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
Butternut Squash Buddha Bowl
This butternut squash buddha bowl is packed with nutritious veggies, whole grains, and protein-rich lentils for the ultimate healthy meal.
You get tons of texture from the mushrooms and smooth lentils. Plus, I love the burst of color from the fresh spinach and creamy butternut squash!
And believe me, adding the turmeric tahini drizzle is just the cherry on top!
It's perfect for a healthy lunch or a cozy dinner!
Vegan Butternut Squash Soup
I’m always down for a delicious soup during the fall, and this comforting bowl of goodness is no exception!
It’s loaded with hearty flavors from the garlic and onion base, but it’s the butternut squash and vegetable broth that give the soup its signature creaminess.
Serve it with a hunk of crusty bread to mop up every last drop for a light and nutricious dinner!
Butternut Squash Curry with Chickpeas
When I’m craving quick and easy curries that are filled with classic Indian spices, I’ll go straight for this amazing dish.
The butternut squash gives the whole recipe a subtle sweetness that perfectly balances the fiery chili powder and garam masala.
Oh, and don’t forget the unbeatable creamy consistency of the coconut milk that pulls everything together!
The BEST dish for a bitter winter’s night.
Roasted Butternut Squash Salad (Hearty + Vegan)
If you’re looking for vegan recipes to add more greens to your diet, this vibrant and warm salad is here to save the day!
You get tons of sweetness from the cranberry and butternut squash, and the salad is beautifully balanced with crunch pecans and green onions.
Throw in the orange and maple dressing, and you’ll have a totally tangy delight on your hands.
Butternut Squash Pasta with Sage
There are days when only a bowlful of carbs will do – and that’s when I pull out this incredible butternut squash pasta!
It’s made with fragrant sage leaves and a perfectly silky butternut squash sauce (which is 100% vegan!).
Eat it as-is, or top it with vegan parmesan cheese for an Italian kick!
Turmeric Chickpea Soup
Banish those winter blues by whipping up this wholesome and colorful soup.
I’ll be the first to say that I love virtually any chickpea recipe.
But there’s something about the crunchy roasted chickpeas, aromatic veggies, and sweet squash that take this one to new heights.
Vegan Tagine Butternut Squash
This vegan tagine butternut squash is a great way to put those spices in your pantry to work.
This dish is bursting with Middle Eastern flavors and freezes beautifully in an airtight container if you plan to meal prep for the week.
Plus, I love the protein-heavy mix of chickpeas and kale that gives this comforting meal substance.
Vegan Butternut Squash Risotto Instant Pot
This vegan butternut squash risotto can be whipped up in an instant pot for a hassle-free weeknight dinner.
You get so much sweetness from the butternut squash, while the rich arborio rice and roasted garlic add texture and an immense savory flavor.
And it requires just 9 simple ingredients and is ready to roll in just over an hour (with minimal stirring!).
Squash Caramelized Onion Pasta
When I’m craving a hearty but low-effort dinner that’s suitable for the whole family, I’ll pull out this easy recipe.
The sweet roasted squash blends beautifully with the balsamic red onion and slightly tart leafy veggies.
But I can’t get enough of the al dente pasta and the subtle crunch from those chopped hazelnuts.
Bon Appetit!
Butternut Squash Lasagna
Who doesn’t love a portion of gooey lasagna that’s bursting with cheesy flavors? I know I do!
This lasagna is a plant-based take on an Italian classic that replaces meat with sauteed kale and mushrooms.
But the star of the show is the immensely creamy butternut squash cashew sauce that’s instantly lifted with bulbs of garlic.
It’s just glorious.
Butternut Squash Pear Chili Oil Pizza
If you’re looking for something different on pizza night this week, I’ve got you covered.
The base is topped with a rich and creamy garlic cashew sauce complemented by pears, arugula, and (of course!) butternut squash.
A final drizzle of chili oil is all you need to create a main course that’s the perfect mix of sweet and spicy.
Vegan Butternut Squash Mac & Cheese
This uber-creamy butternut squash mac and cheese is ready in just 30 minutes and contains classic ingredients you can grab at grocery stores!
The Dijon mustard and lemon give the base sauce a slight tang, while the nutritional yeast adds so much cheesiness.
Eat it as a cheeky side dish at your next BBQ, or serve yourself a large bowl for dinner!
Butternut Squash and Black Bean Chili
I promise that this butternut squash and black bean chili will make your next Meatless Monday a total fiesta.
It cooks up quickly in an instant pot (hello, easy clean-up!) and stores well in the fridge for days on end.
Oh, and did I mention that it’s made with pantry staples and loaded with tasty protein from the creamy black beans?
Total perfection.
