Butternut squash season is here, and your crockpot is about to become your new best friend! From creamy soups to hearty stews and cozy casseroles, we’ve gathered 22 mouthwatering recipes that transform this autumn favorite into effortless comfort food. Get ready to fill your kitchen with amazing aromas—these slow-cooked creations are perfect for busy weeknights and lazy weekends alike. Let’s dive into these delicious dishes!
Savory Crockpot Butternut Squash Soup
This creamy butternut squash soup delivers deep flavor with minimal effort. The slow cooker does all the work while you go about your day. Toss everything in before work and come home to a ready meal.
Ingredients
– 1 large butternut squash
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 4 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/2 cup heavy cream
– Salt to taste
– Black pepper to taste
Instructions
1. Peel the butternut squash using a sharp vegetable peeler.
2. Cut the squash in half lengthwise and scoop out all seeds with a spoon.
3. Chop the squash into 1-inch cubes for even cooking.
4. Dice the yellow onion into 1/4-inch pieces.
5. Mince the garlic cloves finely.
6. Heat olive oil in a skillet over medium-high heat until shimmering.
7. Sauté onions for 5 minutes until translucent and slightly golden.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Transfer onion-garlic mixture to the crockpot insert.
10. Add butternut squash cubes to the crockpot.
11. Pour in vegetable broth until squash is fully submerged.
12. Stir in smoked paprika and ground cumin until evenly distributed.
13. Cover crockpot and cook on LOW for 6 hours until squash is fork-tender.
14. Turn off crockpot and carefully remove the lid.
15. Use an immersion blender to puree soup until completely smooth.
16. Stir in heavy cream until fully incorporated.
17. Season with salt and black pepper, starting with 1 tsp salt and 1/2 tsp pepper.
18. Ladle soup into bowls and serve immediately.
Ladle this velvety soup into deep bowls for maximum comfort. The smoked paprika adds subtle warmth that complements the squash’s natural sweetness. For extra texture, top with toasted pumpkin seeds or a drizzle of chili oil.
Slow-Cooker Butternut Squash Chili
Grab your slow cooker for this effortless vegetarian chili that practically makes itself. Get ready for a hearty, hands-off meal that fills your kitchen with incredible aromas all day long. This recipe transforms simple ingredients into a deeply satisfying dinner with minimal effort.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb butternut squash, peeled and cubed
– 1 red bell pepper, diced
– 1 can (15 oz) black beans, rinsed
– 1 can (15 oz) kidney beans, rinsed
– 1 can (28 oz) crushed tomatoes
– 2 cups vegetable broth
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Transfer onion and garlic mixture to a 6-quart slow cooker.
5. Add cubed butternut squash, diced red bell pepper, rinsed black beans, and rinsed kidney beans to the slow cooker.
6. Pour in crushed tomatoes and 2 cups vegetable broth.
7. Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture.
8. Stir all ingredients until thoroughly combined.
9. Cover and cook on LOW for 7 hours or HIGH for 4 hours.
10. Check that butternut squash is tender when pierced with a fork after cooking time completes.
11. Stir chili gently to break up some squash pieces and thicken the texture.
12. Let stand uncovered for 10 minutes before serving. Serve this chili with its creamy squash chunks melting into the rich, smoky broth. Spoon it over cornbread or baked potatoes for a complete meal that satisfies both vegetarians and meat-eaters alike.
Crockpot Butternut Squash Risotto
Just when you thought risotto required constant stirring, this crockpot version proves otherwise. Juicy butternut squash and creamy Arborio rice meld together effortlessly while you go about your day. Juggling dinner prep has never been simpler with this hands-off approach.
