25+ Healthy and Flavorful Dairy-Free Butternut Squash Recipes You’ll Love

Butternut squash is one of fall’s finest produce offerings, with its sweet, nutty flavor and vibrant color adding warmth to any dish.

Whether you’re new to dairy-free cooking or are simply looking to explore new ways of enjoying this nutritious vegetable, butternut squash is a versatile ingredient that can be prepared in countless ways without dairy.

From creamy soups to hearty curries and vibrant salads, the possibilities are endless.

In this blog, we’ll explore 25+ delicious and satisfying dairy-free butternut squash recipes that are sure to become staples in your kitchen.

Whether you’re a vegan, lactose intolerant, or simply want to try a healthier twist on your favorite dishes, these recipes will inspire you to make the most of this seasonal favorite.

25+ Healthy and Flavorful Dairy-Free Butternut Squash Recipes You’ll Love

Dairy-free butternut squash recipes are an excellent way to embrace the rich, natural flavors of this versatile vegetable without compromising on taste or texture.

From comforting soups and savory casseroles to light salads and indulgent desserts, these 25+ recipes are perfect for every occasion.

Whether you’re cooking for a family dinner, a holiday gathering, or a cozy weeknight meal, butternut squash is the perfect ingredient to add warmth and satisfaction to your dairy-free meals.

With so many options to choose from, you’ll never run out of exciting ways to enjoy this fall favorite.

So, get creative in the kitchen and enjoy the countless flavors and benefits of dairy-free butternut squash!

Dairy-Free Butternut Squash Soup

This comforting and velvety dairy-free butternut squash soup is the perfect dish to enjoy during the cooler months. With its naturally sweet and creamy texture, this soup is made even more flavorful by the addition of warm spices like cinnamon and nutmeg, without needing any dairy. It’s simple to prepare and pairs wonderfully with a slice of crusty bread or a fresh salad.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 can (14 oz) coconut milk
• Fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes.
2. Add the cubed butternut squash, cinnamon, nutmeg, salt, and pepper to the pot, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to purée the soup until smooth, or transfer the mixture to a blender in batches. Return the soup to the pot.
5. Stir in the coconut milk and cook for another 5 minutes, adjusting seasoning as necessary.
6. Serve the soup hot, garnished with fresh parsley.

This dairy-free butternut squash soup is rich, satisfying, and incredibly easy to make. The coconut milk adds a subtle creaminess without overpowering the natural flavors of the squash, while the warm spices give it a cozy, comforting feel. It’s a wonderful way to enjoy the natural sweetness of butternut squash in a light yet indulgent soup form. This dish is perfect as a main meal or a side dish to your favorite protein.

Dairy-Free Butternut Squash Risotto

This dairy-free butternut squash risotto is a luxurious, creamy dish that’s both satisfying and wholesome. The sweetness of roasted butternut squash perfectly complements the nutty flavor of Arborio rice. With a hint of thyme and a drizzle of olive oil, this risotto offers all the creaminess of a traditional risotto without any dairy, making it a great option for those with dietary restrictions or preferences.

Ingredients:

• 1 small butternut squash, peeled, cubed, and roasted
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth (low-sodium)
• 1/4 cup dry white wine (optional)
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 2 tablespoons fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and season with salt and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized. Set aside.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for another 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine, if using, and stir until absorbed by the rice.
5. Begin adding the vegetable broth, one ladleful at a time, allowing the liquid to be absorbed before adding more. Continue this process for 20-25 minutes until the rice is cooked al dente and creamy.
6. Stir in the roasted butternut squash and thyme, cooking for another 2 minutes. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This dairy-free butternut squash risotto is a vibrant and flavorful dish that’s perfect for cozy dinners or special occasions. The roasted squash enhances the depth of the risotto with its natural sweetness and slight caramelization, while the creamy texture of the rice provides comfort without the need for dairy. The dish’s richness comes from the combination of broth, wine, and squash, making it a delightful vegetarian or vegan main course.

Dairy-Free Butternut Squash Mac and Cheese

A creamy, cheesy alternative to traditional mac and cheese, this dairy-free butternut squash version is packed with flavor and nutrients. The butternut squash creates a velvety sauce that mimics the creaminess of cheese, while nutritional yeast adds a cheesy, umami flavor. This dish is perfect for both adults and kids who want to enjoy a comforting, plant-based version of mac and cheese.

