Top-Rated Butternut Squash Recipes

For a lighter take on this classic, we substitute hearty butternut squash for butter, which becomes velvety and creamy when blended with garlic and milk. Our saucy lasagna packs more than 2 cups of vegetables into each slice, is overflowing with melty cheese, and has half the calories of the original.

This is comfort food. It's warm and creamy, even though there's no cream in it. Vietnamese like variation in their food—not just one flavor or texture. The crispy ginger slices and fresh herbs add just the right amount of zap to the dish. Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor.

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

Butternut squash adds distinct flavor (and color) to this satisfyingly cheesy dip. To make it vegetarian, sub vegetable stock for the chicken stock. If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

Precut vegetables, rotisserie chicken, and chopped pecans save time when throwing together a quick lunch before school or work. A homemade dressing of molasses, olive oil, cider vinegar, and Dijon mustard keeps added sugar and calories in check. One of the healthiest and nutritious vegetables, butternut squash is full of antioxidants, vitamins, minerals, and fiber. 

This dish was inspired by Alain Ducasse's butternut squash au gratin at Benoit in New York City. The mashed butternut is blended with earthy wild mushrooms and bits of bacon to balance the squash's sweetness. We use more readily available beef stock for our version instead of the veal jus used by Ducasse, but the stock still delivers a savory umami note.

Prepare to watch jaws drop when you bring this dish to the table. Rather than serving a traditional main entrée, serve your guests a crown roast of butternut squash. Whether you save it for a dinner party, the holidays, or another special occasion, this dish is guaranteed to impress.

Elevate greens and squash to holiday status with a whole-grain olive oil crust. To speed up prep time, roast the squash and par-bake the crust simultaneously.

Chili doesn't get much faster. Just 30 minutes delivers long-simmered satisfaction along with mashed beans, butternut squash lends color and starch to thicken. Rotisserie chicken also helps make this hearty chili superspeedy without sacrificing rich, deep, and complex flavor. 

What's better than roasted beets? Spiralized beets, duh! The nifty gadget turns beets and butternut squash into twirly noodles tossed in a delightful herby sauce. 

Chickpeas give an unexpected twist to classic chili. On second thought, nearly all of the flavors in this recipe (including butternut squash) give an entirely different flavor to the typical Tex-Mex staple but—we have to say—it will soon become a classic.

Delicata squash, as the name implies, has skin so tender you don't have to peel it and makes this dish just that much faster to prep. You can substitute butternut or acorn squash—just peel it (or buy butternut prechopped).

Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can't find frozen butternut puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin.

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

This butternut soup is the perfect way to brighten up cold dark days, with its vibrant color and even better taste. For multiple-meal-use, just wait to add the toppings until it’s time to reheat.

Roasted chicken sits atop a tender mound of sweet and savory butternut squash to create a melt-in-your-mouth plate of perfection. Looking for an added bonus? This meal is a budget-friendly option that is hearty enough to satisfy every appetite in your household.

If you don't have individual ramekins, you can bake the strata in an 8-inch square glass or ceramic baking dish coated with cooking spray for 25 minutes.

In this nontraditional stuffing, earthy flavors and starchy comfort come from whole-grain farro, not bread. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

Pomegranate seeds and tahini paste deliver delightful Mediterranean flavors in this quick winter side. Bonus! Each serving, about a half cup only contains 152 calories. Purely made with light, wholesome ingredients, this veggie side is a fresh addition to any dinner party or celebration. Roasted butternut squash is toasty and filling, and paired with bright ingredients like citrus and pomegranate seeds, this cozy side has all the flavors packed into one simplistic dish.

Add this comforting, 35-minute stew to your winter recipe rotation. These tender meatballs have a mild, warm spice. Chopped cilantro at the end adds a nice burst of freshness. You can substitute ground chicken, if desired.

Coconut flakes combine deliciously with sweet butternut squash, while also complementing a splash of tart lime and a dash of fiery red chile.

Naturally-sweet butternut squash takes on an umami-packed filling of shiitake mushrooms, fresh ginger, garlic, and spinach. Toasted quinoa flakes and panko top the stuffed squash for added texture. On the side, we top broccolini with lime rind to balance the plate.

