20 Creamy Butternut Squash Recipes for Fall

Hello, cozy season! As autumn leaves begin to fall and crisp air settles in, there’s nothing more comforting than the sweet, velvety embrace of butternut squash. Whether you’re craving quick weeknight dinners, impressive seasonal sides, or soul-warming comfort food, we’ve gathered 20 creamy recipes that celebrate this fall superstar. Get ready to fall in love with squash all over again—let’s dive into these delicious creations!

Roasted Butternut Squash Soup with Coconut Milk

Brimming with autumnal warmth, this velvety roasted butternut squash soup achieves remarkable depth through caramelization and the subtle sweetness of coconut milk. Mastering this recipe requires careful attention to roasting temperatures and blending techniques for optimal texture. Follow these methodical steps to create a soup that balances earthy squash notes with tropical creaminess.

Ingredients

• 1 large butternut squash (approximately 3 pounds), peeled and cubed into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 1 (13.5-ounce) can full-fat coconut milk
• 1 teaspoon freshly grated ginger
• ½ teaspoon freshly ground nutmeg
• 1 tablespoon pure maple syrup
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of extra virgin olive oil until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet, ensuring pieces don’t touch for proper caramelization.
4. Roast for 35-40 minutes until the squash develops deep golden edges and yields easily to fork pressure.
5. While squash roasts, heat the remaining tablespoon of olive oil in a heavy-bottomed Dutch oven over medium heat.
6. Sauté the finely diced yellow onion for 6-8 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute until aromatic but not browned.
8. Transfer the roasted squash to the Dutch oven along with the vegetable stock.
9. Bring the mixture to a gentle simmer over medium-high heat, then reduce to low and cook uncovered for 15 minutes.
10. Working in batches, carefully puree the soup in a high-speed blender until completely smooth.
11. Return the pureed soup to the Dutch oven and stir in the full-fat coconut milk.
12. Incorporate the freshly grated ginger, freshly ground nutmeg, pure maple syrup, fine sea salt, and freshly cracked black pepper.
13. Finish by whisking in the unsalted butter until fully emulsified and the soup appears glossy.

Accomplishing this recipe yields a luxuriously smooth puree with a delicate balance between the squash’s earthy sweetness and coconut milk’s tropical richness. The final texture should coat the back of a spoon without being overly thick. For an elegant presentation, garnish with toasted pumpkin seeds and a drizzle of coconut cream, or serve alongside crusty artisan bread for contrasting texture.

Butternut Squash and Sage Risotto

Now that autumn’s crisp air has arrived, let’s master a classic seasonal dish that transforms humble ingredients into creamy perfection. This methodical approach will guide you through creating a risotto with the velvety texture and aromatic depth that makes it restaurant-worthy.

Ingredients

• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 1½ cups Arborio rice
• 4 cups homemade chicken stock, kept at a steady simmer
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 medium yellow onion, finely minced
• 3 cloves garlic, microplaned
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup unsalted European-style butter, chilled and cubed
• 2 tablespoons extra virgin olive oil
• 12 fresh sage leaves, 8 left whole and 4 finely chiffonaded
• Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
3. Roast the squash for 22-25 minutes until caramelized at the edges and fork-tender, rotating the pan halfway through cooking.
4. Heat the remaining olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
5. Sauté the minced onion for 6-8 minutes until translucent and fragrant, stirring frequently with a wooden spoon.
6. Add the microplaned garlic and cook for 45 seconds until aromatic but not browned.
7. Toast the Arborio rice in the pan for 2 minutes, stirring constantly until the grains become slightly translucent at the edges.
8. Deglaze with the white wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is fully absorbed.
9. Add the simmering chicken stock one ladleful at a time, waiting until each addition is nearly absorbed before adding the next, stirring constantly.
10. Continue this process for 18-20 minutes until the rice is al dente with a creamy suspension.
11. Fold in the roasted squash cubes and chiffonaded sage during the final 2 minutes of cooking.
12. Remove from heat and vigorously stir in the chilled butter cubes until fully emulsified.
13. In a separate small skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until rippling.
14. Fry the whole sage leaves for 15-20 seconds until crisp but still vibrant green, then transfer to a paper towel-lined plate.
15. Gently fold the grated Parmigiano-Reggiano into the risotto until just incorporated.
16. Season with additional kosher salt and freshly cracked black pepper to achieve balanced seasoning.

Glistening with emulsified butter and cheese, this risotto achieves a luxurious texture that slowly spreads across the plate. The sweet, caramelized squash contrasts beautifully with the earthy sage and salty Parmigiano-Reggiano, while the crispy fried sage leaves add both visual appeal and textural contrast. For an elegant presentation, serve immediately in shallow bowls garnished with the fried sage and an extra grating of cheese.

Creamy Butternut Squash Mac and Cheese

Often overlooked in traditional macaroni preparations, this autumnal twist transforms simple pasta into a velvety, sophisticated comfort dish. Our creamy butternut squash version delivers both nutritional depth and indulgent texture, perfect for transitioning seasons when you crave something simultaneously light and satisfying.

