25+ Cozy Winter Stuffed Squash Recipes to Warm Your Soul

Winter is the perfect time to embrace hearty, wholesome meals, and what better way to do so than with stuffed squash?

This versatile vegetable, with its sweet, savory, and nutty flavors, makes an excellent base for creating warming, satisfying dishes.

Whether you prefer the creamy texture of butternut squash, the earthiness of delicata, or the sweetness of acorn squash, there’s a stuffed squash recipe for everyone.

From savory options filled with sausage, quinoa, and cheese to lighter, vegetarian choices featuring roasted vegetables or grains, the possibilities are endless.

In this collection of 25+ winter stuffed squash recipes, you’ll find delicious dishes that are perfect for cozy dinners, festive gatherings, and everything in between.

Let the comforting warmth of stuffed squash bring you joy throughout the winter season.

25+ Cozy Winter Stuffed Squash Recipes to Warm Your Soul

Stuffed squash is a wonderfully flexible dish that can be tailored to suit any taste or dietary preference.

From comforting winter staples like sausage and apple stuffing to vegan options with quinoa and roasted vegetables, these recipes will fill your kitchen with warmth and delicious aromas.

Perfect for holiday meals, weeknight dinners, or even meal prepping for the week ahead, stuffed squash is both nutritious and satisfying.

So, whether you’re looking for a dish to serve at your next dinner party or a cozy meal for yourself, these 25+ winter stuffed squash recipes are sure to become a go-to in your recipe collection.

Enjoy the flavors of winter, and let these hearty dishes bring a little extra comfort to your table.

Stuffed Acorn Squash with Sausage and Apple

This hearty and flavorful stuffed acorn squash combines savory sausage with sweet apples, creating the perfect balance of flavors for a winter dish. The slight sweetness from the apple complements the richness of the sausage, making it an ideal entrée for holiday dinners or cozy family meals. The acorn squash, with its naturally tender texture, provides a lovely vessel for the stuffing, and the dish is both satisfying and visually appealing.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 lb Italian sausage (or your preferred sausage)
• 1 apple, peeled, cored, and diced
• 1/2 cup diced onion
• 1/2 cup celery, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh sage
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 40-45 minutes or until the squash is tender.
2. While the squash roasts, heat a large skillet over medium heat and cook the sausage, breaking it up as it cooks, until browned and cooked through (about 5-7 minutes). Remove any excess fat.
3. Add the diced onion, celery, and apple to the skillet with the sausage, and cook for another 5 minutes until the vegetables soften.
4. Stir in the breadcrumbs, sage, cinnamon, and chicken broth. Cook for another 2-3 minutes, allowing the mixture to come together. Season with salt and pepper to taste.
5. Once the squash is cooked, remove it from the oven. Spoon the sausage and apple mixture into the center of each squash half, packing it in tightly.
6. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until the top is golden and crispy.

This stuffed acorn squash recipe is the perfect comfort food for cold winter nights. The combination of savory sausage, sweet apples, and aromatic sage creates a deliciously balanced dish. Not only is it a great main course, but it also works well as a side dish for your winter holiday gatherings. The rustic appearance of the stuffed squash makes it an elegant addition to any table.

Winter Root Vegetable Stuffed Butternut Squash

Butternut squash pairs wonderfully with roasted root vegetables in this vibrant, healthy stuffed squash recipe. Carrots, parsnips, and sweet potatoes create a robust filling that complements the creamy texture of the butternut squash. This recipe is an excellent choice for a light yet satisfying meal that still offers plenty of warmth and flavor, perfect for the winter season.

Ingredients:

• 2 medium butternut squashes, halved and seeds removed
• 1 large carrot, peeled and diced
• 1 parsnip, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup cooked quinoa or rice (optional for added texture)
• 1/4 cup crumbled feta cheese
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil, season with salt, pepper, and thyme, and roast for 30-40 minutes or until the squash is tender.
2. In a separate bowl, toss the diced carrot, parsnip, and sweet potato with olive oil, paprika, salt, and pepper. Spread them in an even layer on another baking sheet and roast for 25-30 minutes until golden and tender.
3. Once the squash and vegetables are done, scoop out some of the flesh from the center of the butternut squash, leaving about a 1-inch border. Mash the scooped-out squash and mix it with the roasted root vegetables and quinoa (if using).
4. Stir in the crumbled feta cheese for added creaminess and flavor. Taste and adjust seasoning if needed.
5. Spoon the vegetable mixture back into the butternut squash halves, packing it in gently. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until everything is hot and slightly crispy on top.
6. Garnish with fresh parsley before serving.

