20 Healthy Butternut Squash Recipes
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Discover 20 healthy butternut squash recipes that are simple, delicious and full of cozy fall flavor. From creamy soups to fresh salads and hearty mains, these recipes make it easy to add more squash to your meals.
Every fall, I go through a serious butternut squash phase, mostly because my father-in-law has an abundance of them from his garden that he shares with us.
I usually roast one during my weekend meal prep to use in everything from salads to soups and even breakfast bowls throughout the week. It’s one of those ingredients that instantly makes any meal feel cozy and satisfying.
If you’re anything like me and can’t resist picking up a squash or two at the market, this roundup will give you plenty of ideas to put them to good use. These 20 recipes are my go-to favorites, and I hope you find a few new ones to love too.
Table of Contents
Diet Preference Key
DF = Dairy-free | GF = Gluten-free | V = Vegan | VG = Vegetarian
*Any recipe labeled V is also dairy-free.
Butternut Squash Snack and Side Recipes
- Roasted Butternut Squash GF, V
- Baked Butternut Squash Fries GF, V
- Air Fryer Butternut Squash GF, V
- Roasted Butternut Squash Salad GF, V
- Butternut Squash Quinoa Stuffing GF, V
- Winter Salad GF
- Wild Rice Stuffing GF, V
Savory Butternut Squash Recipes
- Creamy Butternut Squash Soup GF, V
- Butternut Squash Mac and Cheese V
- Butternut Squash and Turkey Chili GF, DF
- Butternut Squash Red Lentil Stew V
- Naan Pizza with Butternut Squash and Pesto VG
- Roasted Butternut Squash Pasta with Tahini Sauce GF, V
- One Pan Tempeh Butternut Squash Bake GF, V
- Fall Quinoa Spinach Salad GF, V
- Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash GF, V
- Za’atar Chicken Bake GF, DF
- One-Pan Roasted Chicken and Vegetables GF, DF
- Autumn Squash Soup (Panera Copycat) GF, VG
Frequently Asked Questions
Cut off both ends so it sits flat on your cutting board, then slice it in half where the neck meets the bulb. Peel each section, scoop out the seeds from the bulb, and cube as needed.
Yes. The skin softens in the oven and is totally edible when roasted. I usually leave it on if I’m baking halves or wedges, but peel it when I want smooth cubes.
Roasting is my favorite because it enhances the flavor and gives the squash a tender, slightly caramelized texture. Just toss cubes with oil and salt, then roast at 400°F for 25 to 30 minutes.
