Are you looking for creative ways to use up your stash of frozen butternut squash? Look no further! This versatile ingredient can be used in a variety of dishes, from soups and stews to casseroles and baked goods. In this article, we’ll explore 18 delicious frozen butternut squash recipes that are sure to inspire your cooking.
From creamy soups to hearty risottos, and even sweet treats like pancakes and quiche, there’s something for everyone on this list. Whether you’re a seasoned chef or a busy home cook, these recipes are sure to become new favorites in your kitchen.
So go ahead, get creative with that frozen butternut squash, and discover the delicious possibilities!
Creamy Frozen Butternut Squash Soup
Savor the warmth of fall with this comforting and creamy frozen butternut squash soup, perfect for a cozy evening or as a nutritious meal prep option.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Place the chopped squash on a baking sheet, drizzle with butter, and roast for 45 minutes, or until tender.
2. In a blender or food processor, combine roasted squash, onion, garlic, heavy cream, chicken broth, and Parmesan cheese. Blend until smooth.
3. Season with salt and pepper to taste.
4. Pour the soup into an airtight container and freeze for up to 3 months.
Cooking Time: 45 minutes (roasting), 5-10 minutes (blending)
Roasted Frozen Butternut Squash with Rosemary
Elevate your winter meals with this simple and flavorful recipe, perfect for a cozy night in. Roasting frozen butternut squash brings out its natural sweetness, while the addition of rosemary adds a savory and aromatic twist.
Ingredients:
– 1 bag (12 oz) frozen butternut squash
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Remove the frozen squash from the bag and place it on the prepared baking sheet.
4. Drizzle the olive oil over the squash, then sprinkle the chopped rosemary evenly across the top.
5. Season with salt and pepper to taste.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Frozen Butternut Squash Risotto
This creamy risotto recipe incorporates the sweetness of frozen butternut squash, perfect for a cozy winter evening. A comforting and nutritious meal that’s ready in under 30 minutes.
Ingredients:
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen butternut squash, thawed and mashed
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-22 minutes of cooking, stir in mashed butternut squash and Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Butternut Squash and Kale Lasagna
Roasted Butternut Squash and Kale Lasagna
A twist on the classic Italian dish, this recipe combines the comforting flavors of lasagna with the earthy sweetness of roasted butternut squash and the nutty goodness of kale. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups kale, stems removed and chopped
– 8 lasagna noodles
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut the squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes or until tender.
3. Cook the lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, sauté the onion and garlic until softened. Add the chopped kale and cook until wilted.
5. Assemble the lasagna: Spread a layer of roasted squash on the bottom of a 9×13-inch baking dish. Top with noodles, then ricotta cheese mixture, followed by the kale mixture. Repeat this process two more times, finishing with a layer of mozzarella cheese.
6. Bake for 30 minutes or until golden brown and bubbly.
Cooking Time: 1 hour 15 minutes
Spicy Frozen Butternut Squash Curry
A creamy and flavorful curry that’s perfect for a quick weeknight dinner. This recipe uses frozen butternut squash, which is already cooked, making it a convenient and healthy option.
Ingredients:
– 1 cup frozen butternut squash
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, and cayenne pepper (if using). Cook for an additional minute.
4. Stir in the frozen butternut squash, coconut milk, salt, and pepper.
5. Bring the mixture to a simmer and cook until heated through, about 5-7 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Frozen Butternut Squash and Sage Pasta
Frozen Butternut Squash and Sage Pasta Recipe
This recipe combines the natural sweetness of butternut squash with the earthy flavor of sage, all wrapped up in a comforting bowl of pasta. Perfect for a chilly fall or winter evening.
Ingredients:
– 8 oz pasta of your choice (e.g., pappardelle, fettuccine)
– 1 medium-sized frozen butternut squash, thawed and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese (optional)
– 1/4 cup chicken or vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss pasta with olive oil, garlic, sage leaves, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 15-20 minutes, or until squash is tender and pasta is lightly toasted.