This winter root vegetable-stuffed butternut squash is a delightful dish that showcases the best flavors of the season. The tender, roasted squash pairs perfectly with the earthy sweetness of the root vegetables, while the quinoa adds a hearty texture. The feta cheese provides a creamy, tangy element that complements the natural sweetness of the squash. It’s a great vegetarian main course or a colorful side dish for your winter meals.

Stuffed Delicata Squash with Wild Rice and Cranberries

Delicata squash is an underrated gem in the winter squash family, and its natural sweetness shines when paired with savory wild rice and tart cranberries. This stuffed delicata squash recipe brings together earthy grains, seasonal fruit, and a hint of cinnamon to create a comforting yet vibrant dish. Perfect for a winter lunch or as part of a festive dinner spread, this recipe offers both depth of flavor and a pop of color.

Ingredients:

• 2 delicata squashes, halved and seeds removed
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the delicata squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender.
2. While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the cooked wild rice to the skillet, followed by the dried cranberries, cinnamon, and ginger. Stir well to combine and cook for another 3-5 minutes, allowing the flavors to meld. Add the vegetable broth and cook until the mixture is heated through. Season with salt and pepper to taste.
4. Once the squash is done, remove it from the oven and scoop out a small amount of the flesh, leaving a border. Mash the scooped-out squash and stir it into the rice mixture.
5. Spoon the rice mixture back into the delicata squash halves, pressing it in gently. Sprinkle with chopped nuts (if using) and return to the oven for an additional 10-15 minutes, or until the top is slightly golden.
6. Garnish with fresh thyme before serving.

Stuffed delicata squash with wild rice and cranberries is a beautiful, festive dish that is as delicious as it is eye-catching. The combination of earthy wild rice, sweet and tart cranberries, and the natural sweetness of the delicata squash makes this a perfect winter meal. It’s a great vegetarian main course for holiday meals or a stunning side dish. The warmth of the cinnamon and ginger gives it an aromatic depth that will leave everyone wanting more.

Stuffed Spaghetti Squash with Roasted Brussels Sprouts and Parmesan

Spaghetti squash is the perfect base for a light yet satisfying winter meal. This stuffed spaghetti squash recipe is loaded with roasted Brussels sprouts, aromatic garlic, and a generous amount of Parmesan cheese, creating a savory, cheesy delight that’s perfect for cozy dinners. The natural strands of the spaghetti squash serve as a wonderful substitute for pasta, making it a great option for those seeking a low-carb or gluten-free dish during the winter months.

Ingredients:

• 2 medium spaghetti squashes, halved and seeds removed
• 1 lb Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup vegetable broth (or chicken broth)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes, or until the squash is tender and can be easily shredded with a fork.
2. While the squash roasts, prepare the Brussels sprouts. Toss the halved Brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
3. Once the squash is cooked, use a fork to shred the flesh into strands and place the “spaghetti” into a large bowl.
4. Add the roasted Brussels sprouts, grated Parmesan cheese, and vegetable broth to the bowl. Toss until the ingredients are well combined. Taste and adjust seasoning if necessary.
5. Spoon the mixture back into the hollowed-out spaghetti squash halves. Return to the oven for 10-15 minutes, until the top is golden and the flavors are well melded.
6. Garnish with chopped fresh parsley before serving.

Stuffed spaghetti squash with roasted Brussels sprouts and Parmesan is a wonderfully flavorful and healthy winter meal. The roasted Brussels sprouts add a savory, slightly bitter edge that pairs beautifully with the creamy Parmesan and the tender squash strands. This dish is both comforting and light, perfect for those looking for a satisfying vegetarian main course or a low-carb alternative to pasta. Its hearty, roasted flavors make it a perfect fit for winter dining.

