25+ Delicious Boiled Butternut Squash Recipes to Try Today!

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Butternut squash, with its sweet and nutty flavor, is a versatile ingredient that can be enjoyed in countless ways.

While roasting is often the go-to method, boiling brings out a unique sweetness and creates a creamy texture that’s perfect for a variety of dishes.

From simple purees to savory curries and indulgent desserts, there’s a boiled butternut squash recipe for every palate.

In this post, we’ll explore the endless possibilities of this humble winter squash.

We’ll share 25+ mouthwatering recipes that showcase the versatility of boiled butternut squash.

Whether you’re a seasoned home cook or a beginner in the kitchen, you’ll find something to inspire you. Get ready to discover new and exciting ways to incorporate this nutritious ingredient into your meals.

25+ Delicious Boiled Butternut Squash Recipes to Try Today!

From comforting purees to flavorful curries and innovative desserts, there’s something to satisfy every taste bud.

Remember, the key to delicious boiled butternut squash is to choose a ripe, firm squash and cook it until tender but not mushy. Experiment with different flavors and textures to create your own unique dishes.

So, what are you waiting for? Grab a butternut squash and start cooking!

Boiled Butternut Squash Puree

This recipe transforms simple boiled butternut squash into a velvety puree that’s perfect as a side dish, soup base, or ingredient in other recipes. The sweetness of the squash is enhanced with a touch of maple syrup and a hint of savory spice.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon

Instructions:

  1. In a large pot, bring salted water to a boil. Add the butternut squash cubes and cook until tender, about 10-15 minutes. Drain well.
  2. Return the squash to the pot and mash it with a potato masher or use an immersion blender for a smoother texture.
  3. Stir in the olive oil, salt, pepper, maple syrup, and cinnamon. Taste and adjust seasonings as desired.

This versatile butternut squash puree can be enjoyed warm or cooled. It’s a delicious and healthy side dish that pairs well with roasted chicken or pork. You can also use it as a base for soups or as a filling for ravioli or dumplings. The hint of maple syrup adds a touch of sweetness that balances the savory flavors, making it a crowd-pleasing dish.

Creamy Garlic and Herb Butternut Squash

This recipe elevates boiled butternut squash with the aromatic flavors of garlic, fresh herbs, and a touch of creaminess. It’s a comforting and satisfying side dish that’s perfect for chilly evenings.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste

Instructions:

  1. Boil the butternut squash cubes until tender, about 10-15 minutes. Drain well.
  2. In a large skillet, sauté the minced garlic in olive oil until fragrant.
  3. Add the boiled butternut squash to the skillet and mash it with a potato masher.
  4. Stir in the heavy cream, Parmesan cheese, sage, and thyme. Season with salt and pepper to taste.
  5. Serve immediately, garnished with additional sage leaves if desired.

The combination of garlic, herbs, and cream creates a rich and flavorful sauce that complements the sweetness of the butternut squash. This dish is a perfect accompaniment to grilled fish or chicken. You can also add a dollop of sour cream or Greek yogurt for a tangy twist.

Spicy Butternut Squash and Coconut Milk Curry

This recipe transforms boiled butternut squash into a flavorful and comforting curry. The combination of coconut milk, warm spices, and a touch of heat creates a delicious and satisfying dish.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder  
  • 1 can (13.5 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Boil the butternut squash cubes until tender, about 10-15 minutes. Drain well.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
  3. Stir in the cumin, coriander, and chili powder. Cook for 30 seconds, or until fragrant.
  4. Add the boiled butternut squash and coconut milk to the pot. Bring to a simmer and cook for 5-7 minutes, or until the squash is heated through.
  5. Season with salt and pepper to taste. Serve garnished with fresh cilantro.

This spicy butternut squash curry is a hearty and satisfying meal. It can be served with rice, naan, or roti. You can adjust the level of heat by adding more or less chili powder. For a richer flavor, you can add a spoonful of curry paste to the onion and garlic mixture. This dish is a great way to introduce butternut squash to those who are hesitant to try it.

Butternut Squash and Apple Gratin

This delightful gratin combines the sweetness of butternut squash with the tartness of apples, creating a harmonious blend of flavors. Topped with a crispy breadcrumb and cheese mixture, it’s a comforting and elegant side dish perfect for holiday gatherings or a special weeknight meal.

