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Butternut Squash Recipes

Category Vegetables
Roasted Stuffed Butternut Squash
Winter squash, such as butternut, can be used to prepare sweet or savory dishes. This page contains butternut squash recipes.


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By 3 found this helpful
April 29, 2013

This can be done with either butternut squash or sweet potatoes. With the sweet potatoes, you can add a dollop of whipping cream. I don't know how the squash would taste with the whipping cream.

It is flavored with apple juice or apple cider. The pecans are toasted and add protein.

Organic Blue Agave is a sweetener that is way sweeter than sugar. If you are using regular sugar for this recipe, use twice as much. Agave is not quick to spike sugar in the body as it takes a long time to absorb in the body!


  • 1/4 cup plus 1 tablespoon chopped pecans
  • 3 lb butternut squash or sweet potatoes, peeled
  • 1/2 cup apple juice or cider
  • 2 Tbsp butter or margarine
  • 1/2 Tbsp organic blue agave sweetner or 1 Tbsp regular sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried sage
  • 1 container whipped desSert topping


  1. Bake chopped pecans in a shallow pan for 8-10 minutes at
    350 degrees F.
  2. Cut peeled squash or sweet potatoes in half lengthwise, remove and discard seeds of squash.
  3. Cut each half into four pieces.
  4. Cut each of the smaller pieces into 2 inch cubes.
  5. Stir together squash, apple juice or cider, and butter, sweetener or sugar, and salt and pepper and 1/4 cup water in deep 12 inch skillet.
  6. Bring to boil over medium high heat.
  7. Cover skillet, reduce heat and simmer 25 minutes stirring occasionally.
  8. Uncover and cook 5-7 additional minutes. Squash or sweet potatoes should be tender and the juices in the skillet should be thickened by the end of this time.
  9. Gently toss in toasted pecans and sage and mix until well combined.
  10. You may place a dollop of dessert topping on top of sweet potatoes.
Comment Was this helpful? 3

By 1 found this helpful
October 21, 2014

This is a delicious way to prepare butternut squash. A perfect dish for the fall.


  • 1/2 butternut squash
  • 4 green onions
  • 1 small bulb of garlic
  • oil
  • peanuts
  • salt


  1. Cut squash in half (save other half for different recipe or double recipe and use whole squash). Cut half of squash in half again and peel each piece. Then, clean out the inside of the squash.
  2. Cut into thin slices.
  3. Heat a wok on high; then add oil to the wok.
  4. Peel the garlic and smash with a large knife. Add garlic to the pan and continue to stir until lightly browned.
  5. Add the squash in and stir for 30 seconds.
  6. Add salt and add 1/2 cup of water and stir.
  7. Cover with a lid and lower heat and simmer for 5 minutes or until the squash is tender.
  8. Cut green onion in 1 inch pieces. Add green onions and stir.
  9. Garnish with crushed peanuts on top. Enjoy!
Comment Was this helpful? 1

By 0 found this helpful
July 20, 2007

Pierce squash 6 or 8 times with a fork. Place squash on paper towels in microwave oven. Microwave, uncovered, at high 16-18 minutes, turning squash after 8 minutes. Let stand 5 minutes. Cut squash in half, and remove and discard seeds.

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February 1, 2015

You may substitute pork for the chicken or any winter squash or pumpkin for the butternut squash.

Dutch oven with stew

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December 8, 2008

Preheat oven to 350 degrees F. In a large pot, bring the squash to a boil. Reduce to simmer until squash is soft. In a large bowl, mash the softened squash.

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By 0 found this helpful
February 21, 2008

In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7 inch baking pan.

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By 0 found this helpful
November 9, 2006

This is a simple but tasty way to prepare butternut squash.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
November 2, 2009

I want to make muffins, but using Butternut squash instead of pumpkin. Has anyone done this and how did it turn out?

By Joan from Girard, PA

Answer Was this helpful? Yes
November 4, 20090 found this helpful

I always substitute mashed/pureed butternut squash, in equal amounts, in any recipe calling for pumpkin. IE: muffins, bread, oatmeal, anything etc. It always turns out fabulously.

Reply Was this helpful? Yes

May 18, 2007

Could someone please help me with a recipe for Sweet Potato and Butternut Muffins? These Muffins were served last week at a meeting (with a wee bit of caramel sauce on top!) and were absolutely devine! However, the caterer will not give away the recipe.

Thank you!

Kind regards,

Answer Was this helpful? Yes
By guest (Guest Post)
May 18, 20070 found this helpful

This recipe is from 101 cookbooks website the actual cookbook is Homegrown Pure and Simple by Michel Nischan - I think you could make 1/2lb sweet potato, 1/2 lb butternut suash

Butternut Squash Muffins

Flavorless vegetable oil spray (or grapeseed or rice oil in a mister or spray bottle), optional

1 pound butternut squash, peeled, seeded, and cut into small cubes (about 3 cups)

1 teaspoon coarse sea salt

8 black peppercorns

2 cinnamon sticks

2 tablespoons coriander seeds

4 cups freshly pressed apple juice (or apple cider)

1 cup raw cane sugar

2 large egg yolks

1/2 cup homemade applesauce

1/4 cup grapeseed or rice oil (heidi note: I used room temp. clarified butter)

4 large egg whites

2 cups spelt flour

2 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1. Preheat the oven to 350F. Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.

2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender,

3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.

4. Transfer the squash and reduced juice to a food processor and process until smooth.

5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.

6. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.

7. in another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.

8. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.

Makes 12 muffins.

Reply Was this helpful? Yes
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