Ingredients
– 1 medium butternut squash
– 1 ½ cups Arborio rice
– 4 cups vegetable broth
– 1 cup grated Parmesan cheese
– ½ cup dry white wine
– 1 small yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp dried thyme
Instructions
1. Peel the butternut squash, remove seeds, and cut into ½-inch cubes.
2. Dice the yellow onion into ¼-inch pieces.
3. Mince the garlic cloves finely.
4. Heat olive oil in a skillet over medium heat until shimmering.
5. Sauté onion for 4-5 minutes until translucent.
6. Add garlic and cook for 1 minute until fragrant.
7. Transfer onion and garlic mixture to the crockpot insert.
8. Add butternut squash cubes, Arborio rice, salt, pepper, and thyme to the crockpot.
9. Pour in vegetable broth and white wine, stirring to combine all ingredients.
10. Cover and cook on LOW for 3-4 hours until rice is tender and liquid is absorbed.
11. Stir in grated Parmesan cheese until fully incorporated and creamy.
12. Let stand uncovered for 10 minutes before serving to allow risotto to thicken slightly. Keep leftovers refrigerated in an airtight container for up to 3 days, reheating with a splash of broth to restore creaminess.
13. Taste and adjust seasoning if needed before serving. Knowing this risotto’s creamy texture comes from the starch released by Arborio rice makes the slow cooking process even more rewarding. Kick it up by topping with crispy sage leaves or toasted pine nuts for contrasting texture. Keeps beautifully as next-day lunch, developing deeper flavors overnight while maintaining its velvety consistency.
Hearty Butternut Squash and Lentil Stew
Brisk autumn evenings call for this nourishing stew that comes together in one pot. Butternut squash and lentils create a satisfying base that’s both comforting and nutritious. This recipe delivers deep flavor with minimal effort.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups cubed butternut squash
– 1 cup brown lentils
– 6 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in cubed butternut squash and cook for 3 minutes to lightly brown the edges.
5. Add brown lentils, smoked paprika, dried thyme, bay leaf, salt, and black pepper.
6. Pour in vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 35 minutes until lentils are tender.
8. Remove bay leaf and stir in chopped fresh parsley.
9. Let stew rest for 5 minutes off heat before serving.
Golden and velvety, this stew thickens beautifully as it rests. The butternut squash breaks down slightly to create a creamy texture against the firm lentils. Serve it over crusty bread or with a dollop of Greek yogurt for extra richness.
Creamy Crockpot Butternut Squash Mac and Cheese
Unexpectedly creamy and deeply comforting, this butternut squash mac and cheese transforms in your slow cooker. The squash melts into a velvety sauce that clings perfectly to every noodle. You’ll get rich flavor with minimal effort—just set it and forget it until dinner.
Ingredients
– 1 medium butternut squash
– 1 pound elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 4 tablespoons unsalted butter
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon dry mustard
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
2. Place squash cubes in the crockpot and add 1 cup water.
3. Cook on HIGH for 3 hours until squash is completely tender when pierced with a fork.
4. Drain any remaining water from the crockpot completely.
5. Mash the cooked squash directly in the crockpot until smooth.
6. Tip: For extra creamy texture, use an immersion blender to puree the squash.
7. Add whole milk, heavy cream, and unsalted butter to the squash puree.
8. Stir in garlic powder, onion powder, smoked paprika, dry mustard, black pepper, and salt.
9. Cook on LOW for 30 minutes until the mixture is heated through.
10. Add elbow macaroni and stir to coat completely with the sauce.
11. Tip: Don’t cook the pasta first—the raw noodles will absorb liquid and cook perfectly in the sauce.
12. Cook on HIGH for 60-75 minutes, stirring every 20 minutes to prevent sticking.
13. Check that pasta is al dente—tender but still slightly firm to the bite.
14. Turn off the crockpot and stir in shredded sharp cheddar and grated Parmesan cheese.
15. Tip: Let the residual heat melt the cheese gradually for the smoothest sauce.
16. Let stand for 10 minutes to thicken before serving.
Hearty and satisfying, this mac and cheese boasts a velvety texture with subtle sweetness from the squash. The sharp cheddar provides tangy contrast while the smoked paprika adds depth. For a crunchy finish, top with buttery breadcrumbs or serve alongside crispy bacon for added texture.
