25 Butternut Squash Vegetarian Recipes Perfect for Fall

This time of year always reminds me of family dinners and the warm smell of squash roasting in the oven. I made this post to help you chase that cozy fall feeling in your own kitchen. If you love comforting veggie meals that fit a fall budget, this one’s for you. I pulled together 25 butternut squash vegetarian recipes that are cozy, simple, and perfect for autumn.

These recipes are for you if you cook for a busy family or follow a plant-based path. Maybe you want weeknight meals that heat quickly and taste rich. Or you want to feed guests with something warm and colorful. Each dish centers on butternut squash, a sweet, nutty star that shines in soups, roasts, pastas, and bowls.

What you’ll get is a real mix of soups, roasts, pastas, bowls, and casseroles. Each dish uses easy steps and common ingredients. You’ll also find tips to roast squash perfectly and options to make recipes dairy-free or gluten-free. There are make-ahead ideas so you can meal prep for the week.

Picture lifting a lid and breathing in the sweet scent of cinnamon, garlic, and toasty nuts. Golden squash roasts into tender pieces that melt into creamy sauces. On the plate, you’ll taste warm spices and a gentle sweetness that sing of autumn. That cozy aroma fills the room and makes even tired evenings feel special.

All the ideas stay affordable and practical. You’ll see options that fit dairy-free, vegetarian diets. Prep times stay friendly. Serve these at family dinners or pack them for quick lunches.

Ready to dive in? Let’s start this cozy fall journey. Grab a sheet tray and a pot, and get ready to cook something comforting. Your next fall staple is waiting in this collection.

1. Savory Butternut Squash Soup

Want a fall soup that feels cozy and simple to make? This savory butternut squash soup hits the mark. It blends roasted squash into a silky base with garlic and onions. The warm nutmeg and cinnamon fill your kitchen with autumn scent. You’ll have a comforting bowl in about 40 minutes.

Recipe Overview: Servings: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Calories: 250 per serving

Nutrition Information: 15g fat, 30g carbs, 5g protein, 6g fiber

Ingredients:

– 1 medium butternut squash, peeled and cubed

– 1 onion, chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup coconut milk

– 1 tsp nutmeg

– 1 tsp cinnamon

– Salt and pepper to taste

– 1 tbsp olive oil

Instructions:

1. Heat the oven to 400°F (200°C).

2. Toss the squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.

3. In a pot, sauté onion and garlic until soft and fragrant.

4. Add roasted squash, broth, and spices. Simmer 10 minutes.

5. Use an immersion blender to blend until smooth. Stir in coconut milk.

6. Ladle into bowls and serve hot with crusty bread.

Tips: Top with roasted pumpkin seeds or a light balsamic drizzle for extra depth.

FAQs: Can I freeze this soup? Yes. Freeze in freezer-safe containers for up to 3 months.

2. Butternut Squash Risotto

You want a cozy fall dinner that feels special but is easy to pull off. This butternut squash risotto gives a creamy, comforting bite at your dinner table. The trick is patience. Stir slowly and let the rice soak in the warm broth. Roasted squash adds a sweet note, while Parmesan adds richness.

Here is the complete recipe you can follow right away.

Recipe Overview: Servings: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Calories: 350 per serving

Nutrition Information: 10g fat, 54g carbs, 12g protein, 4g fiber

Ingredients:

– 1 cup arborio rice

– 4 cups vegetable broth

– 1 cup roasted butternut squash, mashed

– 1 onion, finely chopped

– 1/2 cup Parmesan cheese, grated

– 2 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Heat broth in a saucepan until simmering.

2. In a separate pot, heat olive oil and sauté onions until soft.

3. Add the arborio rice and toast for 1-2 minutes.

4. Gradually add warm broth, one ladle at a time, stirring constantly.

5. When the rice is al dente, fold in mashed squash and Parmesan. Season with salt and pepper.

6. Serve immediately.

Tips: Add toasted pine nuts for crunch!

FAQs: Can I make this vegan? Substitute Parmesan with nutritional yeast.

3. Butternut Squash and Kale Salad

Fall calls for a salad that warms you while you eat. This butternut squash and kale salad fits that need. Roasted squash adds a gentle sweetness. Kale stands up to the crunch. Feta and cranberries bring tang and color.

