25+ Flavorful Butternut Squash Lunch Recipes for All Seasons

When it comes to healthy and satisfying lunch options, butternut squash stands out as a versatile and nutrient-packed ingredient.

Its naturally sweet flavor and smooth texture make it perfect for a wide variety of dishes, from salads to wraps to savory bowls.

Whether roasted, sautéed, or pureed, butternut squash adds a comforting touch to any meal while providing essential vitamins, fiber, and antioxidants.

If you’re looking for new ways to incorporate this vibrant vegetable into your lunch routine, you’re in the right place!

In this article, we’ve curated 25+ butternut squash lunch recipes that are not only delicious but also nourishing.

From warm, hearty soups to light and refreshing salads, these recipes are sure to please your taste buds and keep you fueled throughout the day.

Get ready to discover the many ways you can enjoy this autumn favorite!

25+ Flavorful Butternut Squash Lunch Recipes for All Seasons

Butternut squash is more than just a seasonal vegetable—it’s a year-round ingredient that can transform your lunchtime meals.

Whether you’re craving something hearty like a creamy soup or a light and fresh salad, there’s a butternut squash recipe here for everyone.

These dishes offer a variety of textures and flavors that will keep your meals exciting and your body nourished.

With the many health benefits of butternut squash, these recipes will help you incorporate more vegetables into your diet without sacrificing taste.

So, get ready to explore these 25+ butternut squash lunch recipes and add a delicious new twist to your lunch table!

Butternut Squash Soup Recipes

This velvety smooth butternut squash soup is a delightful combination of earthy squash, savory seasonings, and a touch of cream. It’s the perfect lunch to enjoy on a cool day or when you’re craving something comforting yet light. Easy to prepare and packed with vitamins, this soup is as nourishing as it is flavorful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the butternut squash cubes and vegetable broth. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes, until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the heavy cream (or coconut milk) and season with salt, pepper, and nutmeg. Continue to cook for another 5 minutes to combine the flavors.
6. Ladle into bowls and garnish with fresh thyme before serving.

This creamy butternut squash soup is a luxurious lunch option that combines the natural sweetness of squash with the richness of cream and aromatic spices. It’s perfect for meal prep and can be enjoyed with a slice of crusty bread or a salad on the side. Whether you’re warming up on a chilly day or seeking a light yet filling lunch, this recipe is sure to become a go-to favorite.

Butternut Squash Salad Recipes

This roasted butternut squash salad is a vibrant, nutrient-packed dish that’s perfect for lunch. Roasting the squash brings out its natural sweetness, which is balanced by the peppery arugula, tangy feta, and a zesty vinaigrette. It’s a light yet satisfying meal that’s ideal for autumn but enjoyable all year round.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups arugula or mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup walnuts, toasted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. While the squash is roasting, prepare the dressing by whisking together honey, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and pepper.
3. Once the squash is done, remove it from the oven and let it cool for a few minutes.
4. In a large bowl, combine the roasted squash, arugula, feta, and toasted walnuts. Drizzle with the dressing and toss gently to combine.
5. Serve immediately as a main dish or with a side of your choice.

This roasted butternut squash salad is a harmonious blend of sweet, savory, and tangy flavors that come together beautifully in every bite. The warm, roasted squash adds depth to the salad, while the crunchy walnuts and creamy feta provide contrast. This salad is perfect for a light, yet satisfying lunch, and can easily be adjusted with different greens, nuts, or cheese to suit your tastes. It’s an ideal way to enjoy the rich, autumnal flavors of butternut squash in a refreshing, nutrient-dense way.

Butternut Squash Quinoa Bowl Recipes

This butternut squash quinoa bowl is a hearty, wholesome lunch that combines roasted squash, quinoa, and a variety of colorful vegetables. Packed with protein, fiber, and vitamins, it’s a perfect option for those looking for a balanced, nourishing meal. The addition of a creamy tahini dressing ties everything together for a satisfying bite.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (for cooking quinoa)
• 1 red bell pepper, chopped
• 1/2 cup cooked chickpeas
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp paprika
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• Water to thin the tahini dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, paprika, salt, and pepper. Roast for 25-30 minutes, or until tender.
2. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and simmer, covered, for about 15 minutes, until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa and squash are cooking, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and a little water to achieve a smooth, pourable consistency.
4. Once the squash and quinoa are done, assemble the bowls by adding a base of quinoa, then topping with roasted squash, chickpeas, and bell pepper.
5. Drizzle the tahini dressing over the top and garnish with fresh herbs or seeds if desired.

