10 Ina Garten Butternut Squash Recipes

Butternut squash is one of fall’s most versatile ingredients, sweet and nutty enough to shine on its own yet hearty enough to anchor a main course. These recipes are inspired by Ina Garten’s simple, flavor-first cooking, using techniques like high-heat roasting and slow simmering to bring out the squash’s natural sweetness.

You’ll find a classic roasted side, a velvety soup, creamy risotto and pasta, a cheesy gratin and a few hearty mains that work for weeknights and holidays alike. One tip that helps with every recipe: microwave a whole squash for two minutes before peeling, and the skin comes off much more easily.

1. Roasted Butternut Squash with Maple and Sage

Cubes of butternut squash roasted with butter, maple syrup and a pinch of cinnamon turn tender and deeply caramelized. Crispy sage leaves on top add a savory crunch that balances the sweetness.

Servings: 6

Total time: 50 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 3 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 12 fresh sage leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the squash with the melted butter, maple syrup, brown sugar, salt, pepper and cinnamon on a large rimmed baking sheet and spread in a single layer.
3. Roast for 35 to 45 minutes, turning once or twice, until tender and caramelized at the edges.
4. Meanwhile, heat the olive oil in a small skillet over medium heat and fry the sage for 30 seconds to 1 minute, until crisp. Drain on paper towels.
5. Transfer the squash to a serving dish, crumble the sage over the top and serve hot.

2. Butternut Squash and Apple Soup

Roasted squash, sweet apples and onion are puréed with broth and a hint of curry into a velvety soup with gentle warmth. Toasted pepitas and a swirl of cream make each bowl look as good as it tastes.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 2 sweet apples, such as Gala, peeled, cored and chopped
• 1 large yellow onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons mild curry powder
• 4 to 5 cups chicken or vegetable broth
• 1/2 cup apple cider
• 1/3 cup heavy cream, plus more for drizzling
• 1/4 cup pepitas, toasted

Instructions

1. Preheat the oven to 425°F (220°C). On two rimmed baking sheets, toss the squash, apples and onion with the olive oil, 1 1/2 teaspoons of the salt, the pepper and the curry powder.
2. Roast for 35 to 40 minutes, tossing once, until very tender and lightly browned.
3. Bring 4 cups of the broth and the cider to a simmer in a large pot. Add the roasted vegetables and purée with an immersion blender until very smooth, adding more broth if needed.
4. Stir in the cream and the remaining 1/2 teaspoon salt and adjust the seasoning.
5. Ladle into bowls and top with a drizzle of cream and the toasted pepitas. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.

3. Butternut Squash Risotto with Sage

Creamy arborio rice cooked slowly with broth, then folded with roasted butternut squash, parmesan and butter, is pure comfort in a bowl. Crispy fried sage on top adds a fragrant, crunchy finish.

Servings: 6

Total time: 1 hour

Ingredients

• 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 6 cups chicken or vegetable broth
• 4 tablespoons unsalted butter, divided
• 1 shallot, minced
• 1 1/2 cups arborio rice
• 1 cup freshly grated parmesan, plus more for serving
• 1/8 teaspoon ground nutmeg
• 12 fresh sage leaves

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with 2 tablespoons of the olive oil, 1 teaspoon of the salt and the pepper on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until tender and caramelized.
2. Meanwhile, bring the broth to a bare simmer in a saucepan.
3. Melt 2 tablespoons of the butter in a large heavy pot over medium heat. Add the shallot and cook for 3 minutes, then add the rice and stir for 2 minutes, until the grains are coated and lightly toasted.
4. Add the hot broth one ladleful at a time, stirring often and letting each addition be mostly absorbed before adding the next. Continue for 25 to 30 minutes, until the rice is creamy and tender but still slightly firm.
5. While the risotto cooks, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat and fry the sage for 30 seconds to 1 minute, until crisp. Drain on paper towels.
6. Off the heat, stir the roasted squash, remaining 2 tablespoons butter, parmesan, nutmeg and remaining 1 teaspoon salt into the risotto. Serve right away topped with the crispy sage and more parmesan.

4. Butternut Squash Gratin with Gruyère

Thin slices of butternut squash baked in cream with garlic, thyme and nutty Gruyère under a crisp breadcrumb topping make a rich, elegant side for roast chicken or turkey. It can be assembled ahead and baked just before dinner.

