10 Easy Butternut Squash Recipes

By Charlyne Mattox and Lindsay Hunt
Updated October 13, 2017
Credit: Paul Sirisalee
Think it's only good for soup (or Thanksgiving)? Squash any preconceived notions and see how versatile butternut can be.
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Creamy Butternut Squash and Parsnip Soup

Credit: Paul Sirisalee

Stir in lime juice just before serving for a bright zing.

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Seared Pork Chops and Pesto With Mashed Squash

Credit: Paul Sirisalee

Drizzle the coriander-spiced pork chops with store-bought pesto for a delicious sauce in a snap.

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Butternut Squash and Barley Risotto

Credit: Paul Sirisalee

Make this risotto with barley instead of Arborio rice for a healthier, nuttier dish.

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Butternut Squash and Kale Lasagna

Credit: Paul Sirisalee

Give lasagna a seasonal spin with sliced squash, torn kale, and Gruyère cheese.

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Roasted Squash and Eggplant With Crispy Cabbage and Soba Noodles

Credit: Paul Sirisalee

This dish is equally delicious warm or at room temperature. If serving at room temperature, all the components can be made up to 1 day in advance.

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Butternut Squash Galette

Credit: Paul Sirisalee

Tangy blue cheese crumbled on top and a simple salad on the side help cut through the sweetness of the squash.

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Bacon-and-Egg Butternut Squash

Credit: Paul Sirisalee

You can serve the dish as is, or make a delicious breakfast burrito by chopping the squash and wrapping all the ingredients in a large tortilla.

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Butternut Squash and Bean Tacos

Credit: Paul Sirisalee

These vegetarian tacos are chock-full of good-for-you ingredients. The roasted squash and black beans provide staying power, while the red onion and creamy goat cheese add a punch of flavor.

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Squash-and-Ricotta Toasts

Credit: Paul Sirisalee

Top toasted bread with a sweet and tangy mixture of roast squash, mild ricotta, and balsamic syrup for a delicious snack or party treat.

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Butternut Squash and Chickpea Stew

Credit: Paul Sirisalee

This stew is similar to a Moroccan tagine, which is traditionally served with couscous. But this would be equally delicious paired with crusty bread or steamed potatoes.

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By Charlyne Mattox and Lindsay Hunt