17 Butternut Squash Recipes for Cozy, Comforting Dinner
It’s time to start thinking about putting your beloved summer zucchini to the side and embracing its winter cousin, butternut squash. Whether you like it stuffed, layered in lasagna, or tossed in a delicious curry, the butternut squash recipe options are pretty limitless, especially when you’re in the mood for a perfect cozy dinner. Keep reading for 17 drool-worthy butternut squash recipes that you can easily prepare any night of the week. Save them for your Friendsgiving spread too!
Stuffed Butternut Squash
Try this healthy butternut squash recipe from chef Serena Poon with a variety of swaps below!
Stuffed Butternut Squash
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 85 minutes
Serving Size: 4
- 2 ea medium butternut squash, halved, seeds removed
- 4 tsp avocado oil
- 2 tsp extra virgin olive oil
- 1 C tri-colored quinoa (any other quinoa is fine too)
- 1 1/3 C vegetable broth, homemade or low sodium
- 1 bunch curly kale, stems removed, leaves rough chopped
- 2 ea fresh thyme sprigs
- ½ tsp pink Himalayan salt or sea salt, to taste
- ½ tsp freshly ground black pepper, to taste
- ¼ tsp fresh ground white pepper, to taste (optional)
- 15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
- 1 ea medium orange, zested
- ½ each juice of half of the zested orange above
- 1/3 C fresh pomegranate seeds
- ¼ C pine nuts (raw or toasted, optional)
- Pre-heat oven to 425F, place rack in the middle of the oven
- Arrange the butternut squash halves, cut side up on an unlined sheet pan
- Drizzle and spread 1 tsp of avocado oil on each of the 4 cut halves of butternut squash, light salt and pepper each half
- Bake uncovered for 55-60minutes, or until fork tender.
- While the butternut squash is baking, use a fine mesh sieve to thoroughly rinse the quinoa under cold water until the water runs clear.
- Place the quinoa in a medium saucepan with the broth and bring to fast simmer.
- Cover the saucepan with the quinoa with a tight-fitting lid and reduce heat to maintain a low simmer. Cook for 15 minutes.
- Removed the quinoa from heat (keeping covered with the lid) and allow to sit and steam for another 3 minutes. Remove lid and fluff with a fork.
- Using a large skillet, 1 tsp of extra virgin olive oil over medium heat.
- Add to the skillet the torn kale leaves and cook until just slightly wilted, about 2-3 minutes and reduce heat to medium low.
- Add to the kale the thyme sprigs, salt and pepper, to taste. Heat until slightly fragrant. Remove thyme stems.
- Add to the skillet the chickpeas, the cooked quinoa, squeeze juice from the half orange, and add the orange zest. Remove from heat.
- Once butternut squash is fork tender and slight caramelized on the edges, remove from the oven and allow to cool (while still on the pan).
- Using heat protective gloves, scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the sides. Reserve this for a later use.
- Add the pomegranate seeds and pine nuts to the kale and quinoa mixture and toss to combine. Ready for filling!
- Stuff the butternut squash halves with a heaping amount of the kale and quinoa mixture. Ready to serve! (Reserve any extra stuffing for later use for a buddha bowl.
- Can use acorn squash instead of butternut squash
- Can use cranberries instead of pomegranate seeds. In this case, add cranberries to the stuffing when adding the quinoa to the kale.
- Can use other nuts instead of pine nuts: chopping toasted hazelnuts, chopped pecans, toasted almond slivers.
- Can add vegan parmesan to the top of the stuffing and warm in the oven for 5 minutes before service.
This recipe calls for roasted butternut on a bed of greens, paired with a perfectly tangy homemade apple cider dressing. It comes together super fast so you can make it effortlessly — consider your next dinner idea on us. (via Brit + Co)
We love Half Baked Harvest's twist on butter chicken with the sweetness of butternut squash. It melts right into the sauce, making it even creamier. Yum!
This Roasted Butternut Squash Soup recipe is vegan, and has around 300 calories a serving. Blend it together with delicious ingredients like coconut milk, vegetable broth, cinnamon, and ginger. (via Feel Good Foodie)
Everyone loves a good quesadilla, especially when you can call it healthy. Throw in a ton of black beans, mashed butternut squash, and salsa. (via The Live-in Kitchen)
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This post has been updated from a previous 2017 post.