Butternut squash and sweet potatoes are two of fall’s most beloved ingredients. Their natural sweetness and versatility make them perfect for a variety of dishes.
Whether you’re a seasoned home cook or just starting out, you’re sure to find something to love in this collection of 25+ butternut squash and sweet potato recipes.
From savory soups and stews to sweet desserts, these recipes will help you make the most of these delicious and nutritious ingredients.
Get ready to indulge in a world of flavor with these incredible recipes!
25+ Butternut Squash and Sweet Potato Recipes to Satisfy Your Cravings
These versatile ingredients offer endless possibilities for delicious and healthy meals. Whether you’re looking for a cozy weeknight dinner or a show-stopping dish for a special occasion, you’re sure to find something to satisfy your cravings.
Don’t forget to experiment with different flavors and ingredients to create your own unique recipes.
Creamy Butternut Squash and Sweet Potato Soup
This velvety soup is a comforting blend of sweet butternut squash and earthy sweet potato, enhanced by the warmth of aromatic spices. The creamy texture and rich flavor make it a perfect dish for chilly days.
- Ingredients:
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh cilantro for garnish
- Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Add garlic, cumin, coriander, and cayenne pepper; cook for 30 seconds more.
- Stir in butternut squash, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20-25 minutes.
- Carefully transfer the soup to a blender and puree until smooth. Return to the pot.
- Stir in coconut milk and heat through, without boiling. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This creamy butternut squash and sweet potato soup is a delightful and nourishing meal. The combination of sweet and savory flavors, along with the velvety texture, creates a truly satisfying experience. The addition of coconut milk adds a touch of richness and tropical flair. Serve with crusty bread for a complete meal.
Roasted Butternut Squash and Sweet Potato Salad
This vibrant salad is a perfect showcase for the natural sweetness of butternut squash and sweet potato. The combination of roasted vegetables, tangy vinaigrette, and crunchy nuts creates a delightful contrast of flavors and textures.
- Ingredients:
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Fresh parsley, chopped
- For the vinaigrette:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- Instructions:
- Preheat oven to 400°F (200°C).
- Toss butternut squash and sweet potatoes with olive oil, cumin, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together vinaigrette ingredients.
- Combine roasted vegetables, feta cheese, pine nuts, and parsley in a large bowl. Drizzle with vinaigrette and toss to coat.
This roasted butternut squash and sweet potato salad is a refreshing and healthy option. The sweetness of the roasted vegetables is balanced by the tangy vinaigrette, while the feta cheese and pine nuts add a delightful crunch. This salad is perfect for a light lunch or a side dish for a barbecue.
Butternut Squash and Sweet Potato Curry
This warming and flavorful curry combines the sweetness of butternut squash and sweet potato with the aromatic spices of Indian cuisine. It’s a hearty and satisfying dish that is perfect for a cozy dinner.
- Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 can (15 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes
- 1 butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan bread for serving
- Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Stir in garlic, ginger, cumin, coriander, chili powder, and turmeric; cook for 30 seconds more.
- Add coconut milk, diced tomatoes, butternut squash, and sweet potatoes. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20-25 minutes.
- Stir in frozen peas and cook for 2-3 minutes, or until heated through.
- Season with salt and pepper to taste.
- Serve hot with naan bread, garnished with fresh cilantro.
This butternut squash and sweet potato curry is a comforting and flavorful dish that is perfect for a chilly evening. The combination of sweet vegetables and aromatic spices creates a truly satisfying meal. Serve with a side of rice or naan bread for a complete and delicious dinner.
Butternut Squash and Sweet Potato Gratin
This elegant and comforting gratin features layers of creamy butternut squash and sweet potato topped with a crispy breadcrumb and cheese mixture. It’s a perfect side dish or main course for special occasions.
- Ingredients:
- 1 large butternut squash, peeled and thinly sliced
- 2 large sweet potatoes, peeled and thinly sliced
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko bread crumbs
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Instructions:
- Preheat oven to 375°F (190°C).
