15 Winter Squash Recipes to Cozy Up Your Meals

Winter squash is a versatile and nutritious ingredient that can brighten up any meal. You can explore a variety of flavors and cooking methods that make this seasonal produce a favorite in many kitchens. From soups to casseroles, winter squash can be prepared in numerous ways to suit your taste.

As the colder months approach, it’s the perfect time to experiment with different types of winter squash. This article will take you through some tasty recipes that highlight the unique taste and texture of options like butternut, acorn, and spaghetti squash. Whether you’re looking for comforting sides or filling mains, you’ll find plenty of inspiration here.

1) Butternut Squash Soup

Butternut squash soup is a warm and comforting dish, perfect for chilly days. This soup has a creamy texture and a sweet, nutty flavor that’s hard to resist.

To start, you can roast the squash for deeper flavor. Cutting it in half and drizzling with olive oil works well. Then, bake it at 425°F (220°C) until tender.

Next, sauté onions and garlic in a pot until soft. Combine the roasted squash with vegetable or chicken broth. Blend everything until smooth for a lovely soup.

You can season with salt, pepper, and herbs to taste. Enjoy your soup hot, maybe with some crusty bread on the side!

Ingredients

• 1 butternut squash
• 1 onion
• 2 garlic cloves
• 4 cups vegetable or chicken broth
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the squash in half and drizzle with olive oil.
3. Roast for about 35-40 minutes.
4. Sauté onions and garlic in a pot until soft.
5. Add roasted squash and broth.
6. Blend until smooth.
7. Season and serve hot.

2) Spaghetti Squash Lasagna

Spaghetti squash lasagna is a delicious and healthy twist on the classic dish. You can enjoy layers of roasted spaghetti squash, tomato sauce, ricotta cheese, and mozzarella. It’s a great way to reduce carbs while still savoring comfort food.

For this recipe, you’ll bake the squash until tender, then layer it with cheese and sauce. If you’re looking for a lean protein option, you can add ground turkey or chicken. A vegetarian version is also simple to make.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• Salt and pepper to taste
• Fresh herbs (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Roast the squash cut-side down for about 30-40 minutes.
4. Scrape the cooked squash into strands.
5. Mix ricotta, egg, salt, and pepper in a bowl.
6. Layer sauce, squash strands, and cheese in a baking dish.
7. Bake for 25 minutes until bubbly. Enjoy!

3) Pumpkin Risotto

Pumpkin risotto is a creamy and comforting dish perfect for chilly nights. It uses Arborio rice, which absorbs flavors and gives a rich texture. Mixing in pumpkin adds sweetness and nutrition.

To make this dish, start by cooking the rice slowly in broth. Add chopped pumpkin and stir often. This ensures the rice becomes tender and creamy.

Finish the risotto with some butter and Parmesan cheese for added richness. You can also top it with crispy sage for extra flavor.

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 cup pumpkin puree or diced pumpkin
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt to taste
• Fresh sage leaves (optional)

Cooking Instructions

1. Heat the broth in a pot and keep it warm.
2. In a separate pan, melt the butter and add the pumpkin.
3. Stir in the Arborio rice and toast it for a minute.
4. Gradually add the warm broth, one ladle at a time, stirring continuously.
5. Cook until the rice is creamy, about 20 minutes.
6. Stir in the Parmesan cheese and garlic.
7. Season with salt and top with crispy sage if desired.

4) Acorn Squash Stuffed with Wild Rice

Acorn squash stuffed with wild rice is a warm and satisfying dish for any winter meal. The roasted squash adds a sweet, nutty flavor, while the wild rice filling brings texture and heartiness.

You can customize the filling with your favorite vegetables or nuts. Ingredients like mushrooms, cranberries, or even apples can enhance the taste.

Baking the squash makes it tender and easy to scoop out the filling. It’s also an eye-catching centerpiece for your table.

