10+ Dutch Oven Squash Recipes for Cozy Fall Meals

Dutch ovens are a fantastic tool in your kitchen, especially for cooking squash. These versatile pots allow you to create a variety of delicious dishes that highlight the natural flavors of squash. So, you will discover how easy and rewarding it is to make comforting meals with squash in a Dutch oven.

With seasonal ingredients and simple techniques, you can enjoy the rich taste of squash all year round. In this article, you’ll find a selection of tasty Dutch oven squash recipes that are perfect for any occasion. Get ready to impress your family and friends with these delightful dishes!

Roasted Butternut Squash with Sage and Garlic

Roasting butternut squash brings out its natural sweetness, and adding sage and garlic makes it even more delicious. You’ll love the flavors in this simple dish.

To start, preheat your oven to 425°F (220°C). Cut the butternut squash into cubes and place them in a large bowl. Then, toss the cubes with olive oil, minced garlic, and fresh sage. Season with salt and pepper to taste.

Next, spread the squash in a single layer on a baking sheet. This helps it cook evenly. Roast for about 25-30 minutes, or until the squash is tender and golden brown. Be sure to stir the squash halfway through for even cooking.

This dish is perfect as a side or even on its own. Enjoy the warm, cozy flavors!

Ingredients:

• 1 medium butternut squash
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut squash into cubes and place in a bowl.
3. Toss with olive oil, garlic, sage, salt, and pepper.
4. Spread on a baking sheet.
5. Roast for 25-30 minutes, stirring halfway through.

2) Dutch Oven Pumpkin and Chickpea Stew

This hearty stew is perfect for a cozy meal. You’ll love the combination of pumpkin and chickpeas that creates a creamy and filling dish.

Start by heating oil in your Dutch oven over medium heat. Then, sauté chopped onions until they’re translucent. After that, add garlic and spices for extra flavor.

Next, stir in diced pumpkin, carrots, and chickpeas. Pour in vegetable broth and let it simmer. The pumpkin will become tender and the flavors will blend beautifully.

You can customize this recipe by adding your favorite spices. Serve your stew warm, and it makes a great meal for chilly days.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 cups pumpkin, diced
• 1 cup carrots, sliced
• 1 can (15 oz) chickpeas, drained
• 4 cups vegetable broth
• Salt and pepper, to taste

Cooking Instructions

1. Heat olive oil in a Dutch oven over medium heat.
2. Sauté onions until translucent.
3. Add garlic and spices, cooking until fragrant.
4. Stir in pumpkin, carrots, and chickpeas.
5. Pour in vegetable broth.
6. Simmer for 20-25 minutes until pumpkin is tender.

3) Winter Squash Bisque with Thyme

You’ll love making winter squash bisque with thyme in your Dutch oven. This comforting soup is perfect for chilly days.

Start by halving the squash and removing the seeds. Then, place the squash, cut side down, in a baking dish. Bake it at 350°F (175°C) for about 30 minutes. This helps soften the squash.

Once the squash is tender, scoop out the pulp and set it aside. In your Dutch oven, melt some butter and add chopped onions and thyme. Cook them until the onions are nice and soft.

Next, stir in the squash pulp along with stock. Let it simmer for about 15 minutes to blend the flavors. You can blend the soup for a creamy texture if you like.

Enjoy your homemade bisque with a sprinkle of fresh thyme on top for added flavor. It’s a delicious way to warm up your day!

Ingredients:

• 1 winter squash
• 1 onion
• 2 cups vegetable or chicken stock
• 2 tablespoons butter
• Fresh thyme

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Halve the squash and remove seeds.
3. Place squash halves in a baking dish, cut side down.
4. Bake for 30 minutes.
5. In a Dutch oven, melt butter and sauté chopped onions and thyme.
6. Add squash pulp and stock; simmer for 15 minutes.
7. Blend if desired and serve warm.

