pairings like maple glaze and parmesan cheese, to more adventurous combinations like black beans and goat cheese, there’s a recipe on this list that’s sure to satisfy your cravings. Whether you’re looking for a hearty main course or a tasty side dish, we’ve got you covered with our collection of baked butternut squash recipes.
So grab a pen and paper, put on your comfiest apron, and get ready to cozy up with the flavors of fall!
Roasted Butternut Squash with Maple Glaze
Roasted Butternut Squash with Maple Glaze Recipe
Sweet and savory, this roasted butternut squash is elevated by a rich maple glaze, perfect for a cozy fall or winter dinner. This recipe yields 4-6 servings.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup maple syrup
– 2 tbsp apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the squash cubes with olive oil, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet in a single layer.
4. Roast for 45-50 minutes or until tender and caramelized.
5. While the squash is roasting, combine maple syrup and apple cider vinegar in a small saucepan.
6. Bring to a boil over medium heat then reduce heat to low and simmer for 10-12 minutes or until slightly thickened.
7. Remove the squash from the oven and brush with the warm maple glaze.
Cooking Time: 50-60 minutes
Baked Butternut Squash Mac and Cheese
Elevate your macaroni and cheese game with the addition of roasted butternut squash, adding a sweet and creamy twist to this comfort food classic.
Ingredients:
– 8 oz macaroni
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: breadcrumbs and chopped herbs for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large skillet, roast the butternut squash cubes with butter, salt, and pepper over medium heat until tender, about 20-25 minutes.
4. In a separate saucepan, whisk together flour and heavy cream. Bring to a simmer over medium heat, then reduce heat and let cook for 2-3 minutes or until thickened.
5. Combine cooked macaroni, roasted squash, cheddar cheese, Parmesan cheese, and sauce in a large mixing bowl. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and top with additional cheese if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Butternut Squash and Sage Risotto
This creamy risotto is infused with the warm, comforting flavors of roasted butternut squash and fragrant sage. Perfect for a chilly fall evening, this dish is sure to become a new favorite.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 sprigs of fresh sage, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
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 the olive oil over medium. Add the chopped onion and cook until translucent.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When the rice is cooked and creamy, stir in the roasted squash, chopped sage, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 50-60 minutes
Stuffed Butternut Squash with Quinoa and Cranberries
This recipe combines the natural sweetness of butternut squash with the earthy flavor of quinoa, the tartness of cranberries, and a hint of spice. Perfect for a cozy fall or winter evening.
Ingredients:
– 2 medium butternut squash
– 1 cup cooked quinoa
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa, cranberries, olive oil, onion, garlic, and cumin.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Season with salt and pepper to taste.
6. Place the stuffed squash on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Butternut Squash Soup with Coconut Milk
This comforting soup is a perfect blend of sweet and savory, with the added richness of coconut milk. The roasted butternut squash adds depth to the dish, while the spices provide warmth.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups chicken or vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
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 olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, coriander, paprika, and cayenne pepper (if using); cook for 1 minute.
5. Scoop the roasted squash flesh into the pot and add broth.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup is smooth.
7. Stir in coconut milk; season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Baked Butternut Squash Fries with Garlic Aioli
Transform your snack game with this innovative recipe that combines the natural sweetness of butternut squash with the savory flavor of garlic aioli. Perfect for a healthy and delicious appetizer or side dish!
Ingredients:
– 1 large butternut squash
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup garlic aioli (homemade or store-bought)
– Optional: paprika, chili powder, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and slice the butternut squash into fry shapes.
3. Toss with olive oil, salt, and desired seasonings.
4. Line a baking sheet with parchment paper and arrange the squash fries in a single layer.
5. Bake for 20-25 minutes or until tender and caramelized.
6. Meanwhile, heat the garlic aioli according to package instructions (or make your own!).
7. Serve the baked butternut squash fries warm with a dollop of garlic aioli for dipping.
Cooking Time: 20-25 minutes
Enjoy your crispy and delicious Baked Butternut Squash Fries with Garlic Aioli!
