18 Delicious Winter Squash Recipes for Cozy Evenings

Fall is the perfect time to embrace the warmth and richness of winter squash in your cooking. Whether you’re craving a hearty soup, a savory roast, or a sweet treat, our roundup of 18 delicious recipes has something to make your cozy evenings even more special. Dive into these seasonal favorites and discover new ways to enjoy this versatile ingredient. Let’s get cooking!

Roasted Butternut Squash Soup

Unbelievably cozy and effortlessly elegant, this Roasted Butternut Squash Soup has become my go-to for chilly evenings. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of roasting squash would fill the air, promising something delicious was on the way.

Ingredients

• 1 large butternut squash, peeled and cubed into 1-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup heavy cream
• 1 tablespoon pure maple syrup

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized at the edges, stirring halfway through for even cooking.
4. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic to the pot and sauté for another minute, until fragrant.
6. Pour in the vegetable broth and bring to a simmer. Add the roasted squash to the pot.
7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
8. Stir in the heavy cream and maple syrup, adjusting the seasoning with more salt and pepper if needed.
9. Simmer the soup on low heat for an additional 5 minutes to allow the flavors to meld together.

Gloriously velvety with a sweet and savory balance, this soup is a hug in a bowl. Serve it with a drizzle of cream and a sprinkle of roasted pumpkin seeds for an extra crunch, or pair it with a crusty loaf of bread for dipping.

Spaghetti Squash with Garlic and Parmesan

Venturing into the world of healthy, low-carb alternatives doesn’t mean sacrificing flavor, and this Spaghetti Squash with Garlic and Parmesan is proof. I remember the first time I tried swapping traditional pasta for spaghetti squash; skeptical at first, I was amazed at how satisfying and delicious it turned out to be. Now, it’s a staple in my kitchen, especially when I’m craving something comforting yet light.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tablespoons rich extra virgin olive oil
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of the olive oil, then season with salt and pepper. Place them cut-side down on the prepared baking sheet.
3. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. Tip: The roasting time can vary depending on the size of your squash, so start checking at 30 minutes.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
5. Once the squash is done, use a fork to scrape the flesh into strands. Transfer the strands to a large bowl.
6. Pour the garlic-infused olive oil over the squash strands, then toss to combine. Tip: This is the perfect time to adjust the seasoning if needed.
7. Sprinkle the freshly grated Parmesan cheese over the top and give it one final gentle toss. Tip: For an extra cheesy flavor, you can add more Parmesan to taste.

Finished with a sprinkle of Parmesan, this dish boasts a delightful mix of textures—tender yet slightly al dente squash strands coated in a garlicky, cheesy goodness. Serve it as a standalone meal or alongside your favorite protein for a well-rounded dinner. Either way, it’s bound to impress with its simplicity and depth of flavor.

Acorn Squash Stuffed with Quinoa and Kale

How many times have you stared at an acorn squash at the grocery store, admiring its cute shape but unsure how to bring it to life in your kitchen? I used to do the same until I discovered this hearty, wholesome recipe that turns this humble vegetable into a show-stopping meal.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth, rich and flavorful
• 2 tablespoons extra virgin olive oil, golden and aromatic
• 1 small onion, diced finely
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup dried cranberries, sweet and tangy
• 1/2 cup pecans, toasted and roughly chopped
• 1 teaspoon ground cinnamon, warm and spicy
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25 minutes until just tender. Tip: This step can be done ahead to save time.
2. While the squash roasts, heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed. Tip: Letting the quinoa sit covered off the heat for 5 minutes makes it even fluffier.
4. Stir in the kale, cranberries, pecans, cinnamon, salt, and pepper into the quinoa mixture. Cook for another 5 minutes until the kale is wilted.
5. Flip the roasted squash halves cut-side up. Divide the quinoa mixture evenly among the squash halves, packing it gently. Return to the oven and bake for another 10 minutes until everything is heated through. Tip: For a golden top, broil for the last 2 minutes.

Delight in the contrast of the tender squash with the nutty, slightly sweet quinoa stuffing. Serve it as a centerpiece for a vegetarian feast or alongside your favorite protein for a hearty meal.

Butternut Squash Risotto

Just last week, I found myself staring at a butternut squash on my kitchen counter, wondering how to turn it into something comforting yet elegant. That’s when I decided on a creamy butternut squash risotto, a dish that perfectly balances sweetness with the savory depth of Arborio rice.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups warm chicken or vegetable stock
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender and slightly caramelized.
2. In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the Arborio rice to the pan, stirring to coat each grain with oil, for about 2 minutes. This step, known as toasting, enhances the rice’s nutty flavor.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: Always use a wine you’d drink for the best flavor.
5. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and creamy, stir in the roasted butternut squash, Parmesan cheese, and butter. Season with additional salt and pepper if needed. Tip: The butter adds a luxurious silkiness to the risotto.
7. Remove from heat and let sit for 2 minutes before serving. Tip: Resting allows the flavors to meld beautifully.

