As the leaves turn golden and the air grows crisp, our thoughts turn to warm, comforting dishes that celebrate the flavors of fall. And what better way to do just that than with a rich, velvety butternut squash? This versatile gourd is the star of the show in our 20 Creamy Butternut Squash Recipes for Fall, featuring everything from soups and risottos to pasta dishes, casseroles, and more. Whether you’re in the mood for something light and refreshing or hearty and satisfying, we’ve got a recipe that’s sure to please.
From classic butternut squash soup with coconut milk to creamy butternut squash risotto, and from roasted butternut squash and sage pasta to decadent butternut squash mac and cheese, these recipes showcase the best of fall in every bite. So grab your apron, get cozy, and let’s dive into the world of creamy, dreamy butternut squash dishes…
Butternut Squash Soup with Coconut Milk
This comforting soup is a perfect blend of autumnal flavors, featuring roasted butternut squash and the richness of coconut milk. Serve with a swirl of cream or crusty bread for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out seeds.
2. Roast the squash for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add cumin, smoked paprika, and roasted squash to the pot. Pour in broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes.
6. Stir in coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 1 hour 15 minutes
Creamy Butternut Squash Risotto
This creamy risotto recipe combines the sweetness of butternut squash with the savory flavors of Parmesan cheese and garlic, perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
2. In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add Arborio rice and cook for 1-2 minutes, 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. If using wine, add it after 20 minutes of cooking and stir until absorbed.
6. When the squash is cooked, let it cool slightly then scoop out the flesh and add to the risotto. Stir in Parmesan cheese; season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Roasted Butternut Squash and Sage Pasta
A comforting and flavorful pasta dish that combines the sweetness of roasted butternut squash with the earthy flavor of sage.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz pasta of your choice
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Toss the squash with olive oil, garlic, salt, and pepper on a baking sheet.
4. Roast for 45-50 minutes or until the squash is tender.
5. Cook pasta according to package instructions. Drain and set aside.
6. In a large skillet, combine roasted squash, sage leaves, and a pinch of salt and pepper. Toss to combine.
7. Add cooked pasta to the skillet and toss with squash mixture.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Butternut Squash Mac and Cheese
A comforting twist on the classic macaroni and cheese, this recipe adds a deliciously sweet and nutty flavor from roasted butternut squash. Perfect for a cozy night in or a family dinner.
Ingredients:
– 8 oz macaroni
– 2 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash on a baking sheet with butter, salt, and pepper for about 30 minutes or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux. Slowly add milk, whisking constantly. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Stir in cheddar and Parmesan cheese until melted and smooth. Add cooked macaroni, roasted squash, salt, and pepper. Mix well.
6. Transfer the mixture to a baking dish and top with additional grated cheese if desired. Bake for 20-25 minutes or until golden brown.
Cooking Time: About 45-50 minutes
Butternut Squash and Spinach Lasagna
This autumnal twist on classic lasagna combines the natural sweetness of roasted butternut squash with the earthy flavor of spinach, all wrapped up in a rich tomato sauce and gooey mozzarella cheese.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (28 oz) crushed tomatoes
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 8 lasagna noodles
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes with olive oil, onion, and garlic for 30 minutes.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, combine roasted squash, spinach, crushed tomatoes, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
5. Assemble the lasagna by layering cooked noodles, tomato sauce mixture, and shredded mozzarella cheese.
6. Bake for 30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Butternut Squash Curry with Chickpeas
A flavorful and nutritious curry that combines the warmth of roasted butternut squash with the comforting taste of chickpeas.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Roast for 45 minutes, or until tender.
3. In a large skillet, sauté onions and garlic until softened. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, coconut milk, salt, and pepper to the skillet. Stir well.
5. Once the squash is cooked, scoop out the flesh and add it to the skillet. Stir until combined.
6. Simmer the curry for 10-15 minutes or until heated through.
7. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Bacon Carbonara
Elevate your pasta game with this creative twist on the classic Italian dish, combining the sweetness of butternut squash with the smokiness of bacon.
Ingredients:
– 12 oz spaghetti
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes for 30 minutes, or until tender.
