15 Easy Butternut Squash Recipes to Cozy Up to On a Chilly Evening

We can all list the things that define fall. Apple picking, hot cider, pumpkin spice lattes of course, and a general sense of comfort to be found in it all. But more recently, butternut squash has taken center stage, and easy butternut squash recipes for everything from pizza to pasta dominate the season. Because there’s little that doesn’t pair perfectly with the star ingredients (goat cheese, arugula, ginger, and sage immediately come to mind), the options abound for enjoying the beloved oblong fruit in abundance.

To celebrate the many comforting meals we can all look forward to, I rounded up easy butternut squash recipes to help us navigate these chilly months. Whether they’re roasted, puréed, grilled, or stuffed—there’s a butternut squash recipe for everyone. It’s an easy way to have an incredibly satisfying and comforting meal that doesn’t feel overly indulgent. Get ready for all the warming, nostalgic scents and flavors you know and love.

15 Deliciously Easy Butternut Squash Recipes

It’s time to give the humble fruit the attention it so deeply deserves. Ahead, discover the absolute tastiest butternut squash creations we could find. And be sure to bookmark this list so you’re ready to go when the next craving hits! (Because it’s bound to soon.)

Butternut Squash and Ricotta Tart

Why We Love It: Try finding a prettier butternut squash recipe than this. Camille made this tart for Thanksgiving last year, and suffice it to say, the final result was a hit. The creamy ricotta base serves as an airy, but rich foundation atop which layers of sliced butternut squash, apples, and sweet potato swirl around. It’s mesmerizing to look at, and all the better to eat.

Hero Ingredient: Just a little honey is the perfect sweet complement to the fruity veg.

Butternut Squash Pizza With Arugula & Almond Ricotta

Why we love it: There’s something about a good pizza that bonds people together. It’s the perfect party food whether you’re feeding a crowd or it’s a party of one. And did we mention that this recipe has bacon bits? What bliss. It’s a delicious flavor combination that will keep you coming back for more.

Hero ingredient: The homemade almond ricotta is a deliciously plant-based alternative to the dairy-laden fave. It’s creamy and tangy, and way easier to make than it sounds.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

Why We Love It: This is the ultimate reset soup. During a season when so much of what we eat is an indulgence, it’s nice to get a break with a recipe that’s totally delish, but also light. This silky soup gets its (dairy-free) creaminess from a can of full-fat coconut milk. It’s just the thing to serve a group when dietary restrictions are a concern.

Hero Ingredient: Two teaspoons not only make this soup an anti-inflammatory powerhouse, but also a warming, spicy delight.

Creamy Butternut Squash Pasta

Why we love it: Have you ever seen anything more decadently delicious? This dish is an absolute showstopper and the perfect dairy-free pasta for cozy, chilly nights. Just be sure to use lots of squash to get that dreamy color and rich flavor.

Hero ingredient: Top your bowl with lots of crispy bacon before digging in.

Roasted Butternut Squash Stuffed With Goat Cheese, Figs, and Pesto

Why we love it: The one downside of butternut squash? It’s a pain to peel. Thankfully, this easy butternut squash recipe takes the grunt work out of the equation, asking you only to cut the fruit in half and de-seed. These roasted squash halves make a delicious, simple side dish. Delight in the drizzle of olive oil, a sprinkle of fresh herbs, and seasonings of your choice. Or, follow Camille’s lead and stuff with your favorite ingredients to your heart’s content.

Hero ingredient: It doesn’t get much better than figs, does it?

Butternut Squash, Spinach, & Goat Cheese Pasta

Why we love it: It’s a one-pot wonder with pasta, greens, and healthy roasted veg. This dish makes a beautiful and hearty meal in and of itself. Which means less time spent washing pots and pans, more time spent around the table with friends.

Hero ingredient: Don’t skip the drool-worthy brown butter sauce.

Thai Chicken Soup with Butternut Squash & Bok Choy

Why We Love It: I make this Thai chicken soup anytime I need a little warm-up throughout the season. It’s hearty while boasting a light and veggie-packed broth, helping you feel just satisfied enough. The Thai flavors come forth thanks to the fish sauce, soy sauce, ginger, and red chili peppers. Trust, it will always cure whatever ails you.

Hero Ingredient: The chicken cooks on the bone in the soup, infusing the broth with rich, beautiful flavor.

Butternut Squash Ravioli with Walnuts, Sage & Orange Brown Butter

Why We Love It: Fall pasta recipes may be a dime a dozen this time of year, but because these months are our favorite for loading up on carbs, you can bet Camille took her time ensuring this was the perfect butternut squash pasta recipe. The orange-infused brown butter is a sweet and savory dream and walnuts add an incredible nutty crunch that makes this dish impossible to resist.

Hero Ingredient: Scatter on the fresh sage leaves with a heavy hand.

Pita Tostadas With Butternut Squash, Black Beans, & Avocado

Why we love it: It’s ultra-healthy and bursting with gorgeous Tex-Mex flavors. The pita is an unexpectedly delightful vessel for some of our absolute favorite ingredients. Doesn’t get much better than this.

Hero ingredient: The golden-brown crust of the pita is a perfect canvas for all kinds of toppings.

Gluten-Free Butternut Squash Banana Bread from Minimalist Baker

Why we love it: Can’t you smell this bread through the screen? It’s a gorgeously moist, tender, and hearty loaf full of sweet banana flavor with a hint of buttery winter squash. Yum!