Ingredients

– 1 medium butternut squash, peeled and cubed
– 12 ounces elbow macaroni
– 3 tablespoons clarified butter
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed
– 8 ounces sharp white cheddar cheese, freshly grated
– 4 ounces Gruyère cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon freshly grated nutmeg
– 1/2 teaspoon smoked paprika
– Kosher salt to season
– Freshly ground black pepper to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Roast the squash for 25-30 minutes until fork-tender and lightly caramelized at the edges.
4. Transfer the roasted squash to a blender and purée until completely smooth, adding 2 tablespoons of warm milk if needed to achieve a silky consistency.
5. Bring a large pot of heavily salted water to a rolling boil and cook the elbow macaroni for 1 minute less than package directions indicate.
6. Drain the pasta thoroughly but do not rinse, reserving 1/2 cup of pasta water for later use.
7. Melt the clarified butter in a Dutch oven over medium heat until it shimmers but doesn’t brown.
8. Sauté the diced onion for 4-5 minutes until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
9. Sprinkle the flour over the onion mixture and whisk continuously for 2 minutes to create a pale golden roux.
10. Gradually stream in the warmed milk while whisking constantly to prevent lumps from forming.
11. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
12. Reduce the heat to low and stir in the butternut squash purée until fully incorporated.
13. Fold in the grated cheddar and Gruyère cheeses in three additions, stirring until each batch melts completely before adding the next.
14. Season the cheese sauce with nutmeg, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
15. Combine the cooked pasta with the cheese sauce, adding reserved pasta water 1 tablespoon at a time until the desired sauciness is achieved.
16. Transfer the macaroni mixture to a greased 9×13-inch baking dish.
17. Toss the panko breadcrumbs with the remaining tablespoon of olive oil and sprinkle evenly over the pasta surface.
18. Bake at 375°F for 18-20 minutes until the breadcrumbs are deeply golden and the edges bubble vigorously.
19. Let the dish rest for 8-10 minutes before serving to allow the sauce to set properly.

You’ll notice the sauce clings to each pasta tube with velvety precision, while the roasted squash adds subtle sweetness that balances the sharp cheese profile. Try serving individual portions in hollowed-out mini pumpkins for a festive presentation, or top with crispy sage leaves fried in brown butter for an aromatic garnish that complements the squash’s earthy notes.

Butternut Squash and Spinach Lasagna

Ready to master a comforting autumn classic? This butternut squash and spinach lasagna builds flavor through careful layering and patient baking, creating a dish that’s both nourishing and impressive. Follow these precise steps to achieve perfectly cooked pasta, creamy filling, and golden-brown cheese topping.

Ingredients

– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 5 ounces fresh baby spinach
– 15 ounces whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup freshly grated Parmigiano-Reggiano
– ½ teaspoon freshly grated nutmeg
– 12 no-boil lasagna noodles
– 24 ounces high-quality marinara sauce
– 8 ounces low-moisture whole-milk mozzarella, shredded
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the squash for 25 minutes until tender and lightly caramelized at the edges.
4. While squash roasts, heat remaining olive oil in a large skillet over medium heat.
5. Sauté the diced onion for 6-8 minutes until translucent and lightly golden.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Wilt the spinach in batches, stirring constantly until just collapsed, about 2 minutes.
8. Transfer the spinach mixture to a colander and press out excess liquid.
9. In a medium bowl, combine ricotta, beaten egg, Parmigiano-Reggiano, nutmeg, and remaining salt and pepper.
10. Spread ½ cup marinara sauce evenly across the bottom of a 9×13-inch baking dish.
11. Arrange 4 lasagna noodles in a single layer over the sauce.
12. Spread half of the ricotta mixture evenly over the noodles.
13. Scatter half of the roasted squash and spinach mixture over the ricotta.
14. Spoon ¾ cup marinara sauce over the vegetables.
15. Repeat layers: noodles, remaining ricotta, remaining vegetables, and ¾ cup sauce.
16. Top with final layer of noodles and remaining marinara sauce.
17. Cover tightly with aluminum foil and bake at 375°F for 30 minutes.
18. Remove foil, sprinkle shredded mozzarella evenly over the top.
19. Bake uncovered for 15 minutes until cheese is bubbly and lightly spotted with gold.
20. Let rest for 15 minutes before slicing to allow layers to set.

Buttery roasted squash melts into the ricotta layers while fresh spinach provides subtle earthiness against the rich tomato sauce. The finished lasagna holds clean slices yet yields tenderly to the fork. For a striking presentation, serve individual portions garnished with fried sage leaves and a drizzle of browned butter over the golden cheese crust.

Butternut Squash and Black Bean Enchiladas

You’ve likely faced the dilemma of wanting something comforting yet nutritious, which is exactly why this autumnal twist on enchiladas deserves a spot in your weekly rotation. This recipe transforms humble ingredients into a vibrant, satisfying meal that balances creamy squash with earthy beans and warm spices.

