40 Best Butternut Squash Recipes for Fall

This creamy butternut squash soup features onion, garlic, fresh sage, rosemary, and ginger. The vegetables are sautéed, simmered in broth until tender, and blended into a velvety smooth puree, with no cream, coconut milk, or nuts needed. Made with just 10 ingredients, this easy vegan soup can be refrigerated for several days or frozen for an easy, make-ahead fall meal.

Layers of noodles, creamy butternut squash purée, garlicky spinach, ricotta, mozzarella, and Parmesan make this vegetarian lasagna cozy and hearty. Nutmeg complements the squash filling, while Italian seasoning, basil, and paprika add extra flavor to the cheesy topping. The assembled lasagna bakes, covered for 30 minutes and uncovered for another 10. It's a festive meatless main dish for Thanksgiving, Christmas, or a comforting family dinner.

This colorful holiday side dish combines savory roasted Brussels sprouts with maple-sweetened butternut squash seasoned with cinnamon. The vegetables are roasted on separate baking sheets, then tossed with pecans, dried cranberries, and an optional drizzle of additional maple syrup. Ready in about 40 minutes, this gluten-free and vegetarian recipe is packed with fiber and beautiful fall colors. It's perfect for Thanksgiving or seasonal parties.

Roasted butternut squash, apple, baby kale or spinach, dried cranberries, almonds, and pepitas give this quinoa salad a delicious mix of flavors and textures. After the quinoa is cooked and cooled, everything is tossed together with an apple cider vinaigrette and refrigerated until serving. This healthy fall salad is vegan, vegetarian, gluten-free, and dairy-free, making it a great Thanksgiving side dish for guests with different dietary needs.

Jumbo pasta shells are filled with roasted butternut squash, creamy ricotta, Parmesan, garlic, spinach, egg, and bright lemon zest. Once baked, the shells are drizzled with nutty browned butter infused with fresh sage and lemon juice, then finished with crisp sage leaves and extra Parmesan. This elegant vegetarian pasta dish is special enough for company or a holiday dinner.

Maple syrup and cinnamon bring out the natural sweetness of this caramelized butternut squash. The squash cubes are tossed with olive oil and seasonings and roasted until golden around the edges. Ready in about 40 minutes, this simple side dish works equally well for weeknight dinners and special occasions such as Thanksgiving. The squash can also be cut one day ahead to make holiday preparation easier.

Roasted butternut squash and caramelized garlic are blended with ricotta to create the velvety sauce for this cozy fall pasta. Fresh thyme, rosemary, sage, chili flakes, Gouda, and Parmesan build layers of savory flavor, while crispy prosciutto provides a salty finishing touch. Prosciutto can be omitted to turn it into a comforting vegetarian dinner.

This creamy risotto pairs deeply caramelized butternut squash with brown arborio rice, Parmesan, butter, garlic, and crispy fried sage. Unlike traditional risotto, the rice cooks primarily in the oven, so the recipe requires very little standing and stirring. The roasted squash is folded into the finished rice before each bowl is topped with fragrant sage for a beautiful autumn meal. It is naturally gluten-free and can be made dairy-free and vegan with simple substitutions.

Thin slices of butternut squash are layered with leeks, garlic, fresh sage, Gruyère, and a nutmeg-seasoned cream mixture in this elegant fall gratin. Chopped walnuts scattered on top provide a crunchy contrast to the soft, creamy layers below. The dish bakes, covered, until the squash is tender, then finishes, uncovered, at a higher temperature to create a beautifully golden topping. This gluten-free, vegetarian side dish can be assembled or fully baked ahead, and plant-based substitutions are included for a vegan version.

Butternut squash purée keeps this quick bread soft and moist, while cinnamon, ginger, cloves, nutmeg, and a splash of orange juice give each slice a cozy autumn flavor. The wet and dry ingredients are whisked separately, then folded together by hand, and baked in a loaf pan until a toothpick comes out clean. Homemade or canned squash purée can be used, making the recipe convenient even when fresh squash is unavailable. The finished loaf freezes well for up to 3 months. It's great for a make-ahead breakfast, snack, or fall treat.

This cozy breakfast hash swaps traditional potatoes for diced butternut squash. The squash and apples cook in the reserved bacon grease, then shallots and spinach are added, and the eggs are nestled directly into the skillet and cooked to your liking. Crispy bacon and crumbled goat cheese finish the dish. Ready in just 20 minutes, it is a filling choice for an autumn breakfast or Sunday brunch.

