25+ Delicious Thanksgiving Butternut Squash Recipes to Impress Your Guests

Thanksgiving is a time for celebration, gathering with family and friends, and, of course, indulging in a feast of delicious flavors. Among the many seasonal ingredients that grace our tables, butternut squash stands out as a versatile and nutritious choice.

With its sweet, nutty flavor and creamy texture, butternut squash can be transformed into an array of delightful dishes, from savory sides to decadent desserts.

Whether you’re a fan of classic preparations or looking to try something new, our collection of 25+ Thanksgiving butternut squash recipes offers something for everyone.

Embrace the warmth of the season with these delectable dishes that will not only enhance your holiday spread but also leave your guests raving about the flavors of fall.

25+ Delicious Thanksgiving Butternut Squash Recipes to Impress Your Guests

As you plan your Thanksgiving menu, don’t overlook the incredible potential of butternut squash. With its unique flavor and numerous health benefits, this seasonal vegetable can be the star of your holiday table.

From comforting soups and savory gratins to sweet pies and creative salads, the 25+ Thanksgiving butternut squash recipes in this collection will inspire you to get creative in the kitchen.

Each recipe is designed to celebrate the flavors of autumn while providing variety for every palate.

So, roll up your sleeves and start cooking; your Thanksgiving feast awaits!

Roasted Butternut Squash with Maple and Cinnamon

This Roasted Butternut Squash with Maple and Cinnamon is a delightful dish that marries the natural sweetness of butternut squash with the warm spices of cinnamon and the rich flavor of maple syrup. Perfectly caramelized, this side dish is not only visually stunning but also a crowd-pleaser that complements any Thanksgiving feast.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: Chopped pecans or walnuts for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Squash: In a large bowl, combine the diced butternut squash, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss until the squash is evenly coated.
3. Roast: Spread the mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through for even cooking.
4. Serve: Remove from the oven and transfer to a serving dish. If desired, sprinkle with chopped pecans or walnuts for added crunch.

This Roasted Butternut Squash with Maple and Cinnamon is a testament to the flavors of fall and a fitting addition to your Thanksgiving menu. The combination of the sweet maple syrup and the warm cinnamon creates a comforting and inviting dish that will surely have your guests coming back for seconds. Not only is it easy to prepare, but it also provides a wonderful balance to the savory dishes on your table, making it a perfect side for your holiday gathering.

Butternut Squash and Sage Risotto

Creamy and indulgent, this Butternut Squash and Sage Risotto is a sophisticated take on a classic comfort food. The rich, buttery flavor of the risotto paired with the nutty sweetness of roasted butternut squash and the aromatic notes of sage creates a luxurious side dish that will elevate your Thanksgiving meal.

Ingredients:

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

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
2. Prepare the Risotto: In a saucepan, heat the vegetable broth and keep it warm over low heat. In a large skillet, sauté the onion and garlic in a bit of olive oil until translucent.
3. Cook the Rice: Add the Arborio rice to the skillet and toast for 1-2 minutes. If using, pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more.
4. Add the Squash and Sage: Once the rice is creamy and al dente (about 18-20 minutes), stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
5. Serve: Spoon the risotto onto plates and garnish with additional sage leaves if desired.

This Butternut Squash and Sage Risotto brings a touch of elegance to your Thanksgiving spread. Its creamy texture and layered flavors create a dish that feels both hearty and refined. The combination of roasted butternut squash and fresh sage not only enhances the taste but also embodies the essence of the fall season. This risotto is sure to impress your guests and become a beloved part of your holiday tradition.

Butternut Squash Soup with Ginger and Coconut Milk

Warm and comforting, this Butternut Squash Soup with Ginger and Coconut Milk is a delightful way to start your Thanksgiving meal. The earthy flavors of roasted butternut squash, combined with the zesty kick of ginger and the creamy richness of coconut milk, create a soup that is both flavorful and nourishing.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Optional: Pumpkin seeds for garnish

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. Sauté the Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the grated ginger and cook for another minute.
3. Blend the Soup: Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Using an immersion blender, puree the soup until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper.
4. Serve: Ladle the soup into bowls and garnish with pumpkin seeds if desired.

