Category: Squash

Sweet and Sour Roasted Squash

If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s…

The post Sweet and Sour Roasted Squash appeared first on Weelicious.

If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s unique, eye-catching, and oh-so-delicious!

Pouring sweet and sour glaze over roasted squash.

This thing I love most about winter squash, besides the fact that it’s super good for you, is how versatile it is. You can roast it, like this Roast Acorn Squash or Cinnamon Roast Butternut Squash. You can make delicious soups like Butternut Squash and Apple Soup. Or you can even air fry it and make Air Fryer Maple Sage Squash. There’s no shortness of squash recipes on weelicious. It’s my all time favorite fall and winter produce!

Table of Contents

Why I Love This Recipe

  • Squash is my Favorite: This time of year, I am ALL IN on squash. From Butternut to Delicata, Spaghetti to Kabocha, there’s so many delicious recipes to make with the different varieties of squash and this recipe is no exception. 
  • Thanksgiving Side Dish: While Sweet and Sour Roasted Squash might not be your first thought for a Thanksgiving side dish, trust me, it will be amazing and everyone will love it. I’m 100% making this one this year for our Thanksgiving dinner (and several more times in the coming weeks)!
  • Bold Flavors: The combination of sweet, sour, and a hint of heat makes every bite of this recipe exciting.

The Ingredients

Ingredients needed to make sweet and sour squash.
  • Delicata Squash: Sliced into thin, half-moon shapes, delicatasquash is sweet, nutty, and easy to work with since you don’t have to peel it.
  • Kabocha Squash: This green-skinned squash is dense and creamy, balancing perfectly with the delicata. If you can’t find kabocha, try butternut squash as a substitute.
  • Red Wine Vinegar: Adds the tangy, sour element that’s essential to this dish’s flavor profile.
  • Honey: A natural sweetener that enhances the squash’s sweetness and balances out the vinegar.
  • Golden Raisins: These plump up in the glaze, adding a touch of sweetness and chewy texture.
  • Red Pepper Flakes: For a hint of spice—add as much or as little as you like!
  • Fresh Parsley: A sprinkle of parsley gives the dish freshness and a pop of color.

Substitutions and Variations

  • Squash Alternatives: Can’t find delicata or kabocha? Use butternut or acorn squash instead. Just make sure to cut into similar-sized pieces.
  • Maple Syrup: Swap the honey for maple syrup for a deeper, more complex sweetness.
  • Dried Cranberries: Substitute for golden raisins if you prefer a tarter, festive flavor.
  • Spice Level: Love extra heat? Add a bit more red pepper flakes, or skip them if you prefer a milder dish.

How to Make Sweet and Sour Squash

Cut delicata and kabocha squash ready for roasting.

Step 1: Prep squash and preheat oven to 425°F. Delicata squash shoudl be halved lengthwise, seeded and cut into 1/4 inch half-moons. Kabocha squash cut in half, seeds removed and cut into 1-inch wedges.

Delicata and kabocha squash on baking sheet.

Step 2: Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden. 

Red wine vinegar, honey, raisins and salt simmering in sauce pan.

Step 3: In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.  

Sweet and Sour Squash on serving platter.

Step 4: Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.

Tips and Tricks

  • Don’t Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
  • Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
  • Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
  • Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!

FAQs

Do you peel delicata squash?

No need! Delicata squash has a thin, edible skin that softens during roasting, so you can skip the peeling and enjoy its tender texture.

What does kabocha squash taste like?

Kabocha squash has a sweet, nutty flavor, similar to a cross between a pumpkin and a sweet potato. Its creamy texture makes it perfect for roasting!

Sweet and sour roasted squash.

More Delicious Squash Recipes

I’m telling you, this fall squash recipe is next-level. A lightly sweet with a bit of a spice glaze poured over tender roasted delicata and kabocha squash. It’s one of my new favorite ways to eat squash. Let me know what you think of this Sweet and Sour Roasted Squash by leaving a comment and rating below!

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Sweet and Sour Roasted Squash

This Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes.
Course Main Dish, Side
Cuisine Asian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 231kcal
Author Catherine McCord

Ingredients

  • 2 delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons
  • 1 kabocha squash, cut in half, seeds removed and cut into 1 inch wedges
  • 1 1/2 teaspoons salt, divided
  • 3 tablespoons olive oil
  • 3/4 cup red wIne vinegar
  • 1/4 cup honey
  • 1/4 cup golden raisins
  • dried red pepper flakes, to taste
  • fresh parsley, chopped (optional)

Instructions

  • Preheat oven to 425°F.
  • Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden. 
  • In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.  
  • Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.

Notes

  • Don’t Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
  • Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
  • Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
  • Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!

Nutrition

Calories: 231kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 597mg | Potassium: 1118mg | Fiber: 5g | Sugar: 22g | Vitamin A: 4115IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 2mg

The post Sweet and Sour Roasted Squash appeared first on Weelicious.

Butternut Squash Soup

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty…

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.

Vegan butternut squash soup

When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree.

Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.

