37+ Irresistible Keto Butternut Squash Dinner Recipes for Every Meal

Butternut squash is a fantastic vegetable to include in your keto meal rotation.

While it’s typically associated with fall and winter, its natural sweetness, rich texture, and versatility make it the perfect ingredient for a variety of low-carb, keto-friendly dishes.

From hearty soups and savory casseroles to flavorful stir-fries and comforting mashed options, there’s something for everyone when it comes to keto butternut squash dinner recipes.

In this blog post, we’ve gathered a list of 37+ mouthwatering keto butternut squash dinner ideas that will help you stay on track with your low-carb lifestyle without compromising on flavor.

Whether you’re cooking for yourself or feeding a family, you’ll find plenty of inspiration for healthy, satisfying dinners that are as delicious as they are nutritious.

So, get ready to explore creative ways to incorporate this nutritious, low-carb veggie into your meals!

37+ Irresistible Keto Butternut Squash Dinner Recipes for Every Meal

Butternut squash isn’t just for fall soups and pies—it’s a versatile ingredient that can elevate your keto meals year-round.

With these 37+ keto butternut squash dinner recipes, you’ll have no shortage of ideas to satisfy your taste buds and stay on track with your low-carb goals.

Whether you enjoy it roasted, mashed, or incorporated into a cheesy casserole, butternut squash can be the star of many satisfying, flavorful dishes.

So, start cooking and explore all the delicious possibilities that this healthy veggie has to offer!

Keto Creamy Butternut Squash Soup

Rich, creamy, and velvety smooth, this soup makes the perfect keto-friendly comfort food. With just a few simple ingredients, you can enjoy the sweetness of butternut squash paired with a hint of spice for a warming, satisfying dinner.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Optional: 2 tbsp shredded Parmesan for garnish

Instructions:

• Melt the butter in a pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
• Add the butternut squash, broth, smoked paprika, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes until the squash is tender.
• Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth.
• Stir in the heavy cream and let it warm on low heat for a few minutes. Adjust seasoning to taste.
• Serve hot with a sprinkle of Parmesan if desired.

This creamy soup is perfect for chilly nights when you crave something hearty and wholesome. The natural sweetness of the squash pairs beautifully with the spices, creating a comforting bowl of goodness. It’s low-carb, keto-friendly, and a meal you’ll keep coming back to!

Keto Butternut Squash Zoodles with Garlic Butter Shrimp

This dish combines the earthy sweetness of butternut squash noodles with succulent garlic butter shrimp for a delightful low-carb dinner. It’s quick, flavorful, and perfect for busy weeknights!

Ingredients:

• 2 cups butternut squash noodles (spiralized)
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp chili flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

• Heat olive oil in a skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
• In the same skillet, lower the heat and melt the butter. Add the garlic and chili flakes, cooking for 1–2 minutes until fragrant.
• Toss in the butternut squash noodles, coating them with the garlic butter, and cook for 3–5 minutes until tender but not mushy.
• Return the shrimp to the skillet and toss everything together. Garnish with parsley.
• Serve hot with lemon wedges on the side.

This recipe is proof that low-carb doesn’t mean sacrificing flavor. The buttery garlic shrimp paired with tender butternut squash noodles creates a restaurant-quality dish that’s healthy, filling, and indulgent.

Keto Butternut Squash Casserole with Bacon and Cheese

This keto casserole is the ultimate comfort food, loaded with roasted butternut squash, crispy bacon, and gooey melted cheese. Perfect for family dinners or meal prep, it’s a delicious low-carb twist on a classic.

Ingredients:

• 3 cups butternut squash, cubed
• 1 tbsp olive oil
• 6 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 egg, beaten
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions:

• Preheat the oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20–25 minutes until tender.
• In a mixing bowl, combine the heavy cream, beaten egg, garlic powder, Italian seasoning, Parmesan, and half the cheddar cheese.
• Layer the roasted squash in a casserole dish. Pour the cream mixture over the squash, ensuring it coats evenly.
• Sprinkle the remaining cheddar cheese and crumbled bacon on top.
• Bake for 20 minutes until the cheese is bubbly and golden.
• Garnish with parsley before serving.

This casserole is a satisfying blend of textures and flavors. The roasted butternut squash is perfectly tender, while the crispy bacon and melted cheese make each bite irresistibly delicious. It’s a dish that feels indulgent while keeping your carb count in check.

Keto Butternut Squash and Spinach Salad with Bacon

A refreshing yet hearty salad, this keto-friendly dish combines roasted butternut squash with crispy bacon and fresh spinach, all drizzled with a tangy mustard vinaigrette. It’s the perfect side or light main course!

