20+ Irresistible Winter Squash Recipes

Winter squash is one of the most versatile and comforting ingredients of the cold season.

With its rich, earthy flavors and creamy texture, it’s the perfect base for a variety of dishes, from hearty soups and casseroles to sweet desserts and savory baked goods.

Packed with vitamins, minerals, and natural sweetness, winter squash varieties like butternut, acorn, spaghetti, and kabocha offer endless opportunities for culinary creativity.

In this article, we’re diving into 20+ irresistible winter squash recipes that celebrate the bounty of this seasonal favorite.

Whether you’re looking for cozy soups, festive side dishes, or simple weeknight meals, these recipes will inspire you to make the most of winter squash.

Get ready to transform this humble ingredient into star-worthy dishes that your family and friends will love.

20+ Irresistible Winter Squash Recipes

Winter squash is a seasonal gem that deserves a spot in every kitchen. Its rich flavor, vibrant color, and versatility make it an essential ingredient for cozy, heartwarming meals.

With these 20+ winter squash recipes, you’ll have plenty of options to keep your meals exciting, nutritious, and full of seasonal charm.

From creamy soups to savory casseroles and even sweet treats, winter squash can do it all.

These recipes are perfect for showcasing its versatility and bringing a touch of comfort to your table, whether it’s a casual dinner or a holiday celebration.

So grab your favorite squash and start cooking—delicious dishes await!

Roasted Butternut Squash with Maple Glaze

Roasted butternut squash with maple glaze is a simple yet flavorful dish that combines the natural sweetness of squash with the deep, rich taste of maple syrup. This recipe is perfect as a holiday side or a comforting winter dinner addition. The caramelized edges and nutty aroma make it irresistible to any squash lover.

Ingredients:

• 1 large butternut squash
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash, cut it in half, and scoop out the seeds. Dice it into 1-inch cubes.
3. In a large mixing bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper. Ensure every piece is evenly coated.
4. Spread the squash cubes on a baking sheet in a single layer.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
6. Optional: Sprinkle chopped pecans over the squash during the last 5 minutes of roasting for added crunch.
7. Serve warm as a side dish or over a bed of greens for a winter salad twist.

This roasted butternut squash with maple glaze recipe is a delicious way to embrace the cozy flavors of winter. Its versatility makes it a great companion to roasted meats, hearty grains, or enjoyed on its own. The maple glaze adds a perfect balance of sweetness and spice that will delight your taste buds.

Creamy Acorn Squash Soup with Sage

This creamy acorn squash soup with sage is a velvety delight, perfect for warming up during chilly winter days. The combination of roasted squash, aromatic sage, and a touch of cream creates a comforting dish that is both nourishing and luxurious.

Ingredients:

• 2 medium acorn squashes
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 tsp ground nutmeg
• 6 fresh sage leaves (plus more for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the acorn squashes in half, remove seeds, and place them cut side down on a baking sheet. Roast for 40-45 minutes or until tender.
2. Scoop out the roasted squash flesh and set aside.
3. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant and softened.
4. Add the roasted squash flesh, vegetable broth, sage leaves, nutmeg, salt, and pepper. Simmer for 10 minutes.
5. Remove the sage leaves, then blend the soup using an immersion blender until smooth. Stir in the heavy cream or coconut milk.
6. Serve hot, garnished with a drizzle of cream and fried sage leaves for a sophisticated touch.

This creamy acorn squash soup is a must-have for cold winter evenings. The richness of the soup paired with the earthy notes of sage makes it a soul-satisfying bowl. It’s an excellent starter for a holiday dinner or a standalone meal with crusty bread.

Spaghetti Squash with Garlic Butter and Parmesan

Spaghetti squash with garlic butter and parmesan is a low-carb, high-flavor dish that showcases the versatility of winter squash. With its stringy texture resembling pasta, this dish is a healthier alternative to traditional spaghetti while still delivering a rich and indulgent flavor.

Ingredients:

• 1 medium spaghetti squash
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves cut side down on a baking sheet and bake for 40-45 minutes until tender.
3. Use a fork to scrape the squash flesh into strands and set aside.
4. In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add the spaghetti squash strands to the skillet, tossing to coat them in the garlic butter. Season with salt and pepper.
6. Sprinkle Parmesan cheese over the squash and stir until melted. Remove from heat and garnish with chopped parsley.
7. Serve warm as a light main dish or a side to grilled proteins.