Ingredients in this butternut squash soup recipe

Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin! Instead of rich and heavy butters and creams of the past, butternut squash soup of today can feature beautiful flavors that are fully made of plants. Here’s what we included in this vegan butternut squash soup recipe:

  • Yellow onion, garlic, fresh ginger and carrot: These vegetables add subtle supporting notes to this recipe. Fresh ginger is key to the nuanced fall flavor profile!
  • Butternut squash: Squash is a good source of fiber, with 7 grams per 1 cup diced, or about 28% of your daily need (source) in one serving of this soup. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
  • Olive oil: Olive oil is our cooking oil of choice.
  • Vegetable broth: Use your favorite brand of vegetable broth.
  • Dried sage: Sage adds just the right fall flavor profile.
  • Chickpeas: This trick adds protein to the vegan soup, making it more filling than most!
  • Coconut milk: We’ve made lots of butternut soup recipes, and we think coconut milk is the best ingredient pairing to make the soup creamy and complement the flavor profile of the squash.
Butternut squash soup in bowl

How to cut butternut squash

The longest lead time item in this soup is cutting the butternut squash! This squash is notoriously difficult to peel and chop. We recommend using a fresh squash in this recipe for best results, though you can use frozen in a pinch. Here are some tips for best way to cut it:

  • Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
  • Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
  • Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.

Tip: make sure the squash is bright orange

When you cut into your butternut squash, make sure it’s bright orange in color. This means that it’s perfectly ripe and will result in the best sweet flavor and creamy texture.

If you cut into it and it’s pale yellow in color: alert! This means the squash is not ripe. We had this happen to us on one of the test runs of this soup. If this happens: abort! We hate to say it, but the squash will not taste as deliciously sweet as it should.

Butternut squash soup

How to make butternut squash soup: overview

This butternut squash soup recipe is easy to make, once you’ve gotten past the cutting part! Here are the basic steps to a butternut squash soup:

  • Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below!
  • Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant.
  • Add the remaining ingredients and simmer. Simmer until the veggies are tender.
  • Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.

Chickpeas make it more filling

A unique ingredient in this butternut squash soup helps it stay filling by giving it a boost of protein and fiber: chickpeas! Don’t worry if you’re not a chickpea fan. You’ll puree them right into the body of the soup, so the flavor is barely perceptible and the texture is non-existent. You can omit the chickpeas if you like, but we love adding a boost of nutrients and keeping the soup as filling as possible.

Vegan butternut squash soup

What to serve with butternut squash soup

Once you’ve simmered and blended, let’s get to eating this tasty soup! There are lots of ways to serve a butternut squash soup recipe, but remember: you’ve got to add something to make it filling! Here are some options we love:

Dietary notes

This butternut squash soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Vegan butternut squash soup

Best Butternut Squash Soup (Vegan!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6
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Description

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.

Ingredients

  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and finely grated ginger
  • 1 cup peeled and chopped carrots (about 2 medium or 1 very large)
  • 1 medium butternut squash (4 cups chopped)*
  • 2 tablespoons olive oil
  • 1 quart vegetable broth
  • ½ teaspoon dried sage
  • 1 teaspoon kosher salt
  • 15-ounce can chickpeas, drained and rinsed
  • 1 cup full fat coconut milk, plus more to garnish
  • Optional garnishes: fresh chopped parsley, pepitas

Instructions

  1. Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
  3. Add the carrots, squash, vegetable broth, dried sage, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
  4. Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving. 

Notes

*To speed up prep, substitute frozen butternut squash. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

More butternut squash recipes

There are so many ways to use this tasty squash! Here are a few more butternut squash recipes for fall:

Butternut Squash and Sweet Potato Soup

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners. If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan…

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.

If you’re looking for more creamy autumn soup recipes, you’ll also love my Vegan Mushroom Soup with Wild Rice, Creamy Carrot and Lentil Soup, and Vegan Pumpkin Soup!

a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.

Crisp fall days call for this vegan Butternut Squash and Sweet Potato Soup. It’s one of my favorite seasonal side dishes because it fills my home with the rich, comforting aromas of fall as it simmers on the stove! Luckily, it’s ready in about 1 hour, so I don’t have to wait long to treat myself to a bowl.

What sets this butternut squash and sweet potato soup recipe apart from others is that the vegetables are roasted, not steamed or boiled. This takes the flavors to a whole new level because the heat of the oven draws out the veggies’ hidden nutty-earthy flavors, making them extra flavorful and beautifully caramelized. 

The roasted vegetables are blended with aromatics, warm winter spices, and vegetable broth until you’re left with a comforting, silky smooth, and wholesome side dish! I love curling up with a bowl when it’s cold outside and it’s always a hit at Thanksgiving dinner. Luckily, this recipe makes plenty of soup for everyone and the leftovers freeze well, too!

Why you’ll love this cozy autumn soup

  • The best fall produce in every spoonful – Like my Vegan Butternut Squash soup, this recipe makes classic fall vegetables the star.
  • Warm, comforting, and creamy – The key here is to roast the vegetables before blending them into the soup. This unlocks their hidden flavors, and when combined with winter spices and caramelized aromatics, every slurp is taken to another level.
  • A foolproof, 10-ish ingredient fall side dish – This cozy vegan fall soup is ready in about 1 hour. All you have to do is roast the veggies, toss them in a pot with aromatics, spices, and broth, then blend until smooth!

How to make sweet potato and butternut squash soup

Find the complete recipe with measurements in the recipe card below.

