5 Butternut Squash Recipes For Fall

Do you feel that? Fall is in the air! And in addition to pumpkin and cinnamon, one of the ingredients I crave during the harvest season is butternut squash.

One of the reasons this autumnal squash is so popular this time of the year is that you can almost always find it in grocery stores. Another reason? It always seems to add a touch of comfort to every meal… perfect for those crisp fall evenings!

Whether you’re looking to serve it as a main or as a side dish, here are a few butternut squash recipes for the entire family.

Cinnamon Roasted Butternut Squash

Before we jump into the savory butternut squash recipes, I wanted to share this sweet and scrumptious dish from Well Plated by Erin.

With only a few ingredients, it’s super simple to make. But it makes for the perfect side dish and it can be made ahead of time for your next fall gathering!

Ingredients:

• 1 large butternut squash
• 1 1/2 tablespoon extra-virgin olive oil
• 3/4 teaspoon ground cinnamon
• 1 1/2 tablespoons pure maple syrup
• 1 3/4 teaspoons kosher salt
• 1/2 tablespoon ground black pepper
• 1 tablespoon chopped fresh rosemary

Instructions:

1. Position racks in the upper and lower thirds of your oven. Preheat your oven to 400 degrees F. Coat two baking sheets with nonstick spray.
2. Place your squash cubes in a large bowl and drizzle the olive oil and maple syrup over top. Sprinkle the salt, cinnamon and pepper over the top, and toss to coat.
3. Divide the squash between the two baking sheets (making sure to discard any excess liquid that collects at the bottom of the bowl). Spread the cubes in a single layer on the sheets, making sure the cubes don’t overlap.
4. Place the baking sheets on the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven and turn your cubes with a spatula. Return the sheets to the oven and switch the position of the pans (to ensure even baking). Continue baking for about 10-15 minutes or until the squash is tender.
5. Remove from the oven and sprinkle rosemary over the top. Serve warm!

Butternut Squash Mac and Cheese

Mac and cheese with added health benefits? Sounds like a plan to me! But just because it’s healthier than your classic macaroni and cheese doesn’t mean it tastes any less flavorful or nostalgic.

I found this recipe from SkinnyTaste and wanted to share it so you can give it a try too!

Ingredients:

• Kosher salt
• 1 pound cubed butternut squash
• 10 ounces whole wheat elbow pasta
• 1 1/2 cups vegetable broth, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup panko breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1 medium shallot, minced
• 1/4 cup all-purpose flour
• 2 cups skim milk
• 1/2 cup shredded gruyere cheese
• 1/2 cup shredded cheddar cheese
• Chopped chives (optional for garnish!)

Instructions:

1. Preheat your oven to 375 degrees F. Then, spray a 9 x 11 glass baking dish with spray oil and set aside.
2. Bring a large pot of salted water to a boil. Add your squash and boil 5-6 minutes or until tender.
3. When fork tender, transfer your squash to a blender with a slotted spoon.
4. Add pasta to the boiling water and cook according to the package directions. When cooked, drain it and put the pasta back into the pot.
5. In the meantime, add 1/2 cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper to the blender with the squash. Blend until smooth and creamy.
6. In a small bowl, combine breadcrumbs, Parmesan cheese, 1/4 teaspoon salt and pepper. Set aside.
7. Melt your butter in a medium sauce pot over medium heat. Then, add the shallots and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
8. Add the remaining 1 cup broth and milk into the pot and whisk to combine. Bring the sauce to a boil, then reduce the heat to medium-low and cook for 5 minutes (continue to whisk frequently).
9. Remove the pot from the heat and whisk in cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
10. Add sauce to your noodles and gently mix to combine. Then, transfer the mixture to your prepared baking dish.
11. Sprinkle with breadcrumb mixture and bake for 25 minutes. Switch your oven to high broil and broil for 2-3 minutes.

Simple Butternut Squash Soup

Butternut squash soup is a popular fall staple, but have you ever tried making it at home?

It’s actually pretty simple and tastes incredible on a chilly evening. Check out the recipe from the Food Network.

