29+ Tasty Crockpot Butternut Squash Recipes to Warm Your Heart

If you’re looking for comforting and nutritious meals, look no further than the humble butternut squash.

This versatile vegetable is perfect for creating delicious, wholesome dishes, and one of the best ways to prepare it is in a crockpot.

Slow cooking enhances its natural sweetness and allows the flavors to blend beautifully.

With the convenience of a crockpot, you can prepare everything from soups and stews to curries and casseroles with minimal effort.

Whether you’re cooking for yourself or feeding a family, butternut squash is a fantastic ingredient that can be transformed into a variety of mouth-watering meals.

In this article, we’ll share 29+ crockpot butternut squash recipes that are perfect for any occasion.

From hearty dinners to lighter, plant-based options, there’s something for everyone.

So, grab your crockpot and let’s get cooking with this delicious and nutritious squash!

29+ Tasty Crockpot Butternut Squash Recipes to Warm Your Heart

Crockpot butternut squash recipes offer a world of flavor and convenience.

Whether you’re craving a warm, hearty soup or a flavorful curry, the slow cooking process brings out the natural sweetness and richness of the squash.

These recipes are not only easy to prepare, but they also provide a healthy and comforting way to enjoy this versatile vegetable.

With so many options to choose from, you’ll never run out of ideas for incorporating butternut squash into your meals.

So, the next time you’re looking for an easy and flavorful dish, turn to your crockpot and enjoy these delicious butternut squash recipes that will nourish both your body and your taste buds.

Creamy Butternut Squash Soup

This hearty, velvety soup combines the natural sweetness of butternut squash with the creamy texture of coconut milk. A touch of warming spices like cinnamon, nutmeg, and ginger elevates the flavor profile, making it perfect for cozy nights. The simplicity of the ingredients makes it an easy, comforting dish that’s perfect for meal prep. Simply toss everything into the crockpot and let it cook to perfection while you go about your day.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Add the butternut squash, onion, garlic, and vegetable broth to the crockpot.
2. Stir in the cinnamon, nutmeg, ginger, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
4. Once the squash is soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer it in batches to a regular blender.
5. Stir in the coconut milk, and cook for an additional 10 minutes on low.
6. Taste and adjust seasoning as needed. Serve hot.

This creamy butternut squash soup is the ideal way to enjoy the richness of squash in a simple yet flavorful dish. The coconut milk adds a touch of indulgence, while the spices offer a gentle warmth, perfect for fall or winter. It’s a dish that’s both nourishing and satisfying, providing warmth for the soul.

For an even heartier meal, you can add a topping of roasted seeds, crumbled bacon, or a dollop of sour cream. This soup is easily adaptable, so feel free to experiment with different herbs and spices. It also makes excellent leftovers, as the flavors deepen after a day or two.

Butternut Squash and Black Bean Chili

A hearty, plant-based chili packed with nutritious ingredients, this butternut squash and black bean chili is the perfect comfort food. The natural sweetness of the squash balances beautifully with the earthy black beans and the smoky, spicy chili flavors. It’s a great option for a filling dinner or for meal prepping for the week ahead.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot and add in the diced butternut squash, black beans, diced tomatoes, vegetable broth, and spices.
3. Stir to combine and season with salt and pepper.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the flavors meld together.
5. Once cooked, taste and adjust the seasoning if needed. Serve with your favorite chili toppings, such as sour cream, avocado, or shredded cheese.

This butternut squash and black bean chili is not only nutritious but also bursting with flavor. The combination of squash, beans, and spices offers a satisfying, hearty dish that’s perfect for any time of year. The rich texture of the butternut squash adds a creamy quality to the chili, while the spices deliver the perfect kick of heat.

As a bonus, this chili is extremely versatile—add your favorite vegetables or top with fresh herbs to switch things up. It’s a great meal for busy nights, and leftovers taste even better the next day. Plus, it’s completely vegan and gluten-free, making it an excellent choice for various dietary preferences.