- Butter a baking dish.
- Layer the butternut squash and sweet potato slices in the baking dish, overlapping as needed.
- In a small bowl, combine heavy cream, Gruyère cheese, Parmesan cheese, panko bread crumbs, garlic, nutmeg, salt, and pepper.
- Sprinkle the cheese mixture evenly over the vegetables.
- Bake for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
This butternut squash and sweet potato gratin is a truly indulgent dish. The creamy vegetables are perfectly complemented by the crispy, cheesy topping. It’s a crowd-pleaser that will impress your guests. Serve with a side salad or roasted chicken for a complete meal.
Butternut Squash and Sweet Potato Fritters
These crispy fritters are a delicious way to enjoy the flavors of butternut squash and sweet potato. They’re perfect for breakfast, brunch, or a light lunch.
- Ingredients:
- 1 large butternut squash, peeled and grated
- 2 large sweet potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Vegetable oil for frying
- Instructions:
- In a large bowl, combine grated butternut squash, sweet potato, all-purpose flour, whole wheat flour, eggs, cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
- Heat vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of batter into the hot oil and cook until golden brown and crispy on both sides.
- Remove fritters from the oil and drain on paper towels.
- Serve with sour cream, salsa, or avocado.
These butternut squash and sweet potato fritters are a healthy and flavorful option for a quick and satisfying meal. They’re packed with nutrients and can be customized with your favorite toppings. Enjoy them as a main course or as a side dish.
Butternut Squash and Sweet Potato Hummus
This creamy and flavorful hummus is a delicious alternative to traditional chickpea hummus. It’s packed with nutrients and perfect for dipping vegetables, pita bread, or crackers.
- Ingredients:
- 1 large butternut squash, roasted and peeled
- 2 large sweet potatoes, roasted and peeled
- 1/4 cup tahini
- 2-3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Paprika for garnish
- Instructions:
- In a food processor, combine roasted butternut squash, sweet potato, tahini, lemon juice, garlic, and olive oil.
- Process until smooth, adding water as needed to reach desired consistency.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and garnish with paprika.
This butternut squash and sweet potato hummus is a delicious and healthy dip that is perfect for entertaining or a quick and easy snack. It’s a great way to incorporate more vegetables into your diet and is packed with flavor. Serve with your favorite vegetables, pita bread, or crackers.
Butternut Squash and Sweet Potato Enchiladas
These hearty enchiladas are packed with the flavors of butternut squash and sweet potato, wrapped in soft tortillas and smothered in a rich, spicy sauce. A perfect comfort food for a chilly evening.
- Ingredients:
- 1 large butternut squash, roasted and mashed
- 2 large sweet potatoes, roasted and mashed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- For the enchilada sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed and drained
- Instructions:
- Preheat oven to 375°F (190°C).
- Make the enchilada sauce: Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until softened. Stir in chili powder, cumin, and oregano. Cook for 30 seconds. Add tomato sauce and black beans. Simmer for 15 minutes.
- In a large bowl, combine mashed butternut squash, sweet potato, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Warm tortillas according to package directions.
- Fill each tortilla with a spoonful of the squash mixture and a sprinkle of cheese. Roll up and place in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Top with sour cream and cilantro before serving.
These butternut squash and sweet potato enchiladas are a delicious and satisfying meal. The combination of sweet and savory flavors, along with the spicy enchilada sauce, creates a truly unforgettable dish. Serve with a side of rice or a fresh salad.
Butternut Squash and Sweet Potato Oatmeal
This hearty and nutritious oatmeal is packed with fiber and antioxidants. The sweetness of the butternut squash and sweet potato pairs perfectly with warm spices. A perfect way to start your day.
- Ingredients:
- 1/2 cup old-fashioned oats
- 1 cup almond milk
- 1/2 cup mashed butternut squash
- 1/2 cup mashed sweet potato
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Toppings: maple syrup, sliced banana, nuts, seeds
- Instructions:
- In a small saucepan, combine oats, almond milk, mashed butternut squash, mashed sweet potato, cinnamon, nutmeg, and salt.
- Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened.
- Serve hot topped with your favorite toppings.
This butternut squash and sweet potato oatmeal is a warm and comforting breakfast that will keep you feeling full and energized. It’s a great way to incorporate more vegetables into your diet and start your day on a healthy note. Customize with your favorite toppings for a delicious and satisfying meal.
Butternut Squash and Sweet Potato Stuffed Acorn Squash
This elegant and flavorful dish is perfect for a fall dinner. The sweet and savory filling is stuffed into a whole acorn squash and baked until tender.
- Ingredients:
- 2 acorn squash
- 1 large butternut squash, roasted and mashed
- 2 large sweet potatoes, roasted and mashed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan 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 and remove seeds.
- Scoop out some of the flesh to create a deeper cavity.
- In a large bowl, combine mashed butternut squash, sweet potato, breadcrumbs, Parmesan cheese, sage, garlic, salt, and pepper.
- Stuff the acorn squash halves with the filling.
- Place acorn squash halves in a baking dish and bake for 30-40 minutes, or until tender.
This butternut squash and sweet potato stuffed acorn squash is a beautiful and delicious dish that is perfect for entertaining or a special occasion. The combination of flavors and textures is truly impressive. Serve with a side of roasted Brussels sprouts or a green salad for a complete meal.
Butternut Squash and Sweet Potato Bread Pudding
This decadent bread pudding is a comforting and indulgent treat. The sweetness of the butternut squash and sweet potato complements the rich custard perfectly.
- Ingredients:
- 1 loaf stale bread, cubed
- 1 large butternut squash, roasted and mashed
- 2 large sweet potatoes, roasted and mashed
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 1/4 cup maple syrup (optional)
- Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine bread cubes, mashed butternut squash, mashed sweet potato, eggs, milk, sugar, cinnamon, nutmeg, and salt. Stir until well combined.
- If desired, add raisins and maple syrup.
- Pour mixture into a greased baking dish.
- Bake for 45-50 minutes, or until set and golden brown.
- Serve warm with whipped cream or vanilla ice cream.
This butternut squash and sweet potato bread pudding is a delightful dessert that is perfect for sharing. The flavors are warm and comforting, and the texture is rich and creamy. It’s a perfect way to use up leftover bread and enjoy the sweetness of fall produce.
Butternut Squash and Sweet Potato Soup with Coconut Milk
This creamy and flavorful soup is packed with nutrients and has a subtle tropical twist. The coconut milk adds a rich and creamy texture, while the ginger and lime provide a refreshing zing.
- Ingredients:
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 inch piece of ginger, grated
- Juice of 1 lime
- Salt and pepper to taste
- Garnish: fresh cilantro, lime wedges
- Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
- Add butternut squash, sweet potato, and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in coconut milk, ginger, and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
This butternut squash and sweet potato soup with coconut milk is a healthy and satisfying meal. The creamy texture and tropical flavors make it a perfect choice for a cold day. It’s also a great way to incorporate more vegetables into your diet.
Butternut Squash and Sweet Potato Chili
This hearty and flavorful chili is a perfect comfort food. The sweetness of the butternut squash and sweet potato balances the spiciness of the chili peppers, creating a delicious and satisfying dish.
- Ingredients:
- 1 pound ground turkey or beef
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, avocado, green onions
- Instructions:
- Brown ground meat in a large pot over medium heat. Drain off excess fat.
- Add onion, garlic, and green bell pepper and sauté until softened.
- Stir in butternut squash, sweet potato, kidney beans, black beans, crushed tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for at least 1 hour, or until flavors have blended and thickened.
- Serve hot with your favorite toppings.
This butternut squash and sweet potato chili is a hearty and satisfying meal that is perfect for a cold day. It’s also a great way to use up leftover butternut squash and sweet potatoes. The chili can be made ahead of time and frozen for a quick and easy meal later.
Note: More recipes are coming soon!