This sheet pan dinner features chicken, butternut squash, Brussels sprouts, and red onion. A mixture of maple syrup, Dijon mustard, balsamic vinegar, garlic, and thyme coats the chicken, adding more flavor. This dairy-free, gluten-free meal serves six and keeps cleanup quick and easy.

Butternut squash, sweet onion, and raw cashews create the rich, golden sauce for this creamy vegan mac and cheese. Lemon juice, Dijon mustard, garlic, smoked paprika, turmeric, and nutmeg add tangy and savory notes without relying on processed cheese or nutritional yeast. After the squash mixture is simmered until tender, it is blended with the reserved pasta water and tossed with cooked macaroni. The dish is ready in about 50 minutes.

This vibrant fall salad is made with roasted butternut squash, baby kale, crisp apple, pomegranate seeds, feta, and toasted pepitas. It's tossed with a simple apple cider vinaigrette. The recipe takes about 45 minutes and works as a light vegetarian lunch or a colorful Thanksgiving side dish.

A light coating of olive oil spray and ground cinnamon turns cubed butternut squash into an easy side dish with crisp edges and a fork-tender center. The naturally gluten-free and low-carb recipe requires only three basic ingredients, and pre-cut squash can be used to reduce the prep work. Serve it alongside a weeknight fall dinner or add it to your Thanksgiving and holiday menus.

Roasted butternut squash halves are filled with a sweet-and-savory mixture of Italian sausage, apples, dried cranberries, kale, pecans, onion, and garlic. Fresh sage, rosemary, and thyme add plenty of cozy fall flavor to the hearty stuffing. This impressive dish is Paleo, gluten-free, and Whole30-compliant.

Butternut squash, bell pepper, black beans, ground beef, kale, and melted cheese come together in this hearty Southwest-inspired casserole. Ready in about 35 minutes, this gluten-free, family-friendly meal can also be prepared ahead and refrigerated or frozen for later.

Caramelized butternut squash, onions, Parmesan, garlic, and eggs give this frittata a delicious balance of sweet and savory flavors. The squash and onion cook in an oven-safe skillet before the egg mixture is poured over the top and baked until puffed and set. Crispy pan-fried sage leaves add an aromatic finishing touch. This meatless, gluten-free recipe works beautifully for brunch, a light dinner, or a Thanksgiving breakfast.

Turn butternut squash into crispy fries seasoned with garlic powder, paprika, thyme, salt, and pepper. Cornstarch helps the exterior crisp up, while a small amount of olive oil encourages browning in the oven. The fries bake on two sheet pans for 30 to 35 minutes and are flipped halfway through. Vegan and Paleo-friendly, they make a fun lower-carb vegetable side dish or appetizer to serve with your favorite dipping sauce.

Potato gnocchi, Italian turkey sausage, butternut squash, spinach, and onion make up this one-pan fall dinner. Butter, garlic, sage, nutmeg, chicken broth, and optional Parmesan create a light yet flavorful sauce. The sausage is browned first, followed by the squash and aromatics, and the gnocchi cooks directly in the same covered skillet before the spinach is wilted in. Ready in about 40 minutes, this complete meal can be refrigerated for four days or frozen for up to three months.

Coconut milk gives this velvety butternut squash soup a rich, creamy texture, while yellow curry powder, cinnamon, garlic, and shallots add warm flavor. The squash simmers in vegetable broth with maple syrup and optional chili-garlic paste, then everything is blended until smooth. Ready in only 30 minutes, this simple vegan and gluten-free soup is perfect for chilly evenings or fall gatherings. Leftovers keep for 3 to 4 days in the refrigerator or up to 1 month in the freezer.

Roasted butternut squash creates the smooth, custard-like filling in this creative alternative to traditional pumpkin pie. Brown sugar, vanilla, cinnamon, nutmeg, evaporated milk, and butter give each slice a sweet, warmly spiced flavor. The squash is roasted and puréed, then mixed with the remaining ingredients, poured into a pie crust, and baked until the center is nearly set. Serve it with whipped topping or vanilla ice cream for a festive and unique Thanksgiving dessert.

This fall-inspired pizza is topped with honey-roasted butternut squash, salty prosciutto, caramelized onions, mozzarella, fontina, and optional blue cheese. Sage, cinnamon, cayenne, and crushed red pepper add a delicious blend of flavors. The onions are caramelized with apple cider while the squash roasts, then everything is layered over pizza dough and baked until the crust is golden and the cheese has melted. Ready in about 50 minutes, it makes a cozy choice for pizza night or casual seasonal entertaining like Friendsgiving.