Butternut Squash and Sausage Stew

This savory stew brings together the sweetness of butternut squash with the richness of sausage, creating a perfect balance of flavors. The hearty nature of this dish makes it a great option for dinner when you’re craving something warm and filling. The slow cooking process allows the flavors to meld together, ensuring every bite is deliciously satisfying.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 lb sausage (Italian or turkey sausage works well), casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp ground sage
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the sausage, breaking it up as it cooks. Brown the sausage for about 5-7 minutes, then transfer it to the crockpot.
2. Add the chopped onion, garlic, butternut squash, chicken broth, thyme, sage, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the sausage is fully cooked.
4. Once cooked, taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This butternut squash and sausage stew is the perfect comfort food, offering a satisfying balance of sweetness, savory depth, and warmth. The sausage adds richness, while the squash provides a light, earthy note. The thyme and sage infuse the broth with aromatic flavors that will have everyone coming back for more.

For a twist, you can experiment with different sausages, like spicy chorizo for a kick, or smoked sausage for added depth. This stew also freezes well, making it a great make-ahead option. Whether served as a main dish or alongside a salad, it’s sure to be a crowd-pleaser!

Butternut Squash and Lentil Curry

This vibrant, aromatic butternut squash and lentil curry is a hearty and flavorful dish that combines the earthy sweetness of squash with the protein-packed goodness of lentils. The curry is infused with warm spices like turmeric, cumin, and coriander, giving it a rich, deep flavor that’s perfect for a comforting meal. It’s not only vegan but also naturally gluten-free, making it a fantastic choice for various dietary preferences.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Add the butternut squash, red lentils, onion, garlic, coconut milk, diced tomatoes, vegetable broth, and all the spices to the crockpot.
2. Stir to combine and season with salt and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the lentils are fully cooked.
4. Once cooked, stir well and taste for seasoning adjustments. Garnish with fresh cilantro before serving.

This butternut squash and lentil curry is a comforting and filling dish that’s perfect for a weeknight meal or a cozy weekend dinner. The flavors develop beautifully over the slow cooking process, and the lentils provide both texture and protein, making the curry hearty enough to stand on its own. The coconut milk adds a rich, creamy finish that pairs wonderfully with the spices, giving it a warm, satisfying taste.

For added depth, you can serve the curry with a side of fluffy rice or naan bread to soak up the delicious sauce. This curry also makes great leftovers and tastes even better the next day as the flavors continue to meld together. It’s a nutritious, flavorful, and comforting dish that’s sure to please everyone at the table.

Butternut Squash and Quinoa Salad

A fresh, light yet filling dish, this butternut squash and quinoa salad is a delightful option for a healthy meal. Roasted butternut squash adds a natural sweetness, while quinoa provides a nutty texture and is packed with protein. Tossed with spinach, cranberries, and a light vinaigrette, it’s a perfect blend of flavors and textures, making it a great lunch or side dish for any occasion.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 2 cups fresh spinach, chopped
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast at 400°F for 25-30 minutes until tender and slightly caramelized.
2. Meanwhile, cook the quinoa in vegetable broth according to package instructions (usually about 15 minutes).
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. Once the quinoa and squash are done, toss them together with the cranberries, spinach, and dressing.
5. Garnish with fresh parsley and serve.

This butternut squash and quinoa salad is an excellent choice for a healthy and filling meal. The roasted squash provides a warm, comforting element, while the quinoa adds a satisfying base. The tangy sweetness of the dressing ties everything together, making it a perfectly balanced dish. The cranberries add a nice burst of tartness, while the spinach brings freshness and nutrients to the table.

This salad is incredibly versatile—feel free to add other ingredients like nuts, seeds, or cheese for more texture and flavor. It can be enjoyed warm or cold, making it perfect for meal prep or as a side dish to a larger spread. Whether you serve it for lunch or as a dinner side, it’s a meal that’s both nourishing and satisfying.

Butternut Squash and Chicken Stew

This comforting butternut squash and chicken stew is a perfect one-pot meal that brings together tender chicken, soft squash, and a rich broth for a dish that is both filling and full of flavor. The vegetables and chicken simmer slowly in the crockpot, allowing the flavors to meld together into a hearty, satisfying stew. It’s the ideal dish for a busy weeknight, offering both ease and nourishment.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium butternut squash, peeled and diced
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 1/2 tsp ground pepper
• Salt to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Brown the chicken breasts on both sides, about 3-4 minutes per side. Transfer the chicken to the crockpot.
2. Add the butternut squash, carrots, onion, garlic, chicken broth, thyme, sage, salt, and pepper to the crockpot.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
4. Once the stew is done, shred the chicken using two forks and stir it back into the stew.
5. Taste and adjust seasoning as needed before serving.

