As the leaves start to change colors and the crisp autumn air sets in, our minds turn to the comforting, warm, and inviting flavors of the season. And what better way to celebrate fall than with a star ingredient that’s equally as iconic: the humble butternut squash? With its sweet, nutty flavor and versatility in both sweet and savory dishes, it’s no wonder why whole butternut squash has become a staple in many a fall kitchen.
In this article, we’ll be diving into 20 mouth-watering recipes that showcase the best of what whole butternut squash has to offer. From hearty main courses like Whole Butternut Squash Lasagna and Whole Butternut Squash Shepherd’s Pie, to creative twists on classic dishes like Butternut Squash Risotto with Parmesan and Butternut Squash Tacos with Avocado Crema, there’s something for everyone in this collection of recipes.
So grab a cup of apple cider and get cozy – we’re about to dive into the most epic butternut squash recipe roundup you’ll ever see!
Roasted Whole Butternut Squash with Maple Glaze
Roasted Whole Butternut Squash with Maple Glaze: A sweet and savory twist on a classic fall side dish. This recipe brings out the natural sweetness of butternut squash and pairs it with a sticky maple glaze for a perfect autumnal treat.
Ingredients:
– 1 large whole butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Drizzle with olive oil, sprinkle with salt and pepper.
5. Roast for 45-50 minutes or until the flesh is tender and caramelized.
6. While the squash is roasting, combine maple syrup and brown sugar in a small saucepan.
7. Bring to a simmer over medium heat and cook for 2-3 minutes or until slightly thickened.
8. Remove the squash from oven and brush with the maple glaze.
9. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Stuffed Whole Butternut Squash with Quinoa and Kale
A flavorful and nutritious main dish perfect for a cozy fall evening. This recipe combines the natural sweetness of butternut squash with the nutty flavor of quinoa, the earthiness of kale, and the warmth of aromatic spices.
Ingredients:
– 1 large whole butternut squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 cups chopped curly kale
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off the squash, scoop out seeds, and place it on a baking sheet.
3. In a bowl, mix cooked quinoa, chopped kale, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff the squash with the quinoa mixture, filling to the brim.
5. Cover the squash with aluminum foil and roast for 45 minutes.
6. Remove the foil and continue roasting for an additional 15-20 minutes, or until the squash is tender and caramelized.
Cooking Time: Approximately 1 hour
Butternut Squash Soup with Coconut Milk
Warm up with a creamy and comforting bowl of Butternut Squash Soup infused with the rich flavors of coconut milk!
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 cup coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted squash, cumin, smoked paprika, coconut milk, and broth to the pot.
6. Bring mixture to a simmer and cook for 15-20 minutes, or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh cilantro if desired.
Cooking Time: Approximately 1 hour
Whole Butternut Squash Lasagna
This recipe combines the warmth of roasted butternut squash with the comfort of classic lasagna, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 whole butternut squash (about 2 lbs)
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish with onion, garlic, and salt for 45 minutes.
3. Cook lasagna noodles according to package instructions.
4. In a mixing bowl, combine roasted squash, marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, and season with salt and pepper.
5. Assemble the lasagna by spreading the squash mixture in a baking dish, followed by lasagna noodles and finally mozzarella cheese.
6. Bake for 25-30 minutes or until golden brown.
7. Garnish with fresh basil leaves.
Cooking Time: Approximately 1 hour 15 minutes
Grilled Whole Butternut Squash with Herb Butter
This recipe brings out the natural sweetness of butternut squash by grilling it to perfection and serving it with a flavorful herb butter. Perfect as a side dish or main course, this recipe is sure to impress.
Ingredients:
– 1 whole butternut squash (about 2 lbs)
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the top off the butternut squash and scoop out the seeds and pulp. Place it on a piece of aluminum foil or a grill mat, cut side up.
3. Grill the squash for 30-40 minutes, turning occasionally, until tender and caramelized.
4. Meanwhile, mix together butter, parsley, garlic, salt, and pepper in a small bowl.
5. Once the squash is cooked, spread the herb butter evenly over the top of the squash.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Butternut Squash Risotto with Parmesan
Savor the sweet and nutty flavors of roasted butternut squash in this comforting risotto dish, perfectly balanced by a sprinkle of salty Parmesan cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the white wine (if using) and cook until absorbed.
5. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed. Repeat this process until all broth is used, about 20-25 minutes.
6. Stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes (including roasting time)
Whole Butternut Squash Curry with Chickpeas
This hearty, flavorful curry is a perfect blend of Indian spices and roasted vegetables. With minimal prep time and a few simple steps, you’ll have a delicious, nutritious meal ready to go.
Ingredients:
– 1 whole butternut squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large pan, sauté onions and garlic until softened. Add curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute.
