23 Comforting Vegan Butternut Squash Recipes

There’s something about butternut squash that just feels like a hug in food form. Maybe it’s that gorgeous orange color, or the way it turns sweet and buttery when roasted, or how it makes everything taste a little bit like fall—even in the middle of March when you’re desperately trying to convince yourself warmer days are coming.

I’ll be honest: for years, I only used butternut squash in soup. That’s it. I’d buy one, make soup, and call it a day. But then I realized this vegetable is basically magic. It works in creamy pastas, hearty curries, cozy casseroles, and even simple sides that come together in minutes. It’s cheap, it’s forgiving, and it somehow makes every dish feel a little more special.

These 23 recipes prove that point. Whether you need a quick weeknight dinner, something fancy for the holidays, or just a bowl of something warm to get you through a gray day, there’s a butternut squash recipe here for you. All of them are vegan, all of them are comforting, and all of them are easier than you might think.

1. Creamy Coconut Butternut Squash Soup

This is the soup that started it all for me. Roasted squash blends into a silky, slightly sweet soup with coconut milk and warm spices. It’s simple, it’s satisfying, and it freezes beautifully .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium butternut squash, peeled and cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 teaspoon ground cumin
6. ½ teaspoon cinnamon
7. 4 cups vegetable broth
8. 1 cup coconut milk
9. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large pot, heat remaining oil over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic, cumin, and cinnamon. Cook for 1 minute.
4. Add roasted squash and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Blend until smooth using an immersion blender or regular blender.
6. Stir in coconut milk and heat through. Season with salt and pepper to taste.

2. One-Pan Roasted Butternut Squash and Chickpeas

A complete meal on a single sheet pan. The squash gets caramelized and sweet while the chickpeas turn crispy and spiced. It’s weeknight dinner perfection .

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. 1 medium butternut squash, peeled and cubed
2. 1 (15-ounce) can chickpeas, drained and rinsed
3. 1 red onion, cut into wedges
4. 2 tablespoons olive oil
5. 1 teaspoon cumin
6. ½ teaspoon smoked paprika
7. ¼ teaspoon cinnamon
8. Pinch of cayenne (optional)
9. Salt and pepper to taste
10. Fresh parsley for garnish
11. Lemon wedges for serving

Recipe Steps:

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. In a large bowl, combine squash, chickpeas, and onion. Drizzle with olive oil and toss to coat.
3. Add cumin, paprika, cinnamon, cayenne, salt, and pepper. Toss until evenly coated.
4. Spread in a single layer on the baking sheet.
5. Roast for 25 minutes, stir, then roast for another 15-20 minutes until squash is tender and edges are browned.
6. Garnish with parsley and serve with lemon wedges.

3. Quick Garlic and Thyme Butternut Squash Mash

Creamy, garlicky mashed squash that comes together in about 10 minutes. It’s the perfect quick side for pretty much anything .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 3

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 2 cloves garlic, minced
3. 1 tablespoon olive oil or vegan butter
4. 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
5. Salt and pepper to taste
6. Splash of plant-based milk (optional)

Recipe Steps:

1. Bring a pot of salted water to a boil. Add squash cubes and cook until fork-tender, about 5-7 minutes.
2. Drain well and return to pot or transfer to a bowl.
3. Add garlic, olive oil, thyme, salt, and pepper.
4. Mash to your desired consistency—smooth or chunky.
5. Stir in a splash of plant-based milk if you want it extra creamy.
6. Serve warm.

4. Roasted Butternut Squash with Garlic and Herbs

Sometimes simple is best. Tender, caramelized squash cubes with garlic and herbs make the perfect side dish for any meal .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 medium butternut squash, peeled and cubed
2. 2 tablespoons olive oil
3. 3 cloves garlic, minced
4. 1 teaspoon kosher salt
5. ½ teaspoon black pepper
6. 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)

Recipe Steps:

1. Preheat oven to 400°F.
2. In a large bowl, toss squash cubes with olive oil, garlic, salt, pepper, and rosemary.
3. Spread in a single layer on a baking sheet.
4. Roast for 28-30 minutes until tender and edges are lightly browned.
5. Serve warm as a side dish or add to salads and grain bowls.