Here is why you should make it now: it uses seasonal produce, it stores well, and it works as a side or a light main.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Calories: 220 per serving

Nutrition Information: 15g fat, 25g carbs, 5g protein, 3g fiber

Ingredients:

– 2 cups kale, chopped

– 1 cup butternut squash, cubed

– 1/2 cup walnuts, chopped

– 1/2 cup feta cheese, crumbled

– 1/3 cup dried cranberries

– 2 tbsp olive oil

– 1 tbsp lemon juice

– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).

2. Toss squash with olive oil, salt, and pepper. Roast 20 minutes until tender.

3. Massage kale with olive oil and lemon juice until slightly soft.

4. Toss roasted squash with kale, cranberries, walnuts, and feta.

5. Serve warm or cold.

Tips: Add quinoa for extra protein.

FAQs: Can I use other greens? Spinach or arugula work well.

4. Butternut Squash Enchiladas

Fall calls for cozy meals that don’t take forever to make. Butternut squash enchiladas bring warm spice and creamy squash into one hearty bite. You get soft corn tortillas filled with roasted squash, all coated in rich enchilada sauce. The kitchen fills with cumin, chili powder, and melted cheese—perfect for a fall crowd.

Here is why this fits your week. It feeds a group, packs fiber and protein, and uses pantry staples you likely have on hand. Lets break it down and get you cooking.

Recipe Overview: Servings: 6 | Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Calories: 400 per serving

Ingredients:

– 2 cups butternut squash, roasted and mashed

– 8 corn tortillas

– 2 cups enchilada sauce

– 1 cup cheese (cheddar or Monterey Jack)

– 1 tsp cumin

– 1 tsp chili powder

– Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Roast cubed butternut squash with cumin and chili powder for 25 minutes.

3. Mash the squash until smooth.

4. Spread a thin layer of enchilada sauce in a baking dish.

5. Fill each tortilla with mashed squash, roll up, and place seam side down in the dish.

6. Top with the remaining sauce and cheese.

7. Bake for 20 minutes until cheese is melted and bubbly.

Tips: Top with fresh cilantro and avocado slices before serving.

Next steps: You can swap in ground cumin for a deeper kiss of spice, or mix in black beans for extra protein. This dish also freezes well—make a batch, then pull out as needed for busy nights.

5. Butternut Squash Pasta

Want a fall pasta that feels cozy yet simple? Try creamy butternut squash pasta. It blends roasted squash with garlic, olive oil, and a splash of cream for a velvet sauce. Spinach adds color and nutrition, making this a tasty vegetarian pasta option.

Here is the recipe you can try tonight.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: 350 per serving

Nutrition Information: 12g fat, 54g carbs, 10g protein, 6g fiber

Ingredients:

– 2 cups butternut squash, cubed

– 12 oz pasta (penne or fettuccine)

– 1 cup spinach

– 1/2 cup cream

– 2 tbsp olive oil

– 1 clove garlic, minced

– 1/2 cup Parmesan cheese, grated

– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss squash with 1 tbsp olive oil, salt, pepper. Roast 25 minutes.

3. Cook pasta in salted water until al dente. Drain.

4. Puree roasted squash with garlic, cream, and remaining olive oil.

5. Stir spinach into sauce until just wilted. Add pasta; toss.

6. Top with Parmesan and pine nuts if using.

Tips: Use whole grain pasta for added nutrition. For a lighter version, swap cream for milk.

FAQs: Can this sauce be made ahead? Yes. Store refrigerated up to 3 days. Reheat gently with a splash of milk.

6. Butternut Squash Curry

Craving a fall-friendly meal that comes together fast and fills your home with warmth? This butternut squash curry hits that need. It blends sweet squash with bold spices and creamy coconut milk. You cook it in one pot, so you spend time eating, not cleaning. The aroma pulls you in and invites a comfy, satisfying bite.