4. Add cubed butternut squash to the pasta mixture and stir to combine.
5. If using Parmesan cheese, sprinkle on top of the pasta mixture.
6. Serve hot with a drizzle of broth (if desired) and enjoy!
Cooking Time: 20-25 minutes
Butternut Squash and Lentil Stew
This comforting stew is a perfect blend of sweet butternut squash, tender lentils, and aromatic spices. It’s a great way to warm up on a chilly day and can be served as a main course or side dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika (if using). Cook for 1 minute.
3. Add squash, lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-45 minutes
Frozen Butternut Squash Pancakes
A sweet and savory twist on traditional pancakes, these frozen butternut squash pancakes are a delightful treat for any time of day.
Ingredients:
– 1 cup frozen cooked butternut squash
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons butter, melted
– Fresh blueberries or maple syrup for topping (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together egg, milk, and melted butter.
4. Add the frozen butternut squash to the wet ingredients and stir until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Using 1/4 cup measuring cups, scoop batter onto the skillet or griddle.
7. Cook for 2-3 minutes on each side, or until golden brown.
Cooking Time: 4-5 minutes per batch
Butternut Squash and Spinach Quiche
This quiche combines the warmth of butternut squash with the earthiness of spinach, perfect for a cozy brunch or dinner.
Ingredients:
– 1 large butternut squash, cooked and pureed
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together the heavy cream, eggs, salt, and pepper.
3. Add the cooked butternut squash puree and stir until combined.
4. Add the chopped spinach leaves and grated cheddar cheese; stir until well incorporated.
5. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
6. Pour the quiche filling into the pie crust.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 40-45 minutes
Frozen Butternut Squash and Chickpea Salad
A refreshing twist on traditional salads, this recipe combines the natural sweetness of frozen butternut squash with the nutty flavor of chickpeas. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 cup frozen butternut squash
– 1 can chickpeas (drained and rinsed)
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Thaw the frozen butternut squash according to package instructions.
2. In a medium-sized bowl, combine the thawed squash, chickpeas, parsley, lemon juice, and olive oil.
3. Season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Butternut Squash and Black Bean Enchiladas
Butternut Squash and Black Bean Enchiladas Recipe
Warm up with a flavorful twist on traditional enchiladas! This recipe combines the comfort of butternut squash with the earthiness of black beans, all wrapped in tender tortillas.
Ingredients:
– 2 medium butternut squash, cooked and mashed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for brushing
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the onion and garlic over medium heat until softened.
3. Add the mashed squash, black beans, cumin, paprika, salt, and pepper. Stir to combine.
4. Brush both sides of tortillas with vegetable oil.
5. Spoon about 1/4 cup of the squash mixture onto a tortilla, leaving a small border around edges.
6. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake for 25-30 minutes or until hot and bubbly.
Frozen Butternut Squash and Coconut Curry Soup
This vibrant soup combines the sweetness of roasted butternut squash with the warmth of coconut curry, perfect for a cozy evening. Frozen butternut squash makes it easy to prepare ahead of time.
Ingredients:
– 1 (14 oz) can frozen butternut squash
– 2 cups vegetable broth
– 1/2 cup coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Thaw the frozen butternut squash according to package instructions.
2. In a large pot, combine the thawed squash, vegetable broth, coconut milk, curry powder, and cumin.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and let cook for 10-15 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Butternut Squash and Goat Cheese Tart
This sweet and savory tart is perfect for a fall dinner party or a cozy weekend meal. The caramelized butternut squash pairs beautifully with the creamy goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup goat cheese, crumbled
– 1/4 cup caramel sauce (homemade or store-bought)
– 1 sheet puff pastry, thawed
– 1/2 teaspoon salt
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F.
2. Roast the butternut squash in a large bowl with salt and a drizzle of olive oil until caramelized, about 45 minutes.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread the goat cheese and caramel sauce over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange the roasted squash on top of the cheese mixture.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the crust with egg wash (beaten egg mixed with a little water) and bake for 25-30 minutes, or until golden brown.