This butternut squash quinoa bowl is a fulfilling and nutritious lunch that can be customized with your favorite toppings or vegetables. The quinoa offers a solid base of protein, while the roasted squash adds natural sweetness. The creamy tahini dressing gives the bowl a rich, velvety finish, making each bite deeply satisfying. This recipe is perfect for meal prepping, ensuring you have a nourishing, well-balanced lunch ready to go all week long.

Butternut Squash Tacos Recipes

These roasted butternut squash tacos bring together a delicious combination of sweet, savory, and spicy flavors. The roasted squash acts as a perfect base, complemented by tangy slaw, creamy avocado, and a zesty lime crema. This vegetarian lunch is not only packed with flavor, but it’s also a vibrant and satisfying option that will leave you craving more.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 1/4 cup cilantro, chopped
• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tbsp olive oil (for slaw)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized.
2. While the squash is roasting, prepare the slaw by tossing the shredded cabbage with cilantro, olive oil, salt, and pepper. Set aside.
3. For the lime crema, mix the sour cream (or Greek yogurt) with lime juice in a small bowl. Add salt to taste and set aside.
4. Warm the tortillas in a dry skillet or microwave until soft and pliable.
5. To assemble the tacos, layer the roasted butternut squash, slaw, and avocado slices on each tortilla. Drizzle with the lime crema and garnish with additional cilantro if desired.
6. Serve immediately and enjoy!

These butternut squash tacos offer a wonderful mix of textures and flavors in every bite. The sweetness of the roasted squash pairs perfectly with the crispness of the cabbage slaw, while the creamy avocado and tangy lime crema elevate the taste. Whether you’re serving them for lunch or as a light dinner, these tacos are sure to impress. They’re easy to prepare, customizable, and an excellent way to enjoy butternut squash in a fun, handheld form.

Butternut Squash and Spinach Stuffed Pita Recipes

This recipe features pita pockets filled with roasted butternut squash, sautéed spinach, and a blend of seasonings, offering a savory yet comforting meal. It’s a fantastic lunch idea when you want something filling but not too heavy. The combination of soft pita, tender squash, and flavorful spinach will quickly become a favorite.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach, chopped
• 2 whole wheat pita breads, halved
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup crumbled feta or goat cheese (optional)
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, garlic powder, cinnamon, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, heat a skillet over medium heat and sauté the chopped spinach until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.
3. Once the squash is done, remove it from the oven and toss it with the sautéed spinach. Drizzle with balsamic vinegar and mix to combine.
4. Carefully stuff the pita halves with the butternut squash and spinach mixture. If desired, sprinkle with crumbled feta or goat cheese for added flavor.
5. Serve immediately with a side of your favorite salad or dipping sauce.

The butternut squash and spinach stuffed pita is a simple yet delicious lunch option that packs in both flavor and nutrients. The combination of warm, roasted squash and sautéed spinach offers a balanced meal that’s satisfying without being too heavy. The balsamic vinegar adds a tangy kick, while the optional cheese enhances the creamy texture. This recipe is perfect for a quick and easy lunch, and can easily be made ahead of time for a healthy, on-the-go option.

Butternut Squash and Black Bean Chili Recipes

This hearty butternut squash and black bean chili is the ultimate comfort food with a twist. The natural sweetness of the squash balances perfectly with the savory depth of the black beans, while a medley of spices brings a touch of warmth and spice to the dish. This chili is not only vegetarian but also filling and nutritious, making it an ideal lunch for cooler days.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp lime juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cubed butternut squash, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes.
3. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer, uncovered, for 25-30 minutes, or until the squash is tender.
4. Add the black beans and cook for an additional 5-7 minutes, allowing the beans to heat through.
5. Stir in lime juice if desired, and garnish with fresh cilantro.
6. Serve hot, and enjoy with a side of cornbread or over rice.