This butternut squash and chicken stew is the ultimate comfort food, offering a combination of tender chicken, sweet butternut squash, and hearty vegetables. The slow cooking process ensures that the flavors come together beautifully, with the chicken becoming so tender that it easily shreds into the rich, savory broth. The squash adds a creamy texture to the stew, balancing the savory flavors of the broth.

This stew is not only satisfying but also packed with protein and vegetables, making it a nutritious meal. Serve it with crusty bread or a side salad for a complete meal. The leftovers are even better the next day as the flavors continue to develop, making it an excellent dish for meal prep.

Butternut Squash and Bacon Hash

This savory butternut squash and bacon hash is a fantastic option for breakfast or brunch. The crispy, smoky bacon adds a rich, savory element, while the butternut squash provides a tender, sweet contrast. Perfectly seasoned with a touch of rosemary and thyme, this dish makes a great base for poached or fried eggs, turning it into a full breakfast or a satisfying side for dinner.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 4 slices of bacon, chopped
• 1 onion, chopped
• 1 tbsp olive oil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 eggs (optional, for topping)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside.
2. In the same skillet, add the chopped onion and butternut squash. Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften.
3. Transfer everything to the crockpot, add rosemary, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the squash is tender and fully cooked.
5. Serve the hash topped with poached or fried eggs if desired, and sprinkle with crispy bacon pieces.

This butternut squash and bacon hash is a deliciously savory dish that’s perfect for breakfast, brunch, or even a light dinner. The combination of crispy bacon, sweet squash, and aromatic herbs makes for a balanced, flavorful hash. The eggs, if added, elevate the dish even further, adding a rich, creamy element to the mix.

For a variation, you can add other vegetables like bell peppers or mushrooms to boost the flavors. This dish is perfect for anyone who loves savory breakfasts or simple yet hearty meals. Plus, it can be made ahead and reheated, making it a convenient option for busy mornings.

Butternut Squash and Potato Gratin

This rich, cheesy butternut squash and potato gratin is a luxurious, comforting side dish perfect for special occasions or holiday dinners. The combination of tender butternut squash, thinly sliced potatoes, and creamy cheese sauce creates a decadent dish that pairs well with roasted meats or a green salad. Slow cooking this gratin in the crockpot allows the flavors to meld together into a creamy, cheesy delight.

Ingredients:

• 1 medium butternut squash, peeled and sliced
• 3 large potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 2 tbsp butter

Instructions:

1. Grease the crockpot with butter and layer the bottom with slices of butternut squash and potatoes.
2. In a bowl, whisk together the heavy cream, garlic, thyme, salt, and pepper. Pour half of the mixture over the squash and potatoes.
3. Sprinkle half of the Gruyère and Parmesan cheese over the top.
4. Repeat the layering process, then pour the remaining cream mixture over the top.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and squash are tender and the top is golden and bubbly.
6. Let it rest for 10 minutes before serving.

This butternut squash and potato gratin is a decadent and comforting side dish that’s sure to impress. The creamy cheese sauce, combined with the sweetness of the squash and the earthiness of the potatoes, creates a perfect balance of flavors. It’s a great option for holiday meals, potlucks, or any occasion where you want to serve something special.

The crockpot method ensures that the gratin comes out tender and perfectly cooked without the need for constant monitoring. It’s a guaranteed crowd-pleaser that pairs wonderfully with roasted meats or a simple green salad for a well-rounded meal. Leftovers also reheat beautifully, making it a great dish to enjoy the next day.

Butternut Squash and Spinach Lasagna

This butternut squash and spinach lasagna is a unique twist on the classic, blending the creamy sweetness of squash with the savory richness of spinach and cheese. The layers of tender pasta, roasted squash, and creamy ricotta create a decadent, comforting dish that’s perfect for a family dinner or special occasion. With the slow cooking process, the flavors meld beautifully, making each bite a delightful experience.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 9 lasagna noodles (regular or no-boil)
• 2 cups fresh spinach, chopped
• 1 container (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 jar (24 oz) marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper, and roast it on a baking sheet for 20-25 minutes until tender and caramelized.
2. While the squash roasts, cook the lasagna noodles according to the package instructions (or use no-boil noodles).
3. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper. Stir until well combined.
4. Spread a thin layer of marinara sauce on the bottom of the crockpot. Layer the lasagna noodles, followed by a layer of roasted squash, spinach, cheese mixture, and sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce and mozzarella on top.
5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the lasagna is bubbly and the flavors have melded together.
6. Let it rest for 10-15 minutes before slicing and serving.