This Butternut Squash Soup with Ginger and Coconut Milk is the perfect blend of comfort and sophistication for your Thanksgiving table. Its velvety texture and aromatic spices create a warm embrace on chilly fall days, making it an ideal starter for your holiday feast. The addition of coconut milk adds a creamy depth that beautifully complements the natural sweetness of the squash. Your guests will be delighted with this unique take on a classic soup, setting the tone for a memorable Thanksgiving celebration.

Butternut Squash and Cranberry Quinoa Salad

This Butternut Squash and Cranberry Quinoa Salad is a vibrant and nutritious dish that combines roasted butternut squash with quinoa, tart cranberries, and a medley of fresh herbs. It’s a perfect balance of flavors and textures, making it a refreshing addition to your Thanksgiving spread. This salad is not only beautiful on the plate but also packed with nutrients, making it a guilt-free indulgence.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/4 cup pecans or walnuts, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Fresh parsley or arugula for garnish

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Cook the Quinoa: In a saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Mix the Salad: In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, and chopped nuts. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper. Pour over the salad and toss to combine.
4. Serve: Garnish with crumbled feta cheese and fresh parsley or arugula before serving.

This Butternut Squash and Cranberry Quinoa Salad is a celebration of autumn flavors that will add a pop of color to your Thanksgiving table. The combination of sweet and savory elements, along with the nutty quinoa, creates a wholesome dish that is both satisfying and refreshing. It’s an excellent way to showcase seasonal ingredients while providing a healthy option for your guests. This salad not only complements the richness of traditional Thanksgiving dishes but also offers a delightful contrast, making it a must-try addition to your holiday feast.

Butternut Squash Gratin with Gruyère Cheese

This Butternut Squash Gratin with Gruyère Cheese is a decadent and comforting side dish that will impress your guests. Layers of thinly sliced butternut squash are baked in a creamy sauce and topped with melted Gruyère cheese, resulting in a rich and flavorful dish that is perfect for Thanksgiving. This gratin combines the earthy sweetness of squash with the nutty flavors of cheese for an unforgettable experience.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• Optional: Fresh thyme for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Sauce: In a saucepan, heat the heavy cream over medium heat. Add minced garlic, thyme, salt, and pepper. Simmer for about 5 minutes, allowing the flavors to meld.
3. Assemble the Gratin: In a greased baking dish, layer half of the butternut squash slices. Pour half of the cream mixture over the squash, followed by half of the Gruyère cheese. Repeat with the remaining squash, cream, and cheese.
4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the squash is tender.
5. Serve: Let it cool slightly before serving, garnished with fresh thyme if desired.

This Butternut Squash Gratin with Gruyère Cheese is a showstopper that embodies the spirit of Thanksgiving with its luxurious flavors and creamy texture. The combination of earthy butternut squash and rich cheese creates a dish that is both indulgent and satisfying, making it a wonderful addition to your holiday table. It’s an elegant way to highlight seasonal produce and will undoubtedly become a favorite among your guests. Serve it alongside your traditional Thanksgiving fare, and watch it quickly disappear!

Spiced Butternut Squash and Apple Soup

This Spiced Butternut Squash and Apple Soup is a heartwarming dish that combines the sweetness of roasted butternut squash with tart apples and fragrant spices. This delightful soup is smooth and creamy, perfect for warming up your Thanksgiving gathering. The addition of spices like nutmeg and cinnamon provides depth and warmth, making this soup an excellent starter for your festive meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 large apple, peeled, cored, and diced (such as Granny Smith)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Optional: Pumpkin seeds or croutons for garnish

Instructions:

1. Roast the Squash and Apple: Preheat your oven to 400°F (200°C). Toss the diced butternut squash and apple with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. Sauté the Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Blend the Soup: Add the roasted squash and apple to the pot along with the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10 minutes. Using an immersion blender, puree the soup until smooth. Stir in the coconut milk or cream and adjust seasoning as needed.
4. Serve: Ladle the soup into bowls and garnish with pumpkin seeds or croutons if desired.

