25+ Delicious Dairy-Free Butternut Squash Recipes for Everyone!

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dairy free butternut squash recipes

Butternut squash, with its sweet and nutty flavor, is a versatile ingredient that can be enjoyed by everyone, including those with dairy sensitivities.

From creamy soups and hearty mains to sweet desserts, there’s a dairy-free butternut squash recipe to satisfy every craving.

In this post, we’ll explore a world of delicious and nourishing dishes that showcase the versatility of this autumnal gem.

Whether you’re vegan, lactose intolerant, or simply looking to reduce your dairy intake, these recipes are packed with flavor and will become your go-to choices for a dairy-free lifestyle.

25+ Delicious Dairy-Free Butternut Squash Recipes for Everyone

We hope this collection of 25+ dairy-free butternut squash recipes has inspired you to explore new flavors and create delicious meals in your kitchen.

Remember, cooking is a journey of discovery, so don’t be afraid to experiment with different ingredients and techniques. Enjoy the process, savor the flavors, and most importantly, have fun cooking!

Creamy Coconut Milk Butternut Squash Soup

This dairy-free soup is rich, creamy, and packed with the natural sweetness of butternut squash. The coconut milk adds a tropical twist to this classic comfort food.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Optional garnishes: toasted coconut flakes, chopped cilantro

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
  3. While squash is roasting, sauté onion and garlic in a pot until softened.
  4. Add roasted butternut squash, vegetable broth, ginger, and cinnamon 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 regular blender.
  6. Stir in coconut milk and heat through, without boiling.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with desired garnishes.

This creamy coconut milk butternut squash soup is a delightful and nourishing dish that is perfect for a chilly day. The coconut milk adds a rich and creamy texture without the need for dairy, making it a perfect option for those with dairy sensitivities or allergies. The subtle sweetness of the butternut squash is complemented by the warmth of the spices, creating a truly comforting and satisfying soup.

Roasted Butternut Squash and Sage Pasta

This gluten-free pasta dish is a flavorful and satisfying meal. The sweetness of the butternut squash is complemented by the earthy notes of sage and the creaminess of the cashew cream sauce.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces gluten-free pasta
  • 1/2 cup raw cashews, soaked
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup chopped fresh sage
  • Red pepper flakes to taste

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 until tender.
  3. Cook gluten-free pasta according to package directions.
  4. While pasta is cooking, make the cashew cream sauce: Blend soaked cashews, nutritional yeast, lemon juice, water, and a pinch of salt until smooth.
  5. In a large skillet, sauté sage until crispy. Remove sage and set aside.
  6. Add roasted butternut squash to the skillet and mash roughly with a potato masher.
  7. Stir in cashew cream sauce and red pepper flakes to taste.
  8. Drain pasta and add it to the skillet with the butternut squash sauce. Toss to coat.
  9. Serve immediately, garnished with crispy sage.

This gluten-free and dairy-free pasta dish is a delicious and satisfying meal that is packed with flavor. The cashew cream sauce provides a rich and creamy texture without the use of dairy. The combination of roasted butternut squash, earthy sage, and zesty lemon creates a harmonious blend of flavors.

Sweet Potato and Butternut Squash Curry

This hearty and flavorful curry is packed with nutrients and is completely dairy-free. The sweetness of the butternut squash and sweet potato complements the savory spices perfectly.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 large sweet potato, peeled and cubed
  • 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:

  1. 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.
  2. Add butternut squash, sweet potato, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
  3. Season with salt and pepper to taste.
  4. Serve hot, garnished with cilantro and naan bread, if desired.

This dairy-free curry is a comforting and satisfying meal that is perfect for a cozy night in. The coconut milk provides a rich and creamy base for the curry, while the butternut squash and sweet potato add a natural sweetness. This dish is packed with flavor and nutrients, making it a healthy and delicious choice.

Butternut Squash and Sweet Potato Curry

This hearty and flavorful curry is packed with nutrients and is completely dairy-free. The sweetness of the butternut squash and sweet potato complements the savory spices perfectly.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 large sweet potato, peeled and cubed
  • 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:

  1. 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.
  2. Add butternut squash, sweet potato, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
  3. Season with salt and pepper to taste.
  4. Serve hot, garnished with cilantro and naan bread, if desired.

This dairy-free curry is a comforting and satisfying meal that is perfect for a cozy night in. The coconut milk provides a rich and creamy base for the curry, while the butternut squash and sweet potato add a natural sweetness. This dish is packed with flavor and nutrients, making it a healthy and delicious choice.