Now, this risotto is a masterpiece of creamy texture with bursts of sweet squash. Serve it in shallow bowls, garnished with extra Parmesan and a drizzle of olive oil for a restaurant-worthy presentation at home.

Delicata Squash Rings with Maple Glaze

Mmm, there’s something about the sweet, nutty flavor of delicata squash that just screams fall to me. I first stumbled upon this recipe during a cozy weekend at a friend’s cabin, and it’s been a staple in my autumn cooking ever since. The maple glaze adds a delightful sweetness that perfectly complements the squash’s natural flavors.

Ingredients

• 2 medium delicata squashes, halved lengthwise and seeds removed
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup pure maple syrup, the darker the better for depth of flavor
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the delicata squash into 1/2-inch thick rings, leaving the skin on for a beautiful presentation and added texture.
3. In a large bowl, toss the squash rings with olive oil, ensuring each piece is lightly coated to help the glaze adhere.
4. Arrange the squash rings in a single layer on the prepared baking sheet, giving them space to caramelize properly.
5. Roast in the preheated oven for 20 minutes, then flip each ring carefully to ensure even cooking.
6. While the squash is roasting, whisk together the maple syrup, sea salt, black pepper, and cinnamon in a small bowl.
7. After flipping the squash, brush each ring generously with the maple glaze, then return to the oven for another 10-15 minutes, or until the edges are caramelized and the squash is tender.
8. Let the squash rings cool for a few minutes before serving to allow the glaze to set slightly.

Last but not least, these delicata squash rings are a showstopper with their caramelized edges and tender centers. Serve them atop a bed of wild rice for a hearty fall meal, or as a sweet and savory side that’ll have everyone asking for seconds.

Winter Squash and Apple Bake

During the chilly months, nothing beats the comfort of a warm, sweet, and savory dish straight from the oven. I stumbled upon this Winter Squash and Apple Bake recipe during a weekend getaway in Vermont, and it’s been a staple in my kitchen ever since. The combination of sweet apples and earthy squash, with a hint of spice, is simply irresistible.

Ingredients

• 2 cups of peeled, cubed butternut squash (about 1 medium squash)
• 2 large Honeycrisp apples, cored and thinly sliced
• 1/4 cup of pure maple syrup
• 2 tablespoons of unsalted butter, melted
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of sea salt
• 1/2 cup of chopped pecans, for crunch

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, toss the cubed butternut squash and sliced apples with maple syrup, melted butter, cinnamon, nutmeg, and sea salt until evenly coated.
3. Spread the mixture evenly in the prepared baking dish, ensuring the apples and squash are in a single layer for even cooking.
4. Sprinkle the chopped pecans over the top for added texture and flavor.
5. Bake in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork and the apples are soft.
6. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Last but not least, the Winter Squash and Apple Bake emerges from the oven with a caramelized top and a tender, flavorful interior. Serve it alongside a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is for a cozy, wholesome treat.

Pumpkin Squash Pancakes

Every autumn, my kitchen becomes a sanctuary for all things pumpkin, and these Pumpkin Squash Pancakes are a testament to my seasonal obsession. There’s something magical about the way the spices meld with the squash, creating a breakfast that feels like a warm hug on a crisp morning.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp brown sugar, packed for a deep sweetness
• 1 tsp baking powder, for that perfect rise
• 1/2 tsp cinnamon, ground to aromatic perfection
• 1/4 tsp nutmeg, freshly grated for a warm spice
• 1/4 tsp salt, to balance the flavors
• 1 cup milk, whole for richness
• 1 large egg, farm-fresh and beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, pure and fragrant

Instructions

1. In a large bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
2. In another bowl, sift together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. Gently fold the dry ingredients into the wet ingredients until just combined; a few lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Tip: Resist the urge to press down on the pancakes; it squeezes out the air and makes them dense.
8. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
9. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Buttery and spiced, these Pumpkin Squash Pancakes are a fall morning dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for a crunch that contrasts beautifully with their fluffy interior.

Kabocha Squash Curry

Having just stumbled upon the most vibrant kabocha squash at my local farmers’ market, I knew it was destined for something special. This kabocha squash curry is my latest obsession, blending the squash’s natural sweetness with a symphony of spices for a dish that’s as comforting as it is colorful.