Here is why this dish works for busy nights: it’s flexible, uses simple ingredients, and pairs well with rice or quinoa. You get a rich flavor without a long list of steps. Now, let’s put it on the table.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients:

– 2 cups cubed butternut squash

– 1 can coconut milk

– 1 onion, chopped

– 3 cloves garlic, minced

– 1 tbsp grated ginger

– 2 tbsp curry powder

– 2 cups spinach

– Salt to taste

– Optional: 1 cup chickpeas, rinsed and drained

Instructions:

1. In a pot, sauté onion, garlic, and ginger until soft and fragrant.

2. Add butternut squash and curry powder; cook for a few minutes to wake up the spices.

3. Pour in coconut milk and simmer until the squash is tender, about 15–20 minutes.

4. Stir in spinach (and chickpeas if using) and cook until the greens wilt.

5. Serve over rice or quinoa and enjoy the cozy meal.

Tips: For extra protein and fiber, add chickpeas or a handful of cooked lentils.

FAQs: If you want more veg, swap in bell peppers or carrots. The curry plays well with any sturdy veggie.

7. Butternut Squash Stuffed Peppers

You want a fall dinner that tastes great and looks inviting. Try butternut squash stuffed peppers. The peppers glow in bold fall colors. Inside, creamy squash meets quinoa, beans, and corn with a kiss of spice. It’s filling, healthy, and easy to pull together after a busy day.

Here is why this works. You get plant protein from quinoa and beans, plus fiber from veggies. A quick roast wakes the squash and deepens the sweetness. The peppers cradle the mixture, so every bite feels complete.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Calories: 320 per serving

Nutrition Information: 10g fat, 50g carbs, 12g protein, 7g fiber

Ingredients:

– 4 bell peppers (any color)

– 2 cups butternut squash, roasted and mashed

– 1 cup quinoa, cooked

– 1 cup black beans, drained

– 1 cup corn

– 1 cup cheese, shredded

– Spices: cumin, cayenne, salt

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Roast the butternut squash for 20 minutes until soft.

3. In a bowl, mix the mashed squash, cooked quinoa, black beans, corn, and spices.

4. Halve the peppers and spoon in the mixture.

5. Top with shredded cheese and bake for 25 minutes until peppers are tender.

6. Let cool a few minutes, then serve warm with a light salad.

Tips: Try farro or brown rice in place of quinoa for a different texture.

FAQs: Can I make these ahead? Yes. Assemble and store in the fridge overnight for quick weeknight dinners.

8. Butternut Squash Fritters

Fall is here and you want a snack that feels fresh and wholesome. You need something crispy, not greasy. These butternut squash fritters fit the bill. They are tasty, simple, and a smart veggie boost for your plate. They also work as a quick side or a easy bite for gatherings.

Here is why they work for you: they use simple ingredients, come together fast, and stay tender inside.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Calories: 180 per serving

Nutrition Information: 8g fat, 25g carbs, 4g protein, 2g fiber

Ingredients:

– 2 cups butternut squash, grated

– 1/2 cup flour (whole wheat or all-purpose)

– 2 eggs

– 1 tsp cumin

– Salt and pepper to taste

– Olive oil for frying

Instructions:

1. In a bowl, mix grated squash, flour, eggs, and spices.

2. Heat olive oil in a skillet over medium heat.

3. Drop spoonfuls of the batter and press gently to flatten.

4. Cook 3-4 minutes per side until golden.

5. Drain on paper towels and serve warm.

Tips: Add cilantro or parsley for a bright finish.

FAQs: Can I bake these? Yes. Bake at 375°F (190°C) for 25 minutes, turning halfway.

9. Butternut Squash Smoothie

Kick off fall mornings with a smoothie that tastes like a cozy kitchen. This butternut squash smoothie blends creamy yogurt, ripe banana, and warm cinnamon for a true autumn treat. The roasted squash adds a gentle sweetness and a silky texture that makes breakfast feel special. It’s fast to make, easy to customize, and great when you’re in a hurry.

Recipe Overview: Servings: 2 | Prep Time: 5 mins | Cook Time: 0 mins | Total Time: 5 mins | Calories: 210 per serving

Nutrition Information: 5g fat, 32g carbs, 8g protein, 4g fiber

Ingredients:

– 1 cup roasted butternut squash

– 1 banana

– 1/2 cup yogurt (Greek or dairy-free)

– 1 cup almond milk

– 1/2 tsp cinnamon

Instructions:

1. In a blender, combine all ingredients.

2. Blend on high until smooth.

3. Pour into two glasses and serve immediately.

Tips: Freeze the banana for an extra creamy texture.

FAQs: Can I use frozen squash? Yes, just thaw before blending.

