201 butternut recipes

Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

Pounded chicken breasts stuffed with sautéed taro, butternut squash, and onion, then steamed until tender. A light, Hawaiian-inspired dinner ready in 40 minutes.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Vegan soy nog made with steamed butternut squash, vanilla soy milk, brown rice syrup, nutmeg, and a splash of mirin. A dairy-free, egg-free holiday drink.

Slow cooker butternut squash with apples layered with brown sugar, butter, and mace. A sweet, caramelized side dish that cooks hands-free for hours.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Butternut squash and apple bake with brown sugar, butter, and mace. A sweet, tender fall side dish for Thanksgiving or any autumn dinner.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Baked French toast sticks with whole wheat bread, butternut squash, and cinnamon. Make-ahead breakfast for busy mornings, freezer-friendly.

Garlic and rosemary pork loin roasts alongside Yukon Golds and butternut squash, then gets finished with a glossy prune-juice pan sauce scraped from the fond. A one-pan Sunday dinner with built-in sides.