Ingredients

• 1 medium kabocha squash, peeled and cubed into 1-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 can (13.5 oz) creamy coconut milk
• 2 cups vegetable broth
• 1 teaspoon sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin, and cayenne pepper, stirring to coat the onions evenly.
5. Add the kabocha squash cubes to the pot, tossing them in the spice mixture to lightly toast the spices, about 2 minutes.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is tender when pierced with a fork.
8. Season with sea salt, adjusting if necessary.
9. Garnish with fresh cilantro leaves before serving.

Rich in flavor and velvety in texture, this kabocha squash curry is a testament to the magic of simple ingredients coming together. Serve it over a bed of fluffy jasmine rice or with a side of warm naan to soak up every last drop of the creamy sauce.

Savory Stuffed Carnival Squash

Sometimes, the most comforting meals come from the simplest ingredients, and this Savory Stuffed Carnival Squash is no exception. I remember the first time I tried it at a friend’s dinner party; the vibrant colors and rich flavors instantly won me over. Now, it’s a staple in my autumn cooking repertoire.

Ingredients

• 1 medium carnival squash, halved and seeds removed
• 1 cup cooked quinoa, fluffy and slightly cooled
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup dried cranberries, sweet and chewy
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh thyme leaves, fragrant and earthy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and mineral-rich

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush the inside of each squash half with olive oil, then season with salt and pepper to enhance its natural sweetness.
3. In a mixing bowl, combine the quinoa, feta cheese, dried cranberries, and thyme leaves. Drizzle with the remaining olive oil and toss gently to mix.
4. Spoon the quinoa mixture evenly into the squash halves, packing it lightly to ensure each bite is flavorful.
5. Bake for 35-40 minutes, or until the squash is tender when pierced with a fork and the filling is lightly golden on top.
6. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to meld together beautifully.

You’ll love the contrast between the tender, slightly sweet squash and the savory, chewy filling. For an extra touch of elegance, drizzle with a balsamic reduction or sprinkle with toasted pumpkin seeds before serving.

Butternut Squash Mac and Cheese

Last week, I found myself staring at a butternut squash on my kitchen counter, wondering how to turn it into something comforting yet slightly gourmet. That’s when the idea of a creamy, dreamy Butternut Squash Mac and Cheese came to mind—perfect for those evenings when you crave something hearty but want to sneak in some veggies.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
• 2 cups elbow macaroni
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook until tender, about 10 minutes. Drain and set aside.
3. In the same pot, cook the elbow macaroni according to package instructions until al dente. Drain and return to the pot.
4. While the pasta cooks, melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until golden.
5. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 3-4 minutes.
6. Add the cooked butternut squash to the saucepan. Use an immersion blender to puree until smooth, or transfer to a blender and puree before returning to the saucepan.
7. Stir in the grated cheddar cheese, garlic powder, smoked paprika, and salt until the cheese is melted and the sauce is smooth.
8. Pour the cheese sauce over the cooked macaroni, stirring to coat evenly. Transfer to the prepared baking dish.
9. In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle over the mac and cheese.
10. Bake for 20-25 minutes, or until the top is golden and crispy.

Every bite of this Butternut Squash Mac and Cheese is a delightful mix of creamy, cheesy goodness with a hint of sweetness from the squash. The crispy panko topping adds a perfect contrast in texture. Serve it straight from the oven with a side of green salad for a complete meal that’s sure to impress.

Roasted Honeynut Squash with Thyme

Zesty flavors and cozy aromas fill my kitchen whenever I roast honeynut squash, a smaller, sweeter cousin of butternut squash that’s become my fall favorite. There’s something about the caramelized edges and tender flesh that makes this dish a standout side or even a main for my vegetarian friends.

Ingredients

• 2 honeynut squashes, halved and seeded (look for ones with deep orange flesh for maximum sweetness)
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon fresh thyme leaves (their lemony fragrance is key)
• 1 teaspoon coarse sea salt (for that perfect crunch and flavor)
• 1/2 teaspoon finely ground black pepper (to add a subtle heat)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Brush each honeynut squash half with extra virgin olive oil, making sure to coat all surfaces for even browning.
3. Sprinkle the squash halves evenly with fresh thyme leaves, coarse sea salt, and finely ground black pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper for easy cleanup.
5. Roast in the preheated oven for 25-30 minutes, or until the flesh is fork-tender and the edges are caramelized.
6. Let the squash cool for a few minutes before serving to allow the flavors to meld beautifully.

Kick back and enjoy the symphony of flavors in this dish—the sweetness of the squash, the earthiness of the thyme, and the slight kick from the black pepper create a harmony that’s hard to resist. Serve it atop a bed of wild rice for a hearty meal, or alongside a crisp green salad for a lighter option.