5. Spicy Butternut Squash and Sweet Potato Soup

This soup brings the heat in the best way. Roasted vegetables, warming spices, and a kick of chili make it extra cozy .

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:

1. 1 medium butternut squash, peeled and cubed
2. 2 sweet potatoes, peeled and cubed
3. 1 onion, sliced
4. 3 cloves garlic, peeled
5. 2 tablespoons olive oil
6. 4 cups vegetable broth
7. 1 teaspoon cumin
8. ½ teaspoon smoked paprika
9. ¼ teaspoon cayenne pepper (adjust to taste)
10. 1 cup coconut milk
11. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Spread squash, sweet potatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss.
2. Roast for 30-35 minutes until vegetables are tender and caramelized.
3. Transfer roasted vegetables to a large pot. Add vegetable broth, cumin, smoked paprika, and cayenne.
4. Simmer for 10 minutes, then blend until smooth.
5. Stir in coconut milk and heat through. Adjust seasoning to taste.

6. Cheesy Baked Stuffed Butternut Squash

Butternut squash halves stuffed with farro, spinach, and a creamy vegan “cheese” sauce. It’s fancy enough for holidays but easy enough for Sunday dinner .

Recipe Metadata:

Time to Make: 1 hour 45 minutes

Servings: 6

Ingredients:

1. 3 small butternut squash, halved lengthwise and seeded
2. Olive oil for brushing
3. 1 cup farro
4. 2⅔ cups vegetable broth
5. 1 onion, diced
6. 4 cloves garlic, minced
7. 4 cups baby spinach
8. ¼ cup olive oil
9. ¼ cup flour
10. 1 (15-ounce) can lite coconut milk
11. ¼ cup nutritional yeast
12. ½ cup vegan shredded cheese (optional)
13. Salt, pepper, and nutmeg to taste

Recipe Steps:

1. Preheat oven to 400°F. Place squash halves on a baking sheet, brush flesh with oil, and sprinkle with salt. Roast for 45-50 minutes until tender.
2. While squash roasts, cook farro in vegetable broth according to package directions.
3. In a large pan, heat 1 tablespoon oil. Add onion and cook until soft. Add garlic and cook for 1 minute. Add spinach and cook until wilted.
4. In a separate pot, heat ¼ cup oil. Whisk in flour and cook for 1 minute. Gradually whisk in coconut milk until smooth. Cook until thickened. Stir in nutritional yeast, vegan cheese if using, salt, pepper, and nutmeg.
5. When squash is cool enough to handle, scoop out some flesh, leaving a ½-inch shell. Mix scooped squash with cooked farro and spinach.
6. Stuff mixture back into squash shells. Top with sauce.
7. Reduce oven to 350°F and bake stuffed squash for 15-20 minutes until heated through. Broil for 1-2 minutes to brown the top.

7. Curried Butternut Squash and Lentil Stew

A hearty, protein-packed stew with warm curry spices. It’s thick enough to be a meal on its own.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 5

Ingredients:

1. 2 tablespoons coconut oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon grated ginger
5. 2 tablespoons curry powder
6. 1 teaspoon turmeric
7. 1 medium butternut squash, peeled and cubed
8. 1 cup brown or green lentils, rinsed
9. 1 (14-ounce) can diced tomatoes
10. 4 cups vegetable broth
11. 1 cup coconut milk
12. Salt and pepper to taste
13. Fresh cilantro for garnish

Recipe Steps:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, ginger, curry powder, and turmeric. Cook for 2 minutes until fragrant.
3. Add butternut squash, lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 30-35 minutes until lentils and squash are tender.
5. Stir in coconut milk and heat through. Season with salt and pepper.
6. Garnish with cilantro and serve.

8. Creamy Butternut Squash Pasta with Sage

Silky butternut squash sauce coats every piece of pasta in this decadent-feeling but secretly simple dish.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 teaspoon dried sage
6. ½ teaspoon nutmeg
7. 2 cups vegetable broth
8. ½ cup cashew cream or coconut milk
9. Salt and pepper to taste
10. 12 oz pasta of choice
11. Fresh sage leaves for garnish

Recipe Steps:

1. Bring a large pot of salted water to a boil for pasta.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add butternut squash, sage, nutmeg, and vegetable broth. Bring to a simmer, cover, and cook until squash is very tender, about 15 minutes.
5. While squash cooks, cook pasta according to package directions.
6. Transfer squash mixture to a blender and blend until smooth. Return to skillet and stir in cashew cream. Season with salt and pepper.
7. Drain pasta and toss with sauce. Garnish with fresh sage leaves.

9. Butternut Squash and Kale Salad with Warm Cider Dressing

A hearty salad that actually feels like a meal. Warm dressing wilts the kale slightly, and roasted squash adds sweetness.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 2 tablespoons olive oil, divided
3. Salt and pepper to taste
4. 1 bunch kale, stems removed and leaves chopped
5. ½ cup dried cranberries
6. ¼ cup pumpkin seeds
7. ¼ cup apple cider
8. 2 tablespoons apple cider vinegar
9. 1 tablespoon maple syrup
10. 1 teaspoon Dijon mustard
11. 1 shallot, minced

Recipe Steps:

1. Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until tender.
2. In a large bowl, place chopped kale.
3. In a small saucepan, combine apple cider, vinegar, maple syrup, mustard, and shallot. Bring to a simmer and cook for 3-4 minutes until slightly reduced. Whisk in remaining 1 tablespoon olive oil.
4. Pour warm dressing over kale and massage with your hands for 1-2 minutes until kale softens.
5. Add roasted squash, cranberries, and pumpkin seeds. Toss gently and serve.

10. Butternut Squash Risotto

Creamy, comforting risotto gets a fall makeover with sweet roasted squash. No constant stirring required for this version.

Recipe Metadata:

Time to Make: 1 hour

Servings: 4

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 3 tablespoons olive oil, divided
3. Salt and pepper to taste
4. 1 onion, finely diced
5. 2 cloves garlic, minced
6. 1½ cups arborio rice
7. ½ cup dry white wine (optional)
8. 4-5 cups vegetable broth, kept warm
9. ¼ cup nutritional yeast
10. Fresh sage for garnish

Recipe Steps:

1. Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. In a large pot, heat remaining 2 tablespoons oil over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add rice and stir to coat, cooking for 2 minutes until edges become translucent.
5. Add wine if using and stir until absorbed.
6. Begin adding warm broth one ladle at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for about 20-25 minutes until rice is creamy and tender.
7. Mash half the roasted squash and stir into risotto along with nutritional yeast. Fold in remaining squash chunks.
8. Season with salt and pepper. Garnish with fresh sage.

11. Moroccan-Spiced Butternut Squash Stew

Warm spices, chickpeas, and dried fruit make this stew incredibly fragrant and satisfying.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 5

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon grated ginger
5. 2 teaspoons cumin
6. 1 teaspoon cinnamon
7. 1 teaspoon coriander
8. ½ teaspoon cayenne (optional)
9. 1 medium butternut squash, peeled and cubed
10. 1 (15-ounce) can chickpeas, drained and rinsed
11. 1 (14-ounce) can diced tomatoes
12. 4 cups vegetable broth
13. ½ cup dried apricots, chopped
14. Salt and pepper to taste
15. Fresh cilantro and toasted almonds for garnish

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, ginger, and all spices. Cook for 2 minutes.
3. Add butternut squash, chickpeas, diced tomatoes, vegetable broth, and dried apricots.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until squash is tender.
5. Season with salt and pepper.
6. Garnish with cilantro and almonds. Serve with couscous or crusty bread.

12. Butternut Squash Black Bean Enchiladas

Corn tortillas filled with roasted squash and black beans, smothered in enchilada sauce and baked until bubbly.

Recipe Metadata:

Time to Make: 1 hour

Servings: 4 (8 enchiladas)

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 1 tablespoon olive oil
3. Salt and pepper to taste
4. 1 (15-ounce) can black beans, drained and rinsed
5. 1 teaspoon cumin
6. 1 teaspoon chili powder
7. 8 corn tortillas
8. 2 cups enchilada sauce
9. 1 cup vegan shredded cheese (optional)
10. Toppings: avocado, cilantro, red onion

Recipe Steps:

1. Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a bowl, mash half the roasted squash. Add black beans, cumin, chili powder, and remaining squash cubes. Mix well.
3. Reduce oven to 375°F. Spread ½ cup enchilada sauce in a 9×13 baking dish.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Fill each tortilla with squash-bean mixture, roll up, and place seam-side down in baking dish.
6. Pour remaining enchilada sauce over the top. Sprinkle with vegan cheese if using.
7. Bake for 20-25 minutes until bubbly and hot.
8. Let rest for 5 minutes, then serve with toppings.

13. Butternut Squash and Apple Soup

The classic combination of squash and apple makes this soup perfectly balanced—sweet, savory, and bright.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 5

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 medium butternut squash, peeled and cubed
7. 2 apples, peeled, cored, and chopped
8. 1 teaspoon dried thyme
9. 4 cups vegetable broth
10. ½ cup apple cider
11. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
2. Add garlic and cook for 1 minute.
3. Add butternut squash, apples, thyme, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes until vegetables are tender.
5. Blend until smooth using an immersion blender.
6. Stir in apple cider and heat through. Season with salt and pepper.
7. Serve hot, garnished with a drizzle of apple cider if desired.

14. Crispy Baked Butternut Squash Fries

These oven-baked fries are crispy on the outside, tender on the inside, and way healthier than regular fries.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 3

Ingredients:

1. 1 small butternut squash, peeled, seeded, and cut into fry-shaped sticks
2. 2 tablespoons cornstarch
3. 2 tablespoons olive oil
4. 1 teaspoon garlic powder
5. 1 teaspoon smoked paprika
6. ½ teaspoon salt
7. Pepper to taste

Recipe Steps:

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. In a large bowl, toss squash sticks with cornstarch until evenly coated.
3. Add olive oil, garlic powder, smoked paprika, salt, and pepper. Toss well.
4. Arrange fries in a single layer on the baking sheet, making sure they’re not touching.
5. Bake for 15 minutes, flip carefully, then bake for another 10-15 minutes until crispy and golden.
6. Serve immediately with your favorite dipping sauce.

15. Butternut Squash and Spinach Lasagna

Layers of pasta, creamy squash puree, spinach, and vegan ricotta come together for the ultimate comfort food.

Recipe Metadata:

Time to Make: 1 hour 30 minutes

Servings: 8

Ingredients:

1. 1 medium butternut squash, peeled and cubed
2. 2 tablespoons olive oil
3. Salt and pepper to taste
4. 1 onion, diced
5. 4 cloves garlic, minced
6. 1 (15-ounce) can crushed tomatoes
7. 1 teaspoon dried basil
8. 1 teaspoon dried oregano
9. 10 oz fresh spinach
10. 2 cups vegan ricotta (store-bought or homemade)
11. 12 no-boil lasagna noodles
12. 1 cup vegan mozzarella shreds

Recipe Steps:

1. Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender. Mash half the squash, leave the rest in chunks.
2. In a saucepan, heat remaining oil. Add onion and cook until soft. Add garlic and cook for 1 minute. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15 minutes.
3. Wilt spinach in a pan with a little water, then squeeze out excess moisture.
4. In a bowl, mix vegan ricotta with mashed squash.
5. Spread a thin layer of tomato sauce in a 9×13 baking dish. Layer 3 noodles, then ricotta mixture, spinach, squash chunks, and sauce. Repeat layers.
6. Top with vegan mozzarella.
7. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for 15 more minutes.
8. Let rest for 10 minutes before serving.

