Our Best Butternut Squash Recipes

By Victoria Spencer
Updated September 30, 2020
Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.
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Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like it's relations, other winter squash such as acorn and kabocha, butternuts are at their best from early fall through winter. But they are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. They have a hard, light-tan rind and golden orange flesh.

Did we mention it's versatile? Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.

What to look for when buying butternut squash? Choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface. A butternut squash with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. Avoid any with soft spots, bruises or mold. And once you find a good one, you'll be pleased to know that it's a keeper. This hardy squash can be kept for up to three months in a cool, dry place. But know that butternut squash will not last as long in a warm kitchen. For optimal storage keep them in the basement or another cooler place if possible. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated. When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow our technique for cutting a butternut squash.

Ready to cook your butternut squash? We're highlighting our favorite recipes that put this autumnal ingredient on full display.

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Butternut-and-Boursin Shells

Yunhee Kim
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Butternut pulls double duty in this quick weeknight pasta—caramelized, shredded squash goes into the sauce, and roasted squash cubes are tossed in before serving.

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Brown-Sugar Butternut-Squash Pie

Will Anderson
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Seeking a more unique Thanksgiving pie? Use butternut squash instead of pumpkin for the filling! It's roasted, spiced with cinnamon, ginger, and vanilla, and amped up with evaporated milk before being surrounded by a fancy fishtail-braided crust.

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Spicy Squash Salad with Ginger-Lime Dressing

David Prince
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A fiery, aromatic dressing with shallots, lime juice, Thai chiles, and ginger balances out the sweetness of steamed butternut squash perfectly.

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Butternut-Squash and Kale Gratin

Chris Court
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Kale is sandwiched between layers of butternut squash, then topped with cream, Parmesan, sage, and panko in this luxe gratin.

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Winter-Vegetable Red Curry

Bryan Gardner
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Canned goods including coconut milk and red curry paste transform butternut squash, carrots, and peppers into a hearty, flavor-packed stew. Serve with rice, grape tomatoes, and basil the first night, then turn the leftovers into a sensational potpie using store-bought puff pastry.

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Orecchiette with Butternut Squash and Sage

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Never throw out butternut squash pulp and seeds again! Just throw them into this simple pasta dish. Ricotta and poppy seeds give it extra oomph.

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Roasted Butternut Squash and Garlic Dip

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Tahini, turmeric, and cayenne turn up the volume on this sweet and savory dip. It's just the thing for fall entertaining.

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Squash Hash with Kale and Baked Eggs

David Prince
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Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs. Try it for brunch or lunch.

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Butternut Squash Soup with Coconut Milk and Ginger

Bryan Gardner
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Vegan soup for the win! This irresistible soup starts with a base of roasted butternut squash, adds fresh ginger for a little heat and a swirl of coconut milk for creaminess. Skip crackers or croutons and sprinkle with toasted squash seeds instead for crunch.

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Roasted Butternut Squash Lasagna

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Butternut squash lasagna, flavored with sage and grated nutmeg and layered with sheets of homemade pasta, is autumn in a baking pan.

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Butternut Squash Quesadilla

Bryan Gardner
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This recipe is just the thing for using up leftover roasted butternut squash. It's mashed, then teamed with pickled jalapeños and two types of cheese—goat and mozzarella—for this quesadilla filling.

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Roasted Vegetables with Quinoa

Bryan Gardner
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Sweet butternut squash along with hearty Brussels sprouts star in this delicious take on the popular quinoa bowl.

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Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds

Ryan Liebe
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Carrots are no surprise in a winter salad, but paper-thin shavings of uncooked butternut squash are a revelation: They have a very gentle garden sweetness and a crisp texture.

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Butternut-Pear Soup

Johnny Miller
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The flavor of pears is wonderful with earthy squash. Another great combo: This soup plus a grilled cheese sandwich make a cozy, comforting lunch.

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Butternut Squash Mash

William Brinson
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This simple and healthy side dish needs only five ingredients, all of which you probably already have in your kitchen.

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Chili-Lime Roasted Butternut Salad

Johnny Miller
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Chili powder, lime juice, honey, and cilantro add an unexpected zing to roasted squash in this memorable fall salad.

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Spicy Butternut Squash Meatloaf

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Mix up your meatloaf routine with this flavorful variation combining butternut squash, pancetta, and sage.

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Butternut Squash Soup with Shrimp

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Turn creamy squash soup into a satisfying main course with the addition of sweet shrimp, plus a garnish of sour cream and fried sage.

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Chickpea and Butternut Squash Stew

Marcus Nilsson
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This North African-inspired chickpea and butternut squash stew gets incredible flavor from homemade harissa.

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Lacinato Kale Salad with Roasted Squash

Marcus Nilsson
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Not your everyday side salad, this one marries raw kale with roasted butternut squash and shallots, toasted hazelnuts, and aged goat cheese shavings. The dressing is simple: just lemon juice and flaxseed oil.

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Butternut Squash and Bacon Quiche

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Arrange thin slices of butternut squash, whole bacon strips, and sage leaves over custardy filling to make this piece of edible art, a slab quiche that serves as both main dish and centerpiece.

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Gluten-Free Butternut Squash, Apple, and Hazelnut Muffins

Marcus Nilsson
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Combined with grated apple and steamed squash, hazelnut flour, which is rich in healthy fats, ensures a perfectly moist texture in these autumnal treats.

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Butternut Squash Pudding

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A blend of tangy, sweet apples and mellow butternut squash form the base of this simple, lovely soup. Cumin, coriander, ginger, and cayenne add vibrant flavors.

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By Victoria Spencer