50+ Cozy Fall Butternut Squash Recipes to Warm Your Soul

As the leaves begin to turn and the air grows crisp, fall brings with it a bounty of seasonal produce that inspires a wave of comforting, hearty dishes.

Among the stars of autumn cooking is butternut squash, a versatile ingredient that can be roasted, puréed, sautéed, or baked into a myriad of delightful recipes. Its naturally sweet, nutty flavor and creamy texture make it an ideal addition to both savory and sweet dishes alike.

In this blog post, we’ll explore over 50 delicious fall butternut squash recipes that showcase the squash’s incredible versatility.

Whether you’re looking for comforting soups, vibrant salads, decadent casseroles, or sweet treats, there’s something here for every palate.

Each recipe captures the essence of fall, making the most of this seasonal favorite.

Let’s dive into the world of butternut squash and discover how you can incorporate it into your autumn menu!

50+ Cozy Fall Butternut Squash Recipes to Warm Your Soul

Incorporating butternut squash into your fall cooking not only enhances the flavors of your dishes but also brings a wealth of nutritional benefits.

From hearty soups and comforting casseroles to delightful desserts, the recipes highlighted in this collection are sure to please family and friends alike.

As the season of harvest approaches, embrace the warmth and flavor of butternut squash, and let these 50+ recipes inspire your culinary creativity.

Whether you’re hosting a gathering or enjoying a cozy night in, these dishes will add a touch of seasonal delight to your table.

So grab your favorite butternut squash and get ready to create something delicious this fall!

Creamy Butternut Squash Soup

This creamy butternut squash soup is the epitome of fall comfort food. With its velvety texture and rich flavors, this soup warms you from the inside out. Blending roasted squash with aromatic spices creates a delicious balance, making it a perfect starter or a light meal paired with crusty bread.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• ½ cup heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Squash: Toss the cubed butternut squash in olive oil, salt, and pepper. Spread it out on the prepared baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Combine Ingredients: Add the roasted butternut squash, vegetable broth, cumin, nutmeg, and additional salt and pepper to the pot. Bring to a simmer and cook for about 10 minutes.
5. Blend: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender and blend in batches.
6. Finish with Cream: Stir in the heavy cream if using, and heat through for an additional 5 minutes.
7. Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

This creamy butternut squash soup embodies the flavors of fall and is incredibly satisfying. It’s easy to make, packed with nutrients, and perfect for cozy dinners or gatherings. Whether served as an appetizer or the main attraction, this soup is sure to impress your guests and leave them craving more. Plus, it’s freezer-friendly, allowing you to enjoy a taste of fall even on the busiest days!

Roasted Butternut Squash and Quinoa Salad

This roasted butternut squash and quinoa salad is a vibrant and healthy dish, ideal for fall. Packed with colorful veggies, protein-rich quinoa, and a light vinaigrette, it serves as a great side or a hearty main course. The combination of roasted squash with fresh greens creates a delightful contrast that’s both satisfying and nourishing.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups spinach or arugula
• 1 red bell pepper, diced
• ½ cup dried cranberries
• ¼ cup pumpkin seeds
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on the baking sheet and roast for 25-30 minutes, or until tender and golden.
3. Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes.
4. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted butternut squash, spinach, diced bell pepper, dried cranberries, and pumpkin seeds.
5. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
6. Serve: Garnish with fresh parsley and serve warm or at room temperature.

This roasted butternut squash and quinoa salad is not only beautiful but also a powerhouse of nutrients. The sweetness of the squash complements the savory quinoa, while the cranberries add a hint of tartness. It’s perfect for meal prep, as it can be enjoyed cold or warm, making it a versatile option for lunch or dinner. This salad is sure to become a fall favorite, impressing everyone with its taste and presentation!