10. Butternut Squash Tacos

Fall brings busy days and nights you want food that fits. These butternut squash tacos bring warmth and ease. Ready in about 35 minutes, they work for weeknights or weekends.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Calories: 320 per serving

Ingredients:

– 2 cups butternut squash, cubed

– 8 corn tortillas

– 1 can black beans, drained

– 1/2 cup feta cheese, crumbled

– 1 tablespoon olive oil

– Spices: cumin, paprika, salt

– Avocado and salsa for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, cumin, paprika, and a pinch of salt. Roast on a baking sheet for 20-25 minutes until tender.

2. Warm tortillas in a dry skillet 1-2 minutes per side.

3. Fill each tortilla with roasted squash, black beans, and feta.

4. Top with avocado and salsa.

5. Serve warm and enjoy.

Tips: Add pickled onions for extra tang.

FAQs: Can I use other proteins? Grilled chicken or tofu work as tasty alternatives.

11. Butternut Squash Casserole

You want a cozy, crowd-pleasing dish that fits into fall meals. This butternut squash casserole brings creamy layers, melted cheese, and a crisp top. It travels well to potlucks and makes casual weeknights feel special. You can pull it together in under an hour, and leftovers are easy to reheat.

Recipe Overview: Servings: 6 | Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Calories: 400 per serving

Nutrition Information: 20g fat, 30g carbs, 12g protein, 5g fiber

Ingredients:

– 4 cups butternut squash, roasted and mashed

– 1 cup heavy cream

– 1 cup cheese (cheddar or Gruyère)

– 1 cup breadcrumbs

– 2 tbsp butter

– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a bowl, mix mashed squash, cream, salt, and pepper.

3. Layer half of the mixture in a greased baking dish, then add cheese and the rest of the squash.

4. Top with breadcrumbs and dot with butter.

5. Bake for 35 minutes until the top is golden and bubbly.

Tips: Add a pinch of nutmeg for warmth.

FAQs: Can I use precooked squash? Yes, just heat it through before layering.

12. Butternut Squash and Black Bean Burger

Craving a hearty vegetarian burger for fall nights? This butternut squash and black bean burger fills you up without meat. It’s cozy, flavorful, and simple to make. The squash keeps the patty tender while beans add bite, and warm spices wake up every bite. Here is why it works and how you can make it at home.

Next steps take just a few moves. Let’s break it down so you can cook with confidence.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Calories: 350 per serving

Nutrition Information: 10g fat, 45g carbs, 12g protein, 8g fiber

Ingredients:

– 2 cups cooked butternut squash, mashed

– 1 can black beans, drained and mashed

– 1/2 cup breadcrumbs

– 1 tsp cumin

– Salt and pepper to taste

– Olive oil for frying

Instructions:

1. In a bowl, mix mashed squash, mashed beans, breadcrumbs, and spices.

2. Form into 4 equal patties.

3. Heat olive oil in a skillet over medium heat.

4. Cook patties 5–6 minutes on each side until crisp and heated through.

5. Serve on buns with your favorite toppings.

Tips: Add avocado slices and salsa for a bright twist.

FAQs: Can I bake these instead? Yes. Bake at 375°F (190°C) for 20 minutes, flipping halfway.

13. Butternut Squash and Spinach Quiche

Craving a cozy fall brunch? This butternut squash and spinach quiche hits the spot. It’s tasty, easy to make, and full of nutrients. The roasted squash adds sweetness, and spinach brings color and brightness. Bake until the top is golden and the center sets. Serve warm with a simple salad for a complete meal.

Here is why this works for you. It uses a ready-made crust to save time. It blends roasted squash, spinach, eggs, and cheese into one easy dish. You can swap feta or Swiss to suit your taste.

Recipe Overview:

– Servings: 6

– Prep Time: 20 mins

– Cook Time: 35 mins

– Total Time: 55 mins

– Calories: 320 per serving

Nutrition Information: 18g fat, 30g carbs, 10g protein, 3g fiber

Ingredients:

– 1 pie crust (store-bought or homemade)

– 2 cups roasted and cubed butternut squash

– 2 cups fresh spinach

– 4 eggs

– 1 cup milk

– 1 cup cheese (Feta or Swiss)

– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Place the pie crust in a pie dish and pre-bake for 10 mins.