Spaghetti Squash Pad Thai

Believe it or not, I stumbled upon this Spaghetti Squash Pad Thai recipe during one of those late-night fridge raids, where creativity meets hunger. It’s a healthier twist on the classic, packed with vibrant flavors and textures that’ll make you forget it’s veggie-based!

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 2 tbsp rich extra virgin olive oil
• 2 farm-fresh eggs, lightly beaten
• 1 cup thinly sliced colorful bell peppers
• 1/2 cup shredded carrots, for a sweet crunch
• 3 cloves garlic, minced to aromatic perfection
• 2 tbsp smooth peanut butter
• 3 tbsp soy sauce, for that umami kick
• 1 tbsp honey, for a touch of sweetness
• 1/4 cup chopped fresh cilantro, for a bright finish
• 1/2 cup roasted peanuts, roughly chopped for garnish
• 1 lime, cut into wedges for serving

Instructions

1. Preheat your oven to 400°F. Drizzle the spaghetti squash halves with 1 tbsp olive oil and place them cut-side down on a baking sheet. Roast for 30-40 minutes until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the beaten eggs and scramble until just set, about 2 minutes. Remove and set aside.
3. In the same skillet, add the bell peppers and carrots. Sauté for 3-4 minutes until slightly softened. Tip: Keep the veggies crisp for texture contrast.
4. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat medium.
5. Whisk together peanut butter, soy sauce, and honey in a small bowl until smooth. Pour over the veggies, adding the scrambled eggs back in. Toss to combine.
6. Once the squash is done, use a fork to scrape the flesh into strands. Add to the skillet and gently toss everything together. Tip: Don’t overmix to keep the squash strands intact.
7. Garnish with cilantro and peanuts. Serve with lime wedges on the side for an extra zing.

The strands of spaghetti squash mimic noodles beautifully, offering a lighter base that soaks up the savory-sweet sauce. The crunch from the peanuts and freshness of the lime make each bite a delightful contrast. Try serving it in the hollowed-out squash halves for a fun, edible bowl presentation!

Acorn Squash with Brown Sugar and Butter

Fall has a way of making me crave the cozy, comforting flavors of roasted vegetables, and acorn squash is one of my absolute favorites. There’s something about the way it caramelizes in the oven, especially when paired with a little brown sugar and butter, that feels like a hug in food form.

Ingredients

• 1 medium acorn squash, halved and seeds removed
• 2 tablespoons unsalted butter, softened
• 2 tablespoons packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the acorn squash halves cut-side up on the prepared baking sheet. Using a sharp knife, score the flesh in a crosshatch pattern to allow the flavors to penetrate deeply.
3. In a small bowl, mix together the softened butter, dark brown sugar, cinnamon, nutmeg, and kosher salt until well combined.
4. Divide the butter mixture evenly between the two squash halves, spreading it over the scored flesh with a spoon or your fingers for an even coating.
5. Roast in the preheated oven for 45-50 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized and golden brown.
6. Let the squash cool for a few minutes before serving to allow the flavors to meld together beautifully.

Golden and glistening straight from the oven, this acorn squash is a delightful balance of sweet and savory, with a texture that’s tender yet slightly firm. Serve it as a side dish with your favorite protein, or top it with a sprinkle of toasted pecans for an extra crunch that contrasts wonderfully with the creamy squash.

Butternut Squash and Sage Pasta

Remember those chilly evenings when all you crave is something warm, comforting, and slightly indulgent? That’s exactly how I felt when I first whipped up this Butternut Squash and Sage Pasta. It’s a dish that hugs you from the inside, with its creamy texture and aromatic sage, making it a perfect fall favorite in my kitchen.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh sage leaves, thinly sliced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 lb pasta of choice, such as fettuccine or penne
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup heavy cream
• 1/4 cup reserved pasta water

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sage, sautéing for about 1 minute until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the roasted butternut squash to the skillet, mashing slightly with the back of a spoon to create a chunky sauce. Stir in the heavy cream and reserved pasta water to achieve a creamy consistency.
5. Toss the cooked pasta into the skillet with the butternut squash sauce, ensuring each strand is well coated. Sprinkle with Parmesan cheese, giving it a final toss to melt the cheese into the sauce. Tip: For an extra flavor boost, toast the sage leaves in olive oil until crisp and use as a garnish.

Now, this Butternut Squash and Sage Pasta is ready to delight. The squash lends a sweet, nutty depth, while the sage adds an earthy contrast, making every forkful a complex dance of flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the creamy sauce. Tip: For a festive touch, top with roasted pumpkin seeds for crunch.