Butternut Squash and Sage Pasta

This butternut squash and sage pasta dish combines the creamy texture of squash with the aromatic flavor of sage, creating a comforting and sophisticated meal. Perfect for fall gatherings, this pasta can be ready in under 30 minutes, making it a quick yet elegant dinner option for busy weeknights.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 8 oz pasta (fettuccine or penne work well)
• 3 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup vegetable broth
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Cook Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Roast Squash: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed butternut squash and sauté for 5-7 minutes, until slightly tender. Add the diced onion and cook for an additional 5 minutes, until softened.
3. Add Garlic and Sage: Stir in the minced garlic, red pepper flakes (if using), and fresh sage. Cook for another minute until fragrant.
4. Combine with Broth: Pour in the vegetable broth, cover, and simmer for about 10 minutes, until the squash is fork-tender.
5. Blend Sauce: Transfer the squash mixture to a blender and blend until smooth. Return the sauce to the skillet, adding reserved pasta water to reach desired consistency.
6. Combine Pasta: Toss the cooked pasta with the sauce, adding Parmesan cheese and mixing well. Season with salt and pepper to taste.
7. Serve: Plate the pasta and garnish with fresh sage leaves and additional Parmesan cheese if desired.

This butternut squash and sage pasta is a delightful blend of flavors that encapsulates the essence of fall. The creamy sauce, infused with sage, elevates the dish, making it a wonderful option for family dinners or entertaining guests. Quick to prepare yet impressive in taste, this pasta dish showcases the versatility of butternut squash, proving that seasonal ingredients can create elegant meals without extensive effort. Enjoy this dish as a comforting fall favorite that will leave everyone asking for seconds!

Butternut Squash and Black Bean Tacos

These butternut squash and black bean tacos are a delightful twist on traditional tacos, incorporating the sweetness of roasted squash with the heartiness of black beans. Topped with fresh avocado and a zesty lime dressing, these tacos are not only satisfying but also packed with flavor and nutrition, making them a perfect fall meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• ½ cup red cabbage, shredded
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast the Squash: Toss the diced butternut squash in olive oil, chili powder, cumin, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
3. Prepare the Tacos: While the squash is roasting, heat the tortillas in a dry skillet over medium heat until warm and pliable.
4. Assemble Tacos: In each tortilla, add a scoop of black beans, roasted butternut squash, sliced avocado, and shredded red cabbage.
5. Garnish and Serve: Top with fresh cilantro and serve with lime wedges for squeezing over the tacos.

These butternut squash and black bean tacos offer a fantastic blend of flavors and textures, combining the sweetness of squash with the protein-packed black beans. They are quick to prepare and can easily be customized with your favorite toppings. Perfect for busy weeknights or casual gatherings, these tacos bring a taste of fall to the table while remaining healthy and satisfying. Enjoy this delightful dish with friends and family for a vibrant and nutritious meal!

Butternut Squash Risotto

This creamy butternut squash risotto is a comforting dish that perfectly captures the essence of fall. The combination of Arborio rice cooked slowly in broth, enriched with roasted squash and Parmesan, creates a rich and luxurious meal. Ideal for impressing guests or indulging on a cozy night in, this risotto is sure to become a favorite.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves, for garnish

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes, until tender.
2. Prepare Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm.
3. Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
4. Cook Rice: Stir in the Arborio rice and cook for 2-3 minutes until lightly toasted. If using wine, add it now and stir until absorbed.
5. Add Broth Gradually: Begin adding warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Mix in Squash and Cheese: Gently fold in the roasted butternut squash and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Plate the risotto and garnish with fresh sage leaves.

This butternut squash risotto is the ultimate comfort food for fall, offering a creamy texture and a wonderful depth of flavor. The slow cooking method allows the rice to absorb the broth fully, resulting in a luxurious dish that’s rich and satisfying. Perfect for a special occasion or a cozy dinner at home, this risotto pairs beautifully with a crisp salad or a glass of white wine. Treat yourself and your loved ones to this warm, delightful meal that celebrates the flavors of the season!

Butternut Squash Muffins

These butternut squash muffins are a delightful fall treat, bursting with flavor and packed with nutrients. The natural sweetness of the squash, combined with warm spices like cinnamon and nutmeg, creates a cozy, aromatic muffin perfect for breakfast or a midday snack. They are also a great way to use up any leftover roasted squash!

