21 Delicious Butternut Pumpkin Recipes for Autumn Comfort

Oh, the cozy embrace of autumn is here, and what better way to welcome it than with the sweet, nutty flavor of butternut pumpkin? Whether you’re craving quick weeknight dinners, hearty soups, or decadent desserts, we’ve gathered 21 comforting recipes that celebrate this seasonal superstar. Get ready to fill your kitchen with warmth and your table with deliciousness—let’s dive into these autumn favorites!

Roasted Butternut Pumpkin with Sage and Brown Butter

Perfect your fall table with this showstopper. Roast cubed butternut squash until caramelized and tender. Toss it in a nutty brown butter sauce with crispy fried sage.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed into 1-inch pieces
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup (1 stick) high-quality unsalted butter
• 1/4 cup packed fresh sage leaves

Instructions

1. Preheat your oven to 425°F (218°C).
2. Toss the cubed butternut squash with the extra virgin olive oil, coarse kosher salt, and freshly cracked black pepper on a large, rimmed baking sheet.
3. Spread the squash in a single layer, ensuring pieces aren’t touching for maximum browning.
4. Roast for 25-30 minutes, flipping the pieces halfway through, until the edges are deeply caramelized and a fork easily pierces the flesh.
5. While the squash roasts, melt the unsalted butter in a light-colored skillet over medium heat.
6. Cook the butter, swirling the pan frequently, for 3-5 minutes until it foams, then turns a golden amber color and smells nutty.
7. Immediately add the fresh sage leaves and fry for 30-45 seconds until they darken slightly and become crisp.
8. Remove the skillet from the heat to prevent the butter from burning.
9. Transfer the hot roasted squash to a large serving bowl.
10. Pour the brown butter and crispy sage leaves over the squash, tossing gently to coat every piece.

This dish delivers creamy, tender squash with crisp, caramelized edges. The nutty brown butter and earthy, crispy sage create a deeply savory, aromatic sauce. Try it as a stunning side for roast chicken or spooned over creamy polenta for a vegetarian main.

Creamy Butternut Pumpkin Risotto with Thyme

You need this creamy butternut risotto in your life. Roast that squash until caramelized, stir in arborio rice until creamy perfection. Your fall dinner game just leveled up.

Ingredients

• 2 cups cubed butternut squash
• 1 ½ cups arborio rice
• 4 cups warm chicken broth
• 1 cup grated parmesan cheese
• ½ cup dry white wine
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 3 tbsp unsalted butter
• 2 tbsp rich extra virgin olive oil
• ½ cup heavy cream
• 1 tsp coarse sea salt
• ½ tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed butternut squash with 1 tablespoon olive oil on a baking sheet.
3. Roast squash for 25 minutes until edges caramelize and become fork-tender.
4. Heat remaining olive oil in a large Dutch oven over medium heat.
5. Sauté diced onion for 5 minutes until translucent and fragrant.
6. Add minced garlic and cook for 1 minute until golden and aromatic.
7. Stir in arborio rice, coating every grain in the oil-onion mixture.
8. Pour in white wine, stirring constantly until liquid fully absorbs.
9. Add 1 cup warm chicken broth, stirring continuously until rice absorbs the liquid.
10. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed.
11. Continue this process for 18-20 minutes until rice becomes creamy but maintains a slight bite.
12. Fold in roasted butternut squash and fresh thyme leaves.
13. Stir in heavy cream until the risotto becomes luxuriously velvety.
14. Remove from heat and mix in grated parmesan cheese.
15. Finish by swirling in unsalted butter until melted and incorporated.
16. Season with coarse sea salt and freshly cracked black pepper.

Perfectly creamy with sweet roasted squash notes balanced by savory parmesan. The thyme adds an earthy fragrance that makes this risotto restaurant-worthy. Serve immediately in shallow bowls, maybe topped with extra thyme sprigs for that Instagram-worthy finish.

Savory Butternut Pumpkin and Goat Cheese Tart

Forget basic tarts—this savory butternut pumpkin and goat cheese masterpiece delivers serious flavor in every buttery bite. Fold creamy goat cheese into roasted squash, then bake until golden perfection. Finally, elevate your weeknight dinner game with minimal effort and maximum wow factor.

