As the weather cools down and the holiday season approaches, our thoughts turn to warm, comforting dishes that bring people together. For many, Thanksgiving is a time to gather around the table with loved ones and share in a feast of flavors and traditions. And at the heart of this celebration is often a star-studded cast of winter squashes – butternut, acorn, spaghetti, kabocha, and more. This season, we’re shining a spotlight on these versatile gourds, showcasing 20 mouthwatering squash recipes that will become new family favorites. From sweet and savory to creamy and comforting, our collection has something for everyone.
Whether you’re looking to add some excitement to your holiday table or simply want to enjoy the bounty of the harvest season, these delectable dishes are sure to satisfy. So go ahead, give thanks for the abundance of squash in your life, and get cooking!
Roasted Butternut Squash with Maple Glaze
Roasted Butternut Squash with Maple Glaze Recipe
Summary: This sweet and savory recipe brings out the natural sweetness of butternut squash, paired with a rich maple glaze. Perfect as a side dish or vegetarian main course.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– Salt, to taste
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp ground cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash cubes with olive oil, salt, and cinnamon until evenly coated.
3. Spread squash mixture on a baking sheet lined with parchment paper.
4. Roast for 45-50 minutes or until tender and caramelized.
5. While squash is roasting, whisk together maple syrup, apple cider vinegar, and a pinch of salt in a small bowl.
6. After squash has finished roasting, brush the maple glaze over the top of each cube.
7. Return to oven for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: Approximately 55-60 minutes
Stuffed Acorn Squash with Quinoa and Cranberries
This recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of quinoa, the tanginess of cranberries, and the savory taste of sage. The result is a nutritious and delicious side dish perfect for the fall season.
Ingredients:
– 2 medium acorn squash
– 1 cup cooked quinoa
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together quinoa, cranberries, olive oil, garlic, and sage.
4. Divide the mixture evenly among the squash halves, filling them as full as possible.
5. Season with salt and pepper to taste.
6. Roast for 45-50 minutes or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Creamy Kabocha Squash Soup
Warm up with this comforting and flavorful soup made with kabocha squash, a sweet and nutty variety of winter squash. This creamy recipe is perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh herbs, such as parsley or sage, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast the squash for 45 minutes, or until tender.
5. Scoop the flesh into a blender or food processor.
6. Add onion, garlic, chicken broth, and heavy cream to the blender.
7. Blend until smooth, then season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs.
Cooking Time: 45 minutes
Spaghetti Squash with Garlic Butter and Parmesan
Transform humble spaghetti squash into a rich and satisfying side dish by pairing it with the creamy, savory flavors of garlic butter and melted Parmesan cheese.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Dot the top of each squash half with softened butter, then sprinkle with minced garlic.
5. Roast the squash for 45-50 minutes, or until the flesh is tender and shreds easily with a fork.
6. Remove from oven and sprinkle with Parmesan cheese. Let it melt slightly before serving.
7. Season with salt and pepper to taste, garnish with parsley leaves if desired.
Cooking Time: 45-50 minutes
Savory Delicata Squash Rings with Herbs
This recipe transforms delicate squash into a flavorful and aromatic side dish, perfect for accompanying your favorite meals. With the added boost of fresh herbs, you’ll be delighted by this easy-to-make treat.
Ingredients:
– 2 medium delicata squash
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 1/4 cup grated Parmesan cheese (optional)
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Slice each half into 1-inch thick rings.
4. In a bowl, mix together olive oil, salt, parsley, thyme, garlic, and Parmesan cheese (if using).
5. Brush the herb mixture evenly onto both sides of the squash rings.
6. Place the squash rings on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
Cooking Time: 25-30 minutes
Butternut Squash Risotto with Sage
Butternut Squash Risotto with Sage: A creamy and comforting autumnal dish that combines the sweetness of roasted butternut squash with the earthy flavor of sage.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for about 45 minutes, or until tender.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until translucent.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the roasted butternut squash, butter, and sage leaves. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: About 30-40 minutes
Maple Roasted Acorn Squash Wedges
This recipe brings out the natural sweetness of acorn squash with a hint of maple syrup and a crispy texture from roasting. Perfect as a side dish or added to salads for a nutritious twist.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tbsp pure maple syrup
– 2 tsp olive oil
– Salt and pepper, to taste
– Optional: chopped fresh herbs like parsley or thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash into wedges, about 1-inch thick.