Winter Squash and Lentil Stew

Gathering around the kitchen on a chilly evening, I’m reminded of the comforting embrace of a hearty stew. There’s something magical about the way winter squash and lentils come together, creating a dish that’s both nourishing and deeply satisfying. It’s a recipe that’s become a staple in my home, especially during the colder months.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 3 cups peeled and diced butternut squash
• 4 cups vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
4. Add the lentils, butternut squash, vegetable broth, and bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils and squash are tender.
6. Remove the bay leaf and season the stew with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Ladling this stew into bowls, the tender squash and lentils meld beautifully, offering a creamy texture with a hint of smokiness from the paprika. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein boost.

Pumpkin Squash Muffins

Kicking off the fall season with a batch of Pumpkin Squash Muffins feels like wrapping yourself in a warm, spicy hug. I remember the first time I tweaked my grandma’s recipe to include butternut squash for an extra moist texture—it was a game-changer. Now, it’s a staple in my kitchen, especially when the leaves start to turn.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1 cup roasted butternut squash, mashed to perfection
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup rich extra virgin olive oil
• 1 cup granulated sugar, for that sweet touch
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to give them rise
• 1/2 tsp finely ground sea salt
• 1 tbsp pumpkin pie spice, for that autumnal warmth
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, whisk together the pumpkin puree, mashed butternut squash, eggs, and olive oil until smooth.
3. Tip: For an extra fluffy texture, let the wet ingredients sit for 5 minutes before adding the dry ones.
4. Gradually fold in the sugar, flour, baking soda, salt, and pumpkin pie spice until just combined—overmixing leads to dense muffins.
5. Gently stir in the chopped walnuts for that delightful crunch.
6. Tip: Use an ice cream scoop to evenly distribute the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Tip: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent steaming.

Let these Pumpkin Squash Muffins cool slightly before serving; their moist interior and spiced aroma are best enjoyed warm. For a festive twist, drizzle with a simple maple glaze or serve alongside a dollop of whipped cinnamon cream.

Kabocha Squash Soup with Coconut Milk

Believe it or not, the first time I tried Kabocha Squash Soup with Coconut Milk, I was skeptical about how the flavors would meld together. But one spoonful was all it took to convince me—this soup is a creamy, dreamy bowl of comfort that’s perfect for any season.

Ingredients

• 1 medium kabocha squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon rich extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups low-sodium vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground turmeric

Instructions

1. Preheat your oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until fork-tender and slightly caramelized.
2. While the squash roasts, heat a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Add the roasted squash, coconut milk, vegetable broth, maple syrup, and turmeric to the pot. Bring the mixture to a simmer.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Tip: If using a blender, allow the soup to cool slightly and never fill more than halfway to avoid spills.
6. Simmer the soup for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with more salt and pepper if needed. Tip: For a thinner consistency, add more vegetable broth a little at a time.

Out of this world creamy and subtly sweet, this Kabocha Squash Soup with Coconut Milk is a testament to how simple ingredients can create something extraordinary. Serve it with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds for added texture and a pop of color.

Savory Carnival Squash and Sausage Casserole

Unbelievably, the first time I tried this dish was at a fall farmers’ market, where the vibrant colors of carnival squash caught my eye. It’s a dish that brings warmth and comfort to any table, perfect for those chilly evenings when you crave something hearty yet wholesome.

Ingredients

• 1 medium carnival squash, halved and seeded
• 1 lb sweet Italian sausage, casings removed
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 1 tsp fresh thyme leaves, aromatic and slightly minty
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. Place the carnival squash halves cut-side down in the prepared dish. Roast for 25 minutes until the flesh is tender when pierced with a fork.
3. While the squash roasts, heat a skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
4. Once the squash is tender, scoop out the flesh, leaving a thin layer to keep the shell intact. Mash the scooped flesh in a bowl.
5. Stir in the cooked sausage, heavy cream, Parmesan, butter, thyme, salt, and pepper into the mashed squash until well combined.
6. Spoon the mixture back into the squash shells. Bake for another 15 minutes until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.
7. Let the casserole sit for 5 minutes before serving. Tip: This rest allows the flavors to meld beautifully.

Hearty and flavorful, this casserole boasts a creamy texture with a hint of sweetness from the squash, balanced by the savory sausage. Serve it with a side of crusty bread to soak up every delicious bite, or atop a bed of greens for a lighter meal.

Conclusion

These 18 delicious winter squash recipes are your ticket to cozy, comforting evenings. Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to warm your heart and home. We’d love to hear which recipes become your favorites—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Bella Bacinos