Ingredients

• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 2 tablespoons avocado oil, divided
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 8 (6-inch) corn tortillas
• 2 cups enchilada sauce
• 1½ cups Monterey Jack cheese, freshly grated
• ¼ cup fresh cilantro, chopped
• ½ cup crumbled cotija cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tablespoon avocado oil, cumin, and smoked paprika until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon avocado oil in a large skillet over medium heat.
5. Sauté the diced onion for 5–7 minutes, until translucent and fragrant.
6. Add the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
7. Gently fold in the black beans and roasted squash, taking care not to mash the squash completely.
8. Warm the corn tortillas by heating them individually in a dry skillet for 20 seconds per side to prevent cracking. (Tip: Cover warmed tortillas with a kitchen towel to keep them pliable.)
9. Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
10. Spoon ⅓ cup of the squash-bean mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
11. Pour the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
12. Sprinkle the grated Monterey Jack cheese evenly over the top.
13. Bake uncovered at 375°F for 20 minutes, until the cheese is bubbly and the edges are lightly browned. (Tip: For extra crispness, broil for the final 2–3 minutes.)
14. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.
15. Garnish with chopped cilantro and crumbled cotija cheese just before serving. (Tip: For added freshness, serve with a squeeze of lime juice.)

Delightfully textured with creamy squash and firm beans nestled in tender tortillas, these enchiladas offer a harmonious balance of smoky, savory, and subtly sweet flavors. Consider serving them alongside a crisp jicama slaw or topping with pickled red onions for contrasting brightness that cuts through the richness.

Butternut Squash and Bacon Carbonara

Yearning for a comforting pasta dish that bridges the gap between rustic simplicity and elegant flavor? This butternut squash and bacon carbonara transforms classic Italian technique with autumnal ingredients, creating a creamy sauce without any heavy cream. You’ll master the art of emulsification while building layers of savory depth.

Ingredients

• 8 ounces dried spaghetti
• 6 ounces thick-cut applewood-smoked bacon, diced into ¼-inch lardons
• 2 cups butternut squash, peeled and diced into ½-inch cubes
• 3 large pasture-raised eggs, lightly beaten
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon freshly cracked black pepper
• ½ teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• ¼ cup reserved pasta water
• 2 tablespoons fresh sage leaves, thinly sliced

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add spaghetti to boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add bacon lardons and cook for 6-8 minutes until crisp and rendered, stirring frequently.
5. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the skillet.
6. Add butternut squash cubes to the hot bacon fat and cook for 12-15 minutes until tender and caramelized, turning occasionally.
7. Stir minced garlic into the squash and cook for 60 seconds until fragrant but not browned.
8. Reduce heat to low and add butter, swirling until melted and foamy.
9. In a separate bowl, whisk together beaten eggs, Parmigiano-Reggiano, black pepper, and kosher salt until fully combined.
10. Reserve ¼ cup of starchy pasta water immediately before draining spaghetti.
11. Transfer hot drained spaghetti directly to the skillet with squash mixture.
12. Working quickly off the heat, pour egg mixture over the hot pasta while continuously tossing with tongs.
13. Add reserved pasta water 1 tablespoon at a time, tossing vigorously until sauce becomes creamy and coats each strand.
14. Fold in crisp bacon lardons and fresh sage until evenly distributed.
15. Serve immediately in warmed bowls.

Final bites reveal the magic of this carbonara—creamy egg sauce clings to each pasta strand while sweet roasted squash contrasts with salty bacon. For an elegant presentation, garnish with additional sage leaves fried until crisp in the remaining bacon fat. The silky texture and balanced richness make this equally suitable for weeknight dinners or holiday gatherings where comfort food meets sophistication.

Butternut Squash and Chickpea Curry

For those seeking a comforting yet sophisticated plant-based meal, this butternut squash and chickpea curry delivers exceptional depth with minimal effort. Following these precise steps will yield a perfectly balanced dish where sweet squash melds beautifully with aromatic spices and creamy coconut. First, gather your ingredients and prepare your workstation for efficient cooking.

Ingredients

– 2 tablespoons virgin coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– ½ teaspoon cayenne pepper
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– ½ teaspoon fine sea salt
– ¼ cup fresh cilantro leaves, chopped

Instructions

1. Heat virgin coconut oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent and lightly golden, 6-8 minutes, stirring frequently with a wooden spoon.
3. Stir in minced garlic and freshly grated ginger, cooking until fragrant, exactly 1 minute.
4. Sprinkle garam masala, ground turmeric, and cayenne pepper over the onion mixture, toasting the spices while stirring constantly for 30 seconds to release their essential oils.
5. Add cubed butternut squash and drained chickpeas, tossing to coat thoroughly with the spiced oil mixture.
6. Pour in full-fat coconut milk and vegetable broth, then add fine sea salt, stirring to combine all ingredients.
7. Bring the curry to a gentle boil, then immediately reduce heat to maintain a steady simmer.
8. Cover the Dutch oven and simmer for 25-30 minutes until the squash is fork-tender but not mushy.
9. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce.
10. Remove from heat and stir in chopped fresh cilantro leaves.

Zesty with aromatic warmth and creamy from the coconut milk, this curry achieves a luxurious texture where the tender squash maintains structural integrity against the firm chickpeas. Serve it over jasmine rice for traditional comfort or with naan bread to scoop up every bit of the richly spiced sauce, making it equally suitable for weeknight dinners or entertaining guests.

Butternut Squash and Goat Cheese Tart

Warm, savory, and perfect for autumn gatherings, this butternut squash and goat cheese tart combines sweet roasted squash with tangy cheese in a flaky crust. We’ll walk through each step methodically to ensure even beginners achieve professional results. Follow along carefully for a stunning centerpiece dish that’s surprisingly straightforward to prepare.