4) Dutch Oven Cinnamon-Spiced Acorn Squash

Cinnamon-spiced acorn squash is a warm and tasty dish that you can prepare in your Dutch oven. Its sweet and savory flavors make it a great side or even a dessert.

Start by cutting your acorn squash in half. Then, scoop out the seeds and place the halves cut side up in the Dutch oven.

In a bowl, mix together maple syrup, butter, and ground cinnamon. Pour this mixture into the center of each squash half.

Cover the Dutch oven and bake at 400°F (200°C) for about 60 minutes. The squash should be soft and slightly caramelized on the edges when it’s ready.

Ingredients

• 1 acorn squash
• 1 tablespoon maple syrup
• 1 tablespoon butter
• 1 teaspoon ground cinnamon

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Place the squash in the Dutch oven, cut side up.
4. In a bowl, mix maple syrup, butter, and cinnamon.
5. Pour the mixture into the center of each squash half.
6. Cover the Dutch oven and bake for 60 minutes.

5) Savory Stuffed Squash with Quinoa and Spinach

Savory stuffed squash with quinoa and spinach makes a delightful dish. You can use butternut or acorn squash for this recipe, giving it a lovely flavor.

Start by roasting the squash until it’s tender. While the squash cooks, prepare the filling. Cook some quinoa and mix in fresh spinach, garlic, and onion. Then, season it with your favorite herbs for added flavor.

Once the squash is ready, scoop out a bit of the flesh to make room for the filling. Then, fill each half generously with the quinoa mixture. Bake it again until everything is heated through.

This dish is not only tasty but also packed with nutrients. It’s a fantastic way to enjoy vegetables and grains together.

Ingredients

• 2 medium squash (butternut or acorn)
• 1 cup quinoa
• 2 cups spinach
• 1 small onion
• 2 cloves garlic
• Olive oil
• Salt and pepper
• Herbs of your choice

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half and remove the seeds.
3. Roast squash halves cut side up for 30-40 minutes.
4. Cook quinoa according to package instructions.
5. Sauté onion and garlic in olive oil.
6. Mix cooked quinoa with spinach, onion, and garlic.
7. Scoop out some flesh from squash and fill with quinoa mixture.
8. Bake stuffed squash for an additional 10-15 minutes.

6) Butternut Squash Curry with Coconut Milk

Making butternut squash curry with coconut milk is a simple and tasty way to enjoy a warm meal. This dish brings together sweet and savory flavors that make it comforting and satisfying.

Start by sautéing onions, garlic, and ginger in a Dutch oven. Then, add cubes of butternut squash and other veggies, like carrots and cauliflower, to the mix.

Stir in spices such as curry powder and turmeric. Then, pour in coconut milk to create a creamy sauce. The coconut milk adds richness and balances out the spices perfectly.

Let everything simmer until the squash is tender. This dish is great served over rice or with bread to soak up the delicious sauce.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 can coconut milk (13.5 oz or 400 ml)
• 1 cup vegetable broth
• 2 tablespoons curry powder
• Salt to taste
• 2 tablespoons coconut oil

Cooking Instructions

1. Heat coconut oil in a Dutch oven over medium heat.
2. Add chopped onion, garlic, and ginger. Sauté until soft.
3. Stir in spices and cook for 1 minute.
4. Add butternut squash and mix well.
5. Pour in coconut milk and broth. Bring to a boil.
6. Reduce heat to simmer and cook until squash is tender, about 15-20 minutes. Enjoy!

7) Dutch Oven Honey-Glazed Delicata Squash

Honey-glazed delicata squash is a delightful dish you can easily make in your Dutch oven. The sweet and tangy flavors create a wonderful combination that enhances the natural sweetness of the squash.

Start by preheating your oven to 400°F (200°C). Then, cut the delicata squash in half, scoop out the seeds, and slice it into half-inch pieces. Toss the squash with olive oil, honey, salt, and pepper in your Dutch oven.

