20 Creamy Butternut Squash Recipes for Cozy Nights

As the nights grow cooler and the days shorter, there’s nothing quite like curling up with a warm, comforting dish. Butternut squash, with its rich, creamy texture and naturally sweet flavor, is the perfect ingredient to transform simple meals into cozy delights. Whether you’re craving a velvety soup, a hearty stew, or a cheesy pasta bake, we’ve gathered 20 irresistible butternut squash recipes to inspire your autumn cooking.

From the classic Creamy Butternut Squash Soup with Sage to the surprising twist of Spicy Butternut Squash Tacos, each dish highlights the versatility of this seasonal favorite. Looking for something indulgent? Try the Butternut Squash Mac and Cheese or the Butternut Squash and Goat Cheese Tart. For a lighter option, the Butternut Squash and Kale Salad with Cranberries offers a refreshing balance. No matter your preference, these recipes promise warmth, flavor, and a touch of autumn magic in every bite.

Creamy Butternut Squash Soup with Sage

This velvety butternut squash soup gets a cozy upgrade with fragrant sage and a touch of cream—perfect for chilly evenings when you crave something comforting yet elegant.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 4 cups vegetable broth
• 1 tbsp fresh sage leaves, chopped (plus extra for garnish)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the butternut squash, 4 cups vegetable broth, 1 tbsp sage, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is fork-tender.
3. Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth. Stir in 1/2 cup heavy cream and warm through for 2 minutes.
4. Ladle into bowls and garnish with extra sage. Serve warm.

The nutmeg and sage add a subtle warmth that makes this soup feel like a hug in a bowl—plus, it’s surprisingly light despite its creamy texture.

Tip: For extra richness, drizzle with a little browned butter just before serving.

Roasted Butternut Squash with Maple Glaze

Sweet, caramelized butternut squash gets a glossy upgrade with a sticky maple glaze—perfect for turning a humble veggie into the star of the table.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp pure maple syrup
• 1 tbsp unsalted butter, melted
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper (optional)

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer.
2. Roast for 25 minutes, flipping halfway, until edges are golden and tender.
3. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp melted butter, 1/4 tsp cinnamon, and a pinch of cayenne (if using). Drizzle over the squash and toss gently.
4. Return to the oven for 5–7 minutes until the glaze is bubbly and clings to the squash.

The cayenne adds a sneaky warmth that balances the maple’s sweetness, making this side dish anything but basic.

Tip: For extra crunch, sprinkle with toasted pecans right before serving.

Butternut Squash Risotto with Parmesan

This creamy, comforting risotto gets a sweet, nutty depth from roasted butternut squash—perfect for a cozy night in.

Ingredients:

• 1 small butternut squash (about 2 cups), peeled and diced into ½-inch cubes
• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh sage

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender and caramelized at the edges.
2. Meanwhile, heat vegetable broth in a saucepan over low heat; keep warm. In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in white wine and cook until mostly absorbed, about 2 minutes.
4. Add ½ tsp salt and ¼ tsp black pepper. Ladle in warm broth ½ cup at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total).
5. When rice is al dente and creamy, stir in roasted squash, Parmesan, butter, and sage. Cook for 1 minute to combine. Taste and adjust salt if needed.

The secret here? Roasting the squash first intensifies its sweetness, balancing the rich, savory Parmesan for a risotto that’s anything but ordinary.

Tip: For extra silkiness, stir in a splash of broth just before serving—it loosens the risotto to that perfect spoonable consistency.

Spicy Butternut Squash Tacos

These tacos pack a punch with smoky-spiced squash, creamy avocado, and a zesty lime crema—perfect for shaking up taco night.