Ingredients

– 1 sheet frozen puff pastry, thawed
– 1 medium butternut squash, peeled and thinly sliced
– 4 oz fresh goat cheese, crumbled
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 2 tbsp extra virgin olive oil
– 1 tsp fresh thyme leaves
– 1/4 tsp freshly grated nutmeg
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the butternut squash slices in a single layer on the prepared baking sheet.
3. Drizzle the squash with olive oil and season with 1/4 teaspoon of kosher salt.
4. Roast the squash for 20-25 minutes until the edges are lightly caramelized and the centers are tender when pierced with a fork.
5. While the squash roasts, roll out the thawed puff pastry to fit a 9-inch tart pan, pressing it gently into the corners.
6. Prick the bottom of the pastry all over with a fork to prevent bubbling during baking.
7. In a medium bowl, whisk together the beaten eggs, heavy cream, remaining salt, pepper, nutmeg, and thyme until fully combined.
8. Arrange the roasted squash slices in concentric circles over the pastry base.
9. Sprinkle the crumbled goat cheese evenly over the squash layer.
10. Carefully pour the egg and cream mixture over the arranged ingredients, ensuring even distribution.
11. Bake the tart at 400°F for 30-35 minutes until the crust is golden brown and the filling is set with no liquid jiggle in the center.
12. Transfer the tart to a wire rack and let it rest for 15 minutes before slicing.

The finished tart presents a beautiful contrast between the creamy, tangy filling and the flaky, buttery crust. Thinly sliced roasted squash provides subtle sweetness that balances the sharp goat cheese perfectly. Try serving warm slices alongside a crisp arugula salad dressed with lemon vinaigrette for a complete seasonal meal that highlights the autumn flavors beautifully.

Butternut Squash and Lentil Stew

Keeping warm and nourished during autumn calls for hearty, wholesome dishes that celebrate seasonal produce. Let’s build this comforting butternut squash and lentil stew methodically, layer by layer, ensuring each ingredient shines through in the final bowl. Follow these precise steps to create a deeply satisfying meal that balances earthy, sweet, and savory notes perfectly.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cut into ¾-inch cubes
• 1 cup brown lentils, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 medium butternut squash, cut into ¾-inch cubes, and cook for 5 minutes, stirring to coat with oil.
5. Tip: Uniform squash cubes ensure even cooking and a consistent texture in the finished stew.
6. Pour in 1 cup of rinsed brown lentils, 1 teaspoon smoked paprika, and ½ teaspoon ground cumin, stirring to toast the spices for 1 minute.
7. Add 4 cups of vegetable broth and 1 bay leaf, then bring to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 35–40 minutes until lentils are tender and squash is easily pierced with a fork.
9. Tip: Avoid stirring too frequently during simmering to prevent the lentils from breaking down excessively.
10. Remove the bay leaf and stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
11. Tip: Adding acid at the end preserves its sharpness and balances the stew’s richness.
12. Fold in ¼ cup of chopped fresh parsley just before serving.

Butternut squash and lentil stew offers a velvety, thick texture with tender squash cubes and firm lentils holding their shape beautifully. The smoked paprika and cumin lend a warm, earthy depth, while the apple cider vinegar provides a subtle tang that cuts through the richness. For a creative twist, serve it over creamy polenta or alongside crusty artisanal bread to soak up every last bit of the flavorful broth.

Butternut Squash and Kale Stuffed Shells

Tender butternut squash and earthy kale come together in this comforting stuffed shell recipe that transforms simple ingredients into an elegant vegetarian main course. This methodical approach ensures perfect results every time, guiding you through each technique with precision. You’ll create a dish where sweet roasted squash balances beautifully with the slight bitterness of lacinato kale.

Ingredients

– 1 medium butternut squash, peeled and cubed
– 2 tablespoons extra virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper
– 1 bunch lacinato kale, stems removed and leaves chopped
– 2 cloves garlic, minced
– 1 cup whole milk ricotta cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ teaspoon freshly grated nutmeg
– 18 jumbo pasta shells
– 2 cups marinara sauce
– ½ cup shredded whole milk mozzarella cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon kosher salt, and black pepper until evenly coated.
3. Roast the squash for 25-30 minutes until tender and lightly caramelized around the edges.
4. While squash roasts, bring a large pot of salted water to a rolling boil for the pasta shells.
5. Heat the remaining olive oil in a large skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
6. Add the chopped kale to the skillet and cook for 3-4 minutes until wilted but still vibrant green.
7. Cook the jumbo shells in the boiling water for 9 minutes until al dente, then drain and arrange in a single layer on a baking sheet to prevent sticking.
8. Combine the roasted squash, sautéed kale, ricotta, Parmigiano-Reggiano, beaten egg, remaining salt, and nutmeg in a large bowl, mashing the squash slightly.
9. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
10. Carefully fill each cooked shell with approximately 2 tablespoons of the squash-kale mixture using a small spoon.
11. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
12. Top the shells with the remaining marinara sauce and sprinkle evenly with shredded mozzarella.
13. Cover the dish with foil and bake at 375°F for 20 minutes to heat through.
14. Remove the foil and continue baking for 5-7 minutes until the cheese is bubbly and lightly browned.
15. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.

Yield a dish where the tender pasta shells give way to a creamy, textured filling with subtle sweetness from the squash and earthy notes from the kale. The crispy, golden cheese topping provides delightful contrast to the soft interior, while the tomato sauce adds bright acidity that cuts through the richness. For an elegant presentation, garnish with fresh basil leaves and serve alongside a crisp arugula salad dressed with lemon vinaigrette.

Butternut Squash and Caramelized Onion Pizza

Sometimes the most satisfying meals come from combining humble ingredients in unexpected ways. This butternut squash and caramelized onion pizza transforms simple autumn produce into an elegant, flavor-packed main dish that will impress even the most discerning palates.

Ingredients

– 1 pound pizza dough, room temperature
– 2 tablespoons extra virgin olive oil, divided
– 1 medium butternut squash, peeled and thinly sliced into 1/8-inch rounds
– 1 large yellow onion, julienned
– 1 teaspoon granulated sugar
– 4 ounces fresh mozzarella di bufala, torn into small pieces
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons aged balsamic vinegar reduction
– 6 fresh sage leaves, chiffonade-cut
– 1/2 teaspoon flaky sea salt
– Freshly cracked black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet positioned on the middle rack for 30 minutes. 2. Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium-low heat for 2 minutes until shimmering. 3. Add julienned onions and sugar, stirring to coat evenly. 4. Cook onions for 25-30 minutes, stirring every 5 minutes, until deep golden brown and sweetly fragrant. 5. Meanwhile, toss butternut squash slices with remaining olive oil and arrange in a single layer on a parchment-lined baking sheet. 6. Roast squash at 475°F for 12-15 minutes until tender and lightly caramelized at the edges. 7. Stretch pizza dough into a 12-inch round on a floured surface, creating a slightly thicker crust border. 8. Transfer dough to preheated pizza stone using a pizza peel dusted with semolina flour. 9. Distribute caramelized onions evenly over dough, leaving a 1-inch border uncovered. 10. Arrange roasted squash slices in a single overlapping layer over the onions. 11. Scatter torn mozzarella and Parmigiano-Reggiano evenly across the surface. 12. Bake at 475°F for 10-12 minutes until crust is golden and cheese is bubbly with browned spots. 13. Remove pizza from oven and immediately drizzle with balsamic reduction in a zigzag pattern. 14. Sprinkle with chiffonade sage, flaky sea salt, and several cracks of black pepper. Just out of the oven, this pizza offers a wonderful textural contrast between the crisp, chewy crust and the meltingly tender squash. The sweet caramelized onions balance beautifully against the sharp Parmigiano-Reggiano and earthy sage, while the balsamic reduction provides a tangy counterpoint that cuts through the richness. For an elegant presentation, serve each wedge topped with a delicate arugula salad dressed lightly in lemon vinaigrette.

Butternut Squash and Sage Ravioli

Just as autumn leaves begin their colorful descent, this butternut squash and sage ravioli captures the essence of fall in delicate pasta parcels. Join me in creating these elegant pockets of seasonal goodness that will transform your kitchen into an Italian trattoria.

Ingredients

– 2 cups roasted butternut squash purée
– 1 cup whole milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 package (about 48) fresh pasta sheets, 3-inch squares
– 2 pasture-raised eggs, lightly beaten for egg wash
– 6 tablespoons unsalted clarified butter
– 12 fresh sage leaves
– 1/4 cup toasted pine nuts
– Flaky sea salt for finishing

Instructions

1. Combine the roasted butternut squash purée, whole milk ricotta cheese, and freshly grated Parmigiano-Reggiano in a medium mixing bowl. 2. Fold in the freshly grated nutmeg, fine sea salt, and freshly cracked black pepper until fully incorporated. 3. Lay one fresh pasta sheet on a lightly floured surface and brush the edges with the lightly beaten pasture-raised egg wash. 4. Place one tablespoon of the squash filling in the center of the pasta sheet. 5. Cover with another pasta sheet and press firmly around the filling to seal, ensuring no air pockets remain. 6. Use a ravioli cutter to trim the edges, creating a perfect square shape. 7. Repeat steps 3-6 until all filling is used, placing finished ravioli on a parchment-lined baking sheet. 8. Bring a large pot of salted water to a rolling boil at 212°F. 9. Carefully drop ravioli into the boiling water and cook for precisely 3-4 minutes until they float to the surface. 10. Meanwhile, heat the unsalted clarified butter in a large skillet over medium heat until it reaches 300°F and begins to foam slightly. 11. Add the fresh sage leaves and cook for 45 seconds until crisp but not browned. 12. Use a slotted spoon to transfer cooked ravioli directly from the boiling water to the skillet. 13. Gently toss the ravioli in the sage-infused clarified butter for 30 seconds to coat evenly. 14. Transfer to serving plates and garnish with toasted pine nuts and a sprinkle of flaky sea salt. Keeping these ravioli delicate yet substantial, the tender pasta gives way to a creamy, subtly sweet filling that contrasts beautifully with the crisp sage and nutty pine nuts. Consider serving them alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or for an elegant presentation, arrange them on a warmed platter with extra sage leaves as garnish.

Butternut Squash and Apple Cider Bisque

There’s something magical about how autumn’s bounty transforms into comforting soups, and this butternut squash bisque perfectly captures that seasonal transition. Today we’ll walk through creating this velvety soup step by step, ensuring even novice cooks achieve professional results with careful attention to technique and timing.

