My Favorite Butternut Squash Recipes (They’ll Soon Be Yours, Too!)
Get my top 4 butternut squash recipes here for an autumn and winter that are guaranteed to be delicious.
Butternut squash is by far my favorite vegetable when autumn and winter roll around. Though technically a fruit, this flavor packed squash is typically used as a vegetable in main courses and side dishes alike. I’m in love with the distinct flavors butternut squash can bring to any dish – nutty, sweet, and luscious. Plus, this squash can be cooked in a variety of forms including creamy sauces, stuffed inside raviolis, or roasted in the oven as a side dish of its own. While these are all delicious dishes, creamy butternut squash pasta, butternut squash soup, butternut squash crostini, and a butternut squash tart are some of my favorite ways to savor this beloved seasonal ingredient.
This Butternut Squash Pasta Will Have Them Begging for Seconds
When my husband and I were living in Burgundy, France, we frequently needed a hearty, comforting meal during winter. Though Bourgogne is a world famous wine destination, winters there are drab to say the least. For a girl who grew up in sunny Southern California, three months of gray skies, rain, chilling temperatures, and the occasional snow fall are a bit rough. On top of the weather, France was on an endless loop of lockdowns thanks to the coronavirus pandemic. So, comfort food was on the menu!
When my husband and I were living in Burgundy, France, we frequently needed a hearty, comforting meal during winter. Though Bourgogne is a world famous wine destination, winters there are drab to say the least. For a girl who grew up in sunny Southern California, three months of gray skies, rain, chilling temperatures, and the occasional snow fall are a bit rough. On top of the weather, France was on an endless loop of lockdowns thanks to the coronavirus pandemic. So, comfort food was on the menu!
A delectably creamy butternut squash pasta did (and still does) the trick. This recipe was developed from two inspirations. First, the classic American macaroni and cheese. It doesn’t get more comforting than that. Secondly, one of the most memorable dishes of my life—butternut squash and sage ravioli in brown butter sauce, cherished at my favorite Sonoma haunt, The Girl and The Fig. My Italian husband still talks about the mac and cheese we enjoyed at a Thanksgiving get together when we lived in California. While I still dream about those exceptionally savory ravioli. Subsequently, this butternut squash pasta combines elements of both.
Though you can use your pasta of choice, I find fusilli to be the ultimate pasta for this dish. The creamy butternut squash sauce coats every nook and cranny of this pasta perfectly. Thus, you get maximum flavor with every bite. If you are vegan, feel free to skip the cream, butter, and cheese additions. Use olive oil and your alternative milk of choice instead.
The Wine Pairing
There are a few wines which pair equally well with this pasta dish. Pinot Noir really is the ultimate match for any dish made with butternut squash. It has the red fruit notes to contrast the nutty flavors of the squash and herbal aromatics. Plus, Pinot Noir’s earthy undertones are ideal for savory butternut squash flavors. If you’re reaching for Burgundy, try pairing this pasta with a glass of Pommard, which is a bit more robust with rustic characteristics begging to be paired with a wholesome dish.
Alternatively, if you prefer a white wine, try an oak-aged Chardonnay. The full-bodied texture, along with spice and vanilla notes from oak-aging, will seamlessly complement the creamy butternut squash pasta. Otherwise, a Viognier from Condrieu in the Northern Rhône Valley is a great choice. The wine’s rich, full-bodied style meets the richness of the pasta and Viognier’s floral, fruity aromatics will shine alongside the aromatics in the dish.
Creamy Butternut Squash Pasta Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
250 grams fusilli pasta
1/2 butternut squash, cubed, cut lengthwise, remove seeds, carefully peel using a paring knife cut lengthwise, remove seeds, carefully peel using a paring knife
1 small white or yellow onion, diced
1-2 cloves garlic, finely chopped
1-2 tbsp heavy cream, panna or Greek yogurt
1-2 tbsp butter
2 tbsp grated Parmigiano Reggiano
1-2 tbsp white wine
1/2 cube vegetable stock/bouillon cube
pinch salt
pinch pepper
pinch red pepper flakes
pinch dried oregano, thyme & sage
olive oil
Directions
Boil water for your pasta. Once the water is boiling, add a hefty pinch of salt. Add your pasta and cook for 1-2 minutes less than the time indicated on the package. You'll finish cooking the pasta in the butternut squash sauce later.
Heat 1 tbsp of olive oil in a large pan. Sauté the onions, garlic, butternut squash, and spices in the pan on medium heat for 5-8 minutes.
Add a splash of white wine and cover the pan. Sauté until white wine has absorbed and evaporated.
Add 1 cup of water and the vegetable stock cube. Cover the pan and cook over medium heat for about 20 minutes or until the butternut squash is cooked through and fork-tender. While the butternut squash is cooking, add the butter. If more water is needed, add a ladle of pasta water.
