18 Creamy Buttercup Squash Recipes Perfect for Fall

Kick off the fall season with a cozy twist in your kitchen! Our collection of 18 creamy buttercup squash recipes is here to warm your heart and delight your taste buds. Perfect for those crisp autumn evenings, these dishes blend comfort food with seasonal flavors, making every meal a celebration. Dive in and discover your next favorite recipe that promises to be as nourishing as it is delicious.

Roasted Buttercup Squash with Maple Glaze

Delight in the harmonious blend of sweet and savory with this roasted buttercup squash, glazed to perfection with pure maple syrup. Its caramelized edges and tender flesh make it a standout side dish that effortlessly elevates any autumn table.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• A couple of tablespoons of olive oil
• A generous drizzle of pure maple syrup
• A pinch of salt
• A sprinkle of ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Toss the cubed buttercup squash with olive oil and a pinch of salt in a large bowl, ensuring each piece is lightly coated for even roasting.
3. Spread the squash in a single layer on a baking sheet, giving each piece enough space to caramelize properly.
4. Roast in the preheated oven for 25 minutes, then flip the pieces for uniform browning.
5. After flipping, drizzle the squash with maple syrup and sprinkle with cinnamon, then return to the oven for another 10-15 minutes until the edges are crispy and the glaze is bubbly.
6. Let the squash cool for a few minutes before serving to allow the flavors to meld beautifully.

For a stunning presentation, serve this glazed squash atop a bed of wild rice or alongside a crisp green salad. The contrast of textures and the deep, caramelized flavors will make this dish a memorable part of any meal.

Buttercup Squash and Sage Risotto

Savory and subtly sweet, this Buttercup Squash and Sage Risotto is a celebration of autumn’s bounty, blending creamy arborio rice with the earthy notes of sage and the rich, nutty flavor of buttercup squash for a dish that’s as comforting as it is sophisticated.

Ingredients

• 1 cup of arborio rice
• 2 cups of buttercup squash, peeled and diced into 1-inch cubes
• 4 cups of chicken or vegetable stock, kept warm
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• a splash of dry white wine
• a couple of tablespoons of olive oil
• a handful of fresh sage leaves, chopped
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of unsalted butter
• salt and freshly ground black pepper to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the arborio rice, coating each grain with oil, and toast for 2 minutes until slightly golden.
3. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. Meanwhile, in a separate pan, sauté the diced squash in a bit of olive oil over medium heat until tender and lightly caramelized, about 10 minutes.
6. Once the rice is creamy and al dente, fold in the cooked squash, chopped sage, Parmesan, and butter. Season with salt and pepper to taste.
7. Remove from heat, cover, and let it rest for 2 minutes to allow the flavors to meld.

Lusciously creamy with a hint of sweetness from the squash and a fragrant earthiness from the sage, this risotto is a perfect canvas for a sprinkle of extra Parmesan or a drizzle of truffle oil for an extra touch of luxury.

Creamy Buttercup Squash Soup

Captivating the essence of autumn, this Creamy Buttercup Squash Soup blends the natural sweetness of squash with a velvety texture that comforts the soul. Perfect for a chilly evening, it’s a dish that promises warmth and sophistication in every spoonful.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• 2 cups of vegetable broth
• 1 cup of heavy cream
• 2 tbsp of unsalted butter
• 1 small onion, diced
• a couple of garlic cloves, minced
• a splash of olive oil
• salt and freshly ground black pepper, to your liking
• a pinch of nutmeg for that warm, spicy note

Instructions

1. Heat a splash of olive oil and the unsalted butter in a large pot over medium heat until the butter melts.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the cubed buttercup squash, stirring to coat it with the onion and garlic mixture, and cook for another 5 minutes.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the squash is tender, about 20 minutes.
5. Once the squash is soft, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Return the soup to the pot, stir in the heavy cream, and warm it over low heat. Do not let it boil. Tip: Adjust the soup’s thickness by adding more broth or cream to your preference.
7. Season with salt, pepper, and a pinch of nutmeg, stirring well to combine. Tip: Taste as you go to ensure the seasoning is just right.
8. Serve hot, garnished with a drizzle of cream or a sprinkle of nutmeg for an elegant touch.