Spiced Butternut Squash and Apple Cider
You know that cozy feeling when autumn hits and you crave something warm and spiced? This butternut squash and apple cider blend delivers exactly that—sweet, savory, and perfectly seasonal. It’s simple to make and fills your kitchen with the best fall aromas.
Ingredients
– 1 large butternut squash
– 2 cups apple cider
– 1 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 cup maple syrup
– 1/2 tsp salt
Instructions
1. Preheat your oven to 400°F.
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3. Cut the squash into 1-inch cubes and place them on a baking sheet.
4. Drizzle the squash with 1 tbsp olive oil and toss to coat evenly.
5. Roast the squash for 25–30 minutes, until tender and lightly browned at the edges.
6. Transfer the roasted squash to a blender.
7. Add 2 cups apple cider, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 cup maple syrup, and 1/2 tsp salt to the blender.
8. Blend on high until completely smooth, about 1–2 minutes.
9. Pour the mixture into a medium saucepan and heat over medium-low for 5–7 minutes, stirring occasionally, until warmed through.
Now, this soup has a velvety texture that’s both rich and light, with the natural sweetness of squash and apple cider balanced by warm spices. Try serving it with a drizzle of extra maple syrup or a sprinkle of toasted pumpkin seeds for crunch.
Autumn Harvest Butternut Squash Curry
Evenings grow crisp, and nothing satisfies like this vibrant curry. Embrace seasonal produce with this straightforward, one-pot meal that comes together in under an hour. Expect a creamy, spiced sauce that clings perfectly to rice or naan.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 4 cups butternut squash, peeled and cubed into 1-inch pieces
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1/2 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 1 tbsp curry powder, 1/2 tsp cumin, and 1/4 tsp cayenne; toast for 30 seconds to deepen flavors.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping the bottom to release any browned bits.
6. Add 4 cups cubed butternut squash and 1/2 tsp salt; stir to combine.
7. Bring to a boil, then reduce heat to maintain a simmer.
8. Cover and simmer for 20 minutes until squash is fork-tender.
9. Uncover and simmer for 5 more minutes to slightly thicken the sauce.
10. Remove from heat and stir in 1/4 cup chopped cilantro.
Generous spoonfuls over jasmine rice highlight the curry’s velvety texture. The squash softens into creamy bites that contrast with the subtle heat from cayenne. For a fresh twist, top with extra cilantro and a squeeze of lime just before serving.
Crockpot Butternut Squash and Sausage Casserole
Now that autumn’s chill is settling in, this hearty casserole delivers comfort with minimal effort. Nothing beats coming home to a fully cooked meal that fills your kitchen with savory aromas. Simply toss everything in your slow cooker and let it work its magic while you tackle your day.
Ingredients
– 1 pound Italian sausage
– 4 cups cubed butternut squash
– 1 yellow onion
– 3 cloves garlic
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon dried sage
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Brown Italian sausage for 5-7 minutes, breaking it into crumbles with a spatula.
3. Transfer sausage to a 6-quart crockpot using a slotted spoon.
4. Dice yellow onion and mince garlic cloves.
5. Sauté onion in the same skillet for 3-4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Combine cubed butternut squash, sautéed onion mixture, chicken broth, heavy cream, Parmesan cheese, dried sage, black pepper, and salt in the crockpot.
8. Stir all ingredients until evenly distributed.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. Check that butternut squash is tender when pierced with a fork.
11. Let rest for 10 minutes before serving to allow flavors to meld. Seriously creamy with a subtle sweetness from the squash, this casserole gets depth from the savory sausage and aromatic sage. The tender squash chunks hold their shape while melting in your mouth against the rich, creamy sauce. Serve over polenta or with crusty bread to soak up every bit of the flavorful liquid.
