As the temperature drops and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup or a hearty, roasted squash dish to cozy up with. Winter squash, in particular, is a staple of the season, offering a range of flavors, textures, and nutritional benefits that make it a perfect addition to any meal. From creamy risottos to savory curries, there’s no shortage of ways to prepare this versatile ingredient. In fact, we’ve rounded up 20 of our favorite winter squash recipes to share with you – from classic roasted butternut squash soup to innovative stuffed acorn squash with quinoa and cranberries. Whether you’re a seasoned chef or just starting out in the kitchen, these cozy winter squash recipes are sure to become new favorites. So go ahead, get cooking, and let the warmth of winter squash bring joy to your table.
Roasted Butternut Squash Soup
Transform the flavors of fall into a creamy and comforting soup with this simple recipe.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: nutmeg, cinnamon, or other spices of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45-50 minutes, or until the squash is tender and caramelized.
5. Scoop out the roasted squash flesh and puree it in a blender or food processor.
6. In a large pot, combine the blended squash, onion, garlic, broth, and heavy cream or half-and-half.
7. Bring to a simmer and cook for 15-20 minutes, or until heated through.
8. Season with salt, pepper, and any desired spices.
Cooking Time: Approximately 1 hour 15 minutes
Spaghetti Squash with Garlic Butter Sauce
A creative twist on traditional spaghetti, this recipe replaces noodles with roasted spaghetti squash and adds a rich garlic butter sauce.
Ingredients:
– 2 medium-sized spaghetti squash
– 4 cloves of garlic, minced
– 1/2 cup unsalted butter, softened
– Salt and pepper to taste
– Optional: grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. While the squash is roasting, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
5. Remove the squash from oven and let cool slightly. Use a fork to scrape out the flesh, creating spaghetti-like strands.
6. Toss the roasted squash with garlic butter sauce, salt, and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Stuffed Acorn Squash with Quinoa and Cranberries
Experience the warm, comforting flavors of fall in this delightful squash recipe.
Ingredients:
– 2 small to medium-sized acorn squashes (about 1-1.5 lbs each)
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh cranberries
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs (thyme, sage, or parsley)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. Cook quinoa according to package instructions using water or broth.
4. In a skillet, sauté onion and garlic until softened. Add cranberries and cook for an additional minute.
5. Stuff each squash with cooked quinoa mixture, dividing it evenly between both squashes.
6. Drizzle olive oil over the squashes and season with salt and pepper to taste.
7. Bake for 45-50 minutes or until squashes are tender.
Cooking Time: 45-50 minutes
Creamy Kabocha Squash Risotto
Rich and comforting, this Creamy Kabocha Squash Risotto is a perfect autumnal treat.
Ingredients:
– 1 small kabocha squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, heat the olive oil over medium-high. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic and Arborio rice; cook for 1-2 minutes, stirring constantly.
5. If using wine, add it to the pot and cook until absorbed, about 2 minutes.
6. Add 1/2 cup of warmed broth and stir until mostly absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy, about 20-25 minutes.
7. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 45 minutes (roasting squash) + 20-25 minutes (cooking risotto)
Maple-Glazed Delicata Squash Rings
Maple-Glazed Delicata Squash Rings Recipe
A sweet and savory twist on traditional squash rings, this recipe adds a hint of maple syrup to balance the natural sweetness of delicata squash.
Ingredients:
– 2 medium delicata squashes, peeled and cut into 1-inch rings
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt, to taste
– Optional: paprika or chili powder for added spice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together maple syrup and olive oil.
3. Add squash rings to the bowl and toss to coat evenly with the glaze.
4. Season with salt to taste; add paprika or chili powder if desired for extra flavor.
5. Line a baking sheet with parchment paper and arrange squash rings in a single layer.
6. Bake for 25-30 minutes, or until tender and caramelized.
Cooking Time: 25-30 minutes
Butternut Squash and Sage Pasta
This autumnal pasta dish combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 4 sage leaves, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté chopped sage and garlic in a little olive oil until fragrant.
5. Add the roasted squash to the skillet and toss with cooked pasta, salt, and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Savory Stuffed Carnival Squash
This recipe celebrates the flavors of fall with a deliciously savory filling inside a perfectly roasted carnival squash. A perfect side dish or main course for any autumn gathering.
Ingredients:
– 1 medium-sized carnival squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked sausage, crumbled (such as Italian sausage or Chorizo)
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together olive oil, onion, garlic, sausage, Parmesan cheese, and breadcrumbs.
4. Stuff each squash half with the mixture, dividing it evenly.
5. Season with salt and pepper to taste.
6. Roast for 45-50 minutes or until the squash is tender and filling is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Winter Squash and Chickpea Curry
Winter Squash and Chickpea Curry Recipe
This hearty curry is a perfect blend of sweet and savory flavors, featuring roasted winter squash and creamy chickpeas. It’s a comforting and nutritious meal for any time of the year.
Ingredients:
– 1 medium-sized butternut or acorn squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 45-50 minutes or until tender.
3. Sauté the onion and garlic: Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Combine the squash, chickpeas, and spices: Scoop out the roasted squash flesh and add it to the saucepan with the onion mixture. Stir in the cumin, curry powder, turmeric, salt, and pepper.
5. Simmer the curry: Add the coconut milk and bring the mixture to a simmer. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together.
6. Serve: Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 1 hour 15 minutes
Roasted Honeynut Squash with Brown Sugar
Roasted Honeynut Squash with Brown Sugar
A sweet and savory twist on traditional roasted squash, this recipe highlights the natural sweetness of honeynut squash paired with a hint of brown sugar.
Ingredients:
– 1 medium honeynut squash (about 2 lbs), halved and seeds removed
– 2 tbsp brown sugar
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the squash halves cut-side up on a baking sheet.
3. Sprinkle the brown sugar evenly over both squash halves, leaving a 1/4-inch border around the edges.
4. Drizzle the olive oil over the squash and sprinkle with salt and pepper to taste.
5. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Spiced Pumpkin and Squash Bread
Warm up with the cozy flavors of autumn in this Spiced Pumpkin and Squash Bread recipe! This moist and aromatic bread is perfect for a crisp fall morning or as a thoughtful gift for friends and family.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 cup cooked, mashed butternut squash
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine pumpkin, squash, sugar, melted butter, and egg. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Baked Acorn Squash with Cinnamon Butter
Baked Acorn Squash with Cinnamon Butter is a comforting fall treat that’s perfect for a cozy evening. This recipe yields a tender, caramelized squash filled with the warmth of cinnamon and butter.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the softened butter and ground cinnamon until well combined.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Spread a quarter of the cinnamon butter onto each squash half.
6. Season with salt to taste.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
8. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Butternut Squash Mac and Cheese
This comforting recipe combines the richness of macaroni and cheese with the natural sweetness of roasted butternut squash, creating a delightful twist on a classic comfort food. Perfect for a chilly evening or a special occasion.
Ingredients:
– 8 oz macaroni
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cook macaroni according to package instructions until al dente.
2. Toss the butternut squash cubes with butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large saucepan, whisk together flour and cream. Bring to a simmer over medium heat.
4. Add cheddar and Parmesan cheese; stir until melted and smooth.
5. Combine cooked macaroni, roasted squash, and cheese sauce. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and top with additional grated cheese (if desired).
7. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 45-50 minutes
Roasted Squash and Kale Salad
Roasted Squash and Kale Salad Recipe
Summary:
This fall-inspired salad combines the natural sweetness of roasted squash with the earthy flavor of kale, all tied together with a tangy dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 cups curly kale leaves, stems removed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until tender.
5. While the squash is roasting, massage the kale leaves with your hands to help soften them.
6. In a large bowl, combine the roasted squash, massaged kale, apple cider vinegar, honey, salt, and pepper.
7. Toss to combine and adjust seasoning as needed.
Cooking Time: 50-60 minutes
Enjoy your delicious Roasted Squash and Kale Salad!
