Butternut Squash Recipes: 9 Kid-Friendly Ideas

Butternut squash is healthy, colorful, and sweet. The best part? It's easy to sneak this autumn veggie into some of your kids' favorite meals.
By Holly V. Kapherr

  1. Pie chart: Combine 4 cups pureed butternut squash, ½ cup sweetened condensed milk, 1 whole egg plus 3 egg yolks, 1/3 cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt into a bowl and mix until smooth. Pour into a 9-inch piecrust and bake until a toothpick inserted in the center comes out clean. Serve with whipped cream.
  2. Fun fries: Peel, seed, and slice butternut squash into ½-inch thick sticks. Mix an egg yolk with 1 tablespoon of water. Coat each stick evenly in the mixture, then roll it in panko bread crumbs. Bake at 400 degrees F for 25 minutes.
  3. Mac and “more, please”: Prepare elbow macaroni, penne, or rotini as directed on the package. Drain pasta and fold in pureed butternut squash, shredded Cheddar cheese, Parmesan cheese, salt, and pepper to taste. Fill a 9" x 13" baking dish, top with bread crumbs, and bake at 350 degrees F for 20 minutes or until bubbly.
  4. Heartier hummus: Combine 1 cup butternut squash puree, ½ cup tahini, 1 teaspoon cinnamon, 1/2 teaspoon salt, and a pinch of pepper in a bowl and stir until smooth. Use as a spread for sandwiches or serve as a dip.
  5. Terrific twice-bakeds Halve a butternut squash and bake, cut-side up, on a baking sheet at 425 degrees F for 35 to 40 minutes. Let cool and then scoop out the flesh, being careful not to tear the skin. Combine the squash with bacon crumbles, 1 cup ricotta cheese, dried thyme, dried sage, and salt and pepper to taste. Refill the squash skins, sprinkle Cheddar cheese on top, and bake at 375 degrees F for another 20 minutes.
  6. Heavenly hash: Coat a nonstick skillet with 1 tablespoon olive oil. Fry cubed butternut squash, diced ham, and diced onions over medium-high heat until squash is tender. Season with salt and pepper and serve with a fried egg on top.
  7. Muffin mania: Substitute 1 cup pureed butternut squash for oil in your favorite corn muffin mix. Add ½ teaspoon nutmeg. Fill muffin cups ½ full and bake at 350 degrees F until a toothpick inserted in the center comes out clean. For breakfast muffins, top with granola before baking.
  8. Pizza mia: Spread a layer of butternut squash puree on your favorite premade pizza crust. Top with your family’s favorite toppings (suggestions: turkey pepperoni, red bell peppers, goat cheese) and bake at 450 degrees F on the middle oven rack for 15 to 20 minutes or until cheese is melted.
  9. Layers of love: Spray a 9" x 13" baking dish with cooking spray. Spread butternut squash puree on the bottom of the pan. Add no-boil lasagna noodles, ricotta cheese, and jarred Alfredo sauce. Repeat layering two or three times. Finish with a layer of mozzarella cheese. Bake, covered, at 375 degrees F for 40 minutes. Uncover and bake another 15 minutes. Let stand 15 minutes before serving. 
Raising Kids