Leftover butternut squash is a culinary treasure waiting to be explored! Instead of letting it go to waste, transform it into a variety of delicious dishes.
From savory soups and hearty mains to sweet treats and breakfast delights, there’s a recipe for every taste bud.
In this post, we’ll share a collection of creative and flavorful ways to use up your leftover butternut squash.
Get ready to be inspired and discover new ways to enjoy this versatile ingredient.
25+ Delicious Leftover Butternut Squash Recipes to Try Now
Leftover butternut squash doesn’t have to be a waste; it can be a culinary adventure! With these creative recipe ideas, you can transform leftover squash into delicious and satisfying meals.
By incorporating these recipes into your meal planning, you’ll reduce food waste and enjoy the full potential of this nutritious ingredient.
So, next time you have leftover butternut squash, don’t hesitate to experiment and create something new and exciting.
Butternut Squash Fritters
These crispy fritters are a delicious way to use up leftover butternut squash. They’re packed with flavor and perfect for a quick and easy breakfast or snack.
Ingredients:
- 1 cup mashed butternut squash
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Olive oil, for frying
Instructions:
- In a bowl, combine mashed butternut squash, flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat.
- Drop spoonfuls of the batter into the hot oil and cook until golden brown on both sides.
- Drain on paper towels.
These fritters are a versatile dish that can be enjoyed on their own or as a side dish. They’re a great way to use up leftover butternut squash and are perfect for breakfast, lunch, or dinner.
Butternut Squash and Spinach Soup
Transform leftover butternut squash into a comforting and nourishing soup. This recipe is packed with flavor and nutrients, making it a perfect weeknight meal.
Ingredients:
- 2 cups mashed butternut squash
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 bunch spinach, chopped
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions:
- In a large pot, sauté onion and garlic until softened.
- Add mashed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in spinach and cook until wilted.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and heat through.
- Season with salt and pepper to taste.
This creamy and flavorful soup is a perfect way to use up leftover butternut squash. The addition of spinach adds a boost of nutrients and makes the soup even more satisfying. It’s a healthy and delicious meal that’s perfect for a cold day.
Butternut Squash and Goat Cheese Stuffed Chicken Breast
This recipe is a great way to repurpose leftover butternut squash into a flavorful and satisfying main course. The combination of sweet butternut squash and tangy goat cheese creates a delicious filling for the chicken breast.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup mashed butternut squash
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped fresh sage
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts to create a pocket.
- In a bowl, combine mashed butternut squash, goat cheese, sage, garlic, salt, and pepper.
- Stuff the chicken breasts with the mixture.
- Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until chicken is cooked through.
This dish is a perfect weeknight meal or a special occasion dinner. The combination of flavors and textures is truly satisfying. The chicken is juicy and tender, while the butternut squash and goat cheese filling adds a creamy and flavorful twist.
Butternut Squash and Goat Cheese Stuffed Acorn Squash
This elegant and flavorful dish is a perfect way to use up leftover butternut squash. The combination of sweet butternut squash and tangy goat cheese creates a delicious and satisfying meal.
Ingredients:
- 2 acorn squash
- 2 cups mashed butternut squash
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut acorn squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
- Place acorn squash halves cut-side down on a baking sheet and bake for 15 minutes.
- In a large bowl, combine mashed butternut squash, goat cheese, sage, and garlic. Season with salt and pepper.
- Stuff the acorn squash halves with the mixture.
- Bake for 30-35 minutes, or until acorn squash is tender and filling is golden brown.
This stuffed acorn squash is a beautiful and delicious dish that is perfect for a special occasion or a weeknight dinner. The combination of flavors is truly satisfying and the presentation is impressive.
Butternut Squash and Cornbread Casserole
This hearty and comforting casserole is a great way to use up leftover butternut squash. The sweetness of the butternut squash complements the savory cornbread perfectly.
Ingredients:
- 2 cups mashed butternut squash
- 1 box cornbread mix
- 1 can (15 ounces) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup maple syrup
- 1/4 cup melted vegan butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cornbread mix, corn, onion, garlic, vegetable broth, maple syrup, and melted vegan butter.
- Stir in mashed butternut squash.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes, or until golden brown and set.
This casserole is a perfect comfort food that is both satisfying and delicious. The combination of sweet butternut squash and savory cornbread creates a perfect balance of flavors. This dish is great for feeding a crowd and is perfect for leftovers.
Butternut Squash and Chickpea Curry
This hearty and flavorful curry is a delicious way to use up leftover butternut squash. The combination of butternut squash and chickpeas creates a satisfying and nutritious meal.
Ingredients:
- 2 cups mashed butternut squash
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional garnishes: cilantro, naan bread
Instructions:
- Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, curry powder, cumin, and coriander, cook for 30 seconds.
- Add mashed butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and naan bread, if desired.
This curry is a perfect way to warm up on a cold day. The combination of butternut squash and chickpeas creates a hearty and satisfying meal. This dish is packed with flavor and nutrients, making it a healthy and delicious option.
Butternut Squash and Apple Pancakes
These pancakes are a delicious and healthy way to use up leftover butternut squash. The sweetness of the butternut squash and apple complements the fluffy pancakes perfectly.
Ingredients:
- 1 cup mashed butternut squash
- 1/2 cup grated apple
- 1 egg
- 1/2 cup whole wheat flour
- 1/4 cup almond milk
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions:
- In a large bowl, combine mashed butternut squash, grated apple, egg, flour, almond milk, baking powder, cinnamon, and salt.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
These pancakes are a perfect breakfast or brunch option. The sweetness of the butternut squash and apple adds a natural sweetness to the pancakes, making them a delicious and healthy way to start your day.