Ingredients

– 1 sheet frozen puff pastry, thawed
– 2 cups cubed butternut pumpkin, roasted until tender
– 4 oz creamy goat cheese, crumbled
– 1 large farm-fresh egg, lightly beaten
– 1/4 cup heavy cream
– 2 tbsp rich extra virgin olive oil
– 1 tsp finely chopped fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Unfold the thawed puff pastry sheet onto a parchment-lined baking sheet.
3. Prick the pastry all over with a fork, leaving a 1-inch border unpricked around the edges.
4. Brush the beaten egg evenly over the pastry border only.
5. In a medium bowl, combine the roasted butternut pumpkin, crumbled goat cheese, heavy cream, olive oil, thyme, salt, and pepper.
6. Spread the pumpkin mixture evenly over the center of the pastry, staying within the egg-washed border.
7. Fold the pastry edges up and over the filling, pressing gently to seal.
8. Bake for 25–30 minutes, until the crust is puffed and golden brown and the filling is bubbly.
9. Let the tart cool on the baking sheet for 10 minutes before slicing. When you pull the tart from the oven, the crust should sound hollow when tapped—this ensures it’s fully cooked through. For extra crispness, place a baking sheet on the rack below to catch any drips. Slice with a serrated knife to keep the layers intact.
10. While the tart rests, the filling will set up perfectly for clean slices. Warm, flaky pastry gives way to a velvety, savory-sweet filling with tangy goat cheese notes. Serve thick wedges alongside a crisp arugula salad, or slice into small squares for an impressive appetizer.

Spiced Butternut Pumpkin Soup with Coconut Milk

Brace yourself for the coziest bowl of fall you’ll ever taste. This creamy spiced pumpkin soup delivers serious comfort with zero fuss. Get ready to wow your taste buds in under an hour.

Ingredients

– 1 large butternut squash, peeled and cubed
– 2 tablespoons rich extra virgin olive oil
– 1 yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 teaspoon warm ground cinnamon
– 1/2 teaspoon aromatic ground nutmeg
– 1/4 teaspoon fiery cayenne pepper
– 4 cups rich vegetable broth
– 1 can (13.5 oz) creamy coconut milk
– 1 tablespoon pure maple syrup
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– Fresh cilantro leaves for garnish
– Toasted pumpkin seeds for crunch

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil until evenly coated.
3. Roast the squash for 25-30 minutes until the edges are caramelized and tender when pierced with a fork.
4. Heat the remaining olive oil in a large Dutch oven over medium heat.
5. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until golden and aromatic.
7. Stir in the ground cinnamon, nutmeg, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
8. Pour in the vegetable broth, scraping any browned bits from the bottom of the pot.
9. Add the roasted butternut squash to the pot and bring the mixture to a gentle boil.
10. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
11. Carefully transfer the soup to a blender in batches, blending until completely smooth.
12. Return the blended soup to the pot and stir in the coconut milk until fully incorporated.
13. Whisk in the maple syrup, sea salt, and black pepper.
14. Heat the soup over low for 5 minutes until warmed through, but do not boil.
15. Ladle the soup into bowls and garnish with fresh cilantro and toasted pumpkin seeds.

Keep this soup silky-smooth with its warm spice notes dancing on your palate. The coconut milk adds luxurious creaminess without dairy, while the roasted squash brings deep caramelized sweetness. Serve it with crusty bread for dipping or top with crispy chickpeas for extra texture.

Butternut Pumpkin and Black Bean Chili

Unleash your inner chef with this vibrant, soul-warming chili that transforms humble ingredients into a flavor explosion. Upgrade your cozy season game with smoky spices and velvety squash that meld together in perfect harmony.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, freshly minced
• 1 medium butternut pumpkin, peeled and cubed into 1-inch chunks
• 2 tablespoons smoky chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 (15-ounce) can fire-roasted diced tomatoes
• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups robust vegetable broth
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup fresh cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in the freshly minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the cubed butternut pumpkin and cook for 5 minutes, stirring occasionally until slightly softened.
5. Sprinkle in the smoky chili powder, ground cumin, and smoked paprika, toasting for 30 seconds to bloom the spices.
6. Pour in the fire-roasted diced tomatoes, scraping any browned bits from the bottom of the pot.
7. Add the rinsed black beans and robust vegetable broth, stirring to combine all ingredients.
8. Season with coarse sea salt and freshly cracked black pepper, then bring to a boil.
9. Reduce heat to low, cover, and simmer for 25-30 minutes until the pumpkin is fork-tender.
10. Stir in the roughly chopped fresh cilantro just before serving.
11. Serve hot with lime wedges for squeezing over each bowl.

