36+ Delicious Keto Butternut Squash Recipes to Try Now

Butternut squash is a versatile and nutrient-dense vegetable that has become a favorite ingredient in many keto kitchens.

Not only is it naturally low in carbohydrates, but its subtle sweetness and hearty texture make it the perfect base for creating a variety of mouthwatering dishes.

Whether you’re looking to enjoy it as a savory side dish, in comforting soups, or even as a keto dessert, butternut squash can do it all without compromising your low-carb lifestyle.

In this blog post, we’ve rounded up 36+ keto butternut squash recipes that will bring exciting flavors and vibrant colors to your table.

These recipes range from simple, quick meals to more elaborate dishes, ensuring there’s something for every taste and occasion.

So, if you’re ready to enjoy the sweet, nutty goodness of butternut squash while staying true to your keto diet, read on for inspiration!

36+ Delicious Keto Butternut Squash Recipes to Try Now

From savory roasts to creamy soups and hearty casseroles, the possibilities for using butternut squash in keto recipes are endless.

These 36+ keto-friendly butternut squash dishes will help you make the most of this delicious vegetable while keeping your meals low in carbs.

Whether you’re meal prepping for the week or planning a special keto dinner, these recipes will help you stay on track without sacrificing flavor.

So, go ahead and explore the variety of ways you can incorporate butternut squash into your keto lifestyle—you won’t be disappointed!

Roasted Butternut Squash with Garlic and Herbs

Butternut squash can be a surprising addition to a keto diet when consumed in moderation, and this roasted recipe is a simple yet flavorful way to enjoy it. With fresh herbs and aromatic garlic, it creates a satisfying dish perfect as a side or even a snack. Each bite is rich in earthy flavors, making it a delightful low-carb indulgence.

Ingredients:

• 2 cups butternut squash, peeled and diced into small cubes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp thyme, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced butternut squash with olive oil, garlic, rosemary, thyme, salt, and pepper. Ensure every piece is evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until the squash is golden and tender.
5. Remove from the oven and let cool slightly before serving.

This dish brings out the natural sweetness of butternut squash while balancing it with the savory touch of garlic and herbs. Serve it alongside grilled meats or a crisp salad for a complete meal.

Butternut Squash and Bacon Stir-Fry

This quick stir-fry combines the sweetness of butternut squash with the smoky, salty flavor of bacon for a keto-friendly dish that satisfies both comfort and taste. The crisp texture of the bacon complements the softness of the squash, creating a delightful harmony of flavors in every bite.

Ingredients:

• 2 cups butternut squash, peeled and diced into bite-sized pieces
• 4 slices bacon, chopped
• 2 tbsp butter
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional garnish)

Instructions:

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same skillet, add the butter and let it melt.
3. Toss in the butternut squash and season with smoked paprika, garlic powder, salt, and pepper. Stir well to coat.
4. Sauté the squash for 8–10 minutes, stirring occasionally, until tender and slightly caramelized.
5. Return the crispy bacon to the skillet and mix it with the squash. Cook for an additional 2 minutes.
6. Garnish with fresh parsley before serving.

This dish is perfect for a cozy dinner or even a quick lunch. The addition of bacon elevates the flavor profile, making it a satisfying, nutrient-dense option on a keto diet.

Keto Butternut Squash Soup with Coconut Cream

A warm bowl of soup is a comforting treat, and this keto-friendly butternut squash soup delivers creamy goodness with a hint of spice. The coconut cream adds a velvety texture while keeping it dairy-free, and the flavors blend beautifully to create a rich, satisfying meal or starter.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tbsp coconut oil
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 2 cups chicken or vegetable broth
• 1/2 cup full-fat coconut cream
• Salt and pepper to taste
• Pumpkin seeds or fresh herbs for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Stir in the turmeric and cinnamon, allowing the spices to bloom for about 30 seconds.
3. Add the butternut squash cubes and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a blender in batches.
5. Stir in the coconut cream and season with salt and pepper. Heat for another 2–3 minutes, but do not let it boil.
6. Serve warm, garnished with pumpkin seeds or fresh herbs.

