Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• water
• turmeric
• ginger
• coconut milk
• chicken stock
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
3. 3 Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

By Cindi Bond

Ingredients

• ✓ butternut squash
• olive oil
• salt
• black pepper
• chicken stock
• nutmeg
• ginger
• hazelnut coffee creamer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
3. 3 Bake in the preheated oven until tender, about 1 hour.
4. 4 Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
5. 5 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.

By Chris B 47

Ingredients

• ✓ butternut squash
• water
• milk
• cheddar cheese
• salt
• black pepper
• sour cream
• cilantro

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 15 minutes.
2. 2 Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
3. 3 Transfer soup to serving bowls and top each with sour cream and cilantro.

By Tina Garcia Littlewood

Ingredients

• ✓ butternut squash
• brown sugar
• butter
• flour
• salt
• mace
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, melted butter, flour, salt, and mace in a bowl.
3. 3 Arrange squash in an ungreased 9x13-inch baking dish; top with apple slices, then sprinkle with brown sugar mixture. Cover the dish with a lid or aluminum foil.
4. 4 Bake in the preheated oven until squash is tender, 50 to 60 minutes.

By Paula

Ingredients

• ✓ butternut squash
• butter
• onion
• pecan
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pecans on an ungreased baking sheet.
3. 3 Bake pecans in the preheated oven until toasted, 5 to 8 minutes.
4. 4 Peel squash and remove seeds. Cut into 1/2-inch cubes to yield about 6 cups squash.
5. 5 Melt butter in a heavy large skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook, stirring frequently, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
6. 6 Stir in 1/2 of the pecans and 1/2 of the parsley. Transfer mixture to a bowl. Sprinkle with remaining pecans and parsley, then serve.

By Christine L

Ingredients

• ✓ butternut squash
• olive oil
• garlic
• salt
• black pepper
• panko bread crumb
• thyme
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
4. 4 Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

By fleischlosglücklich

Ingredients

• ✓ butternut squash
• onion
• fennel
• water
• sucralose sweetener
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour.
2. 2 Blend soup using a stick blender until mostly smooth with a few chunks.

By M-O-T

Ingredients

• ✓ butternut squash
• carrot
• sweet potato
• rutabaga
• parsnip
• turnip
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan.
3. 3 Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.

By Sean's Mommy

Ingredients

• ✓ butternut squash
• acorn squash
• kabocha squash
• raisin
• pecan
• parsley
• sage
• orange zest
• silken tofu
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
2. 2 Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
3. 3 In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

By Whole Foods Market®

Ingredients

• ✓ butternut squash
• yellow onion
• balsamic vinegar
• brown sugar
• vegetable oil
• kosher salt
• black pepper
• kale
• vegetable broth

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place squash into a large bowl. Add onion, 1 1/2 tablespoons vinegar, brown sugar, oil, salt, and pepper; toss to coat. Spread mixture in a single layer onto a baking sheet.
3. 3 Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.
4. 4 Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid.
5. 5 Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.

By Danielle Walquist Lynch

Ingredients

• ✓ butternut squash
• egg
• mustard
• salt
• black pepper
• green onion
• ham
• gruyere cheese
• gruyere cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Place onto the prepared baking sheet.
3. 3 Roast in the center of the preheated oven until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase the oven temperature to 475 degrees F (245 degrees C).
4. 4 Use a spoon to scoop squash flesh into a bowl, leaving about 1/2 inch attached to the skin so shells won't collapse and fall apart later.
5. 5 Add egg, Dijon, salt, and pepper to squash; mix and mash with a spoon until smooth, or leave it a bit chunky if desired. Stir in green onions, ham, and diced Gruyère; mix until combined.
6. 6 Scoop mixture back into squash shells, distributing as evenly as possible. Sprinkle grated Gruyère over top.
7. 7 Bake in the preheated oven until cheese is browned, about 15 minutes.
8. 8 Remove from the oven and transfer squash halves to a cutting board. Garnish with green onions, cut each half into four slices, and serve.

By John Mitzewich

Ingredients

• ✓ butternut squash
• olive oil
• sweet potato
• salt
• black pepper
• honey
• goat cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
2. 2 Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.

By Marianne

Ingredients

• ✓ butternut squash
• butter
• coconut oil
• onion
• red pepper
• red curry paste
• ginger
• garlic
• coconut milk
• skim milk

Instructions

1. 1 Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
2. 2 Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.
3. 3 Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.
4. 4 Pour ⅓ soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more with remaining soup.

By danakillingthyme