Experience the perfect textural symphony of creamy pumpkin melting into hearty beans, with smoky spices that deepen overnight. Elevate your bowl with crispy tortilla strips, cool avocado slices, or a dollop of tangy Greek yogurt for contrasting temperatures and textures that make every spoonful exciting.

Butternut Pumpkin Ravioli with Walnut Pesto

Elevate your pasta game with this autumnal masterpiece. Roast butternut squash until caramelized, then stuff silky homemade pasta pockets. Drizzle with nutty walnut pesto for pure seasonal bliss.

Ingredients

• 1 medium butternut squash, halved and seeded
• 2 cups all-purpose flour
• 3 large farm-fresh eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1 cup raw walnut halves
• 2 cloves garlic, peeled
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh basil leaves
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon cracked black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place butternut squash halves cut-side down on a baking sheet.
3. Roast for 45 minutes until flesh is fork-tender and caramelized at the edges.
4. Let squash cool completely, then scoop flesh into a bowl.
5. Mix squash with 1/4 cup Parmesan and nutmeg until smooth.
6. Create a well in the center of the flour on a clean surface.
7. Crack eggs into the flour well and gradually incorporate with a fork.
8. Knead dough for 8-10 minutes until smooth and elastic.
9. Rest dough under an inverted bowl for 30 minutes to relax gluten.
10. Roll dough through pasta machine to thinnest setting.
11. Cut rolled dough into 3-inch squares using a sharp knife.
12. Place 1 teaspoon squash filling in the center of each square.
13. Brush edges with water and fold into triangles, pressing firmly to seal.
14. Bring a large pot of salted water to a rolling boil.
15. Cook ravioli in batches for 3-4 minutes until they float to the surface.
16. Toast walnuts in a dry skillet over medium heat for 5 minutes until fragrant.
17. Combine toasted walnuts, garlic, basil, remaining Parmesan, lemon juice, salt, and pepper in a food processor.
18. Pulse while slowly streaming in olive oil until pesto reaches creamy consistency.

Nothing beats the tender pasta pockets bursting with sweet squash against the earthy walnut crunch. Serve immediately drizzled with extra pesto and Parmesan shavings, or pair with crispy sage leaves for an elegant twist.

Thai Inspired Butternut Pumpkin Curry

Lose yourself in this creamy, soul-warming curry that transforms humble butternut squash into pure comfort. Bold Thai flavors hug tender pumpkin in a coconut bath that’s ready in under 30 minutes—perfect for busy weeknights when you crave something extraordinary without the fuss.

Ingredients

– 2 tbsp fragrant coconut oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, finely minced
– 1 tbsp freshly grated ginger
– 2 tbsp vibrant red curry paste
– 4 cups cubed butternut squash (1-inch pieces)
– 1 (13.5 oz) can rich coconut milk
– 1 cup vegetable broth
– 1 tbsp sweet maple syrup
– 1 tbsp tangy lime juice
– 1 tsp flaky sea salt
– Fresh cilantro leaves for garnish
– Steamed jasmine rice for serving

Instructions

1. Heat fragrant coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Add thinly sliced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Stir in finely minced garlic and freshly grated ginger, cooking for 60 seconds until aromatic.
4. Mix in vibrant red curry paste, toasting for 1 minute to deepen the flavors.
5. Add cubed butternut squash, tossing to coat completely in the spice mixture.
6. Pour in rich coconut milk and vegetable broth, scraping any browned bits from the bottom.
7. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
8. Cover and cook for 15-18 minutes until squash is fork-tender but not mushy.
9. Stir in sweet maple syrup, tangy lime juice, and flaky sea salt.
10. Simmer uncovered for 2 minutes to let flavors meld together.
11. Remove from heat and garnish with fresh cilantro leaves.
12. Serve immediately over steamed jasmine rice.