This soup is perfect for colder days, offering a blend of warming spices and creamy texture. It’s filling yet light, making it an excellent choice for a keto-friendly meal or appetizer.

Cheesy Butternut Squash Casserole

This cheesy butternut squash casserole is a keto twist on a classic comfort dish. The natural sweetness of the squash pairs beautifully with the creamy, cheesy topping, creating a dish that feels indulgent while keeping carbs in check. It’s ideal as a hearty side or a standalone meal.

Ingredients:

• 2 cups butternut squash, peeled and sliced thinly
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a small baking dish with butter.
2. Arrange the thinly sliced butternut squash in the dish, slightly overlapping the slices.
3. In a saucepan, combine heavy cream, butter, garlic powder, nutmeg, salt, and pepper. Heat gently until the butter is melted and the mixture is smooth.
4. Pour the cream mixture evenly over the squash slices.
5. Sprinkle the shredded mozzarella and Parmesan cheese on top.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
7. Let cool for a few minutes, garnish with parsley, and serve.

This casserole delivers a creamy, cheesy, and slightly sweet dish that feels like a cheat meal but fits perfectly into a keto lifestyle.

Butternut Squash and Sausage Skillet

This one-pan meal is packed with flavor and perfect for busy days. The combination of savory sausage and tender butternut squash creates a satisfying, protein-packed dish that’s low-carb and delicious. The simplicity of this skillet meal makes it an easy go-to recipe.

Ingredients:

• 2 cups butternut squash, diced
• 1 lb ground Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh spinach (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces. Remove the sausage and set aside.
2. In the same skillet, add the diced butternut squash. Cook for 8–10 minutes, stirring occasionally, until the squash is tender and lightly caramelized.
3. Season the squash with smoked paprika, chili flakes, oregano, salt, and pepper.
4. Return the sausage to the skillet and mix it with the squash. If desired, toss in a handful of fresh spinach and cook for 1–2 minutes until wilted.
5. Serve warm, garnished with fresh herbs if desired.

This hearty and flavorful skillet meal is perfect for any time of day, offering a satisfying balance of textures and flavors.

Spicy Butternut Squash Fries

Craving fries but want to stay keto? These spicy butternut squash fries are the perfect low-carb snack or side dish. Lightly seasoned with spices and baked to perfection, they deliver the crunch and flavor you love without the carb-heavy guilt.

Ingredients:

• 2 cups butternut squash, cut into thin strips
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust for spice level)
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Sugar-free ranch or aioli for dipping

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash strips with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
3. Spread the fries in a single layer on the prepared baking sheet. Make sure they aren’t touching for even crisping.
4. Bake for 20–25 minutes, flipping halfway through, until the fries are golden and crisp.
5. Let cool slightly and serve with your favorite keto-friendly dip.

These fries are the ultimate healthy comfort food, offering a spicy kick and a satisfying crunch that’s hard to resist. They make an excellent pairing with grilled meats or a juicy burger.

Butternut Squash and Avocado Salad

This refreshing salad combines the creamy texture of avocado with the subtly sweet, roasted butternut squash. Tossed with greens and a tangy dressing, this dish makes for a light yet satisfying keto meal. The combination of textures and flavors is both comforting and revitalizing.

Ingredients:

• 2 cups butternut squash, cubed and roasted
• 1 ripe avocado, diced
• 2 cups mixed salad greens (such as arugula, spinach, and kale)
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper to taste
• Optional: crumbled feta or goat cheese for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.
2. In a large salad bowl, combine the salad greens, avocado, red onion, and roasted butternut squash.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. If desired, sprinkle crumbled feta or goat cheese over the top for added richness. Serve immediately.

