Type what you have

Ingredients

• ✓ butternut squash
• butter
• white sugar
• egg
• milk
• baking soda
• nutmeg
• self-rising flour

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
3. 3 Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
4. 4 Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
5. 5 Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

By Franfran

Ingredients

• ✓ butternut squash
• all-purpose flour
• oat bran
• ground ginger
• baking powder
• baking soda
• water
• apricot jam
• cream
• sugar
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. 2 Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
3. 3 Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
4. 4 Mix squash and apricot jam together in a bowl.
5. 5 Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
6. 6 Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.

By Cheerios

Ingredients

• ✓ butternut squash
• cooking spray
• applesauce
• greek yogurt
• coconut oil
• sucralose sugar blend
• egg white
• almond milk
• almond extract
• cocoa powder
• salt
• baking soda
• baking powder
• oat flour
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. 2 Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
3. 3 Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

By Megan Olson

Ingredients

• ✓ butternut squash
• pecan
• vanilla extract
• sour cream
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• oat
• all-purpose flour
• butter
• white sugar
• water
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
2. 2 Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
3. 3 Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
4. 4 Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
5. 5 Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
6. 6 Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
7. 7 Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

By KP

Ingredients

• ✓ butternut squash
• chicken breast
• red bean
• hominy
• chicken broth
• salsa
• beer
• oregano
• heavy cream

Instructions

1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Ingredients

• ✓ butternut squash
• vegetable oil
• onion
• garlic
• cumin
• coriander
• cayenne pepper
• black bean
• cheddar cheese
• mild enchilada sauce
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Pierce butternut squash flesh several times with a fork; place cut-sides down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh into a bowl when cool enough to handle.
4. 4 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is soft, 5 to 10 minutes. Stir in cumin, coriander, and cayenne; stir in squash, black beans, and ½ Cheddar cheese until heated through.
5. 5 Pour a thin layer enchilada sauce to cover bottom of an 11x7-inch baking dish; pour remaining enchilada sauce into a large dish with sides. Dip both sides 1 tortilla into enchilada sauce in the large dish; transfer to a flat work surface.
6. 6 Spoon sweet potato filling in a line across middle dipped tortilla; roll tortilla around filling to enclose. Place rolled tortilla, seam-side down, into the prepared baking dish. Repeat with remaining tortillas and sweet potato filling. Top enchiladas with remaining ½ Cheddar cheese. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until heated through and cheese is melted, about 40 minutes.

By LINLI

Ingredients

• ✓ butternut squash
• corn tortilla
• water
• olive oil
• garlic
• onion
• spinach
• sun-dried tomato
• enchilada sauce
• goat cheese
• cotija cheese
• cilantro leaves
• sour cream

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
4. 4 Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
5. 5 Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

By Elizabeth

Ingredients

• ✓ butternut squash
• chicken thigh
• onion
• chicken stock
• paprika
• garlic
• kosher salt
• marjoram
• onion powder
• garlic powder
• oregano
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood

Ingredients

• ✓ butternut squash
• vegetable oil
• red pepper flake
• garlic
• black bean
• cumin
• chili powder
• salt
• onion
• red bell pepper
• flour tortilla
• green onion
• cilantro
• lime

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
3. 3 Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
4. 4 Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
5. 5 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
6. 6 Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
7. 7 Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

By Heather

Ingredients

• ✓ butternut squash
• pan lining paper
• aluminum foil
• tomato
• salsa
• chili powder
• flour tortilla
• canola oil
• sweet potato
• onion
• garlic
• black bean
• chicken
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
3. 3 Stack tortillas; wrap tightly in Reynolds Wrap Aluminum Foil.
4. 4 Bake tortillas about 10 minutes or until warm.
5. 5 Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
6. 6 Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
7. 7 Bake, uncovered, about 20 minutes or until heated through.

By Reynolds KitchensR

Ingredients

• ✓ butternut squash
• mexican blend cheese
• sour cream
• tortilla chip
• lime
• corn kernel
• cannellini bean
• tomato
• chicken broth
• cumin
• parsley
• basil
• chipotle pepper in adobo sauce
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

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
• olive oil
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
3. 3 Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
4. 4 Scoop out the squash flesh and mash in a bowl.

By Diana Moutsopoulos

Ingredients

• ✓ butternut squash
• butter
• maple syrup
• brown sugar

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
3. 3 Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
4. 4 Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
5. 5 Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

By RedSoxGirl44

Ingredients

• ✓ butternut squash
• apple juice
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
2. 2 Cook on Low for 6 to 8 hours.

By Sockbum

Ingredients

• ✓ butternut squash
• water
• maple syrup
• dark rum
• nutmeg

Instructions

1. 1 Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
2. 2 Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

By Alli Shircliff

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
• olive oil
• garlic
• goat cheese
• lemon
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
2. 2 Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

By favabeens

Ingredients

• ✓ butternut squash
• vegetable oil
• cumin
• coriander
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ butternut squash
• sweet potato
• cinnamon
• nutmeg
• maple syrup

Instructions

1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg

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
• cream of chicken soup
• sour cream
• butter
• carrot
• onion
• herb-seasoned dry stuffing mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. 2 Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
3. 3 Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
4. 4 Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

By apz2002

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
• olive oil
• salt
• black pepper
• bacon
• elbow macaroni
• chicken bouillon
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
3. 3 Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
5. 5 At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
6. 6 Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
7. 7 Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
8. 8 Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
9. 9 Serve topped with crumbled bacon.

By Kita

Ingredients

• ✓ butternut squash
• flour
• sugar
• egg
• milk
• oil
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ butternut squash
• all-purpose flour
• baking powder
• white sugar
• salt
• pumpkin pie spice
• milk
• egg
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. 2 In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3. 3 In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. 4 In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. 5 Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

By Lindsay Ho

Ingredients

• ✓ butternut squash
• brussels sprout
• olive oil
• garlic powder
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
3. 3 Roast in the preheated oven until golden and crispy, about 25 minutes.

By Fioa