Stuffed Kabocha Squash with Brown Rice and Mushrooms

Kabocha squash, often referred to as Japanese pumpkin, has a sweet, nutty flavor that pairs wonderfully with earthy mushrooms and wholesome brown rice. This recipe takes full advantage of the squash’s natural sweetness and tender flesh, stuffing it with a savory mix of wild mushrooms, brown rice, and herbs. It’s a great make-ahead dish for winter celebrations or as a comforting weeknight meal.

Ingredients:

• 2 small kabocha squashes, halved and seeds removed
• 1 cup cooked brown rice
• 1 cup wild mushrooms (shiitake, cremini, or a mix), cleaned and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup vegetable broth
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon fresh thyme leaves
• 1/4 cup grated Gruyère or sharp cheddar cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the kabocha squash halves cut side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 40-45 minutes, or until the squash is tender.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 7-10 minutes. Stir in the cooked brown rice, vegetable broth, soy sauce, and thyme. Cook for another 3-5 minutes, allowing the mixture to come together. Season with salt and pepper to taste.
4. Once the squash is cooked, scoop out a small amount of the flesh, leaving about 1-inch border. Mash the scooped-out squash and mix it into the rice and mushroom mixture.
5. Stuff the kabocha squash halves with the rice and mushroom mixture, pressing it down gently. If using, sprinkle with grated cheese.
6. Return the stuffed squash to the oven for 10-15 minutes, or until the top is golden and the cheese is melted and bubbly.

Stuffed kabocha squash with brown rice and mushrooms is a heartwarming and nutritious winter dish that offers a delicious balance of sweet and savory flavors. The tender squash, combined with the rich, earthy mushrooms and wholesome brown rice, creates a filling meal that is perfect for the colder months. This dish is also versatile and can be made ahead for easy weeknight dinners or served as a stunning side at holiday gatherings.

Stuffed Honeynut Squash with Spinach and Ricotta

Honeynut squash is a smaller, sweeter cousin of butternut squash, making it a perfect choice for stuffing with savory fillings. In this recipe, the honeynut squash is stuffed with a creamy mixture of spinach and ricotta cheese, creating a comforting and nutrient-packed dish that is perfect for winter. The sweetness of the squash complements the richness of the filling, making this a standout winter meal.

Ingredients:

• 2 honeynut squashes, halved and seeds removed
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional for added texture)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the honeynut squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes or until the squash is tender.
2. While the squash roasts, heat a skillet over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
3. In a bowl, combine the sautéed spinach with the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Stir well to combine.
4. Once the squash is roasted, scoop out some of the flesh, leaving a small border around the edges. Mash the scooped-out squash and mix it into the ricotta-spinach filling.
5. Spoon the filling into each squash half, pressing it in gently. If desired, sprinkle breadcrumbs on top for added texture.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the top is golden and the filling is hot.

Stuffed honeynut squash with spinach and ricotta is a creamy, comforting winter dish that combines the natural sweetness of the squash with a savory, cheesy filling. The ricotta cheese adds a rich, creamy texture, while the spinach adds freshness and color. This dish is perfect as a vegetarian main course or a side dish for your winter feasts. It’s a delightful way to enjoy the seasonal flavors of winter squash while adding a touch of elegance to your table.

