Butternut squash recipes: 50 easy ideas for weeknights, fall and Thanksgiving

The short answer: the best butternut squash recipes are the simple ones: roasted cubes, a creamy soup, mashed squash with butter and sage, stuffed halves, mac and cheese and a roasted squash salad. Roast one big tray and use it all week.

• Pick: one that feels heavy for its size, with matte tan skin and no soft spots
• Store: whole for months in a cool, dry spot; cut pieces about 5 to 7 days in the fridge; frozen cubes up to a year
• Cut it: trim both ends, separate the neck from the bulb, peel, scoop the seeds and cut into 1-inch cubes
• 50 recipes in 6 groups, plus a 5-day plan from two squash
• Next step: Plan it with the Meal Planner & Grocery List ($3.99).

What are the best butternut squash recipes? The best butternut squash recipes are the simple ones: roasted cubes with olive oil and salt, a creamy soup, mashed squash with butter and sage, stuffed squash halves, butternut squash mac and cheese, and a roasted squash salad with cranberries and pecans. Roast one big tray and you can use it all week. Below are 50 easy butternut squash recipes in six groups, how to cut and cook it four ways, Thanksgiving and Christmas make-ahead ideas, and a five-day starter plan that turns two squash into five meals.

Planning a holiday table? Write your menu on the Meal Planner & Grocery List: Thanksgiving Edition ($4.99). It has a Thanksgiving Day timeline that works backwards from dinnertime, a guest & dish sign-up and an aisle-sorted grocery list, so the squash, the turkey and the pies each get their time in the oven.

I'm Malaysia, a Detroit-raised oldest of three, and I love cooking and just about any cooking show. I love the little details of every season, and in fall that means cozy food built around a vegetable like butternut squash. It's cheap, it keeps for weeks, and one squash can turn into dinner, a side and breakfast.

How to pick, store and prep butternut squash

Start with a good squash and the rest is easy.

Iowa State University Extension says uncooked butternut squash should not be refrigerated whole, stores best around 50 to 55°F, and can last up to 6 months when kept well. Peeled or cooked squash goes in the fridge.

How to cut a butternut squash, step by step

1. Steady the board. Put a damp towel under your cutting board so it can't slide.
2. Soften the skin (optional). Pierce the squash a few times and microwave it for 2 to 3 minutes. Let it cool.
3. Trim both ends so the squash can stand flat.
4. Separate the neck from the bulb with one straight cut where the narrow part meets the round part.
5. Peel each piece with a sturdy Y-shaped vegetable peeler, or stand it up and slice the skin off with a knife.
6. Halve the bulb and scoop out the seeds with a spoon. Save the seeds for roasting.
7. Cut into 1-inch slices, then cubes. Even sizes cook at the same rate.

Skip the cutting entirely for soup or mash: roast the squash in halves and scoop out the soft flesh.

4 ways to cook butternut squash

Illinois Extension's guide to preparing winter squash recommends baking unpeeled pieces cut side down at 350°F for 30 minutes or longer and checking doneness with a fork, and it lists microwaving on high for 15 minutes or longer. Higher heat gives you more browning, so use 400°F or more for cubes.

The full list: 50 butternut squash recipes in 6 groups

Pick a few from each group for a whole season of fall cooking.

Roasted and side dishes (9)

1. Roasted butternut squash cubes with olive oil and sea salt
2. Maple cinnamon roasted squash
3. Brown butter and sage mashed butternut squash
4. Parmesan garlic roasted squash
5. Roasted squash with cranberries and pecans
6. Hasselback butternut squash with herb butter
7. Butternut squash gratin with gruyere
8. Smashed squash with hot honey and feta
9. Roasted squash and Brussels sprouts with bacon

Soups and stews (7)

1. Classic creamy butternut squash soup (see our full butternut squash soup recipe)
2. Butternut squash and apple soup
3. Thai-style curry squash soup with coconut milk
4. Butternut squash and white bean stew
5. Turkey, squash and kale soup
6. Butternut squash chili with black beans
7. Sausage, squash and tortellini soup

For more cozy bowls, browse our soup recipes list.