Lay the chopped squash and potatoes on a baking sheet and drizzle with olive oil. Toss to coat, then season with salt and pepper. Roast the vegetables until they’re fork tender.

roasted cubes of butternut squash and sweet potatoes on a sheet pan.

After they’re done roasting, cook the onion in a large oiled pot over medium heat. Once soft, add the garlic and ginger and cook until fragrant.

Transfer the roasted butternut squash and potatoes to the soup pot along with the cinnamon, nutmeg, broth, and salt. Stir to combine.

Blend the soup until it’s silky smooth. Cook for another 10 minutes to warm it up, then serve in bowls with a drizzle of coconut milk or cashew cream. Enjoy!

a wooden spoon in a pot of butternut squash and sweet potato soup.

Frequently asked questions

What goes well with butternut squash sweet potato soup?

Serve every bowl with a drizzle of coconut milk, coconut cream, vegan cream, or cashew cream to make it extra luxurious. If you want some texture, add pumpkin seeds, chopped pecans, fried sage leaves, or croutons on top as well. 

This recipe makes enough soup for a crowd, so it’s perfect for your Thanksgiving or Christmas dinner! Its warm flavors complement the Vegan Turkey Roast, Green Bean Casserole, and other classics so well. 

You can also enjoy it as an appetizer or side dish with everyday family dinners. Serve it alongside any vegan main dish you like, such as Stuffed Jumbo Shells or Cheesy Broccoli Rice Casserole. Some crusty bread is always a must for dunking, too!

Should I peel the butternut squash and sweet potatoes?

I recommend peeling the squash and potatoes to make the soup as smooth as possible. I know this step can be a pain but buying pre-peeled and cubed butternut squash will save you lots of time and effort!

How do I store vegan butternut squash sweet potato soup?

Wait for the soup to cool to room temperature before transferring it to an airtight container. It will keep for up to 5 days when stored in the refrigerator or up to 3 months in the freezer.

a hand lifting a spoon out of a bowl of Butternut Squash and Sweet Potato Soup.
a bowl of Butternut Squash and Sweet Potato Soup topped with chopped herbs.
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Butternut Squash and Sweet Potato Soup

This Butternut Squash and Sweet Potato Soup is an easy, healthy, and creamy fall side dish packed with simple seasonal vegetables! Perfect for your holiday celebrations or weeknight dinners.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 256kcal
Author Nora Taylor

Ingredients

Roasted Vegetables

  • 1 large butternut squash (5 cups cubed)
  • 2 medium-large sweet potatoes (3 cups peeled and cubed)
  • 1/4 cup olive oil
  • salt + black pepper

The Rest

  • 1 tablespoon olive oil
  • 1 medium sweet onion diced
  • 5 cloves garlic minced
  • 1 tablespoon grated fresh ginger or 1/2 tsp dried
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 teaspoon salt or to taste
  • drizzle of coconut milk or cashew cream optional, for serving
US Customary – Metric

Instructions

  • Prepare – Preheat the oven to 400 degrees F and get out a large rimmed baking sheet.
  • Roast vegetables – Place the chopped squash and potatoes on the baking sheet and drizzle with olive oil. Toss right in the pan to coat with oil, then sprinkle with salt and pepper. Roast in the oven for about 35-45 minutes, until fork tender and golden brown in some places.
  • Start this process when the vegetables are done roasting – In a large pot over medium heat, cook the onion in the oil for about 5 minutes, until translucent. Now add the garlic and ginger and cook for 1 more minute, until fragrant.
  • The rest – Transfer the squash/sweet potatoes from the baking pan to the soup pot, carefully. Now add the cinnamon, nutmeg, broth and salt. Stir well. Use a high powered blender to blend the soup in batches for a silky smooth soup. Alternatively, use an immersion blender. Cook for about 10 minutes until warm; taste and add more salt/pepper or spices as desired. Serve with a drizzle of coconut milk, cashew cream if desired.

Nutrition

Serving: 1of 6 servings | Calories: 256kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 708mg | Potassium: 838mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25842IU | Vitamin C: 37mg | Calcium: 110mg | Iron: 2mg

Creamy Butternut Squash Pasta

Everyone loves this cozy butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese.…

Everyone loves this cozy butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese. It’s simple to whip up and one of our favorite easy fall dinner ideas!

Butternut squash pasta

Why we love this recipe

Say hello to our new favorite way to eat squash: butternut squash pasta! Squash in pasta? This recipe is kind of like mac and cheese, but with a bit of this bright orange fall vegetable thrown in.

Puree that orange squash into a creamy sauce with garlic, spices, and goat cheese. It’s savory with a sweet undertone, ideal for covering chewy rigatoni pasta. Everyone in our house absolutely loves it! Add a quick veggie like a fall salad, sauteed broccoli or Brussels sprouts to make it a meal.