Ingredients:

• One 2- to 3-pound butternut squash, peeled and seeded
• 1 medium onion, chopped
• 2 tablespoons unsalted butter
• 6 cups chicken stock
• Nutmeg
• Salt and ground black pepper

Instructions:

1. Cut the squash into 1-inch chunks.
2. In a large pot, melt butter and add onion. Cook the onion until translucent (about 8 minutes).
3. Add squash and stock to the pot and bring it to a simmer. Cook until the squash is tender (about 15-20 minutes).
4. Remove squash chunks with a slotted spoon and place in a blender. Puree, and return the blended squash to the pot.
5. Stir and season with nutmeg, salt and pepper.

Healthy and Filling Butternut Squash Salad

While a warm roasted squash might be necessary on a cool fall day, it’s also a delicious ingredient to add to a salad.

This recipe from Love & Lemons is filled with a variety of flavors that make it creamy, tangy and roasty all in one!

Ingredients for salad:

• 1 small butternut squash, peeled, seeded and cubed.
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne (or less if sensitive!)
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground coriander
• 6 cups loose-packed spring mix greens
• 2 ounces goat cheese (broken up into smaller pieces)
• 2 Medjool dates, pitted and diced
• 1/4 cup pomegranate seeds
• 1/4 cup pistachios, crushed and toasted
• Sea salt and ground pepper to taste

Ingredients for dressing:

• 5 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 Medjool date, pitted
• 1/2 clove of garlic
• 1/8 teaspoon ground cumin
• sea salt and black pepper to taste
• 3-5 tablespoons as water (as needed to blend)

Instructions:

1. Preheat oven to 425°F.
2. Line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30-35 minutes, or until browned around the edges.
3. In a small bowl, combine the cumin, coriander, cinnamon and cayenne. Stir together and set aside.
4. Make the dressing by combining the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Blend, and add 1-2 more tablespoons of water as needed.
5. Remove the squash from the oven and let cool slightly. While warm, toss with the spice mixture.
6. Assemble the salad. Combine spring mix greens and half the roasted squash. Drizzle with 1/3 of the dressing and toss lightly. Then, add the remaining squash, goat cheese, pomegranates, dates and pistachios. Drizzle with more dressing and serve!

Butternut Squash Casserole

If you’re looking for a hearty dish to add to your autumn table, you’ve found it in this casserole from Delish!

It’s packed with cheese, bacon and veggies that make it a perfect side dish or main… because with these flavors, it could truly be the star of the show!

Ingredients:

• 1/2 pound thick-cut bacon
• One 2-pound butternut squash, peeled, seeded and cut into 1-inch pieces
• 1 leek, halved and sliced 1/2-inch thick
• 1 medium yellow onion, finely chopped
• 3 cups roughly chopped kale
• 2 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh sage
• 1 tablespoon dried Italian seasoning
• 2 tablespoons fresh thyme leaves
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup fresh or shredded mozzarella cheese
• 1/2 cup panko bread crumbs
• 1 cup shredded sharp white cheddar

Instructions:

1. Preheat your oven to 400 degrees F. Coat a 13 x 9 baking dish with nonstick spray.
2. In a medium skillet over medium heat, cook your bacon. Stir occasionally until crisp (about 5 minutes).
3. Transfer the bacon and 2 tablespoons of bacon fat to a large bowl. Add squash, noon, leek, kale, garlic, thyme, sage, salt and black pepper to the bowl. Toss to combine.
4. Arrange the veggie mixture in an even layer in your prepared dish. Bake until a knife can easily pierce the squash (about 30 minutes).
5. Topp the casserole with cheddar and mozzarella in an even layer. In a small bowl, mix the bread crumbs, Italian seasoning and oil. Then, sprinkle the mixture over the cheese.
6. Continue to bake until the cheese is melted and the bread crumbs are golden brown (about 10-15 minutes).

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That’s enough for me to want to head to the store to grab some squash right now!

Which of these butternut squash recipes do you think you’ll try first? Let me know!

From my kitchen to yours,

Jill

Did you know I have my own online shop? Check it out HERE!

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