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In creamy soups, savory sides or pasta dishes, butternut squash really shines in with it's golden color! One of our recipes is sure to brighten up your day!

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By smclane

Rate this recipe 4.3/5 (12 Votes)
Roasted Butternut Squash with Pecan Ginger Glaze 1 Picture
Details

Servings 8

  • 1 cup Fisher® Pecan Halves, divided
  • 1/4 cup granulated sugar
  • 3 tsp. kosher salt, divided
  • 2 tsp. dry ginger
  • 6 pounds (3 medium) butternut squash, fully peeled, seeded and cut into 1-inch cubes
  • 2 tbsp. extra virgin olive oil
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1 cinnamon stick
  • 1/2 tsp. orange zest
  • 1/4 cup orange juice
  • 1 tbsp. red wine vinegar
  • 2 tbsp. grated fresh ginger

See this recipe

Preheat oven to 400°F. Line 2 rimmed baking sheets with aluminum foil

Top rated Butternut Squash recipes

By

Heat the oil, add the onion and cook until it has just softened but not browned

  • 1 tablespoon oil
  • 1 large onion, chopped
  • 2 tablespoons curry powder
  • 1 large butternut squash, peeled and chopped
  • 4 1/4 cups chicken stock or vegetable, homemade or canned
  • 2/3 cup yogurt
  • 2 tablespoons mango chutney
4.5/5 (51 Votes)

By

6 servings Nutrients per 1-cup serving: Calories: 252, Total Fat: 9 g, Sat

  • 1 2-lb butternut squash, peeled, seeded and cut into 1/2-inch dice
  • 3 tbsp olive oil, divided
  • 3 tbsp finely chopped fresh rosemary, divided
  • 3 tbsp finely chopped fresh sage, divided
  • Sea salt and fresh ground black pepper, to taste
  • 1 1/2 cups semi-pearled farro
  • 3 cups low-sodium chicken stock
  • 1 medium yellow onion, finely diced
  • 3 oz all-natural, uncured smoked ham, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 cup frozen peas, thawed
  • 2 tbsp fresh lemon juice
  • 1/3 cup finely grated low-fat Parmesan cheese
4.8/5 (8 Votes)

By

Boil the cubed butternut squash in about an inch of water over the stovetop for approximately 6 minutes, or until s...

  • 1 1⁄2 cup Butternut Squash (cubed)
  • 2 cups Shells (or Elbow Macaroni)
  • 1 cup Shredded Cheese (Try a combo of American & Swiss or your choice)
  • 1 tablespoon Butter
  • 1 ⁄3 cup Milk
  • __________________
  • SERVES 2
  • 3/4 cup Butternut Squash (cubed)
  • 1 cup Shells (or Elbow Macaroni)
  • 1/2 cup Shredded Cheese
  • 1 1/2 tsp Butter
  • 2 Tbsp + 2 1/2 tsp Milk
4.4/5 (22 Votes)

By

Sliced almonds add crunch to this warm and slightly spiced vegetable side dish

  • 1 medium (about 1 1/2 pounds) butternut squash, cut into 1-inch pieces
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) olive oil
  • Kosher salt
  • Pepper
  • 1/4 cup(s) sliced almonds
  • 1/4 teaspoon(s) ground cinnamon
  • 1 pinch(s) cayenne pepper
  • 4 cup(s) baby spinach
4.4/5 (9 Votes)

By

Here's a recipe you'll be filing under Favorites

  • 1 1/2 pound butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 cups chicken broth
  • 1 1/2 pound boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 can (14 ounce) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
4.4/5 (77 Votes)

By

In a medium saucepan heat broth until hot but not boiling

  • 5 cups low-sodium chicken broth or low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 ounce package frozen butternut squash puree, thawed (1-1/3 cup)*
  • 2 tablespoons chopped fresh sage
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper to taste
4.5/5 (63 Votes)

By

Giuseppe is the executive chef of Capo, Calgary

  • 2 medium butternut squash
  • 1 onion
  • 1 royal gala, or pink lady apple
  • 1/4 cup butter
  • 1 (30-ounce) carton chicken broth
  • 1 cup whipping cream
  • 1/2 teaspoons dried sage leaves, crumbled
  • Generous pinches cinnamon and salt
  • 3 tablespoons maple syrup
4.4/5 (67 Votes)

By

A velvety smooth soup comprised of wholesome seasonal produce

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup yellow or white onion, diced
  • 2 large carrots, preferably organic, peeled and chopped
  • 4 cups butternut squash, preferably organic, peeled and diced 1-inch
  • 2 garlic cloves, minced
  • 1 large sweet apple, preferably organic, peeled, cored, and chopped
  • 3 cups low-sodium vegetable stock
  • 1/2 cup apple cider, preferably organic
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure maple syrup
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
4.5/5 (55 Votes)

By

8 ServingsPrep/Total Time: 25 min

  • Ingredients
  • 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 2 tablespoons water
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
4.4/5 (59 Votes)

By

This rich, velvety, full-of-flavor soup tastes as if it has gobs of butter and cream in it

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 2 small medium onions, or 2 tablespoons onion flakes
  • 4 cups broth, chicken or vegetable
  • 2 small apples (fuji), peeled and cubed
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
4.5/5 (50 Votes)

By

Cooking Light Calories: 283 Fat: 9

  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 shallots, quartered
  • 4 garlic cloves, chopped
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
  • 1/4 cup chopped fresh cilantro
4.6/5 (45 Votes)

By

This creamy butternut squash soup features pureed butternut squash, carrot and onion and showcases the rich, swee...

  • 1 tablespoon butter
  • 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
  • 3/4 cup chopped carrot
  • 1/2 cup chopped sweet onion
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1/4 cup half-and-half
  • 1/8 teaspoon salt
5/5 (6 Votes)

By

1. Preheat oven to 400 degrees F

  • 12 slices thick-cut peppered bacon, cut into 1/2-inch pieces
  • 1/2 butternut squash, finely diced
  • 1/2 yellow onion, finely diced
  • Salt and fresh ground pepper, to taste
  • 8 tablespoons unsalted butter, divided
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 8 ounces Gruyere cheese, shredded (about 2 cups), divided
  • 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
  • 16 ounces cavatappi pasta (or shaped pasta of your choice)
  • 1 cup plain breadcrumbs
4.5/5 (42 Votes)

By

In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf

  • 1 1/2 teaspoons kosher salt, more as needed
  • 1 bay leaf
  • 1 cup fine polenta (not quick cooking)
  • 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
  • 3 tablespoons unsalted butter
  • Black pepper, as needed
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
  • 2 teaspoons minced rosemary
  • 1 teaspoon fennel seeds (optional)
  • 2 small onions, peeled, halved, and sliced into 1/4-inch half moons
  • Rosemary sprigs, for garnish (optional)
5/5 (5 Votes)

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