Apartment Living: Butternut Squash Recipes for Fall

This savory fall favorite is divine for breakfast, lunch, or dinner! Experiment with these delectable butternut squash recipes for another alternative to weekday meals.

The butternut squash and bacon quiche is a filling breakfast treat for a very hungry bunch. The sage and squash lasagna is full of flavor for last minute dinner ideas.

So, what are you waiting for? Pick up some butternut squash and get to cooking fall’s favorite butternut squash recipes!

Butternut Squash and Bacon Quiche


Store-bought Flaky Dough Pie Crust (Use 9-inch pie plate to bake)
All-purpose flour, for rolling
8 slices of bacon
1 medium-size yellow onion, thinly sliced
¾ pounds of butternut squash, peeled, halved, and very thinly sliced
8 large eggs
½ cup of whole milk
½ cup of heavy cream
6 fresh sage leaves
Coarse salt and black pepper


1. Preheat the oven to 350 degrees. Prick dough all over with a fork when frozen. Bake dough like directions state on the package.

2. As crust is baking, cook bacon in a large skillet until it is almost crisp, about 10 minutes. Drain bacon on paper towels. Add onion to skillet and season with salt and pepper. Place over medium heat and cook, stirring often, for about 10 minutes or until golden brown. Spread mixture evenly in pie crust. Top with squash, overlapping the slices. Add the bacon every few rows.

3. In a bowl, whisk together the milk, cream, and eggs. Season with salt and pepper and pour the egg mixture in the pie crust until the mixture reaches the top of the crust. Top with sage leaves. Bake on the center rack for 45 minutes. Let cool for 15 minutes, cut, and serve.

Butternut Squash and Sage Lasagna


3 ½ pounds of butternut squash, peeled, seeded, and cut into 1-inch pieces
2 Tablespoons of extra-virgin olive oil
1 pound of whole-milk ricotta cheese
½ cup of heavy cream
2 large egg yolks
½ pound or 2 cups of fresh mozzarella cheese, coarsely grated
2 Tablespoons of unsalted butter
1/3 cup of loosely packed fresh sage leaves, coarsely chopped
1 ¼ cups of low-sodium chicken or vegetable stock
Lasagna noodles, cooked
1 ¼ cups of Parmesan cheese, finely grated
Nutmeg, freshly grated
Coarse salt and fresh pepper


1. Preheat the oven to 425 degrees. On a baking sheet, toss the squash, oil, and 1 teaspoon of salt. Season with pepper and bake until tender and light gold or for 25-30 minutes. Let cool.

2. Reduce the oven temperature to 375 degrees. Combine the ricotta cheese, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

3. In a small sauce pan, melt the butter. As soon as it starts to sizzle, add the sage and cook until light brown and slightly crisp at the edges. This will take about 3-4 minutes.

4. Place the squash in a medium bowl and mash ½ of it with the back of a wooden spoon. Leave ½ of the squash at whole pieces. Gently stir in the sage and butter mixture and stock. Season with salt and pepper.

5. Spread ¾ cups of the ricotta mixture in a 9-cup baking dish. Top with a layer of noodles, then spread ½ of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over the noodles. Repeat the layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan cheese over ricotta mixture.

6. Place the baking dish on a rimmed baking sheet and bake until the cheese is golden brown, or 25-30 minutes. Let stand 15 minutes before cutting and serving.

Both Butternut Squash recipes are courtesy of Martha Stewart. Above is a photo of Martha Stewart’s Butternut Squash and Sage Lasagna.