Ingredients:

• 1 medium butternut squash, peeled, cubed, and roasted
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 12 oz elbow pasta (or pasta of choice)
• 1 tablespoon olive oil
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and season with salt and pepper. Roast on a baking sheet for 20-25 minutes, or until soft and caramelized.
2. While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
3. In a blender, combine the roasted butternut squash, almond milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
4. In a large pan, combine the cooked pasta with the butternut squash sauce. Stir well to coat the pasta evenly in the creamy sauce.
5. Serve immediately, garnished with fresh basil or parsley.

This dairy-free butternut squash mac and cheese is a creative and healthful twist on a classic comfort food. The rich, smooth butternut squash sauce offers a satisfying and creamy texture without the need for cheese or cream, making it an ideal choice for those seeking a dairy-free meal. The nutritional yeast adds a cheesy flavor, while the smoky paprika gives it a unique depth. This mac and cheese will satisfy your cravings for something hearty and comforting, all while being entirely plant-based.

Dairy-Free Butternut Squash Salad with Maple Dressing

This refreshing dairy-free butternut squash salad combines roasted butternut squash with crispy greens, walnuts, and cranberries, all drizzled with a tangy maple dressing. It’s the perfect side dish for fall, offering a beautiful balance of sweet, savory, and nutty flavors. This salad is not only dairy-free but also packed with nutrients, making it a healthy addition to any meal.

Ingredients:

• 1 medium butternut squash, peeled, cubed, and roasted
• 4 cups mixed greens (e.g., arugula, spinach, kale)
• 1/4 cup dried cranberries
• 1/4 cup toasted walnuts
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Maple Dressing:

• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and toasted walnuts.
4. Drizzle the maple dressing over the salad and toss to coat evenly.
5. Serve immediately, garnished with extra walnuts or cranberries if desired.

This dairy-free butternut squash salad is the epitome of fall flavors, combining the sweetness of roasted squash with the tartness of cranberries and the crunch of walnuts. The homemade maple dressing brings everything together with its perfect balance of sweetness and tang. This salad is versatile enough to be served as a light main course or as a side dish to complement any meal, especially during the holiday season.

Dairy-Free Butternut Squash Tacos

These dairy-free butternut squash tacos are a delightful and healthy twist on traditional tacos. The roasted squash is seasoned with cumin and chili powder, creating a flavorful filling that’s perfect for soft corn tortillas. Paired with avocado, fresh cilantro, and a squeeze of lime, these tacos are a perfect option for a quick weeknight dinner or a crowd-pleasing meal.

Ingredients:

• 1 medium butternut squash, peeled, cubed, and roasted
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cumin, chili powder, salt, and pepper, and roast for 20-25 minutes, or until tender and slightly browned.
2. While the squash is roasting, warm the corn tortillas in a dry skillet over medium heat until soft and pliable.
3. Once the squash is done, assemble the tacos by placing a generous portion of roasted squash in each tortilla.
4. Top with avocado slices, fresh cilantro leaves, and a squeeze of lime juice.
5. Serve immediately, with extra lime wedges on the side.

These dairy-free butternut squash tacos are an exciting and flavorful dish that’s perfect for those who love tacos but need a dairy-free option. The roasted squash gives a natural sweetness that pairs beautifully with the earthy cumin and spicy chili powder. Topped with creamy avocado and fresh cilantro, these tacos are a satisfying and nutrient-packed meal that’s sure to become a favorite in your recipe rotation.

Dairy-Free Butternut Squash and Chickpea Stew

This hearty dairy-free butternut squash and chickpea stew is a comforting one-pot dish that’s packed with flavor and nutrients. The combination of butternut squash, chickpeas, tomatoes, and spices creates a rich, satisfying stew that is both vegan and gluten-free. It’s perfect for a cozy meal, and the flavors intensify the longer it sits, making it great for leftovers as well.