Ingredients

– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 medium butternut squash, peeled and cubed
– 2 cups fresh apple cider
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 teaspoon freshly grated nutmeg
– 1/2 teaspoon white pepper
– 1 teaspoon fine sea salt
– 2 tablespoons pure maple syrup
– Fresh thyme sprigs for garnish

Instructions

1. Heat 2 tablespoons clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
2. Add 1 large finely diced yellow onion and sauté for 8-10 minutes until translucent and fragrant, stirring frequently to prevent browning.
3. Incorporate 2 medium peeled and cubed butternut squash, stirring to coat with the butter and onion mixture.
4. Pour in 2 cups fresh apple cider and 4 cups vegetable stock, then bring to a gentle boil.
5. Reduce heat to low, cover partially, and simmer for 25-30 minutes until squash is fork-tender.
6. Carefully transfer the hot mixture to a high-speed blender in batches, filling only halfway to prevent overflow.
7. Blend each batch on high for 90 seconds until completely smooth and velvety.
8. Return the pureed soup to the cleaned Dutch oven over low heat.
9. Stir in 1 cup heavy cream, 1 teaspoon freshly grated nutmeg, 1/2 teaspoon white pepper, 1 teaspoon fine sea salt, and 2 tablespoons pure maple syrup.
10. Heat gently for 5-7 minutes until warmed through, stirring constantly to prevent scorching.
11. Ladle into warmed bowls and garnish with fresh thyme sprigs.

Each spoonful reveals a luxurious velvet texture that balances the squash’s earthy sweetness with the apple cider’s bright acidity. The subtle warmth from white pepper and nutmeg creates depth without overwhelming the delicate flavors. For an elegant presentation, try swirling in a drizzle of crème fraîche or serving alongside toasted pumpkin seed crackers for contrasting texture.

Butternut Squash and Pecan Stuffed Shells

Remember those chilly autumn evenings when you crave something both comforting and sophisticated? Roasted butternut squash stuffed shells deliver exactly that—a creamy, nutty filling wrapped in tender pasta, perfect for transitioning from summer salads to heartier seasonal fare. This methodical approach ensures even novice cooks achieve restaurant-quality results with clear, sequential steps.

Ingredients

• 18 jumbo pasta shells
• 2 cups roasted butternut squash purée
• 1 cup finely chopped toasted pecans
• 8 ounces whole-milk ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano
• 1 large pasture-raised egg, lightly beaten
• 1/4 teaspoon freshly grated nutmeg
• 2 cups marinara sauce
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon extra-virgin olive oil.
2. Bring 4 quarts salted water to a rolling boil in a large stockpot.
3. Add jumbo pasta shells and cook for 9 minutes until pliable but firm.
4. Drain shells immediately and arrange in a single layer on a parchment-lined baking sheet to prevent sticking.
5. Combine roasted butternut squash purée, toasted pecans, whole-milk ricotta, Parmigiano-Reggiano, lightly beaten pasture-raised egg, nutmeg, and fine sea salt in a mixing bowl.
6. Fill each par-cooked shell with 2 tablespoons of squash-pecan mixture using a small spoon.
7. Spread 1 cup marinara sauce evenly across the bottom of the prepared baking dish.
8. Arrange stuffed shells in a single layer over the sauce.
9. Top shells with remaining 1 cup marinara sauce and drizzle with remaining 1 tablespoon extra-virgin olive oil.
10. Cover dish tightly with aluminum foil and bake at 375°F for 25 minutes.
11. Remove foil and bake uncovered for 10 additional minutes until edges are bubbly and cheese is lightly golden.
12. Let rest for 8 minutes before serving to allow filling to set.

Buttery roasted squash melds with crunchy pecans against silky ricotta in every bite. Consider garnishing with fried sage leaves or serving alongside a bitter greens salad to contrast the richness.

Butternut Squash and Mushroom Quiche

Venturing into autumn baking calls for a dish that celebrates seasonal produce with elegance and simplicity. This butternut squash and mushroom quiche combines earthy flavors with a delicate custard base, perfect for brunch gatherings or cozy weeknight dinners. Follow these methodical steps to create a beautifully balanced quiche with a professional finish.

Ingredients

– 1 pre-made pie crust, chilled
– 2 cups butternut squash, peeled and diced into ½-inch cubes
– 1½ cups cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 2 tablespoons clarified butter
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup whole milk
– 1 cup Gruyère cheese, freshly grated
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– ¾ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to heat.
2. Roll the chilled pie crust into a 9-inch pie dish, pressing it firmly against the sides and bottom.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes until the edges begin to turn golden.
5. Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes to set the bottom.
6. While the crust bakes, melt clarified butter in a large skillet over medium heat.
7. Sauté the diced onion for 4-5 minutes until translucent and fragrant.
8. Add the butternut squash cubes and cook for 8-10 minutes, stirring occasionally, until slightly softened.
9. Incorporate the sliced mushrooms and continue cooking for 6-7 minutes until they release their moisture and begin to brown.
10. Season the vegetable mixture with salt, pepper, and fresh thyme, then remove from heat to cool slightly.
11. In a separate bowl, whisk together the lightly beaten eggs, heavy cream, and whole milk until fully incorporated.
12. Stir in the grated Gruyère cheese and freshly grated nutmeg into the egg mixture.
13. Spread the cooled vegetable mixture evenly across the pre-baked crust.
14. Pour the egg and cream mixture over the vegetables, ensuring even distribution.
15. Place the quiche on the preheated baking sheet and bake at 375°F for 35-40 minutes.
16. Check for doneness when the center barely jiggles and the top develops a golden-brown crust.
17. Remove from oven and let rest for 15 minutes before slicing.