This Spiced Butternut Squash and Apple Soup is a delightful way to kick off your Thanksgiving meal, combining the best of autumn flavors in one comforting dish. The interplay of sweet and savory, along with the warming spices, creates a cozy atmosphere that will envelop your guests in holiday cheer. This soup not only sets the tone for your festive gathering but also highlights the beautiful seasonal produce available during this time of year. It’s a dish that will leave your guests feeling satisfied and ready to enjoy the rest of the Thanksgiving feast.

Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is a creamy and comforting dish that brings the flavors of fall to your Thanksgiving table. The combination of roasted butternut squash, fresh sage, and Arborio rice creates a rich and satisfying dish that is perfect as a side or a main course. The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that is both elegant and hearty.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• Salt and pepper to taste

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.
2. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
3. Sauté Aromatics: In a large skillet, heat butter over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the rice and cook for 1-2 minutes until lightly toasted.
4. Cook the Risotto: If using, add the white wine to the skillet and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
5. Finish the Risotto: Stir in the roasted butternut squash, fresh sage, and Parmesan cheese. Season with salt and pepper to taste. Serve hot.

This Butternut Squash and Sage Risotto is the epitome of comfort food, perfectly capturing the essence of Thanksgiving. The creamy texture of the risotto, paired with the sweetness of roasted squash and the aromatic notes of sage, creates a dish that is both satisfying and elegant. This recipe not only makes for a standout side dish but can also serve as a main course for vegetarians at your holiday gathering. Your guests will appreciate the warmth and heartiness of this dish, making it a memorable part of your Thanksgiving feast.

Maple-Glazed Butternut Squash

This Maple-Glazed Butternut Squash is a simple yet delicious dish that highlights the natural sweetness of the squash. The maple syrup glaze adds a rich, caramelized flavor that pairs beautifully with the earthy notes of roasted butternut squash. This dish is not only easy to prepare but also makes for an impressive side that will complement any Thanksgiving meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Optional: Chopped pecans or walnuts for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: In a large bowl, combine the diced butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper. Toss to coat the squash evenly.
3. Roast: Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
4. Serve: Transfer to a serving dish and sprinkle with chopped pecans or walnuts if desired.

This Maple-Glazed Butternut Squash is a fantastic addition to your Thanksgiving menu, offering a perfect blend of sweet and savory flavors. The rich maple syrup glaze elevates the natural sweetness of the squash, making it a crowd-pleaser that is sure to impress your guests. This dish not only adds a beautiful color to your table but also provides a delightful contrast to heartier dishes. With its simplicity and elegance, this recipe is a great way to celebrate the flavors of fall while creating lasting memories with family and friends around the holiday table.

Butternut Squash Stuffed Shells

These Butternut Squash Stuffed Shells are a creative twist on a classic Italian dish, perfect for adding a unique touch to your Thanksgiving feast. Large pasta shells are filled with a creamy butternut squash mixture and topped with marinara sauce and cheese. This comforting dish is not only delicious but also a fantastic way to incorporate seasonal flavors into your holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon nutmeg
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pasta: Boil the pasta shells according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a pot, steam or boil the butternut squash until tender, about 10-15 minutes. Drain and mash the squash in a bowl. Stir in the ricotta, mozzarella, Parmesan, nutmeg, garlic powder, salt, and pepper until well combined.
4. Stuff the Shells: Fill each pasta shell with the butternut squash mixture and place them in a greased baking dish. Pour marinara sauce over the stuffed shells, then sprinkle with additional mozzarella and Parmesan cheese.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
6. Serve: Garnish with fresh basil before serving.