Just spoon this golden beauty over fluffy rice and watch the creamy coconut sauce cling to every grain. The squash melts into silky submission while the curry packs subtle heat that builds with each bite—try topping with crunchy peanuts for texture contrast or wrapping in lettuce cups for a low-carb twist.

Butternut Pumpkin and Quinoa Salad with Lemon Dressing

Unlock your new favorite fall salad that’s anything but basic. This vibrant bowl combines roasted butternut squash with fluffy quinoa and a zesty lemon dressing that’ll make your taste buds dance. Perfect for meal prep or impressing guests with minimal effort.

Ingredients

– 1 medium butternut pumpkin, peeled and cubed
– 1 cup uncooked quinoa
– 2 cups vegetable broth
– ½ cup toasted pecans
– ¼ cup dried cranberries
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon maple syrup
– ½ teaspoon garlic powder
– ¼ teaspoon sea salt
– Freshly cracked black pepper
– 2 cups baby spinach

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut pumpkin with 1 tablespoon olive oil, sea salt, and black pepper until evenly coated.
3. Spread pumpkin in a single layer on the baking sheet and roast for 25-30 minutes until edges are caramelized and tender when pierced with a fork.
4. While pumpkin roasts, rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
5. Combine rinsed quinoa and 2 cups vegetable broth in a saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa grains have sprouted tails.
7. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork to separate grains.
8. Whisk together remaining 2 tablespoons olive oil, fresh lemon juice, maple syrup, and garlic powder in a small bowl until emulsified.
9. Combine roasted pumpkin, fluffy quinoa, baby spinach, toasted pecans, and dried cranberries in a large serving bowl.
10. Drizzle lemon dressing over the salad and toss gently to coat all ingredients evenly.

A symphony of textures awaits—creamy roasted pumpkin against fluffy quinoa, crunchy pecans, and chewy cranberries. The bright lemon dressing cuts through the richness beautifully. Serve it warm for a cozy dinner or chill it for tomorrow’s lunch—either way, those vibrant colors and flavors will have everyone asking for the recipe.

Stuffed Butternut Pumpkin with Wild Rice and Cranberries

Transform your fall table with this showstopping stuffed butternut pumpkin. Toss aside boring sides and embrace this vibrant, edible centerpiece that’s packed with sweet, savory, and nutty flavors in every bite.

Ingredients

– 1 large butternut squash
– 1 cup uncooked wild rice blend
– ½ cup dried cranberries
– ½ cup chopped pecans
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fresh thyme leaves
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup pure maple syrup

Instructions

1. Preheat your oven to 400°F.
2. Slice the butternut squash in half lengthwise and scoop out all seeds and stringy pulp with a sturdy spoon.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a parchment-lined baking sheet.
5. Roast for 35-40 minutes until the flesh is easily pierced with a fork but still holds its shape.
6. While the squash roasts, rinse the wild rice blend under cold water until the water runs clear.
7. Cook the wild rice according to package directions until tender but still chewy.
8. Heat the remaining olive oil in a large skillet over medium heat.
9. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
10. Add the minced garlic and cook for 1 minute until golden and aromatic.
11. Stir in the cooked wild rice, dried cranberries, chopped pecans, and fresh thyme leaves.
12. Season the filling mixture with the remaining salt and pepper, then drizzle with maple syrup.
13. Remove the roasted squash from the oven and carefully flip them cut-side up.
14. Generously stuff both squash halves with the wild rice mixture, packing it firmly.
15. Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is heated through and the squash edges are caramelized.
16. Let the stuffed squash rest for 5 minutes before slicing and serving.

Nothing beats the contrast between the creamy, sweet squash and the chewy, nutty filling. Nestle each stuffed half on a bed of bitter greens for dramatic plating, or slice into thick wedges that reveal the beautiful layered interior—perfect for holiday feasts or cozy weeknight dinners where you want maximum flavor with minimal fuss.