Stuffed Acorn Squash with Cranberries and Sausage

Acorn squash is a versatile winter vegetable that pairs beautifully with a variety of fillings. This recipe combines the mild sweetness of acorn squash with savory sausage, tart cranberries, and a hint of sage, creating a delightful balance of flavors. The stuffing is both hearty and festive, making it perfect for a holiday dinner or a cozy winter meal. The combination of sausage and cranberries adds a nice contrast to the tender squash, while the warm spices create a comforting, seasonal dish.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1/2 lb ground sausage (pork or turkey)
• 1/2 cup fresh cranberries (or dried cranberries for a sweeter option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1/4 cup chicken broth
• 1/4 cup chopped pecans or walnuts (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, or until the squash is tender and easily pierced with a fork.
2. While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
3. Add the diced onion and garlic to the skillet with the sausage and cook for another 3-4 minutes, until the onion is softened.
4. Stir in the cranberries, sage, and chicken broth. Let the mixture simmer for 5-7 minutes, or until the cranberries begin to soften and burst. Season with salt and pepper to taste.
5. Once the squash is done roasting, scoop out a small amount of the flesh, leaving about 1-inch border. Mix the scooped-out squash with the sausage-cranberry filling. Optionally, stir in the chopped nuts for added crunch.
6. Stuff the acorn squash halves with the sausage mixture, pressing it down gently. Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through and the top is slightly golden.
7. Serve warm, garnished with additional sage or nuts if desired.

Stuffed acorn squash with cranberries and sausage is a flavorful and festive winter dish that’s perfect for holiday gatherings or family dinners. The savory sausage and sweet-tart cranberries are a delightful pairing that brings out the best of seasonal flavors. The acorn squash provides a satisfying, tender base, and the addition of nuts adds a lovely crunch. This dish is both hearty and comforting, offering a beautiful balance of sweetness and savory richness—ideal for a cozy winter meal.

Stuffed Delicata Squash with Quinoa and Roasted Vegetables

Delicata squash is known for its sweet, creamy flesh and edible skin, making it an excellent choice for stuffing. This recipe highlights the squash’s natural sweetness by pairing it with quinoa, roasted vegetables, and a tangy dressing, creating a nutritious and filling meal. The combination of quinoa and vegetables offers a satisfying texture and flavor, while the delicate squash serves as a perfect vessel for this wholesome, vegetarian stuffing. It’s a delicious, light yet hearty dish for winter evenings.

Ingredients:

• 2 delicata squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the delicata squash halves cut side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, or until tender.
2. While the squash roasts, prepare the quinoa according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and zucchini, cooking for 5-7 minutes, or until the vegetables are tender. Add the cherry tomatoes and cook for an additional 2-3 minutes, until they soften.
4. Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the quinoa to warm through and absorb the flavors.
5. Once the squash is roasted, scoop out a small amount of flesh, leaving about 1-inch border. Mash the scooped-out squash and mix it into the quinoa and vegetable filling.
6. Stuff the delicata squash halves with the quinoa mixture, pressing down gently. Return the stuffed squash to the oven for an additional 10-12 minutes, or until the filling is heated through.
7. Drizzle with a simple lemon-olive oil dressing and top with crumbled feta if using. Serve warm.

Stuffed delicata squash with quinoa and roasted vegetables is a colorful, nutrient-packed winter dish that is both light and filling. The quinoa adds a hearty base, while the roasted vegetables provide rich, savory flavors that complement the delicate sweetness of the squash. The tangy lemon dressing and optional feta cheese add a bright, fresh finish. This dish is perfect for a vegetarian dinner or as a festive side for a winter celebration, offering a satisfying meal with seasonal ingredients.

Stuffed Butternut Squash with Sauteed Kale and Lentils

Butternut squash is a classic winter vegetable with its smooth texture and natural sweetness, making it the perfect vessel for a savory stuffing. In this recipe, the squash is stuffed with a mixture of sautéed kale and hearty lentils, creating a balanced and flavorful dish. The combination of earthy lentils, nutritious kale, and the sweet squash flesh makes for a satisfying and wholesome winter meal that is both filling and nutritious. It’s a great choice for a vegetarian main course or a hearty side dish.

Ingredients:

• 2 butternut squashes, halved and seeds removed
• 1 cup cooked lentils (green or brown)
• 2 cups fresh kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1/4 cup toasted pine nuts or sunflower seeds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the butternut squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped kale to the skillet and cook for 3-4 minutes, until wilted. Stir in the cooked lentils, cinnamon, cumin, salt, and pepper. Pour in the vegetable broth and cook for another 5 minutes, allowing the flavors to meld and the mixture to become heated through.
4. Once the squash is roasted, scoop out a small amount of flesh from each half, leaving about 1-inch border. Mash the scooped-out squash and mix it into the lentil and kale filling.
5. Stuff the butternut squash halves with the kale and lentil mixture, pressing down gently. Return the stuffed squash to the oven for an additional 10-15 minutes to heat through.
6. Garnish with toasted pine nuts or sunflower seeds before serving.

