Get ready to cozy up with these 20 deliciously creamy butternut squash dinner recipes! Butternut squash is a versatile ingredient that can be used in a variety of dishes, from soups and salads to pasta and pizza. And when it’s paired with rich and creamy ingredients like cheese, cream, and coconut milk, the result is truly irresistible.
Whether you’re looking for a comforting weeknight dinner or a special occasion meal, these recipes are sure to satisfy your cravings. From classic comfort foods like mac and cheese and risotto, to international-inspired dishes like curry and enchiladas, there’s something for everyone in this collection of creamy butternut squash recipes.
Creamy Butternut Squash Risotto
A creamy and comforting fall-inspired dish, perfect for a cozy evening.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large saucepan, sauté onion and garlic in remaining 1 tablespoon olive oil over medium heat.
4. Add Arborio rice and cook, stirring constantly, for 2-3 minutes.
5. Add warmed broth, 1/2 cup at a time, stirring continuously, until absorbed and creamy (about 20-25 minutes).
6. Stir in roasted squash, heavy cream, and butter. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 45 minutes
Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad Recipe
Get ready to delight your taste buds with this autumn-inspired salad, featuring roasted butternut squash and tender kale!
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, massage kale leaves with apple cider vinegar, honey, and a pinch of salt until slightly softened.
5. In a large bowl, combine roasted squash, massaged kale, and crumbled goat cheese (if using). Toss to combine.
6. Serve warm, garnished with your favorite toppings.
Cooking Time: 50 minutes
Butternut Squash and Sage Pasta
A creamy and aromatic pasta dish that combines the natural sweetness of roasted butternut squash with the earthy flavor of sage.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh sage
– Salt and pepper to taste
– Grated nutmeg (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper.
4. Roast for 45-50 minutes or until the squash is tender.
5. Cook pasta according to package instructions. Drain and set aside.
6. In a large skillet, combine roasted squash, Parmesan cheese, and chopped sage. Toss over medium heat until the cheese is melted and the sauce is creamy.
7. Combine cooked pasta with the squash mixture. Season with salt, pepper, and nutmeg (if using).
8. Serve immediately.
Cooking Time: 1 hour
Butternut Squash Mac and Cheese
A creamy macaroni and cheese dish gets a sweet and nutty twist with the addition of roasted butternut squash.
Ingredients:
– 8 oz macaroni
– 2 cups butternut squash puree
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large skillet, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Slowly pour in butternut squash puree and stir until combined.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth.
6. Combine cooked macaroni with the cheese sauce and season with salt and pepper to taste.
7. Transfer to a baking dish and top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Butternut Squash and Black Bean Enchiladas
Butternut Squash and Black Bean Enchiladas Recipe
Summary: This recipe combines the natural sweetness of butternut squash with the earthy flavor of black beans, wrapped in a warm tortilla and smothered in a rich enchilada sauce. Perfect for a vegetarian dinner or as a side dish.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 1 can black beans, drained and rinsed
– 8 corn tortillas
– 1/2 cup enchilada sauce
– 1/4 cup shredded cheese (Monterey Jack or Cheddar)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed butternut squash, black beans, salt, and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the squash-bean mixture onto the center of each tortilla, leaving a small border around edges.
5. Roll up tortillas and place seam-side down in a baking dish.
6. Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheese.
7. Drizzle with olive oil and cover with aluminum foil.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Butternut Squash Soup with Coconut Milk
This comforting soup is perfect for a chilly evening, made rich and creamy with the addition of coconut milk.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh herbs, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender.
5. Scoop out the flesh and puree it with broth, garlic, and coconut milk in a blender or food processor.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Spinach Lasagna
This lasagna combines the sweetness of roasted butternut squash with the earthiness of spinach, wrapped in a flavorful pasta dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a bowl, combine roasted squash, spinach, ricotta cheese, and Parmesan cheese.
5. Assemble the lasagna by spreading a layer of the squash mixture on the bottom, followed by a layer of noodles, then mozzarella cheese. Repeat this process two more times, ending with a layer of mozzarella cheese on top.
6. Bake for 30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Chickpea Curry
This recipe combines the natural sweetness of roasted butternut squash with the creamy texture of chickpeas, all wrapped up in a flavorful curry sauce. Perfect for a cozy evening meal or packed lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Stir in cumin, curry powder, turmeric, paprika, salt, and pepper. Cook for 1 minute.
