25 Vegan Butternut Squash Recipes

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Looking for healthy and nutritious vegan butternut squash recipes to sweeten up busy weeknights? From tasty Buddha bowls to hearty curries, these simple meals will spice up any plant-based diet!

Are you looking to incorporate more vegan recipes into your weekly meal plan? 

Or maybe you’re just looking to refresh your reliable binder of plant-based picks?

Regardless of why you’re here, you’re going to love these wholesome vegan butternut squash recipes!

This comprehensive list will inspire you to beat mealtime boredom with everything from freezer-friendly soups to fresh salads.

And did I mention that they’re all super easy to make and don’t require any special ingredients?

Phew!

Why Butternut Squash Is Good For You

Butternut squash is absolutely loaded with vitamins (like C and E!), antioxidants, and beta-carotene.

Not only does this make it an excellent vegetable for reducing your risk of chronic diseases, but it can reduce inflammation and cellular damage too!

So, next time you go to a farmers’ market, you’ll definitely want to pick up this type of squash!

For more tips, also check the end of the post, where you can find out:

25 Vegan Butternut Squash Recipes

How to Peel Butternut Squash Fast

To peel butternut squash quickly, it’s a good idea to do the following:

  1. Put the squash on a cutting board and use a large cook knife cut off the top stem and ends of the squash.
  2. You can then cut the butternut squash roughly in half across the middle (where the cylindrical shape stops!).
  3. Place the cylindrical part of the squash on the flat end and remove the skin using a knife or a vegetable peeler. The tool you use will depend on the size of the squash!

How to Roast Butternut Squash

The roasting process for any squash is quick and easy.

When you’re ready to roast, grab a baking tray and place your squash halves flesh side up on a sheet of parchment paper.

Coat it with extra virgin olive oil, season with salt and pepper, and place it into a preheated oven at around 375 degrees Fahrenheit.

It should be ready in around 45 minutes or once the flesh is tender and can be pierced with a fork.

More Fall Recipes You’ll Love

Butternut squash bowl with kale, grains and mushrooms.
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Vegan Butternut Squash Buddha Bowls

Looking for vegan butternut squash recipes? This beautiful Butternut Squash Buddha Bowl contains a colorful mixture of natural, nutrient-rich, plant-based ingredients. It's perfect for a quick lunch and dinner, especially in the fall!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course
Cuisine: Vegan, Vegetarian
Servings: 2 servings
Calories: 938kcal
Author: Sara Trezzi

Ingredients

Butternut Squash and onions

  • 3 cups butternut squash - in cubes (20oz)
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • 1 red onion - cut into chunks
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Mushrooms and Kale

  • 2 cloves garlic - minced
  • 3 ½ cups mushrooms - washed and chopped – use a mix of shiitake mushrooms, chestnut, cremini, etc.
  • 3 cups kale - stems removed and chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Other ingredients

Toppings

Instructions

Butternut Squash and Onions

  • Preheat your oven to 400F (200C) and cover a baking sheet with parchment paper.
  • Place the butternut squash and red onion on a baking sheet and drizzle with extra virgin olive oil. Then sprinkle with turmeric, cumin, salt, and black pepper. Massage the spices into the vegetables with your hands or a spoon.
  • Bake for 25-30 minutes.

Farro

  • While your butternut squash and onions are cooking, prepare your grains.
  • In a medium pot, bring salted water to a boil. Add the quick cook farro, turn heat to low, and let simmer, covered, for around 10 minutes or until al dente.
  • If using any other grain, cook according to package instructions.

Mushrooms and kale

  • Heat a large skillet over medium/high heat. Add extra virgin olive oil.
  • When the olive oil is hot, add the garlic.
  • Add the washed and chopped mushrooms, sprinkle with salt and pepper, and sauté for 5-7 minutes until they release most of the water. Then add the kale and cook for another 5 minutes.

For the Buddha Bowls

  • Separate farro, butternut squash, drained lentils, and kale and mushroom mixture evenly into two bowls or meal prep containers.
  • Top with turmeric tahini dressing (or any salad dressing or hummus of your choice), some green onions, and sesame seeds, and enjoy!

Notes

Meal Prep and Storage info: If you plan to eat these bowls within 1-2 days, you can assemble them in meal prep containers with every ingredient except for the dressing. Store the dressing separately and drizzle it over the top immediately before serving.
If you need to store the bowls longer than two days, it’s best to keep the ingredients in separate containers and assemble them at the last minute. Eat within 4-5 days.
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 938kcal | Carbohydrates: 154g | Protein: 40g | Fat: 24g | Sugar: 18g

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