Ingredients:

• 2 cups butternut squash, cubed
• 4 slices bacon, cooked and crumbled
• 4 cups fresh spinach
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: 2 tbsp crumbled feta cheese for topping

Instructions:

• Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
• In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
• In a large salad bowl, combine the spinach, roasted butternut squash, crumbled bacon, and red onion.
• Drizzle the dressing over the salad and toss gently to combine. If desired, sprinkle crumbled feta cheese on top.
• Serve immediately as a side dish or a light main course.

This salad offers the perfect balance of flavors, from the sweetness of the butternut squash to the savory crunch of bacon. The mustard vinaigrette adds a zesty kick, making every bite refreshing and satisfying. It’s a great way to enjoy your veggies while sticking to keto.

Keto Butternut Squash Stuffed Chicken Breast

This stuffed chicken breast is filled with a creamy mixture of roasted butternut squash, spinach, and cheese, creating a flavorful and filling meal that’s perfect for a keto dinner.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 cup butternut squash, roasted and mashed
• 1/2 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

• Preheat the oven to 375°F (190°C).
• Roast the butternut squash by tossing it with olive oil, salt, and pepper, and baking it for 20–25 minutes until tender. Mash the squash once cooked.
• In a bowl, combine the mashed squash, chopped spinach, cream cheese, mozzarella, garlic powder, onion powder, salt, and pepper.
• Slice a pocket into the chicken breasts, being careful not to cut all the way through. Stuff each breast with the squash mixture.
• Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown.
• Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.
• Garnish with fresh herbs before serving.

This stuffed chicken breast brings together the richness of the butternut squash filling and the juiciness of the chicken for a perfect keto meal. It’s a simple yet elegant dinner that’s bursting with flavor and offers great protein while keeping carbs low.

Keto Butternut Squash and Sausage Skillet

A one-pan meal that’s perfect for busy nights, this dish combines the hearty goodness of butternut squash with flavorful sausage, creating a satisfying and savory keto dinner.

Ingredients:

• 2 cups butternut squash, cubed
• 2 sausages (preferably Italian or breakfast sausage), casing removed
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart as it cooks. Cook for 5-7 minutes until browned and cooked through. Remove the sausage from the skillet and set it aside.
• In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes until softened and fragrant.
• Add the cubed butternut squash to the skillet, seasoning with paprika, thyme, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the squash is tender.
• Return the cooked sausage to the skillet and mix everything together. Cook for an additional 2-3 minutes to combine the flavors.
• Garnish with fresh parsley and serve hot.

This skillet meal is a perfect balance of savory and slightly sweet flavors, with the butternut squash providing a delightful contrast to the rich sausage. It’s an easy, quick, and satisfying dinner that can be made in one pan, making cleanup a breeze while still delivering delicious results.

Keto Butternut Squash Gratin

A creamy and cheesy keto-friendly gratin, this dish layers roasted butternut squash with a rich cream sauce and gooey melted cheese. It’s perfect for a side or a light main course, offering a satisfying texture with each bite.

Ingredients:

• 3 cups butternut squash, thinly sliced
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 375°F (190°C).
• In a skillet, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Add the heavy cream and thyme, bringing the mixture to a simmer. Cook for 3–4 minutes, allowing the sauce to thicken.
• In a greased baking dish, layer the sliced butternut squash evenly. Pour the cream sauce over the squash. Sprinkle with the Gruyère and Parmesan cheeses.
• Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
• Garnish with fresh parsley before serving.

This gratin is a decadent, low-carb twist on a classic comfort food. The rich, cheesy sauce beautifully complements the tender butternut squash, making it a dish that feels indulgent but remains keto-friendly. Perfect for holiday dinners or any time you want a satisfying side!

Keto Butternut Squash and Ground Beef Skillet

A savory, flavorful one-pan meal, this keto dish combines ground beef and butternut squash in a skillet with delicious seasonings, creating a balanced and filling dinner in no time.

Ingredients:

• 1 lb ground beef
• 2 cups butternut squash, cubed
• 1/2 onion, chopped
• 1/2 cup bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks. Cook for 5–7 minutes, or until browned and cooked through. Remove the beef from the skillet and set aside.
• In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 2–3 minutes until softened.
• Add the butternut squash cubes, chili powder, cumin, paprika, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the squash is tender.
• Return the cooked ground beef to the skillet and mix everything together. Cook for an additional 2-3 minutes to heat through and combine the flavors.
• Garnish with fresh cilantro and serve hot.