Ingredients

• 2 acorn squashes
• 1 cup wild rice
• 2 cups vegetable broth
• 1 cup cooked mushrooms
• 1/2 cup chopped onions
• Salt and pepper to taste
• Olive oil

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and remove the seeds.
3. Brush with olive oil and place face down on a baking sheet.
4. Roast for 25-30 minutes, until tender.
5. Cook wild rice in vegetable broth according to package instructions.
6. In a pan, sauté onions and mushrooms until soft.
7. Mix wild rice with onions and mushrooms. Season with salt and pepper.
8. Fill the roasted squash halves with the wild rice mixture.
9. Bake for another 10 minutes. Serve warm.

5) Maple Roasted Delicata Squash

Maple roasted delicata squash is a delicious side dish that’s simple to make. The sweet flavor of maple syrup pairs nicely with the nutty taste of the squash.

To prepare, first preheat your oven to 400°F (200°C). Cut the squash in half, remove the seeds, and slice it into half-moon shapes. Toss the pieces with maple syrup and a pinch of salt for extra flavor.

Spread the squash on a lined baking sheet. Roast in the oven for about 25 minutes, or until it’s tender and slightly caramelized. The smell while it cooks will make your kitchen feel warm and inviting.

Ingredients

• 1 medium delicata squash
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half and remove the seeds.
3. Slice the squash into half-moon shapes.
4. Toss the squash with maple syrup and salt.
5. Spread on a baking sheet lined with parchment paper.
6. Roast in the oven for 25 minutes, or until tender.

6) Kabocha Squash Curry

Kabocha squash curry is a delicious, comforting dish perfect for chilly days. This recipe combines the natural sweetness of kabocha squash with flavorful spices and creamy coconut milk.

To start, you’ll want to cube your kabocha squash and cook it until tender. Add in your choice of protein, such as tofu or chicken, to make it hearty.

Stir in red curry paste and coconut milk for a rich flavor. You can include fresh vegetables like bell peppers or spinach to enhance the dish. Serve it over steamed rice for a complete meal.

Ingredients

• 1 medium kabocha squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 cup protein (tofu or chicken)
• 1 cup mixed vegetables (bell peppers, spinach)
• 2 tablespoons vegetable oil
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat (350°F or 175°C).
2. Add kabocha squash and cook until tender.
3. Stir in protein and cook through.
4. Add red curry paste and coconut milk. Stir well.
5. Mix in fresh vegetables and cook until tender.
6. Season with salt and serve over rice.

7) Spaghetti Squash with Pesto

Spaghetti squash is a great choice for a healthy meal. It has a mild flavor and a unique texture that pairs well with various sauces. One tasty option is to mix it with pesto.

To prepare this dish, first roast the squash. Cut it in half and scoop out the seeds. Place it cut-side down on a baking sheet. Roast at 375°F (190°C) for about 30-40 minutes until it’s tender.

Once the squash is ready, use a fork to scrape out the strands. Toss these with your favorite pesto sauce. You can add some cherry tomatoes or sautéed vegetables for extra flavor. A sprinkle of Parmesan cheese on top adds a nice touch.

Ingredients

• 1 medium spaghetti squash
• 1 cup pesto sauce
• Salt and pepper to taste
• Optional: Cherry tomatoes, sautéed vegetables, Parmesan cheese

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place cut-side down on a baking sheet.
4. Roast for 30-40 minutes until tender.
5. Scrape out the strands with a fork.
6. Toss with pesto sauce and any optional ingredients.

8) Honeynut Maple Pie

Honeynut maple pie is a delightful twist on classic winter desserts. It uses sweet honeynut squash to create a creamy filling that’s both smooth and flavorful. The combination of maple syrup and spices gives it a warm, inviting taste.

To start, preheat your oven to 350°F (175°C). You’ll want to prepare a pie crust, then mix the squash puree with maple syrup, nutmeg, and cloves for the filling. This pie will make your kitchen smell amazing.

Once baked, let it cool slightly before serving. Enjoy your freshly made honeynut maple pie with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for any winter gathering.

Ingredients:

• Honeynut squash
• Maple syrup
• Nutmeg
• Cloves
• Pie crust

Cooking Instructions:

1. Preheat the oven to 350°F (175°C).
2. Prepare your pie crust.
3. Mix squash puree, maple syrup, nutmeg, and cloves.
4. Pour filling into the crust and bake.
5. Let cool before serving.

9) Twice-baked Butternut Squash

Twice-baked butternut squash is a cozy and delicious dish perfect for winter. This recipe gives the squash a creamy filling mixed with flavors that you’ll love.

Start by roasting the halved squash until it’s tender. Once cool, scoop out the flesh and mix it with yogurt, Parmesan cheese, and seasonings.

Scoop the mixture back into the squash skins, then bake until golden. The creamy filling and crisp edges create a delightful texture that’s sure to please.

Ingredients

• 1 medium butternut squash
• 3/4 cup plain Greek yogurt
• 3/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

Acorn Squash and Sausage Casserole

This Acorn Squash and Sausage Casserole is a hearty dish that warms you up during the chilly months. The sweet flavor of the squash pairs perfectly with the savory sausage, making it a comforting meal for any occasion.

To prepare, start by roasting the acorn squash until it’s tender. Then, mix the cooked sausage with some spices and your choice of herbs.

Combine everything in a baking dish and sprinkle with cheese for a delicious topping.

Pop it in the oven at 350°F (175°C) until golden and bubbly. Serve hot and enjoy the blend of flavors!

Ingredients

• 2 acorn squashes
• 1 pound sausage (your choice)
• 1 cup cooked rice
• 1 cup shredded cheese
• 1 onion, diced
• 2 cloves garlic, minced
• Olive oil, salt, and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Halve the acorn squashes and scoop out the seeds.
3. Roast the squash halves face down for about 30 minutes.
4. In a skillet, cook the sausage with onion and garlic until browned.
5. Mix in the cooked rice, salt, and pepper.
6. Fill each squash half with the sausage mixture.
7. Top with shredded cheese.
8. Bake in the oven for 15–20 minutes until cheese is melted and bubbly.
9. Serve warm and enjoy!

Butternut Squash Mac and Cheese

Butternut squash mac and cheese is a cozy dish perfect for winter nights. The creamy cheese sauce blends beautifully with sweet roasted squash. It’s a comforting meal that’s both delicious and nutritious.

To make this dish, start with cooked pasta. Then, blend roasted butternut squash into your cheese sauce for added creaminess and flavor.

You can use pasta shapes like elbow macaroni or rotini for this recipe.

Top your mac and cheese with breadcrumbs for a nice crunch. Bake it until golden brown, and enjoy every bite!

Ingredients

• 1 medium butternut squash
• Olive oil
• Salt and pepper to taste
• 12 oz. elbow macaroni
• 2 onions, thinly sliced
• 1 stick salted butter
• 2 Tbsp. all-purpose flour
• 2 cups whole milk
• 2 cups grated sharp cheddar cheese
• ½ cup seasoned breadcrumbs

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the butternut squash with olive oil, salt, and pepper until tender.
3. Cook the pasta according to package directions.
4. In a pot, melt butter, then add flour to make a roux.
5. Slowly mix in milk until thickened.
6. Stir in cheese until melted.
7. Combine pasta and roasted squash with the cheese sauce.
8. Pour into a baking dish and top with breadcrumbs.
9. Bake for 20-25 minutes until golden.

Spaghetti Squash Carbonara

Spaghetti squash carbonara is a delicious and healthy twist on the classic dish. It’s an easy way to enjoy squash while still getting that comforting pasta feel.

To start, you’ll bake or microwave the spaghetti squash until tender. After that, scrape out the strands with a fork to create the “noodles.”

The squash pairs wonderfully with creamy sauce and savory pancetta.

This dish is perfect for anyone looking for a lower-carb option that still tastes great. The combination of flavors makes it a hit at any dinner table.

