10 Healthy Butternut Squash Dinner Recipes with Autumn Flavor

Butternut squash is not only a nutritious choice but also a delicious one, perfect for cozy dinner ideas. From roasted delights to hearty stuffed options, these recipes pack flavor and comfort into every bite. Dive into the world of healthy eating while savoring the autumn vibes with these tasty, easy-to-make dishes.

Butternut Squash and Kale Stir-Fry

Butternut squash and kale make a fantastic pair in this stir-fry. The sweetness of the squash balances perfectly with the earthy flavor of the kale. This dish is not only colorful but also packed with nutrients. It’s a quick and easy way to enjoy a healthy dinner that feels comforting and satisfying.

Start by chopping the butternut squash into bite-sized cubes. Sauté them in a pan until they are tender. Then, add the kale and let it wilt down. A sprinkle of sesame seeds and chopped green onions on top adds a nice crunch and flavor. This dish is perfect served over rice or quinoa for a complete meal.

Ingredients

• 1 medium butternut squash, peeled and diced
• 4 cups kale, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced butternut squash and cook for about 10 minutes, stirring occasionally, until tender.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped kale and soy sauce, stirring until the kale is wilted.
5. Season with salt and pepper to taste.
6. Sprinkle sesame seeds and sliced green onions on top before serving.

Butternut Squash Noodles with Pesto

Butternut squash noodles are a fantastic way to enjoy a healthy meal. They offer a delightful twist on traditional pasta, bringing a sweet and nutty flavor to your plate. Tossed with vibrant pesto, these noodles create a colorful and appetizing dish that’s perfect for any dinner.

To make this dish even more appealing, add some cherry tomatoes for a pop of color and freshness. The combination of the creamy pesto and the tender squash noodles is simply irresistible. This recipe is not just healthy; it’s also quick and easy to prepare, making it a great option for busy weeknights.

Ingredients

• 2 medium butternut squashes
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions

1. Spiralize the butternut squashes to create noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste.
4. In a large skillet, heat a little olive oil over medium heat. Add the butternut squash noodles and sauté for about 5-7 minutes until tender.
5. Stir in the pesto and cherry tomatoes, mixing well until everything is heated through.
6. Serve immediately, garnished with extra pine nuts and Parmesan if desired.

Creamy Butternut Squash Soup with Sage

Warm up your evenings with a bowl of creamy butternut squash soup. This dish is perfect for chilly nights, bringing comfort and nourishment in every spoonful. The vibrant orange color of the soup is inviting, and the addition of sage adds a lovely earthy flavor that complements the sweetness of the squash.

Making this soup is simple and requires just a few ingredients. Start by roasting the butternut squash until it’s tender. This enhances its natural sweetness and gives the soup a rich flavor. Blend it with vegetable broth, cream, and fresh sage for a smooth and creamy texture.

Serve it with a drizzle of olive oil and a sprinkle of pepper for a finishing touch. This soup is not only delicious but also packed with nutrients, making it a great choice for a healthy dinner.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for about 10 minutes.
4. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and chopped sage. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with a drizzle of olive oil and a sprinkle of pepper.

Butternut Squash and Chickpea Curry

Butternut squash and chickpea curry is a warm and comforting dish that’s perfect for any night of the week. The creamy texture of the squash pairs beautifully with the hearty chickpeas, making it a filling meal. This dish is not only delicious but also packed with nutrients, making it a great choice for a healthy dinner.

The vibrant orange color of the butternut squash adds a lovely touch to your plate, while the chickpeas provide protein and fiber. Serve this curry over a bed of rice for a complete meal that’s sure to satisfy. It’s easy to make and can be adjusted to your taste by adding your favorite spices or vegetables.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced butternut squash, curry powder, and cumin. Stir well to coat the squash with the spices.
4. Pour in the coconut milk and bring to a simmer. Cook for about 15-20 minutes, or until the squash is tender.
5. Mix in the chickpeas and season with salt and pepper. Cook for an additional 5 minutes to heat through.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

Stuffed Butternut Squash with Black Beans and Rice

Stuffed butternut squash is a cozy meal that brings warmth and flavor to your dinner table. This dish combines the natural sweetness of roasted squash with hearty black beans and rice, making it both satisfying and nutritious. The vibrant colors and textures make it a feast for the eyes as well.

To make this dish, start by roasting the butternut squash until it’s tender. While it’s baking, prepare a filling of cooked rice and black beans seasoned with spices. Once the squash is ready, scoop out a bit of the flesh to mix into the filling, then stuff it back into the squash halves. Top with fresh herbs for a pop of color and flavor.

This recipe is perfect for a weeknight dinner or a gathering with friends. It’s easy to make and can be customized with your favorite spices or additional veggies. Enjoy this healthy and delicious meal that’s sure to impress!

Ingredients

• 2 medium butternut squashes, halved and seeds removed
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Drizzle the cut sides of the butternut squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, mix the cooked rice, black beans, cumin, chili powder, salt, and pepper in a bowl.
4. Once the squash is done, carefully flip them over and scoop out a little of the flesh to mix into the rice and bean mixture.
5. Stuff the squash halves with the filling, pressing down gently to pack it in.
6. Return the stuffed squash to the oven for an additional 10-15 minutes to heat through.
7. Garnish with fresh cilantro before serving.

Savory Butternut Squash and Lentil Shepherd’s Pie

Butternut squash and lentils come together in a comforting shepherd’s pie that warms the soul. This dish is perfect for cozy dinners, offering a delightful blend of flavors and textures. The creamy mashed butternut squash topping contrasts beautifully with the hearty lentil filling, making each bite satisfying.