This ground beef and butternut squash skillet is packed with flavor, offering the sweetness of the squash paired with the savory beef and a blend of warm spices. It’s quick to prepare and perfect for a busy weeknight, all while staying low-carb and delicious.

Keto Butternut Squash and Chicken Stir-Fry

A simple yet flavorful stir-fry, this dish combines tender chicken with the sweet and earthy flavor of butternut squash, along with fresh vegetables, all stir-fried in a savory sauce. It’s a quick and easy keto dinner that’s both filling and satisfying.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 cups butternut squash, cubed
• 1 cup bell peppers, sliced
• 1/2 cup broccoli florets
• 2 tbsp coconut oil
• 2 tbsp soy sauce (or coconut aminos for paleo)
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

• Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove and set aside.
• In the same skillet, add the butternut squash and stir-fry for 5 minutes until it begins to soften.
• Add the bell peppers and broccoli to the skillet, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
• Stir in the garlic, ginger, soy sauce, sesame oil, and chili flakes. Cook for 1–2 minutes, allowing the sauce to coat the chicken and vegetables.
• Return the chicken to the skillet, mixing everything together and cooking for another 2 minutes.
• Garnish with sesame seeds before serving.

This stir-fry is a vibrant, low-carb meal that’s full of flavor and texture. The sweetness of the butternut squash pairs perfectly with the savory chicken and veggies, while the ginger and soy sauce provide a delicious, aromatic kick. It’s an easy, one-pan dish that’s both healthy and satisfying!

Keto Butternut Squash and Bacon Soup

This rich and comforting soup combines the natural sweetness of roasted butternut squash with smoky, crispy bacon. It’s the perfect keto meal for chilly evenings, offering a satisfying, creamy texture without the carbs.

Ingredients:

• 2 cups butternut squash, cubed
• 4 slices bacon, chopped
• 1/2 onion, diced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/4 tsp nutmeg
• 1/2 tsp ground sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.
• In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving a bit of rendered fat.
• Add the diced onion to the pot and sauté for 3-4 minutes until softened.
• Add the roasted butternut squash, chicken broth, nutmeg, and sage to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
• Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
• Serve the soup hot, topped with crispy bacon and fresh parsley.

This soup brings the best of both worlds: creamy and comforting with the smoky richness of bacon. The roasted squash adds a natural sweetness, while the heavy cream gives it a luscious texture. A bowl of this soup is sure to warm you up on a cold day while keeping things keto-friendly.

Keto Butternut Squash and Avocado Salad

This refreshing salad combines the roasted sweetness of butternut squash with the creamy richness of avocado and a tangy lime dressing. It’s a light, low-carb, and nutrient-packed dish that works well as a side or light main course.

Ingredients:

• 2 cups butternut squash, cubed
• 1 ripe avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
• In a large bowl, combine the roasted squash, diced avocado, red onion, and cilantro.
• In a small bowl, whisk together the lime juice, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
• Serve immediately for a fresh, satisfying dish that pairs well with grilled meats or as a standalone light meal.

This salad is a perfect balance of flavors: the creamy avocado complements the sweet roasted butternut squash, while the tangy lime dressing adds a zesty kick. It’s refreshing, low-carb, and easy to make, ideal for a light and satisfying keto meal.

Keto Butternut Squash Frittata

A delicious and filling frittata, packed with roasted butternut squash, spinach, and cheese. This dish is not only keto-friendly but also makes for a great breakfast, lunch, or dinner.

Ingredients:

• 2 cups butternut squash, cubed
• 4 large eggs
• 1/4 cup heavy cream
• 1 cup spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
• In a mixing bowl, whisk the eggs and heavy cream together. Season with garlic powder, salt, and pepper.
• In a skillet, sauté the spinach until wilted, about 2–3 minutes. Add the roasted butternut squash to the skillet, then pour the egg mixture over the vegetables.
• Sprinkle the shredded cheddar and Parmesan cheeses over the top.
• Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and golden brown.
• Let it cool slightly before slicing and serving.

This frittata is a fantastic keto dish that’s packed with flavor and protein. The butternut squash adds a slight sweetness that contrasts beautifully with the savory cheeses and spinach. Whether you enjoy it for breakfast or dinner, this dish is both satisfying and low-carb.

Keto Butternut Squash and Sausage Bake

A hearty and satisfying bake, this keto-friendly dish combines roasted butternut squash with flavorful sausage, cheese, and a savory seasoning mix. It’s a one-pan meal that’s perfect for meal prepping or serving to a crowd.

