13 Butternut Squash Recipes for Fall Dinners & Sides

Sweet, nutty butternut squash shines in these 13 fall recipes — from silky soups to cheesy bakes and cozy pastas.

Below you’ll find 13 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Roasted Butternut Squash Soup

Silky, caramelized squash blended with onion and sage into the ultimate fall soup.

Ingredients

• 1 large butternut squash, cubed
• 1 onion, quartered
• 4 cloves garlic
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp fresh sage, chopped
• 1/2 tsp nutmeg

Instructions

1. Heat oven to 425°F and toss squash, onion, and garlic with olive oil and salt.
2. Roast 30 minutes until caramelized at the edges.
3. Transfer to a pot with broth and simmer 10 minutes.
4. Blend until completely smooth with an immersion blender.
5. Stir in coconut milk, sage, and nutmeg.
6. Serve hot with a swirl of coconut milk.

2. Butternut Squash Mac and Cheese

Creamy squash puree makes this mac and cheese extra velvety with a sweet fall twist.

Ingredients

• 12 oz elbow macaroni
• 2 cups butternut squash, cubed
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 2 cups shredded sharp cheddar
• 1/2 tsp mustard powder
• 1/2 cup panko breadcrumbs

Instructions

1. Heat oven to 375°F; boil squash until very tender and mash smooth.
2. Cook macaroni until al dente; drain.
3. Make a roux with butter and flour, whisk in milk until thick.
4. Stir in mashed squash, cheddar, and mustard powder.
5. Toss with macaroni and spread into a greased dish.
6. Top with panko and bake 20 minutes until golden.

3. Maple Roasted Butternut Squash

Caramelized squash cubes glazed with maple and a pinch of cayenne for sweet heat.

Ingredients

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

Instructions

1. Heat oven to 425°F and line a baking sheet with parchment.
2. Toss squash with olive oil, maple syrup, cinnamon, cayenne, and salt.
3. Spread in a single layer without crowding.
4. Roast 25 to 30 minutes, flipping once, until caramelized.
5. Sprinkle with pecans and thyme.
6. Serve warm as a side dish.

4. Butternut Squash Risotto

Creamy, golden risotto studded with roasted squash and finished with parmesan.

Ingredients

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

Instructions

1. Roast squash at 425°F for 20 minutes until tender.
2. Sauté onion in butter 4 minutes; add rice and toast 2 minutes.
3. Add wine and stir until absorbed.
4. Add warm 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 in warm bowls.

5. Butternut Squash Curry

A warming coconut curry with tender squash, chickpeas, and spinach.

Ingredients

• 1 large butternut squash, cubed
• 1 onion, diced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained
• 2 cups vegetable broth
• 3 cups baby spinach
• 1 tbsp brown sugar

Instructions

1. Sauté onion in oil 4 minutes; stir in curry paste 1 minute.
2. Add squash, coconut milk, broth, and brown sugar.
3. Simmer 20 minutes until squash is fork-tender.
4. Stir in chickpeas and simmer 5 minutes more.
5. Wilt in the spinach and season with salt.
6. Serve over steamed jasmine rice.

6. Butternut Squash Pasta with Sage Butter

Sweet roasted squash tossed with pasta in nutty brown-butter sage sauce.

Ingredients

• 12 oz rigatoni
• 3 cups butternut squash, cubed
• 6 tbsp butter
• 12 fresh sage leaves
• 3 cloves garlic, minced
• 1/2 cup grated parmesan
• 1/4 tsp nutmeg
• 1/4 cup toasted walnuts

Instructions

1. Roast squash at 425°F for 25 minutes until caramelized.
2. Cook rigatoni until al dente; reserve 1 cup pasta water.
3. Brown butter with sage leaves until crisp and nutty.
4. Add garlic 30 seconds, then toss in pasta, squash, and nutmeg.
5. Loosen with pasta water and stir in parmesan.
6. Top with walnuts and serve.

7. Butternut Squash Chili

A hearty vegetarian chili with sweet squash, black beans, and smoky spices.

Ingredients

• 1 large butternut squash, cubed
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika

Instructions

1. Sauté onion and bell pepper 5 minutes until soft.
2. Stir in chili powder, cumin, and paprika 30 seconds.
3. Add squash, beans, tomatoes, and 2 cups water.
4. Simmer 30 minutes until squash is tender.
5. Mash a few pieces to thicken the chili.
6. Serve with sour cream and cilantro.

