If you’re looking for Butternut Squash recipes to get the best out of this increasingly popular vegetable, you’re in the right place. More and more people are turning to this most colourful of the Winter Squashes (in-season from September through to December) as a replacement ‘side’ instead of potatoes and carrots, but we think it deserves it’s very own place at the main meals table, with so many ways to enjoy its colour, flavour and versatility in risottos, stews and even Yorkshire Puddings.

Before you choose a new recipe, let’s start with a few top tips...

How To Store Butternut Squash

Its thick, heavy outer ‘rind’ makes Butternut Squash one of the longest-lasting vegetables around. They like to be stored in a cool, dry place - at warmer room temperature or in the fridge they’ll turn more quickly.

How To Cut Butternut Squash

Cutting can be a little tricky because of the rind, shape and thick pulp-y flesh inside. Rather than slicing as you might with smaller veg, run a large knife to ‘score’ the length of the squash, then put the blade into the cut and knock the knife until it splits in half.

Then, just as you might with a pumpkin at Halloween, scoop out the seeds (great for toasting later) and then trim the rind off before cutting your chunks for cooking - treat them as you would potatoes for mashing or roasting as a side dish, or use our recipes below.

Did you know…
You might have guessed that Butternut squash hails from the same family as pumpkins, but its 'Cucurbita moschata' species also includes cucumber and courgette.

How To Cook Butternut Squash

Butternut Squash recipes mainly use chunks, or mashed flesh with use the same par-boiling techniques as potatoes. You could simply roast or add to a stew to cook along with other ingredients, and even bake a whole (halved) one too , either stuffed/filled or ready-to-eat as it comes. Butternut Squash is good for slicing  into layers for a lasagne too, if you want to replace pasta with a crunchy, satisfying veg instead.

Butternut Squash is great for blending and mashing if you're weaning a baby, it makes a tasty and easy-to-eat meal when simply cooked and puree’d.

Butternut Risotto

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Butternut Squash and Chorizo Risotto

Savour this creamy squash and chorizo risotto when the temperature drops, for a heartwarming autumn and winter dish.

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Butternut Stew

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Butternut & Beef Casserole/Stew

Cook this one in a traditional casserole dish with hearty potatoes, butternut squash and carrots - and go wonky when they're in season for a more rustic finish to the dish.

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Butternut Puds

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Roasted Garlic and Mediterranean Vegetable Yorkshire Puddings

Mix up your Yorkshires with fresh Mediterranean vegetables to make a culinary-infusion that'll wow your crowd.

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Butternut Risotto

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Butternut Squash and Kale Risotto

You'll feel right at home with this delicious vegetarian classic - a roast squash and kale risotto glazed with white wine and enriched with Italian-style hard cheese and butter.

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