To prepare this dish, start by roasting the butternut squash until tender. Cook the lentils with some onions, garlic, and spices for a savory base. Layer the lentils and squash in a baking dish, then top with more mashed squash. Bake until golden and bubbly for a meal that’s sure to impress.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup milk (or plant-based milk)
• 1 tablespoon butter (or vegan alternative)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a pot, heat olive oil over medium heat. Add onions and garlic, cooking until soft.
3. Add lentils, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil, then simmer for about 25 minutes until lentils are tender.
4. Meanwhile, boil the butternut squash in a separate pot until soft, about 15 minutes. Drain and mash with milk and butter until smooth.
5. In a baking dish, layer the lentil mixture, then spread the mashed butternut squash on top.
6. Bake for 25-30 minutes until the top is golden.
7. Let it cool slightly before serving. Enjoy your hearty meal!

Roasted Butternut Squash and Quinoa Salad

Roasted butternut squash paired with quinoa creates a delightful salad that’s both filling and nutritious. The warm, sweet flavor of the squash complements the nutty taste of quinoa, making it a perfect choice for a cozy dinner. Toss in some greens and nuts for added texture and flavor.

This salad is not just tasty; it’s also packed with vitamins and minerals. Butternut squash is rich in vitamin A, while quinoa provides a complete protein source. Together, they make a great meal for any time of the year.

To make this salad, start by roasting the butternut squash until it’s tender and slightly caramelized. Cook the quinoa according to package instructions. Once everything is ready, mix them together with fresh greens and a handful of your favorite nuts for crunch.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups mixed greens (like spinach and arugula)
• 1/2 cup nuts (almonds or walnuts work well)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender.
2. While the squash is roasting, bring the vegetable broth or water to a boil in a pot. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. In a large bowl, combine the roasted squash, cooked quinoa, and mixed greens. Toss gently to mix.
4. Add the nuts and drizzle with balsamic vinegar if desired. Toss again and serve warm or at room temperature.

Butternut Squash and Spinach Frittata

Butternut squash and spinach frittata is a delightful dish that combines the sweetness of roasted squash with the earthy flavor of spinach. This recipe is perfect for a cozy dinner or a hearty brunch. The vibrant colors and textures make it visually appealing, and it’s packed with nutrients.

To make this frittata, start by roasting the butternut squash until tender. While that’s happening, sauté fresh spinach in a bit of olive oil until wilted. Whisk together eggs, season with salt and pepper, and mix in the roasted squash and spinach. Pour the mixture into a greased skillet and cook until the edges are set. Finish it off in the oven for a fluffy, golden top.

This dish is versatile; you can add cheese or herbs to enhance the flavor. Serve it warm or at room temperature, and enjoy the comforting taste of fall on your plate.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 cups fresh spinach
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup shredded cheese (optional)
• Fresh herbs for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a skillet, heat a little olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the roasted squash and sautéed spinach. If using cheese, mix it in as well.
4. Pour the mixture into a greased oven-safe skillet. Cook on the stovetop for about 5 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is puffed and golden on top.
6. Let it cool slightly before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.

Grilled Butternut Squash Tacos with Avocado

Grilled butternut squash tacos are a delightful twist on a classic favorite. These tacos are not only healthy but also packed with flavor. The sweetness of the roasted squash pairs perfectly with creamy avocado and fresh salsa. It’s a simple meal that’s sure to impress.

To make these tacos, start by grilling slices of butternut squash until they are tender and slightly charred. This enhances their natural sweetness. Then, layer the grilled squash in warm tortillas along with slices of ripe avocado and a generous scoop of fresh salsa. A squeeze of lime adds a refreshing zing.

This dish is perfect for a quick weeknight dinner or a weekend gathering. It’s easy to prepare and can be customized with your favorite toppings. Whether you’re a vegetarian or just looking to add more veggies to your meals, these tacos are a great choice.

Ingredients

• 1 medium butternut squash, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 small tortillas
• 1 ripe avocado, sliced
• 1 cup fresh salsa
• Lime wedges for serving

Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the butternut squash slices with olive oil, chili powder, salt, and pepper.
3. Grill the squash for about 5-7 minutes on each side, or until tender and charred.
4. Warm the tortillas on the grill for about 30 seconds on each side.
5. Assemble the tacos by placing grilled squash and avocado slices on each tortilla.
6. Top with fresh salsa and serve with lime wedges.

Butternut Squash and Apple Bake

Butternut squash and apple bake is a delightful dish that combines the sweetness of apples with the earthy flavor of squash. This recipe is perfect for cozy dinners, especially during the fall season. The warm spices and natural sweetness create a comforting meal that everyone will enjoy.

To make this dish, start by peeling and cubing the butternut squash. Slice some tart apples and mix them together in a baking dish. Sprinkle with cinnamon and a touch of nutmeg for that warm flavor. A cinnamon stick adds an aromatic touch as it bakes.

Roasting the squash and apples brings out their natural sweetness, making this dish a hit at any dinner table. It’s a simple yet satisfying recipe that pairs well with roasted meats or can be enjoyed on its own as a hearty vegetarian option.

Ingredients

• 4 cups butternut squash, peeled and cubed
• 2 cups apples, sliced (preferably tart apples)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon brown sugar (optional)
• 1 tablespoon olive oil
• 1 cinnamon stick

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cubed butternut squash and sliced apples.
3. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, and brown sugar if using. Toss to coat evenly.
4. Transfer the mixture to a baking dish and place the cinnamon stick on top.
5. Bake for 30-35 minutes, or until the squash is tender and lightly caramelized.
6. Remove from the oven and let it cool slightly before serving.