Butternut Squash and Spinach Lasagna
This recipe combines the warm, comforting flavors of butternut squash with the nutritional benefits of spinach, all wrapped up in a rich and creamy lasagna.
Ingredients:
– 1 medium butternut squash
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and egg.
5. In a large skillet, sauté spinach with salt and pepper until wilted.
6. Assemble the lasagna by spreading a layer of squash puree on the bottom, followed by a layer of noodles, then a layer of spinach, and finally a layer of cheese mixture.
7. Repeat the layers two more times, finishing with a layer of cheese on top.
8. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Caramelized Butternut Squash with Brown Butter
This recipe combines the natural sweetness of butternut squash with the nutty flavor of brown butter, creating a rich and indulgent side dish perfect for fall gatherings.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: chopped fresh herbs like sage, parsley, or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tablespoon of butter until coated.
3. Spread the squash on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
4. In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat.
5. Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma (about 5-7 minutes).
6. Add the heavy cream or half-and-half to the browned butter and stir to combine.
7. Toss the roasted squash with the brown butter mixture and season with salt and pepper to taste.
8. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Black Bean Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the warmth of roasted butternut squash with the savory goodness of black beans.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, chili powder, salt, and pepper on a baking sheet.
3. Roast squash for 30-40 minutes or until tender.
4. In a large skillet, sauté onion, bell pepper, and garlic until softened.
5. Add black beans to skillet and stir to combine.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble enchiladas by placing a portion of the squash mixture onto a tortilla, followed by a spoonful of the black bean mixture.
8. Roll up tightly and place seam-side down in a baking dish.
9. Pour enchilada sauce over rolled tortillas and top with shredded cheese.
10. Bake at 375°F (190°C) for 15-20 minutes or until cheese is melted and bubbly.
11. Serve hot, topped with desired toppings.
Cooking Time: 45-50 minutes
Baked Butternut Squash with Parmesan and Herbs
Elevate your side dish game with this simple yet flavorful recipe, perfect for fall gatherings or cozy weeknights. Sweet roasted butternut squash is paired with the savory goodness of Parmesan cheese and a hint of fresh herbs.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle with olive oil and sprinkle with salt, black pepper, Parmesan cheese, parsley, and thyme.
5. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Butternut Squash and Chickpea Curry
This recipe combines the natural sweetness of roasted butternut squash with the creamy richness of chickpeas, all wrapped up in a flavorful Indian-inspired curry sauce. Perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can coconut milk (14 oz)
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pan, sauté onions, garlic, and ginger in remaining 1 tablespoon olive oil over medium heat until softened.
3. Add cumin, curry powder, turmeric, and salt. Cook for 1 minute, stirring constantly.
4. Stir in roasted squash, chickpeas, and coconut milk. Simmer for 10-15 minutes or until flavors have melded together.
5. Serve warm over rice or with naan bread.
Cooking Time: 45-60 minutes
Roasted Butternut Squash Salad with Pomegranate
Roasted Butternut Squash Salad with Pomegranate Recipe
This autumn-inspired salad combines the natural sweetness of roasted butternut squash with the tartness of pomegranate, all tied together with a tangy vinaigrette.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled goat cheese
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45-50 minutes or until tender and caramelized.
5. In a large bowl, combine roasted squash, mixed greens, pomegranate seeds, and crumbled goat cheese.
6. Whisk together apple cider vinegar and Dijon mustard to make the vinaigrette.
7. Drizzle the vinaigrette over the salad and toss to combine.
Cooking Time: 45-50 minutes
Butternut Squash and Bacon Stuffed Shells
Savor the sweet and savory flavors of butternut squash, crispy bacon, and creamy ricotta cheese wrapped up in tender shells. This unique twist on traditional stuffed shells is sure to impress.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash, cooked and mashed
– 6 slices of bacon, cooked and crumbled
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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 mashed butternut squash, crumbled bacon, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the squash-bacon mixture, placing them in a baking dish as you go.
5. Cover the shells with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until the shells are golden brown.
Cooking Time: 35-40 minutes
Baked Butternut Squash with Honey and Cinnamon
This recipe brings out the natural sweetness of butternut squash with a hint of warm cinnamon and a drizzle of honey. Perfect as a side dish or added to salads, this sweet and savory treat is sure to delight.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 2 tbsp pure honey
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and cut it in half lengthwise.
