20 Delicious Butternut Squash Dinner Recipes Healthy

As the leaves turn golden and the air gets crisp, there’s no better time to cozy up with some hearty, healthy butternut squash dinners! Whether you’re craving something quick, comforting, or packed with seasonal flavors, we’ve got you covered. Dive into our roundup of 20 delicious recipes that’ll make this versatile veggie the star of your dinner table. Ready to get cooking? Let’s dig in!

Roasted Butternut Squash and Quinoa Salad

This Roasted Butternut Squash and Quinoa Salad is a hearty, flavorful dish that brings together the sweetness of squash with the nuttiness of quinoa for a perfect balance.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and caramelized.
2. While the squash roasts, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, maple syrup, apple cider vinegar, cinnamon, and remaining 1/4 tsp salt.
4. In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and chopped pecans. Drizzle with the dressing and toss gently to combine.

The contrast of the warm, spiced squash with the cool, crisp quinoa and the crunch of pecans makes this salad a textural delight.

Tip: For an extra flavor boost, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Butternut Squash Soup with Coconut Milk

Warm up your evenings with this creamy Butternut Squash Soup, where the sweetness of squash meets the richness of coconut milk for a comforting bowl.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, cinnamon, and nutmeg, cooking for another minute until fragrant.
3. Add the butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Warm through over low heat for about 5 minutes.

The blend of spices and coconut milk gives this soup a luxurious depth, making it a standout dish that’s as nourishing as it is flavorful.

Tip: For an extra touch of elegance, garnish with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds.

Butternut Squash and Spinach Lasagna

Dive into the cozy layers of this Butternut Squash and Spinach Lasagna, where sweet squash meets earthy greens in a creamy, cheesy embrace.

Ingredients

• 9 lasagna noodles
• 2 cups butternut squash, peeled and diced
• 2 cups fresh spinach, roughly chopped
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp nutmeg
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add 2 cloves minced garlic and sauté for 1 minute. Add 2 cups diced butternut squash, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Cook until squash is tender, about 10 minutes. Stir in 2 cups chopped spinach until wilted, about 2 minutes. Remove from heat.
3. In a bowl, mix 15 oz ricotta cheese, 1 egg, and 1/4 tsp nutmeg until well combined.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the squash and spinach mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with noodles. Top with remaining 1 cup marinara sauce, 1 cup mozzarella, and 1/4 cup Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The nutmeg in the ricotta adds a subtle warmth that perfectly complements the sweet squash and savory spinach, making every bite a delightful surprise.

Tip: For a smoother squash texture, puree it before layering into the lasagna.

Stuffed Butternut Squash with Ground Turkey and Quinoa

This Stuffed Butternut Squash with Ground Turkey and Quinoa is a hearty, nutritious dish that brings together the sweet flavors of squash with the savory taste of turkey and quinoa, perfect for a cozy dinner.

Ingredients

• 1 medium butternut squash, halved and seeded
• 1 tbsp olive oil
• 1/2 lb ground turkey
• 1/2 cup quinoa, rinsed
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Brush the cut sides of the butternut squash with olive oil and place cut-side down on a baking sheet. Bake for 25 minutes until tender.
2. While the squash bakes, cook the ground turkey in a skillet over medium heat until no longer pink, about 5 minutes. Drain any excess fat.
3. Add the quinoa, chicken broth, salt, black pepper, garlic powder, and onion powder to the skillet with the turkey. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.
4. Remove the squash from the oven and flip cut-side up. Fill each half with the turkey and quinoa mixture. Sprinkle with Parmesan cheese.
5. Return to the oven and bake for an additional 10 minutes until the cheese is melted. Garnish with fresh parsley before serving.

The combination of fluffy quinoa, savory turkey, and sweet butternut squash creates a delightful contrast in every bite, making this dish a standout.

Tip: For an extra crispy top, broil the stuffed squash for the last 2 minutes of baking.

Butternut Squash Risotto with Parmesan

Warm up your evening with this creamy Butternut Squash Risotto, a comforting dish that blends sweet squash with savory Parmesan for a perfect balance.

Ingredients

• 1 small butternut squash, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, heat the broth in a saucepan over low heat. Keep it warm.
3. In a large pot, melt butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the Arborio rice and cook for 2 minutes until the grains are slightly toasted.
4. Pour in the white wine and cook until absorbed, about 2 minutes. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, nutmeg, and remaining 1/4 tsp salt. Cook for another 2 minutes to meld the flavors.

