If you're looking for great ways to cook with winter squash, we have some awesome recipes for you! These delicious winter squash recipes are great for healthy, easy meals.
I have recipes for several varieties of squash - including common ones like pumpkin and butternut squash, but more unusual varietals like honeynut and kabocha as well.
Squash is so versatile. You can, of course, roast it and serve it as a side or add it to salads or grain bowls. But it's great in baked goods, soups, casseroles, and more.
I hope you enjoy these healthy recipes. If you want to learn more about specific types of squash, be sure to check out our guide on types of winter squash.
This creamy acorn squash soup recipe is perfect for winter or fall!
It combines roasted acorn squash, onions, garlic, apple, spices, and herbs for a wonderfully hearty winter squash soup.
You're going to love this roasted carnival squash recipe - it's so easy to make and results in creamy, succulent squash.
Carnival squash is a hybrid of acorn and sweet dumpling squash. It has bright, colorful skin and rich, sweet flesh.
This delicious butternut squash feta pasta bake is a wonderful meal for fall or winter!
This easy dinner recipe is a take on the viral baked feta pasta with tomatoes that's been popular for over a year.
This delicious braised kabocha squash recipe is made with soy sauce, mirin, sugar, and a little instant dashi.
It's simmered to tenderness and the natural sweetness of the squash shines through.
This slow cooker turkey pumpkin chili is a delicious, warming recipe for chilly fall nights.
You are going to love this chili! This gorgeous pumpkin chili hits all the best flavor combos.
This delicious roasted honeynut squash is topped with miso maple butter for a savory and sweet side dish.
Honeynut squash skin is thin enough that you can eat it (no peeling necessary like butternut squash), but I like to skip the skin and enjoy the creamy roasted interior.
This delicious roasted delicata squash recipe is the easiest side dish to make! It doesn't require much hands-on time and results in succulent, sweet squash.
You can serve roasted squash as a side for a nice dinner or use it in a green salad or blend it with some broth to make soup!
Here's how to easily cook spaghetti squash in the oven to get delicious spaghetti squash noodles!
This baked spaghetti squash recipe requires very little hands-on time but does take some time to roast. The squash will get very tender and you'll be able to enjoy some delicious spaghetti squash noodles in less than an hour.
This delicious roasted butternut squash is topped with za'atar seasoning for a flavorful bite.
It takes some time to roast the squash, but this is a simple and easy side dish to make.
This delicata squash tart is the coziest recipe - perfect for chilly nights when you want a flavorful veggie dish.
Delicata squash is a winter squash with a delicate rind that doesn't need to be peeled before use; making it a stunning option for a tart.
This pumpkin minestrone soup recipe is perfect for fall - it’s hearty, healthy, and packed with flavor. It features fresh pumpkin, butternut squash, red kidney beans, mirepoix, kale, and pancetta.
This creamy butternut squash soup recipe is full of flavor!
The roasted butternut squash combined with onions, apple, carrots, and plenty of spices makes for a deeply flavorful and hearty soup. This recipe is naturally vegan and gluten-free.
This butternut squash pasta with toasted panko and sage is a creamy, delicious recipe. It's ready in less than 30 minutes, so it's a perfect weeknight meal!
This recipe for roasted squash and grapes is an elegant and delicious side dish for the holidays or other special meals.
This marbled chocolate pumpkin bread recipe is perfect for fall! It's so delicious and flavorful with all the spices, pumpkin, and cocoa powder.
It's easier to make than you'd think and swirling it to create the marbled pattern is actually quite fun!
Pumpkin and squash seeds are a delicious snack when toasted! If you are cooking or carving pumpkins or squash and wondering what to do with the seeds, we've got you covered.
I hope you've enjoyed these winter squash recipe ideas!
What's the Best Way to Cook Squash
There are so many ways to cook squash but one of the best is to roast them to bring out their sweet flavor.
In general, you can roast all types of winter squash by halving them, scooping out the seeds, and rubbing them with a little olive oil. Then bake them, cut side down, on a sheet pan for 40 to 60 minutes at 400 degrees F.
Some squash benefit from a little added sweetness, try sprinkling some brown sugar or drizzling some maple syrup over your squash before roasting.
When are Winter Squashes in Season
Many types of common winter squash are available year-round, but they are at their peak in November and December.
How to Choose the Best Squash
Squash that are ripe and at their peak will be heavy for their size. The stem should be firm, dry, and without any obvious cracks or dark areas.
Squash should be deeply colored and have a firm skin.
A squash past its prime that has dried out will be very light for its size. There might be obvious cracks in the skin and when you cut it open the skin will be dry.
A rotting squash will have soft spots and discoloration of its skin and flesh.
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried*)
- Optional - 2 tablespoons heavy cream
- Heat oven to 375 degrees F.
- Cut the squash in half, scoop out the seeds (save for roasted squash seeds if you’d like*) and any stringy bits, and then quarter the squash.
- Place the squash on a parchment-lined baking sheet and brush with olive oil. Then sprinkle the five spice powder and half salt across the top. Add the onion halves, garlic halves, and apples to the sheet pan.
- Roast the vegetables for 50 to 60 minutes or until the squash is caramelized and easy to poke with a fork.
- Allow the squash to cool for a few minutes, then remove the flesh from the skin. Add the squash flesh to a blender. Remove the papery skin from the onion and add it to the blender. Squeeze the roasted garlic cloves out of the skin and add them, the apples, and the stock to the blender.
- Blend for 1 to 2 minutes until the soup is creamy and no chunks remain.
- Optional - top the soup with a drizzle of heavy cream and sage leaves.
Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 1038mgCarbohydrates: 31gFiber: 7gSugar: 9gProtein: 3g