20 Delicious Canning Squash Recipes for Preserving

Ready to turn your garden’s bounty into year-round delights? Squash season is here, and we’ve gathered 20 mouthwatering canning recipes that will keep your pantry stocked with the taste of autumn. From savory soups to sweet preserves, these dishes are perfect for home cooks looking to savor the season. Dive into our roundup and discover how easy and rewarding preserving your own squash can be!

Spicy Squash Pickles

Looking for a way to add a kick to your summer meals? These spicy squash pickles are your go-to for a crunchy, tangy twist. Perfect for sandwiches, burgers, or just snacking straight out of the jar.

Ingredients

• 2 cups thinly sliced yellow squash
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp crushed red pepper flakes
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 2 cloves garlic, thinly sliced

Instructions

1. In a medium saucepan, combine apple cider vinegar, sugar, salt, red pepper flakes, mustard seeds, turmeric, and garlic. Bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Add the sliced squash to the boiling mixture, ensuring all pieces are submerged. Cook for 1 minute exactly to blanch.
3. Remove from heat and let the mixture cool to room temperature, about 1 hour. This allows the flavors to meld.
4. Transfer the pickles and brine into a clean, airtight jar. Seal tightly and refrigerate for at least 24 hours before serving to enhance the flavors.

Now you’ve got a jar of spicy squash pickles that are crisp, with a perfect balance of sweet and heat. Try them layered in a grilled cheese for an unexpected crunch or as a bold topping for your next BBQ burger.

Sweet Cinnamon Squash Jam

Oh, you’re going to love this Sweet Cinnamon Squash Jam. It’s the perfect blend of sweet and spice, with a smooth texture that’s just begging to be spread on your morning toast or swirled into yogurt.

Ingredients

• 2 cups butternut squash, peeled and finely diced
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp freshly squeezed lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine the butternut squash, granulated sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook for 25 minutes, or until the squash is very soft and the mixture has thickened slightly.
4. Remove the saucepan from the heat and stir in the lemon juice, ground cinnamon, and vanilla extract until fully incorporated.
5. Using an immersion blender, puree the mixture until smooth. For a chunkier jam, you can mash it with a potato masher instead.
6. Return the saucepan to low heat and cook for an additional 10 minutes, stirring frequently, until the jam reaches your desired consistency.
7. Transfer the jam to a clean jar and let it cool to room temperature before sealing and refrigerating.

Keep in mind, this jam thickens as it cools, so don’t worry if it seems a bit runny at first. The cinnamon adds a warm depth that pairs beautifully with the natural sweetness of the squash. Try it layered in a parfait or as a glaze for roasted meats for a surprising twist.

Garlic Dill Squash Relish

Ready to add a zesty twist to your summer meals? This Garlic Dill Squash Relish is a game-changer, packing a punch of flavor that’ll elevate any dish from good to unforgettable.

Ingredients

• 2 cups finely diced yellow squash
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1/2 tsp mustard seeds
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a medium saucepan, combine the apple cider vinegar, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
2. Add the finely diced yellow squash to the saucepan. Reduce the heat to medium and simmer for 5 minutes, stirring occasionally.
3. Stir in the minced garlic, chopped fresh dill, mustard seeds, and crushed red pepper flakes. Continue to simmer for another 5 minutes, ensuring the squash is tender but still crisp.
4. Remove the saucepan from the heat and let the relish cool to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld.

This relish boasts a perfect balance of tangy, sweet, and spicy flavors with a satisfying crunch. Try it on grilled hot dogs or as a vibrant topping for your next cheese board.

Maple Glazed Squash Butter

Wondering how to jazz up your squash game this season? This maple glazed squash butter is your answer—creamy, sweet, and utterly spreadable, it’s a fall favorite you’ll want to make on repeat.

Ingredients

• 2 cups roasted butternut squash, pureed
• 1/4 cup pure maple syrup
• 2 tbsp clarified butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut-side down on the prepared baking sheet. Roast for 45 minutes, or until the flesh is fork-tender.
3. Let the squash cool slightly, then scoop out the flesh into a food processor. Puree until completely smooth.
4. In a medium saucepan over low heat, combine the squash puree, maple syrup, clarified butter, cinnamon, nutmeg, and sea salt. Stir continuously for 10 minutes, ensuring the mixture does not stick to the bottom of the pan.
5. Remove from heat and let cool to room temperature. The butter will thicken as it cools.
6. Transfer to an airtight container and refrigerate for up to 1 week.