The magic of this risotto lies in the roasted butternut squash, which adds a subtle sweetness and velvety texture that pairs beautifully with the sharpness of Parmesan.

Tip: For an extra layer of flavor, toast the Arborio rice in the butter until it’s golden before adding the wine.

Butternut Squash and Black Bean Enchiladas

These Butternut Squash and Black Bean Enchiladas are a cozy, flavorful twist on a classic, packed with sweet squash, hearty beans, and melted cheese.

Ingredients

• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup red enchilada sauce
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add butternut squash, cumin, chili powder, and salt to the skillet. Cook, stirring occasionally, until squash is tender, about 10 minutes.
3. Stir in black beans and cook for another 2 minutes until heated through. Remove from heat.
4. Warm tortillas according to package instructions. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
5. Divide the squash and bean mixture among the tortillas, top with a sprinkle of cheese, roll up, and place seam-side down in the dish.
6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes until bubbly and golden.
7. Garnish with fresh cilantro before serving.

The combination of sweet butternut squash and smoky spices wrapped in a soft tortilla makes these enchiladas a standout dish that’s as satisfying as it is colorful.

Tip: For an extra kick, add a diced jalapeño to the squash mixture while sautéing.

Grilled Butternut Squash with Tahini Sauce

Grilled butternut squash gets a creamy, nutty upgrade with this easy tahini sauce—perfect for adding a Middle Eastern twist to your veggie side.

Ingredients

• 1 medium butternut squash, peeled and sliced into 1/2-inch thick half-moons
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2 tablespoons water
• 1 tablespoon chopped parsley (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the butternut squash slices with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Grill the squash for 4-5 minutes per side, or until tender and grill marks appear.
4. While the squash grills, whisk together tahini, lemon juice, maple syrup, minced garlic, and water in a small bowl until smooth.
5. Arrange the grilled squash on a platter, drizzle with the tahini sauce, and sprinkle with chopped parsley.

The contrast between the smoky grilled squash and the bright, creamy tahini sauce turns a simple vegetable into a standout dish.

Tip: For an extra layer of flavor, sprinkle some toasted sesame seeds over the top before serving.

Butternut Squash and Kale Pasta

Warm up your kitchen with this cozy Butternut Squash and Kale Pasta, a dish that marries sweet, roasted squash with earthy kale for a comforting meal.

Ingredients

• 8 oz whole wheat pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 4 cups kale, stems removed and leaves chopped
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add the kale and remaining 1/4 tsp salt to the skillet. Cook for 3-4 minutes, until kale is wilted but still bright green.
5. Combine the cooked pasta, roasted squash, and kale in the skillet. Toss with Parmesan cheese and enough reserved pasta water to create a light sauce that coats the pasta.

The magic of this dish lies in the contrast between the creamy squash and the crispy kale, brought together by a hint of spice from the red pepper flakes.

Tip: For an extra nutty flavor, toast the pasta in a dry skillet for a minute before boiling.

Butternut Squash and Chickpea Curry

Warm up your kitchen with this comforting Butternut Squash and Chickpea Curry, a hearty dish that blends sweet and savory flavors in a creamy coconut sauce.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for 1 minute to toast the spices.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
4. Add the butternut squash and chickpeas, simmering covered for 20 minutes until the squash is tender.
5. Stir in the spinach and lime juice, cooking for an additional 2 minutes until the spinach is wilted.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of creamy coconut milk with the earthy sweetness of butternut squash, creating a dish that’s as nourishing as it is flavorful.

Tip: For an extra touch of warmth, add a pinch of cinnamon with the spices.

Butternut Squash and Lentil Stew

Warm up your kitchen with this hearty Butternut Squash and Lentil Stew, a perfect blend of sweet and savory that’s as nutritious as it is comforting.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in butternut squash and lentils, then pour in vegetable broth. Bring to a boil.
3. Reduce heat to low, stir in cumin, smoked paprika, salt, and pepper. Cover and simmer for 25 minutes, or until lentils and squash are tender.
4. Add spinach in the last 5 minutes of cooking, stirring until wilted.

The smoky paprika and cumin give this stew a depth of flavor that pairs beautifully with the natural sweetness of the squash, while the lentils add a satisfying heartiness.

Tip: For an extra creamy texture, blend half the stew before adding the spinach.

Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is a creamy, dreamy twist on the classic, with a sweet, nutty depth that’ll have everyone asking for seconds.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed (about 2 cups)
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, spread on a baking sheet, and roast for 25 minutes until soft.
2. Cook macaroni according to package instructions; drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth.
4. Add cheddar, Parmesan, garlic powder, salt, pepper, and nutmeg to the saucepan. Stir until cheeses melt and sauce is smooth.
5. Puree roasted butternut squash in a blender until smooth, then stir into the cheese sauce.
6. Combine macaroni and sauce in a large bowl, then transfer to a baking dish. Bake at 400°F for 15 minutes until bubbly.

The pureed squash not only adds a velvety texture but also a subtle sweetness that balances the sharpness of the cheeses perfectly.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Butternut Squash and Sage Pizza

Transform your pizza night with this Butternut Squash and Sage Pizza, where sweet squash meets earthy sage on a crispy crust for a cozy yet sophisticated twist.

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 cup butternut squash, peeled and thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh sage leaves, chopped
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Carefully transfer the dough to a piece of parchment paper.
3. In a bowl, toss the butternut squash slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
4. Spread the ricotta cheese over the dough, leaving a 1-inch border. Sprinkle with grated Parmesan and chopped sage.
5. Arrange the seasoned butternut squash slices on top, then sprinkle with shredded mozzarella.
6. Transfer the pizza (on the parchment) to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.

The magic of this pizza lies in the caramelized edges of the butternut squash, which contrast beautifully with the creamy ricotta and sharp Parmesan.

Tip: For an extra flavor boost, drizzle the baked pizza with a little honey before serving.

Butternut Squash and Bacon Carbonara

Dive into the cozy embrace of fall with this Butternut Squash and Bacon Carbonara, where creamy pasta meets the sweet and savory duo of squash and crispy bacon.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add butternut squash and cook until tender and lightly browned, about 8 minutes. Add garlic and cook for 1 more minute until fragrant.
4. In a small bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
5. Return the drained spaghetti to the pot. Quickly stir in the egg mixture, then add the reserved pasta water, a little at a time, until the sauce is creamy. Fold in the cooked bacon and butternut squash.
6. Serve immediately, garnished with extra Parmesan if desired. The magic of this dish lies in the way the sweet squash balances the salty bacon, all wrapped in a silky egg sauce.

Tip: For an extra layer of flavor, toast the spaghetti in the bacon fat before adding the water to cook it.

Butternut Squash and Goat Cheese Tart

This Butternut Squash and Goat Cheese Tart is a showstopper that’s surprisingly simple to make, blending sweet, savory, and creamy flavors in every bite.

Ingredients

• 1 pre-made pie crust
• 1 small butternut squash, peeled and thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust into a 9-inch tart pan, trimming any excess. Prick the bottom with a fork and bake for 10 minutes. Let it cool slightly.
2. Toss the butternut squash slices with 2 tbsp olive oil, 1 tbsp honey, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg until evenly coated.
3. Arrange the squash slices in concentric circles over the pre-baked crust. Sprinkle 4 oz crumbled goat cheese evenly over the top.
4. Brush the edges of the crust with the beaten egg for a golden finish. Bake at 375°F for 30-35 minutes, until the squash is tender and the crust is golden.

The magic of this tart lies in the caramelization of the squash against the tangy goat cheese, creating a perfect balance of flavors. Serve warm to really let those flavors shine.

Tip: For an extra touch of elegance, drizzle a little more honey over the tart right before serving.

Butternut Squash and Sausage Stuffed Shells

Dive into the cozy flavors of fall with these Butternut Squash and Sausage Stuffed Shells, a hearty dish that combines sweet, savory, and creamy in every bite.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried sage
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add olive oil, butternut squash, salt, black pepper, garlic powder, and dried sage. Cook until squash is tender, about 8 minutes.
4. In a bowl, mix ricotta cheese, Parmesan cheese, and egg. Stir in cooked sausage and butternut squash.
5. Spread marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with the ricotta mixture and place in the dish. Top with mozzarella cheese.
6. Bake at 375°F for 25 minutes until cheese is bubbly and golden.

The magic of this dish lies in the creamy ricotta filling, perfectly balanced with the sweetness of butternut squash and the savory punch of Italian sausage.

Tip: For an extra crispy top, broil the stuffed shells for the last 2 minutes of baking.