You can also add herbs like thyme or sage for extra flavor. Cover the Dutch oven and roast the squash for about 25-30 minutes. Stir halfway through for even cooking.

For a finishing touch, add pine nuts or fresh mint before serving. This dish pairs well with any meal and is perfect for gatherings.

Ingredients

• 1 medium delicata squash
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper to taste
• Fresh thyme or sage (optional)
• Pine nuts or fresh mint (optional)

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half and scoop out the seeds.
3. Slice the squash into half-inch pieces.
4. Toss squash with olive oil, honey, salt, and pepper.
5. Add herbs if using, and mix well.
6. Cover and roast for 25-30 minutes, stirring halfway through.
7. Optionally, top with pine nuts or mint before serving.

8) Ginger-Spiced Pumpkin and Carrot Soup

This Ginger-Spiced Pumpkin and Carrot Soup is a warm and cozy dish perfect for any season. The combination of pumpkin and carrots makes it naturally sweet, while fresh ginger adds a nice kick.

To start, heat olive oil in your Dutch oven. Sauté onions, ginger, and garlic for about 5-10 minutes until they are soft and fragrant. Then, add vegetable broth, water, carrots, and pumpkin.

Bring the mixture to a boil, then reduce the heat to let it simmer uncovered for about 30 minutes. You want the carrots to become very tender.

Once that’s done, use an immersion blender to puree the soup until smooth.

This soup is not only delicious but also very healthy. Serve it warm with a bit of crusty bread for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups water
• 4 cups carrots, chopped
• 2 cups pumpkin, chopped

Cooking Instructions

1. Heat olive oil in a Dutch oven over medium heat.
2. Sauté onions, ginger, and garlic for 5-10 minutes.
3. Add vegetable broth, water, carrots, and pumpkin; bring to a boil.
4. Reduce heat and simmer uncovered for about 30 minutes.
5. Puree the soup until smooth using an immersion blender.

9) Dutch Oven Squash and Kale Gratin

Making a Dutch Oven Squash and Kale Gratin is a great way to enjoy these fresh ingredients. This dish combines the sweetness of squash with the earthy flavor of kale.

Start by preparing your squash and kale. You’ll want to slice the squash thinly for even cooking. Then, mix the kale with the squash in the Dutch oven, adding seasonings as you go.

Next, layer the squash and kale mixture with cheese for a creamy texture. Pour a bit of cream over the top and cover with foil.

Bake in your preheated oven at 350°F (175°C) for about 30-40 minutes. This allows everything to meld together beautifully.

Ingredients

• 2 cups butternut squash, sliced
• 2 cups kale, chopped
• 1 cup cheese (like cheddar or mozzarella)
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: garlic, leeks, or nutmeg

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Slice butternut squash and chop kale.
3. In your Dutch oven, layer squash and kale.
4. Add seasonings and half of the cheese.
5. Pour cream over the top.
6. Cover with foil and bake for 30-40 minutes.

10) Herb-Roasted Spaghetti Squash Pasta

Herb-roasted spaghetti squash pasta is a tasty and healthy option. You can enjoy it as a side dish or a main course.

Start by roasting the spaghetti squash until it’s tender. Preheat your oven to 400°F (200°C) and place the squash cut side down on a baking sheet. Then, roast for about 30-40 minutes.

Once roasted, let it cool a bit. Then, use a fork to scrape the flesh, creating spaghetti-like strands.

In a pan, melt some butter and sauté garlic and your choice of herbs. Mix the roasted squash strands with the buttery herb mixture for a delightful dish.

Ingredients

• 1 spaghetti squash
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh herbs (like thyme or parsley)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half and place cut side down on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. Let cool slightly, then scrape strands with a fork.
5. In a pan, melt butter, then add garlic and herbs.
6. Combine roasted squash with the herb mixture.
7. Season with salt and pepper before serving.