Stuffed butternut squash with sautéed kale and lentils is a nutritious and hearty winter meal that brings together a variety of flavors and textures. The lentils provide a filling and earthy base, while the kale adds a vibrant green element and a boost of nutrients. The naturally sweet butternut squash rounds out the dish, making it a perfect comfort food for cold winter nights. This dish is ideal for vegetarians or anyone looking for a wholesome, satisfying meal during the winter months.

Stuffed Spaghetti Squash with Roasted Mushrooms and Goat Cheese

Spaghetti squash is a fantastic choice for stuffing, as its flesh easily separates into noodle-like strands, providing a light and healthy base. This recipe pairs the mild flavor of the squash with savory roasted mushrooms, tangy goat cheese, and fresh herbs, creating a satisfying and delicious winter dish. The mushrooms add an earthy depth, while the goat cheese adds a creamy richness that complements the squash’s texture. This dish is ideal for a comforting, yet light vegetarian meal or as a side dish for your winter gatherings.

Ingredients:

• 2 small spaghetti squashes, halved and seeds removed
• 1 lb mushrooms (cremini or button), sliced
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh thyme leaves, chopped
• 1/2 cup goat cheese, crumbled
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the spaghetti squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender and the strands separate easily with a fork.
2. While the squash roasts, heat half of the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned. Add the garlic and cook for another minute until fragrant. Season with salt and pepper.
3. Once the squash is roasted, use a fork to scrape out the flesh, separating it into strands. Place the squash strands into a large bowl and set aside.
4. Add the roasted mushrooms and garlic mixture to the squash strands. Stir in fresh parsley, thyme, and goat cheese. Mix gently to combine, ensuring the cheese begins to melt into the warm squash.
5. Stuff the squash shells with the mushroom and goat cheese mixture, pressing down gently. Return the stuffed squash to the oven for an additional 10-12 minutes, or until everything is heated through and slightly golden on top.
6. Serve warm, garnished with additional fresh herbs if desired.

Stuffed spaghetti squash with roasted mushrooms and goat cheese is a light yet flavorful winter dish that’s both comforting and satisfying. The spaghetti squash provides a subtle base, while the roasted mushrooms bring a deep, earthy flavor, complemented by the creamy goat cheese. Fresh herbs add a burst of brightness, and the dish is hearty enough to serve as a main course or a side. Perfect for a cozy winter dinner, this dish is full of warmth and flavor while still being light and healthy.

Stuffed Acorn Squash with Wild Rice and Pomegranate

This stuffed acorn squash recipe is a perfect balance of sweetness, savory flavors, and a touch of festive flair. The acorn squash’s natural sweetness pairs beautifully with wild rice, a hearty and nutty grain. Pomegranate seeds are added for a burst of tartness and color, making the dish perfect for a holiday meal or any winter occasion. The nuts add crunch, while the honey-balsamic glaze ties all the flavors together for a savory-sweet finish.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, cooked
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pecans, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
2. While the squash is roasting, prepare the wild rice according to the package instructions.
3. In a small bowl, whisk together the honey, balsamic vinegar, and cinnamon. Set aside.
4. Once the squash is done, scoop out a small amount of flesh, leaving a 1-inch border. Mash the scooped-out squash and mix it with the cooked wild rice. Stir in pomegranate seeds and toasted pecans.
5. Stuff the acorn squash halves with the wild rice mixture, pressing it down gently. Drizzle the honey-balsamic glaze over the top of each stuffed squash.
6. Return the stuffed squash to the oven for an additional 10-15 minutes, or until everything is heated through and the top is slightly golden.
7. Serve warm, garnished with extra pomegranate seeds and pecans, if desired.