Ingredient notes for butternut squash pasta

The ingredients in this easy butternut squash pasta are simple. The squash carries a lot of flavor and color for the sauce itself! Here’s what’s in it:

  • Butternut squash: The best here is an in season, ripe butternut squash. You can also substitute frozen, you just may need to add a bit more broth.
  • Olive oil and vegetable broth: These are used for sauteing and simmering the squash.
  • Garlic: Use only fresh garlic here; jarred garlic can taste acidic and bitter.
  • Chili powder and nutmeg: These spices add complexity.
  • Goat cheese (chevre): Fresh goat cheese adds a creamy body to the sauce: it’s the secret ingredient that adds big savory flavor!
Butternut squash

The best way to cut butternut squash

Butternut squash can be stressful and time consuming to cut, but is worth it in the end for this pasta recipe! Here are the basic steps we use (or watch How to Cut Butternut Squash):

  1. Cut off the neck and peel it: Using a large chef’s knife, cut off the neck of the butternut squash right where it meets the base. Cut off the top, then use a serrated peeler to peel off the skin.
  2. Remove the seeds: Slice the base in half, and use a spoon to scoop out the seeds.
  3. Cut the neck into cubes: Cut a flat edge on the side of the neck, to use as a base. Cut the neck into roughly 1/4″ slices. Cut the slices into strips, then turn the strips and chop them crosswise to create cubes.
  4. Peel and cut the base into cubes: Peel the base. Slice off the end of the base and slice it into roughly 1/4″ slices. Then chop the slices crosswise to create cubes.

Tip: Use a squash peeler! It’s serrated, which makes it easier than a normal vegetable peeler. Here’s the serrated vegetable peeler we use.

Fresh vs frozen butternut squash

Want to shortcut the chopping for this butternut squash pasta? You can use frozen squash instead of fresh!

  • Frozen squash saves 10 minutes in prep time. It makes this recipe a breeze, cooking up in about 30 minutes.
  • You may need to add more broth to make the creamy sauce. The ability of the sauce to blend depends on the freshness of the squash and whether it’s fresh or frozen. So, add additional splashes of broth until the puree blends into a creamy sauce. Then add the goat cheese and blend again.
Butternut squash pasta

What to serve with butternut squash pasta

And that’s it: a creamy, healthy butternut squash pasta full of nutrients and a total crowd pleaser! Our son Larson is very into this one (he calls it “mac and cheese”). While we’re not the type of people to secretly hide vegetables, we enjoy that this gets him to eat his veggies.

To make it into a meal, here are a few easy side dishes that pair well with butternut squash pasta:

Squash Soup
Want more squash recipes ? This Curried Butternut Squash Soup is a stunner.

More butternut squash recipes

Alex and I are big squash fans! We used to skip it in favor of sweet potatoes because they were so much easier to prepare. But today, recipes like this butternut squash pasta often appear in our fall and winter repertoire. Here are a few more favorite butternut squash recipes:

Dietary notes

This butternut squash pasta recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.

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Butternut squash pasta

Creamy Butternut Squash Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8
Save Recipe
Print Recipe

Description

Everyone will love this cozy butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese. 

Ingredients

  • 1 pound rigatoni or penne pasta (or gluten-free pasta)
  • 4 cups diced butternut squash (1 small) or frozen
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 ½ cups vegetable broth, plus more for blending
  • ½ teaspoon chili powder
  • ¼ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ounces goat cheese
  • Grated Parmesan cheese, for the garnish
  • Finely chopped fresh Italian parsley, for the garnish

Instructions

  1. Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is done, drain it and return it to the pot.
  2. Peel and dice the butternut squash. Mince the garlic.
  3. In a large skillet, heat the olive oil over medium-low heat. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Cook for 10 to 15 minutes until the squash is tender.
  4. Carefully transfer all the contents to a blender and blend until creamy, stopping and adding additional splashes broth as needed to come to a creamy texture (the exact amount will vary based on the freshness of the squash). Add the goat cheese and blend again until a creamy sauce forms.
  5. Stir the sauce into the pasta. Serve immediately, garnished with grated Parmesan cheese and chopped parsley.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Last updated: August 2020

Butternut Squash Lasagna with Sage

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty…

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Butternut Squash Lasagna

Why we love this recipe

Welcome to your new favorite fall dinner idea: butternut squash lasagna with sage! Just saying those words together makes us feel warmer. The flavors here are impeccable—creamy ricotta, punchy Pecorino, fresh sage and savory sweet squash.

While it’s a bit of prep work, we’ve simplified a few steps so you don’t need a nap once you throw it in the oven. Or, grab a partner and cook this one together (in fact, we wrote a whole cookbook about the joy of cooking with people you love!). Every mouthful is a bit of sweet, savory, creamy, herby, and altogether irresistible.

Ingredients in butternut squash lasagna

Butternut squash lasagna can take ages to make, especially if you roast the squash and make a béchamel sauce. This recipe is simpler: you’ll boil the squash and make a quick sauce using ricotta cheese that doesn’t require any heating on the stovetop.

The recipe comes out so cozy and vibey—it’s ideal for cozy fall and winter entertaining! It’s perfect for fall dinner parties, and would be a great Thanksgiving recipe or for Christmas dinner. Here’s what you’ll need:

  • Butternut squash (medium)
  • Ricotta, Mozzarella and Pecorino cheese
  • Milk
  • Lasagna noodles
  • Olive oil
  • Garlic powder, nutmeg salt and pepper
  • Fresh sage
  • Lemon
Butternut Squash Lasagna Recipe

How to cut butternut squash: some tips!

