20 Creamy Butternut Squash Recipes for Fall

As the leaves begin to change and the crisp autumn air settles in, there’s nothing quite like curling up with a warm, comforting bowl of soup or a satisfying casserole. And what better ingredient to feature at the heart of these fall favorites than the humble butternut squash? Sweet, nutty, and incredibly versatile, this beloved gourd is the star of our top 20 creamy butternut squash recipes for fall.

From classic soups and risottos to innovative pasta dishes and tarts, we’ve got a little something for everyone in this mouthwatering collection. So why not start your fall cooking off on the right foot with some seriously delicious and indulgent squash-based creations? Whether you’re in the mood for comforting comfort food or lighter, brighter flavors, these 20 creamy butternut squash recipes are sure to satisfy your cravings and leave you feeling cozy and content.

Roasted Butternut Squash Soup with Coconut Milk

Transform the flavors of fall into a creamy and comforting soup by roasting butternut squash and blending it with coconut milk.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt, to taste
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, drizzle with olive oil, and season with salt.
4. Roast the squash in the preheated oven for 45 minutes, or until tender and caramelized.
5. In a large pot, sauté the chopped onion and minced garlic until softened.
6. Add the roasted squash, vegetable broth, and coconut milk to the pot. Blend until smooth.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 1 hour

Butternut Squash and Sage Risotto

This creamy risotto combines the comforting flavors of roasted butternut squash, crispy sage leaves, and Parmesan cheese, perfect for a cozy fall evening.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped (about 2 tablespoons)
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add Arborio rice and cook for 1 minute, stirring constantly.
5. Gradually add warmed broth, stirring continuously, until absorbed.
6. Stir in roasted squash, Parmesan cheese, butter, and chopped sage.
7. Season with salt and pepper to taste.
8. Serve immediately.

Cooking Time: Approximately 1 hour

Creamy Butternut Squash Mac and Cheese

Transform your macaroni and cheese game with the addition of roasted butternut squash, creating a creamy and comforting dish perfect for any occasion. This recipe is an easy twist on a classic comfort food.

Ingredients:
– 8 oz macaroni
– 1 medium butternut squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook for 1 minute.
5. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer and cook until thickened.
6. Stir in cheddar and Parmesan cheese until melted. Season with salt and pepper to taste.
7. Combine cooked macaroni and butternut squash with the cheese sauce. Serve hot.

Cook Time: 60-70 minutes

Butternut Squash and Spinach Lasagna

A creative twist on the classic Italian dish, this lasagna combines the comforting flavors of roasted butternut squash and wilted spinach with a rich bechamel sauce.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 2 cups grated mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tbsp butter
– 1/2 cup heavy cream
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Gradually add heavy cream, whisking continuously. Bring to a simmer and cook for 2-3 minutes or until thickened.
6. Assemble the lasagna by layering cooked noodles, roasted squash, spinach, mozzarella cheese, and bechamel sauce. Top with Parmesan cheese.
7. Bake for 25-30 minutes or until golden brown.

Cooking Time: Approximately 1 hour 15 minutes

Butternut Squash and Black Bean Enchiladas

A delicious twist on traditional enchiladas, this recipe combines the natural sweetness of roasted butternut squash with the savory flavor of black beans and melted cheese.

Ingredients:

– 1 medium butternut squash
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
– Enchilada sauce (homemade or store-bought)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. Add the black beans and cook for an additional 2-3 minutes.
5. In a separate pan, warm the tortillas over medium heat.
6. Assemble the enchiladas by spooning the squash and bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Top with enchilada sauce and cheese, then bake for 20-25 minutes or until hot and bubbly.

Cooking Time: 1 hour 15 minutes

Butternut Squash and Bacon Carbonara

A twist on the classic Italian pasta dish, this recipe combines the sweetness of roasted butternut squash with the smokiness of crispy bacon.

Ingredients:

– 12 oz spaghetti
– 1 large butternut squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a single layer on a baking sheet for about 45 minutes, or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
5. Whisk together eggs, Parmesan cheese, salt, and black pepper in a bowl.
6. Add cooked spaghetti to the egg mixture and toss to combine.
7. Stir in roasted butternut squash and crumbled bacon.
8. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 1 hour 15 minutes

Butternut Squash and Chickpea Curry

This comforting curry is a perfect blend of sweet and savory flavors, featuring roasted butternut squash and chickpeas in a rich tomato-based sauce. Serve over fluffy basmati rice or with naan bread for a satisfying meal.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes or until tender.
2. In a large pan, heat remaining olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, paprika, and chickpeas. Cook for 1-2 minutes, stirring frequently.
4. Stir in diced tomatoes and roasted squash. Season with salt and pepper to taste.
5. Simmer the curry for 10-15 minutes or until flavors have melded together.
6. Serve hot over rice or with naan bread.

