50+ Delicious Dutch Oven Butternut Squash Recipes for Every Season

The humble butternut squash is a fall and winter favorite, known for its sweet, nutty flavor and rich, creamy texture.

\Whether you’re looking to warm up on a chilly evening or impress your guests with a savory dish, the Dutch oven is the perfect vessel for cooking this versatile vegetable.

From hearty soups to savory stews and even sweet desserts, butternut squash shines in a Dutch oven, where its natural sweetness is enhanced and flavors meld beautifully.

In this article, we’ve curated 50+ Dutch oven butternut squash recipes that will make your meals healthier, richer, and more satisfying.

Whether you’re a seasoned home cook or a beginner looking for easy-to-follow recipes, you’ll find a dish that suits every taste and occasion.

These recipes are perfect for weeknight dinners, special occasions, and everything in between, giving you a plethora of ways to enjoy the goodness of butternut squash.

50+ Delicious Dutch Oven Butternut Squash Recipes for Every Season

Dutch oven cooking with butternut squash is not only simple but also rewarding.

With its natural sweetness and versatility, butternut squash becomes the star ingredient in a variety of dishes, from creamy soups and comforting stews to vibrant salads and even savory casseroles.

Whether you’re a vegetarian or just someone who enjoys hearty, wholesome meals, these 50+ Dutch oven butternut squash recipes provide endless inspiration.

By using a Dutch oven, you get the added benefit of evenly cooked, tender squash that absorbs the flavors of your herbs, spices, and other ingredients, making each bite more delicious than the last.

So, next time you have a butternut squash on hand, grab your Dutch oven and start cooking up something extraordinary.

With these recipes in your repertoire, you’ll never run out of creative ways to enjoy this autumn-inspired vegetable all year round.

Dutch Oven Roasted Butternut Squash Soup

A velvety, comforting soup made with roasted butternut squash, onions, garlic, and a hint of nutmeg, all cooked to perfection in a Dutch oven. This recipe brings out the sweetness of the squash, complemented by a creamy texture and warm spices, making it perfect for fall or winter meals. It’s easy to make and results in a rich, flavorful soup that is both nutritious and satisfying.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk or heavy cream
• 1 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until the squash is tender and caramelized.
2. In a Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
3. Add the roasted squash to the Dutch oven along with the vegetable broth and nutmeg. Bring to a simmer, cooking for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender.
5. Stir in the coconut milk or heavy cream, and season with salt and pepper to taste.
6. Garnish with fresh thyme or parsley before serving.

This soup is the perfect winter comfort food, with its creamy texture and rich flavor that highlights the natural sweetness of the butternut squash. The roasting step enhances the squash’s caramelization, adding a depth of flavor that balances perfectly with the spices. The coconut milk or cream creates a luxurious, velvety finish, making each spoonful irresistible.

Dutch Oven Butternut Squash Risotto

This creamy and decadent butternut squash risotto is cooked in a Dutch oven for an easy, one-pot meal. The rich squash pairs beautifully with the creamy texture of the risotto, while fresh sage and parmesan cheese bring in earthy, savory flavors. It’s a comforting dish that can be served as a side or a main course.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 4 cups chicken or vegetable broth, kept warm
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter
• Fresh sage leaves, chopped (optional)
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
2. In a Dutch oven, heat the remaining olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the Arborio rice to the Dutch oven and stir to coat with oil, cooking for 1-2 minutes.
4. Pour in the white wine, if using, and stir until the wine is mostly absorbed by the rice.
5. Gradually add the warm broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the roasted butternut squash, parmesan cheese, butter, and fresh sage, if desired. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra parmesan and sage.

This risotto combines the natural sweetness of the roasted butternut squash with the rich creaminess of the Arborio rice, creating a comforting, flavorful dish. The Dutch oven helps create an even cook, keeping the rice creamy and soft while the squash adds texture and depth. The hint of sage and parmesan rounds out the flavors, making this dish a perfect accompaniment to a fall or winter meal.