Butternut Squash and Chickpea Tagine
Crisp autumn evenings call for warming, spice-filled dishes that come together with minimal fuss. This butternut squash and chickpea tagine delivers deep flavor through slow simmering, making it perfect for weeknights or casual entertaining. You’ll need just one pot and about an hour from start to finish.
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons ground cumin
– 1 teaspoon ground cinnamon
– 1/2 teaspoon cayenne pepper
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 2 cups vegetable broth
– 1/2 cup dried apricots, chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh mint, chopped
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 6-8 minutes until translucent and lightly browned.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add cumin, cinnamon, and cayenne pepper, toasting spices for 30 seconds to deepen their flavor.
5. Incorporate cubed butternut squash, stirring to coat with spice mixture.
6. Pour in diced tomatoes with their juices, vegetable broth, and drained chickpeas.
7. Bring mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
8. Cover pot and simmer for 25 minutes until squash is fork-tender but not mushy.
9. Stir in chopped apricots and continue simmering uncovered for 10 minutes to slightly thicken the sauce.
10. Remove from heat and fold in fresh cilantro and mint just before serving.
Zesty cinnamon and cumin notes balance the squash’s natural sweetness, while apricots add chewy texture contrasts. Serve over couscous or with crusty bread to soak up the fragrant sauce, or top with toasted almonds for extra crunch.
Slow-Cooked Butternut Squash and Kale Quinoa
Mornings get hectic, but this one-pot wonder simplifies dinner prep. Roasted squash and kale mingle with quinoa for a complete meal. Minimal effort yields maximum flavor in this hearty dish.
Ingredients
– 1 medium butternut squash
– 2 tablespoons olive oil
– 1 cup quinoa
– 2 cups vegetable broth
– 4 cups chopped kale
– 3 cloves garlic
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
Instructions
1. Preheat oven to 400°F.
2. Peel butternut squash and cut into 1-inch cubes.
3. Toss squash with 1 tablespoon olive oil and spread on baking sheet.
4. Roast for 25 minutes until edges caramelize and become golden brown.
5. Rinse quinoa under cold water in fine-mesh strainer to remove bitterness.
6. Heat remaining olive oil in large pot over medium heat.
7. Mince garlic and sauté for 1 minute until fragrant but not browned.
8. Add quinoa to pot and toast for 2 minutes, stirring constantly.
9. Pour in vegetable broth and bring to boil.
10. Reduce heat to low, cover, and simmer for 15 minutes until liquid absorbs.
11. Remove quinoa from heat and let stand covered for 5 minutes to steam.
12. Fold roasted squash, chopped kale, smoked paprika, and salt into quinoa.
13. Cover pot and let kale wilt for 3 minutes from residual heat.
14. Fluff mixture with fork to combine ingredients evenly.
15. Check seasoning and adjust if needed before serving.
Rich textures contrast tender squash with chewy quinoa and slightly crisp kale. Smoked paprika adds depth without overwhelming the natural sweetness. Serve topped with toasted pepitas or crumbled feta for extra crunch and creaminess.
Herbed Butternut Squash and White Bean Soup
Tender butternut squash transforms into a velvety soup when simmered with creamy white beans and aromatic herbs. This one-pot wonder comes together quickly for a satisfying weeknight meal. You’ll appreciate how the simple ingredients create complex, comforting flavors.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups cubed butternut squash
– 4 cups vegetable broth
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon black pepper
– 1/2 cup heavy cream
– Salt to taste
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed butternut squash and cook for 3 minutes, stirring to coat with oil.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until squash is fork-tender.
7. Add white beans, thyme, rosemary, and black pepper.
8. Simmer uncovered for 10 minutes to allow flavors to meld.
9. Remove from heat and carefully blend with an immersion blender until smooth.
10. Stir in heavy cream until fully incorporated.
11. Season with salt until the soup reaches your preferred flavor balance.
12. Ladle into bowls and serve immediately.
The silky texture comes from blending the tender squash and beans together, creating a rich base without needing flour or roux. Earthy herbs complement the squash’s natural sweetness, while white beans add protein and creaminess. For a restaurant-style presentation, drizzle with olive oil and sprinkle fresh thyme leaves over each serving.