This butternut squash and black bean chili is the perfect combination of flavors, offering a sweet and spicy balance with every bite. The soft squash and hearty black beans create a satisfying texture, while the smoky and savory spices provide depth. This dish is not only nutritious but also extremely filling, making it a great choice for a wholesome lunch. Whether you’re craving comfort food or need something to keep you full through the afternoon, this chili is sure to become a staple in your recipe collection.

Butternut Squash and Quinoa Salad Recipes

This vibrant and healthy butternut squash and quinoa salad is the perfect balance of textures and flavors. The roasted squash pairs wonderfully with the nutty quinoa, while a light lemon vinaigrette brings it all together. This salad is great for lunch as it’s filling, nutrient-packed, and can easily be made ahead for meal prep.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup cranberries (optional)
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 tsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized.
2. While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and honey (if using) to make the dressing.
4. Once the squash and quinoa have cooled slightly, combine them in a large bowl. Add the cranberries, pumpkin seeds, feta, and parsley. Drizzle with the dressing and toss to combine.
5. Serve immediately or store in the fridge for a few days.

This butternut squash and quinoa salad is a satisfying and healthy lunch option that’s packed with fiber, protein, and antioxidants. The roasted squash gives the salad a naturally sweet flavor, which contrasts beautifully with the tangy lemon dressing and the crunch of pumpkin seeds. It’s a versatile dish that can be eaten on its own or served as a side. The salad holds up well in the fridge, making it perfect for meal prep or as a make-ahead lunch.

Butternut Squash and Chickpea Curry Recipes

This fragrant and creamy butternut squash and chickpea curry is a flavorful and hearty dish that’s perfect for lunch. The combination of sweet squash and protein-packed chickpeas is enveloped in a rich, spiced coconut curry sauce. It’s a vegan and gluten-free recipe that’s not only nutritious but also incredibly satisfying.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp lime juice (optional)
• Cooked rice or naan bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the curry powder, cumin, and turmeric to the pot. Stir for about 1 minute until fragrant.
3. Add the cubed butternut squash, chickpeas, coconut milk, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the squash is tender.
4. Season with salt, pepper, and lime juice to taste.
5. Serve the curry over cooked rice or with warm naan bread. Garnish with fresh cilantro.

This butternut squash and chickpea curry is a rich, comforting dish with the perfect balance of spices and creamy coconut milk. The sweet butternut squash and protein-packed chickpeas make it a filling lunch that is both satisfying and nourishing. The curry is vegan, gluten-free, and can easily be made in one pot, making it a quick and simple meal to prepare. Enjoy it as a solo dish or pair it with rice or naan for a more substantial meal.

Butternut Squash and Bacon Pasta Recipes

This butternut squash and bacon pasta is a delightful combination of savory, sweet, and creamy flavors. The roasted squash adds natural sweetness, which is complemented by the smoky bacon and creamy sauce. It’s a rich and indulgent dish that’s perfect for lunch, offering a great balance of comfort and freshness.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 8 oz pasta (penne, rigatoni, or your favorite shape)
• 4 slices bacon, chopped
• 1/2 cup heavy cream or coconut milk
• 2 tbsp olive oil
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until the squash is tender and lightly caramelized.
2. While the squash is roasting, cook the pasta according to package directions. Drain and set aside.
3. In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside on paper towels.
4. In the same skillet, add the roasted butternut squash and heavy cream. Mash the squash slightly with a fork to create a creamy sauce. Season with nutmeg, salt, and pepper.
5. Toss the cooked pasta with the squash sauce and bacon. Add a bit of reserved pasta water to reach your desired sauce consistency.
6. Top with grated Parmesan cheese and garnish with fresh parsley.
7. Serve hot and enjoy!

This butternut squash and bacon pasta is a decadent and satisfying lunch dish that brings together a perfect mix of flavors and textures. The creamy squash sauce pairs beautifully with the crisp bacon, creating a well-rounded and comforting meal. This dish is versatile enough to serve as a main course and pairs wonderfully with a side salad. Whether you’re craving something indulgent or simply want a hearty, flavorful lunch, this recipe is sure to become a favorite.