Ingredients:

• 1 small butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp salt
• 8 small corn tortillas
• 1 ripe avocado, sliced
• ¼ cup crumbled cotija cheese
• ¼ cup chopped cilantro
• ½ cup sour cream
• 1 tbsp lime juice
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp cumin, and ½ tsp salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, mix ½ cup sour cream, 1 tbsp lime juice, and 1 minced garlic clove in a small bowl. Set aside.
3. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
4. Assemble tacos: Fill each tortilla with roasted squash, avocado slices, a drizzle of lime crema, and a sprinkle of cotija and cilantro.

The contrast of the crispy-edged squash against the cool, tangy crema makes every bite irresistible.

Tip: For extra heat, add a dash of hot sauce to the crema or top with pickled jalapeños.

Butternut Squash and Spinach Lasagna

This butternut squash and spinach lasagna is the ultimate cozy dinner—creamy, veggie-packed, and layered with rich flavors that’ll make everyone ask for seconds.

• 12 lasagna noodles (no-boil variety)
• 3 cups butternut squash, peeled and diced into ½-inch cubes
• 5 oz fresh spinach, roughly chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried sage
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups marinara sauce

1. Preheat oven to 375°F. Toss butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Roast on a baking sheet for 20 minutes until tender.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and sage, sautéing for 30 seconds until fragrant. Stir in spinach and cook just until wilted, about 2 minutes.
3. In a bowl, mix ricotta, 1 cup mozzarella, and ¼ cup Parmesan. Spread ½ cup marinara in a 9×13-inch baking dish, then layer 4 noodles, half the ricotta mixture, half the squash, and half the spinach. Repeat layers, ending with noodles.
4. Top with remaining marinara, 1 cup mozzarella, and ¼ cup Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The roasted squash adds a caramelized sweetness that balances the savory cheeses—no one will miss the meat! Tip: Let it rest 10 minutes before slicing for cleaner layers.

Butternut Squash Mac and Cheese

This creamy, veggie-packed mac and cheese swaps half the cheese sauce for silky butternut squash puree—giving you that nostalgic comfort with a sneaky dose of goodness.

Ingredients

• 8 oz elbow macaroni
• 2 cups cubed butternut squash (1/2-inch pieces)
• 1 1/2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta: Boil macaroni in salted water until al dente (about 8 minutes). Drain and set aside.
2. Prep the squash: Steam butternut squash until fork-tender (10–12 minutes), then blend with 1/2 cup milk until smooth.
3. Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour, garlic powder, smoked paprika, salt, and pepper; cook 1 minute. Gradually whisk in remaining 1 cup milk until thickened (3–4 minutes). Stir in cheddar and Parmesan until melted, then fold in squash puree.
4. Combine & serve: Toss sauce with macaroni. For extra richness, broil 2–3 minutes until bubbly.

The squash adds a velvety texture and subtle sweetness that balances the sharp cheddar perfectly—no one will guess it’s half veggie!

Tip: Roast the squash instead of steaming for deeper caramelized flavor.

Curried Butternut Squash Stew

This cozy, aromatic stew wraps you in warmth with its creamy squash and bold curry spices—perfect for ladling over rice or scooping up with crusty bread.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups peeled and cubed butternut squash (1-inch pieces)
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Add the butternut squash, 1 can coconut milk, 2 cups broth, 1 tbsp brown sugar, and 1 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, until the squash is tender.
4. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? The squash breaks down slightly, thickening the stew into a luscious, velvety texture while the lime brightens every bite.

Tip: For extra depth, swap half the broth with fire-roasted crushed tomatoes.

Butternut Squash and Black Bean Chili

This hearty chili combines sweet butternut squash with smoky spices and protein-packed black beans for a cozy, satisfying bowl.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups diced butternut squash (1/2-inch cubes)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
2. Add the butternut squash, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat the squash, then cook for 2 minutes.
3. Pour in the black beans, diced tomatoes, and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the squash is tender.
4. Stir in 1 tbsp maple syrup. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro if desired.

The maple syrup balances the smoky spices beautifully, while the squash adds a velvety texture that makes this chili stand out.

