Description
Discover a collection of cozy squash recipes perfect for warming up your autumn and winter meals. These dishes highlight the versatility of squash, from creamy pastas and hearty curries to savory roasted sides and stuffed vegetables.
Ingredients
Scale
- 2 tbsp olive oil
- 2 delicata squash, about 12–14 oz each, washed and dried
- ½ tsp kosher salt
- Black pepper, to taste
- ⅔ cup parmesan cheese
- Extra parmesan, for garnish
- Fresh parsley, chopped
- 1 butternut squash, peeled and diced (about 1 lb)
- 1 lb mild ground sausage
- 4 cloves garlic, minced
- ½ lb orecchiette pasta (or your choice)
- ¼ cup reserved pasta water
- ¼ cup parmesan, freshly grated
- ½ tsp crushed red pepper (optional)
- 1½ lbs butternut squash, cubed
- 2 gala apples, peeled and diced
- 1 tbsp cinnamon
- 1 tsp vanilla
- 2 tbsp brown sugar or honey
- 2 tbsp butter, cubed
- ½ tsp salt
- ⅛ tsp black pepper
- ¼ cup raisins
- ¼ cup pecans or walnuts
- ¼ cup dried cranberries
- 1 delicata squash, halved, seeded, sliced into half rings
- 2 tsp za’atar
- 1 tbsp avocado oil (or neutral oil)
- ½ tsp sea salt
- 6 cups mixed greens
- ¼ cup pickled red onion
- ¼ cup sliced almonds
- ¼ cup feta cheese, crumbled
- ¼ cup pomegranate seeds
- ¼ cup dried apricots
- ¼ cup olive oil
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh herbs (parsley, chives, dill)
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 2 acorn squash, halved and seeded
- 2 tbsp olive oil, divided
- Salt and pepper
- 1½ tsp za’atar, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup pine nuts
- ½ cup chickpeas, rinsed
- 3–4 green onions, chopped
- ¼ cup parsley
- 1 tbsp chives
- ¼ cup mint
- 1 garlic clove, minced
- 1 tbsp lemon juice
- ¼ tsp paprika
- 4 garlic cloves, minced
- ½ red bell pepper, chopped
- 1 tsp curry powder
- 1 tsp chili powder
- ½ tsp turmeric
- ½ tsp cayenne pepper
- 13 oz coconut milk
- 3 tbsp peanut butter
- ½ tbsp honey
- 15 oz chickpeas, drained
- 2×14 oz cans diced tomatoes
- 4–5 cups butternut squash, cubed
- ⅓ cup Thai red curry paste
- 2 tbsp grated ginger
- 1 jalapeno, chopped (optional)
- 4 cups butternut squash, cubed
- 4 garlic cloves
- 5 sage leaves
- ¼ cup sweet onion
- 16 oz vegetable broth
- 1 cup orzo
- ¼ tsp allspice
- Pinch cinnamon
- ¼ tsp cloves
- ½ tsp salt
- ⅛ tsp black pepper
- ½ cup cream
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- Sage leaves and parmesan, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice squash into rings and remove seeds. Toss with olive oil, salt, and pepper. Spread on a baking sheet and sprinkle with parmesan. Roast 25–30 minutes until golden and tender. Garnish with fresh parsley and extra parmesan.
- Preheat oven to 400°F (200°C). Toss diced squash with 2 tbsp olive oil, salt, and pepper. Roast until tender. Cook pasta until al dente, reserving some pasta water. In a skillet, heat remaining olive oil and cook sausage with garlic until browned. Add roasted squash, cream, pasta, and reserved water. Stir until creamy. Mix in parmesan and red pepper flakes. Garnish with sage and more cheese.
- Preheat oven to 375°F (190°C). In a baking dish, combine squash and apples. Sprinkle with cinnamon, vanilla, sugar, salt, and pepper. Add butter cubes. Bake for 35–40 minutes, stirring once. Stir in raisins, nuts, and cranberries before serving warm.
- Preheat oven to 400°F (200°C). Toss squash with oil, za’atar, and salt. Roast 20–25 minutes. Arrange greens in a bowl and top with roasted squash, onion, almonds, feta, pomegranate, and apricots. Whisk olive oil, mustard, vinegar, garlic, herbs, salt, and pepper into a dressing. Drizzle over salad and serve.
- Preheat oven to 400°F (200°C). Drizzle squash halves with oil, season with salt, pepper, and 1 tsp za’atar. Roast 30–35 minutes. Cook quinoa in water until fluffy. Stir in cranberries, pine nuts, chickpeas, onions, herbs, garlic, lemon juice, paprika, and remaining za’atar. Stuff roasted squash with quinoa mixture and serve warm.
- Heat oil in a large pot. Sauté garlic, bell pepper, and ginger. Add curry powder, chili powder, turmeric, and cayenne. Stir well. Add squash, chickpeas, curry paste, tomatoes, coconut milk, peanut butter, and honey. Simmer 25 minutes until squash is tender and curry thickens. Serve with rice or naan.
- Heat 2 tbsp olive oil in a skillet, sauté onion and garlic until fragrant. Add squash, season with spices, and cook until tender. Stir in orzo and vegetable broth. Simmer until pasta is cooked and broth absorbed. Add cream, mozzarella, and parmesan until melted and creamy. Garnish with sage leaves and parmesan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg