Butternut Squash

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Why does zucchini get all the glory in baking? Bring on the butternut squash.

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso–butternut squash sauce. The sauce delivers plenty of flavor thanks to miso and ginger, topped with lemon, cilantro, and chili crisp. The cooking time will vary depending on the fish’s thickness, so keep an eye on it as it cooks; you will know it is done when the fish flakes easily at the push of a fork. 

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.

Large pieces of butternut squash get braised in a coconut sauce spiked with chile, cayenne, and turmeric for a low-effort dish that’s full of flavor—perfect to star as the vegetarian- or vegan-friendly main event on your Thanksgiving dinner table. Serve with your favorite festive sides or simply with rice or potatoes and a side salad. A squeeze of lime juice at the end adds tang, and almonds bring some contrasting crunch.

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

Meet your new go-to flavor booster: butter that’s fully equipped with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top it off with nuts and fresh herbs.

Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.