Spaghetti squash with garlic butter and parmesan is a delightful winter dish that combines comfort and healthiness. The cheesy, garlicky flavors make it an instant favorite, whether served as a side or a satisfying main. Its simplicity and elegance make it perfect for weeknight dinners or festive gatherings.

Stuffed Delicata Squash with Quinoa and Cranberries

Stuffed delicata squash with quinoa and cranberries is a vibrant and nutrient-packed dish perfect for a cozy winter meal. The combination of nutty quinoa, sweet-tart cranberries, and earthy squash makes for a visually stunning and delicious entrée or side dish.

Ingredients:

• 2 medium delicata squashes
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1/2 small onion, diced
• 1 garlic clove, minced
• 1/4 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Slice each delicata squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and place cut side down on a baking sheet. Roast for 20-25 minutes until tender.
2. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
3. In a bowl, mix the cooked quinoa, sautéed onion and garlic, cranberries, walnuts, cinnamon, salt, and pepper.
4. Turn the roasted squash halves over and stuff each cavity with the quinoa mixture. Return to the oven and bake for another 10 minutes until heated through.
5. Serve warm, optionally garnished with fresh parsley or a drizzle of balsamic glaze.

This stuffed delicata squash is an elegant and hearty dish that’s bursting with flavor and color. The contrast between the sweetness of the cranberries and the nuttiness of the quinoa creates a well-balanced meal that will impress at any winter gathering.

Baked Kabocha Squash Wedges with Tahini Drizzle

Baked kabocha squash wedges with tahini drizzle are a delightful combination of creamy, nutty, and savory flavors. This recipe highlights the natural richness of kabocha squash, pairing it with a velvety tahini sauce that adds a Middle Eastern-inspired twist.

Ingredients:

• 1 small kabocha squash
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste

Tahini Drizzle:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/2 tsp honey or maple syrup
• Pinch of salt

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the kabocha squash into wedges and remove the seeds. Leave the skin on for texture.
2. Toss the wedges with olive oil, smoked paprika, cumin, salt, and pepper. Arrange them on a baking sheet in a single layer.
3. Bake for 25-30 minutes, flipping halfway through, until tender and golden.
4. In a small bowl, whisk together the tahini, lemon juice, water, honey, and salt until smooth.
5. Drizzle the tahini sauce over the baked squash wedges and serve warm.

These baked kabocha squash wedges are a treat for the senses, with their velvety texture and smoky-spiced flavor. The tahini drizzle adds an extra layer of richness, making this dish perfect as a side or a healthy snack.

Winter Squash Risotto with Sage and Parmesan

Winter squash risotto with sage and parmesan is a creamy and luxurious dish that’s both comforting and elegant. The earthy squash puree blends seamlessly into the risotto, creating a velvety texture that’s accented by the aromatic sage and nutty parmesan.

Ingredients:

• 1 cup Arborio rice
• 1 small winter squash (butternut or kabocha), roasted and pureed
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/4 cup grated parmesan cheese
• 6 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the Arborio rice and cook for 1-2 minutes until the grains are lightly toasted.
3. Pour in the white wine, stirring constantly until absorbed.
4. Begin adding the warmed broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
5. Stir in the roasted squash puree, butter, and parmesan cheese. Mix until smooth and heated through.
6. In a separate pan, fry sage leaves in a little butter until crisp.
7. Serve the risotto hot, topped with fried sage leaves and extra parmesan.

This winter squash risotto is the ultimate comfort food, delivering a rich, creamy texture and complex flavors. The sage and parmesan elevate the dish to gourmet status, making it a fantastic centerpiece for a cozy winter dinner.

Honey Roasted Acorn Squash with Feta and Pomegranate

Honey roasted acorn squash with feta and pomegranate is a delightful blend of sweet, tangy, and savory flavors. This vibrant dish is perfect for holiday gatherings or as an eye-catching side for any winter meal. The creamy feta and juicy pomegranate seeds complement the caramelized squash beautifully.