Pumpkin and Squash Pie Smoothie
Transform your favorite fall flavors into a refreshing smoothie that’s perfect for the season. This creamy blend combines roasted pumpkin and squash with sweet spices and a hint of vanilla.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup cooked, mashed butternut squash
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup plain Greek yogurt
– 1/2 cup almond milk
– Ice cubes (as needed)
Instructions:
1. In a blender, combine pumpkin, squash, banana, honey, cinnamon, nutmeg, and salt.
2. Blend until smooth, adding ice cubes if you prefer a thicker consistency.
3. Add Greek yogurt and almond milk; blend until well combined.
4. Pour into glasses and serve immediately.
Cooking Time: 5 minutes
Garlic Parmesan Spaghetti Squash
A creamy, savory twist on traditional pasta dishes, this recipe combines the comforting flavors of garlic and parmesan with the nutritious goodness of spaghetti squash.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 3 cloves garlic, minced
– 1/4 cup unsalted butter, softened
– 1 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together minced garlic, softened butter, and grated Parmesan cheese.
4. Divide the mixture evenly between the two squash halves, spreading it across the flesh of each half.
5. Sprinkle with dried parsley and season with salt and pepper to taste.
6. Place the squash on a baking sheet lined with parchment paper and bake for 45-50 minutes or until the flesh is tender.
Cooking Time: 45-50 minutes
Curried Butternut Squash Soup
This creamy and aromatic soup is a perfect blend of fall flavors, featuring the natural sweetness of butternut squash, the warmth of curry powder, and a hint of spice. Serve it as a starter or a comforting main course.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, curry powder, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté onion and garlic until softened. Add roasted squash and broth. Bring to a boil, then simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth. If desired, stir in heavy cream or half-and-half.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Stuffed Buttercup Squash with Sausage
Transform humble buttercup squash into a hearty and flavorful main dish by filling it with savory sausage, breadcrumbs, and cheese.
Ingredients:
– 2 medium buttercup squash (about 1 lb each)
– 4 Italian sausage links, casings removed
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds and pulp.
3. Cook sausage links in a skillet over medium-high heat until browned, about 5 minutes.
4. Stuff each squash half with cooked sausage, breadcrumbs, and Parmesan cheese.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Place the stuffed squash on a baking sheet and roast for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Roasted Squash and Apple Soup
This comforting soup combines the natural sweetness of roasted squash and apples with a hint of spice, perfect for a cozy fall or winter evening. With minimal effort, you’ll create a flavorful and nutritious meal that’s sure to become a family favorite.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2-3 apples, peeled and chopped (any variety, such as Granny Smith or Gala)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted squash, chopped apples, cumin, smoked paprika, broth, and heavy cream (if using). Bring to a boil, then simmer for 20-25 minutes or until soup reaches desired consistency.
5. Purée the soup with an immersion blender or regular blender.
Cooking Time: Approximately 1 hour and 15 minutes
Winter Squash and Lentil Stew
As the days grow shorter, warm up with this hearty winter stew featuring roasted squash and tender lentils.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the 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 pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, smoked paprika, and lentils. Cook for 1 minute.
5. Pour in the vegetable broth and bring to a simmer.
6. Add the roasted squash and cook for an additional 20-25 minutes, or until the lentils are tender.
Cooking Time: About 45-50 minutes total
Herbed Roasted Kabocha Squash
Roast this flavorful squash with a blend of aromatic herbs and spices to bring out its natural sweetness. This recipe makes a perfect side dish or light meal for the fall season.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 2 tsp chopped fresh sage
– 1 tsp chopped fresh thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash with olive oil, sage, thyme, salt, and pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast for 45-50 minutes or until tender and caramelized, stirring occasionally.
5. During the last 10 minutes of roasting, pour in chicken broth to create a glaze.
6. Serve hot, garnished with additional herbs if desired.
Cooking Time: 45-50 minutes
Summary
Cozy up with these 20 delicious winter squash recipes! From comforting soups to savory main dishes and sweet treats, this collection has something for everyone. Try roasting butternut squash for a creamy soup or making spaghetti squash with garlic butter sauce. Stuff acorn squash with quinoa and cranberries for a nutritious side dish or enjoy roasted kabocha squash risotto. Perfect for the chilly winter months, these recipes showcase the versatility of winter squash and are sure to become new favorites.
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