Butternut Squash and Pear Soup

Warm up your autumn evenings with this velvety Butternut Squash and Pear Soup, where sweet meets savory in the most comforting way.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 ripe pears, peeled, cored, and chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the cubed butternut squash and chopped pears to the pot, stirring to combine with the onions and garlic.
3. Pour in 4 cups vegetable broth, then stir in 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
5. Season with salt and pepper to taste. For a richer texture, stir in 1/2 cup heavy cream.
6. Serve hot, garnished with a drizzle of cream or a sprinkle of nutmeg if desired.

The magic of this soup lies in the unexpected sweetness of pears, which perfectly balances the earthy squash, creating a harmony of flavors that’s both sophisticated and homey.

Tip: For an extra layer of flavor, try roasting the butternut squash and pears before adding them to the pot. It deepens their natural sweetness and adds a caramelized note to the soup.

Butternut Squash and Mushroom Risotto

Warm up your kitchen with this creamy Butternut Squash and Mushroom Risotto, a dish that balances sweet and earthy flavors perfectly.

Ingredients

• 1 tbsp olive oil
• 1 small butternut squash, peeled and diced (about 2 cups)
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat olive oil in a large skillet over medium heat. Add butternut squash and cook until slightly softened, about 5 minutes. Remove and set aside.
2. In the same skillet, add mushrooms and cook until they release their moisture and brown, about 5 minutes. Remove and set aside with the squash.
3. Add onion to the skillet and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
4. Add Arborio rice to the skillet, stirring to coat with the oil and onion mixture. Pour in white wine and cook until absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
6. Stir in the cooked butternut squash, mushrooms, Parmesan cheese, butter, salt, pepper, and nutmeg. Cook for another 2 minutes until everything is heated through.

The secret to this risotto’s depth of flavor lies in the caramelization of the butternut squash and mushrooms before they’re folded into the creamy rice.

Tip: For an extra touch of luxury, drizzle with truffle oil before serving.

Butternut Squash and Chicken Stir Fry

Warm up your weeknights with this vibrant Butternut Squash and Chicken Stir Fry, a perfect blend of sweet and savory that comes together in a flash.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add butternut squash and cook for 5 minutes, stirring occasionally, until slightly softened.
3. Add minced garlic, soy sauce, honey, ground ginger, and red pepper flakes to the skillet. Stir to combine and cook for another 3 minutes until the squash is tender and the flavors meld.
4. Return the chicken to the skillet, toss everything together, and cook for an additional 2 minutes to heat through. Garnish with sliced green onions before serving.

The magic of this dish lies in the caramelized edges of the butternut squash, offering a delightful contrast to the tender chicken.

Tip: For an extra crunch, sprinkle with toasted sesame seeds just before serving.

Butternut Squash and Apple Casserole

This Butternut Squash and Apple Casserole is a heartwarming dish that perfectly blends the sweetness of apples with the earthy tones of butternut squash, creating a delightful side or main that’s sure to impress.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large apples, peeled and sliced
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter, melted
• 1/2 cup pecans, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a large bowl, toss the butternut squash and apples with 1/4 cup brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until evenly coated.
3. Transfer the mixture to the prepared casserole dish and drizzle with 1/4 cup melted unsalted butter.
4. Sprinkle 1/2 cup chopped pecans evenly over the top.
5. Bake at 375°F for 35-40 minutes, until the squash is tender and the topping is golden and crisp.

The magic of this dish lies in the contrast between the tender squash and apples and the crunchy pecans, offering a symphony of textures in every bite.

Tip: For an extra touch of sweetness, drizzle with maple syrup before serving.

Butternut Squash and Pumpkin Seed Pesto Pasta

This Butternut Squash and Pumpkin Seed Pesto Pasta is a cozy, nutrient-packed dish that brings a delightful twist to your pasta night with its creamy texture and nutty flavors.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed (about 2 cups)
• 8 oz pasta of your choice
• 1/2 cup pumpkin seeds
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a food processor, combine the pumpkin seeds, Parmesan cheese, garlic, remaining olive oil, remaining salt, remaining black pepper, red pepper flakes, and basil. Pulse until the mixture is finely ground but still slightly chunky.
4. In a large bowl, mix the drained pasta with the roasted butternut squash and pesto. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Serve warm, garnished with extra pumpkin seeds and Parmesan if desired.

The roasted butternut squash adds a sweet depth to the pesto, while the pumpkin seeds give it a satisfying crunch that elevates every bite.

Tip: For an extra layer of flavor, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Conclusion

We hope this roundup of 20 delicious butternut squash dinner recipes inspires your next healthy meal! Each dish is a testament to how versatile and satisfying butternut squash can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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