31 Best Winter Squash Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Hasselback Butternut Squash with Cinnamon Butter

Hasselback Butternut Squash with Cinnamon Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497078H14M48S · Cook: PT-497078H14M48S · Total: PT-497078H14M48S · Yield: [‘4’, ‘Serves 4’]

A unique fall side dish of thinly sliced butternut squash roasted until caramelized and slathered with cinnamon butter.

Ingredients

• 1 tablespoon oil
• 1 medium butternut or honeynut squash
• Pinch coarse salt
• 2 tablespoons melted butter
• 2 teaspoons ground cinnamon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 400 degrees.
2. Optional: Place the whole butternut squash in the microwave and cook on high 2-3 minutes. Let cool before peeling and slicing. This step softens the squash, making it easier to slice.
3. Peel butternut squash using a vegetable peeler, then slice in half lengthwise. Scoop seeds from squash using a spoon or melon baller. Reserve seeds.
4. Place squash on a cutting board, outside facing up, with a straw or chopstick on either side of the squash. Cut slices into the squash, about ¼ inch apart, all the way across the squash, but not all the way through to the cutting board (use the straw or chopstick to avoid cutting all the way through). Repeat with other half of the squash. Place squash halves on a baking sheet.
5. Brush the oil on both halves of the squash. Sprinkle with coarse salt.
6. Bake 40-45 minutes, until squash is slightly soft.
7. In the meantime, whisk together the butter, cinnamon and vanilla extract until combined. Brush the cinnamon butter mixture over the squash. Bake for an additional 10-15 minutes, until the squash is caramelized.
8. Serve Hasselback squash once slightly cooled.

2. Apple Sausage Stuffed Butternut Squash

Apple Sausage Stuffed Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT65M · Yield: [‘4’, ‘4 servings’]

Apple Sausage Stuffed Butternut Squash is a fall-inspired flavorful dinner packed with sausage, spinach, apples, pecans, and cranberries. It is also a festive side dish!

Ingredients

• 2 medium butternut squash (about 2 lbs each)
• 2 tablespoons olive oil (extra virgin)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound Italian sausage (removed from casing)
• 1 tablespoon olive oil (extra virgin)
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 2 tsp dried ground sage
• 1 medium apple (cored and diced)
• 3 handfuls spinach
• 1/2 cup pecans (chopped)
• 1/4 cup dried cranberries (unsweetened)
• 1/4 teaspoon ground black pepper
• Salt (to taste)

Instructions

1. Preheat oven to 425 degrees F. Cut squashes in half lengthwise, scoop out the seeds and place cut side up on lined with parchment paper baking sheet.
2. Then brush with olive oil, and sprinkle with salt and pepper. Bake for 50 minutes.
3. Meanwhile, prepare the stuffing. Preheat large skillet on medium-high heat, add olive oil and sausage meat. Cook for 5 minutes, stirring constantly and breaking into small pieces. Add onion, garlic and sage, and saute for another 3 minutes.
4. Now add apple, spinach and saute until spinach has wilted, stirring often. Turn off heat and add pecans, cranberries, black pepper; stir and adjust salt to taste. Set aside.
5. When butternut squash halves are cooked and cooled a bit, remove some of the flesh in the middle with a tablespoon. Just enough to fit the stuffing in. Save the flesh and turn into mashed butternut squash later.
6. Divide the apple sausage stuffing evenly between 4 halves and broil on the second rack from the top for about 5 minutes or until golden brown. Serve immediately.

3. Roasted Acorn Squash Soup

Roasted Acorn Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’]

This creamy roasted acorn squash soup is served in edible roasted acorn squash bowls for a super cute and cozy fall meal!

Ingredients

• 4 large acorn squash
• 2 tablespoons olive oil
• salt and pepper
• 3 large acorn squash
• 2 large carrots
• 1 tablespoon olive oil
• 1 large onion (diced)
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable stock
• 1 cup whole milk
• 2 teaspoons honey (optional)

Instructions Squash Bowls

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact. Drizzle lightly with olive oil and sprinkle with salt.
3. Roast for 20-30 minutes until the squash is just tender but still holding its shape.
4. Remove from the oven and set aside while you make the soup.

Soup

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.
3. Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.
4. In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.
5. Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.
6. Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.
7. Add in the milk and honey and blend again until the soup is smooth and creamy.
8. Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.