The hardest part of making a butternut squash lasagna? Cutting the squash. Butternut squash is a notoriously difficult vegetable to tackle. We’ve got a few tips for cutting squash without breaking into a sweat:

  1. Use a serrated peeler. A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which can easily slip. Try this serrated vegetable peeler.
  2. Cut off the neck and chop it separately from the base. First chop off the neck, then peel it and chop into squares. Do the same for the base. 
  3. Watch the video before you start. Watch this quick video of How to Cut Butternut Squash.
Butternut Squash Lasagna

A few time savers in this butternut squash lasagna

If you follow along with us, you might know we’re sticklers for simple recipes (we even wrote a cookbook about that, too!). While lasagna is almost never easy, the concept is pretty simple. But a typical butternut squash lasagna requires quite a bit of prep work. Here’s how we simplified this recipe to save time:

  • Boil the butternut squash instead of roasting it. Roasting is our favorite technique for cooking vegetables, but it’s got a longer lead time. Roasted butternut squash takes about 45 minutes with preheat time, whereas you can whip up boiled squash in about 10 minutes with boiling time.
  • Make a quick ricotta sauce. A bechamel sauce is more traditional in a butternut squash lasagna, but that also takes time and dirties a pot. This recipe uses ricotta, milk and some seasonings to make a quick and dirty sauce.

The sauce is not a traditional cream sauce, so the lasagna has a firmer texture. It’s not as gooey as you might expect, and it’s 100% delicious.

Make ahead and storage info

Butternut squash lasagna is a bit of a project for a weeknight—it takes about 1 ½ hours start to finish. We love making this for guests: but you can also make it on a weeknight with some additional prep steps! Here are some ideas:

  • Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake (or use leftover roasted butternut squash). You can also boil the noodles in advance and refrigerate: just make sure they’re coated in a little olive oil before refrigerating.
  • Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
  • Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Butternut Squash Lasagna

More butternut squash recipes

When squash season is upon us, it’s easy to get squash obsessed! Here are a few of our top butternut squash recipes:

Dietary notes

This butternut squash lasagna recipe is vegetarian. For gluten-free, use gluten-free noodles.

Frequently asked questions

Can I use a different type of squash?

While butternut squash is ideal for its sweetness and creamy texture, you could experiment with other winter squashes like acorn or delicata. Just be aware that the cooking time may vary slightly.

What can I substitute for ricotta cheese?

If you’re looking for a dairy-free option, you could use a vegan ricotta alternative or even silken tofu blended until smooth.

What can I serve with butternut squash lasagna?

A simple green salad or some crusty bread are great accompaniments to this hearty lasagna.

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Butternut Squash Lasagna

Butternut Squash Lasagna with Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 9
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Description

This butternut squash lasagna recipe is an absolute showstopper of a fall dinner! Ricotta, Pecorino, and sage make a hearty meal that pleases everyone.

Ingredients

For the butternut squash

  • 2-pound butternut squash (medium)
  • ½ tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

For the lasagna

  • 9 to 12 lasagna noodles (6 to 8 ounces, gluten-free if necessary)
  • 1 ½ tablespoons chopped fresh sage, divided, plus additional leaves as desired
  • Zest of 1/2 lemon (about 2 teaspoons)
  • ⅛ teaspoon ground nutmeg
  • ½ cup plus 2 tablespoons milk
  • 16 ounces (2 cups) whole milk ricotta cheese
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 cup shredded Pecorino cheese, divided
  • 8 ounces (2 ½ cups) shredded mozzarella cheese, divided

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done). Drain, then place in a medium bowl. Mix with the olive oil, kosher salt and garlic powder.
  3. Meanwhile, boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, about 5 minutes, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  4. Prepare the ricotta sauce: Add 1 tablespoon chopped sage to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, salt and pepper and milk. Stir.
  5. Layer the lasagna: In a 9” x 13” baking dish, spread ½ cup ricotta sauce on the bottom of the pan. Then top with 1 layer of noodles, ½ of the cooked squash, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup Pecorino cheese. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining squash, scant 2/3 cup cheese sauce, 1 cup mozzarella cheese and ⅓ cup Pecorino cheese. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining ricotta sauce spread with a spatula. Sprinkle the entire top with the remaining ½ cup mozzarella cheese, ⅓ cup Pecorino cheese, and ½ tablespoon sage.
  6. Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 20 minutes, until the top is browned. Let stand for 5 to 10 minutes before serving. Leftovers can be refrigerated for 2 to 3 days and reheated in a 400°F oven. (See make ahead and storage notes below.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

Make ahead ideas: Boil the butternut squash in advance and refrigerate it until ready to bake. Boil the noodles in advance and refrigerate, making sure they’re coated in a little olive oil.
Or make ahead the entire pan: Make the entire lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has browned.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Pasta
  • Diet: Vegetarian

Roasted Acorn Squash

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake…

A Couple Cooks – Recipes worth repeating.

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

Baked Acorn Squash

The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. Swirl in a little maple syrup and garnish with chopped pecans, and it’s absolutely irresistible! Everyone will want a piece of this easy side. (We took one bite and said, wow!)