Butternut Squash Stuffed Shells
Who doesn’t want to feel as though they’re dining on the Amalfi Coast with a fresh bowl of pasta?
This recipe won’t quite get you on a plane, but the vegan ricotta cheese, iron-rich spinach, and creamy butternut squash are almost as good.
Sprinkle a few red pepper flakes on top for a hit of spice, and you’ll be in heaven!
Cheesy Baked Butternut Squash
Forget stuffed peppers.
This cheesy baked butternut squash is the new kid on the block that’s filled with hearty farro and an amazing Alfredo sauce.
The bake time requires a bit of patience, but the melty and golden result you get is so worth the wait.
Roasted Butternut Squash Black Bean Quinoa Salad
Quinoa tends to get overlooked as a superfood, but it works beautifully in this fresh fall salad!
It combines fluffy quinoa with sweet and nutty butternut squash, crunchy pumpkin seeds, greens, and black beans for a protein punch.
You can eat it warm for a quick and easy weeknight dinner or serve the leftovers cold for an enviable office lunch!
Tofu Coconut Curry
You’ll find me whipping up this tofu coconut curry all the time when the cooler weather hits, as it’s ready in just 20 minutes!
I love the pops of color you get from the crunchy veggies and fresh herbs.
And those tender morsels of tofu and butternut squash you get with every bite? Delicious.
Butternut Squash Gnocchi
Homemade butternut squash and potato parcels that are cooked in a browned butter sage sauce?
Yes, please!
Top your gnocchi with sage leaves, spicy red pepper flakes, and vegan cheese for a meal that smells and tastes incredible.
Butternut Squash Chickpea Lentil Moroccan Stew
This hearty vegan stew is one of my favorite comfort foods during the fall, as it’s packed with cozy spices and loads of nutrients.
The butternut squash adds vitamins A and C, while the green lentils and chickpeas give the dish a huge hit of protein to keep you full.
You can serve it with brown rice or couscous, but I love wiping up the sauce with fluffy naan bread!
Vegan Butternut Squash Queso
I’ll always whip up this amazing creamy queso when butternut squash season rolls around.
It tastes just as good as typical cheese-filled versions and is amped up with jalapenos, nutritional yeast, and warming spices like paprika.
I love chowing down on this dip with a few old-school tortilla chips!
Quinoa Breakfast Tacos
Tacos for breakfast? Where do I sign up?!
These super-simple tacos are stuffed with quinoa and butternut squash and get an extra dose of flavor from the spritz of lime.
There are no hidden nasties in this recipe.
Just classic, wholesome ingredients that make a change from morning egg muffins or granola pots!
Creamy Chickpea Soup
Oh man, I am completely in love with this creamy chickpea soup as it’s thick, indulgent, and packed with healthy veggies.
The butternut squash gives the soup a smooth and rich base, and I love the parsley pesto that adds a subtle herby flavor.
All you need to make the magic happen is a standard blender or immersion blender!
Festive Stuffed Squash
This festive stuffed squash recipe is perfect as a showstopper for your vegan holiday table.
It’s made with a glorious mix of spiced chestnut, quinoa, lentils, and a few dried cranberries for a sweet and juicy surprise.
I dare you to stop at just one!
Butternut Squash Brownies
I adore black bean brownies, but I think these butternut squash brownies are a serious contender for the ultimate vegan dessert prize!
They’re seriously fudgy and are a decadent and delicious way to hit your 5-a-day while having a sweet treat.
Oh, and that creamy chocolate avocado frosting is bound to make you swoon!
Butternut Squash Smoothies
Butternut squash all whizzed up into a tasty for breakfast? You bet!
This dairy-free delight is packed with fiber, vitamins, and antioxidants, making it one of my go-to superfoods after a tough gym session.
If you want an extra protein boost, blend in a scoop of vegan protein powder!
How to Peel Butternut Squash Fast
To peel butternut squash quickly, it’s a good idea to do the following:
- Put the squash on a cutting board and use a large cook knife cut off the top stem and ends of the squash.
- You can then cut the butternut squash roughly in half across the middle (where the cylindrical shape stops!).
- 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
- 35 Vegan Fall Recipes
- 30+ Fall Soup Recipes To Keep You Warm
- 25 Healthy Butternut Sqaush Recipes
- 45 Cozy and Hearty Fall Dinner Ideas
- 35 Easy Curry Recipes (From Mild To Spicy)
Vegan Butternut Squash Buddha Bowls
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
- 1 15 ounce can green lentils - drained
- 6 ounce quick cook farro - or brown rice, couscous, quinoa
- Sea salt
- Black pepper
- 2 servings turmeric tahini dressing
Toppings
- Parsley or salad cress
- Green onions
- Sesame seeds
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!
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