Butternut Squash Recipes: 4 Ways to Roast, Mash, and Make Soup

Butternut squash is a classic fall vegetable and a favorite on many Thanksgiving tables. Native to the Americas, it was one of the “Three Sisters” crops grown by Indigenous peoples long before European settlers arrived. Below are four delicious, easy ways to prepare butternut squash that elevate its naturally sweet, nutty flavor—perfect for holiday meals or weeknight dinners.

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Butternut squash is commonly served as a side dish, especially at Thanksgiving, but preparing it the same way every year can get repetitive. Below are four different preparations—roasted halves with warm arugula, classic Hasselback, a warm squash salad with cranberries and nuts, and a festive Hasselback topped with hazelnuts and cranberries.

How to prepare and cut butternut squash

Butternut squash has a tough skin and dense flesh, so a small trick makes it easier to cut safely:

1. Wash the squash and dry it. Use a fork to poke holes all over the skin—this releases steam if you briefly heat it.
2. Place the squash on a paper towel and microwave on high for about 3 minutes to soften the skin slightly. Use oven mitts and let it cool until it’s safe to handle.
3. Peel the skin with a vegetable peeler, slice the squash lengthwise, and scoop out the seeds. Now it’s ready to cube, slice, or roast whole as needed.

Roasted butternut squash with warm arugula salad

Roasting halved butternut squash brings out caramelized notes; pairing it with warm arugula, roasted garlic, and red onions makes an elegant side dish that’s both simple and flavorful.

INGREDIENTS:

• 2 medium butternut squashes, halved and seeded
• 100 g arugula
• 6 tbsp olive oil, divided
• 4 small sweet red onions, sliced
• 2 garlic bulbs, halved, plus 1 clove minced
• Salt and pepper
• 6 tbsp grated Parmesan (optional)

INSTRUCTIONS:

1. Preheat oven to 220°C (425°F). Prepare the squash as described above (poke, microwave 3 minutes, peel, halve, seed).
2. Place squashes skin-side down on a baking sheet, drizzle with 2 tbsp olive oil, add garlic halves flesh-side down, and cover with foil. Roast 30 minutes until tender.
3. Add sliced onions around and on top of the squash, brush onions with 2 tbsp olive oil, and roast uncovered another 25–30 minutes until golden. Remove and keep covered until serving.
4. Meanwhile, heat 2 tsp olive oil in a skillet, sauté the minced garlic briefly, then add arugula and toss for about 1 minute to wilt.
5. Serve roasted squash topped with warm arugula, onions, and a sprinkle of Parmesan if desired.

Hasselback butternut squash

The Hasselback technique creates thin, even slices without cutting all the way through, producing crisp edges and a tender interior. It’s visually impressive and deliciously textured.

How to cut Hasselback squash

Place the squash cut-side down and lay chopsticks or wooden spoons along both sides to act as a guard. Slice thinly across the squash without cutting through to the bottom, so the slices fan open during roasting.

INGREDIENTS:

• 1 medium-large butternut squash
• 5 tbsp olive oil, divided
• Salt & pepper
• 2 tbsp garlic butter (melted)
• 1 tbsp chopped parsley
• Few sage leaves (optional)

INSTRUCTIONS:

1. Preheat oven to 177°C (350°F). Brush a baking dish with 1 tbsp olive oil.
2. Prepare the squash as above (poke, microwave briefly, peel, halve, seed). Place cut-side down, guard with chopsticks, and slice thinly without cutting through.
3. Put the squash in the baking dish, season with salt and pepper, drizzle with 3 tbsp olive oil and 1 tbsp garlic butter, and add a halved garlic bulb for roasting.
4. Roast about 60 minutes, basting occasionally with the pan glaze, until slices are golden and tender. Brush with remaining glaze, sprinkle parsley and sage if using, and serve hot.

Roasted butternut squash warm salad with cranberries, nuts and Parmesan

Roasting in cubes concentrates the squash’s sweetness. Paired with dried cranberries, toasted nuts, thyme, and Parmesan, this salad is festive and texturally satisfying.

INGREDIENTS:

• 1 medium-large butternut squash, peeled and cubed
• 1 cup sweetened dried cranberries
• 5 tbsp olive oil, divided
• Salt & pepper
• 1 tbsp garlic butter (melted)
• 3 sprigs fresh thyme (or 1 tsp dried)
• 1 tbsp fresh parsley (or 1 tsp dried), for garnish
• 1/2 cup grated Parmesan

INSTRUCTIONS:

1. Preheat oven to 177°C (350°F). Brush a baking dish with 1 tbsp olive oil.
2. Prepare squash (poke, microwave briefly, peel), then cube. Toss cubes with 3 tbsp olive oil, garlic butter, salt, pepper, cranberries, and thyme.
3. Roast for about 45 minutes, turning and basting occasionally, until the squash is tender and caramelized.
4. Remove from oven, brush with remaining glaze, sprinkle with Parmesan and parsley, and serve warm.

Hasselback butternut squash with cranberries and hazelnuts

This version combines Hasselback presentation with toasted hazelnuts and sweet cranberries. Slow roasting produces crisp edges and soft, flavorful flesh while roasted garlic adds depth.

INGREDIENTS:

• 1 medium-large butternut squash
• 5 tbsp olive oil, divided
• Salt & pepper
• 2 tbsp garlic butter (melted)
• 1/2 cup sweetened dried cranberries
• 1/2 cup chopped hazelnuts, toasted
• 1 garlic bulb, halved
• Fresh parsley for garnish

INSTRUCTIONS:

1. Preheat oven to 177°C (350°F). Brush a baking dish with 1 tbsp olive oil.
2. Prepare and peel the squash as described, then make Hasselback slices using chopsticks as guards.
3. Place squash in the baking dish, season, drizzle with 3 tbsp olive oil and 1 tbsp garlic butter, and add the halved garlic bulb.
4. Roast for about 60 minutes, basting occasionally, until golden and tender.
5. While the squash roasts, soften cranberries in a splash of water, then toast hazelnuts in 1 tbsp melted garlic butter for a few minutes. Stir in cranberries and briefly heat together.
6. Remove the squash from the oven, brush with pan glaze, scatter the cranberry–hazelnut mixture over the top, garnish with parsley, and serve immediately.

More Thanksgiving recipe ideas

• Tangy cranberry sauce
• Creamy mashed potatoes
• Homemade stuffing
• Pumpkin spice cheesecake bars
• Classic pumpkin pie

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