Dutch Oven Butternut Squash and Chickpea Stew

This hearty and nutritious stew is packed with the earthy flavors of butternut squash and chickpeas, slow-cooked to perfection in a Dutch oven. The combination of warming spices, vegetables, and protein-rich chickpeas makes it a filling, one-pot meal that’s perfect for any weeknight dinner or meal prep.

Ingredients:

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

Directions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the chopped onion, garlic, and carrots, cooking for 5 minutes until the onion softens.
2. Add the butternut squash cubes and cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin, paprika, turmeric, and cinnamon, cooking for 1-2 minutes until the spices become fragrant.
4. Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil. Reduce the heat and simmer, covered, for 30-35 minutes, or until the squash is tender.
5. Add the chickpeas to the pot and continue to simmer for another 10 minutes to allow the flavors to meld together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This butternut squash and chickpea stew is a perfect example of how simple ingredients can come together to create a deeply flavorful and comforting dish. The Dutch oven makes the slow cooking process effortless, allowing the squash to soften and the chickpeas to absorb the warming spices. The stew is hearty and satisfying, making it an excellent choice for a cozy meal, especially when served with a side of warm crusty bread.

Dutch Oven Butternut Squash and Sausage Casserole

This savory butternut squash and sausage casserole is a perfect blend of flavors, combining the sweetness of squash with the rich, savory taste of sausage. Cooked in a Dutch oven, this dish is simple to prepare and results in a hearty, filling meal that can be served for lunch or dinner. The crispy, golden topping and the tender squash make it a satisfying comfort food.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 pound Italian sausage (mild or spicy), removed from casing
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (preferably panko)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
3. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
4. Stir in the cubed butternut squash, thyme, and sage, cooking for an additional 5 minutes to allow the squash to absorb some of the flavors.
5. Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Season with salt and pepper.
6. Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 30-35 minutes, or until the squash is tender.
7. In a small bowl, mix the Parmesan cheese and breadcrumbs. Sprinkle the mixture over the casserole and return the Dutch oven to the oven, uncovered, for an additional 10-15 minutes or until the top is golden brown and crispy.
8. Garnish with fresh parsley before serving.

This casserole is a fantastic combination of sweet and savory, with the sausage providing a rich base while the butternut squash adds a subtle sweetness and texture. The creamy sauce helps bring everything together, and the crispy breadcrumb topping adds a satisfying crunch. It’s a great dish to make for a family meal or dinner party, offering both comfort and flavor.

Dutch Oven Butternut Squash and Spinach Gratin

This butternut squash and spinach gratin is a rich, cheesy dish that makes for a great side or a main course. The tender squash, mixed with spinach and layered with a creamy, cheesy sauce, is baked to perfection in a Dutch oven, creating a golden, bubbly topping. It’s a comforting and delicious way to enjoy butternut squash.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 2 cups fresh spinach, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large Dutch oven, melt butter over medium heat. Add the flour and cook, stirring constantly for 1-2 minutes, until the mixture becomes golden.
3. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens, about 5 minutes.
4. Stir in the Gruyère cheese, Parmesan, nutmeg, salt, and pepper, continuing to stir until the cheese is fully melted and the sauce is smooth.
5. In a separate pan, sauté the spinach over medium heat until wilted, about 3-4 minutes. Remove from heat and set aside.
6. Layer the bottom of the Dutch oven with the sliced butternut squash, followed by a layer of sautéed spinach. Repeat the layers until all ingredients are used up.
7. Pour the creamy cheese sauce over the layered vegetables, making sure everything is covered.
8. Cover the Dutch oven and bake for 30 minutes. Remove the lid and continue baking for an additional 10-15 minutes, or until the top is golden and bubbly.
9. Garnish with fresh thyme before serving.

This gratin combines the sweetness of the butternut squash with the earthy spinach and the richness of the creamy cheese sauce. The dish becomes golden and crispy on top, while remaining creamy and tender inside. It’s a wonderful way to incorporate more vegetables into your meal, and the comforting, cheesy texture makes it irresistible.