Butternut Pumpkin and Chickpea Tagine

Huddle up, flavor seekers! This Moroccan-inspired tagine transforms humble ingredients into a vibrant, aromatic masterpiece. Get ready to fill your kitchen with intoxicating spices and cozy vibes.

Ingredients

– 2 tablespoons golden extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, freshly minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons fragrant ground cumin
– 1 teaspoon smoky paprika
– ½ teaspoon fiery cayenne pepper
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 1 can (15 oz) plump chickpeas, thoroughly rinsed
– 1 can (14.5 oz) fire-roasted diced tomatoes
– 2 cups rich vegetable broth
– ¼ cup plump golden raisins
– ¼ cup freshly chopped cilantro
– 1 teaspoon flaky sea salt

Instructions

1. Heat golden extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add thinly sliced yellow onion and sauté for 6-8 minutes until translucent and lightly caramelized.
3. Stir in freshly minced garlic and freshly grated ginger, cooking for 60 seconds until fragrant.
4. Sprinkle fragrant ground cumin, smoky paprika, and fiery cayenne pepper over the onion mixture, toasting for 30 seconds to release their oils.
5. Add cubed butternut squash and toss to coat evenly with the spice mixture.
6. Pour in fire-roasted diced tomatoes with their juices and rich vegetable broth, scraping any browned bits from the bottom.
7. Stir in thoroughly rinsed plump chickpeas and plump golden raisins.
8. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until squash is fork-tender.
9. Stir in flaky sea salt and adjust seasoning if needed.
10. Remove from heat and fold in freshly chopped cilantro just before serving.

Warm, tender squash melts against the firm chickpeas while golden raisins burst with sweetness. Serve this aromatic tagine over fluffy couscous or with crusty bread to soak up every last drop of the spiced broth. The vibrant colors and complex flavors make it perfect for cozy weeknights or impressive enough for dinner parties.

Garlic Herb Roasted Butternut Pumpkin Fries

Viral-worthy crispy fries that transform humble butternut squash into golden perfection. These garlic herb roasted beauties deliver that addictive crunch without the deep-fryer guilt. Get ready to upgrade your snack game forever.

Ingredients

– 1 large butternut squash, peeled and seeded
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, finely minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon chopped fresh thyme
– ½ teaspoon smoked paprika
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Slice the peeled butternut squash into uniform ½-inch thick fry-shaped sticks.
3. In a large mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper until fully combined.
4. Add the squash sticks to the bowl and toss vigorously until every piece is evenly coated with the herb mixture.
5. Arrange the coated fries in a single layer on the prepared baking sheet, ensuring they don’t touch for maximum crispiness.
6. Roast for 20 minutes at 425°F until the bottoms develop golden edges.
7. Flip each fry carefully using tongs to expose the uncooked sides.
8. Continue roasting for another 15-20 minutes until the fries are deeply golden and crispy on all edges.
9. Remove from oven and let rest for 5 minutes to allow the exterior to crisp further.

Amazingly crispy exteriors give way to tender, sweet interiors with each addictive bite. The garlic and herbs create an aromatic crust that pairs perfectly with creamy aioli or spicy ketchup. Try serving these alongside burgers or crumbling them over autumn salads for unexpected texture.

Butternut Pumpkin Lasagna with Spinach and Ricotta

Ready to revolutionize your comfort food game? Roasted butternut squash meets creamy ricotta and fresh spinach between tender pasta sheets. This vegetarian lasagna delivers cozy perfection in every cheesy, golden-brown bite.