Butternut Squash and Spinach Stuffed Pita Recipes

This butternut squash and spinach stuffed pita is a quick, healthy, and satisfying lunch option. Roasted butternut squash, sautéed spinach, and feta cheese are stuffed into soft pita pockets, creating a delicious combination of sweet, savory, and creamy flavors. It’s an easy-to-make, portable lunch that’s perfect for on-the-go meals or a light afternoon bite.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 4 whole wheat pita pockets
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until the squash is tender and lightly caramelized.
2. While the squash is roasting, heat a small amount of olive oil in a skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season with salt, pepper, and garlic powder.
3. Once the squash is ready, remove from the oven and let cool slightly. Combine the roasted squash with sautéed spinach and feta cheese in a bowl. If desired, drizzle with balsamic vinegar for an extra layer of flavor.
4. Carefully slice each pita pocket in half and stuff with the squash and spinach mixture.
5. Garnish with fresh parsley and serve immediately.

This butternut squash and spinach stuffed pita is a delightful, light lunch that’s perfect for busy days when you need something filling yet nutritious. The roasted squash adds a natural sweetness, while the spinach and feta provide a savory contrast. The combination of textures makes every bite satisfying, and the pita pocket makes it easy to enjoy on the go. It’s a great option for meal prep too, as you can store the filling separately and assemble the pita right before eating.

Butternut Squash and Black Bean Tacos Recipes

These butternut squash and black bean tacos are a tasty and vibrant twist on traditional tacos. Roasted butternut squash pairs perfectly with seasoned black beans, making this a hearty and delicious vegetarian lunch option. Topped with fresh avocado, cilantro, and a tangy lime crema, these tacos are flavorful, filling, and easy to prepare.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. While the squash is roasting, heat the black beans in a saucepan over medium heat for 5-7 minutes, stirring occasionally. Season with salt, pepper, and garlic powder.
3. In a small bowl, mix the sour cream or Greek yogurt with lime juice to create the lime crema.
4. Warm the corn tortillas in a skillet over medium heat for about 30 seconds per side.
5. To assemble the tacos, place a few spoonfuls of black beans onto each tortilla, followed by a generous portion of roasted butternut squash. Top with avocado slices, cilantro, and a drizzle of lime crema.
6. Serve immediately and enjoy!

These butternut squash and black bean tacos are a perfect combination of flavors and textures, with the sweetness of the roasted squash balancing out the savory black beans. The creamy avocado and zesty lime crema add a fresh touch, making these tacos a satisfying and healthy lunch option. They’re easy to prepare, and because they’re vegetarian, they’re a great choice for anyone looking for plant-based meals. Whether served for a casual lunch or at a gathering, these tacos are sure to be a crowd-pleaser.

Butternut Squash and Ricotta Toast Recipes

This butternut squash and ricotta toast is an elegant yet simple lunch option that combines roasted butternut squash with creamy ricotta cheese, all served on a crispy slice of toasted bread. A drizzle of honey and a sprinkle of fresh thyme elevate the flavors, making this toast a delicious and satisfying meal that’s perfect for a light lunch or brunch.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 4 slices of rustic bread (such as sourdough)
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• 1 tbsp honey (optional)
• 1/2 tsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly browned.
2. While the squash is roasting, toast the slices of bread until golden and crispy.
3. Spread a generous layer of ricotta cheese on each piece of toasted bread.
4. Once the squash is roasted, arrange it on top of the ricotta toast.
5. Drizzle with honey (if using) and balsamic glaze for added sweetness and tang.
6. Garnish with fresh thyme and serve immediately.

This butternut squash and ricotta toast is a delightful way to enjoy the natural sweetness of roasted squash paired with the richness of creamy ricotta. The touch of honey and balsamic glaze provides a sophisticated balance of flavors, making this dish perfect for a light lunch or brunch. It’s easy to prepare and packed with nutrients, offering a delicious combination of textures and tastes that will satisfy any craving. Whether enjoyed as a quick solo meal or shared with friends, this toast is sure to impress.