Roasted butternut squash adds a cozy fall touch to this colorful salad of spring greens, creamy goat cheese, sweet dates, pomegranate seeds, and toasted pistachios. While still warm, the squash is tossed with cumin, coriander, cinnamon, and cayenne for added flavor. A blended cider date dressing made with apple cider vinegar, lemon juice, garlic, and cumin gives the salad a vibrant finish. It is substantial enough to enjoy as a light meal but also makes a beautiful holiday side dish.

Chili-seasoned roasted butternut squash is paired with a crisp purple cabbage and black bean slaw in these colorful vegetarian tacos. Fresh lime, cilantro, green onion, and homemade guacamole provide bright flavor that balances the squash’s natural sweetness. While the squash caramelizes in the oven, the slaw and guacamole can be prepared, making it easy to assemble the components in warm corn tortillas. The recipe is vegan and gluten-free. It's a great option for an easy weeknight dinner or taco night.

Butternut squash, black beans, corn tortilla strips, red enchilada sauce, jalapeño, and melted cheese combine to deliver the comforting flavors of enchiladas without the work of rolling them. Cumin, chili powder, onion, and garlic give this vegetarian skillet dinner plenty of warm, savory flavor. Everything cooks in one pan before a final layer of cheese is melted under the broiler. Leftovers can be frozen for up to 3 months for easy meal prep.

Cooked and mashed butternut squash keeps this easy spice cake moist while cinnamon and nutmeg fill it with warm autumn flavor. Maple syrup naturally sweetens both the cake batter and the creamy frosting, which is made with cream cheese, butter, vanilla, and a pinch of salt. The ingredients are mixed, poured into a round cake pan, and baked, then the cooled cake is topped with maple cream cheese frosting. Ready in about an hour, this cozy fall dessert is a creative way to use extra squash for brunch, parties, or an everyday treat.

Butternut squash, chickpeas, and green lentils make this Moroccan-inspired stew hearty, filling, and packed with plant-based protein. Cumin, cinnamon, turmeric, cayenne, garlic, and crushed tomatoes create a warmly spiced broth with layers of savory flavor. Everything simmers together in one pot until the squash is tender and the lentils are fully cooked. This vegan meal keeps in the refrigerator for several days and can be frozen for up to two months, making it a good choice for meal prep.

This smooth and fluffy mash offers a seasonal alternative to traditional mashed potatoes. Butternut squash halves are seasoned with olive oil, garlic, salt, and pepper, then roasted until fork-tender and easy to scoop from the skin. The roasted flesh is blended or mashed with ghee or butter, then finished with a pinch of cayenne for extra flavor. Using ghee keeps the recipe Whole30-friendly, while Parmesan and heavy cream can be added for a richer variation.

Butternut squash and baby spinach simmer in a creamy coconut milk sauce flavored with fresh ginger, red curry paste, and yellow curry powder. Shallots provide a savory base, while fish sauce adds umami, and a small amount of sugar balances the spicy and salty flavors. This one-pot curry is ready in about 30 minutes and can be served over basmati rice with cilantro, crushed nuts, and fresh lime wedges. It is naturally gluten-free, and the fish sauce can be omitted to make it suitable for vegetarian or vegan diets.

This sweet casserole combines roasted butternut squash with milk, vanilla, sugar, butter, and cinnamon, along with eggs. The squash is mashed until smooth, baked until nearly set, and finished with a crunchy pecan topping coated in brown sugar, butter, and cinnamon. Marshmallows can be used in place of pecans for a fun variation inspired by classic sweet potato casserole. It can be assembled up to 24 hours in advance, making it a great side dish for Thanksgiving and Christmas.

Cumin, smoked paprika, garlic powder, salt, and pepper give the roasted butternut squash in this breakfast bowl a spicy kick. Each bowl is layered with the squash, homemade pico de gallo, avocado, a cooked egg, and a sprinkle of shredded cheddar cheese. The squash roasts while the fresh tomato salsa and eggs are prepared, so the entire meal comes together in just 30 minutes. This gluten-free, vegetarian breakfast provides 9 grams of protein and 5 grams of fiber per serving.

Roasted butternut squash purée keeps these fluffy muffins moist, while cinnamon, ginger, cardamom, and allspice give them a cozy chai-inspired flavor. Nutty browned butter adds a hint of caramel richness, and honey provides sweetness throughout the whole wheat batter. Once baked and cooled, the muffins are finished with a simple salted honey glaze made from powdered sugar, honey, melted butter, and sea salt. Ready in about 40 minutes, these fall muffins freeze well for up to 3 months and are perfect for breakfast, snacking, or sipping coffee.