Selecting squash for roasted acorn squash

The most important part of roasted acorn squash is selecting a good squash! If it’s not ripe or overripe, the flesh can be stringy and bland. (We’ve had this issue before, so we can’t overstate the importance enough!) To select a good acorn squash, here are a few tips:

  • Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor.
  • Gently check the skin: it should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot.
  • Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.
Acorn Squash

How to bake acorn squash

Baked acorn squash is simple: all you’ll need is 1 hour and an oven! Here’s how to bake acorn squash:

  • Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again.
  • Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.
  • Roast for 40 minutes total at 450F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
Roasted Acorn Squash

The secret sauce: a brown butter drizzle

You can make roasted acorn squash straight up, and it tastes great. But want to step up your squash? This brown butter maple drizzle is out of this world! It takes just a few minutes to whip up and it makes the entire kitchen smell like a dream. Here’s what to do:

  • Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter!
  • Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).

Ways to serve roasted acorn squash

Roasted acorn squash is the ideal side dish for a fall meal: it’s extremely versatile so it works with many types of recipes. Here are a few fun ways to serve it:

Baked Acorn Squash

More acorn squash recipes

This acorn squash recipe is one of our favorite ways to eat this tasty vegetable. But here are a few more acorn squash recipes to try:

This roasted acorn squash recipe is…

Vegetarian and gluten-free.

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Baked Acorn Squash

Roasted Acorn Squash

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6
Print Recipe

Description

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

Ingredients

For the squash

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1/2 to 3/4 teaspoon kosher salt
  • Fresh ground black pepper

For serving

  • 3 tablespoons salted butter (or vegan butter)
  • 1 tablespoon maple syrup
  • ¼ cup chopped pecans
  • Sea salt, to garnish

Instructions

  1. Preheat the oven to 450°F. 
  2. Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters. 
  3. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
  4. Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
  5. To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.
  • Category: Side dish
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Roasted acorn squash, roasted acorn squash recipe, baked acorn squash, baked acorn squash recipe, how to bake acorn squash

A Couple Cooks - Recipes worth repeating.

Poblano pumpkin soup

One Thanksgiving, my mom served us pumpkin soup in bowls fashioned from hollowed-out tiny pumpkins. It was quite impressive to see, though I found it a bit cumbersome to scoop…
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One Thanksgiving, my mom served us pumpkin soup in bowls fashioned from hollowed-out tiny pumpkins. It was quite impressive to see, though I found it a bit cumbersome to scoop...

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Stuffed Butternut Squash

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!…

A Couple Cooks – Recipes worth repeating.

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!

Stuffed Butternut Squash

Want a delicious dinner or stunning side to celebrate the season? Try stuffed butternut squash! Sure, it’s not as common to stuff this popular squash as its cousin the acorn squash. But baked until it’s tender and sweet, it comes out just as tasty (or even more!). This recipe stars a vegetable and rice stuffing with garlic, kale, sage and pecans: fall flavors that accentuate the orange squash perfectly. It’s perfect for a fall dinner, Thanksgiving, or anytime you need a cozy meal.

Ingredients in stuffed butternut squash

Stuffed butternut squash is a tasty dish that works as a fall main course, or a side dish for a festive gathering. It takes about 1 hour to complete, so make it when you’ve got time set aside or follow the make ahead tips below. While the squash roasts, make the simple rice and vegetable filling. Then you’ll hollow out the roasted squash, chop up that portion and mix it back into the filling: so there’s no waste at all! Here are the ingredients you’ll need:

  • Butternut squash (small)
  • White basmati or long grain rice
  • Butter
  • Onion, garlic, celery and kale
  • Dried sage, dried thyme, oregano, salt, and pepper
  • Cream cheese
  • Milk
  • Parmesan cheese
  • Pecans
Stuffed Butternut Squash

Look for small butternut squash

The size of the butternut squash is important for this recipe. Each eater will get one half of the squash, and a large butternut squash is much too large of a portion. It’s nice to have small butternut squash because they make a portion sized-vessel, much like with stuffed acorn squash.

If all you can find is a large butternut squash, you can make four portions by slicing the squash in half length-wise. However, it doesn’t have the same look: so it’s nice to find small squashes if at all possible.

Alternative stuffing ideas

This stuffed butternut squash is vegetarian as written in the recipe below, and it’s easily made vegan. Want a meat-based stuffing, or some other ideas? Here are some alternative stuffing ideas:

  • Italian-style sausage stuffing (or plant-based): Make the stuffing from this Stuffed Zucchini Boats recipe. You can also make this with plant-based sausage and it’s delicious.
  • Beef and rice stuffing (or plant-based): Make the stuffing from these Stuffed Green Peppers. It also works with plant-based beef crumbles.

In many of these cases you’ll likely have leftover filling, so you could roast another small butternut squash (if it fits on the tray!) or serve extras on the side.