This salad is a perfect balance of creamy, tangy, and savory flavors. The sweetness of the roasted butternut squash pairs wonderfully with the creamy avocado, making it a satisfying and refreshing choice for a keto-friendly meal.

Butternut Squash and Spinach Stuffed Chicken

This stuffed chicken breast recipe takes a classic dish to the next level by incorporating roasted butternut squash and spinach into a flavorful filling. The rich and creamy filling complements the tender chicken, creating a delicious, keto-approved meal perfect for any occasion.

Ingredients:

• 2 large chicken breasts
• 1 cup butternut squash, roasted and mashed
• 1/2 cup fresh spinach, sautéed
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix the roasted butternut squash, sautéed spinach, cream cheese, Parmesan cheese, garlic powder, salt, and pepper.
4. Stuff the chicken breasts with the squash and spinach mixture, securing the opening with toothpicks or kitchen twine.
5. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3–4 minutes on each side until golden brown.
6. Transfer the chicken breasts to the oven and bake for 20–25 minutes, or until the chicken is cooked through.
7. Let the chicken rest for a few minutes before removing the toothpicks and serving.

This stuffed chicken is a filling, satisfying dish with layers of flavor. The combination of roasted squash and spinach provides a nutrient-dense, creamy filling, making it a perfect keto entrée that’s both hearty and healthy.

Butternut Squash Keto Pizza Crust

Looking for a keto-friendly pizza crust that still brings that soft, chewy texture? This butternut squash pizza crust is the perfect solution! Made from roasted butternut squash and a few other keto staples, it provides a great base for all your favorite toppings without the carbs.

Ingredients:

• 1 1/2 cups butternut squash, roasted and mashed
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed butternut squash, almond flour, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Transfer the mixture onto the prepared baking sheet and use your hands to form it into a round pizza crust.
4. Brush the top of the crust with olive oil and bake for 20–25 minutes, or until golden and firm.
5. Remove from the oven and add your favorite low-carb toppings (such as cheese, veggies, or meats).
6. Return the pizza to the oven for another 5–10 minutes to melt the toppings and crisp the crust.

This pizza crust is the perfect balance of light yet sturdy, providing a satisfying base for all your pizza cravings without the carbs. The roasted butternut squash gives it a naturally sweet flavor that pairs beautifully with savory toppings.

Butternut Squash and Pecan Salad

This salad combines the sweetness of roasted butternut squash with the crunch of pecans and the creaminess of feta, creating a balanced dish that’s perfect for any keto meal. It’s a great option for a light lunch or as a side to a more substantial entrée. The nutty flavors and textures will keep your taste buds satisfied.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1/2 cup pecans, toasted
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp of olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20–25 minutes, or until golden and tender.
2. While the squash roasts, toast the pecans in a dry pan over medium heat for about 3–4 minutes, stirring frequently. Set aside to cool.
3. In a large bowl, combine the roasted squash, mixed greens, toasted pecans, crumbled feta, and red onion.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently. Serve immediately.

This salad is an ideal side dish or light main meal that balances sweet, savory, and crunchy elements, making it a satisfying addition to any keto diet. The pecans add a rich, nutty flavor, while the balsamic vinegar dressing gives it a slight tanginess that complements the butternut squash perfectly.

Butternut Squash and Beef Stir-Fry

This keto stir-fry is a quick and flavorful way to enjoy butternut squash on a keto diet. With thinly sliced beef and tender squash, this meal packs a punch of savory flavor with a subtle sweetness from the squash. It’s a one-pan dish that’s as easy as it is delicious.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 cups butternut squash, peeled and julienned
• 2 tbsp olive oil
• 1/4 cup soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 2 garlic cloves, minced
• 1/2 red bell pepper, sliced
• 2 tbsp green onions, chopped

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook until browned, about 4–5 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the julienned butternut squash and stir-fry for 5–7 minutes, until it begins to soften.
3. Add the garlic and ginger, cooking for another 1–2 minutes until fragrant.
4. Stir in the soy sauce, rice vinegar, sesame oil, and red bell pepper. Cook for another 2–3 minutes, allowing the sauce to thicken slightly.
5. Return the beef to the skillet and toss everything together. Cook for another 2–3 minutes, allowing the beef to warm through.
6. Garnish with chopped green onions and serve.