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin, turmeric, cinnamon, salt, and pepper, and cook for 1 minute until fragrant.
3. Add the cubed butternut squash, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash is tender.
4. Taste and adjust the seasoning as needed. If you prefer a thicker stew, use a potato masher to mash some of the squash and chickpeas.
5. Serve hot, garnished with fresh cilantro.

This dairy-free butternut squash and chickpea stew is a flavorful and nourishing dish that’s perfect for chilly nights. The earthy spices combined with the natural sweetness of the squash and the protein-packed chickpeas create a satisfying and balanced meal. The stew is versatile enough to be served on its own or with a side of crusty bread or rice. Leftovers are even better the next day, making this an excellent dish for meal prepping or serving at a gathering.

Dairy-Free Butternut Squash and Lentil Curry

This dairy-free butternut squash and lentil curry is a rich and hearty dish that brings together the sweetness of butternut squash with the earthy flavors of lentils and aromatic spices. The coconut milk adds a creamy texture without dairy, while the curry spices (turmeric, cumin, and coriander) bring depth and warmth to the dish. It’s a perfect vegan meal that is both nutritious and satisfying.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat a large pot over medium heat and add the diced onion. Sauté until soft, about 5 minutes. Add the garlic and grated ginger, cooking for another 1-2 minutes.
2. Stir in the turmeric, cumin, and coriander, allowing the spices to toast for 1 minute.
3. Add the cubed butternut squash, lentils, coconut milk, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 25-30 minutes, or until the lentils and squash are tender.
4. Stir occasionally, and if the curry thickens too much, add a little more vegetable broth.
5. Once cooked, taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

This dairy-free butternut squash and lentil curry is the epitome of comfort food with a healthy twist. The creamy coconut milk adds richness, while the butternut squash and lentils provide a hearty base that is filling and nutritious. The curry spices lend a warm, fragrant flavor to the dish, making it perfect for a cozy dinner or a satisfying lunch. This recipe is easy to make, and the leftovers are just as delicious the next day.

Dairy-Free Butternut Squash and Black Bean Enchiladas

These dairy-free butternut squash and black bean enchiladas are a vibrant, flavorful meal that’s perfect for a cozy family dinner. Roasted butternut squash and seasoned black beans are wrapped in corn tortillas and topped with a tangy tomato-based enchilada sauce. The result is a comforting, filling, and satisfying dish without any dairy, yet still packed with flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 10 small corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes, or until tender and lightly browned.
2. In a large mixing bowl, combine the roasted squash, black beans, cumin, chili powder, salt, and pepper. Mix well to combine.
3. Warm the corn tortillas in a dry skillet over medium heat until soft and pliable.
4. Spoon the butternut squash and black bean mixture onto the center of each tortilla, then roll them up and place them seam-side down in a baking dish.
5. Pour the enchilada sauce over the rolled tortillas, ensuring they are fully covered.
6. Bake in the preheated oven for 20 minutes, until bubbly and slightly browned on top.
7. Garnish with fresh cilantro before serving.

These dairy-free butternut squash and black bean enchiladas are an explosion of flavor with every bite. The roasted squash adds a natural sweetness that pairs beautifully with the savory, spiced black beans. The enchilada sauce brings everything together with a tangy, rich layer that elevates the dish. It’s a wholesome, satisfying meal that works great for any occasion, from a weeknight dinner to a weekend gathering.

Dairy-Free Butternut Squash and Spinach Stuffed Acorn Squash

This dairy-free butternut squash and spinach stuffed acorn squash is a beautifully presented, healthy dish that combines roasted acorn squash with a flavorful stuffing made of sautéed spinach, roasted butternut squash, and quinoa. The result is a warm, filling, and nutrient-packed meal that is perfect for a fall dinner or a festive holiday gathering.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• 1 cup cooked quinoa
• 1 cup butternut squash, peeled, cubed, and roasted
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, salt, and pepper. Place them cut side down on a baking sheet and roast for 25-30 minutes, until tender.
2. While the squash roasts, toss the butternut squash cubes in olive oil, salt, and pepper, and roast them for 20-25 minutes, until soft and caramelized.
3. In a large pan, sauté the chopped spinach over medium heat until wilted, about 3-5 minutes.
4. Once the butternut squash is roasted, combine it with the sautéed spinach and cooked quinoa. Season with nutmeg, salt, and pepper.
5. Once the acorn squash halves are done, flip them over and stuff them with the butternut squash and quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes.
7. Garnish with fresh parsley before serving.