Ingredients:

• 1 cup cooked and mashed butternut squash
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Combine Wet Ingredients: In another large bowl, mix the mashed butternut squash, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped walnuts or pecans.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

These butternut squash muffins are not only delicious but also a great way to incorporate healthy ingredients into your diet. They’re moist, flavorful, and perfect for breakfast on the go or as a snack throughout the day. You can also freeze them for later enjoyment, making them a convenient treat for busy mornings. Whip up a batch of these muffins to share with family and friends, and savor the delightful taste of fall in every bite!

Butternut Squash Soup with Coconut Milk

This creamy butternut squash soup with coconut milk is a warm, comforting dish that captures the essence of fall. The addition of coconut milk adds a rich, velvety texture and a hint of sweetness, perfectly complementing the natural flavors of the squash. Spiced with ginger and topped with fresh herbs, this soup is not only delicious but also a nutritious choice for a cozy dinner or lunch.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until the onion is translucent.
2. Add Squash and Spices: Stir in the diced butternut squash, cumin, coriander, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
3. Add Broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
4. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, blending until creamy.
5. Stir in Coconut Milk: Return the blended soup to the pot, and stir in the coconut milk. Heat through and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley.

This butternut squash soup with coconut milk is the ultimate comfort food for chilly fall evenings. The combination of spices and creamy coconut milk creates a warming, nourishing bowl that’s perfect for lunch or dinner. Serve it with crusty bread or a light salad for a complete meal. This soup is not only satisfying but also packed with vitamins and minerals, making it a wholesome choice for any occasion. Enjoy this deliciously vibrant soup, and share it with friends and family for a truly heartwarming experience!

Butternut Squash and Kale Salad

This butternut squash and kale salad is a vibrant and nutritious dish that highlights the flavors of fall. Roasted butternut squash, earthy kale, and a tangy apple cider vinaigrette create a delightful balance of textures and tastes. Topped with toasted pumpkin seeds and dried cranberries, this salad is not only visually appealing but also packed with nutrients, making it a perfect side dish for holiday gatherings or a light lunch.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups kale, chopped
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds, toasted
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
2. Prepare the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup (if using), salt, and pepper.
3. Massage the Kale: In a large bowl, add the chopped kale. Drizzle with a little olive oil and a pinch of salt. Massage the kale for a few minutes until it becomes tender and vibrant.
4. Assemble the Salad: Once the squash is done roasting, let it cool slightly before adding it to the kale. Add dried cranberries and toasted pumpkin seeds.
5. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.

This butternut squash and kale salad is a delightful celebration of fall flavors, combining roasted squash’s sweetness with kale’s earthiness. The tangy apple cider vinaigrette enhances the dish, while the crunchy pumpkin seeds and chewy cranberries provide additional texture and flavor. This salad is not only perfect as a side dish but also works well as a light lunch or dinner option. It’s packed with vitamins and minerals, making it a wholesome choice that will leave you feeling satisfied and nourished. Enjoy this refreshing salad as a fantastic way to embrace the flavors of the season!

Butternut Squash Pasta Bake

This butternut squash pasta bake is a comforting and hearty dish that brings together the richness of pasta, creamy butternut squash, and melty cheese. Topped with a crunchy breadcrumb topping, this bake is perfect for family dinners or as a delicious leftover meal. It’s a great way to incorporate seasonal ingredients into a classic dish, making it a must-try for any fall gathering.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 8 oz pasta (penne or rigatoni works well)
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, roasted butternut squash, ricotta cheese, half of the mozzarella, spinach, garlic, thyme, salt, and pepper. Mix until well combined.
5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading evenly. Top with the remaining mozzarella and grated Parmesan cheese.
6. Prepare Breadcrumb Topping: In a small bowl, mix the breadcrumbs with olive oil, then sprinkle evenly over the pasta bake.
7. Bake: Bake for 25-30 minutes, until the cheese is bubbly and the top is golden brown.