Silky smooth with a hint of warmth from the spices, this squash butter is perfect on toast, swirled into oatmeal, or as a unique glaze for roasted vegetables. The maple syrup adds a depth of sweetness that’s not overpowering, making it a versatile condiment for both sweet and savory dishes.

Hot Pepper Squash Chutney

Now, if you’re looking for a way to spice up your meal prep, this Hot Pepper Squash Chutney is your go-to. It’s a vibrant blend of sweet and heat that’ll elevate any dish from good to unforgettable.

Ingredients

• 2 cups butternut squash, peeled and finely diced
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar, packed
• 1 tbsp clarified butter
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 2 hot peppers, seeds removed and finely chopped
• 1/2 tsp sea salt

Instructions

1. Heat the clarified butter in a medium saucepan over medium heat until shimmering.
2. Add the finely diced butternut squash to the saucepan, stirring occasionally, until slightly softened, about 5 minutes.
3. Stir in the ground cumin and turmeric, cooking for 1 minute to release the flavors.
4. Pour in the apple cider vinegar and add the light brown sugar, stirring until the sugar dissolves completely.
5. Add the finely chopped hot peppers and sea salt, reducing the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the chutney thickens.
6. Remove from heat and let cool to room temperature before serving. Tip: For a smoother texture, blend half of the chutney and mix it back in.

Finally, this chutney boasts a perfect balance of sweetness from the squash and a kick from the hot peppers. Try it as a bold spread on sandwiches or a lively accompaniment to grilled meats.

Classic Squash Pickles

Oh, you’re going to love these classic squash pickles. They’re the perfect blend of sweet, tangy, and crisp, making them a hit at any summer gathering or as a bright addition to your sandwiches.

Ingredients

• 2 cups thinly sliced yellow squash
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp kosher salt
• 1 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/4 tsp turmeric powder

Instructions

1. In a medium saucepan, combine apple cider vinegar, sugar, water, kosher salt, mustard seeds, celery seeds, and turmeric powder. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
2. Add the thinly sliced yellow squash to the boiling liquid. Reduce heat to medium and simmer for 3 minutes, ensuring the squash is fully submerged for even pickling.
3. Remove the saucepan from heat and let the mixture cool to room temperature, about 1 hour. This allows the flavors to meld and the squash to absorb the pickling liquid.
4. Transfer the pickles and liquid to a clean, airtight container. Refrigerate for at least 24 hours before serving to achieve the best flavor and texture.

These pickles offer a delightful crunch with a perfect balance of sweetness and acidity. Try them layered in a grilled cheese for an unexpected twist or as a vibrant side to your barbecue favorites.

Rosemary Infused Squash Preserves

Wow, have you ever tried something that tastes like autumn in a jar? That’s exactly what you get with these rosemary-infused squash preserves. They’re sweet, herby, and just a little bit earthy—perfect for spreading on toast or pairing with cheese.

Ingredients

• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp lemon zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine the butternut squash, granulated sugar, apple cider vinegar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the fresh rosemary, lemon zest, ground cinnamon, ground nutmeg, and sea salt. Stir to incorporate.
4. Continue to cook on low heat for 45 minutes, stirring every 10 minutes, until the squash is tender and the mixture has thickened. Tip: If the preserves are too thick, add a tablespoon of water at a time until desired consistency is reached.
5. Remove the saucepan from the heat and let the preserves cool for 10 minutes. Tip: For a smoother texture, use an immersion blender to puree the preserves to your preferred consistency.
6. Transfer the preserves to a clean jar and let them cool completely before sealing. Tip: For enhanced flavor, let the preserves sit overnight before serving.

Buttery and rich, these preserves have a velvety texture that’s irresistible. Try them on a warm biscuit or as a glaze for roasted meats to really wow your taste buds.

Tangy Squash Salsa

Wondering how to jazz up your summer gatherings? This tangy squash salsa is a vibrant, fresh twist on the classic, perfect for dipping or topping your favorite dishes.