Servings: 8

Total time: 1 hour 20 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, halved, seeded and sliced 1/8 inch thick
• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, plus sprigs for garnish
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups grated Gruyère (about 6 ounces), divided
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted, plus more for the dish

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 2-quart oval baking dish.
2. Warm the cream, garlic, thyme, salt, pepper and nutmeg in a small saucepan until steaming, then remove from the heat.
3. Layer half the squash slices in the dish, overlapping them, and sprinkle with 1/2 cup of the Gruyère. Top with the remaining squash and pour the cream mixture evenly over the top.
4. Cover with foil and bake for 35 minutes, until the squash is nearly tender.
5. Toss the panko with the melted butter and remaining 1 cup Gruyère and sprinkle over the gratin. Bake uncovered for 20 to 25 minutes more, until golden and bubbling and the squash is very tender.
6. Let stand for 10 minutes and garnish with thyme sprigs. The gratin can be assembled through step 3 and refrigerated for up to 1 day; add about 10 minutes to the covered baking time.

5. Roasted Butternut Squash Salad with Arugula and Pecans

Warm roasted squash, dried cranberries, toasted pecans and shaved parmesan over peppery arugula make a salad that’s hearty enough for lunch and pretty enough for a holiday table. A simple cider and maple vinaigrette ties it all together.

Servings: 6

Total time: 45 minutes

Ingredients

For the salad:

• 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces baby arugula and mixed greens
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 2 ounces parmesan, shaved

For the vinaigrette:

• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 small shallot, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup good olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with the olive oil, salt and pepper on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until tender and browned. Cool slightly.
2. Whisk the vinegar, maple syrup, shallot, salt and pepper, then slowly whisk in the olive oil.
3. Toss the greens with half the vinaigrette in a large bowl.
4. Add the warm squash, cranberries and pecans, drizzle with more vinaigrette and toss gently. Top with the shaved parmesan and serve.

6. Butternut Squash Mac and Cheese

Puréed roasted butternut squash folded into a creamy cheddar and Gruyère sauce makes this mac and cheese extra velvety, with a subtle sweetness that kids and adults both love. A crisp breadcrumb and sage topping finishes it in the oven.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 small butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 pound cavatappi or elbow pasta
• 1 tablespoon kosher salt, for the pasta water
• 6 tablespoons unsalted butter, divided, plus more for the dish
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 cups grated sharp cheddar (about 8 ounces)
• 1 cup grated Gruyère (about 4 ounces)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup panko breadcrumbs
• 1 tablespoon fresh sage, minced, plus a few whole leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with the olive oil on a baking sheet and roast for 25 to 30 minutes, until very tender. Purée in a food processor until smooth; you should have about 1 1/2 cups. Reduce the oven to 375°F (190°C).
2. Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions. Drain.
3. Melt 4 tablespoons of the butter in a large pot over medium heat, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, whisking, for 3 to 4 minutes, until thickened.
4. Remove from the heat and stir in the squash purée, cheddar, Gruyère, salt, pepper and nutmeg until smooth. Fold in the pasta and spread in a buttered 12-inch cast-iron skillet or 9-by-13-inch baking dish.
5. Melt the remaining 2 tablespoons butter, toss it with the panko and minced sage and sprinkle over the top. Tuck a few whole sage leaves on top.
6. Bake for 20 to 25 minutes, until bubbling and golden. Let stand for 5 minutes before serving.

7. Butternut Squash Lasagna with Ricotta and Sage

Layers of tender pasta, silky roasted butternut squash purée, herbed ricotta and melted mozzarella make a vegetarian lasagna that’s rich, comforting and special enough for guests. It can be assembled a day ahead and baked when you need it.

Servings: 8

Total time: 2 hours

Ingredients

For the squash filling:

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 1/8 teaspoon ground nutmeg

For the ricotta filling:

• 2 cups whole-milk ricotta (15 ounces)
• 1 large egg
• 1 cup freshly grated parmesan, divided
• 2 tablespoons fresh sage, minced
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt

For assembly:

• 12 no-boil lasagna noodles
• 1 cup vegetable or chicken broth
• 3 cups grated low-moisture mozzarella (about 12 ounces)
• Fresh sage leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with the olive oil, 1 teaspoon of the salt and the pepper and roast on a baking sheet for 30 to 35 minutes, until very tender.
2. Purée the squash in a food processor with the cream, nutmeg and remaining 1/2 teaspoon salt until smooth. Reduce the oven to 375°F (190°C).
3. In a bowl, mix the ricotta, egg, 1/2 cup of the parmesan, the sage, parsley and salt.
4. Spread a thin layer of squash purée in a 9-by-13-inch baking dish and drizzle with 1/4 cup of the broth. Top with 3 noodles, one-third of the remaining squash, one-third of the ricotta mixture and 3/4 cup of the mozzarella. Repeat twice more, drizzling each layer with a little broth. Finish with the last 3 noodles, the remaining broth, mozzarella and parmesan.
5. Cover with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and golden and the center registers 160°F (71°C) on a food thermometer.
6. Let rest for 15 minutes before slicing and garnish with sage leaves. The lasagna can be assembled, covered and refrigerated for up to 1 day; add about 15 minutes to the covered baking time.