Roasted Butternut Squash and Chickpea Salad

This light and refreshing salad is perfect for a healthy lunch or a side dish. The combination of roasted butternut squash, chickpeas, and fresh herbs creates a delicious and satisfying meal.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 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 on a baking sheet. Roast for 25-30 minutes until tender.
  3. Let the butternut squash cool completely.
  4. In a large bowl, combine roasted butternut squash, chickpeas, red onion, parsley, and mint.
  5. Whisk together olive oil and lemon juice. Pour over the salad and toss to coat.
  6. Season with salt and pepper to taste.

This dairy-free salad is a healthy and delicious option for a light lunch or a side dish. The roasted butternut squash adds a sweetness and depth of flavor to the salad, while the chickpeas provide a good source of protein. This salad is packed with nutrients and is a refreshing way to enjoy butternut squash.

Butternut Squash and Apple Oatmeal

This warm and comforting oatmeal is perfect for a cozy breakfast or a healthy snack. The sweetness of the butternut squash and apple complements the earthy flavors of the oats and spices.

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1 cup almond milk
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup butternut squash, cooked and mashed
  • 1/2 apple, diced
  • Optional toppings: chopped nuts, chia seeds, cinnamon

Instructions:

  1. In a small saucepan, combine oats, almond milk, maple syrup, cinnamon, nutmeg, and salt.
  2. Bring to a boil, then reduce heat and simmer for 5 minutes, or until oats are cooked through.
  3. Stir in butternut squash and apple.
  4. Serve warm, topped with desired toppings.

This dairy-free oatmeal is a delicious and nutritious way to start your day. The oatmeal is creamy and flavorful, and the addition of butternut squash and apple adds a touch of sweetness and warmth. This recipe is perfect for a busy weekday morning or a relaxing weekend brunch.

Butternut Squash and Wild Rice Stuffing

This hearty and flavorful stuffing is perfect for a holiday meal or a weeknight dinner. The combination of butternut squash, wild rice, and savory herbs creates a delicious and satisfying dish.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 cup wild rice, cooked
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh sage
  • 1/4 cup chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Roast butternut squash cubes until tender.
  3. In a large skillet, sauté onion, celery, sage, and thyme until softened. Add garlic and cook for 30 seconds.
  4. Stir in cooked wild rice, roasted butternut squash, vegetable broth, dried cranberries, and pecans. Season with salt and pepper.
  5. Stuff the mixture into butternut squash halves or serve alongside your favorite main course.

This dairy-free stuffing is a delicious and nutritious side dish that is perfect for any occasion. The combination of flavors and textures is truly satisfying. The wild rice adds a hearty element to the stuffing, while the butternut squash provides a natural sweetness.

Butternut Squash and Black Bean Chili

This hearty and flavorful chili is packed with protein and fiber. The sweetness of the butternut squash complements the savory spices perfectly.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 can black beans, rinsed and drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 can (15 ounces) fire-roasted tomatoes
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Optional toppings: avocado, cilantro, tortilla chips

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, chili powder, cumin, and coriander, cook for 30 seconds.
  2. Add butternut squash, black beans, fire-roasted tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is tender.
  3. Season with salt and pepper to taste.
  4. Serve hot, topped with desired toppings.

This dairy-free chili 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 chili. The chili powder and cumin add a flavorful kick, while the fire-roasted tomatoes provide a smoky flavor.

Butternut Squash and Apple Pancakes

These pancakes are a delicious and healthy way to start your day. The sweetness of the butternut squash and apple complements the fluffy pancakes perfectly.

Ingredients:

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed butternut squash
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In a separate bowl, combine mashed butternut squash, applesauce, maple syrup, almond milk, and vanilla extract.
  3. Combine wet ingredients with dry ingredients and mix until just combined.
  4. Heat a lightly oiled griddle or frying pan over medium heat.
  5. 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 dairy-free pancakes are a delicious and nutritious breakfast option. The sweetness of the butternut squash and apple adds a natural sweetness to the pancakes, making them a perfect way to start your day. These pancakes are also a great way to incorporate more vegetables into your diet.

Butternut Squash and Quinoa Stuffed Acorn Squash

This elegant and nutritious dish features a whole acorn squash filled with a savory mixture of butternut squash, quinoa, and vegetables. It’s a perfect main course for a special occasion or a vegetarian dinner.

Ingredients:

  • 2 acorn squash
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 cup cooked quinoa
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh sage
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cut acorn squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
  3. Place acorn squash halves cut-side down on a baking sheet and bake for 15 minutes.
  4. While acorn squash is baking, sauté onion and garlic in a skillet until softened. Add butternut squash cubes and cook until tender.
  5. In a large bowl, combine cooked quinoa, roasted butternut squash, onion, garlic, peas, and sage. Season with salt and pepper.
  6. Stuff the acorn squash halves with the filling.
  7. Bake for 30-35 minutes, or until acorn squash is tender and filling is golden brown.