Notably, this quiche achieves a perfect balance between the sweet, caramelized butternut squash and the earthy, umami-rich mushrooms encased in a velvety custard. The flaky crust provides a satisfying contrast to the creamy filling, while the Gruyère adds a subtle nutty complexity. Serve warm slices alongside a bitter greens salad dressed with lemon vinaigrette to cut through the richness, or enjoy at room temperature for a sophisticated picnic offering.

Butternut Squash and Cranberry Grain Bowl

Here’s a methodical approach to creating a vibrant butternut squash and cranberry grain bowl that balances sweet, savory, and earthy flavors perfectly.

Ingredients

– 1 medium butternut squash, peeled and diced into ½-inch cubes
– 1 cup uncooked farro
– ½ cup dried cranberries
– ¼ cup extra-virgin olive oil
– 2 tablespoons pure maple syrup
– 1 tablespoon apple cider vinegar
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper to taste
– ¼ cup toasted pecans, roughly chopped
– 2 ounces crumbled goat cheese
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, cinnamon, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the squash roasts, rinse 1 cup farro under cold water until it runs clear to remove excess starch.
5. Combine the rinsed farro with 2½ cups water and ½ teaspoon salt in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until grains are tender but chewy.
6. Drain any excess water from the farro and fluff with a fork, then spread it on a plate to cool slightly and prevent clumping.
7. In a small bowl, whisk together the remaining 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper to create the dressing.
8. Combine the cooked farro, roasted squash, ½ cup dried cranberries, and dressing in a large mixing bowl, tossing gently to coat all components evenly.
9. Divide the grain mixture between two bowls and top each with 2 tablespoons toasted pecans, 1 ounce crumbled goat cheese, and 1 tablespoon fresh parsley.
10. Serve immediately while the squash is still warm to allow the goat cheese to soften slightly. Resulting in a delightful contrast of textures, this bowl offers creamy squash, chewy farro, and crunchy pecans alongside the tangy burst of cranberries. For a creative twist, add a drizzle of tahini or serve alongside roasted chicken for a heartier meal.

Butternut Squash and Walnut Pasta Alfredo

Preparing this autumnal pasta dish requires careful attention to technique, but the reward is a velvety, nutty sauce that clings beautifully to every noodle. Let’s begin by roasting the squash to develop its natural sweetness before blending it into our Alfredo base.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 12 ounces dried fettuccine pasta
• 1 cup raw walnut halves
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 4 tablespoons unsalted European-style butter
• 3 cloves garlic, minced
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil and ½ teaspoon sea salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and lightly caramelized at the edges.
4. While squash roasts, toast walnuts in a dry skillet over medium heat for 5-7 minutes, shaking frequently until fragrant and lightly golden.
5. Bring a large pot of heavily salted water to a rolling boil and cook fettuccine according to package directions until al dente.
6. Reserve 1 cup of pasta cooking water before draining the noodles.
7. In a large saucepan, melt butter over medium-low heat until foaming subsides.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
10. Add roasted squash to the cream mixture and use an immersion blender to puree until completely smooth.
11. Stir in grated Parmigiano-Reggiano until fully incorporated and the sauce thickens slightly.
12. Season the sauce with nutmeg, remaining salt, and black pepper, adjusting consistency with reserved pasta water if needed.
13. Add cooked fettuccine to the sauce along with toasted walnuts, tossing gently to coat every strand.
14. Serve immediately in warmed bowls, garnished with additional walnuts and cheese if desired.

The resulting pasta boasts a silken texture from the squash puree, with the toasted walnuts providing satisfying crunch against the creamy background. For an elegant presentation, twirl individual portions using a carving fork against a large spoon before plating. The subtle sweetness of the roasted squash balances beautifully with the salty, umami notes of aged Parmigiano-Reggiano.

Butternut Squash and Thyme Mashed Potatoes

Zestful autumn flavors come alive in this sophisticated twist on classic mashed potatoes, where sweet roasted butternut squash melds beautifully with earthy thyme. You’ll master the technique of roasting vegetables to caramelized perfection before incorporating them into creamy potatoes. Follow these precise steps to create a side dish that elevates any fall gathering with its nuanced flavor profile.

