Butternut squash is a classic cooler weather veggie and is surprisingly versatile. This collection of butternut squash recipes is sure to inspire you and help you to enjoy the sweet and savory side of this amazing winter squash. Everything from the classic soups and sheet pan meals to the creative like sweet breads, sauce, mac ‘n cheese, muffins and even brownies!

A butternut squash cut in half lengthwise to show it seeds

Cue the start of fall and pumpkin EVERYTHING starts to fill the air. But why should pumpkin get all the fun? I love mixing up my fall and winter veggies to keep meal time fresh and it feels good knowing I’m getting all the health benefits eating a variety of fruits, veggies, grains, and proteins can bring.

Butternut squash puree can easily be substituted for pumpkin puree in most recipes. But why stop there? Whether simply roasted and mashed or whipped into a smoothie, cheese sauce, or risotto, this selection of my favorite butternut squash recipes will have you adding this veggie to your cart over and over this season!

TIP: Did you know you can cook a butternut squash whole? True story! And that’s a good thing! So many of us are intimidated by a the idea of cutting this hard, awkward veggie that we might find ourselves avoiding it all together. Cutting and peeling a butternut squash can be daunting—and dangerous if you are not careful (hello nicked fingers!). While you can peel and cut ahead of time, knowing that roasting whole is an option makes this veggie a whole lot easier—and beginner friendly! To prep or not to prep—the choice is yours!

Table of Contents

The Basics

Whole Roasted Butternut Squash

Making a whole roasted butternut squash is an easy way to get this delicious squash on the table without breaking a sweat. 5 minutes of prep and into the oven it goes. And after, your squash will cut like butter and is so much easier to cut, peel and deseed.
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Crockpot Butternut Squash

Making a whole butternut squash in your crockpot is the easiest way to cook one up. Not cutting. No peeling. And it takes just minutes to prep! And after, you are left with perfectly cooked butternut squash to use in all kinds of ways!
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Air Fryer Butternut Squash

Air Fryer Butternut Squash makes enjoying this seasonal squash easy and delicious. Crisp edges, perfectly tender, and beautifully seasoned, this healthy vegetable side dish is on the table in 20 minutes!
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Sautéed Butternut Squash

Sautéed Butternut Squash is the perfect vegetable side dish. Easy to make, goes beautifully with some many dishes, and made with just diced squash, olive oil, salt, garlic power, and broth.
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One Pan Maple Dijon Chicken and Butternut Squash

This One Pan Maple Dijon Chicken and Butternut Squash is the perfect healthy dinner! Baked chicken with roasted squash, Brussels sprouts, and onion– all tied together with a flavorful sauce. This is the perfect veggie-loaded dinner your whole family will love.
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Mashed Butternut Squash (sweet or savory)

This mashed butternut squash makes for the perfect veggie side dish for any meal. Sweet or savory, you pick how to enjoy this healthy vegetable mash!
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Soups and Stews

Creamy Butternut Squash Soup

This Butternut Squash Soup recipe is easy to make, creamy in texture, and full of warm fall flavors. Naturally gluten free, vegetarian and easily dairy-free, this cozy soup can be made in your slow cooker, Instant Pot, or on your stovetop and is perfect with a side of crusty bread or simple sandwich for a satisfying dinner that the whole family will love.
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Instant Pot Black Bean and Butternut Squash Soup

This Instant Pot Black Bean Soup is the perfect healthy dinner to make any night of the week. Hearty, easy to whip up and is veggie-loaded with delicious butternut squash. Vegan and gluten free.
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Slow Cooker Chicken Butternut Squash Stew ready and served in two big white bowls next to the pan with more delicious soup inside

Slow Cooker Chicken Butternut Squash Stew

Loaded with protein and amazing veggies, Slow Cooker Chicken & Butternut Squash Stew is easy to throw together, hearty, full of flavor and is the perfect meal to make on a busy day. Whole30, Paleo, gluten free and dairy-free.
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Slow Cooker + Instant Pot Butternut Squash Chicken Curry

Super fast to make, veggie-loaded and full of warm flavors, Slow Cooker/Instant Pot Butternut Squash Chicken Curry is the perfect dinner any night of the week! Heavenly over cauliflower rice, jasmine rice or completely on its own, this dinner will dazzle your tastebud while saving you time in the kitchen.
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Pasta and Sauces

30-Minute Instant Pot Butternut Squash Risotto

This Instant Pot butternut squash arborio rice risotto is way faster to make compared to traditional stovetop risotto recipes. Ready within 30 minutes (start to finish), it’s an easy veggie-loaded side dish or enjoy the risotto as a vegetarian main meal. Fresh or frozen (but thawed) butternut squash can be used for cooking convenience. It’s creamy comfort in a bowl!
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Quick & Easy Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is going to get veggies in at mealtime in a whole new way! Super simple to make, family-friendly, and delicious!
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One-Pot Cheesy Butternut Squash Pasta

This One-Pot Cheesy Butternut Squash Pasta recipe is made with lots of amazing squash and even some spinach! Perfectly cheesy and cooked up in one pot, this cozy veggie-loaded dinner is done and on the table in under 30 minutes!
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Butternut Squash Vegan Cheese Sauce

