10+ Butternut Squash Recipes to Warm Up Your Weeknight Dinners

Butternut squash is a surprisingly versatile veggie. You can toss it into all sorts of recipes, both sweet and savory.

It’s got this mellow, slightly sweet flavor that just works.

You can roast it, mash it, or even sneak it into dessert if you’re feeling adventurous. Cooking with butternut squash is pretty straightforward, and it brings a little extra comfort and nutrition to your table.

Ingredients

• Butternut squash
• Olive oil
• Salt
• Pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and cut the butternut squash into cubes.
3. Toss the cubes with olive oil, salt, and pepper.
4. Spread the squash on a baking sheet in a single layer.
5. Roast for 25–35 minutes until tender and lightly browned.

1) Classic Roasted Butternut Squash Cubes

Roasting butternut squash cubes is about as easy as it gets. Just chop the squash into even pieces so they cook evenly.

Toss them with olive oil, salt, and pepper. Spread the cubes out on a baking sheet—give them space so they roast instead of steam.

Roast at 400°F (200°C) for 25 to 35 minutes. When they’re golden and tender, you’re good to go.

Give them a stir halfway through if you remember—no sweat if you forget.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash evenly.
3. Toss cubes with olive oil, salt, and pepper.
4. Spread cubes on a baking sheet in a single layer.
5. Roast for 25-35 minutes until tender and browned, stirring halfway through.

2) Butternut Squash Soup with Sage

Butternut squash soup just feels like a hug in a bowl. Add some fresh sage and you’ve got this earthy, cozy flavor that’s hard to beat.

Roast the squash and onions until they’re soft and sweet. Garlic and thyme add an extra layer of aroma.

This soup comes together easily and is perfect for chilly evenings. I like it with crusty bread—or honestly, just a spoon.

Top with crispy sage leaves for a little crunch. Want a detailed version? Check out this recipe.

Ingredients

• 2 medium butternut squash, peeled and cubed
• 1 large sweet yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• Fresh sage leaves for garnish

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash, onion, garlic, butter, sage, and thyme on a baking sheet.
3. Roast for 30-35 minutes until soft and caramelized.
4. Transfer roasted veggies to a pot and add broth.
5. Simmer for 10 minutes, then blend until smooth.
6. Season with salt and pepper.
7. Garnish with crispy sage leaves before serving.

3) Maple Cinnamon Roasted Butternut Squash

Maple syrup and cinnamon turn butternut squash into a sweet, cozy side dish. The maple brings out the squash’s natural sugars, and cinnamon adds warmth.

Cut the squash into cubes, then toss with maple syrup, cinnamon, and a pinch of salt. Spread everything on a baking sheet.

Roast at 400°F (200°C) for about 25-30 minutes. Give it a stir halfway through for even caramelization.

If you want, toss in some rosemary or cracked black pepper for a twist.

Ingredients

• 1 butternut squash, peeled and cubed
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• Optional: 1 teaspoon fresh rosemary, chopped

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Place squash cubes in a bowl.
3. Add maple syrup, cinnamon, salt, and rosemary if using. Toss well to coat.
4. Spread squash in a single layer on a baking sheet.
5. Roast for 25-30 minutes, stirring once halfway through.
6. Remove when tender and golden. Serve warm.

Check out more details at Maple Roasted Butternut Squash.

4) Butternut Squash and Chard Lasagna

This lasagna is a hearty way to use butternut squash and chard. You get creamy squash puree, garlicky chard, and a silky béchamel sauce all layered together.

No-boil noodles make things quicker. Roasting the squash first gives it a sweet, nutty flavor.

Swiss chard brings some earthiness and keeps the dish from feeling too heavy. The brown butter béchamel with a hint of clove ties it all together.

You don’t need to be a pro to make this work.

Ingredients

• 1 large butternut squash
• 1 bunch Swiss chard (stems and leaves separated)
• 9-12 lasagna noodles (no-boil or regular)
• 4 tablespoons butter
• 3 cloves garlic, minced
• 3 cups milk
• 3 tablespoons flour
• ½ teaspoon ground clove
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C). Roast peeled and cubed butternut squash for 30-35 minutes until tender.
2. Cook chard stems in a pan with garlic until soft, then add leaves and cook until wilted.
3. Make béchamel sauce by melting butter, whisking in flour, and slowly adding milk. Cook until thick, then stir in clove and Parmesan cheese.
4. Blend roasted squash into a smooth puree.
5. In a baking dish, layer noodles, squash puree, chard, and béchamel sauce. Repeat layers.
6. Bake at 375°F (190°C) for 35-40 minutes until bubbly and golden on top.
7. Let cool for 10 minutes before serving.

5) Mashed Butternut Squash with Butter and Brown Sugar

Mashed butternut squash is one of those sides that just feels right. Roast the squash until it’s soft, then mash it with butter and brown sugar.

Butter makes it rich, and brown sugar gives it a gentle sweetness. Add a pinch of cinnamon or pumpkin pie spice if you’re into that sort of thing.

This goes well with roasted meats or holiday spreads. Roasting at 375°F (190°C) helps bring out the squash’s natural sweetness.

Once it’s roasted, mash until smooth and creamy. Don’t sweat it if it’s a little rustic—nobody minds.

Ingredients

• 1 butternut squash (4 to 5 pounds)
• ⅓ cup butter, divided and melted
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon or pumpkin pie spice (optional)
• Salt to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the squash in half and scoop out the seeds.
3. Spread 1 tablespoon of melted butter on each half.
4. Sprinkle with brown sugar, cinnamon (if using), and salt.
5. Place halves on a baking sheet and roast for 45-60 minutes until tender.
6. Scoop out the flesh and mash with remaining butter.
7. Adjust sweetness and salt to taste before serving.