Ingredients

– 1 medium butternut squash, peeled and cubed
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fragrant dried sage
– 1/2 teaspoon freshly grated nutmeg
– 15 ounces whole milk ricotta cheese
– 1 large farm-fresh egg
– 5 ounces fresh baby spinach
– 2 cups shredded whole milk mozzarella
– 1/2 cup finely grated Parmesan cheese
– 9 no-boil lasagna noodles
– 2 cups robust marinara sauce
– 3 cloves aromatic garlic, minced
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed butternut squash with olive oil, sage, nutmeg, and 1/4 teaspoon salt on a baking sheet.
3. Roast squash for 25 minutes until tender and lightly caramelized at the edges.
4. Mash roasted squash with a fork until smooth—this creates a naturally sweet layer.
5. In a medium bowl, combine ricotta, egg, minced garlic, remaining salt, and black pepper.
6. Wilt spinach in a dry skillet over medium heat for 2 minutes until reduced by half.
7. Squeeze excess moisture from spinach using a clean kitchen towel—this prevents watery lasagna.
8. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish.
9. Arrange 3 lasagna noodles over the sauce without overlapping.
10. Spread half the ricotta mixture evenly over noodles.
11. Scatter half the spinach over ricotta layer.
12. Spoon half the mashed squash over spinach in dollops.
13. Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan over squash.
14. Repeat layers: sauce, noodles, remaining ricotta, spinach, and squash.
15. Top with final 3 noodles and remaining marinara sauce.
16. Cover baking dish tightly with foil and bake at 375°F for 30 minutes.
17. Remove foil and sprinkle remaining mozzarella and Parmesan over top.
18. Bake uncovered for 15 minutes until cheese is bubbly and golden brown.
19. Let lasagna rest for 15 minutes before slicing—this allows layers to set perfectly.
Simply divine! Silky squash melds with creamy ricotta between al dente noodles, while crispy cheese topping adds satisfying texture. Serve generous squares with garlic bread for ultimate cozy vibes, or pack leftovers that reheat beautifully for next-day lunches.

Slow Cooker Butternut Pumpkin Stew

Lazy Sundays call for effortless comfort food that cooks itself while you Netflix and chill. This hearty slow cooker stew transforms humble butternut squash into velvety perfection with minimal effort. Just dump, set, and forget—your future self will thank you.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1.5 pounds butternut squash, peeled and cubed
– 2 large carrots, sliced into coins
– 1 pound boneless chicken thighs, cut into chunks
– 4 cups savory chicken broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon aromatic ground cumin
– 1/4 teaspoon cayenne pepper
– 1 bay leaf
– 1/2 cup heavy cream
– Fresh parsley, chopped
– Kosher salt
– Freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat until shimmering.
2. Add 1 finely diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to the slow cooker insert.
5. Add 1.5 pounds of cubed butternut squash and 2 sliced carrots to the slow cooker.
6. Season 1 pound of chicken thigh chunks generously with kosher salt and freshly cracked black pepper.
7. Place the seasoned chicken in the slow cooker with the vegetables.
8. Pour 4 cups of savory chicken broth over all ingredients.
9. Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1 bay leaf.
10. Stir all ingredients until well combined.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours until squash is fork-tender.
12. Remove and discard the bay leaf.
13. Stir in 1/2 cup heavy cream until fully incorporated.
14. Taste and adjust seasoning with additional kosher salt and freshly cracked black pepper if needed.
15. Ladle into bowls and garnish with fresh chopped parsley.

Nothing beats the creamy texture that melts in your mouth with subtle spice warmth. Serve over fluffy mashed potatoes or with crusty bread for the ultimate cozy meal. The tender chicken and velvety squash create a comforting bowl that tastes like it simmered all day—because it did.

Butternut Pumpkin and Apple Cider Soup

Fall flavors collide in this cozy bowl. Roast butternut until caramelized, simmer with crisp apples, and swirl in tangy cider for the ultimate autumn hug.

Ingredients

– 1 large butternut pumpkin, peeled and cubed
– 2 crisp Honeycrisp apples, cored and chopped
– 1 sweet yellow onion, diced
– 3 cups rich apple cider
– 2 cups savory vegetable broth
– 2 tbsp creamy salted butter
– 1 tbsp fragrant olive oil
– 1 tsp warming ground cinnamon
– ½ tsp freshly grated nutmeg
– ½ cup heavy whipping cream
– Fresh thyme sprigs for garnish
– Crusty sourdough bread for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut pumpkin with olive oil and spread in a single layer on the baking sheet.
3. Roast for 25-30 minutes until edges are caramelized and tender when pierced with a fork.
4. Meanwhile, melt butter in a large Dutch oven over medium heat.
5. Sauté diced onion for 5-7 minutes until translucent and fragrant.
6. Add chopped apples and cook for 3 more minutes until slightly softened.
7. Stir in roasted pumpkin, apple cider, vegetable broth, cinnamon, and nutmeg.
8. Tip: Don’t overcrowd the roasting pan—this ensures proper caramelization.
9. Bring the mixture to a gentle boil, then reduce heat to low.
10. Simmer uncovered for 20 minutes, stirring occasionally.
11. Tip: The soup is ready when apples mash easily against the side of the pot.
12. Carefully transfer the hot soup to a blender in batches.
13. Blend on high speed for 60 seconds until completely smooth and velvety.
14. Tip: Leave the blender lid vented to prevent pressure buildup.
15. Return the blended soup to the pot and stir in heavy cream.
16. Heat gently for 2-3 minutes until warmed through—do not boil.
17. Ladle into bowls and garnish with fresh thyme sprigs.
18. Serve immediately with thick slices of crusty sourdough bread.