Ingredients

– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1 medium butternut squash, peeled, seeded, and cubed
– 6 tablespoons unsalted European-style butter, divided
– 1/2 cup heavy cream, warmed
– 3 tablespoons fresh thyme leaves, finely chopped
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground white pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the cubed butternut squash in a single layer on the prepared baking sheet.
3. Dot the squash with 2 tablespoons of butter and roast for 35-40 minutes until tender and lightly caramelized at the edges.
4. While squash roasts, place quartered potatoes in a large pot and cover with cold water by 2 inches.
5. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 18-20 minutes until fork-tender.
6. Drain potatoes thoroughly in a colander and return to the warm pot for 2 minutes to evaporate excess moisture.
7. Transfer roasted squash to a food processor and puree until completely smooth, about 2 minutes.
8. Pass the drained potatoes through a ricer or food mill into a large mixing bowl for the fluffiest texture.
9. Fold the squash puree into the riced potatoes until just combined.
10. Gently incorporate the remaining 4 tablespoons of butter, warmed cream, thyme, salt, and pepper using a rubber spatula.
11. Mix until the ingredients are fully integrated but avoid overworking to maintain a light texture.
12. Transfer to a serving dish and serve immediately while warm. Your perfectly roasted squash develops deeper sweetness through caramelization, while passing potatoes through a ricer ensures no gummy lumps. Fresh thyme added at the end preserves its delicate aromatic qualities. Yieldingly creamy with subtle earthy notes, this mash pairs wonderfully with roasted poultry or makes an elegant base for braised short ribs. The golden-orange hue adds visual warmth to your autumn table, while the balanced sweetness complements savory main courses beautifully.

Butternut Squash and Pear Soup with Crème Fraîche

Ready to master a sophisticated autumn soup that transforms humble ingredients into culinary elegance? This methodical guide will walk you through creating a velvety butternut squash and pear bisque, perfect for developing fundamental soup-making techniques while achieving restaurant-quality results. Let’s begin with proper ingredient preparation to ensure optimal flavor development and texture.

Ingredients

– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 pounds butternut squash, peeled, seeded, and cubed
– 2 ripe Bartlett pears, peeled, cored, and chopped
– 4 cups vegetable stock
– ½ cup crème fraîche
– 1 teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons pure maple syrup
– Freshly cracked black pepper
– Additional crème fraîche for garnish
– Toasted pumpkin seeds for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering. 2. Add finely diced onion and sauté for 6-8 minutes until translucent and fragrant, stirring frequently with a wooden spoon. 3. Incorporate cubed butternut squash and cook for 5 minutes, allowing edges to lightly caramelize. 4. Add chopped Bartlett pears and cook for 3 additional minutes until pears begin to soften. 5. Pour in vegetable stock, ensuring it covers all ingredients by at least one inch. 6. Bring mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer. 7. Cover pot partially and simmer for 25 minutes until squash is completely tender when pierced with a fork. 8. Carefully transfer hot soup in batches to a high-speed blender, filling only halfway to prevent overflow. 9. Blend each batch for 45 seconds on high speed until perfectly smooth and velvety. 10. Return blended soup to cleaned pot and stir in crème fraîche until fully incorporated. 11. Whisk in fine sea salt, freshly grated nutmeg, and pure maple syrup. 12. Heat soup gently over low heat for 5 minutes, stirring constantly—do not allow to boil. 13. Ladle soup into warmed bowls and garnish with a dollop of crème fraîche, toasted pumpkin seeds, and freshly cracked black pepper. Let this soup’s silken texture envelop your palate with sweet pear notes balanced by earthy squash, while the crème fraîche adds luxurious tang. For an elegant presentation, serve in hollowed-out mini pumpkins or accompany with crusty artisanal bread for dipping into the rich, golden-hued liquid.

Butternut Squash and Gruyère Gratin

Zestfully embracing autumn’s bounty, this layered gratin transforms humble ingredients into an elegant centerpiece. Following these methodical steps will ensure you achieve that perfect golden crust and creamy interior every single time. Let’s begin our culinary journey toward comfort food perfection.

Ingredients

– 1 medium butternut squash (approximately 3 pounds), peeled and sliced into 1/4-inch rounds
– 8 ounces Gruyère cheese, freshly grated
– 1 cup heavy cream
– 2 tablespoons clarified butter
– 1/4 cup all-purpose flour
– 1 teaspoon freshly grated nutmeg
– 1/2 teaspoon white pepper
– 1 teaspoon Diamond Crystal kosher salt

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Brush a 9×13-inch baking dish with clarified butter using a pastry brush, ensuring complete coverage.
3. Arrange one-third of the butternut squash slices in a single, overlapping layer across the bottom of the prepared dish.
4. Sprinkle one-third of the all-purpose flour evenly over the squash layer to create a roux foundation.
5. Season with one-third of the Diamond Crystal kosher salt, white pepper, and freshly grated nutmeg.
6. Pour one-third of the heavy cream evenly over the seasoned squash layer.
7. Sprinkle one-third of the freshly grated Gruyère cheese across the surface.
8. Repeat steps 3-7 twice more to create three complete layers, ending with cheese.
9. Cover the baking dish tightly with aluminum foil and place in the preheated oven.
10. Bake at 375°F for 45 minutes until the squash is fork-tender when tested with a paring knife.
11. Remove the foil carefully to avoid steam burns and continue baking for 15 additional minutes.
12. Switch your oven to broil setting and cook for 3-5 minutes until the cheese develops deep golden-brown spots.
13. Remove from oven and rest on a wire cooling rack for 15 minutes before serving. This resting period allows the cream to fully absorb into the squash. The finished gratin presents with a crackling cheese crust that gives way to velvety, sweet squash beneath. Try serving individual portions alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness beautifully.

Summary

Joyful cooking awaits with these 20 creamy butternut squash recipes! From comforting soups to decadent pastas, there’s something perfect for every autumn craving. We’d love to hear which recipes become your seasonal favorites—drop us a comment below and share your top picks on Pinterest to spread the fall flavor love!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.