This dairy-free butternut squash and spinach stuffed acorn squash is a beautifully layered dish that is as nutritious as it is delicious. The sweet, roasted butternut squash pairs perfectly with the earthy spinach and nutty quinoa, creating a wholesome and filling meal. The acorn squash itself serves as a perfect edible bowl for this delightful stuffing, making it a wonderful choice for a hearty dinner or an impressive holiday meal.

Dairy-Free Butternut Squash Soup with Coconut Milk

This dairy-free butternut squash soup is a velvety, creamy delight that’s perfect for fall and winter. The natural sweetness of the butternut squash is balanced with the richness of coconut milk and enhanced by warming spices like ginger and cinnamon. This soup is incredibly soothing and filling, making it a great choice for a light lunch or as a starter for a cozy dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes.
3. Add the grated ginger, cinnamon, and nutmeg to the pot and cook for an additional minute to toast the spices.
4. Once the squash is roasted, add it to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.

This dairy-free butternut squash soup is the ultimate comfort food for cold weather. The roasted squash provides a natural sweetness that’s perfectly complemented by the creamy coconut milk and aromatic spices. It’s a satisfying, creamy soup that is both light and nourishing. Whether served as a starter or a light main course, it’s sure to please any palate and is perfect for meal prep or cozy dinners at home.

Dairy-Free Butternut Squash Pasta with Sage

This dairy-free butternut squash pasta is a light yet flavorful dish that’s perfect for anyone craving a creamy, comforting meal without the dairy. The roasted butternut squash is puréed into a smooth sauce, and combined with fresh sage and garlic to create a savory pasta dish that’s both rich in flavor and satisfying. It’s a great option for a fall-inspired dinner that’s also vegan-friendly.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound pasta (your choice of shape)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/2 cup vegetable broth
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and lightly browned.
2. While the squash is roasting, cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and fresh sage, sautéing until fragrant, about 2 minutes.
4. Once the squash is roasted, add it to the pan with the garlic and sage. Stir in the vegetable broth and use a potato masher or immersion blender to mash the squash into a smooth purée.
5. Add the cooked pasta to the pan and toss to combine. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
6. Finish with a squeeze of fresh lemon juice for a touch of brightness.
7. Serve hot, garnished with fresh parsley.

This dairy-free butternut squash pasta with sage is a beautifully balanced dish that’s both light and satisfying. The roasted butternut squash creates a creamy sauce that’s enhanced by the earthy flavor of fresh sage, while the lemon juice adds a refreshing twist. It’s a perfect option for a fall-inspired pasta dish that’s free from dairy but full of flavor, making it a great meal for anyone looking to enjoy a cozy, plant-based dinner.

Dairy-Free Butternut Squash Risotto

This creamy, dairy-free butternut squash risotto is an indulgent yet healthy dish that’s perfect for any occasion. The creamy texture of the risotto comes from the roasted butternut squash purée, while the richness of vegetable broth gives it depth. It’s a comforting meal that can easily be made vegan by using plant-based ingredients, and the flavors are perfect for fall.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until soft and caramelized.
2. In a large pot, sauté the chopped onion and garlic in a little olive oil until softened, about 5 minutes.
3. Add the Arborio rice to the pot and cook for another 2-3 minutes, stirring constantly.
4. Pour in the white wine (if using) and stir until absorbed. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
5. Once the squash is roasted, purée it in a blender or with an immersion blender until smooth. Stir the puréed squash into the risotto.
6. Continue adding the broth and stirring until the rice is creamy and cooked through, about 20 minutes.
7. Stir in the coconut milk for added creaminess, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme leaves.

This dairy-free butternut squash risotto is the ultimate comfort food, offering a rich and creamy texture without any dairy. The sweetness of the roasted squash perfectly complements the savory risotto, and the coconut milk adds a smooth, silky finish. It’s a perfect dish for special occasions or a cozy meal at home, and it can be easily customized with your favorite herbs or vegetables. This recipe proves that dairy-free doesn’t mean sacrificing flavor or creaminess.