4. Add chickpeas to the pan and stir to combine.
5. Scoop out roasted squash flesh and add it to the pan; stir to combine with chickpea mixture.
6. Pour in coconut milk and bring to a simmer. Reduce heat and let cook for 10-15 minutes, or until flavors have melded together.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: approximately 1 hour 15 minutes
Butternut Squash and Sage Pasta Bake
This hearty pasta bake combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, all wrapped up in a creamy bechamel sauce. Perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 12 oz pasta of your choice
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 4 cups chicken broth
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage
– 2 cloves garlic, minced
– 1/2 cup bechamel sauce (see below for recipe)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in the olive oil until tender, about 45 minutes.
3. Cook pasta according to package instructions.
4. In a large skillet, combine roasted squash, chicken broth, Parmesan cheese, sage, and garlic. Simmer for 10 minutes.
5. Combine cooked pasta with the squash mixture.
6. Pour bechamel sauce over the top and bake for an additional 20-25 minutes.
Cooking Time: 1 hour 15 minutes
Whole Butternut Squash Shepherd’s Pie
This recipe combines the natural sweetness of roasted butternut squash with the hearty comfort of traditional shepherd’s pie. Perfect for a chilly evening, this dish is sure to become a new family favorite.
Ingredients:
– 1 large whole butternut squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 pound ground beef or lamb
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup mashed potatoes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender and caramelized.
3. In a large skillet, cook the ground beef or lamb over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the chopped onion, garlic, peas and carrots, thyme, salt, and pepper to the skillet. Cook until the vegetables are tender.
5. Transfer the cooked squash to a 9×13 inch baking dish. Top with the meat mixture, then cover with mashed potatoes.
6. Bake for an additional 20-25 minutes, or until the potatoes are golden brown.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Black Bean Enchiladas
These enchiladas combine the comforting warmth of roasted butternut squash with the savory richness of black beans, all wrapped in a crispy tortilla and smothered in a creamy tomato sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup tomato sauce
– 1/4 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a skillet, sauté onion and garlic until softened. Add black beans and cook for 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by spooning squash mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
6. Top with tomato sauce and shredded cheese (if using). Bake at 375°F (190°C) for 20-25 minutes or until hot and bubbly.
Cooking Time: 1 hour 10 minutes
Whole Butternut Squash Chili
This recipe combines the natural sweetness of roasted butternut squash with the warmth of chili, perfect for a comforting and nutritious meal. With its vibrant orange color and velvety texture, this dish is sure to become a new favorite.
Ingredients:
– 1 whole butternut squash (about 2 lbs)
– 1 lb ground beef or ground turkey
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes.
2. In a large pot, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper to the pot. Cook until the vegetables are tender.
4. Scoop out the roasted squash flesh and add it to the pot along with the diced tomatoes and beef broth. Simmer for 20-25 minutes.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Spinach Stuffed Shells
This autumn-inspired twist on classic stuffed shells combines the comforting warmth of butternut squash with the nutritious goodness of spinach, all wrapped up in a delicious pasta package.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash (cooked and mashed)
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine mashed butternut squash, spinach, onion, garlic, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the squash mixture.
5. Place stuffed shells in a baking dish, cover with marinara sauce, and bake for 25-30 minutes or until the filling is heated through and the cheese is melted.
Cooking Time: 25-30 minutes
Whole Butternut Squash Pizza with Caramelized Onions
Transform the flavors of fall into a delectable pizza, featuring roasted whole butternut squash and sweet caramelized onions.
Ingredients:
– 1 large whole butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup caramelized onions (see note)
– 1 pizza crust (homemade or store-bought)
– 1/2 cup shredded mozzarella cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast at 400°F (200°C) for 45 minutes, or until tender.
3. Meanwhile, caramelize the onions by cooking them in olive oil over medium-low heat for 20-25 minutes, stirring occasionally.
4. Roll out the pizza crust to desired thickness.
5. Top the crust with caramelized onions, roasted butternut squash, and mozzarella cheese.
6. Season with salt, pepper, and a sprinkle of thyme leaves.
7. Bake at 400°F (200°C) for an additional 15-20 minutes, or until crust is golden brown.
Cooking Time: Approximately 1 hour 10 minutes
Butternut Squash and Lentil Stew
This comforting stew is a perfect blend of flavors, textures, and nutrients. A medley of roasted butternut squash, red lentils, and aromatic spices comes together in a delicious and satisfying dish.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes on a baking sheet with 1 tablespoon olive oil, salt, and pepper for about 30 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in remaining 1 tablespoon olive oil over medium heat until softened.
