Butternut Squash Recipes

A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin.

This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.

Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more flavor!

This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and texture. 

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).

Brown butter turns the crust for this comfort-food classic into a flaky, nutty marvel. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable filling extra oomph.

Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese—a favorite comfort-food.

Cook the veggies (and apple), get out the blender, and your work is done.

Made without any cream, this rich butternut squash soup is thickened by pureeing the autumn vegetable with onions and chicken broth. 

Making homemade pasta may seem laborious, but this dish is worth the extra work. The sheets are layered between a sage and butternut squash filling and topped with bechamel and Parmesan. We love sprinkling crushed amaretti cookies in between each layer for a crunchy, sweet note in an otherwise savory dish.

These ravioli are filled with a rich butternut squash mixture and topped with sweet-and-savory browned butter, as well as fried sage leaves, which impart a welcome earthy, slightly peppery taste. 

Roasted Brussels sprouts and butternut squash are the stars of this quinoa-based dinner. Tahini sauce comes in handy.

This is a simple way to enjoy and enhance the squash's inherent sweetness.

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic bread.

This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.

To serve, nestle the baked squash into a handful of mache or other tender salad greens.

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

To keep the quiche from getting soggy, prebake the tart shell, using our recipe for Flaky Pie Dough. Serve the savory tart to a hungry group for brunch, lunch, or dinner.

This four-ingredient side dish comes together quickly and is ultra-rich and subtly sweet thanks to the addition of butternut squash. 

Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.

This is a tasty way to have pumpkin in a savory, rather than sweet, dish.

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.