6) Sweet Butternut Squash with Butter and Sugar

Here’s an easy one—roast butternut squash with butter and brown sugar. Roasting draws out the sweetness, and the sugar adds a little extra flavor.

Cut the squash in half and scoop out the seeds. Pop a pat of butter and a sprinkle of brown sugar in each half.

Roast until the squash is soft and caramelized. Seriously, that’s it.

Ingredients

• 1 medium butternut squash
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut squash in half lengthwise and remove seeds.
3. Place 1 tablespoon butter and 1 tablespoon brown sugar in each half.
4. Put squash halves cut-side up on a baking sheet.
5. Roast for 45-50 minutes until tender.
6. Serve warm.

You can get more details at Mom’s Roasted Brown Sugar Butternut Squash.

7) Butternut Squash Salad with Goat Cheese and Walnuts

This salad is a fresh way to use roasted butternut squash. Roast the squash until it’s soft and caramelized, then toss it with creamy goat cheese and crunchy walnuts.

Add some arugula or mixed greens for a peppery bite. A quick apple cider vinaigrette ties everything together with a tangy finish.

Dried cranberries or cherries give a sweet pop. This works as a side or a light meal—honestly, it’s good anytime.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 4 cups arugula or mixed greens
• ½ cup goat cheese, crumbled
• ½ cup walnuts, toasted
• ¼ cup dried cranberries
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, salt, and pepper.
3. Roast squash on a baking sheet for 25-30 minutes until tender.
4. Whisk vinegar, honey, and remaining olive oil to make dressing.
5. In a large bowl, combine arugula, roasted squash, cranberries, and walnuts.
6. Drizzle dressing over salad and toss gently.
7. Sprinkle goat cheese on top before serving.

Find the details for this salad at Inspired By Charm.

8) Spicy Roasted Butternut Squash with Chili Powder

This spicy roasted butternut squash has bold flavors and a little heat. Chili powder brings a nice kick, and a touch of honey can balance things out if you like it sweet.

Just toss cubed butternut squash with olive oil, chili powder, salt, and honey if you’re feeling it. Spread the cubes on a baking tray and roast at 400°F (200°C) for about 25-30 minutes until they’re tender and caramelized.

The chili powder warms up the dish, but it won’t overpower the natural sweetness of the squash. Sometimes I like to throw on pepitas or a bit of ground cumin for crunch and extra flavor.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon salt
• 1 tablespoon honey (optional)
• 1 teaspoon ground cumin (optional)
• 2 tablespoons pepitas (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, chili powder, salt, and honey in a bowl.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 25-30 minutes, turning halfway, until tender and browned.
5. Sprinkle with cumin and pepitas if you want, then serve warm.

For more ideas, check sweet and spicy roasted butternut squash recipes at Recipe Runner.

9) Butternut Squash Risotto

Butternut squash risotto is pure comfort food for chilly days. The rice cooks slowly, turning creamy and soft, and the squash adds a sweet, cozy flavor.

Roast the squash until it’s golden and tender. Then, stir it into simmering arborio rice and let everything blend together.

I love this dish as a main or a side, honestly. It’s weeknight-friendly but feels fancy enough for guests.

Ingredients

• 1 medium butternut squash
• 1 ½ cups arborio rice
• 1 small onion, chopped
• 4 cups vegetable or chicken broth
• ½ cup dry white wine (optional)
• 2 tbsp olive oil or butter
• Fresh sage or rosemary, chopped
• Salt and pepper to taste
• ½ cup grated Parmesan cheese

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash. Roast for 25-30 minutes until tender.
3. Warm the broth in a pot and keep it gently simmering.
4. Sauté the onion in oil or butter until soft.
5. Stir in the arborio rice and cook for a minute or two.
6. Pour in the wine if you’re using it and let it absorb.
7. Add broth a ladle at a time, stirring until it’s absorbed before adding more.
8. When the rice is nearly done, stir in the roasted squash and herbs.
9. Cook until the rice is creamy and tender, then add Parmesan cheese.
10. Season with salt and pepper, and dig in.

Learn more about this recipe from Love and Lemons.

10) Butternut Squash and Sage Pasta

Butternut squash and sage pasta is one of those simple meals that feels like a hug. Roasted squash brings a gentle sweetness, and fresh sage adds an earthy note.

Usually, I toss the pasta in a brown butter sauce for that rich, nutty flavor. Crispy fried sage on top? Yes, please.

Roasting the squash draws out its natural sugars. Mix it with the pasta and sage butter sauce, and you’ve got a dish that’s smooth, flavorful, and just feels good.

Use whole wheat or regular pasta—whatever’s in your pantry.

Ingredients

• 1 pound butternut squash, peeled and cubed
• 2 tablespoons extra-virgin olive oil
• 10 fresh sage leaves
• 4 tablespoons butter
• 12 ounces pasta
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the squash cubes with olive oil, salt, and pepper.

3. Roast them for 25-30 minutes, or until they’re tender and a bit golden.

4. Cook your pasta—just follow the package instructions. Drain it well when it’s done.

5. Melt some butter in a pan over medium heat. Drop in the sage leaves and let them sizzle until the butter browns and the sage turns crisp.

6. Pull out the sage leaves and set them aside for later.

7. Toss the pasta and those roasted squash cubes into the brown butter. Give everything a good mix.

8. Serve the pasta and scatter the crispy sage leaves on top.