A good, creamy cheese sauce makes pretty much everything better. And this Butternut Squash Vegan Cheese Sauce is pure magic! Drizzle it over veggies, baked potato or pasta. Use it to make a batch of healthy nachos or just dunk your favorite tortilla chips in it! However you use it, keep a batch on hand for adding a little vegan, cheese-y goodness to every meal.
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Quick Breads, Muffins, Smoothies, and Desserts

Sweet Whole Wheat Butternut Squash Bread

This sweet Butternut Squash Bread is moist, delicious and mixed together in one bowl. Made with whole wheat flour, butternut squash puree, warm spices, and perfectly sweetened with applesauce and brown sugar, it is the perfect fall treat!
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Mini Whole Wheat Blueberry Muffins (with butternut squash)

These healthy mini blueberry muffins are loaded with whole grains, naturally sweetened and use a secret ingredient: butternut squash!
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Healthy Egg-Free Brownies (with butternut squash)

These Healthy Egg-Free Brownies are so fudgy, delicious and loaded with a hidden healthy ingredient: butternut squash!
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Healthy Butternut Squash-Banana Blender Muffins

These butternut squash and banana muffins are delicious, low in sugar, and easy to whip-up in just 30 minutes with the help of a high-powdered blender. Made with mashed butternut squash, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast.
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Egg-Free Chocolate Butternut Squash Muffins

Easy & delicious chocolate butternut squash muffins!  These healthy chocolate muffins are made entirely from ingredients you probably already have kicking around your pantry and kitchen! Kid-approved, egg-free, dairy-free, vegan and made from wholegrain ingredients, the muffins are going to be a new family favorite!
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Healthy Chocolate Muffins (with butternut squash)

These healthy chocolate muffins are naturally sweetened, have added butternut squash for an extra healthy punch of goodness, are gluten free, dairy-free and are so fluffy and delicious! Plus, they are super easy to make and kid-approved!
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Overhead on the healthy and delicious Sunrise Butternut Squash Smoothie with frozen strawberries around the jar

5-Minute Butternut Squash Smoothie

This simple, just-the-right-amount-of-sweetness Butternut Squash Smoothie is a great introductory smoothie for those who shy away from all things green! It’s smooth, thick, tangy, creamy and so delicious.
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5 from 2 votes

Butternut Squash Recipes: Creamy Butternut Squash Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Side Dish, Soup
This Butternut Squash Soup recipe is easy to make, creamy in texture, and full of warm fall flavors. Naturally gluten free, vegetarian and easily dairy-free, this cozy soup can be made in your slow cooker, Instant Pot, or on your stovetop and is perfect with a side of crusty bread or simple sandwich for satisfying dinner that the whole family will love.

Ingredients
 

  • 2 Tablespoons olive oil or avocado oil
  • 1 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • 2 large carrots, peeled and diced small
  • 2 teaspoons salt, or to taste
  • 1 large Granny Smith apple
  • 3-4 pounds butternut squash, (about 1 large squash), peeled, seeds removed, and diced
  • 2 sprigs fresh thyme, or 1 teaspoon dried thyme
  • cups low-sodium vegetable broth, or chicken broth if vegetarian is not needed
  • ½ cup Greek yogurt, or coconut cream for dairy-free option
  • ground pepper, to taste
  • Optional garnishes: toasted pumpkin seeds, extra yogurt or coconut cream

Equipment

  • Immersion Blender

Instructions
 

For Stovetop

  • Add the oil to a large pot or Dutch oven over medium-high heat.
  • Add the onion, garlic, carrots, and 1 tsp of salt. Stir occasionally until the vegetables have started to soften and get lightly browned around the edges, 3 to 4 minutes.
  • Stir in the apple, squash, the leaves from the thyme sprigs and remaining teaspoon of salt.  Pour in the broth then bring the pot up to a simmer and cover. Simmer until the squash is very soft, about 20 minute
  • Turn off the heat then use an immersion blender or blender in batches to puree the soup until it’s smooth. Blend in the yogurt then taste the soup and add more salt and pepper as needed.
  • Serve warm topped with optional garnishes. Soup can be stored in the fridge for up to 4 days or frozen for 2 months.

For Slow Cooker

  • Add all the ingredient except the yogurt/coconut cream to your slow cooker. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
  • Use an immersion blender or blender in batches to puree the soup until it is smooth.
  • Blend in the yogurt/coconut cream then taste the soup and add more salt and pepper as needed before serving.

For Instant Pot

  • Add the oil and cook the onion, garlic, and carrots on the SAUTE function. Stir occasionally until the vegetables have started to soften and get lightly browned around the edges, 3 to 4 minutes.
  • Stir in the apple, squash, and the leaves from the thyme sprigs (or the dried thyme). Pour in the broth then cancel the Saute function, secure the lid, and then set to Manual high pressure to 12 minutes.
  • After cook time is up, carefully quick release the pressure and remove the lid.
  • Use an immersion blender or blender in batches to puree the soup until it is smooth.
  • Blend in the yogurt/coconut cream then taste the soup and add more salt and pepper as needed before serving.
Serving: 1.5cups, Calories: 201kcal, Carbohydrates: 39g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 1mg, Sodium: 809mg, Potassium: 984mg, Fiber: 7g, Sugar: 12g, Vitamin A: 28155IU, Vitamin C: 54mg, Calcium: 147mg, Iron: 2mg