Ingredients

• 1 medium spaghetti squash (about 2 1/2 lb)
• 1 tablespoon neutral oil
• Kosher salt
• 2 oz pancetta, cut into cubes
• 1 large egg
• 2 large egg yolks
• 2 oz Pecorino Romano, finely grated

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the spaghetti squash until tender, about 30-45 minutes.
3. Allow it to cool slightly and then scrape the flesh into strands.
4. In a pan, cook the pancetta until crispy.
5. Whisk together the eggs and cheese.
6. Combine squash and pancetta, then mix in the egg mixture off the heat. Enjoy!

Roasted Squash Salad with Goat Cheese

Roasted squash salad with goat cheese is a delightful dish perfect for any season. The sweetness of the squash pairs wonderfully with the creamy goat cheese.

To make this dish, you’ll need fresh winter squash, like butternut or acorn. Roasting brings out the natural flavors and adds a nice texture.

This salad is great topped with toasted pine nuts for crunch. A sprinkle of pomegranate seeds can add a burst of color and flavor.

Ingredients

• 2 small kuri or acorn squash
• ¼ cup (28g) pine nuts
• 3 tablespoons (45ml) olive oil
• Sea salt
• Freshly ground black pepper
• Goat cheese

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half lengthwise and remove seeds.
3. Brush the squash with olive oil and season with salt and pepper.
4. Place squash cut-side down on a baking sheet and roast for 20-25 minutes.
5. Allow to cool slightly, then scoop out the flesh into a bowl.
6. Mix with goat cheese and pine nuts.
7. Serve warm or at room temperature.

Squash and Sage Ravioli

Making squash and sage ravioli is a delightful way to enjoy winter squash. The sweet taste of the squash pairs wonderfully with the earthy notes of sage. You can make your own ravioli with wonton wrappers or homemade pasta.

For the filling, cook the squash until tender, then mash it and mix it with some cheese. Brush the edges of your wrappers with egg white for a good seal.

Place a small spoonful of the filling in the center, fold, and pinch to seal.

For the sauce, brown some butter in a pan. Add fresh sage leaves until they become crispy.

Toss the cooked ravioli in this sauce for a delicious finish. Serve them hot with a sprinkle of parmesan on top.

Ingredients:

• Wonton wrappers
• 1 cup cooked and mashed winter squash
• 1/2 cup ricotta or parmesan cheese
• Egg white (to seal)
• 1/2 cup butter
• Fresh sage leaves
• Salt and pepper

Cooking Instructions:

1. Cook the winter squash until tender and mash it.
2. Mix the mashed squash with cheese.
3. Place wonton wrappers on a flat surface and brush edges with egg white.
4. Place 1 tablespoon of the filling in the middle of each wrapper.
5. Cover with another wrapper and pinch to seal.
6. In a pan, melt butter and add sage leaves until crispy.
7. Cook ravioli in boiling water for about 2–3 minutes or until tender.
8. Toss ravioli in the brown butter sauce before serving.

Kabocha Squash Tempura

Kabocha squash tempura is a delicious treat you can easily make at home. The squash becomes tender and sweet while the outer layer gets crispy. It’s perfect as a snack or side dish.

To start, you will need to slice the kabocha into thin pieces. This helps it cook evenly and gets that lovely crunch when fried.

Next, create a light batter using flour, baking powder, and cold water. The cold water gives it that perfect crispiness.

Heat oil in a deep pan to about 350°F (175°C). Coat the kabocha slices in the batter and carefully place them in the oil. Fry until golden brown.

Serve with a tasty dipping sauce for a delightful experience.

Ingredients

• 1 small kabocha squash
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup cold water

Cooking Instructions

1. Slice the kabocha squash thinly.
2. In a bowl, mix the flour and baking powder.
3. Add cold water to the flour mixture, and stir until smooth.
4. Heat oil in a deep pan to 350°F (175°C).
5. Dip kabocha slices in the batter, and fry them until they turn golden brown.
6. Remove the slices and drain them on paper towels. Serve hot.