Hero ingredient: Almonds and oats give it a nutty and wholesome vibe.

Baked Pearl Couscous & Butternut Squash with Basil Tahini from The First Mess

Why We Love It: Can we take a moment to appreciate the rustic beauty of this dish? The pink pops of pickled red onions tucked in with butternut squash and basil leaves are each a true aesthetic achievement. I’ll be eating this every time my craving for something plant-based and downright soul-soothing comes up. (It happens more often than you’d think.)

Hero Ingredient: That basil tahini is something to celebrate.

Easy Skillet Butternut Squash Lasagna from Half Baked Harvest

Why we love it: It’s the best way to satisfy an Italian craving when you also want to get in on those cozy fall flavors. A vibrant, delicious dish that is perfect for any night of the week. It’s an absolutely mouthwatering recipe.

Hero ingredient: Crispy, spicy rosemary bacon is the perfect topper for this autumn meal.

Butternut Squash Curry with Chickpeas from Rainbow Plant Life

Why We Love It: The aromatic Thai flavors packed into this curry will wow anyone lucky enough to tuck into the dish at your table. With chickpeas, carrots, lemongrass, spinach, and more, it’s packed with nutrient-dense goodness to keep you satisfied and nourished. Honestly, it’s my favorite thing to do with chickpeas right now. (Sorry, hummus.)

Hero Ingredient: I love the floral, slightly sweet, and tangy flavors lemongrass brings forth. It’s so unique and adds a special je ne sais quoi to your dish.

Roasted Stuffed Butternut Squash from Minimalist Baker

Why we love it: All you need are 10 ingredients and you’re good to go. It’s savory-sweet, hearty, easy to make, customizable, and works beautifully as either a main or side dish. Even better, it reheats gorgeously for leftovers.

Hero ingredient: Don’t skip the balsamic reduction and delish crispy shallot to add a savory crunch to the top. 

Butternut Squash Salad from Love & Lemons

Why we love it: Use up your seasonal produce in this beautiful and healthy salad, because it’s about to become your fall go-to meal. It’s a simple, easy, and nutritious dish that is perfect for those crisp autumn days and evenings. You’ll keep coming back for more.

Hero ingredient: Salty toasted pistachios.

This post was originally published on September 30, 2021, and has since been updated.

I Make This Vegan Butternut Squash Soup Whenever My Body Craves a Reset

After a season of indulgence (i.e., post-holiday, post-vacation, or just a restaurant bender), have you ever felt like you want to do a juice cleanse all day? Yeah, me neither, but I’ve certainly experienced many a time when my body has told me it needs a reset, and my digestive system needs a serious break. When that feeling strikes, I often head to the stove and put on a pot of this vegan butternut squash soup—and I frequently double the batch, so I have plenty of leftovers to last the whole week.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

So nourishing, so healthy.


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This comforting vegan soup is made creamy with coconut milk. It’s healthy, delicious, and so satisfying.

  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 12-inch piece ginger, peeled and chopped (depending on how spicy you like it)
  • Extra-virgin olive oil
  • 1 small to medium butternut squash, peeled and cubed
  • 2 carrots, sliced
  • 2 teaspoons ground turmeric
  • Big pinch of kosher salt
  • 2 quarts broth
  • 1 can full-fat coconut milk (reserve a little for drizzling)
  • 1 tablespoon honey
  • 1 tablespoon coconut aminos
  • Juice of one orange
  • Garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves

  1. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
  2. When all of that is getting a little golden and caramelized (it just takes a couple of minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften after about 5 minutes, add turmeric and salt, give it a stir, then add your broth and crank up the heat.
  3. When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
  4. Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend until smooth. Remember that when you’re blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
  5. Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk.
  6. Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.

This post was originally published on September 15th, 2021, and has since been updated.

This Creamy Butternut Squash Pasta Is Total Comfort Food (With a Healthy, Dairy-Free Twist)

When the weather turns colder, I crave cozy, warming recipes. And of all the comfort foods out there, nothing hits the spot quite like a full bowl of pasta smothered in a creamy sauce. When it comes to pasta recipes, the options are truly endless. From the type of noodles to the plethora of sauces to all the many toppings you can try—pasta is the best. It’s also quick, affordable, and feeds the whole crew. What’s not to love? (Answer: nothing.)

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!


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This creamy butternut squash pasta is the lightened-up version of your favorite comfort food dish. It’s gluten- and dairy-free—and of course, delicious!

  • 12 ounces chickpea pasta (I used Banza)
  • 8 ounces bacon
  • 2 tablespoons olive oil
  • 2 heaping cups butternut squash, cubed
  • 1/2 cup raw cashews
  • 3 garlic cloves
  • 1/3 cup vegetable broth
  • 1/4 cup Nut Pods dairy-free creamer (unflavored)
  • 2 tablespoons chickpea miso
  • 1 tablespoon nutritional yeast
  • Handful of fresh sage leaves
  • Salt
  • Ground black pepper
  • Optional toppings: red pepper flakes or vegan parmesan (I use Violife)

  1. Preheat oven to 425 F. Cut the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden brown.
  2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake until crispy, about 15 minutes. Transfer to a paper towel and set aside.
  3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
  4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
  5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have extra). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
  6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy. Transfer to a plate lined with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
  7. Optional: Top with shaved vegan parmesan and red pepper flakes. Serve warm and enjoy!

This post was originally published on December 6, 2020, and has since been updated.