Roasted Butternut Squash Recipes {3 Ways}
These Roasted Butternut Squash Recipes are perfect for fall! Try the roasted butternut squash soup, butternut sheet pan meal or stuffed squash halves.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 357kcal
Butternut Squash Soup
- 2 tbsp olive oil
- 1 small butternut squash, cut into 1-inch pieces
- 2 carrots, finely chopped
- 1 yellow onion, diced
- 6 cloves garlic (whole, not minced)
- 1/2 tsp each salt & pepper
- 2 cups vegetable broth
- 5 sage leaves (optional but highly recommended)
Stuffed squash
- 1 tbsp olive oil
- 2 small butternut squash, peeled & sliced in half lengthwise
- 1 lb ground turkey
- 1 tbsp fennel seeds
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups kale
Butternut squash sheet pan dinner
- 1 tbsp olive oil
- 1 butternut squash, diced into 1/2 inch pieces
- 2 chicken breasts, diced into 1 inch pieces
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 bunch broccoli or broccolini
- Salt & pepper to taste
Butternut Squash Soup
Preheat oven to 450 F. Toss butternut squash, carrots, onions and garlic cloves in olive oil and salt & pepper. Add to a parchment-lined baking sheet then roast for 30 minutes, tossing halfway through.
Add roasted veggies, vegetable broth and sage leaves to a blender and wait 10 minutes for mixture to cool before blending (hot liquid can explode). Serve and enjoy! Soup can be frozen up to 3 months.
Stuffed squash
Preheat oven to 450 F. Microwave squash one at a time for 2 minutes each. Peel and slice butternut squash in half lengthwise. Scoop out the seeds then arrange halves on a parchment lined baking sheet, cut sides up.
Bake for 45 minutes until softened. Meanwhile, mix fennel, paprika, garlic powder, salt & pepper into raw ground turkey to create sausage. Pan fry with olive oil over med-high heat for 7-8 minutes until fully browned and cooked through. Stir in kale then set aside.
Remove squash from oven and scrape out a thin layer of flesh. Either reserve flesh for another use or toss with cooked turkey and kale, then stuff back into squash and bake another 5 minutes. Serve and enjoy!
Butternut squash sheet pan dinner
Preheat oven to 450 F. Toss squash and broccolini in olive oil then season with salt & pepper. Toss chicken in a separate bowl with honey & mustard then season with salt & pepper.
Add everything to a parchment-lined baking sheet in a single layer. Bake for 15 minutes, tossing squash halfway through. Serve and enjoy!
*Nutrition info is for the stuffed squash recipe. The nutritional info will be about the same for the sheet pan dinner. The squash soup serves 4 and is about 135 calories per serving (with 7.25g fat, 18.75g carbs, 1.75g protein)
Microwave the squash for 2 minutes first to make it easier to cut into.
Try out different seasonings like sage, fennel, paprika, honey mustard, cayenne pepper, oregano, rosemary and basil.
Store your leftovers in the fridge for up to 4 days then reheat using your preferred method.
Freeze cooked butternut squash for up to 3 months.
Calories: 357kcal | Carbohydrates: 49g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 670mg | Potassium: 1888mg | Fiber: 9g | Sugar: 8g | Vitamin A: 43804IU | Vitamin C: 119mg | Calcium: 254mg | Iron: 5mg