This butternut squash and spinach lasagna is a comforting, hearty dish that’s both satisfying and nutritious. The combination of roasted squash, spinach, and three types of cheese creates a rich and flavorful dish. The slow cooking process allows the lasagna to come together with all the flavors melding perfectly, making each bite deliciously creamy and savory.

This dish is a great way to introduce more vegetables into your meals while still enjoying the indulgent nature of traditional lasagna. It’s a perfect vegetarian option, but you can also add cooked chicken or sausage if you prefer. Leftovers are excellent, and the flavors only improve the next day, making it a great meal prep option for busy weeks.

Butternut Squash and Mushroom Risotto

This butternut squash and mushroom risotto is a warm, creamy dish that combines the earthy flavors of mushrooms with the sweet, rich taste of butternut squash. The crockpot does all the work, ensuring that the rice cooks perfectly while absorbing all the delicious flavors. It’s a comforting, satisfying meal that’s perfect as a main or a side dish to a larger spread.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 cups Arborio rice
• 1 cup mushrooms, sliced (button, cremini, or your preferred variety)
• 4 cups vegetable broth
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions, garlic, and mushrooms, cooking until softened, about 5 minutes.
2. Transfer the cooked onions, garlic, and mushrooms to the crockpot along with the Arborio rice, butternut squash, vegetable broth, and white wine. Stir to combine.
3. Season with salt and pepper, cover, and cook on low for 3-4 hours or high for 2 hours, stirring once or twice throughout the cooking process.
4. When the rice is tender and creamy, stir in the Parmesan cheese and adjust seasoning as needed.
5. Serve the risotto garnished with fresh parsley.

This butternut squash and mushroom risotto is an indulgent and hearty dish that’s rich in flavor and texture. The sweetness of the butternut squash balances perfectly with the earthy mushrooms and creamy rice. The slow cooking process allows the flavors to infuse the rice, creating a luscious, comforting dish without constant stirring.

For an even creamier version, you can add a splash of heavy cream or extra Parmesan cheese. This risotto is excellent as a main dish or paired with roasted meats or vegetables for a complete meal. Leftovers reheat wonderfully, making it a great meal prep option.

Butternut Squash and Chickpea Tagine

A fragrant and flavorful dish, this butternut squash and chickpea tagine is inspired by Moroccan cuisine. With a blend of warming spices, sweet butternut squash, and hearty chickpeas, this dish is both nourishing and satisfying. It’s perfect for a vegetarian meal or served as a side to a larger spread. The slow cooking process allows the flavors to develop and deepen, making each bite more delicious than the last.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 1 cup vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot, along with the butternut squash, chickpeas, diced tomatoes, vegetable broth, and all spices. Stir to combine.
3. Season with salt and pepper, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the flavors have melded together.
4. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

This butternut squash and chickpea tagine is a comforting, flavorful dish that combines the natural sweetness of squash with the earthiness of chickpeas. The blend of spices adds warmth and complexity, creating a rich, satisfying stew that’s perfect for a cozy night in. The slow cooking process allows the flavors to develop, making it a perfect make-ahead meal.

Serve this tagine with couscous or flatbread to soak up the delicious sauce, or enjoy it on its own for a lighter meal. The dish is naturally vegan and gluten-free, making it a great choice for various dietary preferences. It also keeps well in the fridge and tastes even better the next day, making it a perfect option for meal prep.

Butternut Squash and Sweet Potato Stew

This butternut squash and sweet potato stew is a hearty, nutrient-dense dish that’s perfect for chilly nights. The natural sweetness of the squash and sweet potatoes pairs perfectly with the savory depth of the broth, creating a satisfying and flavorful meal. With the addition of spices like cumin and paprika, this stew is both warming and comforting.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot, along with the butternut squash, sweet potatoes, diced tomatoes, vegetable broth, and spices. Stir to combine.
3. Season with salt and pepper, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash and sweet potatoes are tender.
4. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This butternut squash and sweet potato stew is a nutritious and satisfying dish that’s packed with flavor. The combination of squash, sweet potatoes, and savory spices makes it a perfect fall or winter meal. The slow cooking process ensures that all the ingredients cook perfectly and absorb the wonderful flavors of the broth.