Ingredients

• 2 cups finely diced yellow squash
• 1/2 cup diced red onion
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup freshly squeezed lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 cup chopped cilantro
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the finely diced yellow squash, diced red onion, and finely diced jalapeño.
2. Pour the freshly squeezed lime juice and extra-virgin olive oil over the vegetable mixture.
3. Add the chopped cilantro, sea salt, and freshly ground black pepper to the bowl.
4. Gently toss all ingredients together until evenly coated. Tip: For best flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.
5. Adjust seasoning with additional sea salt and freshly ground black pepper if needed. Tip: Taste as you go to ensure the perfect balance of tanginess and spice.
6. Serve immediately or refrigerate in an airtight container for up to 2 days. Tip: For a smoother texture, pulse the salsa briefly in a food processor before serving.

Ready to enjoy? This salsa boasts a crisp texture and a lively, tangy flavor that pairs wonderfully with grilled fish or as a bold topping for tacos. Try serving it in hollowed-out squash halves for a stunning presentation.

Honey Glazed Squash

Vibrant and sweet, honey glazed squash is the perfect side dish to brighten up your meal. You’ll love how the natural sugars caramelize, creating a deliciously sticky glaze that’s hard to resist.

Ingredients

• 2 cups butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp clarified butter
• 3 tbsp raw honey
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the cubed butternut squash with clarified butter until evenly coated. Tip: For extra flavor, let the squash marinate in the butter for 10 minutes before baking.
3. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t touching for even roasting.
4. Roast in the preheated oven for 20 minutes, then remove and drizzle with raw honey. Sprinkle ground cinnamon, sea salt, and freshly grated nutmeg over the top.
5. Return to the oven and roast for an additional 10-15 minutes, or until the squash is tender and the glaze is bubbly and slightly darkened. Tip: Keep an eye on it during the last few minutes to prevent burning.
6. Let the squash cool for 5 minutes before serving to allow the glaze to thicken slightly. Tip: For a festive touch, garnish with a sprinkle of edible flowers or pomegranate seeds.

Zesty and aromatic, this honey glazed squash offers a perfect balance of sweet and savory with a melt-in-your-mouth texture. Serve it alongside roasted meats or fold into a warm grain salad for a hearty vegetarian option.

Curried Squash Relish

Mmm, you’re going to love this Curried Squash Relish. It’s a vibrant, flavorful condiment that brings a sweet and spicy kick to any dish, perfect for those who adore a bit of adventure in their meals.

Ingredients

• 2 cups butternut squash, peeled and finely diced
• 1/4 cup clarified butter
• 1 tbsp curry powder
• 1/2 cup apple cider vinegar
• 1/4 cup raw honey
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1/4 cup red onion, finely minced

Instructions

1. Heat the clarified butter in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the finely diced butternut squash to the saucepan, sautéing until slightly softened, approximately 5 minutes.
3. Sprinkle the curry powder over the squash, stirring to coat evenly, and cook for 1 minute to toast the spices.
4. Pour in the apple cider vinegar and raw honey, stirring to combine. Bring the mixture to a simmer.
5. Reduce the heat to low, add the sea salt and cayenne pepper, and let the relish simmer uncovered for 20 minutes, stirring occasionally.
6. Stir in the finely minced red onion during the last 5 minutes of cooking to retain a bit of crunch.
7. Remove from heat and let cool to room temperature before serving to allow the flavors to meld.

Perfect for spooning over grilled chicken or spreading on a crusty baguette, this relish boasts a delightful balance of sweet, spicy, and tangy notes with a texture that’s both chunky and spreadable.

Apple Squash Butter

Vibrant and velvety, this Apple Squash Butter is your new go-to for a sweet, spiced spread that’s as versatile as it is delicious. You’ll love how the natural sugars in the apples and squash caramelize into a rich, buttery consistency that’s perfect for toast, pancakes, or even as a glaze for meats.

Ingredients

– 2 cups peeled, diced butternut squash
– 2 cups peeled, cored, and diced apples (such as Honeycrisp or Fuji)
– 1/4 cup pure maple syrup
– 1 tbsp freshly squeezed lemon juice
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 cup unsalted butter, cubed
– 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Toss the diced butternut squash and apples with maple syrup, lemon juice, cinnamon, nutmeg, and cloves until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, or until the squash and apples are fork-tender.
4. Transfer the roasted squash and apples to a food processor. Add the cubed butter and water, then blend until completely smooth.
5. Pour the mixture into a saucepan over medium heat. Cook for 10 minutes, stirring constantly, to thicken the butter to your desired consistency.
6. Remove from heat and let cool slightly before transferring to jars or serving.

