Type what you have

Ingredients

• ✓ butternut squash
• all-purpose flour
• sugar
• brown sugar
• cinnamon
• baking powder
• nutmeg
• clove
• baking soda
• nutmeg
• cranberry
• egg
• coconut oil
• safflower oil
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Ingredients

• ✓ butternut squash
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush both sides of butternut squash slices with olive oil.
3. 3 Cook squash on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

By Adriene Fuller

Ingredients

• ✓ butternut squash
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick.
3. 3 Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
4. 4 Bake in the preheated oven until brown and crisp on the edges, about 20 minutes, turning once.

By CMOYA40

Ingredients

• ✓ butternut squash
• butter
• brown sugar
• apple pie spice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
3. 3 Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
4. 4 Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

By ejjhnsn327

Ingredients

• ✓ butternut squash
• olive oil
• bagel seasoning
• rosemary

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss squash with oil in a large bowl. Add squash to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
3. 3 Transfer to a plate; sprinkle seasoning blend evenly over top; garnish with rosemary.

By Bibi

Ingredients

• ✓ butternut squash
• chicken stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash on a baking sheet, flesh-side up.
2. 2 Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
3. 3 Scoop flesh into a food processor; pulse until smooth. Add stock, 1/4 cup at a time, while continuing to pulse, until smooth or desired consistency. Season puree with salt and pepper.

By ChristinaB

Ingredients

• ✓ butternut squash
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into dish around squash.
3. 3 Bake in the preheated oven until tender and easily pierced with a fork, about 1 ½ hours, adding more water as needed if pan looks dry.
4. 4 Remove from the oven; transfer each half to a plate, cut-side up.
5. 5 Top each half with butter and season with salt and pepper.

By Coot226

Ingredients

• ✓ butternut squash
• butter
• shallot
• chicken stock
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
3. 3 Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
4. 4 Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
5. 5 Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
6. 6 Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
7. 7 Puree soup with an immersion blender until smooth.

By nancy07856

Ingredients

• ✓ butternut squash
• water
• coconut milk
• cinnamon
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
3. 3 Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
4. 4 Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.

By zbritalia

Ingredients

• ✓ butternut squash
• margarine
• sour cream
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
3. 3 Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

By Doug Matthews

Ingredients

• ✓ butternut squash
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel butternut squash with a vegetable peeler. Halve lengthwise; scoop out and discard seeds.
3. 3 Cut halves into 1-inch cubes.
4. 4 Combine butternut squash cubes, oil, and garlic in a large bowl; toss to coat. Season with salt and pepper.
5. 5 Arrange in a single layer on a baking sheet.
6. 6 Roast in the preheated oven until squash is golden and tender when pierced with a fork, 25 to 35 minutes.

By MChele

Ingredients

• ✓ butternut squash
• red onion
• olive oil
• spinach
• dried cranberry
• pecan

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
3. 3 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5. 5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

By Marcia

Ingredients

• ✓ butternut squash
• olive oil cooking spray
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

By hmstarr

Ingredients

• ✓ butternut squash
• cooking spray
• cajun seasoning
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
2. 2 Blot squash fries with paper towels to remove any moisture; place on the prepared baking sheet. Season with Cajun seasoning, black pepper, and salt.
3. 3 Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, flipping once.

By Occasional Cooker

Ingredients

• ✓ butternut squash
• leek
• olive oil
• salt
• black pepper
• pork sage sausage

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
3. 3 Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
4. 4 Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.

By PatientFire

Ingredients

• ✓ butternut squash
• garlic
• rosemary
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix together butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper in a large bowl until well coated. Spread mixture into a large baking dish.
3. 3 Bake in the preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

By Kristin Licavoli

Ingredients

• ✓ butternut squash
• olive oil
• thyme
• black pepper
• salt
• romano cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
3. 3 Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

By kris

Ingredients

• ✓ butternut squash
• olive oil
• five-spice powder
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place cut squash into a large bowl. Add oil, five-spice powder, garlic, sea salt, and pepper. Toss to coat and place into the air fryer basket.
3. 3 Cook in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.

By Angela Sackett Superhotmama

Ingredients

• ✓ butternut squash
• apple
• cranberry
• butter spread
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C).
2. 2 Combine squash, apple, cranberries, melted spread, brown sugar, cinnamon, and nutmeg in a 1 1/2-quart baking dish. Stir until well combined and cover the dish.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and continue baking until squash is tender, about 15 more minutes.

By I Can't Believe its Not Butter

Ingredients

• ✓ butternut squash
• olive oil
• paprika
• garlic
• thyme
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
2. 2 Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

By Charlotte C

Ingredients

• ✓ butternut squash
• salt
• black pepper
• pecan
• maple syrup
• blue cheese
• thyme

Instructions

1. 1 Place butternut squash in a microwave-safe baking dish with a lid. Season with salt and pepper. Microwave, covered, until squash is tender, 8 to 10 minutes.
2. 2 Coarsely mash with a potato masher or fork. Stir in pecans, maple syrup, blue cheese crumbles, and fresh thyme leaves until combined.

By Virginia Willis

Ingredients

• ✓ butternut squash
• olive oil
• brown sugar
• sea salt
• cinnamon
• cayenne pepper
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
3. 3 Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

By Mel Perry

Ingredients

• ✓ butternut squash
• bacon
• thyme
• mango
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

By Chris Denzer

Ingredients

• ✓ butternut squash
• all-purpose flour
• baking powder
• baking soda
• ginger root
• lemon
• cream
• sugar
• oat
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
4. 4 Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

By Cheerios

Ingredients

• ✓ butternut squash
• olive oil
• balsamic vinegar
• salt
• black pepper
• arugula
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
2. 2 Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
3. 3 Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
4. 4 Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

By Allrecipes Member

Ingredients

• ✓ butternut squash
• olive oil
• salt
• black pepper
• red pepper flakes
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
3. 3 Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
4. 4 Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
5. 5 Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.

By Soup Loving Nicole

Ingredients

• ✓ butternut squash
• blue cheese
• bread crumb
• yellow onion
• olive oil
• thyme
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss squash, blue cheese, ½ cup bread crumbs, onion, olive oil, and thyme together in a bowl; season with sea salt and black pepper. Transfer squash mixture to a large baking dish; sprinkle with remaining ¼ cup bread crumbs.
3. 3 Bake in the preheated oven until top is lightly browned, 35 to 40 minutes.

By Too Hot Tamale

Ingredients

• ✓ butternut squash
• olive oil
• onion
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ butternut squash
• olive oil
• bacon
• onion
• romaine lettuce
• pecan
• raisin
• maple syrup

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

Ingredients

• ✓ butternut squash
• olive oil
• rosemary
• salt
• black pepper
• goat cheese
• pomegranate aril
• rosemary

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
2. 2 Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
3. 3 Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4. 4 Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5. 5 Garnish with optional fresh rosemary sprigs, if desired, and serve.

By Bibi