How to bake butternut squash

Make ahead and serving tips

This stuffed butternut squash recipe takes 1 hour to prepare, so it’s not intended as a fast and easy meal. Here are a few tips for making this recipe in advance or scaling it up for large gatherings:

  • Make the filling in advance. Make the rice filling in advance, then refrigerate until serving. Before stuffing the squash, re-warm it on the stovetop.
  • Roast the butternut squash in advance. Even better, roast the squash in advance. Remove the inner portion, chop and add to the filling (if made in advance). Refrigerate the squash until serving. Before serving, re-warm the filling on the stovetop, stuff, top with Parmesan, and bake the squash for about 30 minutes until warmed through.
  • If serving for a crowd, roast the squash in advance. This recipe is great for smaller dinner parties or Thanksgiving gatherings. It’s tough to make in large quantities because the more butternut squash you have in the oven, the longer it takes. If you roast 4 small squashes, increase the baking time (it can take up to 1 hour depending on your oven and the squash size). Anything above 8 portions is best prepared in advance in batches.
Stuffed Butternut Squash

More butternut squash recipes

Love cooking with squash? Here are a few more tasty butternut squash recipes to enjoy this season:

This butternut squash recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter in place of the butter and cream cheese (see below) and omit the Parmesan cheese.

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Stuffed Butternut Squash

Stuffed Butternut Squash

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 butternut squash halves
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Description

This stuffed butternut squash recipe features a vegetable and rice stuffing flavored with sage and pecans. A delicious fall meal!

Ingredients

  • 1 cup white basmati rice
  • 3/4 teaspoon kosher salt, divided, plus more for sprinkling
  • 2 small butternut squash*
  • 1 tablespoon salted butter (or vegan butter)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 2 cups chopped kale, chopped
  • ½ teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Fresh ground black pepper
  • 1/2 package (4 ounces) cream cheese (or 3 tablespoons vegan butter)
  • 2 tablespoons milk (omit for vegan)
  • ¼ cup grated Parmesan cheese, plus more to garnish
  • ½ cup chopped pecans

Instructions

  1. Preheat the oven to 450°F.
  2. Roast the squash: Slice each of the squash in half. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes (test with a fork to assess doneness).
  3. Make the rice: Rinse the rice in cold water using a fine mesh strainer, then drain and shake it dry. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat. Cover and rest for 10 minutes.  Fluff the rice with a fork. 
  4. Toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  5. Make the stuffing: Heat the butter in a skillet over medium heat. Add the onion and celery and sauté for 5 to 7 minutes until tender and translucent. Add the garlic, sage, thyme, and oregano, and sauté for an additional 2 minutes until fragrant. Add the kale and ½ teaspoon salt and sauté for 2 min. Add the cream cheese and milk and stir until distributed and melted. Add the rice and and pecans. Taste and add additional salt to taste (we added ⅛ tsp). 
  6. Fill the squash: When the squash is finished roasting and tender, remove the sheet from the oven. Use a spoon to scoop out the center of the squash, leaving a 1/4-inch shell around the outside. Chop the removed squash into pieces (it will not be perfectly square but that’s ok!) and stir it into the rice filling. You can leave out some of the squash if it feels like it is too much for the rice quantity (since the amount depends on the squash size). Spoon the filling back into the hole in the squash and top with grated Parmesan cheese. There may be some extra filling, which you can serve on the side or reserve as leftovers.
  7. Roast: Return to the oven and bake 10 minutes or until heated through. Serve immediately. Leftovers last refrigerated for 2 days (see make ahead tips above).

Notes

*Size is important here, since each eater will get one half of the squash. A large butternut squash is much too big! If all you can find is a large squash you can slice the squash in half length-wise, but it doesn’t have the same look.

**This recipe is tough to multiply because the more butternut squash you have in the oven, the longer it takes. If you roast 4 small squashes, increase the baking time (it can take up to 1 hour depending on your oven and the squash size). Anything above 8 portions is best prepared in advance in batches.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Stuffed butternut squash, stuffed butternut squash recipes, butternut squash with stuffing, butternut stuffed squash

A Couple Cooks - Recipes worth repeating.

15 Delicata Squash Recipes for the Season

These delicata squash recipes are deliciously fun ways to eat this sweet root veggie! Make it roasted, fries, salads, soups…

A Couple Cooks – Recipes worth repeating.

These delicata squash recipes are deliciously fun ways to eat this sweet root veggie! Make it roasted, fries, salads, soups and more.

Delicata squash fries

Got delicata squash? This seasonal root vegetable is taking the world by storm. Why? It’s simple to prepare and its flavor is robust, buttery, and sweet. It’s so easy to cook, it gives butternut squash a run for its money! Here are our top delicata squash recipes for the season if you find a few at your farmers market or grocery. It’s so simple to roast, make into fries, and use for soups, salads and more!

But first, what is delicata squash? Delicata squash is an oblong winter squash that is creamy-white to yellow in color, with vibrant green and orange stripes. Delicata has edible skin, making it very easy to cook with no peeling required. The flavor is very sweet, with a rich, moist texture similar to a sweet potato. This type of squash has become popular in the past decade, and you can find it at many mainstream grocery stores and farmers markets.

And now…the top delicata squash recipes!

Delicata Squash Fries

Here's our favorite delicata squash recipe: roast it into fries! This root vegetable cooks quickly with no need to peel, and has a sweet, buttery flavor. Slice it into fries and serve it as a side dish with a homemade creamy sauce! 

Delicata Squash Salad

Another great delicata squash recipe? Roast it up for a stunning salad! This one is something special, a hearty and healthy salad perfect for entertaining or to pair with a cozy soup. Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. 

