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11 Recipes To Make With Frozen Butternut Squash

ByKate

When fall rolls around everyone turns to butternut squash for their favorite cozy dishes, but when you are in a hurry, frozen butternut squash is so much easier to cook with and tastes just as good. If you have a bag in your freezer, here are 11 things you can make with them.

A bag of frozen butternut squash opened with some of the squash coming out of the bag.

If you thought frozen butternut squash was only good for a pot of boiling water, think again. Frozen butternut squash is a little chef secret that has flown under the radar but, just like frozen peas, it tastes just as good as fresh, can be used in almost the exact same way, and eliminates all prep work.

Think about it, we all love butternut squash but after peeling the awkwardly-shaped vegetable, cutting it, scooping out the seeds, and trying to dice it into somewhat even pieces, we are 30 minutes into dinner and haven’t even made anything yet!

Frozen butternut squash is ready to cook and can be roasted, simmered, broiled, pureed, and turned into dinner in as little as 25 minutes. You don’t even need to thaw it first!

Keep reading for my favorite ways to use frozen butternut squash. Many of these recipes call for fresh but you can substitute frozen and follow the instructions as written.

What To Do With Frozen Butternut Squash

1. Chicken Tomatillo Stew from ¡Hola! Jalapeño

When the weather gets chilly, a big bowl of this seasonal stew is a must. The cooking time is pretty low making this an easy recipe to whip up on a weeknight. Serve with my favorite cornbread for dipping.

A girl sitting at a table with a bowl of butternut squash and tomatillo stew. There is a bowl of guacamole next to her.

2. Roasted Winter Vegetables Over Creamy Polenta from California Grown

I love sitting down to this cozy dinner from my friends at California Grown. Roast the butternut squash with Brussels sprouts and mushrooms then serve over creamy polenta for an easy plant-based dinner. The veggies are so good you need little more than a touch of balsamic, good olive oil, and some salt and pepper.

*Chef’s Tip: Place the sheet pan in the oven as it heats up. Roasting the vegetables on a hot sheet pan will immediately evaporate any ice on the frozen butternut squash and create a crispy crust.

A dish of polenta topped with roasted vegetables on a round placemat with a green napkin underneath it and two forks.
Image from California Grown

3. Roasted Butternut Hummus with Crispy Fried Sage from This Mess Is Ours

Here’s something new: Roast butternut squash and turn it into hummus! Just by adding the squash the nutrition value went from good to amazing, plus it will stay good in the fridge for up to a week. Make ahead for your next party or have for snacks all week. Meg made this for a Christmas party one year and I’ve been making it for every holiday since.

A round dish of orange hummus dip topped with pumpkin seeds and fried sage and black salt with vegetables next to it.
Image from This Mess Is Ours

4. Cozy Roasted Squash Soup with Coconut and Chile from ¡Hola! Jalapeño

Roast the squash with onion, salt, and pepper then combine in the soup pot and boil with coconut milk, guajillo chile powder, cumin, coriander, and a pinch of cayenne. This vegan and gluten free soup is super creamy and makes excellent leftovers.

A pot filled with butternut squash soup topped with sprigs of rosemary and black pepper with a wood spoon in the pot.

5. Squash Tacos with Peanut-Chile Salsa from Salt & Wind

These incredible tacos from my dear friend, Aida might be my favorite butternut squash recipe. You roast cubed butternut squash then tuck them into warm tortillas and top with super flavorful salsa. 

*Chef’s Tip: Make the squash and salsa up to 4 days in advance and keep each in an airtight container in the fridge. Then just heat in the microwave or on the stove to make quick tacos.

Two tacos sitting on pieces of parchment paper topped with cilantro and peanut salsa next to a dish of limes.
Image from Salt & Wind

6. Kale and Butternut Squash Salad from A Girl Defloured

Alison is a genius when it comes to main course salads. You may remember her Warm Autumnal Rice and Veg Salad from our Vegan Lunch Recipe Round-up and now she’s giving us this beauty.

To make this simple salad, heat your oven to 425 degrees F and roast the cubes of butternut squash in a single layer on the baking sheet then toss with quickly sautéed kale and a delicious dressing made with maple syrup, dijon, and shallot.

A platter with roasted squash and kale topped with roasted pumpkin seeds with a text overlay that says kale & butternut squash salad.
Image from A Girl Defloured

7. Olive Oil and Spiced Butternut Squash Bundt Cake from ¡Hola! Jalapeño

When you get tired of pumpkin, try pureed butternut squash in your fall baking. This dairy free cake is filled with warm spice flavors of cinnamon and topped with a vanilla-cognac glaze—oh my!

A butternut squash bundt cake sitting on a glass cake stand on a wood table next to a cake server.

8. Butternut Squash Gnocchi with Brown Butter and Sage from Beyond Sweet & Savory

My favorite indulgent way to kick off the fall season is by making a batch of Vy’s Butternut Squash Gnocchi. It’s easy to make gnocchi from a package but nothing compares to the flavor and texture of homemade.

Two plates of gnocchi topped with cheese and sage leaves and a dish of cheese next to them.
Image from Beyond Sweet & Savory

9. Butternut Squash Stuffed Shells from Big Delicious Life

Jessica takes the idea of stuffed shells to a whole new gorgeous fall level. Cheesy stuffed shells drenched in a creamy butternut squash sauce. Believe me, this is the dish you are going to want to take to your next potluck or fall dinner party.

A dish of stuffed shells with a spoon scooping out one shell and holding it up to the camera.
Image from Big Delicious Life

10. Roasted Squash Tostadas with Beans and Slaw from ¡Hola! Jalapeño

Roasted squash cubes tossed in a spicy Peri-Peri spice mix then piled on a crispy tostada shell with black beans and cilantro-lime slaw. Garnish with chopped roasted almonds for extra crunch.

*Chef’s Tip: Break up any frozen clumps of squash before putting in the oven.

Several plates of roasted squash tostadas topped with cabbage slaw and roasted nuts with lime slices on the plate.

11. Garlic Herb Air Fryer Butternut Squash from Heartbeet Kitchen

If you own an air fryer, this is a great way to cook frozen butternut squash. The high heat brings out the best texture and flavor in the squash with need for very little ingredients. Amanda makes her version super tasty with lots of dried herbs, olive oil, and salt.

A close-up of cubes of roasted squash tossed with spices and a spoon sitting in the squash.
Image from Heartbeet Kitchen

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