Luxuriously creamy with a hint of spice, this soup’s rich flavor profile makes it a standout dish. Try serving it in hollowed-out mini pumpkins for a festive autumn presentation that’s sure to impress.

Buttercup Squash and Coconut Curry

Harvest the essence of autumn with this Buttercup Squash and Coconut Curry, a dish that marries the earthy sweetness of squash with the rich, creamy texture of coconut milk, creating a symphony of flavors that’s both comforting and exotic.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• A couple of tablespoons of coconut oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• 1 can of coconut milk
• A splash of vegetable broth
• 1 tablespoon of curry powder
• A pinch of salt
• A handful of fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering but not smoking.
2. Add the chopped onion, stirring occasionally, until it’s translucent and soft, about 5 minutes.
3. Toss in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the curry powder, letting it toast for about 30 seconds to unlock its flavors.
5. Add the cubed buttercup squash, coating it well with the spice mixture.
6. Pour in the coconut milk and a splash of vegetable broth, bringing the mixture to a gentle simmer.
7. Cover the pot and let it cook for about 20 minutes, or until the squash is tender when pierced with a fork. Tip: Stir occasionally to prevent sticking.
8. Season with a pinch of salt, adjusting according to your preference. Tip: A little salt enhances the natural sweetness of the squash.
9. Garnish with fresh cilantro before serving.

Amazingly versatile, this curry boasts a velvety texture with a hint of spice, perfect over a bed of steamed rice or with a side of naan for dipping. The cilantro adds a fresh contrast to the rich, creamy sauce, making each bite a delightful experience.

Stuffed Buttercup Squash with Quinoa and Cranberries

Gracefully bridging the gap between hearty and healthful, this dish marries the earthy sweetness of buttercup squash with the nutty crunch of quinoa and the tart pop of cranberries, creating a symphony of flavors that’s as nourishing as it is delightful.

Ingredients

• 1 medium buttercup squash, halved and seeded
• A cup of quinoa, rinsed
• A couple of tablespoons of olive oil
• A splash of vegetable broth
• A handful of dried cranberries
• A sprinkle of chopped walnuts
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush the inside of each squash half with olive oil, then season with salt and pepper. Place them cut-side down on the baking sheet and roast for about 25 minutes, or until the flesh is tender when pierced with a fork.
3. While the squash roasts, cook the quinoa according to package instructions, but use vegetable broth instead of water for extra flavor.
4. Once the quinoa is cooked, fluff it with a fork and stir in the dried cranberries and chopped walnuts.
5. Remove the squash from the oven, turn them cut-side up, and fill each half with the quinoa mixture. Return to the oven for another 10 minutes to warm everything through.
6. Tip: For a caramelized top, broil the stuffed squash for the last 2 minutes of cooking. Keep an eye on it to prevent burning.

This dish offers a delightful contrast between the creamy squash and the chewy quinoa, with bursts of sweetness from the cranberries and a satisfying crunch from the walnuts. Try serving it on a bed of arugula for a pop of color and a peppery bite.

Buttercup Squash and Apple Bake

Harvest the essence of autumn with this Buttercup Squash and Apple Bake, a dish that marries the sweet, nutty flavors of squash with the tart crispness of apples, all enveloped in a warm, spiced embrace. Perfect for a cozy evening or a festive gathering, this bake is a testament to the beauty of seasonal produce.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• 2 large apples, cored and sliced
• A couple of tablespoons of maple syrup
• A splash of vanilla extract
• 1 teaspoon of cinnamon
• A pinch of nutmeg
• 1/4 cup of chopped pecans
• 2 tablespoons of butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Toss the cubed squash and sliced apples in a large bowl with the maple syrup, vanilla extract, cinnamon, and nutmeg until evenly coated.
3. Spread the mixture evenly in the prepared baking dish and drizzle with melted butter.
4. Sprinkle the chopped pecans over the top for a crunchy texture.
5. Bake in the preheated oven for 45 minutes, or until the squash is tender and the apples are soft.
6. Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Marvel at the harmonious blend of textures and flavors in this Buttercup Squash and Apple Bake, where the softness of the squash contrasts delightfully with the crispness of the apples. Serve it as a standout side dish or enjoy it as a light main course, perhaps with a dollop of whipped cream for an extra indulgent touch.