Crockpot Butternut Squash and Turkey Chili
Tender butternut squash and lean ground turkey create a hearty chili that practically cooks itself. This slow cooker version delivers deep flavors with minimal effort, perfect for busy weeknights. Just prep your ingredients and let the crockpot do the work while you go about your day.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups butternut squash, cubed
– 2 15-oz cans kidney beans, drained and rinsed
– 1 28-oz can crushed tomatoes
– 2 cups chicken broth
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Transfer cooked turkey to a 6-quart slow cooker.
4. Add diced onion and minced garlic to the same skillet and sauté for 3-4 minutes until fragrant and slightly softened.
5. Place cubed butternut squash, kidney beans, and crushed tomatoes in the slow cooker with the turkey.
6. Pour chicken broth over the ingredients in the slow cooker.
7. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper evenly over the mixture.
8. Stir all ingredients thoroughly until well combined and spices are distributed.
9. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until squash is fork-tender.
10. Check seasoning and adjust with additional salt if needed after cooking. Overcooked squash will become mushy, so test tenderness with a fork at the minimum cooking time. For deeper flavor, brown the turkey until slightly crispy before adding to the slow cooker. Always drain and rinse canned beans to remove excess sodium and improve texture. Once cooked, let the chili rest for 15 minutes to allow flavors to meld before serving. On cold evenings, this chili’s creamy squash chunks and tender turkey create a satisfying texture that holds up well against the smoky spices. Try serving it over baked potatoes or with cornbread for a complete meal that makes excellent leftovers.
Butternut Squash and Black Bean Enchilada Bake
Tired of complicated enchilada rolling? This butternut squash and black bean bake delivers all the flavor with half the effort. Simply layer tortillas with roasted squash, black beans, and zesty sauce for a satisfying vegetarian meal that feeds a crowd.
Ingredients
– 1 medium butternut squash
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 onion
– 3 cloves garlic
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 2 cans (15 oz each) black beans
– 2 cups red enchilada sauce
– 8 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
Instructions
1. Preheat oven to 400°F.
2. Peel butternut squash, remove seeds, and cut into 1/2-inch cubes.
3. Toss squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spread squash in single layer on baking sheet.
5. Roast for 25 minutes until tender and lightly browned.
6. Dice onion and mince garlic while squash roasts.
7. Heat remaining 1 tablespoon olive oil in skillet over medium heat.
8. Sauté onion for 5 minutes until translucent.
9. Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
10. Drain and rinse black beans, then add to skillet.
11. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
12. Remove from heat and mix in roasted squash.
13. Spread 1/2 cup enchilada sauce in bottom of 9×13 inch baking dish.
14. Arrange 4 tortillas over sauce, overlapping slightly.
15. Spread half of squash-bean mixture over tortillas.
16. Sprinkle with 1 cup cheese.
17. Repeat layers: remaining tortillas, squash-bean mixture, and 1 cup cheese.
18. Pour remaining 1 1/2 cups enchilada sauce evenly over top.
19. Cover with foil and bake at 375°F for 20 minutes.
20. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
21. Let rest 10 minutes before slicing.
22. Garnish with chopped cilantro.
Zesty roasted squash pairs beautifully with the creamy black beans and spicy sauce. The corn tortillas soften into a casserole-like texture that holds together perfectly when sliced. Serve with lime wedges and avocado slices for extra freshness.
Slow Cooker Butternut Squash and Spinach Lasagna
Just when you thought lasagna couldn’t get easier, this slow cooker version delivers creamy comfort with minimal effort. Juicy butternut squash and tender spinach create layers of autumnal flavor that meld together beautifully during the long, slow cook. Perfect for busy weeknights when you want something satisfying waiting when you get home.