Cooking Time: 45 minutes (roasting squash), plus 25-30 minutes for baking tart.
Frozen Butternut Squash and Apple Casserole
This comforting casserole is perfect for a cozy evening or as a side dish for the holidays. The sweetness of apples pairs beautifully with the nutty flavor of butternut squash, making it a delightful combination.
Ingredients:
– 1 large butternut squash (about 2 lbs), frozen
– 2-3 medium-sized apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine frozen butternut squash, sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Mix well.
3. Pour in the heavy cream and melted butter; mix until combined.
4. Transfer the mixture to a 9×13-inch baking dish and bake for 45-50 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 45-50 minutes
Butternut Squash and Cranberry Stuffed Acorn Squash
This recipe combines the natural sweetness of butternut squash with the tartness of cranberries, all wrapped up in a deliciously roasted acorn squash. Perfect for a cozy fall evening.
Ingredients:
– 2 medium-sized acorn squashes
– 1 large butternut squash, cooked and mashed
– 1/4 cup brown sugar
– 1/4 cup chopped fresh cranberries
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the acorn squashes and scoop out the seeds.
3. In a bowl, mix together mashed butternut squash, brown sugar, cranberries, honey, salt, and cinnamon.
4. Stuff each acorn squash with the squash mixture, dividing it evenly between the two.
5. Drizzle olive oil over the top of each squash.
6. Roast in the preheated oven for 45-50 minutes, or until the squashes are tender and caramelized.
Cooking Time: 45-50 minutes
Frozen Butternut Squash and Sage Gnocchi
This recipe combines the warmth of butternut squash with the earthy flavor of sage to create a cozy, comforting dish perfect for cold winter nights.
Ingredients:
– 1 package frozen gnocchi
– 1 cup frozen butternut squash puree
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw gnocchi according to package instructions.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Add butternut squash puree and stir to combine with the garlic and butter. Cook for 2-3 minutes or until heated through.
5. Add chopped sage and stir to combine.
6. Add thawed gnocchi to the skillet and toss to coat with the squash-sage mixture.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Butternut Squash and Walnut Loaf
Warm up with the sweet and comforting flavors of this Butternut Squash and Walnut Loaf, perfect for a cozy afternoon treat.
Ingredients:
– 1 small butternut squash (about 1 lb)
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 cup chopped walnuts
– 1/4 cup brown sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup plain Greek yogurt
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. Roast the butternut squash in a preheated oven for about 45 minutes, or until tender. Scoop out the flesh and mash.
3. In a large bowl, whisk together flour, baking powder, and salt. Add brown sugar, cinnamon, and chopped walnuts; mix well.
4. In another bowl, combine melted butter, eggs, and mashed butternut squash. Stir in Greek yogurt.
5. Pour wet ingredients into dry ingredients; mix until just combined.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Cooking Time: Approximately 1 hour and 15 minutes
Frozen Butternut Squash and Carrot Soup
Enjoy a warm and comforting soup on a chilly day with this simple recipe that combines the sweetness of butternut squash with the earthiness of carrots.
Ingredients:
– 2 cups frozen butternut squash
– 1 cup frozen carrots
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs, such as parsley or thyme, for garnish (optional)
Instructions:
1. In a large pot, combine the frozen butternut squash and carrots.
2. Pour in the vegetable broth and bring the mixture to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth.
5. If desired, stir in the heavy cream or half-and-half to add richness and creaminess.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Summary
Discover the versatility of frozen butternut squash with these 18 creative recipes! From comforting soups to hearty casseroles, and even sweet treats, this humble winter squash shines in a variety of dishes. Enjoy creamy soup or risotto, roasted with rosemary or paired with kale lasagna. Spice things up with curry or stew, or try your hand at pancakes, quiche, or gnocchi. Whether you’re in the mood for something savory or sweet, these innovative recipes showcase the best of frozen butternut squash.