Butternut Squash and Quinoa Salad Recipes

This butternut squash and quinoa salad is a nutritious and vibrant dish that combines the earthy flavors of roasted squash with protein-packed quinoa and a variety of fresh vegetables. Topped with a light citrus vinaigrette, it makes for a refreshing and wholesome lunch. The sweet squash balances out the tangy dressing, and the quinoa adds texture, making it a filling, yet light, option for any meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, cooked
• 1 cup baby spinach
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp cinnamon (optional)
• 1 tbsp balsamic vinegar
• 2 tbsp fresh orange juice
• 1 tsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and golden brown.
2. While the squash roasts, cook the quinoa according to package instructions and let it cool.
3. In a small bowl, whisk together balsamic vinegar, orange juice, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the roasted butternut squash, cooked quinoa, spinach, pomegranate seeds, and red onion. Toss gently to mix.
5. Drizzle the dressing over the salad and toss to coat. Top with crumbled feta cheese before serving.

This butternut squash and quinoa salad is a delightful blend of flavors and textures, offering a perfect balance of sweetness from the squash, crunch from the pomegranate, and creaminess from the feta. The citrus dressing adds a refreshing, zesty kick that brightens the entire dish. It’s a wholesome, vegetarian lunch option packed with fiber, protein, and antioxidants. This salad is ideal for meal prep or as a side dish to complement any main course. Enjoy it as a filling lunch or a light dinner that will leave you satisfied without feeling overly full.

Butternut Squash and Chicken Skillet Recipes

This butternut squash and chicken skillet is a one-pan meal that combines lean protein with roasted squash for a flavorful, comforting lunch. The chicken is seared to perfection and paired with sautéed butternut squash, making for a hearty and satisfying dish. Seasoned with garlic, rosemary, and a touch of honey, this recipe brings together savory and sweet flavors in a convenient, easy-to-make meal.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp honey
• Salt and pepper to taste
• 1/4 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and sear them in the skillet for 5-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the cubed butternut squash and garlic. Sauté for 5-7 minutes, stirring occasionally until the squash begins to soften.
3. Add the rosemary and honey to the skillet, and pour in the chicken broth. Stir to combine, then cover and cook for another 10 minutes until the squash is tender.
4. Return the chicken to the skillet and simmer everything together for an additional 5 minutes, allowing the flavors to meld.
5. Garnish with fresh parsley before serving.

This butternut squash and chicken skillet is a fantastic option for a quick, nutritious lunch that doesn’t require much effort to prepare. The tender chicken and roasted squash offer a hearty, flavorful base, while the honey and rosemary elevate the dish with a touch of sweetness and aromatic warmth. This one-pan meal is not only easy to clean up after but also provides a balanced combination of protein and vegetables, making it a satisfying, wholesome option for any midday meal. Perfect for a cozy lunch or dinner, this dish will keep you feeling full and nourished throughout the day.

Butternut Squash and Avocado Wrap Recipes

These butternut squash and avocado wraps are a simple, yet delicious way to enjoy the flavors of roasted squash in a handheld form. The creamy avocado pairs wonderfully with the sweetness of the roasted squash, while the wrap holds everything together. Perfect for a quick lunch, this dish is not only satisfying but also packed with healthy fats and fiber, making it a filling option that will leave you energized.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 large whole wheat or spinach wraps
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
2. While the squash roasts, slice the avocado and red onion. Prepare your wraps on a clean surface.
3. Once the squash is roasted, remove from the oven and let cool for a few minutes.
4. To assemble the wraps, layer the roasted butternut squash, avocado slices, and red onion on each wrap. Drizzle with lime juice and sprinkle with fresh cilantro.
5. Roll up the wraps tightly, cut in half, and serve immediately.

These butternut squash and avocado wraps are the perfect combination of creamy, sweet, and savory flavors, all wrapped up in a portable, easy-to-eat package. The roasted squash adds a rich, comforting sweetness, while the avocado provides a creamy texture that contrasts beautifully. With the added crunch of red onions and the zesty lime juice, these wraps make for a satisfying and nutritious lunch. They are also great for meal prep, as the filling ingredients can be stored separately and assembled when needed. Whether you’re enjoying them at home or on the go, these wraps are a delicious, healthy option that will keep you fueled throughout the day.

Note: More recipes are coming soon!