Tip: For an extra smooth texture, pass the blended mixture through a fine-mesh sieve before the final cooking step.
Tip: If the butter is too thick, adjust the consistency by adding a tablespoon of water at a time until perfect.
Tip: Store in an airtight container in the fridge for up to two weeks, or freeze for longer storage.

The Apple Squash Butter boasts a silky texture with a deep, caramelized flavor profile that’s subtly spiced. Try swirling it into oatmeal or yogurt for a cozy breakfast upgrade.

Balsamic Squash Pickles

Oh, you’re going to love these balsamic squash pickles. They’re the perfect mix of sweet, tangy, and crunchy, making them a fantastic addition to any meal or as a standalone snack.

Ingredients

• 2 cups thinly sliced yellow squash
• 1 cup apple cider vinegar
• 1/2 cup balsamic vinegar
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 1 tsp mustard seeds
• 2 cloves garlic, thinly sliced

Instructions

1. In a medium saucepan, combine apple cider vinegar, balsamic vinegar, sugar, salt, peppercorns, mustard seeds, and garlic. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Add the sliced squash to the boiling vinegar mixture, ensuring all slices are submerged. Remove from heat and let stand for 10 minutes to slightly soften the squash.
3. Using a slotted spoon, transfer the squash slices into a clean, sterilized quart-sized mason jar, packing them tightly but without crushing.
4. Pour the hot vinegar mixture over the squash in the jar, leaving 1/2 inch of headspace at the top. Seal the jar with a lid and let it cool to room temperature.
5. Once cooled, refrigerate the jar for at least 24 hours before serving to allow the flavors to meld and intensify.

Just imagine the crisp texture and the bold, tangy-sweet flavor of these pickles elevating your next sandwich or cheese board. They’re also a colorful garnish for grilled meats or a vibrant addition to a summer salad.

Ginger Spiced Squash Jam

Ever find yourself with a bounty of squash and no idea what to do with it all? You’re in luck, because this ginger spiced squash jam is the perfect way to turn that surplus into something sweet, spicy, and utterly spreadable.

Ingredients

• 4 cups butternut squash, peeled and finely diced
• 1 cup granulated sugar
• 1/4 cup fresh ginger, minced
• 1/2 cup apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt

Instructions

1. In a large, heavy-bottomed pot, combine the diced butternut squash, granulated sugar, minced ginger, and apple cider vinegar. Stir to mix well.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the ground cinnamon, ground cloves, ground nutmeg, and sea salt. Stir to incorporate the spices evenly throughout the mixture.
4. Continue to cook on low heat, stirring frequently, for about 45 minutes or until the squash is completely broken down and the mixture has thickened to a jam-like consistency. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels and doesn’t run, it’s done.
5. Remove the pot from the heat and let the jam cool slightly before transferring it to clean, sterilized jars. Tip: For smoother jam, blend the mixture with an immersion blender before jarring.
6. Seal the jars and store them in the refrigerator for up to 3 weeks. Tip: For longer storage, process the jars in a water bath canner for 10 minutes.

Your ginger spiced squash jam will have a velvety texture with a warm, spicy kick that’s perfect on toast, swirled into yogurt, or as a glaze for roasted meats. You’ll love how the flavors deepen after a day or two, making it even more irresistible.

Savory Squash and Onion Relish

Mmm, you’re going to love this Savory Squash and Onion Relish. It’s the perfect blend of sweet and tangy, with a texture that’s just right for topping your favorite dishes.

Ingredients

• 2 cups butternut squash, peeled and finely diced
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground cinnamon

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced yellow onion to the skillet. Cook, stirring occasionally, until onions are translucent and slightly caramelized, about 10 minutes.
3. Stir in finely diced butternut squash. Cook for another 5 minutes, until the squash begins to soften.
4. Pour in apple cider vinegar and sprinkle brown sugar, salt, black pepper, and ground cinnamon over the mixture. Stir to combine.
5. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally, until the relish has thickened and the squash is tender.
6. Remove from heat and let cool slightly before serving. Tip: For a smoother texture, mash the relish lightly with a fork. Tip: This relish tastes even better the next day, as the flavors have more time to meld. Tip: Serve it warm or at room temperature to best enjoy its flavors.

