Go Back
+ servings
Roasted Butternut Squash Recipes
Print Recipe
5 from 1 vote

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 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: butternut squash, butternut squash soup, roasted squash, stuffed squash
Servings: 4 servings
Calories: 357kcal
Author: Taylor Stinson


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!



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