This stir-fry is packed with protein and nutrients, with the butternut squash offering a natural sweetness that balances the savory beef and soy-based sauce. It’s an easy weeknight dinner that’s both satisfying and keto-friendly.

Butternut Squash and Eggplant Lasagna

A keto-friendly lasagna? Yes, please! This version swaps traditional pasta for layers of roasted butternut squash and eggplant, making it a perfect low-carb alternative. Packed with ricotta, mozzarella, and savory tomato sauce, this dish is just as satisfying as the classic, but without the carbs.

Ingredients:

• 1 medium eggplant, sliced into thin rounds
• 2 cups butternut squash, peeled and thinly sliced
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce (sugar-free)
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash and eggplant slices in olive oil, salt, and pepper. Lay the slices in a single layer on the baking sheet and roast for 20–25 minutes until soft and lightly browned.
3. In a bowl, combine the ricotta, mozzarella, Parmesan, dried basil, garlic powder, salt, and pepper.
4. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Then layer the roasted butternut squash, eggplant slices, and cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
5. Bake the lasagna for 20–25 minutes, or until bubbly and golden. Let it cool for a few minutes before slicing and serving.

This lasagna is a rich, comforting meal that still feels indulgent, yet stays within your keto macros. The layers of roasted vegetables and creamy cheese make for a satisfying and hearty dish that’s perfect for a family dinner or special occasion.

Butternut Squash and Chicken Curry

This keto-friendly chicken curry brings together the warmth of spices with the natural sweetness of butternut squash, creating a rich and flavorful dish. It’s a comforting and aromatic meal that’s perfect for a chilly evening, with tender chicken pieces cooked in a creamy coconut milk sauce.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 lb chicken breast, cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp chili flakes (optional)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, cooking for 3–4 minutes until softened and fragrant.
2. Add the cubed chicken breast to the pot and cook until browned on all sides, about 5–6 minutes.
3. Stir in the curry powder, turmeric, and chili flakes, allowing the spices to toast for 1–2 minutes.
4. Add the butternut squash, coconut milk, and chicken broth. Bring to a simmer, then cover and cook for 20–25 minutes, or until the chicken is cooked through and the squash is tender.
5. Season with salt and pepper to taste, then garnish with fresh cilantro. Serve warm.

This chicken curry is a hearty, flavorful dish that’s comforting and satisfying. The butternut squash adds a touch of sweetness that balances the spiciness of the curry, while the creamy coconut milk ties everything together. It’s a perfect meal for anyone following a keto lifestyle.

Butternut Squash Frittata

A frittata is a great way to use up leftover vegetables, and this butternut squash version is no exception. With eggs, cheese, and a savory blend of herbs, this dish is a keto-friendly breakfast, lunch, or dinner that’s as versatile as it is delicious. The sweetness of the squash adds a delightful contrast to the savory, cheesy eggs.

Ingredients:

• 1 cup butternut squash, peeled and diced
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced butternut squash and cook for 5–7 minutes until tender and slightly caramelized. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion until soft and translucent, about 3–4 minutes.
4. In a bowl, whisk together the eggs, heavy cream, shredded cheddar, thyme, salt, and pepper.
5. Return the butternut squash to the skillet with the onions. Pour the egg mixture over the vegetables and stir to combine.
6. Transfer the skillet to the oven and bake for 15–20 minutes, or until the frittata is set and golden on top.
7. Remove from the oven, garnish with fresh parsley, and serve warm.