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups butternut squash, cubed (1/2-inch pieces)
– 10 ounces fresh spinach
– 15 ounces ricotta cheese
– 1 large egg
– 1/4 cup fresh basil, chopped
– 2 cups mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
– 24 ounces marinara sauce
– 12 no-boil lasagna noodles
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add butternut squash cubes and cook for 6-7 minutes until slightly softened.
5. Stir in fresh spinach and cook for 2-3 minutes until wilted, then remove from heat.
6. In a medium bowl, combine ricotta cheese, egg, chopped basil, salt, and pepper.
7. Spread 1/2 cup marinara sauce evenly across the bottom of a 6-quart slow cooker.
8. Arrange 4 lasagna noodles over the sauce, breaking noodles to fit if necessary.
9. Spread one-third of the ricotta mixture over the noodles using a spatula.
10. Top with one-third of the squash-spinach mixture, spreading evenly.
11. Sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
12. Repeat layers twice more, ending with remaining marinara sauce and cheeses.
13. Cover and cook on LOW for 4-5 hours until noodles are tender and cheese is bubbly.
14. Let rest uncovered for 15 minutes before serving to allow layers to set.
Zesty and creamy with distinct layers that hold their shape when sliced, this lasagna delivers restaurant-quality results with home-cooked ease. The butternut squash becomes meltingly tender while the spinach adds earthy depth to each cheesy bite. For a stunning presentation, garnish with extra fresh basil and serve alongside garlic bread to soak up every bit of sauce.
Sweet and Spicy Butternut Squash and Barley Stew
Dive into this hearty autumn stew that balances sweet squash with spicy kick. Perfect for chilly evenings when you crave something satisfying yet healthy. This one-pot meal comes together with minimal fuss but delivers maximum flavor.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp red pepper flakes
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 1 cup pearled barley
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tbsp maple syrup
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant.
4. Add cubed butternut squash and cook for 3 minutes, stirring to coat with aromatics.
5. Pour in pearled barley and toast for 2 minutes, stirring constantly.
6. Add vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce heat to low and cover.
8. Simmer for 35 minutes until barley is tender and squash is easily pierced with a fork.
9. Stir in coconut milk and maple syrup until fully incorporated.
10. Season with salt and black pepper, then simmer uncovered for 5 minutes to thicken slightly.
11. Remove from heat and stir in chopped parsley.
12. Let rest for 5 minutes before serving to allow flavors to meld.
Rich, creamy coconut milk balances the squash’s natural sweetness against the ginger’s heat. The barley provides satisfying chewiness that holds up well to reheating. For extra texture contrast, top with toasted pumpkin seeds or serve alongside crusty bread for dipping.
Crockpot Butternut Squash and Carrot Bisque
Vividly simple and deeply comforting, this bisque transforms humble vegetables into velvety perfection. Just toss everything in your slow cooker and let time work its magic. Minimal effort yields maximum flavor in this hands-off recipe.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 3 large carrots, peeled and chopped
– 1 medium yellow onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt to taste
– Fresh parsley for garnish
Instructions
1. Combine cubed butternut squash, chopped carrots, diced onion, vegetable broth, olive oil, cumin, smoked paprika, and cayenne pepper in a 6-quart slow cooker.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours until vegetables are completely tender when pierced with a fork.
3. Carefully transfer the hot mixture to a blender in batches, filling only halfway to prevent splattering.
4. Blend each batch until completely smooth, about 2 minutes per batch.
5. Return all blended soup to the slow cooker and stir in heavy cream until fully incorporated.
6. Season with salt, starting with 1 teaspoon and adding more if needed after tasting.
7. Heat on LOW for 20 minutes until warmed through, stirring occasionally.
8. Ladle into bowls and garnish with fresh parsley.
Ultra-silky with subtle sweetness from the squash balanced by the carrots’ earthiness. The smoked paprika adds depth while cayenne provides gentle heat. Serve topped with toasted pumpkin seeds for crunch or swirl in Greek yogurt for tangy contrast.