Dairy-Free Butternut Squash and Black Bean Tacos

These dairy-free butternut squash and black bean tacos are the perfect combination of savory and sweet, offering a delicious and nutritious plant-based meal. The roasted butternut squash provides a sweet, caramelized flavor that pairs beautifully with the earthy black beans, all wrapped in warm corn tortillas. This easy-to-make dish is ideal for Taco Tuesday or as a quick weeknight dinner that’s full of flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon lime juice
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (for garnish)
• Salsa or hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and lightly caramelized.
2. In a medium pan, heat the black beans over medium heat, adding cumin, chili powder, smoked paprika, and lime juice. Stir to combine, and cook for 5-7 minutes, until the beans are heated through and seasoned.
3. Warm the corn tortillas in a dry pan for 1-2 minutes on each side, until soft and pliable.
4. To assemble the tacos, divide the roasted butternut squash and seasoned black beans among the tortillas.
5. Top with fresh cilantro, sliced avocado, and your choice of salsa or hot sauce.
6. Serve immediately and enjoy!

These dairy-free butternut squash and black bean tacos are an incredibly satisfying meal that’s packed with flavor and nutrients. The sweetness of the roasted butternut squash contrasts beautifully with the spiced black beans, and the creamy avocado adds a rich texture without any dairy. Perfect for a quick and healthy dinner, these tacos are sure to become a go-to recipe for anyone craving a flavorful, plant-based meal.

Dairy-Free Butternut Squash and Kale Salad

This dairy-free butternut squash and kale salad is a vibrant, nutrient-dense dish that combines roasted squash, hearty kale, and a tangy lemon vinaigrette. It’s the perfect salad for fall, offering a balance of sweet, savory, and tangy flavors. The roasted butternut squash adds a touch of warmth and depth, while the kale provides a hearty base that’s both satisfying and full of vitamins.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and lightly caramelized.
2. While the squash is roasting, prepare the salad dressing by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper in a small bowl.
3. In a large bowl, massage the chopped kale with a little olive oil and salt until the kale softens and wilts slightly.
4. Once the squash is roasted, allow it to cool for a few minutes before adding it to the kale along with red onion, pumpkin seeds, and dried cranberries.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately, or refrigerate for an hour to allow the flavors to meld together.

This dairy-free butternut squash and kale salad is a colorful, nutrient-packed dish that’s as filling as it is flavorful. The sweetness of the roasted butternut squash pairs beautifully with the tangy dressing, while the pumpkin seeds and dried cranberries add crunch and sweetness. It’s the perfect salad for a light lunch, dinner side dish, or even as a meal prep option that can be enjoyed throughout the week. The balance of textures and flavors makes this salad a standout at any table.

Dairy-Free Butternut Squash Curry

This dairy-free butternut squash curry is a comforting and hearty dish that’s both flavorful and satisfying. The creamy coconut milk base combines with fragrant spices like turmeric, cumin, and cinnamon, creating a rich and aromatic sauce that perfectly complements the natural sweetness of the butternut squash. It’s a perfect dish for a cozy dinner or to serve as part of a larger feast.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, sauté the onion, garlic, and grated ginger over medium heat until softened, about 5 minutes.
3. Add the cumin, turmeric, and cinnamon to the pot, stirring for another minute until fragrant.
4. Add the roasted butternut squash, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This dairy-free butternut squash curry is a perfect blend of sweet, savory, and spicy flavors. The richness of the coconut milk gives the curry a creamy texture without the need for dairy, while the aromatic spices elevate the dish to another level. Served over rice, it’s a comforting meal that’s perfect for any day of the week and can easily be customized with other vegetables or proteins for variety. This dish is sure to become a favorite for anyone seeking a flavorful, plant-based curry.

