15 MORE Roasted Butternut Squash Recipes

Our first round of roasted butternut squash recipes was such a hit, we’re back with 15 MORE brand-new ways to roast, mash, bake, and caramelize fall’s favorite squash. Sticky gochujang glazes, creamy mac and cheese, smoky tacos, and pecan-crusted rounds — every recipe celebrates that sweet, nutty, caramelized flavor we all love.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Honey Harissa Roasted Butternut Squash

Sweet heat in every caramelized cube — honey tames the harissa fire.

Ingredients

• 1 butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp harissa paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped cilantro

Instructions

1. Preheat oven to 425°F.
2. Whisk olive oil, honey, harissa, salt, and pepper.
3. Toss squash cubes in the glaze until evenly coated.
4. Spread on a sheet pan in a single layer.
5. Roast 30-35 minutes, turning once, until caramelized and tender.
6. Garnish with cilantro and serve warm.

2. Gochujang Glazed Butternut Squash

Korean-inspired sticky glaze with a slow-building kick.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp vegetable oil
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• 2 scallions, sliced

Instructions

1. Preheat oven to 425°F. Toss squash with vegetable oil; roast 25 minutes.
2. Whisk gochujang, soy sauce, maple syrup, and vinegar.
3. Brush glaze over the hot squash; roast 8-10 more minutes until sticky.
4. Top with sesame seeds and scallions.

3. Balsamic Rosemary Roasted Butternut Squash

Syrupy balsamic and piney rosemary — an elegant holiday side.

Ingredients

• 1 butternut squash, cubed
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 sprigs fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1/4 cup shaved parmesan

Instructions

1. Preheat oven to 425°F.
2. Toss squash with olive oil, balsamic, rosemary, salt, and pepper.
3. Roast 30 minutes, turning halfway, until edges caramelize.
4. Shower with shaved parmesan before serving.

4. Butternut Squash Mac and Cheese

Velvety squash puree melts into the creamiest mac ever — no one guesses the secret.

Ingredients

• 2 cups roasted butternut squash
• 12 oz elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 cups shredded sharp cheddar
• 1/2 tsp mustard powder
• Salt and pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Cook macaroni; drain. Blend roasted squash until silky.
2. Make a roux with butter and flour; whisk in milk until thickened.
3. Stir in cheddar, mustard powder, and squash puree; season well.
4. Fold in pasta; top with panko and broil 3 minutes until golden.

5. Chipotle Lime Butternut Squash Wedges

Smoky chipotle meets zesty lime — wedges with serious attitude.

Ingredients

• 1 butternut squash, cut into wedges
• 2 tbsp olive oil
• 2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce
• Zest and juice of 1 lime
• 1 tsp salt
• 1/4 cup crumbled cotija
• 2 tbsp chopped cilantro

Instructions

1. Preheat oven to 425°F.
2. Toss wedges with oil, chipotle, adobo sauce, lime zest, and salt.
3. Roast 30-35 minutes until charred at the edges.
4. Squeeze lime juice over; top with cotija and cilantro.

6. Butternut Squash Gnocchi with Sage Butter

Pillowy homemade gnocchi in nutty brown butter with crispy sage.

Ingredients

• 1 cup roasted butternut squash puree
• 1 cup ricotta
• 1 egg
• 1 1/2 cups flour
• 1/2 cup butter
• 12 fresh sage leaves
• 1/2 cup grated parmesan
• Salt and pepper

Instructions

1. Mix squash puree, ricotta, egg, and flour into a soft dough.
2. Roll into ropes; cut into 1-inch pieces. Boil until they float.
3. Brown the butter; fry sage leaves until crisp.
4. Toss gnocchi in sage butter; finish with parmesan.

7. Cinnamon Sugar Butternut Squash Fries

Dessert fries — crispy, caramelized, and dangerously snackable.

Ingredients

• 1 butternut squash, cut into fry shapes
• 2 tbsp melted coconut oil
• 3 tbsp sugar
• 1 1/2 tsp cinnamon
• Pinch of salt
• Maple yogurt dip, for serving

Instructions

1. Preheat oven to 425°F.
2. Toss fries with coconut oil.
3. Roast 25-30 minutes, flipping once, until crisp.
4. Toss hot fries with cinnamon sugar and salt; serve with maple yogurt dip.