This butternut squash pasta bake is a delightful twist on traditional pasta dishes, offering a creamy, comforting meal perfect for fall. The roasted squash adds a wonderful sweetness and depth of flavor, while the combination of cheeses creates a rich, gooey texture that everyone will love. This dish is not only satisfying but also an excellent way to sneak in some vegetables for a complete meal. Perfect for gatherings or family dinners, this pasta bake will surely become a favorite in your fall recipe rotation. Serve it with a side salad or some crusty bread for a truly comforting dining experience!

Butternut Squash and Black Bean Tacos

These butternut squash and black bean tacos are a delightful, plant-based twist on a classic favorite. The roasted butternut squash adds a natural sweetness, while black beans provide a hearty texture and protein. Topped with fresh avocado, cilantro, and a zesty lime dressing, these tacos are perfect for a quick weeknight dinner or a fun gathering with friends.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 8 small corn tortillas
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. Heat the Black Beans: In a small saucepan over medium heat, warm the black beans until heated through. Season with salt and pepper to taste.
3. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
4. Assemble the Tacos: On each tortilla, layer the roasted butternut squash, black beans, sliced avocado, and fresh cilantro.
5. Serve: Squeeze fresh lime juice over the tacos and serve immediately with extra lime wedges on the side.

These butternut squash and black bean tacos are not only vibrant and flavorful but also packed with nutrition. The combination of roasted squash and hearty black beans creates a satisfying meal that’s perfect for any taco night. The fresh toppings, including creamy avocado and zesty lime, elevate the dish, making it a standout option for vegetarians and meat-lovers alike. Enjoy these delicious tacos as a fun and healthy meal any day of the week, or serve them at a gathering for a unique twist on traditional taco fare!

Butternut Squash Risotto

This creamy butternut squash risotto is a luxurious and comforting dish that embodies the warmth of fall. With its rich, velvety texture and subtle sweetness from the squash, this risotto is a perfect centerpiece for any dinner. Infused with garlic, onions, and fresh herbs, and finished with Parmesan cheese, it’s a crowd-pleaser that’s both elegant and satisfying.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage or parsley, for garnish

Instructions:

1. Prepare the Squash: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and sauté for about 10 minutes, or until tender. Remove from the skillet and set aside.
2. Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Add Rice: Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes.
4. Add Wine: If using, pour in the white wine, stirring until absorbed.
5. Cook the Risotto: Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.
6. Finish the Dish: Stir in the sautéed butternut squash and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish with fresh sage or parsley before serving.

This butternut squash risotto is a creamy, comforting dish that captures the essence of fall in every bite. The sweetness of the squash balances beautifully with the savory notes from the sautéed garlic and onions. It’s an elegant option for dinner parties or special occasions, yet easy enough to prepare for a cozy weeknight meal. Pair it with a light salad and a glass of white wine for a complete dining experience. This risotto is not just a meal; it’s a celebration of the flavors of autumn that will leave everyone asking for seconds!

Butternut Squash Bread

This moist and flavorful butternut squash bread is a perfect way to showcase the seasonal squash in a sweet treat. With warm spices like cinnamon and nutmeg, this bread is comforting and reminiscent of fall. It’s great for breakfast, an afternoon snack, or even as a dessert. The addition of nuts or chocolate chips adds a delightful crunch and richness, making it a family favorite.

Ingredients:

• 1 cup butternut squash puree (fresh or canned)
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup chopped nuts (walnuts or pecans) or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the butternut squash puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This butternut squash bread is a delightful treat that captures the flavors of the fall season in every slice. The natural sweetness of the squash, combined with warm spices, makes it a comforting addition to any table. Enjoy it as a breakfast option with a spread of butter, or savor it as a sweet snack alongside a cup of tea or coffee. This recipe is not only simple to prepare but also a fantastic way to utilize seasonal squash. Share it with friends and family, and it’s sure to become a beloved staple in your fall baking repertoire!

