15 Roasted Butternut Squash Recipes

Sweet, nutty, and endlessly versatile — roasted butternut squash is fall's most lovable vegetable. These 15 recipes show off every delicious side of it.

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

1. Classic Roasted Butternut Squash

Caramelized, golden, and simply perfect.

Ingredients

• 1 butternut squash, cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tbsp honey
• 2 tbsp chopped parsley
• 1 tbsp balsamic glaze

Instructions

1. Preheat oven to 425°F.
2. Toss squash with oil, salt, pepper, and thyme.
3. Spread on a sheet pan.
4. Roast 30–35 minutes, turning once.
5. Drizzle with honey; garnish parsley.

2. Parmesan Roasted Butternut Squash

Crispy parmesan crust on sweet roasted squash.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp olive oil
• 1/4 cup grated parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 2 tbsp chopped basil
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven to 425°F.
2. Toss squash with oil and seasonings.
3. Spread on a pan; sprinkle parmesan.
4. Roast 30 minutes.
5. Finish with basil and balsamic.

3. Brown Sugar Butternut Squash Halves

Dessert-like roasted squash with candied pecans.

Ingredients

• 1 butternut squash, halved
• 2 tbsp butter
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1/4 cup chopped pecans
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F.
2. Score the cut sides.
3. Dot with butter; sprinkle sugar and spices.
4. Roast 45–50 minutes.
5. Top with pecans and maple syrup.

4. Butternut Squash Curry

Creamy Thai-spiced curry with tender squash.

Ingredients

• 1 butternut squash, cubed
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 onion, diced
• 1 tbsp brown sugar
• 1 tsp fish sauce
• Fresh cilantro
• Cooked rice

Instructions

1. Fry curry paste 1 minute.
2. Add coconut milk, onion, sugar, and fish sauce.
3. Add squash; simmer 20 minutes.
4. Serve over rice.
5. Garnish with cilantro.

5. Creamy Butternut Squash Soup

Velvety fall soup with crispy sage and pepitas.

Ingredients

• 1 butternut squash, cubed and roasted
• 1 onion, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp sage
• Salt and pepper
• Toasted pepitas
• 1 tbsp olive oil

Instructions

1. Roast squash at 425°F for 30 minutes.
2. Sauté onion in olive oil.
3. Add squash, broth, and sage; simmer 10 minutes.
4. Blend until smooth.
5. Stir in cream; top with pepitas.

6. Spicy Roasted Butternut Squash

Smoky-spicy squash with bright lime.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Lime wedges
• 2 tbsp chopped cilantro

Instructions

1. Preheat oven to 425°F.
2. Toss squash with oil and spices.
3. Roast 30 minutes.
4. Squeeze lime over.
5. Garnish with cilantro.

7. Butternut Squash Alfredo Pasta

Silky squash Alfredo — comfort in a bowl.

Ingredients

• 1 butternut squash, spiralized or cubed
• 12 oz fettuccine
• 4 tbsp butter
• 1/2 cup grated parmesan
• 1/2 cup heavy cream
• 1 tsp sage
• Salt and pepper
• 1/4 cup toasted walnuts

Instructions

1. Roast squash 25 minutes.
2. Blend half the squash with cream.
3. Toss pasta with sauce, butter, and parmesan.
4. Add remaining squash.
5. Top with sage and walnuts.

8. Butternut Squash Harvest Salad

Warm squash over kale and quinoa with maple vinaigrette.

Ingredients

• 1 butternut squash, cubed
• 2 cups kale, chopped
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup

Instructions

1. Roast squash at 425°F for 30 minutes.
2. Whisk oil, vinegar, and maple.
3. Toss kale with dressing to soften.
4. Add quinoa, squash, cranberries, pecans.
5. Serve warm.

9. Sausage and Butternut Squash Skillet

Hearty one-skillet dinner with sweet squash and sausage.

Ingredients

• 1 butternut squash, cubed
• 1 lb Italian sausage
• 1 onion, diced
• 2 cups baby spinach
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Cooked pasta

Instructions

1. Brown sausage; set aside.
2. Sauté squash and onion until tender.
3. Return sausage; add spinach.
4. Toss with cooked pasta.
5. Top with parmesan.

10. Tahini Roasted Butternut Squash

Nutty tahini drizzle over caramelized squash.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 2 tbsp toasted sesame seeds
• 2 tbsp chopped parsley

Instructions

1. Preheat oven to 425°F.
2. Roast squash 30 minutes.
3. Whisk tahini, lemon, maple, and garlic.
4. Drizzle over squash.
5. Top with sesame seeds and parsley.

11. Butternut Squash and Apple Bake

Sweet apples and squash baked with warm spices.

Ingredients

• 1 butternut squash, cubed
• 2 apples, cubed
• 1 onion, diced
• 3 tbsp butter
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup brown sugar
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 375°F.
2. Toss squash, apples, and onion with melted butter.
3. Add spices and sugar.
4. Bake 40 minutes.
5. Top with walnuts.

12. Butternut Squash Tortellini

Cheesy tortellini with brown butter and crispy sage.

Ingredients

• 1 butternut squash, cubed and roasted
• 12 oz cheese tortellini
• 1/2 cup brown butter
• 1/4 cup fried sage leaves
• 1/2 cup grated parmesan
• Salt and pepper
• 1/4 cup toasted hazelnuts
• 1 tbsp lemon juice

Instructions

1. Roast squash 25 minutes.
2. Cook tortellini.
3. Brown the butter; fry sage leaves.
4. Toss tortellini with squash and brown butter.
5. Top with parmesan and hazelnuts.

13. Maple Roasted Butternut Squash

Caramelized squash with maple syrup and a pinch of cayenne.

Ingredients

• 1 butternut squash, cubed
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1 tbsp chopped thyme

Instructions

1. Preheat oven to 425°F.
2. Toss squash with olive oil, maple syrup, salt, pepper, and cayenne.
3. Spread on a sheet pan in a single layer.
4. Roast 30-35 minutes, turning once, until caramelized.
5. Sprinkle with thyme.
6. Serve warm.

14. Butternut Squash Risotto

Creamy risotto studded with sweet roasted squash and parmesan.

Ingredients

• 2 cups cubed butternut squash
• 1 1/2 cups arborio rice
• 1 onion, diced
• 5 cups warm chicken broth
• 1/2 cup white wine
• 3/4 cup parmesan
• 3 tbsp butter
• 1 tsp sage

Instructions

1. Roast squash at 425°F for 25 minutes until tender.
2. Sauté onion in butter; add rice and toast 2 minutes.
3. Deglaze with wine.
4. Add broth one ladle at a time, stirring, until rice is creamy (about 20 minutes).
5. Fold in roasted squash, parmesan, and sage.
6. Serve immediately.

15. Stuffed Butternut Squash

Roasted squash halves filled with sausage, kale, and quinoa.

Ingredients

• 2 butternut squash, halved and seeded
• 1/2 lb Italian sausage
• 2 cups chopped kale
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup parmesan
• 3 tbsp olive oil

Instructions

1. Preheat oven to 400°F; brush squash with olive oil and season.
2. Roast cut-side down 35-40 minutes until tender.
3. Brown sausage; add kale and cook until wilted.
4. Stir in quinoa and cranberries.
5. Fill squash halves with the mixture; top with parmesan.
6. Bake 10 more minutes until golden.

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