The sweet flavor and brilliant orange of butternut squash make it a fall favorite. Here are the best butternut squash recipes you need for the season!
What signals the coming of the season more than brilliant butternut squash? The orange color and tender, sweet flesh make it a frequent favorite in fall recipes. But how to cut it without endangering your finger tips? And what are the best ways to use it? Here we’ve rounded up all our favorite ways: roasted, in soups, and of course…in mac and cheese. Ready to get started?
Best butternut squash recipes
Note: Several of these Acorn Squash Recipes can also be made with butternut squash!
How to cut butternut squash
The one stumbling block with butternut squash is this: how to cut it! It’s notoriously difficult to saw open. And if you’re not confident, there can be safety risks! To help you learn exactly how to do it, we made you a video! Here’s a quick video instruction on the right way to cut butternut squash:
Video: The right way to butternut squash (2 minutes)
- Using a large chef’s knife, cut off the top and stem of the butternut squash. Then cut off the neck of the butternut squash, right where the neck meets the base.
- Use a vegetable peeler to peel off the skin of the neck and the round base.
- Slice the round base in half, then use a spoon to scoop out the seeds.
- Cut a flat edge on the side of the neck. Then cut it into roughly 1/4″ slices. Cut the slices into strips, then turn the strips and chop them crosswise to create cubes.
- Slice off the end of the base and slice it into roughly 1/4″ slices. Then chop the slices crosswise to create cubes.
For more, go to How to Cut Butternut Squash.
Butternut squash nutrition
As you might guess from its orange color, butternut squash is full of nutrients. According to the Harvard TH Chan School of Public Health, squash is full of beta carotene, protein, Vitamin C & B6, potassium, and fiber. While there are no studies to cite on specific health benefits of butternut squash, here’s what we can say! A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check.Print
This roasted butternut squash is baked in a hot oven and turns out irresistibly sweet and caramelized. Serve as a healthy side dish or part of Butternut Squash Risotto!
- 1 small to medium butternut squash (1 1/2 pounds, about 4 cups diced)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- Preheat the oven to 425 degrees Farenheit.
- Peel and cut the butternut squash into small cubes (about 1/2-inch thick). Follow the video tutorial or go to How to Cut Butternut Squash.
- In a medium bowl, toss with the olive oil, kosher salt, and fresh ground pepper.
- Line a baking sheet with parchment paper, then pour the squash on top in an even layer. Roast 30 to 35 minutes until tender and browned, turning once. Serve as a side dish, or part of Butternut Squash Risotto.
- Category: Side Dish
- Method: Roasted
- Cuisine: Fall
Keywords: Butternut squash recipes, Roasted butternut squash
More with squash?
Love acorn squash? Got a spaghetti squash instead? Found a delicata and not sure how to use it? Here are some resources for other types of squash:
- Best Spaghetti Squash Pad Thai
- Spaghetti Squash Mac and Cheese
- Roasted Delicata Squash Fries
- Stuffed Delicata Squash Recipe
- Delicata Squash Recipe with Black Bean Stuffing
- Stuffed Acorn Squash
- Curried Acorn Squash Soup
- Easy Spaghetti Squash Recipe with Pesto
- Top Spaghetti Squash Recipes
Last updated: November 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.