These Butternut Squash Stuffed Shells bring a delightful twist to your Thanksgiving meal, combining the comforting elements of pasta with the warm flavors of fall. Each bite is filled with creamy squash and cheese, complemented by the tangy marinara sauce that brings everything together. This dish not only showcases the versatility of butternut squash but also offers a satisfying alternative to traditional holiday casseroles. It’s sure to impress your guests and become a favorite at your Thanksgiving table, leaving everyone wanting seconds!

Butternut Squash Soup with Coconut Milk

This Butternut Squash Soup with Coconut Milk is a warm and creamy dish that embodies the essence of fall. The natural sweetness of the butternut squash pairs perfectly with the richness of coconut milk, creating a smooth and velvety soup that is both comforting and nutritious. Enhanced with spices like ginger and nutmeg, this soup is a delightful start to your Thanksgiving dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: Chopped cilantro or pumpkin seeds for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, cooking until the onion is translucent.
2. Cook the Squash: Add the cubed butternut squash to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
3. Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a blender.
4. Finish with Coconut Milk: Stir in the coconut milk and nutmeg. Season with salt and pepper to taste. Reheat gently if necessary.
5. Serve: Ladle the soup into bowls and garnish with chopped cilantro or pumpkin seeds if desired.

This Butternut Squash Soup with Coconut Milk is a must-try dish for your Thanksgiving gathering, offering a unique blend of flavors and textures that will warm your guests’ hearts. The creamy coconut milk enhances the natural sweetness of the squash, while the spices add depth and complexity to each spoonful. This soup is not only delicious but also visually appealing, making it an elegant starter that sets the tone for a festive meal. It’s a wonderful way to showcase seasonal ingredients and ensure that your Thanksgiving menu is both comforting and memorable.

Butternut Squash and Cranberry Salad

This Butternut Squash and Cranberry Salad is a vibrant and refreshing addition to your Thanksgiving spread. The combination of roasted butternut squash, tart cranberries, and crisp greens creates a beautiful balance of flavors and textures. Tossed with a light vinaigrette, this salad is not only healthy but also adds a festive touch to your holiday table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/2 cup dried cranberries
• 1/4 cup pecans or walnuts, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Prepare the Vinaigrette: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and nuts. Drizzle with the vinaigrette and toss gently to combine.
4. Serve: Top with crumbled feta cheese, if using, and serve immediately.

This Butternut Squash and Cranberry Salad is a delightful addition to your Thanksgiving menu, bringing together a mix of seasonal flavors and textures. The sweetness of the roasted squash complements the tartness of the cranberries, while the nuts add a satisfying crunch. This salad is not only visually stunning but also provides a refreshing contrast to heavier holiday dishes, ensuring that your guests enjoy a balanced meal. It’s a perfect way to celebrate the flavors of fall while adding a healthy touch to your Thanksgiving feast.

Butternut Squash and Chickpea Curry

This Butternut Squash and Chickpea Curry is a hearty and flavorful dish that brings warmth and spice to your Thanksgiving table. The creamy coconut milk combined with fragrant spices creates a comforting sauce that perfectly complements the tender butternut squash and protein-rich chickpeas. This recipe is not only vegan and gluten-free but also a great way to incorporate diverse flavors into your holiday menu.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: Fresh cilantro for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is translucent.
2. Add the Squash: Stir in the diced butternut squash and cook for 5 minutes.
3. Add Chickpeas and Spices: Add the chickpeas, curry powder, salt, and pepper. Stir to coat everything in the spices, cooking for another minute.
4. Add Coconut Milk: Pour in the coconut milk and bring to a simmer. Cover and cook for 15-20 minutes, or until the squash is tender.
5. Serve: Ladle the curry into bowls and garnish with fresh cilantro if desired.

This Butternut Squash and Chickpea Curry is a fantastic addition to your Thanksgiving feast, providing a warm and satisfying dish that is both nourishing and flavorful. The creamy coconut milk and aromatic spices create a rich sauce that envelops the tender squash and chickpeas, making it a delightful choice for those looking for a plant-based option. This recipe not only showcases the versatility of butternut squash but also introduces exciting flavors that will impress your guests. It’s a perfect way to celebrate the holiday with a dish that embodies comfort and creativity.