Buttercup Squash Gnocchi with Brown Butter Sauce

On a crisp autumn evening, nothing comforts the soul quite like a plate of homemade Buttercup Squash Gnocchi, its pillowy dumplings bathed in a nutty brown butter sauce that whispers of sophistication and simplicity in equal measure.

Ingredients

• 1 medium buttercup squash, halved and seeded
• 2 cups of all-purpose flour, plus a little extra for dusting
• 1 large egg, lightly beaten
• A pinch of salt
• A couple of tablespoons of olive oil
• 1/2 cup of unsalted butter
• A handful of fresh sage leaves
• A splash of water

Instructions

1. Preheat your oven to 375°F. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for about 45 minutes, or until the flesh is tender when pierced with a fork.
2. Let the squash cool slightly, then scoop out the flesh into a large bowl. Mash it until smooth and let it cool to room temperature.
3. Add the flour, egg, and salt to the squash. Mix until a dough forms. If it’s too sticky, add a bit more flour, but don’t overwork it.
4. Divide the dough into 4 parts. On a floured surface, roll each part into a long rope about 1/2 inch in diameter, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes, then remove with a slotted spoon.
6. In a large skillet over medium heat, melt the butter with the olive oil. Add the sage leaves and cook until the butter turns a golden brown and smells nutty, about 3 minutes.
7. Toss the cooked gnocchi in the brown butter sauce until evenly coated. Serve immediately.

Fluffy and tender, these gnocchi offer a delightful contrast to the crispy sage and rich brown butter sauce. For an extra touch of elegance, garnish with a sprinkle of freshly grated Parmesan or a drizzle of balsamic reduction.

Buttercup Squash and Spinach Lasagna

This season, transform your dinner table with a dish that marries the earthy sweetness of buttercup squash with the fresh, vibrant notes of spinach, all layered between tender sheets of pasta. The result is a lasagna that’s as visually stunning as it is delicious, offering a comforting yet sophisticated twist on the classic.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• A couple of cups of fresh spinach, roughly chopped
• 9 lasagna noodles
• 2 cups of ricotta cheese
• A splash of olive oil
• 1 cup of grated Parmesan cheese
• 2 cups of shredded mozzarella cheese
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 1/2 teaspoon of nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with a splash of olive oil.
2. Spread the cubed buttercup squash on a baking sheet, drizzle with olive oil, and roast for 25 minutes until tender and slightly caramelized.
3. While the squash roasts, cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
4. In a large bowl, mix the ricotta cheese, minced garlic, a pinch of salt and pepper, and nutmeg until well combined.
5. Layer the bottom of the prepared baking dish with 3 lasagna noodles, followed by half of the ricotta mixture, half of the roasted squash, and a handful of spinach. Sprinkle with a third of the Parmesan and mozzarella cheeses.
6. Repeat the layers once more, then top with the remaining 3 noodles and cheeses.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

You’ll love the creamy texture of the ricotta against the sweet, nutty squash and the slight bite of the spinach. For an extra touch of elegance, serve each slice with a drizzle of truffle oil or a sprinkle of fresh basil.

Buttercup Squash and Bacon Hash

Zesty flavors come together in this Buttercup Squash and Bacon Hash, a dish that marries the sweetness of squash with the smoky depth of bacon, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 1 medium buttercup squash, peeled and diced into 1/2-inch cubes
• 4 slices of thick-cut bacon, chopped
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of sprigs of fresh thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain.
2. In the same skillet, add a splash of olive oil and the diced buttercup squash. Cook for about 10 minutes, stirring occasionally, until the squash starts to soften and get a bit caramelized.
3. Add the finely chopped onion to the skillet with the squash. Cook for another 5 minutes until the onion is translucent.
4. Stir in the minced garlic and fresh thyme leaves, cooking for just 1 minute until fragrant.
5. Return the crispy bacon to the skillet, mixing everything together. Season with salt and freshly ground black pepper to taste.
6. Cook for an additional 2-3 minutes, allowing all the flavors to meld together.

Yield a dish where the buttercup squash offers a creamy texture against the crispiness of the bacon, with the thyme adding a subtle earthy note. Serve this hash as a standout side or top it with a fried egg for a hearty breakfast.