Butternut Squash and Spinach Stuffed Shells

These butternut squash and spinach stuffed shells offer a comforting, cheesy dish that’s perfect for fall gatherings or family dinners. The combination of creamy ricotta, sautéed spinach, and roasted butternut squash creates a flavorful filling for large pasta shells, all smothered in a homemade marinara sauce. This hearty meal is not only delicious but also packed with nutrients, making it a wholesome option for everyone at the table.

Ingredients:

• 12 large pasta shells
• 1 cup butternut squash, roasted and mashed
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup marinara sauce
• ½ cup grated mozzarella cheese
• ½ teaspoon garlic powder
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Prepare the Pasta: Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. Make the Filling: In a large bowl, combine the roasted butternut squash, ricotta cheese, chopped spinach, garlic powder, nutmeg, salt, and pepper. Mix until well combined.
3. Stuff the Shells: Spread a thin layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the butternut squash filling and place them in the dish, seam side up.
4. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
5. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
6. Serve: Garnish with fresh basil before serving.

These butternut squash and spinach stuffed shells are a delightful twist on a classic Italian dish. The creamy filling, combined with the savory marinara sauce, makes for a satisfying meal that is sure to please everyone, from kids to adults. This recipe is perfect for meal prep, as it can be made ahead of time and baked just before serving. Pair it with a side salad and some crusty bread for a complete dinner that celebrates the flavors of fall!

---

Butternut Squash Soup with Coconut Milk

This creamy butternut squash soup infused with coconut milk is a warm, comforting bowl of goodness perfect for chilly fall evenings. The natural sweetness of the squash pairs beautifully with the creamy, tropical flavor of coconut milk and the aromatic spices of ginger and curry. This soup is not only rich in flavor but also vegan and gluten-free, making it a fantastic option for anyone looking for a nourishing and hearty meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon curry powder
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil for sautéing
• Chopped cilantro, for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent. Stir in the grated ginger, curry powder, and ground cinnamon, cooking for another minute until fragrant.
2. Cook the Squash: Add the diced butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the squash is tender.
3. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
4. Add Coconut Milk: Stir in the coconut milk and heat through. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with chopped cilantro if desired.

This butternut squash soup with coconut milk is a delightful fusion of flavors that captures the essence of fall. Its creamy texture and warming spices create a comforting meal that is both satisfying and nourishing. Whether served as an appetizer or a main dish, this soup is perfect for cozy gatherings or quiet nights at home. It also stores well, making it an ideal option for meal prep or leftovers. Enjoy this vibrant soup with crusty bread for a wholesome and delicious experience that warms the heart!

Butternut Squash and Apple Casserole

This butternut squash and apple casserole is a delightful blend of savory and sweet, making it a perfect side dish for any fall gathering or holiday meal. The tender roasted squash pairs wonderfully with sweet, tart apples, all enhanced by aromatic herbs and a crunchy topping. This casserole is not only visually appealing but also bursting with flavors that celebrate the best of the autumn harvest.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese (optional)
• 2 tablespoons butter, melted
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables: In a large mixing bowl, combine the cubed butternut squash and sliced apples. Drizzle with olive oil, then sprinkle with thyme, cinnamon, salt, and pepper. Toss to coat evenly.
3. Assemble the Casserole: Transfer the mixture to a greased baking dish. In a separate bowl, combine the breadcrumbs, Parmesan cheese (if using), and melted butter. Mix until the breadcrumbs are evenly coated.
4. Top the Casserole: Spread the breadcrumb mixture evenly over the butternut squash and apple mixture in the baking dish.
5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and the topping is golden brown.
6. Serve: Let the casserole cool slightly before serving. Garnish with fresh parsley if desired.

This butternut squash and apple casserole is a delightful harmony of flavors and textures that captures the spirit of fall. The sweet and savory combination makes it a versatile side dish that pairs beautifully with roasted meats or can stand alone as a vegetarian option. It’s not just a dish; it’s a celebration of the season’s bounty. Serve it at your next holiday dinner, potluck, or family gathering, and watch as it becomes a favorite among guests. This casserole not only nourishes the body but also warms the heart, making it a perfect addition to your fall repertoire!

Note: More recipes are coming soon!