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash is a simple yet elegant dish that highlights the natural sweetness of squash with a touch of maple syrup. Roasting brings out its rich flavor, while the caramelization adds a delightful texture. This dish not only looks stunning on the Thanksgiving table but also offers a deliciously sweet and savory complement to your holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Optional: Chopped pecans for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
3. Roast the Squash: Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized.
4. Serve: Transfer to a serving platter and garnish with chopped pecans, if desired.

This Maple Roasted Butternut Squash is a crowd-pleaser that perfectly embodies the flavors of the season. The combination of sweet maple syrup and aromatic cinnamon creates a harmonious balance that enhances the squash’s natural sweetness. This dish is not only easy to prepare but also adds a beautiful pop of color to your Thanksgiving spread. It’s a delightful side that will leave your guests craving more, making it an essential part of your holiday meal.

Butternut Squash and Sausage Stuffing

Butternut Squash and Sausage Stuffing is a savory and hearty dish that combines the richness of sausage with the sweetness of butternut squash, all enveloped in fluffy bread. This stuffing is a fantastic alternative to traditional bread stuffing, offering a unique twist that will impress your guests and elevate your Thanksgiving dinner.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 pound sausage (Italian or breakfast)
• 1 loaf of bread, cubed (day-old or toasted)
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1 teaspoon dried sage
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Sausage: In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the onion, celery, and garlic. Cook until softened. Add the diced butternut squash and sauté until tender.
3. Combine Ingredients: In a large bowl, combine the bread cubes, cooked sausage, sautéed vegetables, sage, thyme, salt, and pepper. Pour in the broth and mix until well combined.
4. Bake: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish and bake for 30-35 minutes, until golden and crispy on top.
5. Serve: Garnish with fresh parsley before serving.

This Butternut Squash and Sausage Stuffing is a standout dish that will transform your Thanksgiving feast into something extraordinary. The combination of flavors—savory sausage, sweet butternut squash, and fragrant herbs—creates a stuffing that is both satisfying and memorable. It pairs beautifully with turkey and gravy, making it a must-have for your holiday table. This recipe not only pays homage to traditional stuffing but also adds a unique touch that your guests will rave about long after the meal is over.

Butternut Squash Gratin with Cheese

Butternut Squash Gratin with Cheese is a decadent and creamy side dish that will be the star of your Thanksgiving table. Layers of tender butternut squash are baked in a rich cheese sauce and topped with a crispy, golden breadcrumb topping. This gratin is comfort food at its finest, offering a perfect blend of flavors and textures that will have everyone coming back for seconds.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 2 cups shredded Gruyère cheese (or your favorite cheese)
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• Optional: Fresh thyme for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Cheese Sauce: In a saucepan, combine the heavy cream, milk, garlic powder, thyme, salt, and pepper. Heat gently until warmed through. Remove from heat and stir in half of the shredded cheese.
3. Assemble the Gratin: In a greased baking dish, layer half of the sliced butternut squash. Pour half of the cheese sauce over the squash, then repeat with the remaining squash and cheese sauce.
4. Add Breadcrumb Topping: In a bowl, mix the breadcrumbs with melted butter and sprinkle over the top of the gratin. Top with the remaining shredded cheese.
5. Bake: Bake for 40-45 minutes, or until the top is golden brown and the squash is tender.
6. Serve: Let cool slightly before serving, garnished with fresh thyme if desired.

This Butternut Squash Gratin with Cheese is a luxurious addition to your Thanksgiving meal that is sure to impress your guests. The creamy cheese sauce melds beautifully with the tender squash, while the breadcrumb topping provides a satisfying crunch. This dish elevates the humble butternut squash to a gourmet level, making it a standout side that complements turkey and other holiday favorites. It’s a comforting, rich option that showcases the best of autumn flavors and is perfect for sharing with loved ones around the Thanksgiving table.

Note: More recipes are coming soon!