Ginger-Spiced Butternut Squash and Chicken Curry
Mild fall evenings call for something warming and aromatic. This ginger-spiced curry brings together sweet squash and tender chicken in a creamy coconut sauce. It comes together quickly for a satisfying weeknight meal.
Ingredients
– 1 tbsp olive oil
– 1 lb boneless chicken thighs, cubed
– 1 medium yellow onion, diced
– 2 tbsp fresh ginger, minced
– 3 garlic cloves, minced
– 1 medium butternut squash, peeled and cubed
– 1 tbsp curry powder
– 1/2 tsp cayenne pepper
– 1 (14 oz) can coconut milk
– 1 cup chicken broth
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb cubed chicken thighs and cook for 6-8 minutes until browned on all sides.
3. Remove chicken from pot and set aside on a plate.
4. Add diced onion to the same pot and cook for 5 minutes until translucent.
5. Stir in 2 tbsp minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
6. Add cubed butternut squash and cook for 3 minutes, stirring occasionally.
7. Sprinkle 1 tbsp curry powder and 1/2 tsp cayenne pepper over vegetables, toasting for 30 seconds to deepen flavors.
8. Pour in 1 can coconut milk and 1 cup chicken broth, scraping any browned bits from the bottom of the pot.
9. Return chicken to the pot and add 1 tsp salt.
10. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until squash is fork-tender.
11. Stir in 1/4 cup chopped cilantro just before serving.
Unbelievably creamy with tender squash chunks that melt against the spiced chicken. The ginger provides a warm kick that balances the rich coconut base. Serve over jasmine rice or with naan to soak up every bit of the aromatic sauce.
Butternut Squash, Mushroom, and Sage Ragout
Crisp autumn evenings call for hearty vegetarian dishes that deliver both comfort and flavor. This ragout combines sweet squash, earthy mushrooms, and aromatic sage in a simple one-pan meal. Perfect over pasta or polenta, it comes together quickly for weeknight dinners.
Ingredients
– 1 medium butternut squash
– 8 oz cremini mushrooms
– 3 tbsp olive oil
– 1 medium yellow onion
– 4 cloves garlic
– 2 tbsp fresh sage
– 1/2 cup vegetable broth
– 1/4 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Peel butternut squash, remove seeds, and cut into 1/2-inch cubes.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Add squash cubes and cook for 8 minutes, stirring occasionally until edges begin to brown.
4. Transfer squash to a plate and set aside.
5. Slice mushrooms 1/4-inch thick and dice onion.
6. Add remaining 1 tablespoon olive oil to the same skillet.
7. Cook mushrooms and onion for 6 minutes until mushrooms release liquid and onions soften.
8. Mince garlic and chop sage leaves.
9. Add garlic and sage to the skillet, cooking for 1 minute until fragrant.
10. Pour in vegetable broth, scraping any browned bits from the pan bottom.
11. Return squash to the skillet and reduce heat to medium.
12. Simmer for 5 minutes until liquid reduces by half.
13. Stir in heavy cream, salt, and pepper.
14. Cook for 2 more minutes until sauce thickens slightly.
15. Remove from heat and let stand for 2 minutes before serving. The creamy sauce clings to tender squash cubes while maintaining the mushrooms’ meaty texture. For extra richness, top with grated Parmesan or serve alongside crusty bread to soak up every bit of the sage-infused sauce.
Conclusion
Whether you’re craving comforting soups, hearty stews, or elegant side dishes, these 22 crockpot butternut squash recipes offer endless inspiration for effortless meals. We’d love to hear which creations become your kitchen favorites—drop a comment below and share this roundup on Pinterest to spread the cozy cooking joy!
