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.

A Zuppa Toscana Soup to Warm Up Chilly Nights

Every Sunday night through the fall, I make a big pot of soup. You guys know that I love my Soup Sunday ritual and it’s been so fun seeing all of yours this year! This Zuppa Toscana soup is what’s on deck this weekend, and it is cozy in a bowl. And one thing that I love about it is that it’s hearty enough to feel like a full one-bowl dinner thanks to the sausage, potatoes, kale, and cauliflower (this is a real meal you guys!) It’s definitely become one of our family’s favorite soups that’s on heavy rotation at our house, and I have a feeling it’ll become a new fave for many of you, too.

What is Zuppa Toscana soup?

Let’s start by talking about Zuppa Toscana soup (pronounced zoo-pah to-scah-nah). There are a few different versions, and let’s be honest most Americans only know about the one from Olive Garden. The actual meaning of “zuppa toscana” in Italian is “Tuscan Soup,” and here’s where it gets a little confusing. The classic Tuscan soup is typically full of chopped veggies—carrots, onion, kale, potatoes—plus white beans, tomatoes, sometimes some pancetta, and roasted bread. It is absolutely delicious—on my first trip to Tuscany when I was in college, I ate a bowl of Tuscan soup every day and fell in love. But is this that classic Tuscan soup? Not even close.

Enter, the “classic” American version of Zuppa Toscana soup which is also incredibly delicious, it’s just different. It’s rich and creamy, and typically can be a bit heavy, so I wanted to try making a lighter version that would still feel really nourishing. I kept the sausage and potatoes but used less cream and lots more veggies. If you’re looking for an exact copycat version of the beloved Olive Garden soup, this is not it—however, it’s every bit as delicious and packed with protein. And it makes the perfect leftovers to enjoy all week.

How to make Zuppa Toscana soup

Here are the ingredients you’ll need:

  • mild or hot Italian sausage (your preference!)
  • red pepper flakes
  • onion
  • carrots
  • garlic
  • chicken broth
  • potatoes
  • cauliflower
  • lacinato kale
  • milk and half-and-half
  • thyme
  • parmesan

The method is super simple. You’re going to start by cooking the Italian sausage on its own. The best way to cook Italian sausage is to brown it in a sauté pan until it’s crumbly and flavorful, and it’s well worth doing this as a separate first step. Then you’re going to drain and set aside the sausage while you sauté the other ingredients.

Warm up some olive oil in your pot, then stir in the chopped onions, carrots, minced garlic, and Italian seasoning. Cook it all for about 5 minutes. Then you just add the broth, cubed potatoes, kale, and cauliflower and simmer until it’s all tender, about 20 minutes. The final step is adding in the milk, half-and-half, and cooked sausage. Once the sausage is warmed through, you can serve it in bowls and top with thyme, parmesan, and olive oil.

How to store leftover soup

One of the best things about soup is that usually, there are enough leftovers to eat for lunch all week. Sometimes I’ll even double this recipe so I can store half in the freezer so I’ve got a full family dinner ready to go on busy weeknights. This soup can be refrigerated for up to 5 days, but if you’d like to store it for longer, here’s how to freeze Zuppa Toscana soup (or any other soup for that matter):

  1. Let your soup cool completely.
  2. Then, pour soup into freezer-safe containers or gallon-sized freezer bags.
  3. Label the container with the name of the soup, as well as the date when you made it. Store in the freezer for up to 3 months!
  4. To thaw, I take it out of the freezer about 24 hours before to thaw in the refrigerator, then I warm it in a soup pot when ready to eat.

Scroll on for the recipe for this Zuppa Toscana soup, and be sure to follow along on Instagram for all our Soup Sunday recipes throughout fall.

Other Soup Sunday recipes you’ll love:

Easy Chicken Tortilla Soup

Vegan Butternut Squash Soup

Cozy Tortellini Soup


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This is a lightened-up version of the classic Zuppa Toscana soup, thanks to a little less cream and lots more veggies. It’s nourishing and delicious and packed with protein—and it makes the perfect leftovers to enjoy all week.

  • 8 ounces mild Italian sausage (1/2 pound)
  • 1/4 teaspoon crushed red pepper
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 68 cups chicken broth
  • 2 Yukon Gold potatoes, cut into 1″ cubes (about 3 cups) – or sub in sweet potatoes
  • 1/2 head cauliflower, cut into 1” pieces (about 3 cups)
  • 1/2 bunch lacinato kale, destemmed & coarsely chopped (about 2 cups)
  • 1/2 cup milk
  • 1/2 cup half and half (you can swap in coconut milk for all dairy)
  • garnish with fresh thyme, lots of grated parmesan, and olive oil

  1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until the sausage is crumbly and browned, 10 to 15 minutes. Drain and set aside.
  2. Warm a tablespoon of olive oil in dutch oven, then stir in the chopped onions, carrots, minced garlic, and italian seasoning; cook until the onions are soft and translucent, about 5 minutes.
  3. Stir in the chicken broth and bring to a boil over high heat. Add the cubed potatoes, kale, and cauliflower and simmer until fork tender, about 20 minutes.
  4. Reduce the heat to medium; gradually stir in the milk, half-and-half, and cooked sausage. Cook and stir until the sausage is warmed through. Serve immediately topped with thyme, parmesan, and olive oil.


  • Store in the fridge for up to a week, or in the freezer for up to 3 months.
  • This soup is gluten-free, and can be made dairy-free by swapping the milk and half-and-half for a nondairy substitute like coconut milk.
  • Prep Time: 30 minutes
  • Cook Time: 40

Keywords: zuppa toscana soup