Butternut Squash Red Curry
This veggie-centric, warming, hearty dish is perfect for cold winter evenings.
Farfalle with Spicy Sausage & Butternut Squash
This weeknight comfort food pasta dish is an easy-to-make family favorite.
Pan-Seared Chicken Thighs With Butternut Squash & Carrots
When we ate chicken when I was a kid, it was always boneless skinless chicken breasts. This recipe was a delicious introduction into crispy, juicy, skin-on chicken thighs.
Roasted Butternut Squash, Pomegranate, & Goat Cheese Salad
Serve this rich, colorful salad alongside juicy grilled pork tenderloin for a fall lunch with friends.
Simple Butternut Soup
Roast a halved butternut squash, lightly seasoned with salt, pepper, and olive oil, and then blend it in a food processor with a bit of chicken broth, miso paste, and a small amount of butter. It’s warm and satisfying, perfect for a cozy lunch at home.
Farro Risotto with Butternut Squash & Ham
This recipe was a bit ambitious for a weeknight in our house, but is a winning combination of creamy farro and Parmesan cheese, grated butternut squash, and (perfect for holiday leftovers) diced ham. Farro contains the same amount of calories as rice, but more fiber and protein, so it’s a great nutritional choice.
Butternut Lasagna
If you’re looking for a nice, fall- or holiday-inspired main dish, try this vegetarian lasagna. Layers of sliced butternut squash, puréed pumpkin, crème fraîche, fontina, noodles, and sage make this a decadent dish worthy of Thanksgiving or dinner for friends.
Guy’s Sheet Pan Sausage, Polenta, & Butternut Squash
This was another of Guy’s solo-parenting sheet pan suppers. Combine Italian turkey sausage, sliced packaged polenta, cubed butternut squash, and sliced mushrooms on one sheet pan, and bake.
Butternut Squash Enchiladas
Puréed butternut squash, black beans, and plenty of cheese make these enchiladas a creamy and decadent vegetarian main dish.
Roasted Chicken & Butternut Squash Soup
This is one of my favorite recipes. Arrange cubed onion and butternut squash on a baking sheet, and top with chicken thighs. Roast everything together, then blend the vegetables into the soup and add the chopped chicken meat.
The chicken juices and butternut add a delicious richness to the soup. I always double this recipe so that it makes dinner for several nights.