4. Add the cumin, smoked paprika, lentils, roasted squash, vegetable broth, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for about 30-40 minutes, or until the lentils are tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Whole Butternut Squash Tacos with Avocado Crema
This recipe combines the warmth of roasted butternut squash with the freshness of avocado crema, all wrapped up in a crispy taco shell. A perfect vegetarian meal for any time of year.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado crema (see below for recipe)
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a large bowl, toss the squash with olive oil, onion, garlic, cumin, chili powder, salt, and pepper.
4. Spread the mixture on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with roasted squash, avocado crema, and desired toppings.
Avocado Crema Recipe:
– 2 ripe avocados
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 cup sour cream or Greek yogurt
Mash the avocados in a bowl, then stir in lime juice, salt, and sour cream. Serve on tacos.
Cooking Time: 45-50 minutes for squash, 20-30 seconds to warm tortillas.
Butternut Squash and Goat Cheese Tart
This sweet and savory tart is a perfect combination of roasted butternut squash, creamy goat cheese, and flaky pastry. It’s an ideal side dish or main course for a cozy fall gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh sage
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a large bowl with olive oil, salt, and pepper until tender, about 45 minutes.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Place onto a baking sheet lined with parchment paper.
4. Spread roasted squash over the center of the pastry, leaving a 1-inch border around the edges.
5. Top with crumbled goat cheese and chopped sage.
6. Brush the edges of the pastry with beaten egg for a golden glaze.
7. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 45-60 minutes
Whole Butternut Squash Mac and Cheese
Get cozy with this fall-inspired twist on the classic comfort food! This recipe combines the natural sweetness of roasted butternut squash with the richness of macaroni and cheese.
Ingredients:
– 1 medium whole butternut squash (about 2 lbs)
– 8 oz macaroni
– 4 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a large baking dish, cut side up, for 45 minutes or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in heavy cream and bring to a simmer.
5. Add cheddar and Parmesan cheese; stir until melted and smooth. Season with salt and pepper.
6. Combine cooked macaroni and cheese sauce. Stir in roasted butternut squash pulp (about 2 cups).
7. Transfer the mac and cheese mixture to a baking dish and top with additional grated cheese.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Apple Casserole
This comforting casserole combines the natural sweetness of butternut squash and apples with a hint of warm spices, perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2-3 apples (Granny Smith or your favorite variety), peeled and sliced
– 2 tbsp butter
– 1 onion, chopped
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy cream
– 1/2 cup brown sugar
– 1/4 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and squash until tender, about 10 minutes.
3. Add apples, cinnamon, nutmeg, and salt; cook for an additional 5 minutes.
4. In a separate bowl, whisk together heavy cream and brown sugar.
5. Grease a 9×13-inch baking dish with butter.
6. Combine cooked squash mixture with cream mixture; stir to combine.
7. Sprinkle rolled oats on top.
8. Bake for 35-40 minutes or until the casserole is golden brown.
Cooking Time: Approximately 45-50 minutes
Whole Butternut Squash Gnocchi with Brown Butter Sauce
Transform ordinary pasta nights into a fall-inspired feast with these tender and flavorful gnocchi made from roasted butternut squash. The nutty brown butter sauce adds a rich and creamy depth to this seasonal delight.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 cloves garlic, minced, and salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes or until tender.
3. Scoop out the flesh and mash in a bowl with flour, semolina flour, salt, baking powder, and Parmesan cheese. Mix well.
4. Add the egg and mix until a dough forms.
5. Roll out the dough to desired thickness and cut into small pieces (about 1/2 inch).
6. Cook gnocchi in boiling water for 3-5 minutes or until they float. Drain and serve with brown butter sauce.
Cooking Time: About 1 hour 15 minutes (including roasting time)
Butternut Squash and Pumpkin Seed Salad
As the seasons change, warm up with this vibrant salad that combines roasted butternut squash with toasted pumpkin seeds, crunchy kale, and tangy goat cheese. A perfect blend of sweet, savory, and nutty flavors.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup pumpkin seeds
– 2 cups curly kale, stems removed and discarded
– 1/2 cup crumbled goat cheese
– 2 tbsp olive oil
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
2. In a dry skillet, toast pumpkin seeds over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned.
3. Massage kale leaves with olive oil, salt, and pepper to tenderize. Divide between two plates.
4. Top kale with roasted butternut squash, toasted pumpkin seeds, and crumbled goat cheese. Drizzle with honey and serve.
Cooking Time: 50 minutes
Summary
Get ready to fall in love with these 20 delicious whole butternut squash recipes! From savory dishes like roasted butternut squash with maple glaze and stuffed squash with quinoa and kale, to comforting soups and stews, there’s something for everyone. Try grilling your squash with herb butter or making a hearty lasagna. You can even use it in sweet dishes like casserole with apple or in savory pasta bakes. These recipes showcase the versatility of butternut squash and are perfect for enjoying during the fall season.
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