3. In a bowl, whisk eggs, milk, salt, and pepper.

4. Layer roasted squash, spinach, and cheese in the crust.

5. Pour the egg mixture over the top.

6. Bake for 30 mins or until set and lightly golden on top.

Tips: Let the quiche cool 5–10 minutes before slicing for clean cuts.

FAQs:

Can I make this ahead? Yes. Bake it the day before and reheat gently, or serve cold for a quick brunch option.

14. Butternut Squash and Chickpea Stew

Want a warm, filling meal that fits a busy fall night? This butternut squash and chickpea stew is a cozy, one-pot option you can make in about 45 minutes. It is simple to make: onions and garlic cook with spices, then squash and chickpeas go in, and vegetable broth seals the deal. A crusty loaf of bread turns it into a complete, satisfying meal.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: 280 per serving

Nutrition Information: 10g fat, 40g carbs, 10g protein, 8g fiber

Ingredients:

– 2 cups cubed butternut squash

– 1 can chickpeas, drained and rinsed

– 1 onion, chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 tbsp ground cumin

– Salt and pepper to taste

Instructions:

1. In a pot, sauté onion and garlic until soft and fragrant.

2. Add squash, chickpeas, cumin, salt, and pepper; stir well.

3. Pour in vegetable broth and simmer about 25 minutes until squash is tender.

4. Stir and serve hot with crusty bread.

Tips: Garnish with fresh cilantro or a squeeze of lemon for brightness.

FAQs: Can I freeze this stew? Yes, it freezes well for up to 3 months.

15. Butternut Squash and Apple Bake

You want a fall dessert that is easy and cozy. This butternut squash and apple bake brings warmth to the table without heavy work. Every bite blends soft squash with sweet apples and a kiss of honey. You can serve it as a dessert or as a warm side to boost a weeknight dinner.

Here is why this recipe fits your fall craving.

Recipe Overview: Servings: 6 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Calories: 240 per serving

Nutrition Information: 8g fat, 40g carbs, 2g protein, 5g fiber

Ingredients:

– 2 cups butternut squash, sliced

– 2 apples, cored and sliced

– 1/4 cup honey

– 1 tsp cinnamon

– 2 tbsp butter

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Layer the squash and apples in a baking dish.

3. Drizzle honey over the fruit and dust with cinnamon. Add small pats of butter on top.

4. Bake 30 minutes, until the squash is tender and the edges are golden.

5. Serve warm, straight from the dish.

Tips: A scoop of vanilla ice cream on top makes a lovely contrast with the warm fruit.

FAQs: Can I use other fruits? Pears or peaches work well too.

16. Butternut Squash Pizza

Craving a crisp, cozy pizza that fits fall perfectly? This butternut squash pizza is simple, tasty, and satisfies that autumn bite you want. The roasted squash brings a gentle sweetness that melts with mozzarella. After it bakes, add a handful of arugula for a peppery kick. A light olive oil brush keeps the crust bright and crisp.

Recipe Overview: Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Calories: 300 per serving

Nutrition Information: 12g fat, 38g carbs, 10g protein, 4g fiber

Ingredients:

– 1 pizza dough (store-bought or homemade)

– 2 cups roasted butternut squash, sliced

– 1 cup mozzarella cheese, shredded

– 1 tbsp olive oil

– Fresh arugula for topping

Instructions:

1. Preheat oven to 475°F (245°C).

2. Roll out the pizza dough and brush it with olive oil.

3. Layer the roasted squash and mozzarella over the dough.

4. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly.

5. Top with fresh arugula before slicing and serving.

Tips: Drizzle a little balsamic glaze for a sweet-tangy finish.

FAQs: Can I use other cheeses? Goat cheese or feta also work well.

17. Butternut Squash Bread

Craving a fall comfort food you can enjoy anytime? This butternut squash bread fills your kitchen with warm spice and a touch of sweetness. It stays moist and soft, thanks to the squash puree. Slice it while it’s still a touch warm and spread on butter or cream cheese for a cozy bite.