Pasta, risotto and grains (8)

1. Butternut squash mac and cheese
2. Creamy squash pasta sauce blended with parmesan
3. Butternut squash risotto with sage
4. Squash and sausage baked ziti
5. Brown butter squash gnocchi
6. Squash and spinach lasagna roll-ups
7. Farro bowl with roasted squash, kale and goat cheese
8. Wild rice with squash, cranberries and pecans

Main dishes (9)

1. Stuffed butternut squash halves with sausage and apple
2. Sheet-pan chicken thighs with squash and red onion
3. Butternut squash and black bean enchiladas
4. Pork tenderloin with roasted squash and apples
5. Squash and chickpea curry
6. Butternut squash quesadillas with cheddar
7. Turkey meatballs with squash puree sauce
8. Squash and caramelized onion flatbread
9. Butternut squash tacos with lime crema

Salads and bowls (8)

1. Roasted squash salad with arugula, goat cheese and pecans
2. Kale and squash salad with apples and maple dressing
3. Harvest grain bowl with squash, quinoa and chicken
4. Spinach salad with squash, bacon and warm vinaigrette
5. Squash, farro and pomegranate salad
6. Burrito bowl with roasted squash and black beans
7. Squash and lentil salad with feta
8. Thanksgiving leftovers bowl with turkey, squash and cranberry sauce

Breakfast, baking and sweets (9)

1. Butternut squash and sausage breakfast hash
2. Squash and spinach frittata
3. Butternut squash muffins with cinnamon
4. Butternut squash bread
5. Butternut squash pancakes
6. Squash pie (swap it for pumpkin puree)
7. Butternut squash waffles with maple butter
8. Roasted squash seeds with salt and smoked paprika
9. Squash oatmeal with brown sugar and pecans

Butternut squash flavor pairings

Butternut squash is mild and a little sweet, so it can go savory or sweet. Use this chart to build your own recipe from what's already in the pantry.

A good rule: pick one row and stay in it. Mixing maple, curry and goat cheese in one dish is how a simple side turns confusing. If you're cooking for picky eaters, the classic savory row (butter, parmesan, a little garlic) is the safest start, and the sweet row works well for kids who already like sweet potatoes.

Butternut squash for Thanksgiving and Christmas

Butternut squash is a holiday host's best friend because almost every squash side can be made ahead. Give it a line on your oven schedule early.

Pair it with the classics in our Thanksgiving side dishes guide, or walk through how to plan Thanksgiving dinner from the guest list to the leftovers. If sweet potatoes are already on your menu, our sweet potato casserole and a savory squash side balance each other well.

Starter version: a 5-day butternut squash week

Buy two medium squash. Roast both on Sunday (one in cubes, one in halves) and the week is half cooked.

Starter grocery list: 2 medium butternut squash, chicken thighs, pasta, parmesan, quinoa or farro, greens, a can of black beans, tortillas, cheddar, broth, an onion, garlic, olive oil, butter and fresh sage.

Food safety note: the USDA's leftovers guidance says to refrigerate cooked food within 2 hours and eat it within 3 to 4 days, or freeze it. That's why the plan uses the cooked squash by Thursday.

Swap guide: other winter squash you can use

Most recipes here work with other winter squash too. Illinois Extension lists acorn, buttercup, delicata, Hubbard, spaghetti and other varieties as popular winter squash.

Is butternut squash healthy?

Yes. Iowa State University Extension calls butternut squash an excellent source of vitamins A and C and notes that a 1-cup serving provides about a fourth of daily fiber needs. Illinois Extension lists about 80 calories, 1.8 grams of protein, 18 grams of carbohydrate and 5.7 grams of fiber in a cup of cooked winter squash cubes, plus nearly 900 milligrams of potassium. The deeper the orange, the more beta carotene it has.

Plan it, then save the keepers

The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) has a Thanksgiving Day Timeline, a Guest & Dish Sign-Up, a Weekly Meal Planner, Recipe Cards and pantry and freezer inventories. For everyday fall dinners, the Meal Planner & Grocery List ($3.99) gives you a weekly planner and a grocery list sorted by aisle.

When a squash recipe becomes a family tradition, save it in the Family Recipe Binder ($6.99), with a Recipe Index and sections for Sides, Soups, Mains, Desserts and Baking.

Hosting this season? The Holiday Season Bundle ($15.99, $25.94 if bought separately) includes the Meal Planner & Grocery List plus a Christmas budget and gift planner, a cleaning schedule and more. Browse everything on our Holidays, Printables and Bundles pages.

Your first butternut squash week in five steps

1. Buy two heavy, matte-skinned squash.
2. Pick five recipes from the list above or use the starter week.
3. Write them on your meal planner and build one grocery list.
4. Roast both squash on the first day.
5. Save the recipes your family asks for again, and add the winners to your holiday menu.