Dutch Oven Butternut Squash Chili

This warming and hearty butternut squash chili is a great twist on traditional chili, packed with the sweetness of squash and a variety of beans, tomatoes, and spices. The Dutch oven allows the flavors to meld together slowly, resulting in a thick, comforting stew that’s perfect for cool evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream or avocado (optional toppings)

Directions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Add the cubed butternut squash and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon, cooking for 1-2 minutes until fragrant.
4. Add the kidney beans, black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the squash is tender.
5. Season the chili with salt and pepper to taste.
6. Serve the chili hot, garnished with fresh cilantro and optional toppings like sour cream or avocado.

This butternut squash chili is a perfect balance of savory, spicy, and sweet. The squash gives the chili a natural sweetness, while the variety of beans adds heartiness and texture. The spices and broth combine to create a rich, flavorful base. It’s an ideal dish for a cozy night in or for feeding a crowd, and it’s easily customizable with toppings like sour cream or avocado for extra creaminess.

Dutch Oven Butternut Squash and Sweet Potato Stew

This hearty and nutritious stew combines the natural sweetness of butternut squash and sweet potatoes, slow-cooked together in a Dutch oven for a satisfying, comforting meal. Infused with warming spices like cinnamon and cumin, this stew is perfect for fall and winter evenings. It’s full of rich flavors and textures, making it ideal for a vegan or vegetarian meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk (full-fat for extra creaminess)
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Stir in the ground cinnamon, cumin, turmeric, and ginger, cooking for 1-2 minutes to allow the spices to become fragrant.
3. Add the cubed butternut squash and sweet potatoes to the pot, stirring to combine with the spices and onions.
4. Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
5. Cover the Dutch oven and cook for 30-35 minutes, or until the squash and sweet potatoes are tender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This butternut squash and sweet potato stew is a nourishing dish that combines the velvety texture of the squash and sweet potatoes with the rich, creamy coconut milk. The warm spices create a comforting flavor profile, making this stew a perfect dish for cooler months. It’s simple to prepare but offers a depth of flavor that will have everyone asking for seconds.

Dutch Oven Butternut Squash and Leek Risotto

A creamy, savory risotto made with the delicate flavor of leeks and the subtle sweetness of butternut squash. The slow-cooked rice in a Dutch oven is perfectly tender and infused with the flavors of the squash and leeks. A touch of Parmesan cheese and fresh herbs bring the dish to life, making it a luxurious, comforting meal.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 1 leek, cleaned and thinly sliced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon ground thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender and caramelized.
2. In a Dutch oven, heat the butter over medium heat. Add the sliced leeks and sauté for 4-5 minutes until softened.
3. Add the Arborio rice to the pot, stirring for 2 minutes until the rice is well-coated and lightly toasted.
4. Pour in the white wine, if using, and cook for 2-3 minutes until the wine is mostly absorbed.
5. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the roasted butternut squash, Parmesan cheese, and thyme. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.

This butternut squash and leek risotto is a comforting, creamy dish with a rich depth of flavor. The natural sweetness of the squash balances beautifully with the savory leeks and Parmesan, while the Arborio rice creates a luxurious, creamy texture. It’s a wonderful option for a cozy dinner or as a side dish for a larger meal.

Dutch Oven Butternut Squash and Kale Soup

This hearty and flavorful soup combines the earthy taste of kale with the sweetness of butternut squash, all simmered together in a Dutch oven to create a delicious, satisfying meal. It’s a perfect option for a light yet filling lunch or dinner, with a touch of creaminess and a dash of warming spices.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 cups chopped kale, stems removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk or heavy cream
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)

Directions:

1. In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Stir in the ground cumin, turmeric, and cinnamon, cooking for 1-2 minutes until the spices are aromatic.
3. Add the cubed butternut squash to the pot, stirring to combine with the onions and spices. Cook for 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook, covered, for 20-25 minutes, or until the squash is tender.
5. Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale has wilted and softened.
6. Add the coconut milk or heavy cream, stirring to combine. Season with salt and pepper to taste, and add a squeeze of fresh lemon juice for brightness, if desired.
7. Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.