Ingredients:

• 2 cups butternut squash, cubed
• 1 lb Italian sausage, casing removed
• 1/2 onion, diced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

• Preheat the oven to 375°F (190°C).
• Toss the cubed butternut squash with olive oil, salt, pepper, and Italian seasoning. Spread the squash on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
• While the squash is roasting, heat a skillet over medium heat and cook the sausage, breaking it up with a spoon until browned and cooked through. Add the diced onion and cook for another 2–3 minutes until softened.
• Once the squash is done roasting, combine it with the cooked sausage mixture in a baking dish. Top with shredded mozzarella and Parmesan cheese.
• Bake for 10–15 minutes, until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This bake combines all the elements of a satisfying meal: savory sausage, sweet butternut squash, and melty cheese. It’s easy to prepare, filling, and full of flavor. Whether served as a main course or a side, it’s a keto-friendly meal that the whole family will enjoy.

Keto Butternut Squash and Chicken Soup

A light yet filling soup, this keto recipe combines tender chicken with roasted butternut squash and a savory broth. It’s the perfect low-carb comfort food for chilly nights, and it’s both nourishing and easy to make.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 cups butternut squash, cubed
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1/2 tsp sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
• In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
• Add the roasted butternut squash, chicken broth, thyme, and sage to the pot. Bring to a simmer and cook for 10 minutes.
• Use an immersion blender to puree the soup until smooth (or transfer to a blender).
• Stir in the heavy cream and shredded chicken. Simmer for another 5 minutes to heat everything through.
• Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This soup is a creamy, comforting bowl of goodness that’s perfect for keto eaters. The roasted butternut squash adds a subtle sweetness, while the chicken and savory spices make it hearty and filling. It’s an easy-to-make, nutritious dish that will keep you warm and satisfied.

Keto Butternut Squash and Zucchini Casserole

This flavorful casserole layers roasted butternut squash and zucchini with a creamy cheese mixture for a low-carb, keto-friendly side dish. It’s perfect for family dinners or as a make-ahead meal.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups zucchini, sliced
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

• Preheat the oven to 375°F (190°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
• In a skillet, sauté the zucchini slices over medium heat for 3-4 minutes until softened, and season with salt and pepper.
• In a large bowl, combine the heavy cream, sour cream, garlic powder, oregano, mozzarella, and Parmesan cheese. Stir in the roasted butternut squash and sautéed zucchini.
• Transfer the mixture to a greased baking dish and spread it out evenly.
• Bake for 20-25 minutes until bubbly and golden on top.
• Garnish with fresh thyme or parsley before serving.

This casserole is a perfect low-carb option that’s both creamy and flavorful. The combination of butternut squash and zucchini creates a wonderful texture, while the cheesy, creamy sauce ties everything together beautifully. It’s a perfect side dish for any keto meal or even a light dinner on its own.

Keto Butternut Squash and Broccoli Casserole

A deliciously creamy and cheesy casserole, this keto-friendly dish combines roasted butternut squash with tender broccoli in a rich, savory sauce. It’s a comforting side dish that pairs well with any protein.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups broccoli florets
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
• Meanwhile, steam or blanch the broccoli florets until tender-crisp, about 3–4 minutes. Drain well and set aside.
• In a large bowl, combine the heavy cream, sour cream, garlic powder, onion powder, shredded cheddar cheese, and Parmesan cheese. Season with salt and pepper.
• Add the roasted butternut squash and broccoli to the bowl and stir until everything is evenly coated in the creamy cheese mixture.
• Transfer the mixture to a greased baking dish and bake for 20 minutes, until bubbly and golden on top.
• Garnish with fresh parsley before serving.

This casserole offers a creamy, cheesy, and savory flavor that’s perfect for any keto meal. The roasted butternut squash adds a natural sweetness that pairs beautifully with the richness of the cheese, while the broccoli adds texture and a touch of freshness. It’s a must-try side dish for your keto meals!

Keto Butternut Squash and Shrimp Stir-Fry

A quick and flavorful stir-fry, this keto recipe combines the natural sweetness of butternut squash with juicy shrimp and a savory, slightly spicy sauce. It’s a one-pan dinner that’s both delicious and low-carb.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups butternut squash, cubed
• 1/2 bell pepper, sliced
• 1/2 onion, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet or wok over medium heat. Add the cubed butternut squash and stir-fry for 5–7 minutes until tender and lightly caramelized.
• Add the sliced bell pepper and onion to the skillet and cook for another 3–4 minutes until softened.
• In the same skillet, push the vegetables to the side and add the shrimp. Cook for 3–4 minutes, turning occasionally, until pink and cooked through.
• In a small bowl, mix together the soy sauce, sesame oil, grated ginger, and chili flakes (if using). Pour the sauce over the shrimp and vegetables, stirring to combine.
• Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This stir-fry is packed with vibrant flavors and a perfect balance of sweet, savory, and spicy. The shrimp adds protein, while the butternut squash provides a satisfying sweetness that pairs wonderfully with the savory sauce. It’s a quick, easy, and healthy keto meal!