Cooking Time: 45-50 minutes

Butternut Squash and Goat Cheese Tart

A delightful combination of sweet roasted butternut squash and tangy goat cheese, perfectly balanced in a flaky pastry crust.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper. Roast for about 45 minutes, or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch (3 mm). Place onto a baking sheet lined with parchment paper.
4. Arrange roasted squash on one half of the pastry, leaving a 1-inch border around edges. Top with crumbled goat cheese.
5. Fold other half of pastry over filling to form a triangle or square shape. Press edges to seal.
6. Brush top with beaten egg and sprinkle with salt.
7. Bake for about 25-30 minutes, or until golden brown.

Cooking Time: About 1 hour 15 minutes

Butternut Squash and Lentil Stew

This hearty stew is a perfect blend of flavors and textures, with roasted butternut squash adding natural sweetness and red lentils providing creamy consistency. It’s a great way to warm up on a chilly day.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a large bowl for 45-50 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
5. Add lentils, vegetable broth, and roasted squash to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.

Cooking Time: About 1 hour 20 minutes

Butternut Squash and Kale Stuffed Shells

Transform traditional stuffed shells into a fall-inspired masterpiece with the addition of roasted butternut squash and kale. This comforting dish is perfect for a cozy night in.

Ingredients:

– 12 jumbo pasta shells
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and roasted
– 2 cups fresh kale, stems removed and chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions; set aside.
3. In a large skillet, sauté onion and garlic until softened. Add roasted butternut squash and chopped kale; cook until wilted.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
5. Stuff cooked pasta shells with the cheese mixture, then place in a baking dish. Top with marinara sauce and remaining squash-kale mixture.
6. Bake for 25-30 minutes or until golden brown. Serve hot.

Cooking Time: 35-40 minutes

Butternut Squash and Caramelized Onion Pizza

Elevate your pizza game with this unique combination of roasted butternut squash and caramelized onions on a crispy crust. This sweet and savory fusion is perfect for a cozy night in.

Ingredients:

– 1 lb pizza dough
– 1 medium butternut squash, peeled and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup grated mozzarella cheese
– Fresh thyme leaves (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash cubes with 1 tbsp olive oil, salt, and pepper for 20-25 minutes or until tender.
3. Caramelize the onions by cooking them in a pan with 1 tbsp olive oil over medium-low heat for 30-40 minutes or until golden brown.
4. Roll out the pizza dough to desired thickness and place on a baking sheet.
5. Spread the caramelized onions evenly, leaving a small border around the edges.
6. Top with roasted butternut squash cubes and mozzarella cheese.
7. Bake in preheated oven for 15-20 minutes or until crust is golden brown.
8. Garnish with fresh thyme leaves (if desired).

Cooking Time: Approximately 40-50 minutes

Butternut Squash and Sage Ravioli

This seasonal ravioli filling combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy autumn dinner. These homemade ravioli are a delightful twist on traditional pasta.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh sage leaves, chopped
– 1/2 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon all-purpose flour
– Salt and pepper, to taste
– Ravioli pasta (homemade or store-bought)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish with olive oil, garlic, and salt for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with chopped sage, Parmesan cheese, egg, flour, salt, and pepper.
4. Roll out ravioli pasta according to package instructions or recipe.
5. Place a spoonful of the squash filling in the center of each pasta square, then fold and press edges together to seal.
6. Cook ravioli in boiling, salted water for 3-5 minutes, or until they float to the surface.
7. Serve with your favorite sauce.

Cooking Time: About 1 hour (including roasting time)

Butternut Squash and Apple Cider Bisque

As the seasons change, warm up with this rich and comforting bisque that combines the sweetness of butternut squash with the tanginess of apple cider. Perfect for a chilly fall evening or a cozy winter night.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups apple cider
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh herbs (such as sage or thyme) for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened.
5. Scoop roasted squash flesh into the pot, along with apple cider, heavy cream, salt, and pepper.
6. Bring mixture to a simmer and puree until smooth.
7. Serve warm, garnished with fresh herbs if desired.

Cooking Time: 1 hour 15 minutes

Butternut Squash and Pecan Stuffed Shells

A creative twist on traditional stuffed shells, this recipe combines the sweetness of butternut squash with the crunch of pecans for a unique and delicious dish.