Butternut Squash and Black Bean Soup
This hearty and flavorful soup is a perfect way to use up leftover butternut squash. The combination of butternut squash and black beans creates a satisfying and nutritious meal.
Ingredients:
- 2 cups mashed butternut squash
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional garnishes: avocado, cilantro, tortilla chips
Instructions:
- Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, chili powder, and cumin, cook for 30 seconds.
- Add mashed butternut squash, black beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with desired garnishes.
This soup is a comforting and satisfying meal that is perfect for a cold day. The combination of butternut squash and black beans provides a hearty and nutritious base for the soup. The chili powder and cumin add a flavorful kick, while the fire-roasted tomatoes provide a smoky flavor.
Butternut Squash and Spinach Stuffed Chicken Breast
This recipe is a great way to repurpose leftover butternut squash into a flavorful and satisfying main course. The combination of sweet butternut squash and spinach creates a delicious filling for the chicken breast.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup mashed butternut squash
- 1/2 cup chopped spinach
- 1/4 cup crumbled feta cheese
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts to create a pocket.
- In a bowl, combine mashed butternut squash, goat cheese, spinach, garlic, oregano, salt, and pepper.
- Stuff the chicken breasts with the mixture.
- Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until chicken is cooked through.
This dish is a perfect weeknight meal or a special occasion dinner. The combination of flavors and textures is truly satisfying. The chicken is juicy and tender, while the butternut squash and spinach filling adds a creamy and flavorful twist.
Butternut Squash and Goat Cheese Stuffed Acorn Squash
This elegant and flavorful dish is a perfect way to use up leftover butternut squash. The combination of sweet butternut squash and tangy goat cheese creates a delicious and satisfying meal.
Ingredients:
- 2 acorn squash
- 2 cups mashed butternut squash
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut acorn squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
- Place acorn squash halves cut-side down on a baking sheet and bake for 15 minutes.
- In a large bowl, combine mashed butternut squash, goat cheese, sage, and garlic. Season with salt and pepper.
- Stuff the acorn squash halves with the mixture.
- Bake for 30-35 minutes, or until acorn squash is tender and filling is golden brown.
This stuffed acorn squash is a beautiful and delicious dish that is perfect for a special occasion or a weeknight dinner. The combination of flavors is truly satisfying and the presentation is impressive.
Butternut Squash and Cornbread Casserole
This hearty and comforting casserole is a great way to use up leftover butternut squash. The sweetness of the butternut squash complements the savory cornbread perfectly.
Ingredients:
- 2 cups mashed butternut squash
- 1 box cornbread mix
- 1 can (15 ounces) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup maple syrup
- 1/4 cup melted vegan butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cornbread mix, corn, onion, garlic, vegetable broth, maple syrup, and melted vegan butter.
- Stir in mashed butternut squash.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes, or until golden brown and set.
This casserole is a perfect comfort food that is both satisfying and delicious. The combination of sweet butternut squash and savory cornbread creates a perfect balance of flavors. This dish is great for feeding a crowd and is perfect for leftovers.
Butternut Squash and Chickpea Curry
This hearty and flavorful curry is a delicious way to use up leftover butternut squash. The combination of butternut squash and chickpeas creates a satisfying and nutritious meal.
Ingredients:
- 2 cups mashed butternut squash
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional garnishes: cilantro, naan bread
Instructions:
- Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, curry powder, cumin, and coriander, cook for 30 seconds.
- Add mashed butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and naan bread, if desired.
This curry is a perfect way to warm up on a cold day. The combination of butternut squash and chickpeas creates a hearty and satisfying meal. This dish is packed with flavor and nutrients, making it a healthy and delicious option.
Butternut Squash and Goat Cheese Stuffed Chicken Breast
This dish is a flavorful and satisfying meal that is perfect for using up leftover butternut squash. The combination of sweet butternut squash and tangy goat cheese creates a delicious filling for the chicken breast.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 cups mashed butternut squash
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts to create a pocket.
- In a large bowl, combine mashed butternut squash, goat cheese, sage, garlic, salt, and pepper.
- Stuff the chicken breasts with the mixture.
- Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until chicken is cooked through.
This dish is a perfect weeknight meal or a special occasion dinner. The combination of flavors and textures is truly satisfying. The chicken is juicy and tender, while the butternut squash and goat cheese filling adds a creamy and flavorful twist.
Butternut Squash and Cornbread Casserole
This hearty and comforting casserole is a great way to use up leftover butternut squash. The sweetness of the butternut squash complements the savory cornbread perfectly.
Ingredients:
- 2 cups mashed butternut squash
- 1 box cornbread mix
- 1 can (15 ounces) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup maple syrup
- 1/4 cup melted vegan butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cornbread mix, corn, onion, garlic, vegetable broth, maple syrup, and melted vegan butter.
- Stir in mashed butternut squash.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes, or until golden brown and set.
This casserole is a perfect comfort food that is both satisfying and delicious. The combination of sweet butternut squash and savory cornbread creates a perfect balance of flavors. This dish is great for feeding a crowd and is perfect for leftovers.
Butternut Squash and Chickpea Curry
This hearty and flavorful curry is a delicious way to use up leftover butternut squash. The combination of butternut squash and chickpeas creates a satisfying and nutritious meal.
Ingredients:
- 2 cups mashed butternut squash
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Optional garnishes: cilantro, naan bread
Instructions:
- Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, curry powder, cumin, and coriander, cook for 30 seconds.
- Add mashed butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro and naan bread, if desired.
This curry is a perfect way to warm up on a cold day. The combination of butternut squash and chickpeas creates a hearty and satisfying meal. This dish is packed with flavor and nutrients, making it a healthy and delicious option.
Note: More recipes are coming soon!
