25+ Delicious Diabetic Butternut Squash Recipes To Try Today!

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diabetic butternut squash recipes

Butternut squash is a nutritional powerhouse packed with fiber, vitamins, and minerals, making it an excellent choice for people with diabetes.

This versatile winter squash can be transformed into a variety of delicious and satisfying dishes. Whether you’re craving a hearty soup, a flavorful main course, or a sweet treat, this collection of 25+ diabetic-friendly butternut squash recipes has something for everyone.

Get ready to explore the incredible taste and health benefits of this superfood while managing your blood sugar levels effectively.

25+ Delicious Diabetic-Friendly Butternut Squash Recipes To Try Today

With these 25+ recipes, you’ll discover a wide range of ways to enjoy this versatile ingredient while maintaining optimal blood sugar control.

Remember to always consult with your healthcare provider or registered dietitian to create a personalized meal plan that suits your specific needs.

By making mindful food choices and enjoying flavorful dishes like these, you can savor the taste of good health.

Creamy Butternut Squash Soup

This creamy butternut squash soup is a comforting and satisfying dish, perfect for a chilly day. Packed with flavor and low in carbohydrates, it’s a great choice for people with diabetes. The addition of Greek yogurt lends a rich creaminess without the need for heavy cream.

Ingredients:

  • 1 large butternut squash, peeled and seeded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup Greek yogurt
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh sage for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Cut butternut squash into chunks and toss with a drizzle of olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
  2. While squash is roasting, sauté onion and garlic in a large pot over medium heat until softened.
  3. Add chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Transfer roasted squash to a blender or food processor and puree until smooth.
  5. Add the pureed squash to the pot with the broth and stir to combine.
  6. Stir in Greek yogurt and nutmeg. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh sage.

This creamy butternut squash soup is a delicious and nutritious option for people with diabetes. The combination of butternut squash, a good source of fiber, and lean protein from the chicken broth helps to regulate blood sugar levels. The Greek yogurt adds a touch of richness without the added fat and calories of heavy cream. Enjoy this flavorful soup as a hearty appetizer or a light meal.

Roasted Butternut Squash and Spinach Salad

This vibrant and flavorful salad is a perfect way to incorporate butternut squash into your diabetic diet. The combination of sweet roasted squash, savory spinach, and a tangy vinaigrette creates a delicious and satisfying dish. This salad is packed with nutrients and low in carbohydrates, making it a healthy choice for people with diabetes.

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups fresh spinach
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese

For the vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. In a large bowl, combine spinach, red onion, and dried cranberries.
  3. Whisk together vinaigrette ingredients in a small bowl.
  4. Add roasted butternut squash and feta cheese to the salad. Drizzle with vinaigrette and toss to coat.

This roasted butternut squash and spinach salad is a refreshing and healthy meal option for people with diabetes. The combination of fiber-rich butternut squash, protein-packed spinach, and healthy fats from the olive oil helps to keep you feeling full and satisfied. The vinaigrette adds a burst of flavor without spiking your blood sugar levels. Enjoy this salad as a light lunch or a side dish.

Butternut Squash and Chickpea Curry

This flavorful and satisfying curry is a great way to incorporate butternut squash into your diabetic meal plan. Packed with protein from chickpeas and low in carbohydrates, it’s a healthy and delicious option. The curry is also rich in fiber, which helps to regulate blood sugar levels.

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14.5 ounces) coconut milk
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
  2. Stir in garlic, ginger, cumin, coriander, and chili powder. Cook for 1 minute.
  3. Add butternut squash and cook for 5 minutes.
  4. Stir in chickpeas, coconut milk, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is tender.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

This butternut squash and chickpea curry is a warm and comforting dish that is perfect for people with diabetes. The combination of protein-rich chickpeas and fiber-rich butternut squash helps to keep you feeling full and satisfied. The curry is also low in carbohydrates, making it a healthy choice for blood sugar management. Enjoy this flavorful curry with brown rice or cauliflower rice for a complete meal.

Butternut Squash and Quinoa Stuffed Acorn Squash

This dish is a complete meal in one, combining the sweetness of butternut squash with the heartiness of quinoa. It’s a visually appealing and nutritious option for diabetics.

Ingredients:

  • 2 acorn squash, halved and seeded
  • 1 cup cooked quinoa
  • 1 cup cooked butternut squash, mashed
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Optional: crumbled goat cheese or Greek yogurt

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Scoop out the seeds from the acorn squash halves and set aside.
  3. In a large bowl, combine cooked quinoa, mashed butternut squash, onion, red bell pepper, garlic, cinnamon, nutmeg, salt, and pepper.
  4. Stuff the acorn squash halves with the quinoa mixture.
  5. Place the stuffed acorn squash halves on a baking sheet and bake for 30-35 minutes, or until the squash is tender.
  6. Optional: Top with crumbled goat cheese or Greek yogurt.

This dish is packed with fiber, protein, and healthy fats, making it a satisfying and blood sugar-friendly meal. The combination of sweet and savory flavors creates a delicious and comforting dish.

Butternut Squash and Apple Oatmeal

This warm and comforting oatmeal is a perfect breakfast option for diabetics. The combination of sweet apples and savory butternut squash creates a balanced flavor profile.