16. Thai Red Curry with Butternut Squash

Creamy, spicy Thai curry with tender squash and bell peppers. It’s ready in under 30 minutes and tastes incredible.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, sliced
3. 3 cloves garlic, minced
4. 1 tablespoon grated ginger
5. 3 tablespoons red curry paste
6. 1 medium butternut squash, peeled and cubed
7. 1 red bell pepper, sliced
8. 1 (14-ounce) can coconut milk
9. 1 cup vegetable broth
10. 2 tablespoons soy sauce
11. 1 tablespoon maple syrup
12. Juice of 1 lime
13. Fresh basil or cilantro for garnish

Recipe Steps:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, ginger, and curry paste. Cook for 2 minutes.
3. Add butternut squash and bell pepper. Stir to coat.
4. Add coconut milk, vegetable broth, soy sauce, and maple syrup. Bring to a simmer.
5. Cook for 15-20 minutes until squash is tender.
6. Stir in lime juice. Garnish with fresh basil or cilantro.
7. Serve with rice.

17. Butternut Squash Quinoa Bowl with Maple Tahini Dressing

A nourishing bowl with roasted squash, protein-rich quinoa, and a creamy maple-tahini dressing.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 2 tablespoons olive oil
3. Salt and pepper to taste
4. 1 cup quinoa, rinsed
5. 2 cups water or vegetable broth
6. 1 can chickpeas, drained and rinsed
7. 4 cups kale or spinach
8. ¼ cup tahini
9. 2 tablespoons maple syrup
10. 2 tablespoons lemon juice
11. 2-3 tablespoons water
12. 1 clove garlic, minced
13. Salt to taste

Recipe Steps:

1. Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes.
2. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
3. In a small bowl, whisk tahini, maple syrup, lemon juice, water, garlic, and salt until smooth.
4. To assemble bowls, divide quinoa, roasted squash, chickpeas, and kale. Drizzle with tahini dressing.

18. Butternut Squash and Sage Flatbread

Roasted squash, caramelized onions, and crispy sage on crispy flatbread. Perfect for a light dinner or appetizer.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 2 flatbreads

Ingredients:

1. 1 small butternut squash, peeled and cubed
2. 2 tablespoons olive oil, divided
3. Salt and pepper to taste
4. 1 red onion, thinly sliced
5. 2 flatbreads or naan
6. ½ cup vegan ricotta
7. Fresh sage leaves
8. Balsamic glaze for drizzling

Recipe Steps:

1. Preheat oven to 400°F. Toss squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes.
2. In a skillet, heat remaining oil over medium heat. Add onion and cook until caramelized, about 15 minutes.
3. In the same skillet, add sage leaves and cook until crisp, about 30 seconds per side.
4. Increase oven to 425°F. Place flatbreads on a baking sheet. Spread with vegan ricotta, top with roasted squash and caramelized onions.
5. Bake for 8-10 minutes until edges are crisp.
6. Top with crispy sage leaves and drizzle with balsamic glaze.

19. Butternut Squash Chili

A hearty, warming chili with squash, beans, and plenty of spices. It’s thick, satisfying, and perfect for cold nights.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 1 green bell pepper, diced
4. 3 cloves garlic, minced
5. 2 tablespoons chili powder
6. 1 tablespoon cumin
7. 1 teaspoon smoked paprika
8. 1 medium butternut squash, peeled and cubed
9. 1 (28-ounce) can crushed tomatoes
10. 2 cups vegetable broth
11. 1 (15-ounce) can kidney beans, drained and rinsed
12. 1 (15-ounce) can black beans, drained and rinsed
13. Salt and pepper to taste
14. Toppings: avocado, cilantro, lime

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook until soft, about 5 minutes.
2. Add garlic, chili powder, cumin, and smoked paprika. Cook for 2 minutes.
3. Add butternut squash, crushed tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes until squash is tender.
5. Add kidney beans and black beans. Simmer for 10 more minutes.
6. Season with salt and pepper. Serve with desired toppings.

