7 Delicious Baked Butternut Squash Recipes to Satisfy Your Cravings

Butternut squash, with its sweet and nutty flavor, is a versatile vegetable that can be transformed into a variety of mouthwatering dishes. From classic roasted butternut squash to savory butternut squash and sage risotto, there’s no shortage of delectable options to explore. In this article, we’ll take you on a culinary journey through seven irresistible baked butternut squash recipes that are sure to satisfy your cravings.

Health Benefits of Butternut Squash:Before we dive into the recipes, let’s briefly explore the nutritional benefits of butternut squash. This humble vegetable packs a powerful punch when it comes to vitamins, fiber, and antioxidants. It’s a nutritious addition to your diet that can support your overall health.

Butternut squash is rich in essential vitamins, particularly vitamin A and vitamin C. These vitamins play a crucial role in boosting your immune system and maintaining healthy skin. So, indulging in baked butternut squash not only pleases your taste buds but also benefits your well-being.

Getting Started: Preparing Butternut Squash

Before you embark on your culinary adventure with butternut squash, you need to know how to prepare it properly. Here’s a simple guide to get you started:

Selecting the Perfect Butternut Squash:Look for a squash that feels firm, heavy, and has a dull skin without blemishes. A ripe butternut squash should have a sweet and nutty aroma.

Peeling and Seeding:To begin, peel the squash using a vegetable peeler or a sharp knife. Once peeled, cut the squash in half lengthwise. Scoop out the seeds and discard them.

Cutting into Desired Shapes:Now, cut the peeled and seeded squash into the desired shapes for your chosen recipe. Cubes, slices, or wedges—let your creativity shine!

With your butternut squash prepped and ready, let’s dive into these delightful recipes.

Classic Roasted Butternut Squash Recipe

Ingredients

1 medium-sized butternut squash
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

Preheat the Oven:First, preheat your oven to 400°F (200°C). It’s going to get hot in there!

Prepare the Butternut Squash:Peel the butternut squash with a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Then, cut the squash into bite-sized cubes. If you’re feeling adventurous, you can also slice it into thin wedges.

Season It Up:In a large bowl, toss the butternut squash cubes with olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Make sure every piece gets coated with that flavorful goodness.

Spread ‘Em Out:Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned butternut squash in a single layer on the baking sheet. This ensures even roasting.

Into the Oven:Pop that baking sheet into the preheated oven. Let the butternut squash roast for about 25-30 minutes or until it’s tender and has a golden caramelized color. Be sure to give it a gentle toss halfway through to make sure it cooks evenly.

Garnish and Serve:Once your butternut squash is beautifully roasted, take it out of the oven. Garnish it with fresh parsley if you like for a pop of color. Serve it hot and enjoy!

This Classic Roasted Butternut Squash is perfect as a side dish for your favorite protein or even tossed into a salad for a hearty and healthy meal. It’s simple, flavorful, and sure to become a staple in your kitchen.

And there you have it, a tasty roasted butternut squash recipe that’s plagiarism-free and ready to delight your taste buds. Enjoy your culinary adventure! ️

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated.
Spread the squash in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
Serve and savor the savory, caramelized flavors of this classic dish.

Butternut Squash and Sage Risotto Recipe

Ingredients

1 cup Arborio rice
2 cups butternut squash, diced into small cubes
4 cups vegetable broth (keep it warm)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
6-8 fresh sage leaves, chopped
Salt and pepper to taste
A pinch of nutmeg (optional)
2 tablespoons butter

Directions

Sauté the Onion and Garlic:In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and translucent, about 2-3 minutes.

Toast the Rice:Add the Arborio rice to the pan with the sautéed onion and garlic. Stir continuously for about 2 minutes until the rice turns slightly translucent at the edges.

Deglaze with Wine:Pour in the dry white wine and stir until it’s mostly absorbed by the rice.

Add Butternut Squash:Toss in the diced butternut squash cubes. Stir them into the rice.

Start Adding Broth:Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and allow the liquid to be mostly absorbed before adding more. This process should take about 18-20 minutes, and the rice will become creamy.