5. Add roasted squash, chickpeas, and coconut milk to the pan. Simmer for 10-15 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves. Serve over rice or with naan bread.
Cooking Time: 1 hour 15 minutes
Butternut Squash Stuffed Shells
This recipe combines the comforting flavors of butternut squash with the classic Italian dish, stuffed shells. The result is a unique and delicious twist on a family favorite.
Ingredients:
– 12 jumbo pasta shells
– 1 large butternut squash (about 2 lbs), peeled and cooked through
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried sage
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a blender or food processor, puree cooked squash with ricotta cheese, Parmesan cheese, egg, and sage until smooth.
4. Stuff each pasta shell with the squash mixture, placing them in a baking dish as you go.
5. Cover shells with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Butternut Squash and Sausage Skillet
This hearty skillet dish is a perfect combination of sweet butternut squash, savory sausage, and crispy potatoes. It’s an easy and satisfying meal that can be ready in under 45 minutes.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or sage for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until browned, about 5-7 minutes.
3. Remove the sausage from the skillet with a slotted spoon and set aside. Leave the drippings in the skillet.
4. Add the cubed potatoes to the skillet and cook for 5 minutes, or until they start to brown.
5. Add the butternut squash cubes to the skillet and stir to combine with the potatoes.
6. Return the cooked sausage to the skillet and season with salt and pepper to taste.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the squash is tender and caramelized.
Cooking Time: 40-45 minutes
Butternut Squash and Quinoa Bake
A flavorful and nutritious vegetarian dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and chop it into 1-inch cubes.
3. In a large bowl, toss the squash with olive oil, cumin, salt, and pepper until well coated.
4. Spread the squash on a baking sheet and roast for 30-40 minutes or until tender.
5. Cook the quinoa according to package instructions.
6. In a separate skillet, sauté the chopped onion and minced garlic until softened.
7. Combine the cooked quinoa with the roasted squash and sautéed onion mixture.
8. Transfer the mixture to a baking dish and bake for an additional 10-15 minutes or until the flavors have melded together.
Cooking Time: 45-55 minutes
Butternut Squash Gnocchi with Brown Butter Sauce
This recipe combines the natural sweetness of roasted butternut squash with the comforting warmth of brown butter sauce, all wrapped up in a soft and pillowy gnocchi.
Ingredients:
– 1 medium butternut squash
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 1 large egg
– Brown butter sauce (recipe below)
Gnocchi:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half and roast for 45 minutes, or until tender.
3. Scoop out the flesh and mash with a fork.
4. In a large bowl, combine flours, salt, Parmesan cheese, and egg.
5. Add the roasted squash and mix until a dough forms.
6. Divide into 4 equal pieces and roll each piece into a long rope.
7. Cut the rope into 1-inch pieces to form gnocchi.
Brown Butter Sauce:
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
1. Melt the butter in a saucepan over medium heat.
2. Add the garlic and cook for 1 minute.
3. Continue cooking until the butter turns golden brown and smells nutty.
4. Serve warm over roasted butternut squash gnocchi.
Cooking Time: Gnocchi: 3-5 minutes after boiling, Brown Butter Sauce: 2-3 minutes
Butternut Squash and Lentil Stew
Warm up on a chilly day with this comforting, flavorful stew that combines the natural sweetness of roasted butternut squash with the earthiness of lentils. This hearty dish is perfect for a cozy dinner or packed lunch.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash on a baking sheet, cut side up, for 45 minutes or until tender.
4. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
6. Add lentils, vegetable broth, and roasted squash to the pot.
7. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
Cooking Time: Approximately 1 hour 15 minutes
Butternut Squash and Goat Cheese Tart
This sweet and savory tart combines the warmth of roasted butternut squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with salt. Roast for 45-50 minutes, or until tender.
4. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
5. Arrange the roasted squash in a circular pattern on one half of the pastry, leaving a 1-inch border around the edges.
6. Sprinkle crumbled goat cheese over the squash.
7. Fold the other half of the pastry over the filling to form a triangle or a square shape. Brush with beaten egg for glaze.