Dairy-Free Butternut Squash Soup

This dairy-free butternut squash soup is creamy, smooth, and naturally sweet, thanks to the roasted butternut squash. The addition of coconut milk creates a velvety texture while keeping the recipe dairy-free. With a hint of cinnamon, nutmeg, and garlic, this comforting soup is the perfect way to warm up on a chilly day. It’s easy to make and ideal for meal prepping, making it a go-to favorite for busy weeknights or cozy weekends.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.
2. In a large pot, sauté the chopped onion and minced garlic over medium heat for 5 minutes, until softened and fragrant.
3. Add the roasted butternut squash to the pot, along with cinnamon and nutmeg. Stir to combine.
4. Pour in the coconut milk and vegetable broth, stirring to incorporate. Bring to a boil and then reduce the heat to a simmer for 10 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Taste and adjust the seasoning with more salt or pepper if needed.
7. Garnish with fresh parsley and serve warm.

This dairy-free butternut squash soup is rich, creamy, and full of flavor. The roasted squash adds depth and sweetness, while the coconut milk provides a silky texture that makes every spoonful indulgent. With a touch of warming spices, it’s the perfect soup to enjoy on a crisp fall evening or any time you need a comforting bowl of goodness. It’s easy to prepare, healthy, and a great way to enjoy the flavors of autumn.

Dairy-Free Butternut Squash Risotto

This dairy-free butternut squash risotto offers a creamy, comforting meal without the use of butter or cheese. The butternut squash is roasted to bring out its natural sweetness, which is then blended into the creamy rice mixture. Paired with vegetable broth and seasoned with sage, this risotto delivers a rich and flavorful dish that’s perfect for cozy dinners or a side dish to any meal. It’s a great way to enjoy the seasonal flavors of butternut squash in a new way.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 1/2 cups Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1 teaspoon dried sage
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
2. In a large pan, sauté the chopped onion and garlic in a little olive oil over medium heat until softened, about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat the grains in the oil. Cook for 1-2 minutes until lightly toasted.
4. Add the white wine (if using) and cook until mostly absorbed.
5. Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
6. Once the rice is cooked, stir in the roasted butternut squash and dried sage. Mix until well combined.
7. Taste and adjust the seasoning with more salt, pepper, or sage as needed.
8. Garnish with fresh parsley and serve immediately.

This dairy-free butternut squash risotto is the perfect balance of creamy, savory, and sweet flavors. The roasted squash enhances the dish with its natural sweetness, while the rice absorbs all the savory goodness from the vegetable broth. With the added touch of sage, this risotto offers an aromatic, comforting dish that’s perfect for fall. Whether served as a side or a main course, it’s a crowd-pleaser that’s both rich and light at the same time.

Dairy-Free Butternut Squash Pasta

This dairy-free butternut squash pasta features a smooth and creamy sauce made from roasted butternut squash, garlic, and a touch of olive oil. The squash adds a natural sweetness to the pasta sauce, which is perfectly complemented by the savory flavors of garlic and herbs. This dish is not only dairy-free but also a delicious, healthier alternative to traditional creamy pasta sauces. It’s perfect for a weeknight dinner or a cozy weekend meal that everyone will enjoy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lb pasta (gluten-free if desired)
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/4 cup vegetable broth
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and lightly browned.
2. Cook the pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
3. In a large pan, sauté the minced garlic in a little olive oil over medium heat until fragrant, about 2 minutes.
4. Add the roasted butternut squash, dried thyme, nutmeg, and vegetable broth to the pan. Stir and cook for 5-7 minutes to combine the flavors.
5. Using a blender or immersion blender, puree the squash mixture until smooth and creamy. If needed, add some of the reserved pasta water to reach a desired sauce consistency.
6. Toss the cooked pasta with the squash sauce, adding more reserved pasta water if needed to coat the pasta evenly.
7. Garnish with fresh basil or parsley and serve immediately.

This dairy-free butternut squash pasta is a delicious, creamy dish that offers a perfect combination of sweet and savory flavors. The roasted squash provides a rich and velvety sauce that perfectly coats the pasta, making every bite indulgent yet light. It’s an easy and satisfying recipe that’s perfect for any occasion, offering a wholesome and dairy-free alternative to traditional creamy pasta sauces. Whether you’re vegan, lactose intolerant, or simply looking for a healthy twist, this dish is sure to impress.