3. In a small bowl, whisk together maple syrup and olive oil.
4. Brush the mixture evenly onto both sides of the squash wedges.
5. Season with salt and pepper, if desired.
6. Place the squash wedges on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 30-40 minutes or until tender and caramelized.
Cooking Time: 30-40 minutes
Pumpkin and Squash Gratin with Gruyère
Celebrate the flavors of fall with this rich and creamy gratin, featuring roasted pumpkin and squash topped with a golden-brown crust of melted Gruyère.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup Gruyère cheese, grated
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss pumpkin and squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a separate bowl, mix Gruyère cheese and heavy cream.
4. Arrange roasted pumpkin and squash in a 9×13 inch baking dish. Top with the Gruyère mixture.
5. Bake for an additional 20-25 minutes or until top is golden brown.
Cooking Time: Approximately 55-65 minutes
Curried Butternut Squash and Lentil Stew
This comforting stew is a perfect blend of flavors and textures, combining the sweetness of roasted butternut squash with the earthiness of red lentils. Serve it over rice or with some crusty bread for a satisfying meal.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
2. In a large pot, sauté onion and garlic in a little water until softened. Add lentils, broth, cumin, curry powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. Add roasted squash to the pot and stir to combine. Simmer for an additional 5 minutes.
Cooking Time: About 1 hour 10 minutes
Roasted Spaghetti Squash with Pesto and Cherry Tomatoes
Roasted Spaghetti Squash with Pesto and Cherry Tomatoes: A flavorful and nutritious vegetarian dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium spaghetti squash (about 1 lb each)
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. Meanwhile, mix pesto with cherry tomatoes in a bowl.
6. Once the squash is done, use a fork to scrape out the flesh into long strands, similar to spaghetti.
7. Toss the squash strands with the pesto-cherry tomato mixture. Top with grated Parmesan cheese, if desired.
8. Serve hot and enjoy!
Cooking Time: 45 minutes (plus prep time)
Stuffed Carnival Squash with Wild Rice and Mushrooms
This recipe combines the natural sweetness of carnival squash with the earthy flavors of wild rice and sautéed mushrooms, creating a deliciously nutritious main course.
Ingredients:
– 1 medium carnival squash (about 2 lbs)
– 1 cup cooked wild rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 7-8 minutes.
5. Stir in the cooked wild rice, thyme, salt, and pepper.
6. Stuff each squash half with the mushroom-wild rice mixture and top with grated cheese (if using).
7. Place the stuffed squash on a baking sheet and bake for 30-40 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45 minutes
Butternut Squash and Apple Soup with Cinnamon
This warm and comforting soup is a perfect blend of seasonal flavors, combining the sweetness of butternut squash and apples with the warmth of cinnamon.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 apples, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped squash and apples to the pot. Cook for an additional 10-12 minutes, or until the squash is tender.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the soup has reached desired consistency.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
5. Stir in the heavy cream or half-and-half (if using) and cinnamon. Season with salt and pepper to taste.
6. Serve warm and enjoy!
Cooking Time: 40-45 minutes
Garlic Butter Roasted Kabocha Squash
This recipe transforms humble kabocha squash into a sweet and savory masterpiece, perfect for fall gatherings or cozy night-ins. With the help of garlic butter, this roasted delight is sure to become a new favorite.
Ingredients:
– 1 medium-sized kabocha squash (about 2 lbs)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix softened butter with minced garlic until well combined.
4. Rub the garlic butter mixture evenly onto both squash halves.
5. Season with salt and pepper to taste.
6. Place squash on a baking sheet lined with parchment paper, cut side up.
7. Roast for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Acorn Squash Stuffed with Sausage and Apples
This recipe combines the natural sweetness of acorn squash with the savory flavors of sausage and apples, perfect for a cozy fall dinner.
Ingredients:
– 1 medium-sized acorn squash
– 1 lb sweet Italian sausage, casings removed
– 2 apples, peeled and chopped (such as Granny Smith or Gala)
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion, garlic, thyme, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each squash half with the sausage mixture, then top with chopped apples.