8. Butternut Squash Gratin

Thin squash slices layered with gruyere and cream, baked until golden and bubbling.

Ingredients

• 1 large butternut squash, thinly sliced
• 1 1/2 cups heavy cream
• 2 cups shredded gruyere
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1/2 tsp nutmeg
• 1/2 cup panko
• 2 tbsp butter, melted

Instructions

1. Heat oven to 375°F and grease a 9×13-inch dish.
2. Warm cream with garlic, thyme, and nutmeg.
3. Layer squash slices, pouring cream and sprinkling gruyere between layers.
4. Toss panko with melted butter and scatter on top.
5. Cover with foil and bake 40 minutes.
6. Uncover and bake 15 minutes until golden.

9. Butternut Squash Hummus

Roasted squash whipped into hummus for a sweet, smoky fall dip.

Ingredients

• 2 cups roasted butternut squash
• 1 can (15 oz) chickpeas, drained
• 1/4 cup tahini
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp cumin

Instructions

1. Roast squash at 425°F for 25 minutes until very soft.
2. Blend chickpeas, tahini, garlic, and lemon juice until smooth.
3. Add squash and olive oil; blend until silky.
4. Season with smoked paprika, cumin, and salt.
5. Drizzle with olive oil and extra paprika.
6. Serve with pita chips and veggies.

10. Butternut Squash Tacos

Spiced roasted squash tacos with black beans, avocado, and chipotle crema.

Ingredients

• 3 cups butternut squash, cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 8 small corn tortillas
• 1 can (15 oz) black beans, warmed
• 1 avocado, sliced
• 1/3 cup chipotle crema

Instructions

1. Heat oven to 425°F and toss squash with oil, chili powder, and cumin.
2. Roast 25 minutes until caramelized.
3. Warm tortillas in a dry skillet.
4. Fill each with squash, black beans, and avocado.
5. Drizzle with chipotle crema.
6. Serve with lime wedges.

11. Butternut Squash Lasagna

Creamy squash and ricotta layered with noodles and sage in a cozy fall lasagna.

Ingredients

• 9 lasagna noodles
• 3 cups butternut squash puree
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp fresh sage, chopped
• 2 cups alfredo sauce

Instructions

1. Heat oven to 375°F; cook noodles until just tender.
2. Stir ricotta, egg, squash puree, sage, and salt.
3. Spread 1/2 cup alfredo in a 9×13-inch dish; layer noodles, squash mix, and mozzarella.
4. Repeat layers; finish with noodles, alfredo, mozzarella, and parmesan.
5. Cover with foil and bake 35 minutes.
6. Uncover and bake 10 minutes until golden.

12. Roasted Butternut Squash Salad

Warm roasted squash over crisp greens with goat cheese, cranberries, and pecans.

Ingredients

• 3 cups butternut squash, cubed
• 6 cups mixed greens
• 1/2 cup dried cranberries
• 1/2 cup candied pecans
• 4 oz goat cheese, crumbled
• 1/4 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp apple cider vinaigrette

Instructions

1. Roast squash at 425°F for 25 minutes until caramelized; cool slightly.
2. Whisk olive oil into the vinaigrette for the dressing.
3. Toss greens with half the dressing in a large bowl.
4. Top with warm squash, cranberries, pecans, onion, and goat cheese.
5. Drizzle with remaining dressing.
6. Serve immediately.

13. Butternut Squash Muffins

Moist, spiced muffins with sweet squash and a crunchy streusel top.

Ingredients

• 1 3/4 cups flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 cup butternut squash puree
• 3/4 cup brown sugar
• 1/2 cup oil
• 2 eggs
• 1/2 cup streusel topping

Instructions

1. Heat oven to 350°F and line a 12-cup muffin tin.
2. Whisk flour, baking soda, cinnamon, and salt.
3. Stir squash puree, brown sugar, oil, and eggs until smooth.
4. Fold dry ingredients in just until combined.
5. Fill cups 3/4 full and sprinkle with streusel.
6. Bake 20 to 22 minutes until a toothpick comes out clean.

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