31 Butternut Squash Recipes for Flannel Season
Butternut squash plays well with all sorts of sweet and savory ingredients. It’s subtle enough to pair with any protein, but also shines as a vegetarian entrée. These butternut squash recipes showcase the versatility of the hearty orange gourd. If butternut squash soup is your thing, try this extra-creamy version, enriched with coconut milk and fortified with ripe plantains. But there are plenty more ways to get creative with this fall produce darling: Layer fried beer-battered slabs of squash in rustic vegetarian tortas, sauté cubes with chorizo for a hearty breakfast hash, or substitute squash for the usual apples to make an unforgettable butternut squash tarte Tatin. No matter which road you choose—and no matter if that road started with a whole gourd or supermarket-prepped cubes of butternut squash—this collection of recipes has you covered, from fall to winter and beyond.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski1/31Squash and Radicchio Salad With Pecans
For this baked butternut squash recipe, you’ll toss the veg with bitter radicchio, crisp pears, and a toasty pecan dressing. Since the hearty lettuce isn’t prone to wilt, this make ahead–friendly salad is a great Thanksgiving side dish, but it’s just as satisfying on any ordinary weeknight.
- Photo by Emma Fishman, Food Styling by Rebecca Jurkevich2/31
Fridge Clean-Out Nabe With Mushroom Dashi
You could toss all sorts of vegetables and proteins into the donabe to make a simple, nourishing meal. But in the cold months, we’re partial to this umami-loaded mushroom dashi, complete with a big handful of greens and sliced butternut squash.
- Photo and Food Styling by Emma Fishman3/31
One-Pot Kimchi and Squash Mac and Cheese
For a weeknight-friendly meal that’s anything but boring, cook butternut squash cubes on the stovetop with kimchi, pasta, and sharp cheddar. Total time to get this dish on the table: about 25 minutes.
- Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman4/31
Butternut Squash and Green Bean Stew
With tender chunks of roasted butternut squash, crisp green beans, and warm, velvety broth, this dish is vegetarian comfort food at its finest. To cut your prep time, consider making and freezing a large batch of the coconut curry in advance.
- Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio5/31
Winter Squash and Kale Pasta With Pecan Breadcrumbs
Tender 1" cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Don’t forget to finish it with an extra hit of freshly ground black pepper.
- Photo by Alex Lau, food styling by Sue Li6/31
Butternut Squash, Coconut, and Ginger Muffins
Imagine the best possible Morning Glory muffins, but with grated butternut squash instead of carrot and a brown sugar–pecan streusel topping. These baked beauties bring both potassium and unmitigated joy to breakfast. Want to take things up a notch? Drizzle a warm, griddled muffin with a touch of maple syrup.
- Photo by Alex Lau, Food Styling by Yekaterina Boytsova7/31
Squash and Caramelized Onion Tart
Fresh butternut squash squash, sweet potatoes, and luscious caramelized onions join forces in a vegetarian main that holds its own at the center of the table.
- Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin8/31
Creamy Butternut Squash and Plantain Soup
Ripe plantains add a hint of sweetness to this creamy butternut squash soup, while a Scotch bonnet chile brings just enough spice. Replace the chicken broth with vegetable stock, and it’s completely vegan.
- Alex Lau9/31
Roasted Butternut Squash
Make a big batch of this simply roasted butternut squash at the beginning of the week, then add it to salads, grain bowls, or any dish that could use a little extra veg.
- Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio10/31
Fried Zucchini and Butternut Squash Torta
While there’s no wrong way to eat your veggies, it’s hard to argue with beer-battering and frying them. Not a zucchini fan? Substitute any other vegetable, like broccolini or mixed mushrooms.
- Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio11/31
Winter Squash Bharta
With fiery mustard oil and chiles, this Bangladeshi-style vegetable purée is best enjoyed over steamed rice.
- Photo by Alex Lau, food styling by Sue Li12/31
Butternut Squash Steaks With Brown Butter-Sage Sauce
Give roasted butternut squash the steakhouse treatment in this elegant vegetarian entrée, made especially seasonal (and delicious) with brown butter and sage leaves.
- Photo by Alex Lau, food styling by Sue Li13/31
Butternut Squash and Chorizo Hash
Diced butternut squash and chorizo hit all the sweet and spicy notes in this versatile hash. Top it with eggs for breakfast or tuck it into tortillas as a filling for enchiladas or tacos. Craving more protein? Add a can of black beans to the skillet.
- Photo by Alex Lau, food styling by Sue Li14/31
Raw Butternut Squash Ribbon Salad
No, you don’t need to preheat the oven for this recipe—but you will put your vegetable peeler to work. This salad is made with ribbons of raw butternut squash (yes, you can eat it raw!), sliced chile, pumpkin seeds, and a punchy citrus dressing.