This frittata is the perfect combination of savory and sweet. The butternut squash adds a unique texture and flavor to the eggs, making it a satisfying and nutritious meal. It’s great for meal prep and can be enjoyed at any time of day.

Butternut Squash and Zucchini Noodles

For a low-carb pasta alternative, butternut squash and zucchini noodles make the perfect combination. This dish is light yet filling and works as a great side or even as a main dish with added protein. The natural sweetness of the squash pairs wonderfully with the mild zucchini, and the light, olive oil-based dressing keeps it fresh and flavorful.

Ingredients:

• 1 medium zucchini, spiralized
• 1 cup butternut squash, peeled and spiralized
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for topping

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for 1–2 minutes until fragrant.
2. Add the spiralized zucchini and butternut squash to the skillet. Cook for 4–5 minutes, tossing occasionally, until the vegetables are tender but still al dente.
3. Season with salt, pepper, and fresh basil. Stir to combine.
4. Serve warm, topped with grated Parmesan cheese.

This dish is a perfect keto alternative to traditional pasta, offering a light, vegetable-packed meal that’s full of flavor. The combination of zucchini and butternut squash noodles provides a satisfying texture, and the garlic and red pepper flakes give it a bit of heat to balance the sweetness of the squash.

Butternut Squash and Shrimp Stir-Fry

This keto-friendly stir-fry combines the sweetness of roasted butternut squash with succulent shrimp, creating a flavorful and quick dish that’s perfect for dinner. The stir-fry is enhanced by the umami of soy sauce and the freshness of ginger, making it a vibrant and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups butternut squash, peeled and julienned
• 2 tbsp olive oil
• 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 red bell pepper, julienned
• 2 tbsp green onions, chopped
• 1 tsp sesame seeds for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic and ginger for 1–2 minutes until fragrant.
3. Add the julienned butternut squash and cook for 5–6 minutes until it starts to soften, stirring occasionally.
4. Add the soy sauce, sesame oil, and red bell pepper. Cook for another 2–3 minutes, allowing the squash to become tender but still firm.
5. Return the shrimp to the skillet, toss everything together, and cook for another 2–3 minutes.
6. Garnish with green onions and sesame seeds before serving.

This stir-fry is a healthy and light meal that packs a punch of flavor. The butternut squash adds a natural sweetness that balances the savory shrimp, while the ginger and soy sauce bring depth and warmth to the dish.

Butternut Squash and Bacon Soup

This rich and creamy soup is a perfect way to enjoy butternut squash on a keto diet. The crispy bacon adds a savory crunch that complements the velvety smooth squash, while the blend of spices provides a warm, comforting flavor. Ideal for chilly days, this soup is both hearty and satisfying.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1/2 lb bacon, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving a little of the bacon grease in the pot.
2. Add the chopped onion and garlic to the pot and sauté for 3–4 minutes until softened.
3. Add the butternut squash cubes and chicken broth. Bring to a simmer and cook for 15–20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
6. Serve the soup topped with crispy bacon and a sprinkle of fresh parsley.

This soup is a perfect balance of savory and sweet, with the crispy bacon providing a nice contrast to the smooth and creamy butternut squash. It’s a comforting, low-carb dish that’s great for warming up on a cold day.

Butternut Squash and Cauliflower Mash

A delicious keto-friendly alternative to mashed potatoes, this butternut squash and cauliflower mash is creamy and comforting. The sweet flavor of the squash pairs beautifully with the cauliflower, creating a smooth and velvety texture. It’s a perfect side dish to serve with roasted meats or as part of a larger keto meal.

Ingredients:

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

Instructions:

1. Bring a large pot of salted water to a boil. Add the butternut squash cubes and cauliflower florets. Cook for 12–15 minutes, or until both vegetables are tender.
2. Drain the vegetables and return them to the pot.
3. Add the butter, heavy cream, garlic powder, salt, and pepper. Use a potato masher or immersion blender to mash the mixture until smooth and creamy.
4. Taste and adjust the seasoning as needed.
5. Garnish with fresh chives before serving.

