25+ Easy Gluten-Free Butternut Squash Recipes for Every Occasion!

Butternut squash, with its sweet and nutty flavor, is a versatile ingredient that shines in countless dishes.

And for those following a gluten-free diet, it’s a delightful discovery.

From hearty soups and stews to creamy pasta dishes and sweet desserts, there’s a gluten-free butternut squash recipe for every palate and occasion.

In this post, we’ll explore a world of possibilities, offering over 25 gluten-free recipes that showcase the versatility of this autumnal gem.

Whether you’re a seasoned home cook or a beginner in the kitchen, you’ll find something to inspire your culinary adventures.

So, let’s dive into the wonderful world of gluten-free butternut squash!

25+ Easy Gluten-Free Butternut Squash Recipes for Every Occasion

We hope this collection of 25+ gluten-free butternut squash recipes has sparked your creativity and inspired you to explore new flavor combinations.

Remember, cooking is a journey of discovery, so don’t be afraid to experiment with different ingredients and techniques.

Enjoy the process, savor the flavors, and most importantly, have fun in the kitchen!

Creamy Butternut Squash Soup

This velvety soup is packed with the natural sweetness of butternut squash, balanced by warming spices and a touch of creaminess. It’s a perfect comfort food for chilly days.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, fresh sage, a dollop of Greek yogurt

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
3. While squash is roasting, sauté onion and garlic in a pot until softened.
4. Add roasted butternut squash, vegetable broth, cumin, and coriander to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Stir in coconut milk and heat through, without boiling.
7. Season with salt and pepper to taste.
8. Serve hot, topped with desired garnishes.

This creamy butternut squash soup is a delightful blend of flavors and textures. The sweetness of the squash is perfectly complemented by the warmth of the spices, creating a comforting and satisfying dish. The coconut milk adds a rich and creamy element without dairy, making it suitable for various dietary restrictions. Enjoy this nourishing soup as a starter or a light meal.

Roasted Butternut Squash and Sage Pasta

This dish showcases the natural sweetness of butternut squash and the aromatic qualities of sage. The pasta is cooked al dente and tossed in a creamy, Parmesan-infused sauce.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces gluten-free pasta
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage
• Red pepper flakes to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
3. Cook gluten-free pasta according to package directions.
4. While pasta is cooking, melt butter in a large skillet over medium heat. Add sage and cook until crispy. Remove sage and set aside.
5. Add roasted butternut squash to the skillet and mash roughly with a potato masher.
6. Stir in Parmesan cheese and red pepper flakes to taste.
7. Drain pasta and add it to the skillet with the butternut squash sauce. Toss to coat.
8. Serve immediately, garnished with crispy sage.

This gluten-free pasta dish is a flavorful and satisfying meal. The combination of roasted butternut squash, creamy Parmesan sauce, and aromatic sage creates a delightful harmony of tastes. The pasta cooks al dente, providing a perfect texture contrast to the tender squash. This recipe is a wonderful way to enjoy the autumnal flavors of butternut squash.

Butternut Squash and Spinach Stuffed Acorn Squash

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

Ingredients:

• 2 acorn squash
• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (gluten-free)
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

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

This butternut squash and spinach stuffed acorn squash is a beautiful and delicious dish that is sure to impress. The combination of sweet butternut squash, savory spinach, and creamy Parmesan cheese is a perfect match. The acorn squash provides a natural bowl for the filling, making it a visually appealing presentation. This recipe is a great way to showcase the versatility of butternut squash.

Butternut Squash and Chickpea Curry

This hearty and flavorful curry is packed with protein and fiber, making it a satisfying and wholesome meal. The sweetness of the butternut squash complements the savory spices perfectly.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (15 ounces) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Optional garnishes: cilantro, yogurt, naan bread

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, curry powder, cumin, and coriander, cook for 30 seconds.
2. Add butternut squash, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until butternut squash is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro, yogurt, and naan bread, if desired.

This butternut squash and chickpea curry is a delicious and comforting dish that is perfect for a cozy night in. The curry is packed with flavor and the chickpeas add a satisfying protein boost. The coconut milk creates a rich and creamy sauce that coats the vegetables and chickpeas perfectly.

Butternut Squash and Goat Cheese Stuffed Acorn Squash

This elegant and sophisticated dish is perfect for a special occasion or a romantic dinner. The sweet butternut squash pairs beautifully with the tangy goat cheese, creating a delightful flavor combination.

Ingredients:

• 2 acorn squash
• 1 large butternut squash, peeled, seeded, and cubed
• 1/2 cup goat cheese, crumbled
• 1/4 cup toasted pine nuts
• 1/4 cup dried cranberries
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste

Instructions:

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

This butternut squash and goat cheese stuffed acorn squash is a stunning and flavorful dish that is sure to impress your guests. The combination of sweet, savory, and creamy flavors is irresistible. The toasted pine nuts and dried cranberries add a delightful crunch and sweetness to the dish.