8. Brown Butter Butternut Squash Pasta with Sage

Roasted butternut squash, nutty brown butter, crispy sage and toasted walnuts make a simple pasta that tastes far more luxurious than the effort it takes. A splash of pasta water and plenty of parmesan create a silky sauce that coats every piece.

Servings: 4

Total time: 45 minutes

Ingredients

• 1 small butternut squash (about 2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 1 pound rigatoni
• 6 tablespoons unsalted butter
• 16 fresh sage leaves
• 2 garlic cloves, thinly sliced
• 1/2 cup walnuts, toasted and chopped
• 3/4 cup freshly grated parmesan, plus more for serving
• Pinch of crushed red pepper flakes
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat the oven to 425°F (220°C). Toss the squash with the olive oil, 1 teaspoon of the salt and the pepper and roast on a baking sheet for 25 to 30 minutes, until tender and browned.
2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of the pasta water and drain.
3. Melt the butter in a large skillet over medium heat and cook, swirling the pan, for 3 to 4 minutes, until it smells nutty and the milk solids turn golden brown. Add the sage leaves and garlic and cook for 1 minute, until the sage is crisp. Lift the sage leaves out onto a plate.
4. Add the pasta, roasted squash, walnuts, parmesan, red pepper flakes, remaining 1/2 teaspoon salt and 1/2 cup of the pasta water to the skillet and toss over low heat until a glossy sauce coats the pasta, adding more water as needed.
5. Stir in the lemon juice, top with the crispy sage and more parmesan and serve hot.

9. Stuffed Butternut Squash with Wild Rice and Cranberries

Halved butternut squash roasted until tender and filled with wild rice, mushrooms, dried cranberries and pecans makes a stunning vegetarian centerpiece. It’s festive enough for a holiday table and simple enough for a weeknight.

Servings: 4

Total time: 1 hour 20 minutes

Ingredients

• 2 medium butternut squash (about 2 1/2 pounds each), halved lengthwise and seeded
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 cup wild rice blend
• 2 1/2 cups vegetable or chicken broth
• 1 yellow onion, diced
• 8 ounces cremini mushrooms, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/2 cup freshly grated parmesan, divided
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Brush the cut sides of the squash with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and the pepper. Roast cut side down on a parchment-lined baking sheet for 40 to 50 minutes, until tender.
2. Meanwhile, simmer the wild rice in the broth, covered, for 40 to 45 minutes, until tender. Drain any excess liquid.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook for 10 minutes, until browned. Add the garlic and thyme and cook for 1 minute.
4. Stir in the rice, cranberries, pecans, half the parmesan, the parsley and the remaining 1 teaspoon salt.
5. Turn the squash cut side up and scoop out a little flesh from each to make a deeper hollow, stirring the scooped squash into the filling. Mound the filling into the squash and sprinkle with the remaining parmesan.
6. Bake for 15 minutes, until heated through and golden on top. Serve whole or cut into wedges.

10. Butternut Squash and Black Bean Chili

Tender butternut squash, black beans, tomatoes and smoky spices simmer into a hearty vegetarian chili that’s as satisfying as any meat-based version. Pile on avocado, sour cream and cilantro for a cozy weeknight dinner.

Servings: 6

Total time: 1 hour

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 small butternut squash (about 2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 1 (28-ounce) can diced tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups vegetable broth
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice
• Sliced avocado, sour cream, chopped cilantro and lime wedges, for serving

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper and jalapeño and cook for 8 minutes, until softened. Add the garlic, chili powder, cumin, smoked paprika and oregano and cook for 1 minute.
2. Add the squash, tomatoes, black beans, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for 30 to 35 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
3. Lightly mash some of the squash against the side of the pot to thicken the chili further. Stir in the lime juice and adjust the seasoning.
4. Serve hot topped with avocado, sour cream, cilantro and lime wedges. The chili can be refrigerated for up to 4 days or frozen for up to 3 months.