New Ways to Cook Butternut Squash

By Lisa Freedman | Last Updated November 04, 2015

Lasagna, chili, donuts—how to be more creative with your butternut squash.

Butternut is the most ubiquitous of winter squashes, with good reason. It lends itself to side dishes, soups, entrées and even desserts, thanks to its natural sweetness. Pick up a few at a time come fall: The vegetable keeps for a month or longer, and its sweetness increases over time. Peeled and cubed butternut squash can be stored in the refrigerator for up to five days—though it probably won’t last that long with these recipes, which go far beyond ho-hum purées.

Spinach Cheese Stuffed Butternut Squash

Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.” For this recipe, you’ll want a squash with an ample cavity for filling.

Barbara Nedd’s Butternut Squash Cake Donuts

Move over, cider donuts. These savory squash circles are perfect for fall.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

Butternut Squash Pizza

Butternut Squash Pizza
Top pizza with thin slices of butternut squash, white cheddar and arugula.

Roasted Butternut Squash with Apples

Roast a butternut squash with apples, fennel and dried fruit for a sweet, hearty side salad.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup.

Butternut Squash Polenta with Fresh Corn

Purée butternut squash and add it to polenta for a healthful vegan meal.

Butternut Squash with Maple and Crème Chantilly

Butternut Squash with Maple and Crème Chantilly
This delicate, easy, fragrant, and delicious dessert is appropriate for a simple family meal or a formal buffet. Spice it up a bit by adding fresh sage leaves to the maple syrup and garnishing with...

Roasted Butternut Squash and Hazelnut Panzanella with Cinnamon Vinaigrette

Recipe courtesy of Chef Brad Hindsley, Spire Farm to Fork (LaPorte, Indiana). Panzanella is a traditional Italian salad made with leftover bread. In this version, local chef Brad Hindsley offers a...