This relish has a delightful balance of sweetness from the squash and brown sugar, with a tangy kick from the vinegar. Try it as a condiment for grilled meats or stirred into a bowl of creamy polenta for a comforting meal.

Pumpkin Pie Squash Butter

Hey, you know how pumpkin pie is the ultimate comfort dessert? Well, this Pumpkin Pie Squash Butter is like its spreadable cousin, perfect for slathering on toast or swirling into your morning oatmeal. It’s got all those warm, cozy flavors you love, but in a form you can enjoy any time of day.

Ingredients

• 2 cups roasted butternut squash, pureed
• 1/2 cup pure maple syrup
• 1/4 cup clarified butter
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat a medium saucepan over low heat. Add the clarified butter, allowing it to melt gently.
2. Stir in the pureed butternut squash, maple syrup, cinnamon, nutmeg, cloves, and sea salt. Mix until fully combined.
3. Cook the mixture on low heat for 20 minutes, stirring occasionally to prevent sticking. Tip: A silicone spatula works best for scraping the sides of the pan.
4. Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for 5 minutes.
5. Transfer the squash butter to a blender or food processor. Blend on high for 1 minute until smooth and creamy. Tip: For an extra silky texture, strain the mixture through a fine-mesh sieve.
6. Pour the squash butter into a clean jar or container. Let it cool to room temperature before sealing. Tip: Store in the refrigerator to extend freshness.

Just imagine the velvety texture and rich, spiced flavor of this squash butter melting into warm biscuits or layered in a yogurt parfait. It’s a versatile spread that brings a touch of autumn to any dish, no matter the season.

Zesty Lemon Squash Preserves

Perfect for those sunny days when you’re craving something sweet yet tangy, this zesty lemon squash preserves recipe is a game-changer. You’ll love how it brightens up your breakfast toast or adds a punch to your yogurt.

Ingredients

• 2 cups granulated sugar
• 1 cup water
• 2 medium lemons, thinly sliced and seeds removed
• 2 cups yellow squash, thinly sliced
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine 2 cups granulated sugar and 1 cup water over medium heat. Stir until the sugar dissolves completely, about 5 minutes.
2. Add 2 thinly sliced lemons and 2 cups thinly sliced yellow squash to the saucepan. Bring to a gentle boil, then reduce heat to low.
3. Simmer the mixture for 45 minutes, stirring occasionally, until the squash and lemons are translucent and the syrup thickens slightly.
4. Stir in 1 tbsp lemon zest and 1/2 tsp vanilla extract during the last 5 minutes of cooking for an extra layer of flavor.
5. Remove from heat and let cool for 10 minutes before transferring to sterilized jars. Tip: For a smoother texture, you can blend half of the preserves before jarring.
6. Seal the jars and refrigerate. The preserves will thicken further as they cool. Tip: For a brighter color, add a pinch of turmeric during the cooking process.
7. Enjoy within 2 weeks for optimal freshness. Tip: These preserves make a fantastic glaze for grilled chicken or fish.

Fresh out of the jar, these preserves boast a vibrant, jelly-like consistency with a perfect balance of sweet and citrusy notes. Try swirling a spoonful into your next batch of homemade ice cream for a refreshing twist.

Smoky Squash Salsa

So, you’re looking for a salsa that’s a little different, right? This smoky squash salsa brings a unique twist to your table, blending the sweetness of roasted squash with a kick of heat and a whisper of smoke. Perfect for those summer evenings when you want something fresh yet bold.

Ingredients

• 2 cups diced butternut squash, peeled and seeds removed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil, smoked paprika, cumin, and sea salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. Let the roasted squash cool to room temperature, about 10 minutes. This ensures the salsa doesn’t become mushy.
5. In a medium bowl, combine the cooled squash, red onion, jalapeño, lime juice, and cilantro. Gently mix to combine, being careful not to break up the squash too much.
6. For the best flavor, let the salsa sit for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Zesty and vibrant, this salsa offers a delightful contrast of textures—soft squash, crunchy onion, and a slight bite from the jalapeño. Serve it with crispy tortilla chips, or spoon it over grilled chicken for a burst of flavor.

