15 Delicious Butternut Squash Dinner Recipes

Butternut squash is one of fall’s most beloved ingredients, and for good reason—it’s versatile, naturally sweet, and packed with nutrients like vitamin A, vitamin C, and fiber.

Its creamy texture and earthy flavor make it a perfect base for hearty soups, cozy casseroles, savory pastas, and more.

Unlike many vegetables, butternut squash shines equally well in comforting rustic dishes and elevated gourmet creations, making it a must-have for fall and winter dinners.

Whether roasted, puréed, or baked into casseroles, it brings warmth and color to the table.

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1. Roasted Butternut Squash & Sage Pasta

Description: Creamy pasta tossed with roasted squash and fragrant sage for a comforting fall dish.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 12 oz penne pasta
• 2 cloves garlic, minced
• ½ cup Parmesan cheese
• ½ cup heavy cream
• 1 tbsp fresh sage, chopped
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 25 minutes.
2. Cook pasta until al dente.
3. In a skillet, sauté garlic and sage in olive oil until fragrant.
4. Add roasted squash, cream, and Parmesan; mash slightly to create a sauce.
5. Toss with pasta and serve warm.

Twist: Add crispy pancetta for smoky contrast.

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2. Butternut Squash & Black Bean Enchiladas

Description: A hearty vegetarian twist on enchiladas with roasted squash and beans.

Ingredients:

• 1 medium butternut squash, cubed
• 1 can black beans, rinsed
• 1 onion, diced
• 2 tbsp olive oil
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder

Instructions:

1. Roast squash cubes with olive oil, cumin, and chili powder at 400°F (200°C) for 25 minutes.
2. In a skillet, sauté onion until soft. Mix with beans and roasted squash.
3. Fill tortillas with mixture, roll, and place in a baking dish.
4. Cover with enchilada sauce and cheese.
5. Bake for 20 minutes until bubbly.

Twist: Add chipotle peppers in adobo for smoky-spicy heat.

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3. Butternut Squash Risotto with Thyme

Description: A creamy Italian risotto infused with squash and fresh herbs.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock, warmed
• 1 cup roasted butternut squash purée
• 1 onion, finely diced
• 2 tbsp olive oil
• ½ cup dry white wine
• ½ cup Parmesan cheese
• 1 tsp fresh thyme leaves
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot; sauté onion until translucent.
2. Stir in rice, toasting for 1–2 minutes.
3. Deglaze with wine, then add stock gradually, stirring until absorbed.
4. After 15 minutes, stir in squash purée and thyme. Continue cooking until creamy.
5. Finish with Parmesan and season to taste.

Twist: Top with toasted pumpkin seeds for a nutty crunch.

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4. Thai Butternut Squash Curry

Description: A rich, vibrant curry with squash, coconut milk, and Thai spices.

Ingredients:

• 1 medium butternut squash, cubed
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• Fresh basil for garnish

Instructions:

1. Heat oil in a pot; sauté onion and garlic until fragrant.
2. Stir in curry paste, then add squash cubes.
3. Pour in coconut milk, fish sauce, and sugar. Simmer 20 minutes until tender.
4. Garnish with fresh basil before serving.

Twist: Add pineapple chunks for sweet-tangy balance.

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5. Butternut Squash & Spinach Stuffed Shells

Description: Jumbo pasta shells stuffed with a creamy squash-spinach filling.

Ingredients:

• 12 jumbo pasta shells, cooked
• 2 cups roasted butternut squash purée
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• ½ cup Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 cup mozzarella, shredded

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix squash, ricotta, spinach, Parmesan, and egg until smooth.
3. Stuff mixture into pasta shells and place in a baking dish with marinara.
4. Top with mozzarella.
5. Bake for 25–30 minutes until bubbly and golden.

Twist: Add a pinch of nutmeg to the filling for a warm, cozy flavor.

6. Butternut Squash & Chickpea Stew

Description: A hearty vegetarian stew that’s warming, protein-rich, and full of spices.

Ingredients:

• 1 medium butternut squash, cubed
• 1 can chickpeas, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 can diced tomatoes
• 4 cups vegetable stock
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot; sauté onion and garlic until soft.
2. Stir in spices, squash cubes, chickpeas, and tomatoes.
3. Add vegetable stock and bring to a boil.
4. Simmer 30 minutes until squash is tender and stew thickens.

Twist: Add raisins or dried apricots for Moroccan-style sweetness.

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7. Butternut Squash Mac & Cheese

Description: A creamy comfort classic made lighter with puréed squash.

Ingredients:

• 1 lb elbow macaroni
• 2 cups butternut squash purée
• 2 cups cheddar cheese, shredded
• ½ cup Parmesan cheese
• 2 tbsp butter
• 2 cups milk
• 1 tsp mustard powder
• Salt & pepper, to taste

Instructions:

1. Cook pasta until al dente.
2. In a pot, melt butter; whisk in milk and squash purée.
3. Stir in cheeses and mustard powder until smooth.
4. Toss pasta with sauce and season to taste.