For an extra touch of richness, you can stir in a little coconut milk toward the end of cooking. This stew pairs wonderfully with crusty bread or a side of rice to round out the meal. It’s also great for meal prepping, as the stew reheats beautifully and the flavors deepen over time.

Butternut Squash and Apple Soup

This butternut squash and apple soup is a delightful combination of sweet and savory flavors, making it a perfect fall or winter dish. The sweetness of the apples complements the rich, creamy squash, while the subtle spices like cinnamon and nutmeg add warmth and depth to the flavor. It’s a light yet satisfying soup that’s ideal for any cozy meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples (preferably sweet varieties like Gala or Fuji), peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot, along with the butternut squash, apples, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
5. Stir in the coconut milk for extra creaminess and adjust seasoning as needed before serving.

This butternut squash and apple soup is a comforting, flavorful dish that balances the natural sweetness of the apples with the earthy richness of the squash. The warming spices add depth and complexity, creating a cozy, satisfying soup. The addition of coconut milk makes the soup wonderfully creamy without being too heavy.

For extra texture, you can top the soup with roasted seeds, croutons, or a dollop of sour cream. This soup makes an excellent starter or light main course and is perfect for meal prep. The flavors deepen over time, making it even more delicious the next day.

Butternut Squash and Black Bean Chili

This hearty butternut squash and black bean chili is a comforting, spicy, and satisfying meal perfect for any season. The sweetness of the squash balances the bold flavors of chili spices, while the black beans add protein and texture. Slow-cooked to perfection, this dish is filled with flavors that develop beautifully over time. It’s a nutritious and flavorful alternative to traditional chili that’s perfect for vegetarians or anyone looking for a hearty plant-based meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 cup vegetable broth
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro and sour cream for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened and fragrant.
2. Transfer the onions and garlic to the crockpot, along with the butternut squash, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, cinnamon, salt, and pepper.
3. Stir well to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the flavors have melded together.
4. Taste and adjust seasoning as needed. Serve with fresh cilantro and a dollop of sour cream if desired.

This butternut squash and black bean chili is a wonderfully hearty dish that balances the sweetness of squash with the bold flavors of chili spices. The black beans provide a rich, creamy texture, and the spices create a perfect warm, spicy base that’s ideal for a cozy meal. It’s an excellent choice for meal prepping as the flavors continue to deepen and meld over time, and it also reheats wonderfully.

Serve it with crusty bread, cornbread, or a side of rice to soak up the delicious sauce. This chili can also be topped with your favorite toppings like avocado, shredded cheese, or jalapeños for added flavor and texture. Whether served for a casual family dinner or at a gathering, this chili will surely be a crowd-pleaser.

Butternut Squash and Pear Soup

This creamy butternut squash and pear soup combines the sweet, velvety richness of squash with the delicate sweetness of pears. A touch of ginger and cinnamon adds warmth and spice, making this soup an ideal choice for cooler months. The slow cooking process allows the flavors to develop deeply, resulting in a comforting, light yet satisfying dish that can be enjoyed as a starter or a main course.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 ripe pears, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, garlic, and ginger, cooking for about 5 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot, along with the butternut squash, pears, cinnamon, vegetable broth, salt, and pepper.
3. Stir well to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash and pears are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches to puree.
5. Stir in the heavy cream or coconut milk for extra creaminess and adjust seasoning as needed before serving.

This butternut squash and pear soup is a wonderfully smooth and velvety dish, with the natural sweetness of pears complementing the earthiness of the squash. The addition of ginger and cinnamon adds warmth and complexity, turning this soup into a comforting and satisfying meal. It’s a great option for a light lunch or an elegant starter for a larger meal.

The soup’s delicate flavor profile makes it versatile for pairing with salads, sandwiches, or roasted meats. If you’re looking for extra richness, top the soup with roasted nuts, a swirl of cream, or a sprinkle of fresh herbs like thyme or parsley. It’s a dish that’s easy to make ahead and can be enjoyed throughout the week.