3. Cook spaghetti according to package instructions; drain and set aside.
4. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
5. In a medium bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
6. Add cooked spaghetti, roasted butternut squash, and crispy bacon to the egg mixture; toss until well combined.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Butternut Squash Gnocchi with Brown Butter Sauce
This autumnal dish combines the comforting flavors of roasted butternut squash with the tender, pillowy texture of homemade gnocchi. The rich brown butter sauce adds a nutty depth to this seasonal delight.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 cloves garlic, minced, 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for about 45 minutes, or until tender.
2. Scoop out the flesh and mash with a fork. Mix with flour, semolina flour, salt, pepper, and egg.
3. Bring a large pot of salted water to boil. Roll out small portions of the dough into ropes, then cut into 1-inch pieces (gnocchi). Cook for 3-5 minutes, or until they float.
4. Make brown butter sauce by melting butter in a skillet over medium heat. Add garlic and cook for 1 minute. Stir in heavy cream.
5. Toss cooked gnocchi with the warm brown butter sauce. Serve immediately.
Cooking Time: About 45 minutes
Butternut Squash and Kale Salad with Tahini Dressing
This seasonal salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, all tied together by a creamy tahini dressing. Perfect for a quick weeknight dinner or as a healthy side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 4 cups curly kale, stems removed and chopped
– 1/2 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large bowl, massage kale leaves with 1 tablespoon olive oil, lemon juice, garlic, salt, and pepper until wilted.
4. In a small bowl, whisk together tahini, lemon juice, and 1/2 teaspoon water to create a creamy dressing.
5. Combine roasted squash, wilted kale, and tahini dressing in the bowl. Toss to combine.
Cooking Time: 30-40 minutes (roasting time)
Butternut Squash and Black Bean Enchiladas
These flavorful enchiladas combine the comfort of roasted butternut squash with the richness of black beans, all wrapped up in a crispy tortilla. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, diced tomatoes, cilantro, avocado
Instructions:
1. Preheat oven to 400°F.
2. Roast the butternut squash for 45 minutes, or until tender. Scoop out the flesh and set aside.
3. In a large skillet, cook the onion, garlic, and red bell pepper over medium heat until softened.
4. Add the black beans and cooked squash to the skillet. Stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning the squash and bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Cover with enchilada sauce and shredded cheese. Bake at 375°F for 25 minutes, or until the cheese is melted and bubbly.
Cook Time: 1 hour 15 minutes
Butternut Squash and Lentil Stew
This comforting stew is a perfect blend of flavors, textures, and nutrients, making it a great option for a weeknight dinner or a cozy weekend meal. The sweetness of the butternut squash pairs perfectly with the earthy taste of lentils, creating a deliciously balanced dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, and paprika (if using). Cook for 1 minute.
5. Add lentils, roasted squash, and broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour
Butternut Squash and Goat Cheese Tart
This sweet and savory tart is perfect for a cozy dinner or a special occasion. The roasted butternut squash and creamy goat cheese are perfectly balanced in this easy-to-make recipe.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/4 cup caramelized onions (see note)
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and cut it into 1-inch cubes.
3. Toss the squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. Roll out the puff pastry to a thickness of about 1/8 inch.
5. Arrange the roasted squash and crumbled goat cheese on one half of the pastry, leaving a 1-inch border.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush with egg wash (beaten egg mixed with a little water) for golden glaze.
8. Bake for an additional 20-25 minutes or until pastry is golden brown.
Cooking Time: About 1 hour and 15 minutes
Butternut Squash and Sage Stuffed Shells
Elevate your pasta game with this fall-inspired take on traditional stuffed shells. Butternut squash and sage add a rich, comforting flavor to the classic ricotta filling.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash (about 2 lbs), cooked and mashed
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh sage leaves, chopped
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a mixing bowl, combine cooked squash, Parmesan cheese, sage, and egg. Season with salt and pepper.
4. Stuff each pasta shell with the squash mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Butternut Squash and Caramelized Onion Pizza
Butternut Squash and Caramelized Onion Pizza Recipe
Summary: This unique pizza combines the sweetness of caramelized onions with the warmth of roasted butternut squash, perfect for a cozy dinner or gathering.
Ingredients:
– 1 lb pizza dough
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to desired thickness and place on a baking sheet.
3. In a large bowl, toss squash with olive oil, salt, and garlic until coated. Spread on a separate baking sheet and roast for 20-25 minutes or until tender.