4. Honey Balsamic Roasted Acorn Squash and Brussels Sprouts

Honey Balsamic Roasted Acorn Squash and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

This honey balsamic roasted acorn squash makes a tasty, colourful side dish for any fall or winter dinner. Takes less than 30 min. Great for holiday meals!

Ingredients

• 1 medium acorn squash
• 12 small Brussels sprouts
• 2 tbsp olive oil, (extra virgin)
• 2 tbsp honey
• 1 tbsp Balsamic vinegar
• 1/2 cup fresh cranberries
• salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Wash the squash. Slice off the stem end and the tip. Cut in half from stem to tip and remove the seeds. Place the halves cut side down on a cutting board and using a Chef’s knife, clice squash into 1/2 to 3/4 inch thick slices.
3. Combine olive oil, honey and Balsamic vinegar. Toss with squash slices and Brussels sprouts in a large bowl.
4. Transfer to a baking sheet and roast for 15 – 20 minutes, turning half way through, until squash is fork tender. Add cranberries for last 5 minutes of roasting time.
5. Sprinkle with salt and pepper and serve immediately. 

5. Roasted Delicata Squash Salad

Roasted Delicata Squash Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

This Roasted Delicata Squash Salad is loaded with dried cranberries, toasted walnuts, feta, and a tangy maple balsamic vinaigrette. This gorgeous salad is a delicious way to add some healthy balance to your holiday menu.

Ingredients

• 1 delicata squash (1 to 1.25 pounds)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon pure maple syrup
• ¼ teaspoon fine ground sea salt
• ½ cup walnut halves
• 4 to 5 cups loosely packed blend of baby arugula and baby spinach (about 4 to 5 ounces)
• ⅓ cup craisins
• ⅓ cup crumbled feta cheese
• freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ teaspoon pure maple syrup

Instructions Roast the Delicata Squash

1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.
3. Place the sliced squash on the prepared baking sheet, drizzle it with the olive oil and maple syrup and season with the sea salt. Use your hands or a spatula to mix until well coated.
4. Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.

Toast the Walnuts

1. Reduce oven temperature to 350 degrees F.
2. Place the walnuts on a small baking sheet and bake for 5 minutes, or until lightly toasted. Transfer to a cutting board and chop. Set aside.

Make the Maple Balsamic Vinaigrette

1. Add the olive oil, balsamic vinegar, and maple syrup to a mason jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.

Assemble the Salad

1. Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, walnuts and feta. Drizzle with dressing and finish with a little freshly ground black pepper.

6. Butternut Squash Casserole with Pecan Oat Streusel

Butternut Squash Casserole with Streusel Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT80M · Total: PT590M · Yield: [’12’, ’12 servings’]

Butternut Squash Casserole is fluffy and delicious with homemade butternut squash purée and a hearty pecan streusel topping. It’s a great holiday side dish and it may be made entirely in advance!

Ingredients

• 1 tablespoon oil
• 1 large butternut squash (halved, seeds removed)
• 4 large eggs
• 1/3 cup pure maple syrup
• 1/2 cup milk (dairy or non-dairy)
• 4 tablespoons unsalted butter (softened)
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup old fashioned rolled oats
• 1/2 cup all purpose flour
• 1/3 cup light brown sugar (packed)
• 1/2 cup pecan pieces
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 6 tablespoons unsalted butter (cut into small cubes)

Instructions Prepare the casserole:

1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Rub the butternut squash halves with the oil and place cut side down on the baking sheet. Roast 35-45 minutes or until fork tender.
2. When cool enough to handle, scoop out the butternut squash flesh and purée in a food processor until smooth. You’ll end up with roughly 4 – 4 1/2 cups of purée.
3. Transfer the purée to a fine mesh sieve lined with cheesecloth placed over a bowl. Cover loosely with plastic wrap and let stand in the refrigerator overnight to allow liquid to drain from the purée.
4. Preheat the oven 350 degrees F when you’re ready to bake the casserole, and spray an 8×8″ baking dish with cooking spray.
5. Beat the butternut squash, eggs, maple syrup, milk, butter, cinnamon, vanilla and salt until smooth, then pour into the prepared baking dish.