Buttercup Squash Pie with Pecan Streusel

Majestic in its simplicity and depth of flavor, this Buttercup Squash Pie with Pecan Streusel marries the earthy sweetness of squash with the rich, nutty crunch of pecans, all nestled in a flaky, buttery crust. Perfect for autumn gatherings or a cozy night in, it’s a dessert that sings with seasonal charm.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• 1 cup of granulated sugar
• 3 large eggs, lightly beaten
• a splash of pure vanilla extract
• 1/2 cup of heavy cream
• 1/4 cup of melted butter
• a pinch of salt
• 1 unbaked 9-inch pie crust
• 1/2 cup of all-purpose flour
• 1/2 cup of packed brown sugar
• 1/4 cup of cold butter, cubed
• 1/2 cup of chopped pecans

Instructions

1. Preheat your oven to 375°F (190°C) and place the rack in the middle position.
2. Steam the cubed squash until tender, about 15 minutes, then mash smoothly. Tip: A food processor can ensure a silky texture.
3. In a large bowl, whisk together the mashed squash, granulated sugar, eggs, vanilla, heavy cream, melted butter, and salt until well combined.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
5. For the streusel, mix flour and brown sugar in a bowl, then cut in the cold butter until crumbly. Stir in the pecans.
6. Sprinkle the streusel evenly over the pie filling. Tip: Don’t press down; let it sit lightly for maximum crunch.
7. Bake for 50-55 minutes, or until the filling is set and the streusel is golden. Tip: Cover the edges with foil if they brown too quickly.
8. Cool on a wire rack for at least 2 hours before serving to allow the filling to firm up.

Velvety and rich, the squash filling contrasts beautifully with the crisp pecan streusel, offering a delightful play of textures. Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Buttercup Squash and Chickpea Stew

Harvest the essence of autumn with this Buttercup Squash and Chickpea Stew, a dish that marries the sweet, nutty flavors of squash with the hearty, protein-packed goodness of chickpeas. Perfect for those crisp evenings when you crave something comforting yet sophisticated.

Ingredients

• 1 medium buttercup squash, peeled and cubed
• A couple of cups of cooked chickpeas
• 1 onion, finely chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of ground cumin
• A pinch of smoked paprika
• 1 can of diced tomatoes
• 2 cups of vegetable broth
• A handful of fresh parsley, chopped
• Salt to your liking

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
4. Toss in the cubed buttercup squash, stirring to coat it with the spices and onions.
5. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is tender when pierced with a fork.
7. Add the cooked chickpeas and simmer for an additional 5 minutes to warm them through.
8. Season with salt to your liking and sprinkle with fresh parsley before serving.

Velvety chunks of squash and creamy chickpeas come together in a richly spiced broth, offering a stew that’s as nourishing as it is flavorful. Serve it with a crusty bread to soak up every last drop, or over a bed of quinoa for an extra protein boost.

Buttercup Squash and Goat Cheese Tart

Whisking together the rustic charm of autumn produce with the creamy tang of goat cheese, this tart is a celebration of seasonal flavors that’s as visually stunning as it is delicious. Perfect for a cozy dinner party or a festive holiday table, it’s a dish that promises to impress with every bite.

Ingredients

• 1 small buttercup squash, peeled and thinly sliced
• A couple of tablespoons of olive oil
• 1 pre-made pie crust
• A splash of heavy cream
• 4 ounces of goat cheese, crumbled
• A pinch of salt and freshly ground black pepper
• 1 egg, beaten
• A handful of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a tart pan.
2. Roll out the pie crust and press it into the tart pan, trimming any excess. Chill in the fridge for 10 minutes to prevent shrinking.
3. Toss the squash slices with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until just tender.
4. Whisk together the egg and heavy cream in a small bowl for the custard.
5. Layer the roasted squash and crumbled goat cheese in the tart shell, then pour the custard over.
6. Bake for 30 minutes until the custard is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
7. Let the tart cool for 10 minutes before slicing. Tip: Use a sharp knife for clean cuts.
8. Garnish with fresh thyme leaves before serving. Tip: Serve warm to highlight the creamy texture of the goat cheese.

The tart emerges from the oven with a golden crust that gives way to layers of sweet, caramelized squash and pockets of melting goat cheese. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a crisp arugula salad.

Buttercup Squash and Sausage Stuffed Shells

Kickstarting the autumn season with a dish that marries the sweetness of buttercup squash with the hearty richness of sausage, all nestled within tender pasta shells, is a culinary delight not to be missed.