Recipe Overview: Servings: 8 | Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Calories: 220 per serving

Nutrition Information: 5g fat, 40g carbs, 4g protein, 2g fiber

Ingredients:

– 1 cup pureed butternut squash

– 2 cups all-purpose flour

– 1 cup sugar

– 1 tsp baking soda

– 1/2 tsp cinnamon

– 1/4 tsp nutmeg

– 1/2 cup vegetable oil

– 3 eggs

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, whisk together the dry ingredients: flour, sugar, baking soda, cinnamon, and nutmeg.

3. In another bowl, mix the squash, oil, and eggs until smooth.

4. Pour the wet mix into the dry mix and stir just until blended.

5. Pour into a greased loaf pan and bake for about 50 minutes.

6. Let the loaf cool a bit before slicing.

Tips: Watch the baking time and adjust if your pan size is different.

FAQs: Can I freeze this bread? Yes. Wrap tightly in plastic and freeze up to 3 months.

18. Butternut Squash Pancakes

Time for a fall breakfast you can share. These butternut squash pancakes bring warm, homey flavor to your morning. You get a soft, sweet bite with cinnamon and nutmeg. Top with maple syrup to finish the cozy moment.

Here is the complete recipe so you can make them right away.

Recipe Overview: Servings: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Calories: 260 per serving

Nutrition Information: 8g fat, 39g carbs, 6g protein, 3g fiber

Ingredients:

– 1 cup pureed butternut squash

– 1 cup all-purpose flour

– 1 tablespoon sugar

– 1 teaspoon baking powder

– 1/2 teaspoon ground cinnamon

– 1/4 cup milk

– 2 eggs

Instructions:

1. In a bowl, whisk together dry ingredients: flour, sugar, baking powder, and cinnamon.

2. Stir in the squash puree, milk, and eggs until the batter is smooth.

3. Lightly oil a skillet and set it over medium heat.

4. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on top, then flip and cook the other side until golden.

5. Serve warm with maple syrup. Add nuts or fruit if you like.

Tips: For a sweeter twist, fold in a few chocolate chips.

19. Butternut Squash and Potato Hash

Fall hunger hits. You want a breakfast that sticks to your ribs. This butternut squash and potato hash uses leftover squash and turns it into a satisfying meal. It blends sweet squash with crispy potatoes, peppers, and onions for a cozy start to the day.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: 300 per serving

Nutrition Information: 15g fat, 40g carbs, 8g protein, 5g fiber

Ingredients:

– 2 cups butternut squash, cubed

– 2 medium potatoes, diced

– 1 bell pepper, chopped

– 1 onion, chopped

– 2 tbsp olive oil

– 4 eggs (optional)

– Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat.

2. Add diced potatoes and cook until golden.

3. Stir in butternut squash, bell pepper, and onion, cooking until softened.

4. Season with salt and pepper.

5. Top with fried eggs if desired before serving.

Tips: Spinach or kale can be stirred in at the end for extra greens.

FAQs: Can I make this ahead? Yes, reheat before serving.

Start your day with the warmth of butternut squash and potatoes! This cozy hash is not just a meal, it’s a hug for your stomach on crisp fall mornings.

20. Butternut Squash and Lentil Salad

Fall brings meals that are tasty and fast. This butternut squash and lentil salad fits that need. It works for meal prep or as a simple side. It packs protein and fiber to help you stay full. You roast the squash, then mix it with lentils, red onion, and a bright dressing. Eat it chilled or at room temperature.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Calories: 250 per serving

Nutrition Information: 8g fat, 40g carbs, 10g protein, 9g fiber

Ingredients:

– 2 cups butternut squash, cubed

– 1 cup cooked lentils

– 1/2 red onion, chopped

– 2 tbsp olive oil

– 1 tbsp apple cider vinegar

– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast squash for 25 minutes until tender and lightly caramelized.

2. In a large bowl, combine roasted squash, lentils, red onion, olive oil, and vinegar.

3. Season with salt and pepper. Toss to coat evenly.

4. Serve warm or chill for a refreshing cold salad.

Tips: This salad keeps in the fridge for up to 3 days. For extra flavor, fold in chopped parsley or arugula after cooking.

FAQs: Can I add other vegetables? Bell peppers or carrots would be great additions. Want more protein? A sprinkle of feta or a dollop of yogurt on top works well.

21. Butternut Squash and Goat Cheese Flatbread

You want fall meals that feel cozy but still come together fast. A simple flatbread can do that. This butternut squash and goat cheese flatbread pairs sweet roasted squash with tangy cheese. Pesto and peppery arugula brighten the bite, giving you a dish that feels special without a big effort.