Add the cooked butternut squash and aromatics to a food processor or blender. Or into a container to use an immersion blender. Add the heavy cream or Panna and Parmigiano Reggiano cheese. Blend until the consistency is creamy
Return the butternut squash sauce to the pan and add the cooked pasta. Cook over low heat for 2-3 minutes, stirring to combine. Drizzle with olive oil as needed.
Butternut Squash Soup - A Simple Recipe for Fall & Winter
I think it’s safe to say you’ve never had a butternut squash soup quite like this one. My goal with this recipe was to enhance the already succulent flavor of the squash. Therefore, I focused on two crucial steps to make this happen. The first was oven-roasting garlic and carrots along with the seasoned butternut squash. Oven-roasting the vegetables first rather than only sautéing them allows for more depth of flavor. The second was to use fresh, aromatic herbs heated in olive oil to release as much flavor as possible.
The Wine Pairing
Either a full-bodied white or an aromatic white will pair well with this soup. The white wine needs to be bold enough in flavor and structure to stand up to the decadence of the butternut squash. Additionally, an aromatic white will complement the herbal components of the dish.
For a full-bodied white wine pairing, I suggest one of my favorite varietals – Viognier! If you can, find a Viognier that has gone through malolactic fermentation. This fermentation will give the Viognier a creamy mouthfeel which will complement the richness of the soup nicely. If the Viognier has been through some oak aging, notes of brown butter, caramel, and vanilla will also agree with the butternut squash soup. Any tropical citrus notes that are prevalent in Viognier will counteract the spiciness of the soup too.
Gewürztraminer is the perfect aromatic white wine to pair with the butternut squash soup. This wine is made in both a dry and a sweet style. I definitely recommend a dry style to counterbalance the sweetness and lusciousness of the butternut squash. Look for a Gewürztraminer from Trentino-Alto Adige, Italy or cooler climates in California such as Monterey and Mendocino. Dry Gewürztraminer from Alsace, France would also work as its rich, oily texture should supplement the soup. The cinnamon, ginger, and allspice flavors of Gewürztraminer are clearly aromatics that work well with butternut squash.
Butternut Squash Soup Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Ingredients
1 butternut squash medium-to-large size
2 carrots
2 celery stalks
2 cloves of garlic use 3 cloves if they are small or 1 if you prefer less garlic flavor
1 yellow onion
1 tbsp fresh sage chopped
1 tsp fresh thyme
32 oz vegetable broth use chicken broth if preferred
1 tbsp butter
3 tbsp olive oil
salt & pepper
red pepper flakes
Instructions
Preheat oven to 425 degrees Fahrenheit
Wash the butternut squash. Cut in half lengthwise using a sharp knife or cleaver. Use a spoon to scoop out seeds. Set aside.
Drizzle the inside of each half of the butternut squash generously with olive oil. Rub the olive oil to coat the flesh of the squash and season with salt, pepper, and red pepper flakes. Place the squash flat side down on a baking sheet lined with parchment paper. Put squash in the oven at 425 degrees Fahrenheit and set your timer for 30 minutes.
While the squash is roasting, complete your prep work. Wash and peel carrots. Cut carrots into 1 inch chunks. Wash and chop celery. Dice 1/2 of yellow onion. Wash sage leaves and chop. Wash thyme sprigs and de-stem leaves.
Once the squash has roasted in the oven for 30 minutes, remove the sheet pan from the oven. Place carrots on the sheet pan. Drizzle the carrots with olive oil and season with salt and pepper. Smash 2 cloves of garlic with the flat side of your knife. Leave the skins on and place the smashed cloves on the sheet pan with the carrots. Place the sheet pan back in the oven for another 15-20 minutes.
Remove the sheet pan from the oven after 15-20 minutes or when garlic cloves start to brown. Turn the squash halves face up and allow everything to cool for 10 minutes or more as needed to be able to handle.
Once squash has cooled enough to handle, scoop out butternut squash from the skin with a large spoon. Chop into smaller pieces as needed.
Heat 1 tbsp of olive oil in a large pot (4 - 6 quart size). Add chopped celery and diced onion and sauté for 2-3 minutes until onion starts to become translucent.
Add fresh sage and thyme to the pot with another drizzle of olive oil and allow the herbs to warm for 1-2 minutes. Sage and thyme should become fragrant.
Add the roasted carrots to the pot. Squeeze the roasted garlic cloves from their skins and into the pot. Season with a pinch salt, pepper, and a couple shakes of red pepper flakes. If you're not into spice, then skip the red pepper flakes. Stir.
Add all of the roasted butternut squash to the pot.
Pour in 32 ounces of vegetable or chicken broth. Cover the pot with a lid. Bring to a boil and then reduce the heat to a simmer. Allow to simmer for 10-15 minutes to allow the flavors to combine.