Stuffed acorn squash with wild rice and pomegranate is a vibrant and flavorful dish that celebrates the season’s finest ingredients. The sweetness of the squash pairs wonderfully with the earthy wild rice and the tart burst of pomegranate. The honey-balsamic glaze adds a savory-sweet finish, making this dish an elegant and festive choice for winter dinners. Whether served as a main dish or a holiday side, this recipe is sure to impress with its color, flavor, and warmth.

Stuffed Kabocha Squash with Sweet Potatoes and Black Beans

Kabocha squash, often referred to as Japanese pumpkin, has a rich, creamy texture and a mildly sweet flavor that makes it ideal for stuffing. This recipe combines the squash with roasted sweet potatoes, black beans, and a touch of cumin for a southwestern twist. The sweet potatoes add a hearty texture, while the black beans offer protein and fiber, making this a well-rounded, satisfying dish. This stuffed squash is perfect for a filling, plant-based winter meal that’s both nutritious and delicious.

Ingredients:

• 2 kabocha squashes, halved and seeds removed
• 1 large sweet potato, peeled and diced
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the kabocha squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until the squash is tender.
2. While the squash roasts, place the diced sweet potato on a separate baking sheet. Drizzle with olive oil, and season with cumin, chili powder, cinnamon, salt, and pepper. Roast for 25-30 minutes, or until the sweet potato is tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes with the black beans and chopped cilantro. Stir gently to combine.
4. Once the squash is roasted, scoop out a small amount of flesh, leaving a 1-inch border. Mash the scooped-out squash and mix it into the sweet potato and black bean mixture.
5. Stuff the kabocha squash halves with the filling, pressing it down gently. If desired, top with shredded cheese.
6. Return the stuffed squash to the oven for 10-12 minutes, or until everything is heated through and the cheese is melted, if using.
7. Serve warm, garnished with additional cilantro.

Stuffed kabocha squash with sweet potatoes and black beans is a comforting and hearty dish that is perfect for cold winter nights. The combination of roasted sweet potatoes, black beans, and the creamy texture of kabocha squash creates a satisfying, nutritious meal. The southwestern spices add warmth and depth to the dish, while the fresh cilantro brings a burst of freshness. This recipe is not only delicious but also makes for a beautiful and vibrant winter meal.

Stuffed Butternut Squash with Cranberries, Walnuts, and Feta

This stuffed butternut squash recipe brings together sweet, tangy, and savory flavors, perfect for the winter season. The naturally sweet and smooth butternut squash serves as the ideal vessel for a filling of cranberries, walnuts, and feta cheese. The cranberries provide a tart contrast to the richness of the squash, while the walnuts add a crunchy texture, and the feta cheese adds a creamy, tangy element. This dish is ideal for holiday meals or as a cozy winter dinner, offering a combination of warmth and festive flair.

Ingredients:

• 2 butternut squashes, halved and seeds removed
• 1 cup fresh or dried cranberries
• 1/2 cup chopped walnuts, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the butternut squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
2. In a small pan, toast the chopped walnuts over medium heat for 5 minutes until fragrant. Set aside.
3. In a bowl, combine the cranberries, toasted walnuts, crumbled feta, maple syrup, cinnamon, nutmeg, and a pinch of salt and pepper. Stir until well combined.
4. Once the squash is roasted, scoop out a small amount of flesh from each half, leaving about a 1-inch border. Mash the scooped-out squash and mix it with the cranberry-walnut-feta filling.
5. Stuff the squash halves with the mixture, pressing it down gently to fill the cavities. Return the stuffed squash to the oven for 10-12 minutes, or until everything is heated through and slightly golden on top.
6. Serve warm, garnished with extra cranberries and walnuts, if desired.

Stuffed butternut squash with cranberries, walnuts, and feta offers a delightful balance of flavors, combining the natural sweetness of the squash with the tartness of cranberries, the crunch of walnuts, and the creaminess of feta cheese. This dish is not only visually stunning but also full of festive and warming flavors, making it perfect for winter dinners or holiday feasts. Whether served as a main or side dish, it is sure to become a favorite during the colder months.