Ingredients

• a dozen jumbo pasta shells
• a couple of cups of roasted buttercup squash, mashed
• a pound of Italian sausage, casings removed
• a splash of olive oil
• a cup of ricotta cheese
• half a cup of grated Parmesan cheese
• a teaspoon of dried sage
• a pinch of nutmeg
• a cup of marinara sauce
• a handful of mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a splash of olive oil.
2. Boil the jumbo pasta shells according to the package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces as it cooks.
4. In a bowl, mix the mashed buttercup squash, ricotta cheese, Parmesan cheese, dried sage, and a pinch of nutmeg until well combined.
5. Fold the cooked sausage into the squash mixture, ensuring it’s evenly distributed.
6. Carefully stuff each pasta shell with the squash and sausage mixture and place them in the prepared baking dish.
7. Pour the marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Now, the stuffed shells boast a creamy interior with a slightly crisp top, offering a perfect balance of textures. Serve them alongside a crisp green salad for a complete meal that celebrates the essence of fall.

Buttercup Squash and Caramelized Onion Flatbread

Harvest the essence of autumn with this Buttercup Squash and Caramelized Onion Flatbread, a dish that marries the sweetness of caramelized onions with the nutty depth of roasted squash atop a crispy, golden crust. Perfect for a cozy evening in or as a show-stopping appetizer at your next gathering, this recipe promises a symphony of flavors and textures that will delight the palate.

Ingredients

• 1 small buttercup squash, peeled and thinly sliced
• 2 large onions, thinly sliced
• 2 tbsp olive oil, plus a splash for drizzling
• 1 tsp sugar
• 1 pre-made flatbread crust
• A couple of sprigs of fresh thyme
• 1/2 cup crumbled goat cheese
• Salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the squash and baking the flatbread.
2. Toss the thinly sliced buttercup squash with a tbsp of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20 minutes, or until the edges start to caramelize. Tip: Flip the squash halfway through for even roasting.
3. While the squash roasts, heat the remaining tbsp of olive oil in a large skillet over medium heat. Add the sliced onions and sugar, stirring occasionally. Cook for about 25 minutes until deeply golden and caramelized. Tip: Lower the heat if the onions start to burn.
4. Place the pre-made flatbread crust on a baking sheet. Evenly spread the caramelized onions over the crust, followed by the roasted squash slices. Sprinkle with fresh thyme leaves and crumbled goat cheese.
5. Drizzle a splash of olive oil over the top and bake in the oven for 10-12 minutes, or until the crust is crispy and the cheese has slightly melted. Tip: For an extra crispy crust, place the flatbread directly on the oven rack for the last 2 minutes of baking.

Savory with a hint of sweetness, this flatbread offers a delightful contrast between the creamy goat cheese and the crisp, caramelized vegetables. Serve it sliced with a side of arugula salad dressed in lemon vinaigrette for a complete meal that’s as beautiful as it is delicious.

Buttercup Squash and Lentil Salad

Just as the seasons transition, so does our palate crave dishes that bridge the warmth of summer with the crispness of fall. This Buttercup Squash and Lentil Salad does exactly that, offering a harmonious blend of earthy lentils and sweet, roasted squash, dressed in a vibrant vinaigrette.

Ingredients

• 1 small buttercup squash, peeled and cubed
• 1 cup of green lentils, rinsed
• A couple of tablespoons of olive oil
• A splash of apple cider vinegar
• 1 teaspoon of Dijon mustard
• A pinch of salt and freshly ground black pepper
• A handful of arugula
• A sprinkle of feta cheese (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed buttercup squash with a tablespoon of olive oil, salt, and pepper, then spread it out on the baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is tender.
3. While the squash roasts, cook the lentils in a pot of boiling water for about 20 minutes, until tender but not mushy. Drain and let them cool slightly.
4. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
5. In a large bowl, combine the roasted squash, cooked lentils, and arugula. Drizzle with the vinaigrette and toss gently to coat.
6. Tip: For an extra flavor boost, toast the lentils in a dry pan before boiling to enhance their nuttiness.
7. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
8. Tip: If using feta cheese, crumble it over the top just before serving for a creamy contrast.

