34 Healthy Butternut Squash Recipes

From the Recipe Creator: I took this to a Thanksgiving dinner one year when I couldn’t go home for the holiday, and it was a huge hit. It’s something different without being too nontraditional. It’s also good at room temperature, so it’s one less thing to worry about when you’re trying to figure out serving times. I like Gorgonzola for this, but any blue cheese would work. If you can find the precrumbled cheese, even better. —Kara Brocious, Indianapolis, Indiana

From the Recipe Creator: Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California

From the Recipe Creator: You’ll love this quick, easy and economical dish. Brown sugar adds a touch of sweetness, both for traditional sandwiches on buns or as a down-home topping for rice, biscuits or baked potatoes. —Laurie Hauser, Rochester, New York

From the Recipe Creator: This colorful salad is easy to make—and it’s even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California

From the Recipe Creator: This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone’s favorite toppings. —Patricia Kukuc, Clearwater, Florida

From the Recipe Creator: Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup recipe. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste Recipes Test Kitchen

From the Recipe Creator: Spicy butternut squash makes a terrific base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother’s idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California

From the Recipe Creator: This recipe is simple and beautiful. It uses a lot of unique flavors that, when blended together, create an out-of-this-world taste sensation. You can substitute other roasted, salted nuts for the soy nuts and can use warmed berry jam in place of the molasses. —Mary Baker, Wauwatosa, Wisconsin

From the Recipe Creator: I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you have a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana

From the Recipe Creator: When my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California

From the Recipe Creator: Whenever I see butternut squash at the supermarket, I buy one. It’s amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don’t get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois

From the Recipe Creator: While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried, so we came up with this no-fuss dish. It’s great alongside grilled fish, or add shredded cooked chicken in the last 10 minutes for a change-of-pace entree. —Raymond Wyatt, West St. Paul, Minnesota

From the Recipe Creator: This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut

From the Recipe Creator: When I’m invited to a party, I easily double or triple this healthy vegetarian recipe to treat the group to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona

From the Recipe Creator: The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey

From the Recipe Creator: This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee

From the Recipe Creator: Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it’s surprisingly low in calories. —Katia Slinger, Columbus, Georgia

From the Recipe Creator: I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. —Jamillah Almutawakil, Superior, Colorado

From the Recipe Creator: When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste Recipes Test Kitchen

From the Recipe Creator: Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington

From the Recipe Creator: This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. —Taste Recipes Test Kitchen

From the Recipe Creator: Here’s a healthy slow-cooker soup that’s ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin

From the Recipe Creator: This slow-cooker tzimmes is a sweet Jewish dish consisting of a variety of fruits and vegetables, and it may or may not include meat. Traditionally (as it is here), it’s tossed with honey and cinnamon and cooked slowly over low heat to meld the flavors. —Lisa Renshaw, Kansas City, Missouri

From the Recipe Creator: Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

From the Recipe Creator: Although chock-full of lots of nutritious vegetables and turkey, this soup is also light on calories. —Denise LaRoche, Hudson, New Hampshire

From the Recipe Creator: I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that’s not overpowering. —Juli Meyers, Hinesville, Georgia

From the Recipe Creator: This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. —Sharon Collison, Newark, Delaware

From the Recipe Creator: Thanks to fresh veggie dishes like this one, I almost forget I’m wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas

From the Recipe Creator: I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario

From the Recipe Creator: Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. —Taste Recipes Test Kitchen

From the Recipe Creator: Here’s our smart spin on potpie, filled with turkey, autumn vegetables and a creamy herb sauce. Best of all, there’s no crust to make—just top with prepared phyllo dough. —Taste Recipes Test Kitchen