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

For a delicious fall side dish, combine roasted butternut squash with Parmesan-garlic bread crumbs. 

A tasty bow tie recipe makes for a quick and easy weeknight meal. Packed with protein and fiber in the form of walnuts and butternut squash, this heart-healthy pasta dish can be on your table in 20 minutes!

Toasted bread is a great vehicle to get veggies and protein-packed ingredients, from avocado to almond butter, into your diet. Spiralizing butternut squash makes it easy to top toast, and paired with creamy goat cheese and fresh pomegranate seeds, it makes for a supreme salty-sweet combination. Feel free to substitute whole grain bread or sprouted breads for another option.

Say hello to your new favorite seafood dinner! This sweet and nutty autumnal recipe will make everyone at the table swoon. 

This delicious winter stew only takes 35 minutes to come together. Refrigerate the sautéed lamb mixture up to 3 days ahead, and then bake at 450° for 20 minutes or until thoroughly heated. To maximize flavor, serve with Roasted Cauliflower with Pine Nuts.

In summer, substitute green beans, corn, and zucchini for the butternut squash and chickpeas. Leftovers are delicious for breakfast with a fried egg on top.

Instead of the traditional buttery, heavy sauce present in most mac and cheese recipes, we turned to an unlikely hero for a boost: butternut squash. Combined with nonfat milk and Greek yogurt, the squash adds a rich, nutty flavor, sneaks in some vegetable, and brilliantly mimics the color and creaminess of cheddar sauce. Over fifty 5-star reviews agree: butternut squash is a delicious addition.

Gnocchi are the base for a simple toss with sweet butternut squash, rich chicken thighs, spinach, and sage. Prepared gnocchi is a fast cook’s dream. They don’t need to be boiled separately, take on a beautiful sear, and will hold up after a thorough sauté and simmer with other ingredients. A dollop of prepared pesto binds and brightens the dish. Look for prepeeled and cubed butternut squash to save even more time. Instead of spinach, you could also try tender baby kale. For a bit of heat, add 1⁄4 teaspoon crushed red pepper to the pan before you simmer the squash.

Try swapping out the goat cheese for feta or Gorgonzola to switch up the flavor profile.

The unique combination of flavors in this vegetarian recipe will leave your family asking for seconds. Make the sauce the night before to save on prep time. CandaceB writes, “Making the sauce really exemplified the play of sweet and spice. This will be a regular in our household!”

Broth, thickened with flour and enriched with crème fraîche, forms the savory sauce in this dish. We like the addition of earthy, hearty kale which helps balance the sweetness from the squash.

Moroccans take great comfort in their wonderful tagines—lamb or poultry slowly stewed with fragrant spices. This dish is basically a tagine thinned to soup consistency, with couscous to starch it up. Sugary butternut squash and meaty chicken thighs remind us how well sweet and savory flavors play together in Moroccan cuisine.

Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew. Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.

Brown sugar ups the autumnal flavor in this dish. Brightly colored roasted butternut squash stand out against the risotto like a sinfully delicious invitation to enjoy. Just a bit of slightly salty pancetta lends just the note to finish off the flavor medly.  

Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.

Sweet butternut squash receives a smoky, spicy kick in this recipe. You'll find chipotle chiles canned in adobo sauce on the Latin food aisle. Use just the sauce here; reserve chiles for another use.

This flavorful soup is a vibrant hue with flavor to match. Top with a dollop of the yogurt-honey mixture for a showstopping bowlful.

This smooth and brightly hued soup is a gorgeous start to any meal. The spiced pumpkinseed kernels (also called pepitas) are a crunchy and flavorful topping.

Cubes of butternut squash hold their shape and bite, and stand out wonderfully against the farro background. Grated Gruyère cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.

Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.

Guests at holiday gatherings will adore this autumn-inspired recipe, stuffed with diced butternut squash and flecks of crispy bacon.

For a complete meal, serve with a fresh salad of grapefruit and fennel, and sip our Pomegranate Fizz.

This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey-butter drizzle.

This recipe was inspired by Blackberry Farm in Tennessee where chefs top it with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.