Ingredients:

  • 1 butternut squash, peeled, seeded, and thinly sliced
  • 2 apples, peeled, cored, and thinly sliced
  • 1/4 cup maple syrup
  • 1/4 cup melted butter
  • 1/4 cup packed brown sugar
  • 1/4 cup dried bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine butternut squash, apples, maple syrup, and melted butter. Toss to coat.
  3. In a small bowl, combine brown sugar, bread crumbs, Parmesan cheese, cinnamon, and nutmeg.
  4. Spread the squash and apple mixture in a greased baking dish. Sprinkle the breadcrumb mixture evenly over the top.
  5. Bake for 30-35 minutes, or until the top is golden brown and the squash is tender.

This gratin is a beautiful and flavorful side dish that will impress your guests. The sweetness of the squash and apples is perfectly balanced by the crispy, savory topping. It’s a wonderful accompaniment to roasted chicken, pork, or a vegetarian main course. For added richness, consider adding a dollop of Greek yogurt or sour cream when serving.

Butternut Squash and Feta Salad

This light and refreshing salad combines the creamy texture of boiled butternut squash with the tangy flavor of feta cheese. The addition of fresh herbs and a light vinaigrette creates a perfect balance of flavors.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 4 ounces feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Boil the butternut squash cubes until tender, about 10-15 minutes. Drain well and let cool completely.
  2. In a large bowl, combine the cooled butternut squash, feta cheese, red onion, mint, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. Pour the vinaigrette over the salad and toss to coat.

This salad is a perfect way to enjoy the sweetness of butternut squash in a lighter dish. The combination of flavors and textures is refreshing and satisfying. It’s a great option for a healthy lunch or a side dish for a summer barbecue. For a more substantial meal, serve it with grilled chicken or salmon.

Butternut Squash and Chickpea Curry

This hearty and flavorful curry combines the sweetness of butternut squash with the protein-packed chickpeas. The warm spices and creamy coconut milk create a comforting and satisfying dish.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper  
  • 1 can (13.5 ounces) coconut milk
  • 1 cup vegetable broth
  • Fresh cilantro for garnish

Instructions:

  1. Boil the butternut squash cubes until tender, about 10-15 minutes. Drain well.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
  3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, or until fragrant.
  4. Add the boiled butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, or until the squash is tender and the flavors have blended.
  5. Serve hot, garnished with fresh cilantro.

This curry is a perfect comfort food that’s both satisfying and nutritious. The combination of butternut squash and chickpeas provides a good source of protein and fiber. You can serve it with rice, naan, or roti. For a richer flavor, you can add a spoonful of curry paste to the onion and garlic mixture. This dish is also a great way to use up leftover roasted butternut squash.

Butternut Squash and Quinoa Stuffed Acorn Squash

This dish is a delightful combination of flavors and textures. The sweet butternut squash and hearty quinoa are stuffed into a tender acorn squash and baked to perfection. It’s a visually appealing and satisfying main course or side dish.

Ingredients:

  • 2 acorn squash
  • 1 cup cooked quinoa
  • 1 cup cooked butternut squash, mashed
  • 1/2 cup grated cheddar cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cut acorn squash in half lengthwise, remove seeds.
  3. Place squash halves face down on a baking sheet and bake for 20-25 minutes, or until tender.
  4. In a large bowl, combine cooked quinoa, mashed butternut squash, cheddar cheese, red onion, dried cranberries, walnuts, maple syrup, cinnamon, nutmeg, salt, and pepper.
  5. Fill the cooked acorn squash halves with the quinoa mixture.
  6. Return to the oven and bake for an additional 15-20 minutes, or until golden brown and heated through.

This stuffed acorn squash is a perfect fall dish that is both delicious and nutritious. The sweetness of the butternut squash complements the savory quinoa and the crunchy walnuts add a delightful texture. Serve it with a side salad or a bowl of soup for a complete meal.

Roasted Butternut Squash Soup with Crispy Sage

This creamy and flavorful soup is perfect for a chilly day. The sweetness of the roasted butternut squash is balanced by the savory notes of the broth and the crispy sage adds a delightful crunch.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1/4 cup apple cider vinegar
  • 1 tablespoon maple syrup
  • Fresh sage leaves
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
  3. While the squash is roasting, sauté onion and garlic in a large pot until softened.
  4. Add roasted butternut squash, vegetable broth, coconut milk, apple cider vinegar, and maple syrup to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Blend the soup until smooth using an immersion blender or a regular blender.
  6. For the crispy sage, heat a small amount of olive oil in a skillet over medium heat. Fry sage leaves until crispy.
  7. Serve soup topped with crispy sage leaves.