Season It:Season the risotto with salt, pepper, and a pinch of nutmeg for that extra warmth.

Stir in Sage and Parmesan:When the risotto is creamy and the butternut squash is tender, stir in the fresh sage leaves and grated Parmesan cheese. These ingredients add a burst of flavor.

Final Touch:Remove the risotto from heat and stir in the butter until it melts. This makes the dish extra creamy and luscious.

Serve with a Sprinkle of Sage:Dish up your Butternut Squash and Sage Risotto, garnishing it with a few chopped sage leaves for a lovely presentation.

This delightful Butternut Squash and Sage Risotto is both comforting and sophisticated, making it a perfect choice for a cozy dinner or a special occasion. The combination of creamy rice, sweet butternut squash, and aromatic sage will leave your taste buds dancing with joy.

So, there you have it—a delectable recipe that’s sure to impress. Enjoy your homemade Butternut Squash and Sage Risotto, and savor every creamy bite! ️

Instructions

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
Stir in the Arborio rice and cook for a couple of minutes until it becomes slightly translucent.
Add a ladleful of broth and stir continuously until it’s absorbed. Continue adding broth gradually and stirring until the rice is creamy and cooked to your desired tenderness.
In a separate pan, sauté the diced butternut squash and sage leaves in olive oil until the squash is tender and the sage is fragrant.
Gently fold the cooked butternut squash and grated Parmesan cheese into the risotto.
Season with salt and pepper to taste, and serve up a plate of creamy, flavorful perfection.

Butternut Squash and Spinach Stuffed Shells Recipe

Ingredients

16 jumbo pasta shells
2 cups butternut squash puree (you can buy it canned or make your own)
1 cup chopped spinach (fresh or frozen)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup mozzarella cheese, shredded
1/4 teaspoon nutmeg
Salt and pepper to taste
2 cups marinara sauce
Fresh basil leaves for garnish (optional)

Directions

Boil the Pasta Shells:Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain them and set aside to cool.

Prepare the Filling:In a large bowl, combine the butternut squash puree, chopped spinach, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, nutmeg, salt, and pepper. Mix everything together until it forms a creamy and well-blended filling.

Stuff the Shells:Carefully stuff each cooked pasta shell with the butternut squash and spinach mixture. You can use a spoon or your fingers—it’s a bit messy but oh-so-satisfying.

Preheat the Oven:Preheat your oven to 375°F (190°C).

Layer with Marinara Sauce:Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the stuffed shells on top of the sauce.

Cover and Bake:Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the shells are heated through and the cheese is bubbly.

Uncover and Broil:Remove the foil and switch your oven to broil. Broil for an additional 2-3 minutes until the tops of the shells turn golden brown.

Garnish and Serve:Remove from the oven, garnish with fresh basil leaves if you like, and serve hot.

These Butternut Squash and Spinach Stuffed Shells are a delightful blend of creamy, cheesy, and savory flavors. The butternut squash adds a natural sweetness while the spinach brings a fresh and earthy note to the dish. It’s a perfect choice for a cozy family dinner or a special occasion.

So there you have it—a delicious, homemade recipe that’s sure to impress your taste buds. Enjoy your Butternut Squash and Spinach Stuffed Shells, and savor each cheesy, savory bite!

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, combine the mashed butternut squash, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, nutmeg, salt, and pepper.
Stuff each cooked pasta shell with the mixture.
Place the stuffed shells in a baking dish and cover with marinara sauce.
Bake for 25-30 minutes, or until the shells are heated through and the cheese is bubbly.
Enjoy the cheesy goodness of butternut squash and spinach!

Honey-Glazed Butternut Squash Recipe

Ingredients

1 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh thyme sprigs for garnish (optional)

Directions

Preheat the Oven:Start by preheating your oven to 400°F (200°C). It’s going to get toasty in there!

Prepare the Squash:Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes, ensuring they’re evenly sized for even cooking.

Season the Squash:In a large bowl, combine the butternut squash cubes, olive oil, honey, ground cinnamon, ground nutmeg, salt, and pepper. Toss everything together until the squash is well coated with this sweet and aromatic mixture.

Roasting Time:Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned butternut squash in a single layer on the baking sheet.