You can serve it as an easy appetizer or a light main. It comes together in about 25 minutes from start to finish, so you get a warm, tasty result with little fuss. Here is the recipe so you can make it tonight.

Recipe Overview: Servings: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Calories: 290 per serving

Nutrition Information: 12g fat, 35g carbs, 8g protein, 4g fiber

Ingredients:

– 2 flatbreads

– 2 cups roasted butternut squash, sliced

– 1/2 cup goat cheese, crumbled

– 2 tbsp pesto

– Fresh arugula for topping

Instructions:

1. Preheat oven to 400°F (200°C).

2. Spread pesto on each flatbread.

3. Top with roasted squash and goat cheese.

4. Bake for 15 minutes until crispy and golden.

5. Top with arugula before serving.

Tips: Drizzle with balsamic reduction for an extra touch!

FAQs: Can I make this vegan? Yes, omit cheese or use a vegan alternative.

22. Butternut Squash Gnocchi

Fall evenings call for comfort you can cook without a long list of steps. You want something simple, tasty, and filling. This butternut squash gnocchi delivers. The dumplings are soft and subtly sweet from roasted squash, and they pair well with a simple sage-butter sauce or a bold marinara. It feels like a warm hug on a plate.

Here is why this works for fall dinners.

Recipe Overview: Servings: 4 | Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Calories: 350 per serving

Ingredients:

– 2 cups roasted and mashed butternut squash

– 1 1/2 cups all-purpose flour

– 1 large egg

– Salt to taste

Instructions:

1. In a bowl, mix mashed squash, flour, egg, and a pinch of salt until a rough dough forms.

2. Knead gently on a floured surface until smooth. Shape into a log about 1 inch thick.

3. Cut into 1-inch pieces. Roll each piece along the back of a fork to create ridges.

4. Boil salted water. Add gnocchi in batches and cook until they float, 2–3 minutes.

5. Serve with your chosen sauce and a little grated cheese if you like.

Tips: Keep the dough light. Don’t overwork it or the gnocchi can become tough.

This quick meal leaves you full and ready for fall adventures.

Comfort food doesn’t have to be complicated! This simple butternut squash gnocchi is a warm hug on a plate, perfect for cozy fall dinners. Who knew something so delicious could be made in just 45 minutes?

23. Butternut Squash and Quinoa Bowl

Looking for a warm fall bowl that is simple to make and full of protein? This butternut squash and quinoa bowl fits the bill. The quinoa keeps you full, and roasted squash adds natural sweetness. Next steps make this bowl easy to love for busy nights and meal prep.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Calories: 300 per serving

Nutrition Information: 10g fat, 50g carbs, 12g protein, 10g fiber

Ingredients:

– 1 cup quinoa, cooked

– 2 cups butternut squash, roasted

– 1 can chickpeas, drained

– 2 cups spinach

– 2 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast squash for 25 mins.

2. In a bowl, combine cooked quinoa, roasted squash, chickpeas, and spinach.

3. Drizzle with olive oil and season with salt and pepper.

4. Mix well and serve.

Tips: Add your favorite nuts or seeds for extra crunch!

FAQs: Can I use other grains? Yes, brown rice or couscous are great alternatives.

Warm up your fall nights with a cozy butternut squash and quinoa bowl! Packed with protein and natural sweetness, it’s the perfect meal for busy evenings or meal prep magic.

24. Butternut Squash and Tofu Stir Fry

Need a fast, healthy weeknight dish that still tastes special? This Butternut Squash and Tofu Stir Fry hits the spot. It blends fall veggies with protein in one pan. You’ll love the sweet squash with a savory kiss from soy sauce. It’s simple, kid-friendly, and ready in minutes.

Here is why this stir fry fits busy days. It uses pantry staples, cooks quickly, and leaves clean up easy. You get a balanced plate with fiber, protein, and energy to power the evening.

Recipe Overview: Servings: 4 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Calories: 290 per serving

Nutrition Information: 15g fat, 35g carbs, 12g protein, 6g fiber

Ingredients:

– 1 block firm tofu, cubed

– 2 cups butternut squash, cubed

– 1 bell pepper, sliced

– 1 cup broccoli florets

– 2 tbsp soy sauce

– 2 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat.

