31 Butternut Squash Recipes for Sweater Weather
Butternut squash is a seasonal favorite for a reason. It’s subtly sweet, easy to find, and versatile enough for everything from soups and pastas to salads and breakfast muffins. Where pumpkin spice lattes signal the arrival of fall, butternut squash quietly defines fall cooking.
For the easiest preparation, roast cubed squash (pre-prepped store-bought squash is fine!) until browned and tender; puréed squash—even canned—is especially good in soups and sauces. Its sweetness plays well with sage and brown butter, chile, coconut, hearty greens, and plenty of cheese. Below, find our favorite butternut squash recipes, from cozy orzo with fried sage to crispy phyllo pie and savory-sweet tarte Tatin.
What is the best way to cook butternut squash?
The best is subjective, but roasting is certainly one of the easiest ways to cook butternut squash—and one of the best for bringing out its natural sweetness. For our go-to method, peel and seed the squash, cut it into 1½" pieces, and toss with olive oil, kosher salt, and black pepper. Roast at 450°F for 35–45 minutes, until browned, tender, and easily pierced with a fork. You can also roast butternut squash whole, simmer it for soup, or shred it for quicker cooking.
Do you have to peel butternut squash before cooking it?
Not always. Butternut squash skin is edible, but depending on the specific squash, it might be papery or leathery. For that reason, many cooks opt to peel the squash before cooking. If you love squash skin or plan to blitz the whole thing up for soup, feel free to leave it on. If roasting the squash whole or in halves, leave the skin on and scoop out the tender flesh after cooking.
Can you eat butternut squash raw?
Yes. Butternut squash is sweet, juicy, and crunchy when raw. Shave it into thin ribbons or matchsticks and toss with a punchy vinaigrette, as we do in our Raw Butternut Squash Ribbon Salad.
What flavors go well with butternut squash?
This gourd has range: Butternut squash pairs especially well with brown butter, sage, maple, nutmeg, coconut, chile, hearty greens, and salty cheeses like Parmesan and goat cheese. Its mild sweetness can handle warm spices and rich, savory flavors without getting lost.
How do you buy and store butternut squash?
Look for a butternut squash that feels heavy for its size, with hard skin free of bruises or mold. A squash with a thick neck and smaller bulb will have a smaller seed cavity—and more usable flesh. Store whole butternut squash in a cool, dark place, where it can keep for a month or longer; peeled or cut squash should be tightly covered and refrigerated for up to five days.
Alex Lau5/31One-Skillet Roasted Butternut Squash With Spiced Chickpeas
This vegetarian dinner starts with a smart trick: Roast the squash whole until tender, then tear it into pieces and sear until caramelized. Top with crispy spiced chickpeas, lemon-garlic yogurt, fresh herbs, and crunchy radishes.
Alex Lau6/31Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese
Butternut squash, kale, and tangy goat cheese peek out beneath fluttering edges of a crisp, olive oil–brushed phyllo crust in this vegetarian pot pie.
Photo by Alex Lau, food styling by Sue Li7/31Butternut Squash Steaks With Brown Butter-Sage Sauce
Thick slabs of roasted butternut squash get the steakhouse treatment with nutty brown butter and crisp sage leaves. Serve as an elegant vegetarian entrée or substantial fall side.
Photo by Alex Lau, Food Styling by Susie Theodorou8/31Butternut Squash Parmesan
Step aside eggplant parm. Layers of roasted butternut squash, garlicky tomato sauce, mozzarella, Parmesan, and Greek yogurt make this bubbling casserole surprisingly easy to pull together.
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio9/31Fried Zucchini and Butternut Squash Torta
Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley10/31Butternut Squash Orzo With Fried Sage
Canned butternut squash purée transforms orzo into a creamy, risotto-like weeknight dinner. Brown butter, Parmesan, and crispy sage make it feel a little special without adding much extra work.
Photo by Alex Lau, Styling by Andy Baraghani11/31Butternut Squash Baked Pasta
Butternut squash makes this baked pasta creamy without requiring mountains of cheese. For more baked-noodle inspiration, try our butternut squash lasagna.
Alex Lau12/31Butternut Squash Agnolotti
Puréed butternut squash, shallot, thyme, and mascarpone fill these tender pillows of homemade pasta. Tossed with brown butter and sizzled sage, they make an impressive fall dinner-party entrée.
Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio13/31Winter Squash and Kale Pasta With Pecan Breadcrumbs
Butternut squash and kale meet spaghetti in a buttery Parmesan sauce, with lemon juice for brightness. Toasted pecan breadcrumbs provide the crunchy finishing touch.
Photo and Food Styling by Emma Fishman14/31One-Pot Kimchi and Squash Mac and Cheese
Butternut squash, kimchi, pasta, and sharp cheddar come together in one pot for a creamy, tangy weeknight dinner. Even better: It's on the table in under 30 minutes.
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