Keto Butternut Squash and Eggplant Parmesan

A low-carb twist on the classic eggplant Parmesan, this keto-friendly recipe uses roasted butternut squash and eggplant slices layered with marinara sauce and melted mozzarella cheese. It’s a delicious and filling meal that fits perfectly into your keto lifestyle.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups eggplant, sliced
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat the oven to 375°F (190°C). Toss the cubed butternut squash and eggplant slices with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
• In a baking dish, layer the roasted butternut squash and eggplant slices. Top with marinara sauce, shredded mozzarella cheese, and grated Parmesan cheese.
• Sprinkle the dried oregano and garlic powder over the top, and bake for 15–20 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This Keto Butternut Squash and Eggplant Parmesan is a delicious, guilt-free version of a classic comfort food. The roasted squash adds a touch of sweetness that balances out the savory marinara and cheese, while the eggplant gives the dish a nice texture. It’s a filling and satisfying meal perfect for any occasion!

Keto Butternut Squash and Pork Belly Stir-Fry

A savory stir-fry that combines the rich flavors of crispy pork belly with the sweet and tender texture of roasted butternut squash. The dish is quick to prepare, making it an ideal low-carb dinner for any night of the week.

Ingredients:

• 1 lb pork belly, cubed
• 2 cups butternut squash, cubed
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or coconut aminos for paleo)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and lightly caramelized.
• In a large skillet, heat sesame oil over medium-high heat. Add the cubed pork belly and cook, turning occasionally, until crispy and golden brown, about 10 minutes.
• Add the sliced red onion and minced garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.
• Add the roasted butternut squash to the skillet, and stir in soy sauce, ginger, and chili flakes (if using). Cook for an additional 2–3 minutes to heat everything through.
• Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This stir-fry is a perfect balance of savory, sweet, and a little spice. The crispy pork belly adds richness, while the roasted butternut squash brings a delicate sweetness that complements the pork beautifully. It’s a filling and satisfying keto dinner that will keep you coming back for more!

Keto Butternut Squash and Cauliflower Mash

A creamy, low-carb alternative to mashed potatoes, this keto-friendly side dish combines roasted butternut squash and cauliflower for a satisfying, smooth texture. It’s perfect as a side to meats or as a standalone comfort food.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups cauliflower florets
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

• Preheat the oven to 400°F (200°C). Toss the butternut squash and cauliflower with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
• Transfer the roasted squash and cauliflower to a food processor or blender. Add the heavy cream, butter, garlic powder, salt, and pepper. Blend until smooth and creamy.
• Adjust seasoning as needed. Garnish with fresh chives before serving.

This mash is a deliciously creamy alternative to traditional mashed potatoes, with the butternut squash adding a subtle sweetness and the cauliflower giving it a light, fluffy texture. It’s a great side dish to accompany any keto meal and can easily be made in advance for meal prepping.

Keto Butternut Squash and Beef Meatballs

These keto-friendly meatballs are made with ground beef and roasted butternut squash, making them tender, juicy, and full of flavor. They’re perfect for meal prep, a weeknight dinner, or as a snack.

Ingredients:

• 1 lb ground beef
• 1/2 cup butternut squash, finely grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

• Preheat the oven to 375°F (190°C).
• In a bowl, combine the ground beef, grated butternut squash, almond flour, Parmesan cheese, egg, garlic, oregano, red pepper flakes (if using), salt, and pepper. Mix well until fully combined.
• Roll the mixture into meatballs, about 1–1.5 inches in diameter, and place them on a baking sheet.
• Bake for 20–25 minutes, or until cooked through and browned on the outside.
• Heat olive oil in a skillet over medium heat. Once the meatballs are done baking, add them to the skillet to sear and crisp up the edges for 2–3 minutes.
• Serve with your favorite low-carb sauce or enjoy as-is!

These meatballs are packed with flavor, thanks to the added butternut squash that gives them a slight sweetness and moisture. The almond flour helps keep them tender and low-carb, while the Parmesan cheese adds richness. They’re perfect for meal prep or as a snack, and they’re sure to be a hit at the dinner table!

Note: More recipes are coming soon!