Ingredients:

• 2 medium acorn squashes
• 3 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup pomegranate seeds
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the acorn squash into 1-inch rings and remove the seeds.
2. In a bowl, whisk together olive oil, honey, cinnamon, salt, and pepper. Brush the mixture onto both sides of the squash rings.
3. Arrange the squash on a baking sheet and roast for 25-30 minutes, flipping halfway through, until caramelized and tender.
4. Remove from the oven and transfer to a serving platter. Sprinkle with feta, pomegranate seeds, and parsley before serving.

This honey roasted acorn squash with feta and pomegranate is a feast for the eyes and the palate. The balance of sweet, salty, and tangy flavors ensures it will be a standout on your winter table, earning rave reviews from your guests.

Spaghetti Squash Carbonara

Spaghetti squash carbonara is a lighter twist on the classic Italian pasta dish. This recipe swaps out traditional pasta for roasted spaghetti squash strands, maintaining the creamy, cheesy richness of carbonara without the extra carbs. Perfect for a comforting yet guilt-free winter dinner!

Ingredients:

• 1 medium spaghetti squash
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup diced pancetta or bacon
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Roast cut side down on a baking sheet for 40-45 minutes or until tender.
2. Scrape the squash flesh into strands with a fork and set aside.
3. In a skillet, heat olive oil over medium heat. Cook the pancetta or bacon until crispy, then add minced garlic and cook for 1 more minute. Remove from heat.
4. In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper. Slowly stir in the hot pancetta mixture to temper the eggs.
5. Toss the spaghetti squash strands in the sauce, ensuring they’re fully coated. Return to low heat briefly to warm through, but do not overcook.
6. Serve immediately, garnished with parsley and extra Parmesan.

Spaghetti squash carbonara is a satisfying and innovative take on a classic dish. Its creamy texture and bold flavors make it a comforting choice for cold winter nights, while its healthier profile ensures you can indulge guilt-free.

Maple and Rosemary Roasted Hubbard Squash

Maple and rosemary roasted Hubbard squash is a rustic and aromatic dish that showcases the earthy, nutty flavors of this winter squash. The natural sweetness of maple syrup pairs beautifully with the woodsy aroma of fresh rosemary, making this a delightful addition to your seasonal menu.

Ingredients:

• 1 medium Hubbard squash
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Peel and cube the Hubbard squash into 1-inch pieces.
2. In a large bowl, toss the squash cubes with olive oil, maple syrup, rosemary, smoked paprika, salt, and pepper until evenly coated.
3. Spread the squash onto a baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping halfway through, until the squash is golden brown and tender.
5. Serve warm, optionally garnished with additional rosemary sprigs for a festive touch.

This maple and rosemary roasted Hubbard squash is a fragrant and flavorful dish that will elevate any winter meal. Its caramelized exterior and soft, buttery interior make it an irresistible treat for family dinners or holiday feasts.

Coconut Curry Butternut Squash Soup

Coconut curry butternut squash soup is a warm and velvety dish that combines the sweetness of roasted squash with the richness of coconut milk and the bold flavors of curry spices. Perfect for cold winter days, this soup is as comforting as it is nourishing.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Chopped cilantro and lime wedges for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, spread them on a baking sheet, and roast for 25-30 minutes until tender.
2. Heat the remaining olive oil in a large pot over medium heat. Sauté the onion and garlic until softened.
3. Stir in the curry paste and turmeric, cooking for 1-2 minutes until fragrant.
4. Add the roasted squash, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender or transfer to a blender to puree the soup until smooth. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with cilantro and a squeeze of lime.

This coconut curry butternut squash soup is a perfect balance of creamy, spicy, and sweet. It’s a flavorful and satisfying meal that will brighten your winter days and leave you feeling cozy and content.

Roasted Winter Squash Salad with Kale and Pecans

Roasted winter squash salad with kale and pecans is a wholesome and vibrant dish that brings together seasonal ingredients. The sweet and nutty roasted squash pairs perfectly with tender kale, crunchy pecans, and a tangy vinaigrette for a hearty winter salad.

Ingredients:

• 1 small winter squash (butternut or acorn), peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped and stems removed
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries

Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden and tender.
2. Massage the kale with a pinch of salt until softened.
3. In a small bowl, whisk together the vinaigrette ingredients.
4. Toss the roasted squash, kale, pecans, and cranberries with the vinaigrette.
5. Serve immediately or at room temperature.

