28 of Our Best Butternut Squash Recipes to Make This Fall

Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like its relations—other winter squash such as acorn and kabocha—butternuts are at their best from early fall through winter. The big difference is that butternut squash are larger than most other winter squash, ranging in size from 6 to 12 inches long, and in weight from about 2 to 5 pounds. They have a hard, light-tan rind and golden orange flesh.

This vegetable stars in all kinds of favorite fall recipes, such as soups and pasta, and shines during the holiday season when used in side dishes (cue the creamy gratin). It's also used to make a showstopping and beloved Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.

What to Look for When Buying Butternut Squash

Choose a butternut squash that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface. Ones with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. Avoid any that have soft spots, bruises, or mold.

How to Store

Once you find a good one, you'll be pleased to know that it's a keeper. This hardy squash can be kept for up to three months in a cool, dry place. But remember that butternut squash will not last as long in a warm kitchen. For optimal storage, keep them in the basement or another cooler place if possible. Do not refrigerate the whole squash, but once cut, butternut squash can be wrapped tightly and refrigerated.

Now that you're ready to cook your butternut squash, check out our favorite recipes that put this autumnal ingredient on full display.