5 Best Butternut Squash Recipes for All the Autumn Feels

As the air turns crisp and the leaves start to fall, nothing captures the essence of autumn quite like butternut squash. This sweet, nutty vegetable is incredibly versatile, adding warmth and depth to both savory and sweet dishes. Whether roasted, blended into soups, or tossed into pasta, these five butternut squash recipes will bring all the cozy autumn vibes to your table.

1. Roasted Butternut Squash with Maple and Thyme

Simple yet full of flavor, this dish highlights the natural sweetness of butternut squash with a touch of maple syrup and aromatic thyme.

Ingredients:

• 1 medium butternut squash (about 1 kg), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat the oven to 200°C.
2. In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, thyme, salt, and pepper.
3. Spread the squash evenly on a baking tray lined with parchment paper.
4. Roast for 30–35 minutes, stirring halfway, until golden and caramelized.

2. Creamy Butternut Squash Soup

This silky, comforting soup is perfect for chilly evenings, with a blend of roasted squash, garlic, and warm spices.

Ingredients:

• 1 medium butternut squash (about 1 kg), peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 750 ml vegetable broth
• 250 ml coconut milk or heavy cream
• ½ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• Black pepper to taste

Instructions:

1. Preheat the oven to 200°C and roast the butternut squash cubes for 25 minutes.
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add the roasted squash, broth, cinnamon, salt, nutmeg, and pepper. Simmer for 10 minutes.
4. Blend until smooth, then stir in coconut milk or cream. Adjust seasoning and serve warm.

3. Butternut Squash Risotto

Creamy, rich, and packed with flavor, this butternut squash risotto is a comforting autumn dish.

Ingredients:

• 250 g Arborio rice
• 500 g butternut squash, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 750 ml vegetable broth, warmed
• 125 ml dry white wine
• 50 g grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. In a pan, heat olive oil and sauté onion and garlic until soft. Add the rice and toast for 2 minutes.
2. Pour in the white wine and cook until absorbed.
3. Add the diced squash and gradually add broth, one ladle at a time, stirring frequently.
4. Continue cooking for 18–20 minutes until the rice is creamy and tender.
5. Stir in Parmesan and butter, season with salt and pepper, and garnish with sage.

4. Butternut Squash and Spinach Pasta

This easy pasta dish combines roasted butternut squash with spinach and a creamy garlic sauce.

Ingredients:

• 300 g pasta (penne or fusilli)
• 500 g butternut squash, cubed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 100 g fresh spinach
• 125 ml heavy cream
• 50 g grated Parmesan
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)

Instructions:

1. Roast the butternut squash at 200°C for 25 minutes.
2. Cook the pasta according to package instructions.
3. In a pan, heat olive oil and sauté garlic for 1 minute. Add the spinach and cook until wilted.
4. Stir in the roasted squash, cream, and Parmesan. Toss with the drained pasta and season to taste.

5. Butternut Squash and Chickpea Curry

A fragrant and hearty plant-based curry packed with warming spices.

Ingredients:

• 1 medium butternut squash (about 1 kg), peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400 g canned chickpeas, drained
• 400 ml coconut milk
• 400 g canned diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat olive oil and sauté onion and garlic until soft.
2. Stir in curry powder, cumin, and coriander, and cook for 1 minute.
3. Add butternut squash, chickpeas, coconut milk, and tomatoes. Simmer for 20–25 minutes until the squash is tender.
4. Season with salt and pepper, then garnish with fresh cilantro before serving.

From comforting soups to hearty pastas and curries, butternut squash is the ultimate autumn ingredient. Whether you’re looking for something creamy, savory, or slightly sweet, these recipes bring all the cozy vibes to your kitchen. Which one will you try first?