Butternut Squash Recipe Vegetarian Times: Easy & Delicious

Updated On: October 7, 2025

Butternut squash is a beloved autumn staple that boasts a naturally sweet, nutty flavor and a velvety texture when cooked. For vegetarians and anyone who appreciates wholesome, comforting meals, butternut squash recipes offer a wonderful way to enjoy seasonal produce while keeping dishes vibrant and nutritious.

Whether roasted, pureed, or baked, butternut squash lends itself beautifully to a variety of preparations that satisfy both the palate and the body.

In this post, we will explore several vegetarian-friendly butternut squash recipes, perfect for cozy dinners or meal prepping throughout the week. These dishes not only highlight the versatility of butternut squash but also embrace flavors that complement its subtle sweetness.

From hearty soups to roasted bowls, you’ll find inspiration to make the most of this fall favorite.

Why You’ll Love This Recipe

Butternut squash recipes are a fantastic addition to any vegetarian kitchen because they are:

  • Highly nutritious: Packed with vitamins A and C, fiber, and antioxidants.
  • Deliciously versatile: Works equally well in soups, salads, pastas, and even desserts.
  • Comforting and filling: Perfect for cool weather meals that warm you up from the inside out.
  • Easy to prepare: With simple steps, you can enjoy a gourmet-style dish at home.
  • Great for meal prep: Makes excellent leftovers that taste even better the next day.

Plus, these recipes cater to a variety of dietary preferences and can be easily adapted with your favorite spices and herbs.

Ingredients

  • 1 medium butternut squash (about 2-3 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream (optional for creaminess)
  • Fresh sage or thyme for garnish
  • 1 cup cooked quinoa or brown rice (for bowl variations)
  • 1/2 cup toasted pumpkin seeds (optional for crunch)
  • 1 cup kale or spinach, roughly chopped (optional)

Equipment

  • Large baking sheet for roasting squash
  • Sharp knife and cutting board
  • Large pot or Dutch oven for soup preparation
  • Blender or immersion blender for pureeing soup
  • Wooden spoon for stirring
  • Measuring spoons and cups
  • Serving bowls and ladle

Instructions

  1. Prepare the butternut squash: Preheat your oven to 400°F (200°C). Peel the butternut squash carefully, then cut it in half lengthwise and remove the seeds. Chop into 1-inch cubes for even roasting.
  2. Roast the squash: Toss the cubed squash with 1 tablespoon olive oil, salt, pepper, cinnamon, and nutmeg. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender and golden brown, stirring halfway through for even cooking.
  3. Sauté the aromatics: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add roasted squash and broth: Transfer the roasted squash into the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  5. Puree the soup: Using an immersion blender or a regular blender in batches, blend the soup until smooth and creamy. Return to the pot and stir in coconut milk or cream if using. Adjust seasoning with salt and pepper.
  6. Add greens (optional): For added nutrition and color, stir in chopped kale or spinach and simmer for an additional 5 minutes until wilted.
  7. Serve: Ladle the soup into bowls and garnish with fresh sage or thyme and toasted pumpkin seeds for a delightful crunch.

Tips & Variations

For an extra depth of flavor, try roasting the squash with a drizzle of maple syrup or a sprinkle of smoked paprika before roasting.

  • Make it a bowl: Serve the roasted butternut squash over cooked quinoa or brown rice, topped with sautéed kale and pumpkin seeds for a hearty vegetarian meal.
  • Spice it up: Add a pinch of cayenne pepper or a dash of curry powder to the soup to give it a warming kick.
  • Use different greens: Swiss chard or collard greens work wonderfully if kale isn’t your favorite.
  • Make it vegan: Use coconut milk or almond milk instead of cream to keep the recipe fully plant-based.
  • Storage: The soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Nutrition Facts

Nutrient Amount per Serving (1 cup)
Calories 150
Protein 3g
Carbohydrates 25g
Fiber 5g
Fat 5g
Vitamin A 457% DV
Vitamin C 35% DV
Calcium 6% DV
Iron 8% DV

Serving Suggestions

This butternut squash soup pairs beautifully with a slice of crusty whole-grain bread or a fresh green salad for a light lunch or dinner. For a more substantial meal, serve it alongside a grain bowl with quinoa and roasted veggies, or top with a dollop of Greek yogurt or vegan sour cream.

To explore more comforting vegetarian recipes, you might enjoy our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or try pairing it with a fresh, zesty Lemon Ricotta Pasta With Arugula Recipe.

Conclusion

Butternut squash is truly a gift from the fall harvest, offering a perfect balance of sweetness and earthiness that shines in vegetarian cooking. Whether you prepare it as a velvety soup, a hearty grain bowl, or roasted as a side, its versatility will keep your meals exciting and nourishing.

This collection of butternut squash recipes not only supports a vegetarian lifestyle but also encourages you to experiment with flavors and textures that delight the senses.

As you embrace these recipes, remember that cooking is about your personal touch — feel free to adjust seasonings and ingredients to suit your taste. For more inspiration on wholesome meals, check out our recipes for Low Fodmap Appetizer Recipes or the delightful Halibut Dip Recipe.

Happy cooking!

📖 Recipe Card: Roasted Butternut Squash Vegetarian Recipe

Description: A simple and flavorful roasted butternut squash dish perfect for a vegetarian meal. This recipe highlights the natural sweetness and texture of the squash with herbs and spices.

Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M

Servings: 4 servings

Ingredients

  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss butternut squash cubes with olive oil, salt, pepper, smoked paprika, thyme, garlic, and maple syrup.
  3. Spread the squash evenly on a baking sheet.
  4. Roast for 35-40 minutes, stirring halfway through, until tender and caramelized.
  5. Remove from oven and sprinkle with fresh parsley and toasted pumpkin seeds.
  6. Serve warm as a side or main dish.

Nutrition: Calories: 180 kcal | Protein: 3 g | Fat: 9 g | Carbs: 24 g

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Photo of author

Marta K

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