Vanilla Bean Squash Jam

Vanilla bean squash jam is the kind of cozy, unexpected delight that makes you wonder why you haven’t been making it all along. It’s sweet, subtly spiced, and just the thing to slather on your morning toast or stir into yogurt for a little extra something.

Ingredients

• 2 cups roasted butternut squash, pureed
• 1 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/2 cup water
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. In a medium saucepan, combine the pureed butternut squash, granulated sugar, vanilla bean seeds, and water over medium heat.
2. Stir the mixture continuously until the sugar has completely dissolved, about 5 minutes.
3. Add the lemon juice, ground cinnamon, and ground nutmeg, stirring to incorporate fully.
4. Reduce the heat to low and simmer the jam, stirring occasionally, until it thickens and coats the back of a spoon, about 30 minutes. Tip: To test the jam’s consistency, place a small amount on a chilled plate; if it gels without running, it’s ready.
5. Remove the saucepan from the heat and let the jam cool slightly before transferring it to a clean jar. Tip: Sterilize your jar beforehand by boiling it in water for 10 minutes to ensure it’s free of bacteria.
6. Seal the jar tightly and store the jam in the refrigerator for up to 2 weeks. Tip: For a smoother texture, pass the jam through a fine-mesh sieve before jarring.

Now, this jam isn’t just any jam—it’s a velvety, fragrant spread that brings a touch of autumn to your table any time of year. Try it layered in a parfait with granola and Greek yogurt for a breakfast that feels like a treat.

Herbed Squash Pickles

Ready to add a crunchy, tangy twist to your meals? These herbed squash pickles are a game-changer, perfect for jazzing up sandwiches or serving as a vibrant side. You’ll love how the fresh herbs and vinegar bring out the squash’s natural sweetness.

Ingredients

• 2 cups thinly sliced yellow squash
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 2 cloves garlic, thinly sliced
• 1 tsp mustard seeds
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh dill, roughly chopped
• 1/4 cup fresh mint, roughly chopped

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and kosher salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Add thinly sliced yellow squash and garlic to the boiling liquid. Reduce heat to low and simmer for 2 minutes, just until squash begins to soften.
3. Remove saucepan from heat. Stir in mustard seeds, crushed red pepper flakes, fresh dill, and fresh mint. Let the mixture cool to room temperature, about 30 minutes.
4. Transfer the pickles and liquid to a clean, airtight container. Refrigerate for at least 4 hours before serving, allowing flavors to meld.

Delightfully crisp and herbaceous, these pickles offer a bright contrast to rich dishes. Try them layered in a grilled cheese or as a zesty topping for tacos.

Cranberry Squash Chutney

Vibrant and bursting with flavor, this cranberry squash chutney is the perfect blend of sweet and tangy. You’ll love how it adds a pop of color and taste to any meal.

Ingredients

• 2 cups fresh cranberries
• 1 1/2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp clarified butter
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 cup water

Instructions

1. Heat the clarified butter in a medium saucepan over medium heat until shimmering.
2. Add the diced butternut squash and sauté for 5 minutes, stirring occasionally, until slightly softened.
3. Tip: Ensure the squash pieces are uniformly sized for even cooking.
4. Stir in the cranberries, sugar, apple cider vinegar, cinnamon, ginger, and cloves. Cook for 2 minutes, allowing the flavors to meld.
5. Pour in the water and bring the mixture to a simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the chutney thickens.
6. Tip: The chutney is ready when it coats the back of a spoon and the cranberries have burst open.
7. Remove from heat and let cool to room temperature before serving. The chutney will continue to thicken as it cools.
8. Tip: For a smoother texture, mash the chutney lightly with a fork before serving.

Great for pairing with roasted meats or spreading on a warm piece of bread, this chutney offers a delightful contrast of textures and a complex flavor profile. Try it as a unique addition to your cheese board for an unexpected twist.

Conclusion

Mastering the art of preserving squash has never been easier with these 20 delicious recipes! Whether you’re a seasoned canner or new to the kitchen, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy canning!

Bella Bacinos