Into the Oven:Place the baking sheet in the preheated oven and roast for about 30-35 minutes or until the squash is tender and caramelized. Remember to give it a gentle toss halfway through to ensure even cooking and glazing.

Garnish and Serve:Once the butternut squash is gloriously golden and glazed, remove it from the oven. Garnish with fresh thyme sprigs if you like for a fragrant touch.

This Honey-Glazed Butternut Squash is a simple yet elegant side dish that pairs beautifully with a variety of main courses. The honey adds a touch of sweetness that complements the natural earthy flavors of the squash, while the spices bring warmth and depth.

Enjoy your Honey-Glazed Butternut Squash as a side dish for your next meal, or as a delightful addition to your holiday table. It’s a crowd-pleaser that’s as easy to make as it is delicious. Bon appétit! ️

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, combine the cubed butternut squash, olive oil, honey, cinnamon, salt, and pepper.
Spread the mixture on a baking sheet in a single layer.
Roast for 25-30 minutes, or until the squash is tender and caramelized with a sweet honey glaze.
Savor the delightful balance of sweet and savory flavors in every bite.

Butternut Squash Soup Recipe

Ingredients

1 large butternut squash, peeled, seeded, and diced
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
1 apple, peeled, cored, and chopped
4 cups vegetable broth (or chicken broth if preferred)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream (optional)
Chopped fresh parsley or chives for garnish (optional)

Directions

Prepare the Squash:Start by peeling, seeding, and dicing the butternut squash. This can be a bit of work, but it’s worth it! You want about 6 cups of diced squash.

Sauté the Aromatics:In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrot, and chopped apple. Sauté them for about 5-7 minutes until they become tender and fragrant.

Add the Squash:Toss in the diced butternut squash and continue to cook for another 5 minutes, allowing the flavors to meld.

Season and Simmer:Pour in the vegetable (or chicken) broth, ground cinnamon, ground nutmeg, salt, and pepper. Stir everything together. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the squash is tender and easily pierced with a fork.

Blend It Smooth:Using an immersion blender or a regular blender (in batches), carefully puree the soup until it’s silky smooth. If you’re using a regular blender, be sure to let the soup cool slightly before blending.

Add Cream (Optional):If you want to make the soup extra creamy, stir in the heavy cream at this stage. This step is optional but adds a luxurious touch.

Adjust Seasoning:Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve and Garnish:Ladle the hot Butternut Squash Soup into bowls. You can garnish it with chopped fresh parsley or chives for a burst of color and freshness.

This Butternut Squash Soup is a comforting bowl of goodness that’s perfect for fall and winter. The combination of sweet butternut squash, savory aromatics, and a hint of spices creates a delightful balance of flavors.

Enjoy your homemade Butternut Squash Soup with a crusty slice of bread or as a starter for a special meal. It’s a true crowd-pleaser that will warm both your heart and your belly. Bon appétit!

Instructions

In a large pot, sauté the chopped onion and minced garlic until translucent.
Add the cubed butternut squash and vegetable broth.
Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender.
Use an immersion blender or a regular blender to puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper.
Warm your soul with a bowl of comforting butternut squash soup.

Butternut Squash and Black Bean Tacos Recipe

Ingredients

For the Butternut Squash Filling:2 cups butternut squash, peeled and diced
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste

For the Black Bean Filling:1 can (15 ounces) black beans, drained and rinsed
1/2 red onion, finely chopped
1 clove garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon paprika
Salt and pepper to taste

For Assembling the Tacos:8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
Sour cream or Greek yogurt for topping
Fresh cilantro leaves for garnish (optional)

Directions

Roasted Butternut Squash Filling:Preheat the Oven:Begin by preheating your oven to 400°F (200°C).

Prepare the Butternut Squash:Peel and dice the butternut squash into small cubes. Place them on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, ground cumin, salt, and pepper. Toss to coat evenly.

Roast It:Roast the butternut squash in the preheated oven for about 20-25 minutes or until it’s tender and slightly caramelized. Give it a gentle stir halfway through to ensure even cooking.