Perfectly smooth texture hugs your spoon while sweet pumpkin and tart apple dance together. Pour it into hollowed-out mini pumpkins for a stunning fall centerpiece, or swirl in extra cream for Instagram-worthy marbling. This soup tastes like autumn sunshine in a bowl.

Butternut Pumpkin Alfredo Pasta

Make your weeknight dinner unforgettable with this creamy butternut pumpkin Alfredo pasta. Roasted squash transforms into velvety sauce that clings perfectly to every noodle. Skip the jarred sauce—this homemade version delivers restaurant-quality flavor in under 30 minutes.

Ingredients

– 1 medium butternut squash, peeled and cubed
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 12 ounces fettuccine pasta
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons fresh sage leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tablespoon olive oil and 1/2 teaspoon salt until evenly coated.
3. Roast squash for 20-25 minutes until fork-tender and lightly caramelized around the edges.
4. Bring a large pot of salted water to a rolling boil while squash roasts.
5. Cook fettuccine according to package directions until al dente, reserving 1 cup pasta water before draining.
6. Heat remaining olive oil in a large skillet over medium heat until shimmering.
7. Add minced garlic and cook for 60 seconds until fragrant but not browned.
8. Transfer roasted squash to the skillet, mashing with a potato masher until smooth.
9. Pour in heavy cream and stir continuously until sauce begins to simmer.
10. Reduce heat to low and whisk in Parmesan cheese until completely melted and incorporated.
11. Stir in butter until glossy and season with remaining salt, pepper, and nutmeg.
12. Add cooked pasta to the sauce, tossing to coat every strand evenly.
13. Gradually add reserved pasta water, 1/4 cup at a time, until sauce reaches your desired consistency.
14. In a separate small pan, heat remaining 1 tablespoon olive oil and fry sage leaves for 30 seconds until crisp.
15. Garnish pasta with crispy sage and extra Parmesan before serving. Devour this luxurious pasta where sweet roasted squash balances the sharp Parmesan perfectly. The sauce clings beautifully to each fettuccine strand while crispy sage adds earthy crunch. Try topping with toasted walnuts for extra texture or serving alongside grilled chicken for a complete meal.

Caramelized Butternut Pumpkin and Onion Galette

Whip up this rustic beauty that’s easier than pie but just as impressive. Caramelized butternut squash and sweet onions melt into a flaky, golden crust for the ultimate savory slice. Perfect for cozy dinners or showing off on your feed.

Ingredients

– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– ½ cup cold unsalted butter, cubed
– ¼ cup ice-cold water
– 2 cups butternut squash, peeled and thinly sliced
– 1 large sweet onion, thinly sliced
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon pure maple syrup
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly cracked black pepper
– 1 large farm-fresh egg, beaten
– 2 tablespoons grated Parmesan cheese