Dairy-Free Butternut Squash Tacos

These dairy-free butternut squash tacos are a vibrant, flavorful take on traditional tacos. Roasted butternut squash is paired with sautéed onions, black beans, and a tangy avocado-lime dressing, all wrapped in soft corn tortillas. The sweetness of the squash, along with the richness of black beans and the fresh zest of the lime, creates a balanced and satisfying meal. Perfect for taco night or a quick weeknight dinner, these tacos are vegan-friendly, gluten-free, and incredibly delicious.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, thinly sliced
• 1 avocado, mashed
• 1 tablespoon lime juice
• 8 small corn tortillas
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
2. While the squash is roasting, sauté the sliced red onion in a pan over medium heat with a drizzle of olive oil. Cook for 5-7 minutes, until softened.
3. Mash the avocado with lime juice, adding salt and pepper to taste, to make the avocado-lime dressing.
4. Heat the corn tortillas in a dry skillet for 1-2 minutes on each side until warm and slightly charred.
5. Once the squash is roasted, assemble the tacos by placing a few pieces of butternut squash on each tortilla. Top with sautéed onions, black beans, and a dollop of the avocado-lime dressing.
6. Garnish with fresh cilantro and serve immediately.

These dairy-free butternut squash tacos are a flavorful and healthy twist on a taco night favorite. The roasted squash adds a natural sweetness that pairs perfectly with the creamy avocado-lime dressing and savory black beans. The combination of textures—from the tender squash to the crisp tortillas and fresh cilantro—makes each bite a satisfying delight. Whether you’re looking for a light meal or something to satisfy your taco cravings, these tacos are a great option that everyone can enjoy.

Dairy-Free Butternut Squash and Chickpea Curry

This dairy-free butternut squash and chickpea curry is a hearty, flavorful dish that’s perfect for a filling meal. The creamy coconut milk forms the base of the curry, while the butternut squash and chickpeas absorb all the delicious spices. A fragrant mix of ginger, garlic, turmeric, and cumin adds depth and warmth to the dish. Paired with fluffy rice or flatbreads, this curry is both comforting and nourishing, making it a perfect weeknight dinner or meal prep option.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 5 minutes until softened and fragrant.
2. Stir in the turmeric and cumin, cooking for another minute to release the spices’ aromas.
3. Add the cubed butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine.
4. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the squash is tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice or with naan bread, garnished with fresh cilantro.

This dairy-free butternut squash and chickpea curry is a comforting and filling dish with layers of rich, aromatic flavors. The creamy coconut milk and tender butternut squash create a luscious base, while the chickpeas add protein and texture. The warm spices bring depth to the curry, making it a satisfying meal that’s perfect for any occasion. Whether served with rice or flatbreads, this curry is both nourishing and flavorful, providing a wholesome, dairy-free option for a weeknight dinner.

Dairy-Free Butternut Squash Salad with Tahini Dressing

This dairy-free butternut squash salad is a light yet satisfying meal that’s perfect for lunch or dinner. Roasted butternut squash is paired with fresh greens, red onions, and crunchy toasted nuts. The tahini dressing adds a creamy, nutty richness without any dairy, while a drizzle of honey and lemon juice enhances the natural sweetness of the squash. This salad is both vibrant and hearty, providing a nutritious and filling meal that’s full of flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (such as spinach, arugula, or kale)
• 1/4 red onion, thinly sliced
• 1/4 cup toasted walnuts or pecans
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• Water, to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
2. While the squash is roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, honey (or maple syrup), and a splash of water until smooth and creamy. Adjust the consistency with more water if needed.
3. Once the squash is done, allow it to cool for a few minutes before assembling the salad.
4. In a large bowl, toss the mixed greens with the roasted butternut squash, red onions, and toasted nuts.
5. Drizzle the tahini dressing over the salad and toss to coat.
6. Serve immediately or refrigerate for a chilled version.

This dairy-free butternut squash salad is a perfect blend of sweet and savory flavors. The roasted squash adds warmth and depth, while the crunchy nuts and fresh greens provide texture. The tahini dressing brings a creamy, nutty finish that elevates the entire dish. It’s a nutritious and satisfying option that can be served as a main course or a side dish. This salad is not only packed with flavor but also a great way to enjoy the seasonal bounty of butternut squash in a healthy, dairy-free format.

Note: More recipes are coming soon!