This butternut squash and kale soup is rich and warming, with the sweetness of the squash balancing the earthy bitterness of the kale. The coconut milk or cream adds a creamy texture, making it a comforting choice for colder weather. It’s a nutritious, flavorful option that’s easy to make and perfect for a cozy meal.

Dutch Oven Butternut Squash and Black Bean Tacos

These delicious, flavorful tacos bring together the sweetness of roasted butternut squash and the heartiness of black beans. Cooked in a Dutch oven, the vegetables and beans are simmered in a blend of spices, creating a tasty filling for soft tortillas. Top with fresh cilantro, avocado, and a squeeze of lime for the perfect balance of flavors.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste
• 8 small flour or corn tortillas
• Fresh cilantro, chopped (for garnish)
• Avocado slices (optional, for topping)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. In a Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the black beans to the Dutch oven, stirring to combine with the onions and garlic. Cook for 5 minutes, allowing the flavors to meld together.
4. Once the butternut squash is roasted, add it to the Dutch oven with the black beans. Stir in the lime juice and cook for another 5 minutes, allowing the mixture to heat through.
5. Warm the tortillas in a dry skillet or microwave, then fill each with the squash and black bean mixture.
6. Garnish with fresh cilantro and avocado slices, and serve with a squeeze of lime.

These tacos are bursting with flavor, with the sweet and savory squash pairing perfectly with the earthy black beans. The roasted squash adds a delightful depth of flavor, while the lime juice brightens up the dish. This is a great option for a quick, meatless dinner that doesn’t sacrifice on taste or texture.

Dutch Oven Butternut Squash and Apple Curry

This warm and aromatic curry combines the sweetness of butternut squash and apples, creating a unique and comforting dish. Cooked in a Dutch oven, the squash and apples absorb the fragrant spices, resulting in a flavorful, creamy curry. It’s perfect for a vegan meal or served over rice for a more substantial dish.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can coconut milk (full-fat)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions:

1. In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Add the garlic and grated ginger, cooking for another 1-2 minutes.
2. Stir in the curry powder, cumin, and cinnamon, cooking for another minute to let the spices release their fragrance.
3. Add the cubed butternut squash and diced apples to the Dutch oven, stirring to coat with the spices. Cook for 5 minutes, letting the ingredients begin to soften.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer, then cover the pot and cook for 25-30 minutes, or until the squash is tender.
5. Season the curry with salt and pepper to taste.
6. Serve the curry over rice or with naan, garnished with fresh cilantro.

This butternut squash and apple curry is a comforting, warming dish, perfect for cooler weather. The sweetness of the squash and apples is balanced by the richness of the coconut milk and the depth of the spices. It’s a nourishing, flavorful dish that can be served as a main course or paired with your favorite sides.

Dutch Oven Butternut Squash and Chickpea Salad

This fresh and vibrant salad is perfect for a light lunch or as a side dish. Roasted butternut squash and chickpeas are combined with fresh greens and a tangy dressing to create a filling yet healthy dish. Cooked in a Dutch oven, the squash and chickpeas are infused with spices, adding layers of flavor to the salad.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 4 cups mixed greens (e.g., arugula, spinach, or kale)
• 1/2 cup pomegranate seeds (optional, for garnish)
• 1/4 cup crumbled feta cheese (optional, for garnish)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). In a bowl, toss the butternut squash cubes with olive oil, cumin, coriander, turmeric, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
2. While the squash is roasting, heat a tablespoon of olive oil in a Dutch oven over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until lightly crispy and golden.
3. To make the dressing, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl.
4. Once the butternut squash is roasted and the chickpeas are crispy, combine them with the mixed greens in a large bowl.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with pomegranate seeds and crumbled feta cheese, if desired, before serving.

This butternut squash and chickpea salad is a light yet satisfying dish that’s perfect for any season. The roasted squash provides sweetness and depth, while the chickpeas add a delightful crunch. The tangy dressing brings everything together, making it a fresh and flavorful salad that is both healthy and delicious.

