The first cold week of fall I get tired of the same grilled chicken and rice I run all summer, and butternut squash is what I switch to. It’s cheap this time of year, it roasts while I’m doing something else, and it goes into many kinds of fall dinners. I still care about hitting my protein, so most of these lean on chicken, sausage, or beans for protein. All of them are manageable on a weeknight.
Pasta, gnocchi and risotto
Squash goes into the sauce or filling in most of these.
Butternut Squash Risotto
Risotto has a reputation as fussy, but I make this one at the end of a hard week. The squash melts into the rice and provides most of the flavor, and a scoop of parmesan with a little chicken stirred in adds protein. I use the instant pot so I’m not standing there stirring for 30 minutes. It reheats better than most risotto, so I make extra.
Butternut Squash Mac and Cheese
Blending roasted squash into the cheese sauce makes mac and cheese a little lighter. The squash makes the sauce silky and replaces some of the cheese. I stir in shredded chicken or extra sharp cheddar for protein. I bake it with a crumb top, and my whole family eats it.
Butternut Squash Gnocchi
Pan-seared gnocchi with butternut squash is what I make when I want pasta that is a little lighter. Crisping the gnocchi in a hot pan gives it edges that stand up to the squash and a little browned butter and sage. I toss in seared chicken or a handful of white beans so it keeps me full until the next meal. It takes about ten minutes in the pan.
Butternut Squash Lasagna
Layers of roasted squash in place of half the noodles is a method I got from a friend. The squash makes it lighter, and a ricotta and spinach layer adds protein. It takes some assembly, so I build it on a Sunday and eat off it for 3 to 4 days.
Butternut Squash Ravioli
I started making butternut squash ravioli at home, using the store-bought kind. A quick brown butter and sage sauce is all it needs, plus a side of seared chicken sausage so it isn’t all carbs. It’s a 15-minute dinner. I keep a bag in the freezer.
Butternut Squash and Kale Pasta
I make this pasta to use up squash and greens in the fridge. The squash gets tossed with the hot pasta so it half-melts into a sauce, and the kale wilts right in the same pot. A pile of parmesan and some grilled chicken or Italian sausage make it a full plate. It takes one pot and 15 minutes.
Butternut Squash Alfredo
Squash blended into an alfredo sauce is how I get the creamy pasta I want that is lighter before a workout. The roasted squash gives it body, so you can go lighter on the cream and butter. I toss it with grilled chicken and a lot of black pepper and it tastes rich. I make it often once the weather turns.
Soup and curry
Creamy Butternut Squash Soup
A bowl of butternut squash soup sounds like a starter, but blend in white beans or a scoop of Greek yogurt and it works as a full dinner. The squash brings the sweetness and the body, so you don’t need heavy cream. I keep a container in the fridge through October and heat it up on the nights I train late. I serve it with crusty bread and a little shredded chicken on top.
Butternut Squash and Broccoli Curry
I make this curry when I want vegetables to be the main part of dinner. The squash goes soft and sweet against the broccoli and a coconut-tomato base, and chickpeas or chicken thighs add protein. It is cooked in one pan, so cleanup is quick. Serve it over rice. The leftovers taste better the next day.
Salads and bowls
Roasted Butternut Squash, Arugula and Feta Salad
Roasting the squash first turns this into a warm salad. The warm squash wilts the arugula a little, the feta brings the salt, and I always add grilled chicken or a scoop of lentils so it is dinner and not a side. It comes together fast once the squash is out of the oven. I make this when I want something lighter that is still high in protein.
Butternut Squash and Chickpea Buddha Bowl
Roasted squash, chickpeas, greens, and a grain, all built in one bowl and dressed with tahini. I make this when I want a balanced bowl that travels to the gym in a container. The chickpeas and a little chicken add protein and keep me full. Roast a sheet pan of squash on Sunday and these bowls come together in minutes for the next 3 to 4 days.
One pan dinners with meat
Squash roasts or sears alongside chicken, pork or sausage.
Chicken and Butternut Squash Skillet
One pan, chicken thighs, and cubed butternut squash roasted together until the edges caramelize. The squash soaks up the pan drippings, which adds flavor, and the chicken makes it a full dinner. I season it with rosemary and a little garlic. Cleanup is a single skillet.
Maple Roasted Butternut Squash with Pork Tenderloin
Pork tenderloin is a lean cut, and I roast maple squash alongside it. The squash caramelizes with a little maple while the pork rests, so the timing lines up. It’s a low-effort dinner for when company’s coming. Slice the pork thin and the leftovers go straight into a grain bowl.
Pork tenderloin is safe at 145°F followed by a 3 minute rest, the minimum on the FSIS safe temperature chart.
Butternut Squash and Sausage Sheet Pan Dinner
Sheet pan dinners are my weeknight default, and I make squash with sausage often when it gets cold. The sausage renders down and coats the squash while everything roasts on one tray. I add onions and a handful of Brussels sprouts and dinner takes about 5 minutes of actual work. It uses one pan and has a good amount of protein.
Stuffed and rolled bakes
Stuffed Butternut Squash with Sausage and Quinoa
Halve a butternut squash, roast it, and you’ve got a built-in bowl for whatever protein is around. I pack mine with turkey sausage and quinoa for texture and protein. It looks like more work than it is, since most of the time is in the oven. Roast 2 and you have lunch too.
Butternut Squash and Black Bean Enchiladas
Roasted squash and black beans make an enchilada filling without meat, though I’ll add shredded chicken when I want more protein. The sweetness of the squash balances the chili sauce. I roll a big pan of these and they feed the table with leftovers to spare.