Stuffed Hubbard Squash with Sausage, Apple, and Sage

Hubbard squash is a hearty, dense winter squash that’s perfect for stuffing. This recipe combines the rich flavor of sausage, the sweetness of apples, and the earthiness of sage to create a delicious and comforting filling. The sausage provides a savory base, while the apples add a touch of sweetness, and the sage brings an aromatic warmth. This stuffed squash is an excellent choice for a winter meal or a hearty side dish, offering a satisfying balance of flavors and textures.

Ingredients:

• 2 small Hubbard squashes, halved and seeds removed
• 1 lb ground sausage (preferably pork)
• 1 large apple, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/2 cup bread crumbs (optional, for added texture)
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the Hubbard squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, or until the squash is tender.
2. While the squash roasts, heat a large skillet over medium heat. Add the ground sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
3. Add the diced apple, chopped onion, and minced garlic to the skillet. Cook for an additional 5-7 minutes, until the onions are soft and the apples are slightly caramelized.
4. Stir in the fresh sage and bread crumbs (if using), and then add the chicken broth. Stir everything together until well combined. Season with salt and pepper to taste.
5. Once the squash is roasted, scoop out a small amount of flesh, leaving about a 1-inch border. Mash the scooped-out squash and mix it with the sausage-apple mixture.
6. Stuff the squash halves with the filling, pressing it down gently to pack it in. Return the stuffed squash to the oven for an additional 10-15 minutes, or until everything is heated through and golden.
7. Serve warm, garnished with additional sage leaves if desired.

Stuffed Hubbard squash with sausage, apple, and sage is a hearty and flavorful dish that encapsulates the essence of winter comfort food. The savory sausage pairs beautifully with the sweetness of the apple, while the earthy sage elevates the dish with aromatic warmth. The roasted squash adds a natural sweetness that complements the filling, creating a balanced and satisfying meal. This dish is perfect for cozy winter nights or as a show-stopping centerpiece for holiday gatherings.

Stuffed Delicata Squash with Quinoa, Kale, and Roasted Garlic

Delicata squash is a small, sweet squash with edible skin, making it an easy choice for stuffing. This recipe pairs the squash with protein-packed quinoa, hearty kale, and the rich, roasted flavor of garlic. The combination of these ingredients creates a nutritious and satisfying dish that’s perfect for winter. The roasted garlic provides a deep flavor that contrasts beautifully with the earthy kale and the nutty quinoa. This stuffed squash is an excellent option for a light yet filling vegetarian winter meal.

Ingredients:

• 2 delicata squashes, halved and seeds removed
• 1 cup quinoa, cooked
• 2 cups kale, chopped and stems removed
• 1 bulb garlic, roasted (see instructions below)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup parmesan cheese, grated (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the delicata squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the squash is tender.
2. To roast the garlic: Slice the top off the bulb of garlic and drizzle with olive oil. Wrap it in foil and roast it in the oven for about 30 minutes until the cloves are soft and caramelized. Squeeze the garlic cloves out of their skins and mash them.
3. While the squash and garlic roast, cook the quinoa according to the package instructions.
4. In a large pan, heat olive oil over medium heat. Add the chopped kale and cook for about 5 minutes until wilted. Stir in the roasted garlic, quinoa, smoked paprika, salt, and pepper. Cook for an additional 2 minutes, stirring to combine.
5. Once the squash is roasted, scoop out a small amount of flesh, leaving a 1-inch border. Mash the scooped-out squash and mix it into the quinoa and kale mixture.
6. Stuff the delicata squash halves with the quinoa and kale mixture, pressing it down gently to fill the squash. Top with grated parmesan cheese, if desired.
7. Return the stuffed squash to the oven for an additional 10 minutes, or until everything is heated through and slightly golden on top.
8. Serve warm, garnished with additional parmesan cheese if desired.

Stuffed delicata squash with quinoa, kale, and roasted garlic is a hearty, wholesome dish that celebrates the best of winter produce. The delicata squash provides a sweet and tender base, while the quinoa and kale create a nutritious, flavorful filling. Roasted garlic adds depth and complexity to the dish, making it both satisfying and comforting. This recipe is a wonderful option for a plant-based winter meal or a side dish that will brighten up any winter dinner table.

Note: More recipes are coming soon!