Ingredients:

– 12 jumbo pasta shells
– 1 medium butternut squash, cooked and mashed
– 1/2 cup chopped pecans
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup ricotta cheese
– 1 egg, beaten

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine mashed butternut squash, chopped pecans, Parmesan cheese, breadcrumbs, and olive oil. Mix well.
4. In a separate bowl, mix ricotta cheese and beaten egg. Season with salt and pepper to taste.
5. Stuff each pasta shell with the squash-pecan mixture, then top with the ricotta mixture.
6. Place shells on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

Cooking Time: 20-25 minutes

Butternut Squash and Mushroom Quiche

This quiche is a perfect blend of savory and sweet, featuring roasted butternut squash and earthy mushrooms. It’s a great dish for brunch or dinner, and can be served as a main course or side.

Ingredients:

– 1 (2-lb) butternut squash, peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Roast the squash in a large bowl with 2 tablespoons olive oil, salt, and pepper for 30 minutes, or until tender.
3. In a skillet, sauté the mushrooms, onion, and garlic until the mushrooms release their liquid and start to brown.
4. Roll out the pie crust and place it in a 9-inch tart pan.
5. Arrange the roasted squash and mushroom mixture on top of the crust.
6. Pour the heavy cream over the filling, followed by the grated cheese.
7. Bake for 35-40 minutes or until the crust is golden brown and the filling is set.

Cooking Time: 35-40 minutes

Butternut Squash and Cranberry Grain Bowl

Start your day with a nutritious and flavorful grain bowl packed with roasted butternut squash, sweet cranberries, and crunchy whole grains. This recipe is perfect for a quick breakfast or brunch.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1/4 cup rolled oats
– 1/4 cup cooked brown rice
– 1/2 cup fresh or frozen cranberries
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped nuts or seeds, feta cheese, or a dollop of yogurt

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Roast for 45-50 minutes or until tender.
4. Cook the oats and brown rice according to package instructions.
5. In a bowl, combine the cooked grains, roasted butternut squash, and cranberries. Season with salt and pepper to taste.
6. Add your choice of toppings, if desired.

Cooking Time: 55-60 minutes

Butternut Squash and Walnut Pasta Alfredo

Elevate your pasta game with this creamy, nutty, and sweet dish that combines roasted butternut squash and crunchy walnuts. This recipe is perfect for a cozy night in or a special occasion.

Ingredients:

– 8 oz pasta of your choice (e.g., fettuccine, spaghetti)
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine garlic, roasted squash, walnuts, and heavy cream. Simmer over medium heat for 5-7 minutes or until sauce thickens slightly.
4. Add Parmesan cheese and stir until melted and smooth. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Butternut Squash and Thyme Mashed Potatoes

Elevate your mashed potatoes with the warm flavors of roasted butternut squash and thyme. This side dish is perfect for a cozy dinner or holiday gathering.

Ingredients:

– 3-4 large baking potatoes, peeled and cubed
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 2 sprigs fresh thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss the butternut squash with 1 tbsp of butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Boil the potatoes in salted water until tender. Drain and mash with remaining butter, heavy cream, roasted squash, and thyme.
4. Season with salt and pepper to taste.

Cooking Time: About 1 hour (including roasting time)

Butternut Squash and Pear Soup with Crème Fraîche

This creamy soup combines the natural sweetness of butternut squash and pears, perfect for a cozy autumn evening. The crème fraîche adds a tangy and rich finish to this velvety smooth soup.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1 ripe pear, peeled, cored, and chopped
– 4 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 2 tablespoons crème fraîche

Instructions:

1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in butter until softened. Add the chopped pear and cook for an additional 2-3 minutes.
3. Scoop out the roasted squash flesh and add it to the pot. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer soup to a blender, blending until smooth.
5. Stir in heavy cream or half-and-half and season with nutmeg, salt, and pepper.
6. Serve hot, topped with crème fraîche and a sprinkle of nutmeg.

Cooking Time: 45 minutes (including roasting time)

Butternut Squash and Gruyère Gratin

A rich and comforting side dish perfect for fall gatherings or cozy weeknight meals, this butternut squash and Gruyère gratin combines the sweetness of roasted squash with the nutty flavor of melted cheese.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the squash cubes with butter, salt, and pepper until evenly coated.
3. Spread the squash mixture in a 9×13-inch baking dish.
4. Drizzle the heavy cream over the squash, then sprinkle the Gruyère cheese on top.
5. Bake for 45-50 minutes, or until the squash is tender and the cheese is golden brown.
6. Garnish with thyme leaves, if desired. Serve warm.

Cooking Time: 45-50 minutes

Summary

Fall is the perfect time to cozy up with warm, comforting dishes that showcase the sweet and creamy flavors of butternut squash. In this article, we’ll share 20 delicious recipes that highlight the versatility of this autumnal ingredient. From soups and risottos to pastas and casseroles, our collection features a variety of creative ways to incorporate roasted butternut squash into your meals. Whether you’re in the mood for something classic like mac and cheese or more adventurous like curry and carbonara, we’ve got you covered. So go ahead, get cooking, and enjoy the flavors of fall!