This butternut squash and quinoa stuffed acorn squash is a beautiful and delicious dish that is sure to impress. The combination of sweet butternut squash, hearty quinoa, and fresh sage creates a delightful harmony of flavors. The acorn squash provides a natural bowl for the filling, making it a visually appealing presentation. This recipe is a great way to showcase the versatility of butternut squash.

Butternut Squash and Coconut Milk Curry

This creamy and flavorful curry is packed with the goodness of butternut squash and coconut milk. It’s a perfect vegan and dairy-free option that is both satisfying and nutritious.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and red curry paste, cook for 30 seconds.
  2. Add butternut squash, coconut milk, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is tender.
  3. Season with salt and pepper to taste.
  4. Stir in chopped cilantro before serving.
  5. Serve hot with lime wedges.

This butternut squash and coconut milk curry is a delicious and comforting dish that is perfect for a cozy night in. The creamy coconut milk and the sweetness of the butternut squash create a perfect balance of flavors. This curry is packed with nutrients and is a great option for vegans and vegetarians.

Butternut Squash and Apple Crumble

This delightful dessert is a perfect way to enjoy the flavors of autumn. The sweet and tangy combination of butternut squash and apple is topped with a crunchy crumble for a satisfying treat.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 apples, peeled and sliced
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • For the crumble:
    • 1/2 cup whole wheat flour
    • 1/4 cup rolled oats
    • 1/4 cup brown sugar
    • 1/4 cup vegan butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss butternut squash and apple cubes with maple syrup, cinnamon, and nutmeg.
  3. Spread the mixture in a baking dish.
  4. In a bowl, combine flour, oats, brown sugar, and vegan butter. Use your fingers to crumble the mixture.
  5. Sprinkle the crumble topping over the fruit mixture.
  6. Bake for 30-35 minutes, or until the crumble is golden brown and the fruit is tender.
  7. Serve warm with plant-based ice cream or whipped cream, if desired.

This dairy-free butternut squash and apple crumble is a delicious and comforting dessert. The sweet and tangy filling is perfectly complemented by the crunchy crumble topping. This dessert is perfect for sharing with friends and family.

Butternut Squash and Kale Soup

This hearty and healthy soup is packed with nutrients and flavor. The sweetness of the butternut squash complements the earthy bitterness of the kale perfectly.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 bunch kale, stemmed and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Optional garnishes: toasted pumpkin seeds, vegan yogurt

Instructions:

  1. In a large pot, sauté onion and garlic until softened.
  2. Add butternut squash, kale, chickpeas, vegetable broth, cumin, and red pepper flakes. Bring to a boil, then reduce heat and simmer until butternut squash and kale are tender.
  3. Blend the soup until smooth using an immersion blender or regular blender.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with toasted pumpkin seeds and vegan yogurt, if desired.

This dairy-free soup is a perfect way to warm up on a cold day. The combination of butternut squash, kale, and chickpeas provides a hearty and satisfying meal. This soup is packed with nutrients and is a great option for vegetarians and vegans.

Butternut Squash and Apple Quinoa Salad

This light and refreshing salad is perfect for a healthy lunch or a side dish. The sweetness of the butternut squash and apple complements the nutty flavor of the quinoa perfectly.

Ingredients:

  • 1 large butternut squash, roasted and cubed
  • 1 apple, diced
  • 1 cup cooked quinoa
  • 1/2 cup chopped red onion
  • 1/4 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine roasted butternut squash, apple, quinoa, red onion, dried cranberries, and parsley.  
  2. Whisk together olive oil and lemon juice. Pour over the salad and toss to coat.
  3. Season with salt and pepper to taste.

This dairy-free salad is a healthy and delicious option for a light lunch or a side dish. The combination of sweet and savory flavors is perfect for any occasion. This salad is packed with nutrients and is a great way to incorporate more vegetables into your diet.

Butternut Squash and Cornbread Casserole

This comforting and hearty dish is perfect for a family dinner or a potluck. The sweetness of the butternut squash complements the savory cornbread perfectly.

Ingredients:

  • 1 large butternut squash, peeled, seeded, and cubed
  • 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:

  1. Preheat oven to 375°F (190°C).
  2. Roast butternut squash cubes until tender.
  3. In a large bowl, combine cornbread mix, corn, onion, garlic, vegetable broth, maple syrup, and melted vegan butter.
  4. Stir in roasted butternut squash.
  5. Pour the mixture into a greased baking dish.
  6. Bake for 30-35 minutes, or until golden brown and set.

This dairy-free casserole is a hearty and satisfying meal that is perfect for a cold day. The combination of sweet butternut squash and savory cornbread creates a delicious and comforting dish. This casserole is perfect for feeding a crowd and is a great option for vegetarians.

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.