Butternut Squash and Sausage Pasta

This butternut squash and sausage pasta is a hearty, flavorful dish that’s perfect for a cozy dinner. The sweetness of the butternut squash pairs beautifully with the savory, slightly spicy sausage, while the pasta brings everything together into a satisfying, comforting meal. The slow cooking process allows the flavors to blend, resulting in a rich sauce that coats the pasta perfectly.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 links of Italian sausage, casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• 1/2 cup vegetable broth
• 1/2 cup heavy cream or half-and-half
• Salt and pepper to taste
• 12 oz pasta (penne, rigatoni, or your choice)
• Fresh basil or parsley for garnish
• Grated Parmesan for serving

Instructions:

1. In a skillet over medium heat, brown the sausage until fully cooked, breaking it up into crumbles. Transfer the sausage to the crockpot.
2. Add the butternut squash, onion, garlic, diced tomatoes, vegetable broth, oregano, red pepper flakes (if using), salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and the sausage is well integrated into the sauce.
4. About 20 minutes before serving, cook the pasta according to package instructions. Drain and set aside.
5. Stir in the heavy cream or half-and-half to the sauce, then toss the cooked pasta in the sauce until well coated. Taste and adjust seasoning if needed.
6. Serve the pasta with fresh basil or parsley and grated Parmesan.

This butternut squash and sausage pasta is a deliciously savory dish with a perfect balance of flavors. The sweet squash and spicy sausage meld together wonderfully, and the creamy sauce brings everything together in a rich, satisfying way. The addition of fresh herbs and Parmesan elevates the dish, making it a perfect comfort meal for any night of the week.

This pasta is an excellent option for busy nights as the crockpot does most of the work. The combination of the hearty sausage and sweet squash makes it filling and nutritious. You can also switch up the sausage for chicken or turkey sausage if you prefer a leaner option. It pairs wonderfully with a simple green salad or garlic bread for a complete meal.

Butternut Squash and Tofu Stir Fry

This butternut squash and tofu stir-fry is a delicious, protein-packed dish that combines the sweetness of the squash with the savory, crispy tofu. It’s a great option for a plant-based meal that’s both satisfying and full of flavor. The stir-fry sauce, made with soy sauce, sesame oil, and ginger, adds depth and richness to the dish. The slow cooking process allows the squash to soften and soak up the flavors, making this dish a perfect balance of textures and tastes.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp red pepper flakes (optional for heat)
• 1/4 cup water or vegetable broth
• 2 tbsp cornstarch (optional, for thickening)
• Sesame seeds and green onions for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, red pepper flakes, and water or broth to create the sauce.
3. In the crockpot, combine the butternut squash, tofu, red bell pepper, onion, garlic, and the sauce. Stir well to coat all the ingredients.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the squash is tender and the tofu has absorbed the flavors.
5. If you prefer a thicker sauce, mix cornstarch with a little water to make a slurry and stir it into the sauce about 30 minutes before serving.
6. Garnish with sesame seeds and green onions before serving.

This butternut squash and tofu stir-fry is a healthy, delicious dish full of flavor and texture. The tofu becomes crispy on the outside while remaining soft on the inside, and the butternut squash becomes sweet and tender, absorbing all the rich flavors of the stir-fry sauce. The combination of ginger, soy sauce, and sesame oil brings warmth and depth to the dish, making it a satisfying meal.

This dish is perfect for a plant-based diet but can easily be adapted to include other vegetables or protein sources, such as chicken or shrimp. Serve it with

Butternut Squash and Quinoa Salad

This butternut squash and quinoa salad is a nutrient-packed, colorful dish that’s perfect for a light lunch or a side at dinner. The roasted butternut squash adds a sweet and savory element, while quinoa provides a protein-rich base. The salad is topped with a tangy lemon vinaigrette, which enhances the natural flavors of the ingredients. The slow cooking process allows the flavors of the squash and quinoa to meld, making it a refreshing yet hearty dish.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes until tender and caramelized.
2. In a separate pot, cook the quinoa according to package instructions, using vegetable broth instead of water for extra flavor.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Once the squash and quinoa are ready, combine them in a large bowl. Add the dried cranberries, pumpkin seeds, and parsley, then drizzle with the lemon dressing.
5. Toss everything together and serve immediately, or refrigerate for an hour to allow the flavors to develop.