Tip: For extra depth, add a splash of lime juice just before serving.

Butternut Squash Pancakes with Cinnamon Butter

These cozy, spiced pancakes are like autumn on a plate—fluffy, subtly sweet, and perfect for lazy weekend mornings.

Ingredients:

• 1 cup mashed roasted butternut squash (cooled)
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp melted unsalted butter (plus extra for cooking)
• For cinnamon butter: 4 tbsp softened unsalted butter + 1 tbsp honey + 1/2 tsp cinnamon

Instructions:

1. In a bowl, whisk together flour, brown sugar, baking powder, 1/2 tsp cinnamon, nutmeg, and salt.
2. In another bowl, mix mashed squash, milk, egg, and 2 tbsp melted butter until smooth. Gently fold wet ingredients into dry—don’t overmix (a few lumps are fine!).
3. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake; cook 3–4 minutes until bubbles form, then flip and cook 2–3 minutes more.
4. Make cinnamon butter: Mix softened butter, honey, and 1/2 tsp cinnamon until fluffy.
5. Serve pancakes warm with a dollop of cinnamon butter melting into every nook.

The secret? Roasting the squash deepens its sweetness, making these pancakes extra flavorful without being cloying.

Tip: For extra-fluffy pancakes, let the batter rest 5 minutes before cooking.

Butternut Squash and Kale Salad with Cranberries

This hearty salad balances sweet roasted squash, earthy kale, and tart cranberries for a dish that’s as vibrant as it is satisfying.

Ingredients:

• 1 small butternut squash (about 2 cups), peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 4 cups chopped kale, stems removed
• 1/3 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tbsp pepitas (pumpkin seeds)
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. While squash roasts, massage chopped kale with your hands for 1–2 minutes to soften. Add 1 tbsp maple syrup and 1 tbsp apple cider vinegar, tossing to coat.
3. Top kale with roasted squash, 1/3 cup dried cranberries, 1/4 cup feta, and 2 tbsp pepitas. Gently toss to combine.

The contrast of warm squash, crisp kale, and pops of tangy cranberries makes every bite exciting. Tip: For extra crunch, toast the pepitas in a dry skillet for 2 minutes before adding!

Butternut Squash Gnocchi with Brown Butter Sauce

These pillowy gnocchi get a sweet, nutty depth from roasted butternut squash and a toasty brown butter finish—comfort food with a gourmet twist.

Ingredients

• 1 lb butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1/4 tsp ground nutmeg
• 6 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Roast the squash: Toss butternut squash with olive oil and 1/4 tsp salt. Spread on a baking sheet and roast at 400°F for 25 minutes until tender. Mash until smooth and let cool slightly.
2. Make the dough: In a bowl, combine mashed squash, flour, egg, nutmeg, and remaining 1/4 tsp salt. Knead gently until a soft dough forms (add flour sparingly if sticky).
3. Shape gnocchi: Divide dough into 4 pieces. Roll each into a 1-inch-thick rope on a floured surface, then cut into 3/4-inch pieces. Press lightly with a fork for ridges.
4. Cook gnocchi: Boil in salted water for 2-3 minutes until they float. Drain and set aside.
5. Brown the butter: Melt butter in a skillet over medium heat. Add sage and cook 3-4 minutes until butter turns amber and smells nutty. Toss in gnocchi, pepper, and Parmesan until coated.

The brown butter clings to each gnocchi pocket, while the sage crisps into fragrant little crunch—no heavy sauce needed.

Tip: Freeze uncooked gnocchi on a tray before transferring to a bag for easy future meals.

