Looking for butternut squash recipes? We have plenty of ideas for stuffed butternut squash and roasted butternut squash as well as squash curry recipes and more midweek meals. Next, try our sweet potato recipes.
When is butternut squash in season?
Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.
Do you need to peel butternut squash?
You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole.
How do you prepare butternut squash?
To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. You can now cut the squash into the size chunks you need.
How do you cook butternut squash?
Squash can be cooked in loads of different ways. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Check out one of our brilliant ideas below.
Butternut squash recipes
Try our Tha red curry-spiced butternut squash soup. Check the ingredients of the Thai red curry paste, as some brands contain dried shrimp. We have lots more comforting soup ideas to try, too.
Indulgent but easy enough for weeknights. This butternut squash risotto with sage will hit the spot when you need Italian comfort food. Ready in half an hour.
Transform butternut squash into a colourful, low-calorie midweek dinner by stuffing it with rice, lemon zest, raisins, dill, pine nuts and feta.
A great big, colourful bowl of butternut squash tagine makes a great vegan dinner midweek. Ours has sweet potato too, and is flavoured with rose harissa and preserved lemons.
This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it’s made with a rice milk base. Try our best vegetarian curry recipes here.
Roast squash in garlic and chilli then top with a herby homemade pesto for a vibrant autumnal side dish.
Check out our impressive butternut squash recipe with veggie stuffing and a side of crunchy kale. This veggie main becomes a real centrepiece when carved into slices at the table. Looking for vegetarian entertaining ideas? Try ours.
Jazz up this classic family recipe with herby sausages, smoky paprika and oozing mozzarella. Make this flavoursome lasagne for an easy midweek meal.
A wholesome, nutritious soup packed with squash, puy lentils, bulgar wheat and plenty of cumin for kick.
Turn your sausages into meatballs and roast with bitesize pieces of squash and crisp sage for an all-in-one midweek meal.
Try our simple börek – or spiral pie recipe – with sweet butternut squash and crumbled feta wrapped in crispy filo pastry and sprinkled with za’atar.
Liven up butternut squash and eggs with lightly toasted spices, coconut milk and crispy onions to make a vibrant vegetarian dal.
Packed with crispy chorizo, the sweetness of butternut squash and a crunchy manchego crust, this low-calorie baked rice makes for a filling midweek meal.
Check out our easy roast chicken recipe with crunchy sage and butternut squash. This recipe makes full use of the chicken roasting juices, which are soaked up by the fregola. If you can’t find fregola, substitute with giant couscous or a hearty grain such as pearled spelt or barley.
Check out this super easy roasted butternut squash with sriracha sauce. This hasselback recipe for butternut squash is a simple but great way to spice up your veggies, plus it’s low in calories, too.
Try this squash toast with feta, sumac and poached egg for a quick and healthy, vegetarian brunch for one under 300 calories.
Check out our indulgent creamy butternut squash gratin recipe with sage. This veggie side dish is an easy alternative to potato gratin to serve with a hearty roast.
Amaretti may seem like a strange addition to a savoury dish, but in this recipe for Gnocchi with squash, amaretti and rocket, the subtle, sweet crunch really works. It’s vegetarian and ready in just 30 minutes – perfect for a midweek meal.
This kale salad with roasted butternut squash, pomegranate molasses and almonds is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It’s so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you’ll forget you’re being virtuous.
This butternut squash galette is a great, easy-to-make veggie option. Serve as a snack or a main with a green salad.
Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving.
This Asian-inspired recipe for ginger-glazed squash with sesame is a great way to make everyday ingredients more exciting. It’s packed full of delicious flavours but is under 300 calories and takes just 45 minutes.
Put your pasta making skills to the test and impress your guests with this low-calorie recipe for a herby butternut squash and ricotta vegetarian starter that’s taking over from cannelloni.
This is great Sunday night meal prep if you want to cook a batch for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and super delicious.
This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It’s so packed full of flavour that even if you’re making it for meat-eaters there won’t be any complaints.
Cook in advance and stash these moreish veggie calzones away for an easy midweek meal – simply cook from frozen.
This recipe for potato, squash and sage pie may take a little longer, but it’s super easy and packed full of delicious flavours. It’s a great option for a veggie Sunday meal.
A great-tasting, healthy and satisfying vegetarian dinner of roasted butternut squash and lentils in a soy chilli dressing. Roasting the squash concentrates and sweetens the flavour.
These vegetarian roasted squash and black bean tacos make for a great, easy midweek meal. Roasting squash brings out its natural sweetness which balances nicely with the earthy beans.
Bubble and squeak is a classic way to use up your leftovers. We have a delicious squash and pancetta squeak that gives plenty of colour and flavour to your dish. Top with poached eggs for a delicious brunch or all-day breakfast idea.
We know you love this classic olive magazine recipe – it’s been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.
This pithivier is a vegetarian centrepiece to impress everyone. The butternut squash and gruyere make a deliciously rich filling for the golden puff pastry.