This butternut squash and quinoa salad is a light yet satisfying dish that’s full of texture and flavor. The roasted squash adds a rich, caramelized sweetness, while the quinoa provides a protein-packed base that’s both fluffy and nutty. The lemon vinaigrette ties everything together with a zesty and refreshing flavor. This salad is perfect as a side dish or can be eaten as a main for a healthy, plant-based meal.

Leftovers store well in the fridge and make for an easy and nutritious lunch the next day. The salad can also be customized by adding other vegetables like roasted beets or kale, or even adding feta or goat cheese for a creamy contrast. It’s an easy-to-make, wholesome meal that will satisfy you without weighing you down.

Butternut Squash and Coconut Curry

This rich butternut squash and coconut curry is a warming, comforting dish that’s perfect for a cozy dinner. The natural sweetness of the butternut squash pairs beautifully with the creamy coconut milk and the depth of flavors from the curry spices. The slow cooking method allows the squash to soften and absorb all the aromatic spices, creating a velvety, flavorful curry that’s perfect over rice or with naan.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1 cup vegetable broth
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro for garnish
• Rice or naan for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Transfer the onion and garlic to the crockpot, along with the butternut squash, coconut milk, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, coriander, cinnamon, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
4. Taste and adjust seasoning as needed. Serve the curry over rice or with naan, garnished with fresh cilantro.

This butternut squash and coconut curry is a flavorful, creamy dish that’s perfect for those who love rich, aromatic curries. The coconut milk provides a smooth base, while the spices add warmth and complexity to the dish. The butternut squash becomes tender and infused with the curry sauce, making it a delicious and satisfying meal.

This curry pairs wonderfully with rice to absorb the sauce or naan for dipping. It’s naturally vegan and gluten-free, making it a versatile dish for various dietary needs. The leftovers taste even better the next day, as the flavors continue to meld. It’s a great make-ahead option for a busy week.

Butternut Squash and Lentil Stew

This butternut squash and lentil stew is a wholesome, filling dish that’s perfect for a hearty meal. The combination of lentils, butternut squash, and vegetables creates a nutritious stew that’s high in fiber and protein. The slow cooking method allows the flavors to deepen, while the addition of spices like cumin and cinnamon provides a comforting warmth. This stew is perfect for those looking for a hearty, healthy, and satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup dried lentils (green or brown), rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Transfer the onion and garlic to the crockpot, along with the butternut squash, lentils, diced tomatoes, vegetable broth, cumin, cinnamon, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the lentils and squash are tender.
4. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This butternut squash and lentil stew is a nutrient-dense dish that’s hearty and comforting. The lentils provide a rich, earthy texture, while the butternut squash adds sweetness and depth. The spices elevate the flavor profile, making it a cozy, satisfying meal that’s perfect for colder weather.

The stew is naturally vegan and gluten-free, making it a versatile meal for various dietary preferences. It’s a great make-ahead option, and the leftovers taste even better the next day. You can also serve it with a slice of crusty bread for dipping or over a bed of rice to make it even more filling.

Butternut Squash and Kale Frittata

This butternut squash and kale frittata is a healthy and delicious option for breakfast, brunch, or a light dinner. The butternut squash adds a slight sweetness that pairs perfectly with the earthy kale, while eggs bind everything together into a fluffy, satisfying dish. The slow-cooking process ensures that the squash becomes tender and absorbs the flavors of the eggs, creating a flavorful and filling frittata.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup fresh kale, chopped
• 8 large eggs
• 1/2 cup milk or cream
• 1/2 cup grated Parmesan cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• Olive oil for sautéing
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Add the diced butternut squash and cook for an additional 5-7 minutes until it starts to soften.
3. Add the kale and cook until wilted, about 2 minutes. Remove from heat and set aside.
4. In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper. Pour the egg mixture into the crockpot and add the vegetable mixture.
5. Cover and cook on low for 4-5 hours, or until the eggs are fully set and the frittata is golden brown on top.
6. Slice and serve warm.

This butternut squash and kale frittata is a nutrient-packed dish that’s light yet filling. The sweetness of the squash complements the earthy kale, and the Parmesan adds a savory touch. The slow cooking method ensures the eggs cook perfectly, and the frittata can be served as a main or a side.

It’s an excellent breakfast or brunch option, and the leftovers reheat beautifully. The frittata is naturally gluten-free and can be made dairy-free by omitting the cheese and using a plant-based milk. Pair it with a side salad or roasted vegetables for a complete meal.

Note: More recipes are coming soon!