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1 cup almond milk
  • 1/2 cup chopped butternut squash
  • 1/2 apple, diced
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • Optional: sweetener to taste

Instructions:

  1. In a small saucepan, combine oats, almond milk, butternut squash, apple, chia seeds, cinnamon, and nutmeg.
  2. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened.
  3. Sweeten to taste, if desired.

This oatmeal is a great way to start your day with a nutritious and satisfying meal. The fiber from the oats and butternut squash helps to regulate blood sugar levels, while the apple adds sweetness and flavor.

Butternut Squash and Black Bean Chili

This hearty chili is a perfect option for a cold day. It’s packed with protein and fiber, making it a filling and satisfying meal. The butternut squash adds a sweetness and creaminess to the chili.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup cooked butternut squash, cubed
  • Salt and pepper to taste
  • Optional: toppings such as avocado, sour cream, and cilantro

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and green bell pepper, cook until softened.
  2. Stir in garlic, chili powder, cumin, and cayenne pepper. Cook for 1 minute.
  3. Add black beans, kidney beans, diced tomatoes, chicken broth, and butternut squash. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until thickened.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with your favorite chili toppings.

This chili is a hearty and satisfying meal that is perfect for a cold day. The combination of black beans and butternut squash provides a good source of protein and fiber, helping to keep you feeling full and satisfied.

Butternut Squash and Goat Cheese Stuffed Chicken Breast

This dish is a flavorful and elegant option for a weeknight dinner or special occasion. The combination of sweet butternut squash and creamy goat cheese creates a delightful contrast to the savory chicken.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 cup cooked butternut squash, mashed
  • 1/4 cup goat cheese
  • 1 tablespoon chopped fresh sage
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Butterfly the chicken breasts to create a pocket.
  3. In a bowl, combine mashed butternut squash, goat cheese, and sage. Season with salt and pepper.
  4. Stuff the chicken breasts with the butternut squash mixture.
  5. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.

Serve with a side of roasted Brussels sprouts for a complete and balanced meal.

Butternut Squash and Kale Soup

This hearty and nutritious soup is packed with vitamins, minerals, and fiber. It’s a perfect way to warm up on a cold day.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 4 cups chicken broth
  • 2 cups chopped kale
  • 1/2 cup red lentils
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
  2. Add butternut squash and cook for 5 minutes.
  3. Stir in chicken broth, kale, and red lentils. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender and butternut squash is cooked through.
  4. Use an immersion blender to puree the soup to your desired consistency.
  5. Season with salt and pepper to taste.

Serve hot with a crusty bread for dipping.

Butternut Squash and Sweet Potato Fries

A healthier alternative to traditional french fries, these butternut squash and sweet potato fries are crispy on the outside and tender on the inside. They’re a great side dish or snack.

Ingredients:

  • 1 large butternut squash, peeled and cut into fries
  • 1 large sweet potato, peeled and cut into fries
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine butternut squash fries, sweet potato fries, olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat.
  3. Spread the fries in a single layer on a baking sheet.
  4. Bake for 25-30 minutes, or until golden brown and crispy.

Serve with your favorite dipping sauce.

Butternut Squash and Spinach Lasagna

This lasagna is a hearty and satisfying meal that is lower in carbohydrates than traditional lasagna. The butternut squash adds sweetness and moisture to the dish.

Ingredients:

  • 9 lasagna noodles
  • 1 pound lean ground turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked butternut squash, mashed
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a large skillet, brown ground turkey. Add onion and garlic, cook until softened. Stir in oregano and basil.
  4. Add crushed tomatoes, diced tomatoes, and salt and pepper. Bring to a simmer and cook for 15 minutes.
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, butternut squash, and spinach.
  6. Assemble lasagna by layering noodles, meat sauce, and ricotta mixture in a 9×13 inch baking dish. Repeat layers, ending with a layer of meat sauce and mozzarella cheese.
  7. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until bubbly and golden brown.

Butternut Squash and Feta Stuffed Peppers

These stuffed peppers are a colorful and flavorful meal that is low in carbohydrates and high in protein. The combination of sweet butternut squash and salty feta cheese creates a delicious filling.

Ingredients:

  • 4 large bell peppers, cut in half and seeded
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup cooked butternut squash, mashed
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, brown ground turkey. Add onion and garlic, cook until softened. Stir in cumin and chili powder.
  3. Add black beans and butternut squash. Cook for 5 minutes.
  4. Stir in feta cheese and season with salt and pepper.
  5. Stuff bell pepper halves with the turkey and butternut squash mixture.
  6. Place stuffed peppers in a baking dish and bake for 25-30 minutes, or until peppers are tender.

Butternut Squash and Coconut Curry

This creamy and flavorful curry is a perfect weeknight meal. The sweetness of the butternut squash complements the spicy flavors of the curry.

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 (14-ounce) can coconut milk
  • 1 cup chicken broth
  • 1 large butternut squash, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • Fresh cilantro, for garnish

Instructions:

  1. Heat coconut oil in a large pot over medium heat. Add onion and garlic, cook until softened.
  2. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
  3. Add coconut milk, chicken broth, and butternut squash. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is tender.
  4. Stir in chickpeas. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh cilantro.

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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.