This mash is a wonderfully creamy and flavorful alternative to traditional mashed potatoes. The butternut squash adds a touch of sweetness, while the cauliflower gives it a smooth, satisfying texture. It’s a great side dish that’s both keto-friendly and comforting.

Butternut Squash and Kale Gratin

This creamy gratin is the ultimate keto side dish, with layers of roasted butternut squash, hearty kale, and a rich cheese sauce. It’s a comforting and cheesy dish that’s perfect for holiday dinners or a cozy weeknight meal. The crisp topping adds a delightful crunch to the creamy interior, making it a crowd-pleaser.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Gruyère cheese
• 2 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 cup almond flour (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil and blanch the kale for 2–3 minutes. Drain and set aside.
3. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast them in the oven for 20–25 minutes, until tender.
4. In a skillet, melt butter over medium heat. Add the minced garlic and sauté for 1–2 minutes. Stir in the heavy cream and both cheeses, cooking until the cheese has melted and the sauce is smooth.
5. In a baking dish, layer the roasted squash, kale, and cheese sauce. Top with almond flour for a crispy crust.
6. Bake for 15–20 minutes, or until the gratin is bubbling and golden brown.

This gratin is a deliciously rich side dish that’s packed with nutrients. The combination of roasted squash and sautéed kale with creamy cheese makes it a perfect keto-friendly dish for any occasion. The crispy topping adds a wonderful texture contrast.

Butternut Squash and Sausage Casserole

This hearty casserole is a comforting keto meal that’s full of flavor and easy to prepare. With savory sausage, roasted butternut squash, and a blend of spices, it’s a complete meal in one dish. Perfect for meal prep or a cozy family dinner, this casserole is filling and satisfying.

Ingredients:

• 1 lb ground sausage (or sausage links, sliced)
• 2 cups butternut squash, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground sausage over medium heat, breaking it up as it cooks. Remove the sausage and set aside.
3. In the same skillet, sauté the onion and garlic for 3–4 minutes until soft. Add the diced butternut squash and cook for 5–6 minutes until the squash begins to soften.
4. Stir in the chopped spinach, cooked sausage, dried oregano, smoked paprika, salt, and pepper. Cook for another 2–3 minutes.
5. Transfer the mixture to a baking dish and pour in the heavy cream. Top with shredded mozzarella cheese.
6. Bake for 20–25 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden brown.

This casserole is a perfect keto dinner, combining the savory flavors of sausage with the sweetness of roasted butternut squash. It’s a filling and flavorful meal that’s sure to be a family favorite.

Butternut Squash and Ricotta Stuffed Portobello Mushrooms

For a light and flavorful keto appetizer or main course, these stuffed portobello mushrooms are a perfect choice. The combination of creamy ricotta and roasted butternut squash is rich and satisfying, while the mushrooms add a savory base that’s perfectly hearty yet low in carbs.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup butternut squash, peeled and cubed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, then roast them on a baking sheet for 20–25 minutes, until soft and lightly browned.
3. While the squash roasts, prepare the mushrooms. Remove the stems and gills, and brush the mushroom caps with olive oil. Place them on a baking sheet, gill-side up.
4. In a bowl, combine the roasted butternut squash, ricotta cheese, Parmesan, garlic, thyme, salt, and pepper. Mix until smooth.
5. Spoon the squash and ricotta mixture into the mushroom caps, pressing it down lightly.
6. Bake the stuffed mushrooms for 15–20 minutes, or until the mushrooms are tender and the filling is golden.

These stuffed mushrooms are an elegant yet simple keto dish that’s rich in flavor and texture. The creamy ricotta and roasted butternut squash filling is complemented perfectly by the earthy mushrooms, making this a delightful meal or appetizer.

Note: More recipes are coming soon!