20. Creamy Butternut Squash Mac and Cheese

The creamiest, cheesiest mac and cheese—made with butternut squash for extra nutrients and that gorgeous orange color.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 2 cups butternut squash, peeled and cubed
2. 12 oz elbow macaroni or other pasta
3. 1 cup raw cashews, soaked in hot water for 30 minutes
4. 1 cup vegetable broth
5. ¼ cup nutritional yeast
6. 2 tablespoons lemon juice
7. 1 teaspoon garlic powder
8. 1 teaspoon onion powder
9. ½ teaspoon smoked paprika
10. Salt and pepper to taste
11. ¼ cup vegan panko breadcrumbs (optional)

Recipe Steps:

1. Bring a pot of salted water to a boil. Add squash and cook until very tender, about 10 minutes. Remove squash with a slotted spoon.
2. In the same water, cook pasta according to package directions. Drain and set aside.
3. Drain soaked cashews and add to a blender with cooked squash, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth.
4. Return pasta to pot and pour sauce over. Heat over medium-low, stirring, until warmed through.
5. If desired, sprinkle with breadcrumbs and broil for 2-3 minutes until golden.

21. Harissa Roasted Butternut Squash with Chickpeas

Spicy, smoky harissa paste transforms roasted squash into something extraordinary. Serve with couscous or in pita.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 medium butternut squash, peeled and cubed
2. 1 (15-ounce) can chickpeas, drained and rinsed
3. 1 red onion, cut into wedges
4. 3 tablespoons harissa paste
5. 2 tablespoons olive oil
6. 1 teaspoon cumin
7. Salt to taste
8. Fresh cilantro for garnish
9. Lemon wedges for serving

Recipe Steps:

1. Preheat oven to 400°F.
2. In a large bowl, combine squash, chickpeas, and onion.
3. In a small bowl, mix harissa paste, olive oil, cumin, and salt.
4. Pour harissa mixture over vegetables and toss to coat evenly.
5. Spread in a single layer on a baking sheet.
6. Roast for 25 minutes, stir, then roast for another 10-15 minutes until squash is tender and edges are caramelized.
7. Garnish with cilantro and serve with lemon wedges.

22. Butternut Squash Pancakes with Maple Pecans

Savory-sweet pancakes made with grated squash. Perfect for a cozy weekend brunch.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4 (makes about 8 pancakes)

Ingredients:

1. 1 cup grated butternut squash
2. 1¼ cups all-purpose flour
3. 2 tablespoons brown sugar
4. 2 teaspoons baking powder
5. ½ teaspoon cinnamon
6. ¼ teaspoon nutmeg
7. ½ teaspoon salt
8. 1¼ cups plant-based milk
9. 2 tablespoons melted coconut oil
10. 1 teaspoon vanilla
11. For topping: maple syrup and toasted pecans

Recipe Steps:

1. In a large bowl, whisk flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, mix plant-based milk, melted coconut oil, and vanilla.
3. Pour wet ingredients into dry and stir until just combined. Fold in grated squash.
4. Heat a lightly oiled griddle or skillet over medium heat.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on surface, about 2-3 minutes, then flip and cook another 2 minutes until golden.
6. Serve with maple syrup and toasted pecans.

23. Simple Roasted Butternut Squash Halves

The easiest way to cook butternut squash—halved, roasted, and ready to eat as-is or use in other recipes .

Recipe Metadata:

Time to Make: 50 minutes

Servings: 2

Ingredients:

1. 1 medium butternut squash
2. 1 tablespoon olive oil
3. Salt and pepper to taste
4. Optional: maple syrup, cinnamon, or fresh herbs

Recipe Steps:

1. Preheat oven to 400°F.
2. Carefully cut squash in half lengthwise. Scoop out seeds.
3. Brush cut sides with olive oil and sprinkle with salt and pepper.
4. Place cut-side down on a baking sheet lined with parchment.
5. Roast for 35-45 minutes until completely tender when pierced with a fork.
6. For extra flavor, brush with maple syrup during the last 5 minutes of roasting.
7. Serve as a simple side, or scoop out flesh to use in other recipes.