Dutch Oven Butternut Squash and Sausage Skillet

This hearty and savory dish features roasted butternut squash paired with sausage, all simmered together in a Dutch oven. The sausage adds a rich, savory flavor, while the squash provides a sweet contrast, making this a satisfying one-pot meal that’s perfect for fall dinners. The addition of onions, garlic, and fresh herbs takes this dish to the next level.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 Italian sausages, casing removed (or your preferred sausage)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, thyme, sage, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
2. In a Dutch oven, heat olive oil over medium heat. Add the sausage and cook for 5-7 minutes, breaking it apart with a spoon as it browns.
3. Add the chopped onion and garlic to the Dutch oven, cooking for another 5 minutes, until the onion is softened.
4. Once the butternut squash is roasted, add it to the Dutch oven, stirring to combine with the sausage and onions.
5. Cook everything together for an additional 5 minutes, allowing the flavors to meld together.
6. Garnish with freshly chopped parsley before serving.

This Dutch oven butternut squash and sausage skillet is the perfect combination of savory and sweet. The sausage provides a rich, meaty flavor that complements the sweetness of the squash, while the roasting process deepens the squash’s natural sweetness. It’s a simple, yet flavorful dish that’s perfect for any fall evening.

Dutch Oven Butternut Squash and Spinach Lasagna

This vegetarian lasagna is a lighter, but equally satisfying twist on the classic. Butternut squash and spinach are layered between sheets of lasagna noodles, all smothered in a creamy, cheesy sauce. Cooking everything in a Dutch oven ensures that the flavors meld together beautifully for a dish that’s rich, comforting, and perfect for a crowd.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 pound fresh spinach
• 9 lasagna noodles, cooked according to package instructions
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup heavy cream
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes, or until tender.
2. While the squash is roasting, cook the spinach in a large pan over medium heat until wilted, about 3-4 minutes. Set aside.
3. In a bowl, combine the ricotta cheese, egg, heavy cream, mozzarella, and Parmesan. Stir in the cooked spinach and season with salt and pepper to taste.
4. Once the butternut squash is roasted, mash it slightly with a fork and season with a pinch of salt and pepper.
5. To assemble the lasagna in a Dutch oven, spread a layer of marinara sauce at the bottom of the pot. Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta-spinach mixture, mashed butternut squash, and more marinara sauce. Repeat the layers, finishing with a layer of marinara sauce and the remaining mozzarella cheese on top.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
7. Let the lasagna sit for 10 minutes before serving.

This Dutch oven butternut squash and spinach lasagna offers a rich, creamy texture with the sweetness of the squash complementing the savory cheese and spinach layers. The roasted squash enhances the flavor and depth of the dish, making it a perfect vegetarian main course for any meal. It’s filling, flavorful, and ideal for feeding a crowd.

Dutch Oven Butternut Squash and Mushroom Gravy

This creamy and savory gravy pairs beautifully with mashed potatoes, roasted meats, or even over a vegetable dish. The rich butternut squash blends seamlessly with earthy mushrooms to create a comforting, flavorful sauce, all cooked together in a Dutch oven for maximum flavor.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup mushrooms, sliced (cremini or white mushrooms work best)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Directions:

1. In a Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes, until softened.
2. Add the sliced mushrooms to the pot and cook for 8-10 minutes, until they release their moisture and become tender.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Add the cubed butternut squash to the pot, followed by the vegetable broth. Stir well to combine and bring to a simmer.
5. Cover the pot and cook for 20 minutes, or until the squash is tender and fully cooked through.
6. Use an immersion blender or regular blender to puree the mixture until smooth. If you prefer a chunkier texture, you can blend only half of the mixture and leave some mushrooms and squash intact.
7. Stir in the heavy cream and thyme, and season with salt and pepper to taste.
8. Serve the gravy over mashed potatoes, roasted chicken, or any dish that could use a creamy, flavorful sauce.

This Dutch oven butternut squash and mushroom gravy is perfect for adding a rich, comforting element to your meals. The sweetness of the squash balances beautifully with the earthiness of the mushrooms, and the creamy texture from the heavy cream makes it feel indulgent. It’s a versatile sauce that enhances both vegetarian and meat-based dishes alike.

Note: More recipes​ are coming soon!