3. Scoop out the seeds and pulp, then place the squash halves on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the squash and sprinkle with cinnamon.
5. Roast for 45-50 minutes or until the squash is tender when pierced with a fork.
6. Remove from oven and drizzle with honey. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Butternut Squash and Goat Cheese Tart
This savory tart combines the sweetness of roasted butternut squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a large bowl, toss butternut squash, onion, and garlic with olive oil, salt, and pepper. Spread evenly over the pastry.
4. Bake for 35-40 minutes or until the squash is tender and caramelized.
5. Sprinkle goat cheese over the top of the tart and return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh thyme leaves before serving.
Cooking Time: About 45 minutes
Butternut Squash and Sausage Stuffed Peppers
Elevate the humble stuffed pepper with the warm, comforting flavors of butternut squash and spicy sausage. This recipe combines the natural sweetness of roasted squash with the savory punch of Italian sausage, all wrapped up in crunchy bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon as it cooks.
4. Add onion, garlic, and oregano to the skillet; cook until onion is translucent.
5. Stuff each bell pepper with the sausage mixture, then top with roasted squash and mozzarella cheese.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Baked Butternut Squash with Garlic and Thyme
Transform the humble butternut squash into a savory, aromatic delight by baking it with garlic and thyme.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cloves of garlic, minced
– 2 sprigs of fresh thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together minced garlic and sprigs of thyme.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the squash, then sprinkle the garlic-thyme mixture evenly between the two halves.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Butternut Squash and Kale Pizza
Elevate your pizza game with this sweet and savory combination of roasted butternut squash, crispy kale, and gooey mozzarella. This unique flavor profile is sure to become a new favorite!
Ingredients:
– 1 medium butternut squash
– 2 cups kale leaves
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pre-baked pizza crust (homemade or store-bought)
– 8 ounces mozzarella cheese, shredded
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash in a separate bowl with olive oil, salt, and pepper for about 30 minutes, or until tender.
3. Meanwhile, heat the pizza crust in the oven for 5-7 minutes.
4. Top the crust with roasted squash, kale leaves, and mozzarella cheese.
5. Drizzle with balsamic glaze (if using) and bake for an additional 10-12 minutes, or until cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before serving.
Cooking Time: Approximately 45-50 minutes
Butternut Squash and Lentil Stew
A hearty and nutritious stew that combines the natural sweetness of butternut squash with the comforting warmth of red lentils. Perfect for a cozy evening meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional minute, stirring constantly.
3. Add the squash and lentils to the pot. Pour in the vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 30-40 minutes or until the squash is tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-45 minutes
Baked Butternut Squash with Pecan Streusel
This sweet and savory side dish is perfect for the fall season, combining the natural sweetness of roasted butternut squash with a crunchy pecan streusel topping. This recipe is easy to make and can be served as a side or used as a topping for salads or soups.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup brown sugar
– 1/4 cup rolled oats
– 1/2 cup chopped pecans
– 1/4 cup cold butter, cut into small pieces
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with olive oil, salt, and pepper.
3. Spread squash on a baking sheet in a single layer.
4. Roast squash for 45-50 minutes or until tender and caramelized.
5. Meanwhile, mix brown sugar, oats, and pecans in a small bowl.
6. Add cold butter to the mixture and use your fingers or a pastry blender to work it into a crumbly streusel topping.
7. Remove squash from oven and top with streusel mixture.
8. Return to oven and bake for an additional 5-10 minutes, or until streusel is golden brown.
Cooking Time: 55-65 minutes
Summary
Get ready for fall with these delicious baked butternut squash recipes! From sweet and savory dishes to comforting soups and stews, we’ve got you covered. Try roasting it with maple glaze, stuffing it with quinoa and cranberries, or making a creamy mac and cheese. Or maybe you’d prefer baking it with parmesan and herbs, or using it in place of fries with garlic aioli? Whatever your taste buds desire, these 20 mouthwatering recipes are sure to satisfy your cravings and warm up your home this fall season.
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