This soup is incredibly comforting and satisfying. The sweetness of the butternut squash combined with the creaminess of the coconut milk creates a luxurious texture. The addition of apple cider vinegar adds a bright and tangy flavor. The crispy sage provides a delightful contrast in texture and adds a beautiful finishing touch.

Butternut Squash and Goat Cheese Bruschetta

This elegant and flavorful appetizer is perfect for entertaining or a light lunch. The creamy goat cheese complements the sweetness of the roasted butternut squash and the balsamic glaze adds a touch of richness.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 ounces goat cheese, softened
  • 1/4 cup chopped fresh sage
  • 1 tablespoon honey
  • 1 tablespoon balsamic glaze
  • Crusty bread slices

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
  3. In a small bowl, combine goat cheese, chopped sage, and honey.
  4. Toast bread slices.
  5. Top toasted bread with roasted butternut squash, goat cheese mixture, and a drizzle of balsamic glaze.

This bruschetta is a delightful combination of flavors and textures. The sweetness of the roasted butternut squash is perfectly balanced by the tangy goat cheese and the rich balsamic glaze. It’s a simple yet impressive appetizer that can be prepared ahead of time. Serve with a glass of wine for a perfect start to a meal.

Butternut Squash and Brown Rice Pilaf

This hearty and flavorful pilaf combines the sweetness of butternut squash with the nutty flavor of brown rice. The addition of dried cranberries and toasted almonds provides a burst of texture and sweetness.

Ingredients:

  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 butternut squash, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large pot, combine brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until rice is tender.
  2. While rice is cooking, preheat oven to 400°F (200°C).
  3. Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
  4. In a large skillet, sauté onion and garlic in olive oil until softened.
  5. Add roasted butternut squash, cooked rice, dried cranberries, and toasted almonds to the skillet. Stir to combine.
  6. Season with salt and pepper. Garnish with fresh parsley.

This pilaf is a perfect side dish for any meal. It’s packed with nutrients and flavor, and the combination of sweet and savory elements is truly satisfying. You can also add cooked chicken or tofu to make it a main course.

Butternut Squash and Spinach Lasagna

This vegetarian lasagna is a hearty and comforting dish that’s perfect for a cold night. The layers of lasagna noodles, creamy ricotta cheese, and flavorful butternut squash create a delicious and satisfying meal.

Ingredients:

  • 1 butternut squash, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh spinach, chopped
  • 1 jar marinara sauce
  • 12 lasagna noodles
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Roast butternut squash until tender, about 25-30 minutes.
  3. Sauté onion and garlic in olive oil until softened. Add roasted butternut squash and cook for a few minutes.
  4. In a large bowl, combine ricotta cheese, Parmesan cheese, spinach, and a pinch of salt and pepper.
  5. Spread a layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  6. Layer lasagna noodles, ricotta mixture, butternut squash mixture, and marinara sauce, repeating layers until all ingredients are used.
  7. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until golden brown and bubbly.

This lasagna is a delicious and satisfying vegetarian meal that’s perfect for sharing. The combination of creamy ricotta, flavorful butternut squash, and rich marinara sauce creates a truly indulgent dish. You can also add cooked sausage or ground beef for a meaty version.

Butternut Squash and Chocolate Chip Cookies

This unexpected combination of sweet and savory flavors creates a unique and delicious cookie. The sweetness of the butternut squash complements the rich chocolate chips, resulting in a chewy and flavorful treat.

Ingredients:

  • 1 cup mashed cooked butternut squash
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla.
  3. Stir in mashed butternut squash.
  4. Combine flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
  5. Stir in chocolate chips.
  6. Drop by rounded tablespoons onto baking sheets.
  7. Bake for 10-12 minutes, or until golden brown. Let cool on baking sheets for a few minutes before transferring to wire racks.

These cookies are a delightful surprise for chocolate chip cookie lovers. The addition of butternut squash adds a subtle sweetness and moisture to the cookies, creating a unique and delicious treat. Serve them warm with a glass of milk for a perfect afternoon snack.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.