6. Drizzle olive oil over the squash and bake for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Spiced Butternut Squash Pie with Pecan Crust
This recipe combines the comforting flavors of butternut squash and spices with a crunchy pecan crust, perfect for a seasonal dessert or side dish.
Ingredients:
For the filling:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
For the pecan crust:
– 1 cup pecan halves
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. Scoop out the flesh and blend with brown sugar, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Add the wet ingredients to the squash mixture and stir until combined.
6. Prepare the pecan crust by mixing pecans, sugar, and salt in a bowl.
7. Pour the filling into a 9-inch pie dish and top with the pecan crust.
8. Drizzle with melted butter and bake for 40-45 minutes or until golden brown.
Cooking Time: About 1 hour 30 minutes
Roasted Delicata Squash with Honey and Thyme
This recipe brings out the natural sweetness of delicata squash by roasting it to perfection and balancing it with a hint of honey and thyme. Perfect as a side dish or main course, this flavorful and nutritious option is sure to please.
Ingredients:
– 1 medium-sized delicata squash (about 2 lbs)
– 2 tbsp honey
– 1 tsp dried thyme
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, whisk together honey, thyme, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Drizzle olive oil over the squash and place on a baking sheet.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Butternut Squash Mac and Cheese with Breadcrumbs
Elevate your mac and cheese game with the addition of roasted butternut squash and crunchy breadcrumbs. This comforting dish is perfect for a chilly evening or as a side to your favorite main course.
Ingredients:
– 8 oz macaroni
– 2 cups roasted butternut squash puree (see note)
– 2 cups grated cheddar cheese
– 1 cup whole milk
– 4 tbsp unsalted butter
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, combine butternut squash puree, cheddar cheese, milk, and butter. Heat over medium heat, stirring constantly, until smooth and creamy.
4. Add cooked macaroni to the cheese sauce and stir until well combined.
5. Transfer the macaroni mixture to a baking dish and top with breadcrumbs.
6. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Pumpkin and Squash Bread with Walnuts
This moist and flavorful bread combines the warmth of pumpkin and squash with the crunch of walnuts, perfect for a cozy fall or winter morning.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup cooked and mashed butternut squash
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 cup chopped walnuts
– Optional: cinnamon or nutmeg for added spice
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin, squash, melted butter, eggs, and walnuts. Stir until well combined.
4. Add dry ingredients to wet mixture; stir until just combined (do not overmix).
5. Pour batter into prepared loaf pan. Smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Herbed Spaghetti Squash with Lemon and Feta
A flavorful twist on traditional spaghetti squash, this recipe combines the natural sweetness of roasted squash with bright lemon zest, savory feta cheese, and a hint of herbs. Perfect for a quick and easy weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 2 medium spaghetti squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried parsley
– 1 lemon, zested
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the squash, then sprinkle with thyme, parsley, and lemon zest.
4. Roast for 45-50 minutes or until the flesh is tender and easily shreds with a fork.
5. Fluff the cooked squash with a fork to create spaghetti-like strands.
6. Sprinkle feta cheese over the top and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Maple Glazed Roasted Squash Medley
Maple Glazed Roasted Squash Medley: A sweet and savory combination of roasted winter squash, perfect as a side dish or main course.
Ingredients:
– 2-3 mixed winter squashes (such as acorn, butternut, and hubbard), peeled and cubed
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as thyme or rosemary) for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash cubes with olive oil, salt, and pepper until evenly coated.
3. Spread the squash mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
5. While squash is roasting, whisk together maple syrup and a pinch of salt in a small bowl.
6. After squash has roasted for 20-22 minutes, brush with the maple glaze and continue roasting for an additional 2-3 minutes.
7. Garnish with chopped fresh herbs, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up your taste buds this Thanksgiving with these delicious squash recipes! From classic roasted butternut squash with maple glaze to innovative dishes like stuffed acorn squash with quinoa and cranberries, there’s something for everyone. You’ll also find creamy soups, savory ring recipes, and even a few sweet treats like spiced butternut squash pie. Whether you’re looking for a comforting side dish or a show-stopping main course, these 20 flavorful recipes are sure to impress your guests.
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