Butternut Squash Vegetarian Recipes UK For Easy Meals

Butternut squash is a versatile and delicious vegetable that shines in vegetarian recipes, especially here in the UK where seasonal produce is celebrated. Its sweet, nutty flavour and smooth texture make it a fantastic ingredient to create hearty meals that satisfy both vegans and vegetarians alike.

Whether roasted, mashed, or blended into soups, butternut squash adds a comforting warmth to your dishes, perfect for chilly days or festive occasions.

In this blog post, we’ll explore a selection of the best butternut squash vegetarian recipes popular across the UK, complete with easy-to-follow instructions and helpful tips. From vibrant salads to creamy pastas and warming soups, these recipes prove that vegetarian cooking can be exciting, nutritious, and full of flavour.

If you’re looking to add more plant-based meals to your repertoire, these dishes will inspire your next kitchen adventure!

Why You’ll Love These Recipes

Butternut squash is not only delicious but also incredibly nutritious, packed with vitamins A and C, fibre, and antioxidants. These recipes highlight its natural sweetness while combining complementary flavours and textures.

You’ll appreciate how easy it is to prepare butternut squash, even if you’re new to cooking with it!

All recipes featured are vegetarian and easily adaptable for vegans by swapping out dairy or honey ingredients. Plus, they suit a variety of diets, making them great for family meals or entertaining guests with diverse preferences.

You’ll find they balance health and indulgence perfectly.

Additionally, these recipes use readily available UK ingredients and kitchen equipment, so you don’t have to hunt down exotic products or tools. Whether you’re cooking a quick weeknight dinner or planning a weekend feast, these butternut squash dishes will become staples in your meal rotation.

Ingredients

• Butternut squash – peeled, deseeded and cubed (approx. 1 medium squash, 900g)
• Olive oil – 3 tbsp
• Salt and freshly ground black pepper – to taste
• Garlic cloves – 2, finely chopped
• Onion – 1 medium, diced
• Vegetable stock – 750ml (for soups and stews)
• Fresh thyme or sage – a few sprigs
• Chickpeas – 400g can, drained and rinsed
• Spinach – 100g fresh leaves
• Red chilli flakes – optional, a pinch for heat
• Greek yoghurt or plant-based yoghurt – 100g (for serving or garnish)
• Parmesan cheese or nutritional yeast – 50g (optional)
• Cooked pasta or rice – 300g (optional for one of the recipes)
• Lemon juice – 1 tbsp, freshly squeezed
• Walnuts or pecans – 50g, chopped (for topping or salads)

Equipment

• Sharp chef’s knife
• Cutting board
• Large roasting tray or baking sheet
• Large saucepan or soup pot
• Wooden spoon
• Blender or food processor (for soups)
• Measuring spoons and cups
• Mixing bowls
• Oven preheated to 200°C (fan-assisted) / 220°C (conventional)
• Colander (for draining chickpeas or pasta)

Instructions

Recipe 1: Roasted Butternut Squash and Chickpea Salad

1. Preheat your oven to 200°C (fan) or 220°C (conventional).
2. Prepare the butternut squash: Peel, deseed, and cut into 2cm cubes. Toss with 2 tbsp olive oil, salt, pepper, and a pinch of chilli flakes if using.
3. Spread the squash evenly on a roasting tray and roast for 25-30 minutes until golden and tender, turning halfway.
4. Drain and rinse chickpeas. Toss with 1 tbsp olive oil, salt, and pepper, then add to the tray for the last 10 minutes of roasting to crisp up.
5. Meanwhile, prepare the dressing: In a small bowl, whisk together lemon juice, a pinch of salt, pepper, and a drizzle of olive oil.
6. Combine roasted squash, chickpeas, and fresh spinach in a large bowl. Drizzle the dressing over and toss gently.
7. Top with chopped walnuts or pecans and a sprinkle of Parmesan or nutritional yeast for a savoury finish.

Recipe 2: Creamy Butternut Squash Soup

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add diced onion and garlic, sauté until softened and translucent, about 5 minutes.
3. Add cubed butternut squash and fresh thyme, stirring for 2-3 minutes.
4. Pour in vegetable stock to cover the squash and bring to a boil.
5. Reduce heat and simmer for 20 minutes or until squash is very tender.
6. Remove thyme sprigs, then blend the soup until smooth and creamy using a blender or food processor.
7. Return to pot, season with salt and pepper, and gently reheat if needed.
8. Serve hot with a dollop of yoghurt and a sprinkle of chilli flakes or fresh herbs.

Recipe 3: Butternut Squash and Spinach Pasta

1. Cook 300g pasta according to package instructions until al dente. Drain and set aside.
2. Roast butternut squash cubes as in recipe 1, or sauté in a pan with olive oil until tender.
3. In a large pan, heat 1 tbsp olive oil, add garlic and sauté for 1 minute.
4. Add roasted squash and fresh spinach, cooking until spinach wilts.
5. Toss in cooked pasta and stir to combine.
6. Season with salt, pepper, and lemon juice to brighten the flavours.
7. Sprinkle with Parmesan or nutritional yeast and serve immediately.

Tips & Variations

“If you prefer a spicier kick, add a pinch of smoked paprika or cumin to your butternut squash before roasting.”

For a vegan twist, substitute yoghurt with coconut cream or a plant-based alternative. You can also swap Parmesan for nutritional yeast to keep the cheesy flavour without dairy.

If you want to add protein, try tossing in cooked lentils, tofu cubes, or tempeh for extra heartiness. Butternut squash also pairs beautifully with sage, rosemary, and cinnamon – experiment with these herbs and spices to suit your taste.

Leftovers can be stored in airtight containers in the fridge for up to 3 days. Soups and roasted squash reheat well, making them perfect for batch cooking.

Nutrition Facts

Serving Suggestions

These butternut squash vegetarian recipes pair wonderfully with warm crusty bread or a light green salad dressed with mustard vinaigrette. For a more substantial meal, serve alongside roasted root vegetables or steamed greens.

To add more texture and contrast, consider sprinkling toasted pumpkin seeds or pomegranate arils on top. A glass of chilled white wine or a fruity herbal tea complements the natural sweetness of the squash beautifully.

Interested in more vegetarian inspiration? You might also enjoy our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the vibrant Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Exploring the world of butternut squash vegetarian recipes opens up a treasure trove of flavour, nutrition, and ease. These dishes showcase how this humble vegetable can be transformed into stunning meals that are both comforting and sophisticated.

With just a few simple ingredients and basic kitchen tools, you can create dishes that impress family and friends alike.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals into your week, these recipes offer versatility and deliciousness in every bite. Don’t hesitate to experiment with herbs, spices, and accompaniments to make these dishes your own.

For more culinary adventures, check out our other recipes like the Lemon Ricotta Pasta With Arugula Recipe or the comforting Low Fodmap Appetizer Recipes.

Happy cooking and enjoy the wonderful taste of butternut squash in your vegetarian meals!

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