Twist: Top with crispy breadcrumb-parmesan crust and bake for extra crunch.

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8. Butternut Squash & Kale Salad with Quinoa

Description: A hearty, nutrient-rich salad perfect as a main or side dish.

Ingredients:

• 2 cups roasted butternut squash cubes
• 2 cups kale, chopped
• 1 cup quinoa, cooked
• ¼ cup dried cranberries
• ¼ cup toasted walnuts
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt & pepper, to taste

Instructions:

1. Roast squash cubes at 400°F (200°C) for 25 minutes.
2. Massage kale with olive oil until tender.
3. Toss kale with quinoa, cranberries, walnuts, and roasted squash.
4. Whisk maple syrup and vinegar into dressing, drizzle over salad.

Twist: Add crumbled goat cheese for tangy creaminess.

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9. Butternut Squash Pizza with Caramelized Onions

Description: A creative fall pizza topped with roasted squash, onions, and cheese.

Ingredients:

• 1 pizza crust
• 1 cup roasted butternut squash cubes
• 1 large onion, caramelized
• 1 cup mozzarella cheese
• ½ cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 tsp thyme leaves

Instructions:

1. Preheat oven to 425°F (220°C).
2. Spread olive oil on crust, then top with squash, onions, cheeses, and thyme.
3. Bake for 12–15 minutes until golden and crisp.

Twist: Drizzle with balsamic glaze before serving.

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10. Butternut Squash & Turkey Chili

Description: A lighter chili that swaps beans for squash cubes, keeping it hearty yet lean.

Ingredients:

• 1 lb ground turkey
• 2 cups butternut squash, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups chicken stock
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Olive oil, for cooking
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot; sauté onion and garlic until fragrant.
2. Add turkey and cook until browned.
3. Stir in squash, tomatoes, stock, and spices.
4. Simmer 30–40 minutes until squash is tender.

Twist: Top with avocado slices and shredded cheese.

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11. Butternut Squash & Spinach Frittata

Description: A protein-packed, veggie-rich frittata perfect for a light dinner or brunch-for-dinner.

Ingredients:

• 2 cups butternut squash, cubed and roasted
• 2 cups fresh spinach
• 8 eggs
• ½ cup milk
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat oil in an oven-safe skillet; cook roasted squash until warm.
3. Add spinach and sauté until wilted.
4. Whisk eggs with milk, salt, and pepper; pour into skillet.
5. Sprinkle with feta and bake 20–25 minutes until set.

Twist: Add sun-dried tomatoes for tangy flavor.

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12. Butternut Squash & Chicken Casserole

Description: A hearty baked casserole combining chicken, squash, and cheese in one comforting dish.

Ingredients:

• 2 cups butternut squash cubes
• 2 cups cooked chicken, shredded
• 1 cup broccoli florets
• 1 cup cheddar cheese, shredded
• ½ cup cream of chicken soup (or homemade white sauce)
• ½ cup milk
• 1 tsp garlic powder
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam squash and broccoli until tender.
3. In a bowl, mix chicken, veggies, soup, milk, garlic powder, and half the cheese.
4. Transfer to a casserole dish, sprinkle with remaining cheese.
5. Bake 25 minutes until bubbly.

Twist: Add a breadcrumb-parmesan topping for extra crunch.

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13. Butternut Squash Soup with Grilled Cheese Croutons

Description: Creamy squash soup paired with bite-sized grilled cheese cubes for dipping.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup cream
• 2 tbsp olive oil
• Salt & pepper, to taste
• 2 grilled cheese sandwiches, cut into cubes

Instructions:

1. Heat oil in a pot; sauté onion and garlic until soft.
2. Add squash and stock; simmer 20 minutes until tender.
3. Blend until smooth, stir in cream, season to taste.
4. Top with grilled cheese croutons.

Twist: Add a pinch of curry powder for warmth.

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14. Butternut Squash & Shrimp Stir-Fry

Description: A quick, flavorful stir-fry pairing sweet squash with juicy shrimp.

Ingredients:

• 2 cups butternut squash, cubed
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated

Instructions:

1. Steam squash until just tender.
2. Heat sesame oil in a wok; sauté garlic and ginger.
3. Add shrimp and bell pepper; cook until shrimp turn pink.
4. Stir in squash, soy sauce, and honey. Toss to coat.

Twist: Sprinkle with sesame seeds for crunch.

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15. Butternut Squash Lasagna with Ricotta & Spinach

Description: A rich, layered lasagna with creamy squash sauce, spinach, and ricotta.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups butternut squash purée
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté garlic and spinach in olive oil until wilted. Mix with ricotta.
3. In a baking dish, layer noodles, squash purée, ricotta-spinach mix, and mozzarella. Repeat.
4. Top with Parmesan.
5. Bake 35–40 minutes until bubbly.

Twist: Add a hint of nutmeg to the ricotta layer for classic fall flavor.