Butternut Squash and Apple Casserole

Sweet, savory, and just a little bit caramelized, this cozy casserole brings together the best of fall flavors in one comforting dish.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 large apples (like Honeycrisp or Granny Smith), cored and thinly sliced
• 1/4 cup pure maple syrup
• 2 tbsp melted butter
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/3 cup chopped pecans

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Toss butternut squash and apples together in the dish. Drizzle with 1/4 cup maple syrup and 2 tbsp melted butter, then sprinkle evenly with 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp nutmeg. Stir gently to coat.
3. Cover with foil and bake for 35 minutes. Uncover, sprinkle with 1/3 cup pecans, and bake another 15–20 minutes until squash is tender and the edges are caramelized.

The pecans add a toasty crunch that plays perfectly against the soft, spiced squash and apples—it’s like autumn in every bite.

Tip: For extra richness, drizzle with a little extra maple syrup right before serving.

Butternut Squash and Lentil Curry

This cozy curry balances sweet squash, earthy lentils, and warming spices for a hearty, plant-powered meal that comes together in one pot.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 cup dried brown or green lentils, rinsed
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add butternut squash, lentils, coconut milk, vegetable broth, and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and squash is soft.
3. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The creamy coconut milk tames the spice while letting the squash’s natural sweetness shine—no need for added sugar! Serve with naan or rice to soak up every drop.

Tip: For extra depth, toast the curry powder and cumin in a dry pan for 30 seconds before adding them.

Butternut Squash and Goat Cheese Tart

This savory tart is a showstopper with its creamy goat cheese, caramelized squash, and flaky crust—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 cups peeled and thinly sliced butternut squash (about 1/4-inch thick)
• 1 tbsp olive oil
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1/4 cup chopped toasted walnuts

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly puffed.
2. Toss the butternut squash with olive oil, thyme, salt, and black pepper. Arrange in a single layer on the par-baked crust, leaving a 1-inch border.
3. Scatter goat cheese evenly over the squash. Drizzle with honey and sprinkle with walnuts.
4. Bake for 25–30 minutes until the squash is tender and the edges are golden brown. Let cool for 5 minutes before slicing.

The contrast of tangy goat cheese and sweet honey against the earthy squash makes every bite irresistible. Plus, the puff pastry shortcut keeps it fuss-free!

Tip: For extra flavor, roast the squash slices on a separate tray for 10 minutes before assembling the tart—it deepens their caramelized edges.

Butternut Squash and Sausage Stuffed Shells

These stuffed shells are the ultimate comfort food—sweet roasted squash, savory sausage, and creamy ricotta tucked into tender pasta for a dish that’s as cozy as it is impressive.

Ingredients

• 20 jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 2 cups roasted butternut squash, mashed
• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp dried sage
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
2. In a skillet over medium heat, brown sausage, breaking it into crumbles, until fully cooked (about 8 minutes). Drain excess fat.
3. In a bowl, mix mashed butternut squash, ricotta, Parmesan, egg, 1 tsp sage, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Fold in cooked sausage.
4. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Fill each shell with the squash-sausage mixture and arrange in the dish. Top with remaining 1 cup marinara and 1 cup mozzarella.
5. Bake at 375°F for 25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The roasted squash adds a velvety sweetness that balances the salty sausage and rich cheese—every bite is a perfect harmony of flavors and textures.

Tip: For extra depth, stir a pinch of nutmeg into the ricotta mixture.

Butternut Squash and Quinoa Stuffed Peppers

These vibrant stuffed peppers are a hearty, nutrient-packed meal that feels indulgent but comes together with wholesome ingredients.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 cups diced butternut squash (1/2-inch cubes)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Place peppers cut-side-up in a baking dish.
2. Toss butternut squash with olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast for 20 minutes until tender.
3. In a bowl, mix roasted squash, cooked quinoa, feta cheese, and parsley. Divide filling evenly among peppers.
4. Bake stuffed peppers for 25–30 minutes until peppers are soft and filling is heated through.

The smoky-sweet squash and nutty quinoa create a satisfying bite, while the feta adds a creamy tang that balances everything perfectly.

Tip: For extra crispiness, broil the stuffed peppers for 2–3 minutes at the end.