2. Add tofu cubes and cook until golden on all sides.

3. Stir in butternut squash, bell pepper, and broccoli. Cook until they become tender-crisp.

4. Pour in soy sauce and a pinch of salt and pepper. Stir well to coat.

5. Serve hot over rice or noodles for a complete meal.

Tips: Sprinkle sesame seeds on top for a nutty finish.

FAQs: Can I use frozen veggies? Yes. Add them straight to the pan from the freezer and cook a bit longer.

25. Butternut Squash and Sage Risotto

Want a cozy fall dish that is easy to make and big on flavor? Butternut squash and sage give risotto a warm, sweet edge. You start with arborio rice and pour in broth slowly. As the grains drink in the liquid, you stir until the mixture becomes creamy. When the squash and sage meet the rice, you get a comforting dish that says fall.

Recipe Overview: Servings: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: 340 per serving

Nutrition Information: 12g fat, 56g carbs, 10g protein, 4g fiber

Ingredients:

– 1 cup arborio rice

– 4 cups vegetable broth

– 1 cup roasted butternut squash, mashed

– 1/4 cup Parmesan cheese

– 1 onion, chopped

– 2 tbsp olive oil

– Fresh sage leaves

– Salt and pepper to taste

Instructions:

1. Heat broth in a saucepan and keep it warm.

2. In a heavy pot, heat olive oil and sauté onions until soft.

3. Add arborio rice and stir for 2–3 minutes to toast lightly.

4. Gradually add the broth, one ladle at a time, stirring often until the liquid is absorbed.

5. When the rice is creamy and al dente, fold in mashed squash, Parmesan, and sage leaves.

6. Season with salt and pepper. Serve hot.

Tips: Use fresh sage for the best aroma. A light finish of extra olive oil adds silkiness.

FAQs: Can I swap herbs? Thyme or rosemary also pair well with squash.

Cozy up with a bowl of Butternut Squash and Sage Risotto! It’s a warm hug on a plate that captures the essence of fall in every creamy bite. Perfect for those chilly nights!

Conclusion

Autumn is the perfect time to embrace the incredible flavors of butternut squash. With its versatility, you can create everything from soups to desserts that highlight this delightful vegetable.

As you cook your way through these 25 vegetarian butternut squash recipes, you’ll find comfort, nourishment, and warmth in each bite. So gather your ingredients and celebrate the season with these vibrant, healthy vegetarian meals that will surely become staples in your kitchen!

Frequently Asked Questions

What are some easy butternut squash vegetarian recipes for fall?

Looking for easy butternut squash vegetarian recipes for fall? You’ve come to the right place! This article features 25 delightful options, like Savory Butternut Squash Soup and Butternut Squash Risotto, that are perfect for cozy evenings. Each recipe highlights the sweet, nutty flavor of butternut squash, making them ideal for autumn dining!

Can I make butternut squash dishes ahead of time?

Absolutely! Many butternut squash dishes can be made ahead of time, making them perfect for busy fall schedules. For example, you can prepare Butternut Squash Casserole or Butternut Squash and Chickpea Stew in advance and reheat them when you’re ready to eat. Just be sure to store them in airtight containers to keep them fresh!

Are there healthy vegetarian meals featuring butternut squash?

Yes! Butternut squash is a versatile ingredient that can be incorporated into many healthy vegetarian meals. Recipes like Butternut Squash and Lentil Salad and Butternut Squash Stuffed Peppers are not only nutritious but also delicious. They provide a great source of fiber, vitamins, and minerals, making them perfect for a balanced diet this fall.

What spices pair well with butternut squash in autumn cooking?

Butternut squash pairs wonderfully with a variety of spices that enhance its natural sweetness. In autumn cooking, you’ll want to use warm spices like cinnamon, nutmeg, and sage. These spices elevate dishes like Butternut Squash Curry and Butternut Squash Pancakes, creating a cozy fall aroma in your kitchen!

Can butternut squash be used in desserts?

Definitely! Butternut squash can be a star ingredient in desserts, adding natural sweetness and moisture. You can try making Butternut Squash Bread or a comforting Butternut Squash and Apple Bake for a delightful autumn treat. These recipes are not only delicious but also a great way to enjoy the flavors of fall!