Butternut Squash and Apple Oatmeal

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

Ingredients:

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

Instructions:

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

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

Butternut Squash Risotto

This creamy and comforting risotto is packed with the rich flavor of butternut squash. The addition of sage and Parmesan cheese elevates the dish to a whole new level.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• Fresh sage leaves, for garnish
• Salt and pepper to taste

Instructions:

1. Roast butternut squash cubes until tender. Set aside.
2. Sauté onion and garlic in a large pot until softened. Add Arborio rice and toast for 1 minute.
3. Deglaze the pot with white wine, let it reduce by half.
4. Gradually add vegetable broth, one ladleful at a time, stirring constantly until absorbed before adding the next ladleful.
5. Add roasted butternut squash to the risotto and cook for an additional 10 minutes, or until rice is tender and creamy.
6. Stir in butter and Parmesan cheese. Season with salt and pepper.
7. Serve immediately, garnished with fresh sage leaves.

Butternut squash risotto is a perfect autumnal dish that is both satisfying and elegant. The creamy texture of the risotto combined with the sweetness of the butternut squash creates a harmonious flavor profile. The addition of sage and Parmesan cheese adds depth and complexity to the dish.

Butternut Squash and Quinoa Stuffed Peppers

These stuffed peppers are a healthy and flavorful meal that is perfect for meal prep or a weeknight dinner. The combination of butternut squash, quinoa, and black beans provides a good source of protein and fiber.

Ingredients:

• 4 bell peppers, cut in half lengthwise and seeded
• 1 large butternut squash, peeled, seeded, and cubed
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: Greek yogurt, avocado, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast butternut squash cubes until tender.
3. Sauté onion and garlic until softened. Add chili powder and cumin, cook for 30 seconds.
4. Combine roasted butternut squash, cooked quinoa, black beans, onion and garlic mixture, salt, and pepper in a large bowl.
5. Stuff bell pepper halves with the mixture.
6. Place stuffed peppers on a baking sheet and bake for 25-30 minutes, or until peppers are tender.
7. Serve hot, topped with desired toppings.

These butternut squash and quinoa stuffed peppers are a delicious and nutritious meal that is perfect for any occasion. The combination of flavors and textures is satisfying and fulfilling. The peppers provide a natural bowl for the filling, making it a convenient and visually appealing dish.

Butternut Squash and Maple Glazed Brussels Sprouts

This simple yet flavorful side dish is the perfect complement to any main course. The sweetness of the butternut squash and maple syrup balances the bitterness of the Brussels sprouts.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes and Brussels sprouts with olive oil, maple syrup, cinnamon, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.

This butternut squash and maple glazed Brussels sprouts is a delicious and healthy side dish that is perfect for any occasion. The sweet and savory flavors of the vegetables complement each other perfectly. This recipe is a great way to introduce Brussels sprouts to picky eaters.

Butternut Squash and Kale Salad

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

Ingredients:

• 1 large butternut squash, roasted and cubed
• 1 bunch kale, stemmed and chopped
• 1/2 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, combine roasted butternut squash, chopped kale, dried cranberries, pumpkin seeds, and red onion.
2. Drizzle with balsamic vinaigrette and toss to coat.
3. Serve immediately.

This salad is a great way to incorporate more vegetables into your diet. It is also a perfect meal prep option as it can be made ahead of time and stored in the refrigerator.

Butternut Squash and Apple Soup

This creamy and comforting soup is perfect for a chilly day. The sweetness of the butternut squash and apple combined with the warmth of the spices create a delicious and satisfying dish.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 apple, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: Greek yogurt, chopped fresh sage

Instructions:

1. In a large pot, sauté onion and garlic until softened. Add butternut squash and apple, cook for 5 minutes.
2. Add vegetable broth, ginger, and nutmeg. Bring to a boil, then reduce heat and simmer until vegetables are tender.
3. Blend soup until smooth using an immersion blender or regular blender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with Greek yogurt and fresh sage, if desired.

This soup is a perfect way to use up leftover roasted butternut squash. It is also a great way to introduce children to healthy vegetables.

Butternut Squash Mac and Cheese

This indulgent and comforting dish is a crowd-pleaser. The sweetness of the butternut squash adds a unique flavor to the classic mac and cheese.

Ingredients:

• 8 ounces gluten-free elbow macaroni
• 1 large butternut squash, roasted and mashed
• 2 cups milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Cook macaroni according to package directions.
2. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
3. Gradually whisk in milk and bring to a simmer, cooking until thickened.
4. Stir in mashed butternut squash, cheddar cheese, Parmesan cheese, nutmeg, salt, and pepper.
5. Combine with cooked macaroni and serve immediately.

This mac and cheese is a great way to use up leftover roasted butternut squash. It is also a perfect dish for a family dinner or potluck.

Note: More recipes are coming soon!