4. Caramelize onions by cooking them in a skillet over medium-low heat for about 30-40 minutes, stirring occasionally.
5. Assemble the pizza by spreading caramelized onions, roasted squash, and Parmesan cheese evenly.
6. Bake for an additional 15-20 minutes or until crust is golden brown.
7. Garnish with fresh thyme leaves.
Cooking Time: Approximately 45-50 minutes
Butternut Squash and Wild Rice Casserole
This hearty casserole combines the natural sweetness of roasted butternut squash with the nutty flavor of wild rice, perfect for a comforting autumnal dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cups cooked wild rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup chopped fresh sage
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add cooked wild rice, chicken broth, and chopped sage. Stir to combine.
4. In a greased 9×13-inch baking dish, arrange roasted squash in an even layer. Top with wild rice mixture and sprinkle with cheese (if using).
5. Bake for an additional 20-25 minutes or until hot and bubbly.
Cooking Time: Approximately 45-60 minutes
Butternut Squash and Chickpea Buddha Bowl
A vibrant and nutritious bowl filled with the warmth of roasted butternut squash, the creaminess of chickpeas, and the crunch of fresh greens.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
– Cooked brown rice or quinoa, for serving
– Avocado slices, for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and cube the butternut squash.
3. Toss with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
4. In a large pan, sauté the red onion and garlic over medium heat until softened.
5. Add chickpeas and stir to combine. Season with salt and pepper to taste.
6. Assemble bowls by placing roasted squash, chickpea mixture, cooked rice or quinoa, and avocado slices in each bowl.
7. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 45 minutes
Butternut Squash and Apple Soup
This recipe combines the natural sweetness of butternut squash with the crispness of apples, creating a deliciously comforting soup perfect for any time of year.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2-3 apples, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45 minutes, or until tender.
3. In a large pot, sauté the chopped onion and apples in olive oil until tender.
4. Add roasted squash, broth, and heavy cream (if using). Bring to a boil, then simmer for 20-25 minutes.
5. Blend soup until smooth, season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Mushroom Quiche
A savory quiche that combines the comforting flavors of roasted butternut squash, earthy mushrooms, and flaky pastry.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 large egg
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a 400°F (200°C) oven for 45 minutes, or until tender.
3. In a large skillet, sauté the mushrooms, onion, and garlic until the mushrooms release their liquid and start to brown.
4. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
5. Arrange the roasted squash, mushroom mixture, and grated cheese in the pie crust.
6. In a separate bowl, whisk together the heavy cream and egg. Pour the mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 45 minutes
Butternut Squash and Cranberry Stuffed Acorn Squash
This recipe celebrates the flavors of fall, combining roasted butternut squash with sweet cranberries and savory spices to create a deliciously stuffed acorn squash.
Ingredients:
– 2 medium acorn squashes
– 1 large butternut squash, cooked and mashed
– 1/2 cup fresh or frozen cranberries
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out seeds.
3. In a bowl, mix together mashed butternut squash, cranberries, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each squash half with the mixture, dividing it evenly.
5. Drizzle tops with olive oil and place on a baking sheet.
6. Roast for 35-40 minutes or until the squashes are tender.
Cooking Time: 35-40 minutes
Butternut Squash and Pecan Bread Pudding
This rich and comforting bread pudding combines the sweetness of butternut squash with the crunch of pecans, perfect for a cozy fall evening.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1 medium butternut squash, cooked and mashed
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 cup chopped pecans
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine bread cubes, mashed squash, sugar, flour, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together heavy cream, eggs, and melted butter.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Fold in chopped pecans.
6. Transfer mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to cozy up with these 20 creamy butternut squash recipes perfect for fall! From soups and risottos to pasta dishes and casseroles, there’s something for everyone. Try Butternut Squash Soup with Coconut Milk or Creamy Butternut Squash Risotto for a comforting start. Or go bold with Roasted Butternut Squash and Sage Pasta or Butternut Squash Mac and Cheese. End the meal with sweet treats like Butternut Squash and Pecan Bread Pudding or Butternut Squash and Cranberry Stuffed Acorn Squash. These recipes showcase the versatility of butternut squash, proving it’s more than just a fall decoration!