Hearty yet refined, this salad boasts a delightful contrast of textures—from the creamy squash to the al dente lentils—and a balance of sweet and tangy flavors. Serve it atop a slice of crusty bread for a satisfying lunch or as a standout side at your next dinner party.

Buttercup Squash and Ginger Smoothie

Savory and subtly sweet, this Buttercup Squash and Ginger Smoothie is a harmonious blend of autumnal flavors and invigorating spice, perfect for a refreshing start to your day or a soothing afternoon pick-me-up.

Ingredients

• 1 cup of cooked buttercup squash, cooled
• A splash of almond milk, about 1/2 cup
• A couple of ice cubes
• 1 tbsp of fresh ginger, grated
• A drizzle of honey, about 1 tbsp
• A pinch of cinnamon

Instructions

1. Peel and cube the buttercup squash, then steam until tender, about 15 minutes. Let it cool completely. Tip: Steaming preserves more nutrients than boiling.
2. In a blender, combine the cooled squash, almond milk, ice cubes, grated ginger, honey, and cinnamon.
3. Blend on high until the mixture is smooth and creamy, about 1 minute. Tip: If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
4. Pour into a glass and serve immediately. Tip: For an extra touch of elegance, garnish with a thin slice of ginger or a sprinkle of cinnamon on top.

Perfectly creamy with a warm kick from the ginger, this smoothie pairs wonderfully with a crisp autumn morning or as a post-workout refresher. Try serving it in a hollowed-out mini pumpkin for a festive twist during the fall season.

Buttercup Squash and Cheddar Biscuits

Elevate your autumn table with these Buttercup Squash and Cheddar Biscuits, a harmonious blend of sweet, nutty squash and sharp, melty cheddar encased in a flaky, golden exterior.

Ingredients

• 1 cup of roasted buttercup squash, mashed
• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of cayenne pepper for a little kick
• 1/2 cup of cold unsalted butter, cubed
• 1 cup of sharp cheddar cheese, grated
• 3/4 cup of buttermilk, plus a splash more if needed

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and cayenne pepper.
3. Add the cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Stir in the grated cheddar cheese and mashed buttercup squash until just combined.
5. Pour in the buttermilk, stirring gently until the dough comes together. If the dough seems too dry, add a splash more buttermilk.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Gather the scraps, pat them out again, and cut more biscuits until all the dough is used.
8. Bake for 15-18 minutes, or until the biscuits are golden brown and puffed up.
9. Let the biscuits cool on the baking sheet for a couple of minutes before serving.

Delightfully tender with a crisp exterior, these biscuits boast a rich, savory flavor with a hint of sweetness from the squash. Serve them warm with a dollop of honey butter for an irresistible treat that bridges the gap between breakfast and dinner.

Buttercup Squash and Rosemary Focaccia

On a crisp autumn day, nothing quite compares to the comforting aroma of freshly baked focaccia, especially when it’s infused with the sweet, nutty flavors of buttercup squash and the earthy fragrance of rosemary. This recipe elevates the classic Italian bread with seasonal twists that promise to delight the senses.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of mashed buttercup squash
• a splash of olive oil
• a couple of sprigs of fresh rosemary
• 1 tsp of salt
• 1 packet of active dry yeast
• a pinch of sugar
• 3/4 cup of warm water (about 110°F)

Instructions

1. In a small bowl, dissolve the yeast and a pinch of sugar in warm water. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, mashed squash, and a splash of olive oil.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a bit more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 375°F. Punch down the dough and press it into a greased baking sheet. Dimple the surface with your fingers.
6. Strip the rosemary leaves from the sprigs and sprinkle them over the dough. Drizzle with a bit more olive oil.
7. Bake for 20-25 minutes until golden brown. Tip: For an extra crispy crust, place a pan of water in the oven during baking.
8. Let the focaccia cool on a wire rack for a few minutes before slicing. Tip: Serve warm to fully appreciate the rosemary’s aroma.

Kneaded to perfection, this focaccia boasts a tender crumb and a crispy exterior, with the squash adding a subtle sweetness that pairs beautifully with the rosemary’s piney notes. Try serving it alongside a bowl of roasted pumpkin soup for a cozy, autumnal meal.

Summary

Savory, sweet, and utterly comforting, these 18 creamy buttercup squash recipes are your ticket to a delicious fall. Whether you’re craving soup, pasta, or a hearty casserole, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!