8. Bake for an additional 25-30 minutes, or until pastry is golden brown.
Cooking Time: Total time: 1 hour 15 minutes. Roasting squash: 45-50 minutes. Baking tart: 25-30 minutes.
Butternut Squash and Mushroom Risotto
This creamy risotto is infused with the warm flavors of roasted butternut squash and earthy mushrooms, perfect for a cozy dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat the olive oil over medium-high. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. If using wine, add it to the skillet and cook until absorbed, about 2 minutes.
6. Add 1/2 cup of warmed broth to the skillet and cook, stirring constantly, until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy, about 20-25 minutes.
7. Stir in the roasted butternut squash, Parmesan cheese, salt, and pepper.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes (roasting squash) + 20-25 minutes (cooking risotto)
Butternut Squash and Bacon Carbonara
A creative twist on the classic Italian dish, this recipe combines the sweetness of roasted butternut squash with the smokiness of bacon and the richness of eggs.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 3 large eggs
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish for about 45 minutes, or until tender and caramelized.
3. Cook the bacon slices in a large skillet over medium-high heat until crispy. Remove from heat and set aside.
4. In a medium bowl, whisk together eggs and Parmesan cheese. Season with salt and black pepper.
5. Add cooked spaghetti to the bowl and toss everything together.
6. Slice the roasted butternut squash into cubes and add it to the pasta mixture.
7. Toss in the crispy bacon bits and chopped parsley (if using).
8. Serve immediately.
Cooking Time: 50-60 minutes
Butternut Squash and Sage Pizza
A seasonal twist on classic pizza, this recipe combines the sweetness of roasted butternut squash with the earthiness of sage for a unique flavor combination.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– 1 pizza crust
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Peel, seed, and cube the squash into 1-inch pieces. Toss with olive oil, garlic, and sage. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
3. Roll out pizza crust to desired thickness.
4. Top the crust with roasted squash, mozzarella cheese, salt, and pepper.
5. Bake in preheated oven for 15-20 minutes, or until crust is golden brown.
6. Remove from oven and let cool for a few minutes before slicing and serving.
Cooking Time: 45-60 minutes
Butternut Squash and Kale Stuffed Shells
Elevate your pasta game with this autumn-inspired twist on classic stuffed shells. Rich butternut squash and kale filling takes center stage in this comforting, flavorful dish.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash, cooked and mashed
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a large skillet, sauté onion and garlic in olive oil until softened. Add kale and cook until wilted.
4. In a bowl, combine cooked squash, ricotta cheese, Parmesan cheese, egg, salt, and pepper.
5. Stuff each pasta shell with the squash-kale mixture and place in a baking dish.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and bake an additional 10-15 minutes or until shells are lightly browned.
Cooking Time: 35-40 minutes
Butternut Squash and Turkey Chili
This hearty chili is a perfect blend of fall flavors, with roasted butternut squash adding natural sweetness to the savory turkey and beans. A comforting meal for any occasion.
Ingredients:
– 1 lb ground turkey
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 tsp chili powder
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
3. In a large pot, cook ground turkey over medium-high heat, breaking up with a spoon, until browned, about 5-7 minutes.
4. Add onion, garlic, and red bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
5. Stir in roasted squash, black beans, diced tomatoes, and chili powder. Season with salt and pepper to taste.
6. Simmer chili for at least 30 minutes to allow flavors to meld.
Cooking Time: About 1 hour
Butternut Squash and Parmesan Polenta
This comforting polenta dish is infused with the sweet and nutty flavors of roasted butternut squash, paired with the salty richness of Parmesan cheese.
Ingredients:
- 1 cup polenta
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a large pot, bring the polenta and water or broth to a boil. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally.
- Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for about 30-40 minutes or until tender.
- Scoop out the roasted squash flesh and stir it into the cooked polenta. Add Parmesan cheese and season to taste.
Cooking Time: About 50-60 minutes
Summary
Get ready to fall in love with the rich flavor of butternut squash! This article features 20 creamy and delicious dinner recipes that showcase the versatility of this autumnal superstar. From classic comfort foods like mac and cheese and stuffed shells, to international inspirations like curry and enchiladas, these recipes will take you on a culinary journey. Whether you’re looking for a comforting bowl of soup or a hearty casserole, there’s something here for everyone. So go ahead, get creative, and let the butternut squash delight begin!