Butternut Squash and Carrot Soup with Ginger

This velvety soup balances the sweetness of squash and carrots with a spicy kick of fresh ginger—perfect for cozy nights in.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4 cups peeled and cubed butternut squash (about 1 small squash)
• 2 cups chopped carrots (about 3 medium)
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk (for garnish, optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in the garlic and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add the butternut squash and carrots, stirring to coat. Pour in 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are fork-tender.
3. Blend the soup with an immersion blender (or in batches in a countertop blender) until smooth. For extra creaminess, swirl in 1/2 cup coconut milk before serving.

The ginger’s warmth lingers beautifully against the squash’s natural sweetness, while the coconut milk adds a silky finish. Tip: Roast the squash and carrots beforehand for a deeper, caramelized flavor!

Butternut Squash and Sweet Potato Mash

This velvety mash is the ultimate comfort side—naturally sweet, lightly spiced, and so creamy you’ll want to eat it straight from the pot.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 large sweet potatoes (about 1.5 lbs total), peeled and cubed
• 3 tbsp unsalted butter
• 1/3 cup heavy cream
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, cover the butternut squash and sweet potatoes with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return the veggies to the pot over low heat. Add 3 tbsp unsalted butter, 1/3 cup heavy cream, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth and fluffy.
3. Taste and adjust seasoning if needed. Serve warm with an extra drizzle of maple syrup if desired.

The secret here? Blending the squash and potatoes while still warm ensures a silky texture—no lumps allowed!

Tip: For a dairy-free version, swap the butter and cream for coconut oil and full-fat coconut milk.

Butternut Squash and Chickpea Stew

This hearty stew is a hug in a bowl—creamy squash, tender chickpeas, and warming spices make it a weeknight winner.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 4 cups peeled and cubed butternut squash (1-inch pieces)
• 1 (14.5-oz) can diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add the chickpeas, butternut squash, diced tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the squash is fork-tender.
3. Stir in 1 tbsp maple syrup. Taste and adjust seasoning if needed. Serve topped with fresh cilantro.

The hint of cinnamon and maple adds a subtle sweetness that balances the smoky spices—it’s a flavor twist your family will ask for again and again.

Tip: For extra creaminess, mash a few chickpeas against the pot before serving.

Butternut Squash and Pear Smoothie

This creamy, subtly spiced smoothie is like autumn in a glass—sweet pear balances earthy squash for a sip that’s cozy yet refreshing.

Ingredients:

• 1 cup cooked and chilled butternut squash (cubed or roasted)
• 1 ripe pear, cored and chopped (no need to peel)
• 1 cup unsweetened almond milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp maple syrup (or honey)
• 1/2 cup ice cubes

Instructions:

1. Add the butternut squash, pear, almond milk, 1/2 tsp cinnamon, 1/4 tsp ginger, and 1 tbsp maple syrup to a blender. Blend on high until completely smooth, about 1 minute.
2. Add the ice cubes and blend again until frothy and creamy, 30–45 seconds more. Taste and adjust sweetness with another drizzle of maple syrup if needed.

The magic here? Roasted squash adds velvety body without overwhelming sweetness, making this smoothie feel indulgent but light. Perfect for a post-yoga recharge or a sunny weekend brunch.

Tip: For extra creaminess, swap almond milk with coconut milk beverage (not canned).

Conclusion

Discover 20 comforting butternut squash recipes perfect for cozy nights. From creamy soups like Creamy Butternut Squash Soup with Sage to hearty mains like Butternut Squash Risotto with Parmesan and Spicy Butternut Squash Tacos, these dishes highlight the vegetable’s rich, sweet flavor. Try indulgent options like Butternut Squash Mac and Cheese or lighter choices like Butternut Squash and Kale Salad with Cranberries. Whether you prefer soups, stews, casseroles, or smoothies, these recipes offer delicious warmth for chilly evenings.