Black Bean Filling:Sauté Onion and Garlic:In a skillet, heat a bit of olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté until they become fragrant and softened.

Add Beans and Spices:Stir in the black beans, ground coriander, paprika, salt, and pepper. Cook for another 5-7 minutes until the beans are heated through and well-seasoned.

Assembling the Tacos:Warm the Tortillas:Heat the tortillas in a dry skillet or microwave until they are warm and pliable.

Fill ‘Em Up:Spoon some of the roasted butternut squash and black bean mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, and a sprinkle of shredded cheddar cheese.

Add Creamy Goodness:Finish your tacos with a dollop of sour cream or Greek yogurt for that creamy, tangy touch.

Garnish and Serve:If you like, garnish your Butternut Squash and Black Bean Tacos with fresh cilantro leaves for a burst of color and freshness.

These Butternut Squash and Black Bean Tacos are a delightful fusion of flavors and textures. The sweetness of the roasted butternut squash complements the hearty black beans, while the toppings add crunch and creaminess.

Enjoy your homemade tacos as a delicious and satisfying meal. They’re perfect for lunch or dinner, and you can customize them with your favorite toppings. Taco ’bout a tasty treat!

Instructions

In a pan, heat olive oil over medium heat.
Add the diced butternut squash and sauté until tender.
Stir in the black beans, chili powder, cumin, salt, and pepper. Cook until everything is heated through.
Warm your taco shells and assemble your tacos with the butternut squash and black bean mixture.
Top with your favorite taco toppings and savor the fusion of flavors in every bite.

Butternut Squash and Apple Crisp Recipe

Ingredients

For the Filling:2 cups peeled, seeded, and cubed butternut squash
2 cups peeled, cored, and sliced apples (such as Granny Smith or Honeycrisp)
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Crumble Topping:1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Directions

Prepare the Filling:Preheat the Oven:Start by preheating your oven to 350°F (175°C).

Combine Ingredients:In a large mixing bowl, combine the cubed butternut squash, sliced apples, granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and salt. Toss everything together until the fruit is evenly coated with the sugar and spices.

Transfer to Baking Dish:Transfer the fruit mixture to a greased 9×9-inch baking dish or a similar-sized oven-safe dish.

Make the Crumble Topping:Mix Dry Ingredients:In another bowl, combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Stir them together.

Add Cold Butter:Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or your fingers to incorporate the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs.

Assemble and Bake:Add Topping:Sprinkle the crumble topping evenly over the butternut squash and apple mixture in the baking dish.

Bake:Place the dish in the preheated oven and bake for 40-45 minutes or until the topping is golden brown and the filling is bubbling around the edges.

Cool Slightly:Remove the crisp from the oven and let it cool for a few minutes before serving.

Serve and Enjoy:Scoop out generous portions of the Butternut Squash and Apple Crisp onto serving plates. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

This Butternut Squash and Apple Crisp is a delightful blend of sweet and savory flavors, making it a perfect dessert for autumn gatherings. The tender butternut squash and tart apples are beautifully complemented by the crunchy, cinnamon-spiced crumble topping.

Enjoy your homemade crisp as a comforting dessert, and savor every warm and cozy bite!

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cubed butternut squash and sliced apples.
In a separate bowl, mix the brown sugar, flour, and cinnamon.
Toss the sugar mixture with the squash and apples until evenly coated.
Transfer the mixture to a baking dish.
In a small bowl, combine the rolled oats and cold cubed butter to make a crumble topping.
Sprinkle the crumble topping over the squash and apple mixture.
Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
Enjoy the delightful combination of butternut squash and apples in this comforting crisp.

Conclusion

Baked butternut squash is a culinary gem that can be transformed into a variety of delicious dishes. From the classic roasted butternut squash to the sweet and savory honey-glazed version, there’s something for everyone to enjoy. Whether you’re in the mood for a comforting soup or a flavorful taco, butternut squash has got you covered.

So, don’t hesitate to get creative in the kitchen and try out these mouthwatering recipes. With the health benefits of butternut squash on your side, you can indulge in these dishes guilt-free. Explore the world of butternut squash and let your taste buds rejoice in its sweet and nutty goodness. Happy cooking!

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