Roasted Delicata Squash

Delicata squash roasts up into beautiful half-moons, with edible skin (no peeling!) and a sweet flavor that’s something like a sweet potato. Even better, it’s quick to cook: just 20 minutes in a hot oven! It's a delightfully simple side dish that's ready in no time.

Chipotle Delicata Squash with Black Beans

Here's how to make delicata squash into a meal! Make a chipotle glaze for the outside of the squash. Then roast it up with a stuffing of rice, black beans, corn, and salsa. It's so delicious and a fun way to make a fall dinner.

Creamy Squash Soup

This cozy orange puree warms you from the inside out, ideal with a grilled cheese for lunch or as a first course to a fall dinner. There’s no need for heavy cream: just a handful of vegetables and spices make a robust, cozy flavor. 

Wild Rice Stuffed Delicata Squash

Stuffed delicata squash is a perfect fall main dish: it’s homey, autumnal, and good for you, too! For stuffing, combine brown butter with sage and wild rice, along with vegetables and sharp cheddar cheese. The sweetness of the brown butter against the herbs and chewy wild rice is spot on!

Photo Credit: thenaturalnurturer.com

One-Pot Delicata Squash Orzo

Creamy, flavorful, this delicata squash orzo is made in one pot, risotto style, but comes together so much faster! The perfect vegetarian main dish or amazing side dish to any autumn dinner. via The Natural Nurturer

Photo Credit: naturallyella.com

Arugula & Delicata Squash Pasta

This tasty pasta dish is a combination of salad and pasta in one! It stars bits of chewy pasta, roasted delicata squash, and peppery arugula with a coating of butter and Parmesan. A perfect fall dinner idea! via Naturally Ella

Photo Credit: simple-veganista.com

Stuffed Delicata Squash

Here's another fun delicata squash recipe: stuff it with quinoa and chickpeas to make it a main dish! The stuffing also features mint, dried cranberries and pistachios for herby, sweet and crunchy components. via Simple Veganist

Photo Credit: dishingouthealth.com

Delicata Squash Kale Salad with Parmesan-Peppercorn Dressing

This tasty salad featurese roasted delicata squash, kale, crispy walnut-Parmesan breadcrumbs and a creamy peppercorn dressing. This hearty roasted squash salad is filled with fall flavors and can double as an entree or side dish! via Dishing Out Health

Photo Credit: marisamoore.com

Air Fryer Delicata Squash

Got an air fryer? Try it out with delicata squash for an easy fall side dish! Seasoned with a blend of garlic, Parmesan and spices, it's deliciously sweet and roasted to perfection in about 15 minutes! via Marisa Moore

Photo Credit: minimalistbaker.com

Delicata Squash Bake with Tahini Sauce

Here's a fun and beautiful delicata squash recipe to impress! It stars baked squash, creamy tahini sauce, pomegranates, hazelnuts, and fresh parsley. It’s a symphony of texture and flavor, and utilizes some of autumn’s best produce. via Minimalist Baker

Photo Credit: www.skinnytaste.com

Parmesan-Crusted Delicata Squash

One of the best delicata squash recipes? Roast it up with a coating of Parmesan and thyme, and it's crispy and irresistibly delicious! It's a simple side dish in 30 minutes. via Skinny Taste

Photo Credit: www.abeautifulplate.com

Walnut Sage Pesto Pasta with Roasted Delicata Squash

Here's another delicata squash recipe that makes it into a hearty dinner! Whole wheat pasta is tossed with homemade walnut-sage pesto and topped with roasted delicata squash. It's a vegetarian pasta that comes together quickly, but is impressive enough for special occasions. via A Beautiful Plate

Photo Credit: hungryhobby.net

Roasted Delicata Squash Tian

Last up, here's a delicata squash recipe to impress: a skillet tian! Toss squash rings with butter and savory herbs, then roasted to perfection and topped with parmesan cheese! via Hungry Hobby

More squash recipes

Love squash? Here are a few more squash recipes to try:

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Delicata squash fries

15 Delicata Squash Recipes

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

The best delicata squash recipe? Fries! These will become a fast favorite, especially with the creamy sauce for dipping.

Ingredients

For the delicata squash fries

  • 2 pounds delicata squash (2 medium to large)*
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper

For the sauce

  • ½ cup sour cream
  • 2 tablespoons Mexican hot sauce (we like Cholula)
  • 1 teaspoon soy sauce or tamari
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon dried dill

Instructions

  1. Preheat the oven to 450°F.
  2. Wash the squash. Cut it in half lengthwise, then use a spoon to scoop out the seeds. Cut each half into 1/2-inch half-moon shaped slices.
  3. Place the slices in a bowl. Mix with the olive oil, kosher salt, and plenty of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Place the squash on the sheet in a single layer.
  5. Roast for 20 to 25 minutes until tender and slightly browned. Eat immediately. (Store leftovers refrigerated and reheat in a 400°F oven.)
  6. While the squash roasts, mix together the sauce ingredients. (Or substitute Lemon Tahini Sauce for a vegan or non-spicy option.)
  7. Serve squash warm from the oven with the sauce.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Delicata squash recipes, delicata squash recipe

A Couple Cooks - Recipes worth repeating.