- Danny Kim15/31
Gochujang-and-Sesame-Roasted Winter Squash
This spicy side dish is so easy you’ll have the method memorized by the second time you make it. And we promise: There will be a second time. And a third. You get the picture.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski16/31
Butternut Squash Tarte Tatin
Hold the apples and sub in squash for this showstopping fall dessert. For tender squash slices, give them a head start in the oven—arrange them in a single layer on a baking sheet and roast until soft, but not browned. Then assemble the tart and enrobe with puff pastry.
- 17/31
Vegan Butternut Squash Soup
A little coconut milk, fresh ginger, and lime juice go a long way in this creamy vegan soup. A scattering of toasted coconut chips adds texture to the purée.
- Photo by Alex Lau, Food Styling by Susie Theodorou18/31
Butternut Squash Parmesan
Buttery slices of squash star in this twist on eggplant parm, which has fewer steps than the traditional recipe (no need to fry!) but no less satisfaction. Pro tip: you can make the sauce up to three days in advance—store it in an airtight container in the fridge until it’s Parmesan time.
- Photo by Emma Fishman19/31
Fall Larb
This vegetarian take on classic Thai larb features roasted vegetables dusted with galangal-scented toasted rice powder.
- Bobbi Lin20/31
Hasselback Butternut Squash With Bay Leaves
For an aromatic, unforgettable side dish, gloss Hasselback squash with a chile glaze, then nestle bay leaves between the slices.
- Alex Lau21/31
Butternut Squash Cacio e Pepe
This sausage-studded take on cacio e pepe uses baked butternut squash in lieu of noodles. It’s gluten-free and utterly divine.
- Alex Lau22/31
One-Skillet Roasted Butternut Squash With Spiced Chickpeas
There’s really no need to peel butternut squash. Just roast your squash whole, then tear the flesh and top it with crispy chickpeas and lemon-garlic yogurt.
- Alex Lau23/31
Butternut Squash Shakshuka
Spiced with sambal oelek and ancho chile powder, this butternut squash dish makes a lovely breakfast, lunch, or dinner. If you don’t have an ovenproof skillet, transfer the saucy squash mixture to a 2-quart baking dish before cracking the eggs.
- Photo by Alex Lau, Styling by Andy Baraghani24/31
Butternut Squash Baked Pasta
A creamy baked pasta dish that satisfies, but doesn’t involve endless amounts of cheese? Yes, it’s possible, and this butternut squash recipe proves it. If you want more baked noodles, consider this butternut squash lasagna.
- Alex Lau25/31
Cider-Braised Pork Shoulder With Butternut Squash
Perfect for entertaining on a budget, this crowd-pleasing entrée pairs roasted butternut squash with wallet-friendly pork shoulder. Don’t skimp on the kosher salt: Not only does the dry rub season the pork, but it tenderizes the meat too. This autumnal braised pork will feed 10—with leftovers.
- Alex Lau26/31
Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese
This vegetarian spin on chicken pot pie features butternut squash, Tuscan kale, and goat cheese, all nestled in a blanket of crispy, olive oil–brushed phyllo. It’s sure to win every heart at your table.
- Alex Lau27/31
Butternut Squash Agnolotti
Hosting a dinner party? Try your hand at homemade pasta. Puréed butternut squash, shallot, thyme, and mascarpone form the filling for these tender pillows. Toss them in brown butter–sizzled sage leaves for a truly impressive entrée.
- Alex Lau28/31
Curried Butternut Squash Soup
Tossing the squash while it’s roasting encourages caramelization, which brings depth of flavor to your butternut squash soup. Top each bowl with a savory mixture of toasted coconut, pumpkin seeds, and cilantro.
- Danny Kim29/31
Squash, Date, and Lemon Compote
This butternut squash recipe straddles the line between sweet and savory: It works equally well as an accompaniment to seared fish at dinnertime as it does stirred into morning porridge or yogurt.
- Peden & Munk30/31
Butternut Squash Bruschetta With Pomegranate
Tomatoes aren’t invited to this party. Baked butternut squash, an easy stovetop agrodolce, and pomegranate arils compose this fresh fall bruschetta. This recipe makes more squash topping than you’ll need—use the leftovers in salads or sandwiches.
- Michael Graydon & Nikole Herriott31/31
Roasted Butternut With Herb Oil and Goat Cheese
This roasted butternut squash recipe is an ideal dinner party side—the squash is roasted whole, the savory herb oil can be made a day ahead. And the final dish looks so elegant when presented on a large platter.