8. Butternut Squash and Black Bean Tacos

Taco night goes fall — smoky roasted squash with creamy black beans.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 1 can black beans, drained
• 8 corn tortillas
• 1 avocado, sliced
• 1/4 cup pickled red onions
• Lime wedges and cilantro

Instructions

1. Preheat oven to 425°F. Toss squash with oil and taco seasoning; roast 28 minutes.
2. Warm beans and char the tortillas.
3. Fill tortillas with squash and beans.
4. Top with avocado, pickled onions, cilantro; serve with lime.

9. Miso Glazed Butternut Squash

Savory-sweet umami glaze that lacquers every cube.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp neutral oil
• 3 tbsp white miso
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 425°F. Toss squash with oil; roast 25 minutes.
2. Whisk miso, mirin, brown sugar, and ginger.
3. Brush over squash; roast 10 more minutes until glazed and glossy.
4. Sprinkle with sesame seeds.

10. Butternut Squash Lasagna Roll-Ups

Creamy squash-ricotta filling rolled in lasagna noodles — portion-perfect comfort.

Ingredients

• 12 lasagna noodles
• 2 cups roasted butternut squash puree
• 1 cup ricotta
• 1/2 cup grated parmesan
• 1 egg
• 1 tsp sage
• 2 cups marinara sauce
• 1 cup shredded mozzarella

Instructions

1. Cook noodles until pliable; lay flat.
2. Mix squash puree, ricotta, parmesan, egg, and sage.
3. Spread filling on each noodle; roll up.
4. Nestle in marinara; top with mozzarella. Bake at 375°F for 25 minutes.

11. Butternut Squash Chili

Hearty vegetarian chili — sweet squash against smoky beans and fire-roasted tomatoes.

Ingredients

• 1 butternut squash, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 can fire-roasted tomatoes
• 1 can kidney beans
• 2 cups vegetable broth
• Sour cream and cheddar, to top

Instructions

1. Sauté onion and garlic 5 minutes; add spices and toast 1 minute.
2. Add squash, tomatoes, beans, and broth.
3. Simmer 25-30 minutes until squash is tender.
4. Ladle into bowls; top with sour cream and cheddar.

12. Butternut Squash Quesadillas

Crispy tortillas, melty cheese, sweet roasted squash — weeknight gold.

Ingredients

• 1 cup roasted butternut squash, mashed
• 4 flour tortillas
• 1 1/2 cups shredded Monterey Jack
• 1/2 tsp cumin
• 1/4 cup caramelized onions
• Butter for the pan
• Salsa and sour cream, to serve

Instructions

1. Season mashed squash with cumin.
2. Spread on tortillas; top with cheese and caramelized onions; fold.
3. Cook in a buttered skillet 3 minutes per side until crisp and melty.
4. Slice and serve with salsa and sour cream.

13. Orange Ginger Butternut Squash Mash

Silky mash brightened with orange and fresh ginger — Thanksgiving table upgrade.

Ingredients

• 1 butternut squash, cubed
• 3 tbsp butter
• Zest and juice of 1 orange
• 1 tbsp grated fresh ginger
• 2 tbsp brown sugar
• 1/2 tsp salt
• Pinch of nutmeg

Instructions

1. Steam or boil squash 15-18 minutes until very tender; drain well.
2. Mash with butter until silky.
3. Stir in orange zest and juice, ginger, brown sugar, salt, and nutmeg.
4. Serve warm.

14. Butternut Squash Gratin

Thin squash slices layered with gruyère and cream — pure decadence.

Ingredients

• 1 butternut squash, thinly sliced
• 1 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 1/2 cups shredded gruyère
• 1/2 tsp thyme
• Salt and pepper
• 1/3 cup panko

Instructions

1. Preheat oven to 375°F.
2. Warm cream with garlic; season with salt, pepper, and thyme.
3. Layer squash slices in a buttered dish, pouring cream and sprinkling gruyère between layers.
4. Top with remaining gruyère and panko; bake 40-45 minutes until bubbly and golden.

15. Pecan-Crusted Butternut Squash Rounds

Crunchy pecan crust on tender roasted rounds — the side dish that steals the show.

Ingredients

• 1 butternut squash, cut into 1/2-inch rounds
• 2 tbsp Dijon mustard
• 3/4 cup finely chopped pecans
• 1/4 cup panko
• 2 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Preheat oven to 400°F.
2. Brush rounds with Dijon.
3. Press into a mix of pecans, panko, salt, and pepper.
4. Roast 25-30 minutes until tender; drizzle with maple syrup and olive oil.

Love these 15 MORE roasted butternut squash recipes? Pin this roundup for later and explore more easy recipes at simplymealful.us.