Remove the pot from the heat. Carefully blend the soup with an immersion blender until the soup is smooth with no chunks. If the soup is too thick, add a little water as needed and blend.
Stir in 1 tbsp of butter until the butter is melted. Taste the soup and season with salt & pepper as needed.
Serve in bowls with or without garnish. I love to garnish with pepitas and fresh parsley or homemade garlic croutons.
Butternut Squash Crostini with Whipped Feta for an Easy Autumn Appetizer
Autumn is always such a special time of year. A beautiful transition season during which change is evident all around us. Temperatures start to drop, days become shorter, and a delightfully crisp air returns with a reminder that winter is on the way. The arrival of autumn also means the reappearance of the season’s produce. Though every season’s bounty satisfies in its own way, there’s an unmatched comfort to autumn’s fruits and vegetables. Along with seasonal produce, autumn also means the arrival of seasonal entertaining. So, here is a recipe for my savory butternut squash crostini with whipped feta that serves as an easy appetizer to make holiday hosting a breeze.
These crostini are super simple to prepare. All the components, except for the whipped feta, are cooked in the oven. So, if you already have the oven going while prepping dinner, these crostini will come together even more easily. However, if there is no additional space in your oven, worry not. The crostini components can be prepared in advance and assembled right before serving. Though you’ll want the toasted bread and butternut squash topping to be warm when serving.
I’m not sure if you’ve tried whipped feta before, but there’s no going back once you do. It’s divine. If you’re a fan of feta, this will be your new favorite way to enjoy this Greek cheese. I’ve added another layer of flavor here with roasted garlic, which makes it even more irresistible. You’ll likely have leftover whipped feta after assembling your crostini. The leftovers can be used for vegetable dips and sandwich spreads. Alternatively, whipped feta can be drizzled into an omelet, or just plain eaten with a spoon. Yes, it’s that good.
If you’d like to make this a vegan appetizer, forego the whipped feta. Instead, roast a head of garlic in the oven and spread this on the toasted baguette as a base for the butternut squash.
The Wine Pairing
The perfect wine pairing for my butternut squash crostini serendipitously arrived on my doorstep by way of a Winebow. I’m such a fan of this importer and distributor. They truly have a portfolio of the utmost quality. Anyways, this time around I absolutely fell in love with the Château de Rouanne Vinsobres 2019.
Château de Rouanne is a sister estate to the legendary Château de Saint Cosme in Gigondas. This hidden gem is a historic estate situated on a classified ancient Roman site with a 12th century medieval castle in the Southern Rhône Valley. The original Roman owner of the estate was called Rugius, the inspiration behind the winery’s current name.
The wine world is anxiously waiting to discover what Château de Rouanne has in store in years to come thanks to a recent change in ownership. Winemaker Louis Barruol, owner and winemaker at the famed Château de Saint Cosme, purchased Rouanne in May 2019. Barruol used Château de Rouanne as a source for some of his négociant wines and sees enormous potential in the estate.
Barruol implemented whole cluster fermentation and used indigenous yeasts for his inaugural Vinsobres vintage at Château de Rouanne. Including the stems in fermentation helped retain acidity and tannin in the wine, as the stems absorb some of the alcohol. The wine aged for 16 months in concrete vats. It’s unfined and unfiltered for the truest expressions of terroir. 50% Grenache. 40% Syrah. 10% Mourvèdre.
Tasting Notes:
Deep ruby with purple reflections.
Beautifully aromatic nose with notes of strawberry, violet, lavender, blackberry, lingonberry, baking spices, leather, garrigue, and juniper.
One of those wines you just can’t stop smelling.
Medium bodied with medium+ acidity and fine-grained tannins.
Velvety smooth palate, luxurious yet fresh mouthfeel with similar flavors.
The characteristics of the Château de Rouanne Vinsobres 2019 paired brilliantly with the flavors of the butternut squash crostini with whipped feta. The sweet nuttiness of the butternut squash and toasted walnuts enhanced the red and black fruit flavors of the wine. Whereas the sage made the herbal garrigue notes of the Vinsobres pop. Tangy whipped feta complemented the wine’s vibrant acidity and bright fruit flavors. While the wine’s baking spice aromas paired with the seasoned nuts and herbs in the butternut squash. This is a food and wine pairing sure to wow your guests this season.
Butternut Squash Crostini Recipe
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients
1 small butternut squash, peeled and cubed
1 tsp dried rosemary
3 tbsp olive oil
1 tbsp fresh chopped sage
salt, pepper, red pepper flakes to taste
3 garlic cloves, peeled
1 cup crumbled feta
1/2 cup sour cream
1/2 cup cream cheese
1/2 cup walnut pieces
1 tbsp avocado oil
1 tsp coconut sugar
1/3 tsp cayenne
1 fresh baguette
Instructions
Preheat the oven to 375°F. Peel butternut squash; cut in half lengthwise and remove seeds. Cut into small cubes. Toss butternut squash cubes with 2 tbsp olive oil, dried rosemary, fresh sage, pinch of salt,
pepper, and red pepper flakes to taste. Bake for 40-50 minutes or until tender, turning occasionally to avoid browning.
While the butternut squash is roasting, peel 3 cloves of garlic. Place on a piece of tin foil, drizzle with olive oil, then wrap the tinfoil to close. Place the tin foil wrapped garlic cloves in the oven to roast for 5-8 minutes.
Season the walnut pieces with avocado oil (or olive oil), salt, pepper, cayenne, and coconut sugar. Place on a small parchment-lined baking dish and bake in the oven for 3-4 minutes until toasted.
In a food processor, blend the roasted garlic cloves with the feta, sour cream, and cream cheese. Season with salt and pepper. Blend until a spreadable consistency is reached. Place the whipped feta in the refrigerator. (Use less sour cream for a denser consistency.)
Cut 1-inch-thick slices of baguette on a diagonal to have more spreadable surface area. Brush with olive oil and place under a broiler on high for 1-2 minutes. Watch carefully and remove when desired toast level is reached.
To serve, spread the whipped feta on the semi-cooled crostini.Top with butternut squash and toasted walnut pieces.
A Comforting Butternut Squash Tart for When You’re Not Quite Sure What to Cook
Savory tarts are one of my all time favorite quick and easy meals to throw together when I can’t muster up the creativity or energy to cook a complete meal. The filling for my savory tarts changes seasonally based on what’s fresh. In spring, we eat many filled with asparagus, chives, and goat cheese. When summer hit and tomatoes were plump and flavorful, I loved a colorful heirloom tomato tart. When autumn arrives and squash season is officially here, butternut squash is my favorite filling. It’s just so versatile and the flavor is unmatched. I threw together a cheese-laden caramelized onion and butternut squash tart once in a pinch and it became a total hit.
Honestly, it was divine. Perhaps I’d even call it my masterpiece. This one takes around 30 extra minutes to prepare. It’s not as simple as chopping up and sautéing ingredients before throwing them into a pastry lined pie dish. You need to roast the butternut squash and while that’s happening, also caramelize the onions. But that little bit of extra (but still simple) effort definitely pays off in added flavor. Real talk….why are caramelized onions so good??
I had fresh sage, Comté, and feta cheese on hand, so that’s what I used. You could always substitute different cheeses or herbs to suit your family’s taste.
The real secret to the success of this caramelized onion and butternut squash tart is….Dijon mustard. Actually, that’s the secret ingredient behind the depth of flavor in all my savory tarts. I spread about a tablespoon of Dijon mustard directly on the pastry before layering in ingredients. *chef’s kiss* Trust me, it’s delicious.
The Wine Pairing
Both the butternut squash and the caramelized onions have sweet and earthy flavors. Plus, there’s that delectable buttery, nuttiness from the squash coupled with the sage and salty notes of the roasted cheeses. So, this savory tart calls for a fruit forward, light-to-medium-bodied red wine. Preferably one with herbal, earthy, or spice driven flavors of its own. Here are a few to try:
Counoise
Pelaverga
Grignolino
Grenache or Grenache Rosé
Liatiko
Feteasca Neagra
Butternut Squash Tart Recipe
Ingredients
1 sheet pâte brisée or puff pastry (for puff pastry, you might need to roll it out a bit to fit your pie tin)
1/2 butternut squash, cubed
1 white onion, halved and sliced thinly
1/2 tsp sugar
1 tbsp butter
3/4 cup crumbled feta
1/2 cup cubed or shredded Gruyère, Comté, or other cheese of choice
1 tbsp Dijon mustard
1 egg, scrambled with a splash of water or milk
Instructions
Preheat the oven to 200C/400F.
Peel and cube the butternut squash. Drizzle with olive oil and season with salt, pepper, chili flakes, and any herbs you desire. (thyme, basil, oregano). Roast for 30 minutes until tender.
Caramelize the thinly sliced onions by sautéing them over low heat in the butter, sugar, a pinch of salt, and a drizzle of olive oil. Stir occasionally and then more frequently as they start to brown in order to avoid burning them.
Line a pie dish or baking dish with the pastry dough. If you're using puff pastry, you might need to roll it out a bit. Gently poke holes in the base of the dough using a fork.
Spread the Dijon mustard over the dough on the base of the dish. Fill the dough with the butternut squash, cheeses, sage, caramelized onions, and sage. Pour in the scrambled egg to fill any open space.
Bake for 30-40 minutes until the crust is golden brown. Serve warm with salad.