This roasted winter squash salad is a vibrant and nutritious addition to any winter meal. The combination of textures and flavors makes it satisfying and refreshing, ideal for a light lunch or a festive side dish.

Cheesy Baked Winter Squash Gratin

Cheesy baked winter squash gratin is a creamy and indulgent dish perfect for cozy winter dinners. Layers of tender squash and a rich cheese sauce come together to create a golden, bubbling casserole that is sure to be a family favorite.

Ingredients:

• 1 large winter squash (butternut or Hubbard), peeled and thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded Gruyère or cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C). Butter a baking dish and arrange the squash slices in overlapping layers.
2. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, cooking until the sauce thickens.
3. Stir in the shredded Gruyère, Parmesan, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.
4. Pour the cheese sauce over the layered squash. Sprinkle breadcrumbs over the top.
5. Bake for 30-35 minutes until the squash is tender and the topping is golden brown.
6. Let cool slightly before serving.

This cheesy baked winter squash gratin is the ultimate comfort food, combining creamy and crispy textures in every bite. It’s a crowd-pleasing dish that works equally well as a main course or a hearty side for special occasions.

Savory Winter Squash and Sage Galette

This savory winter squash and sage galette is a rustic tart that combines flaky, buttery pastry with caramelized squash and earthy sage. Perfect as a cozy dinner or an elegant appetizer, this dish captures the essence of winter comfort.

Ingredients:
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3-4 tbsp ice water

For the filling:

• 1 small butternut squash, peeled and thinly sliced
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 1 tsp fresh sage, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Make the crust: In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Prepare the filling: Preheat your oven to 400°F (200°C). Toss the squash slices with olive oil, salt, and pepper, and roast on a baking sheet for 15 minutes. Sauté the onion until softened, then mix with sage.
3. Roll out the dough into a 12-inch circle. Spread ricotta over the center, leaving a 2-inch border. Layer the roasted squash and onion mixture on top, then sprinkle with Parmesan.
4. Fold the edges of the dough over the filling, pleating as needed. Brush with egg wash.
5. Bake for 35-40 minutes until the crust is golden. Serve warm.

This savory winter squash and sage galette is a delightful combination of buttery pastry and tender, flavorful squash. It’s a versatile dish that’s just as lovely on a holiday table as it is for a casual dinner.

Creamy Kabocha Squash Risotto

Creamy Kabocha squash risotto is a luxurious dish that brings the sweet, nutty flavor of this winter squash into a creamy and hearty Italian classic. The velvety texture and rich taste make it a perfect dish for chilly evenings or special gatherings.

Ingredients:

• 1 small Kabocha squash, peeled, cubed, and roasted
• 4 cups chicken or vegetable stock
• 2 tbsp olive oil
• 1 small onion, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Roast the Kabocha squash cubes at 400°F (200°C) until tender, about 25 minutes. Mash half the squash and reserve the rest for topping.
2. Heat the stock in a saucepan and keep it warm.
3. In a large pan, heat olive oil and sauté the onion until translucent. Add Arborio rice and cook for 2 minutes, stirring to coat.
4. Pour in the white wine and cook until mostly absorbed.
5. Add the warm stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding more.
6. When the rice is creamy and tender, stir in the mashed squash, Parmesan cheese, and butter. Adjust seasoning with salt and pepper.
7. Serve topped with reserved squash pieces and a sprinkle of fresh thyme.

This creamy Kabocha squash risotto is a dish that feels like a warm hug on a cold winter’s night. The richness of the squash and Parmesan cheese creates an irresistible comfort food perfect for any occasion.

Spiced Winter Squash Muffins

Spiced winter squash muffins are a delightful way to use seasonal squash in a sweet treat. Infused with cinnamon, nutmeg, and ginger, these moist and flavorful muffins are perfect for breakfast, snacks, or dessert during the chilly months.

Ingredients:

• 1 1/2 cups roasted winter squash puree (butternut or acorn)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the squash puree, brown sugar, eggs, oil, milk, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter among the muffin cups and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
6. Cool on a wire rack before serving.

Spiced winter squash muffins are a cozy, aromatic treat that brings the warmth of seasonal spices to your table. These muffins are versatile, delicious, and a wonderful way to enjoy the bounty of winter squash.

Note: More recipes are coming soon!