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ teaspoon fine sea salt in a large bowl.
2. Cut in ½ cup cold cubed unsalted butter using a pastry cutter until pea-sized crumbs form.
3. Gradually add ¼ cup ice-cold water, mixing just until dough comes together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 400°F and line a baking sheet with parchment paper.
6. Toss 2 cups thinly sliced butternut squash and 1 large thinly sliced sweet onion with 2 tablespoons extra virgin olive oil, 1 tablespoon maple syrup, ½ teaspoon smoked paprika, and ¼ teaspoon cracked black pepper.
7. Spread vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until edges are caramelized.
8. Roll chilled dough into a 12-inch circle on a floured surface.
9. Arrange roasted vegetables in the center, leaving a 2-inch border.
10. Fold dough edges over the filling, pleating as you go.
11. Brush crust with 1 beaten egg for golden shine.
12. Sprinkle 2 tablespoons grated Parmesan over the filling.
13. Bake at 400°F for 25-30 minutes until crust is deep golden brown.
14. Cool on a wire rack for 10 minutes before slicing.
Yield that flaky, buttery crust shattering around the sweet-savory filling. The caramelized squash gets almost jammy against the sharp Parmesan kick. Serve warm with a bitter greens salad or top with crispy prosciutto for extra crunch.

Butternut Pumpkin and Feta Fritters

Ditch the boring side dishes—these crispy fritters are your new fall obsession. Packed with sweet roasted squash and salty feta, they’re golden perfection in every bite. Get ready to wow your taste buds in under 30 minutes.

Ingredients

– 2 cups roasted butternut pumpkin cubes
– 1 cup crumbled creamy feta cheese
– ½ cup finely chopped fresh parsley
– 2 farm-fresh large eggs
– ½ cup all-purpose flour
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ cup rich extra virgin olive oil
– ½ cup tangy Greek yogurt
– 1 tablespoon fresh lemon juice
– 1 tablespoon chopped fresh dill

Instructions

1. Combine 2 cups roasted butternut pumpkin cubes, 1 cup crumbled creamy feta cheese, and ½ cup finely chopped fresh parsley in a large bowl.
2. Crack 2 farm-fresh large eggs into the mixture and stir until fully incorporated.
3. Add ½ cup all-purpose flour, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder to the bowl.
4. Mix all ingredients until a thick, cohesive batter forms.
5. Heat ¼ cup rich extra virgin olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Drop heaping tablespoons of batter into the hot oil, pressing gently to form 2-inch rounds.
7. Fry fritters for 3-4 minutes per side until deep golden brown and crispy edges form.
8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
9. Whisk together ½ cup tangy Greek yogurt, 1 tablespoon fresh lemon juice, and 1 tablespoon chopped fresh dill in a small bowl.
10. Serve fritters immediately with the creamy dill yogurt sauce.

These fritters deliver a satisfying crunch outside with a soft, savory center. The sweet squash balances perfectly against the salty feta burst. Try stacking them with arugula and extra sauce for a stunning lunch bowl.

Warm Butternut Pumpkin and Kale Winter Bowl

Toss your winter blues with this vibrant bowl that’s pure comfort in edible form. Roast butternut squash until caramelized, then toss with garlicky kale and crunchy seeds for texture heaven. This cozy creation delivers sweet, savory, and earthy flavors in every single bite.

Ingredients

– 2 cups cubed butternut squash
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon fragrant smoked paprika
– ½ teaspoon coarse sea salt
– 4 cups chopped lacinato kale
– 2 cloves minced fresh garlic
– ¼ cup crunchy roasted pumpkin seeds
– 2 tablespoons tangy apple cider vinegar

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed butternut squash with 2 tablespoons olive oil, smoked paprika, and sea salt in a large bowl.
3. Spread squash in a single layer on a parchment-lined baking sheet.
4. Roast for 25 minutes until edges are caramelized and tender when pierced with a fork.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant.
7. Add chopped kale and cook for 3-4 minutes until slightly wilted but still vibrant green.
8. Drizzle apple cider vinegar over the kale and toss to combine.
9. Combine roasted squash and kale mixture in a large serving bowl.
10. Sprinkle roasted pumpkin seeds over the top.
Zigzag between sweet roasted squash and garlicky kale for the ultimate texture play. The caramelized edges of the squash contrast beautifully with the tender greens, while pumpkin seeds add satisfying crunch. Serve immediately while warm, or pack it cold for tomorrow’s lunch—it holds up beautifully overnight.

Conclusion

Here’s a wonderful collection of butternut pumpkin recipes perfect for cozy autumn days. From comforting soups to hearty mains and sweet treats, these dishes will fill your kitchen with warmth and delicious aromas. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest so others can enjoy these seasonal delights too!