Prepare the streusel:

1. Combine the oats, flour, brown sugar, pecans, cinnamon and pinch of salt in medium bowl.
2. Cut in the cold butter in with a pastry blender, fork, or your fingers, until it’s in pea-sized clumps.
3. Sprinkle the streusel evenly over the top of the butternut squash filling and bake at 350 degrees F for 45 minutes or until the streusel has browned and puffed up in the center.
4. Cool on a wire rack for about 10 minutes, then serve.

7. Cheesy Stuffed Acorn Squash

Cheesy Stuffed Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Cheesy Stuffed Acorn Squash is roasted and filled with the most delicious savory ground chicken stuffing and topped with melted cheese!

Ingredients

• 2 medium acorn squash (each was 2 lb, if yours are smaller you might need 3 otherwise you’ll end up with too much filling)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound (450g) ground chicken (or ground turkey, ground beef or mild italian sausage, I used ground chicken in the images)
• 8 ounces cremini mushrooms (sliced)
• 1 small yellow onion (diced)
• 1 rib celery (diced)
• 1 sweet crisp apple (peeled, cored and diced)
• 2 cloves garlic (minced)
• 2 teaspoons fresh chopped thyme (or rosemary or a mix of both)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅓ cup shredded parmesan cheese
• 1 cup shredded cheese (I do a mix of mozzarella with sharp cheddar but any other cheese works)

Instructions

1. Preheat the oven to 400°F/200°C, then cut each acorn squash in half and scoop out the seeds with the help of a spoon or an ice cream scoop and discard the seeds.
2. Place on a sheet pan, drizzle with olive oil, season with salt and pepper and roast for 30-40 minutes or until fork tender.
3. Meanwhile, make the filling: In a skillet over medium high heat, add olive oil and melt the butter then add ground chicken. Cook until it’s browned.
4. Add the mushrooms, onion, celery and apple and cook for 4-5 more minutes or until the onions are soft and translucent. Add garlic, thyme, salt, pepper and cook for 30 seconds.
5. Mix in the parmesan and remove from heat.
6. When the acorn squash are cool enough to handle, carefully scoop out the flesh leaving about ¼ inch of wall all around the squash (try not to create a hole in of the sides, I use an ice cream scoop to do this, or a spoon).
7. Add the scooped squash to the filling, and stir to combine.
8. Divide the filling between the 4 acorn squash halves
9. Top the filling with shredded cheese and roast for 5 minutes, then broil for a couple of extra minutes until the top is bubbling and lightly browned.

8. Spaghetti Squash Soup with Sausage

Spaghetti Squash Soup with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

This easy Spaghetti Squash Soup with Sausage is a hearty and healthy soup full of vegetables. Gluten-free and dairy-free.

Ingredients

• 2 tablespoons olive oil
• 12 ounces spicy Italian chicken sausage
• 1 yellow onion (diced)
• 2 large carrots (peeled and sliced)
• 4 cloves garlic, minced
• 4 cups cooked spaghetti squash
• 1 1/2 teaspoons Italian seasoning
• 1/8-1/4 teaspoon red chili flakes
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 cups vegetable broth
• 2 cups water
• 2 cups Swiss chard (stems removed, chopped (about 1 bunch))

Instructions

1. Add 1 tablespoon of the olive oil and warm over medium heat. Add sliced sausage, cooking on each side for 2-3 min. Remove sausage from pan and set aside.
2. Add additional tablespoon of olive oil, followed by the onions and carrots and cook until soft, stirring occasionally. Add garlic and cook for one minute, then add spaghetti squash, followed by Italian seasoning, chili flakes, salt and pepper.
3. Add vegetable broth and water and bring to a boil. Return sausage to the pot turn heat to low, cover, and simmer for 25 minutes.
4. Add chard to the pot and return the lid and simmer for 5 minutes more. Serve warm.
5. Store leftovers in an airtight container in the refrigerator for 3-4 days.

9. Winter Squash Casserole with Crumb Topping

Make Ahead Sweet Potato or Winter Squash Casserole with Pecan-Crumb Topping (Paleo, GF, GAPS) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT110M · Yield: [’12’, ’12 servings (or more)’]

Make Ahead Sweet Potato or Winter Squash Casserole with Pecan-Crumb Topping feeds a crowd and is so delicious you’ll want to savor it! Paleo, Gluten-free, Primal.

Ingredients

• 8 cups, loosely packed sweet potato
• 1 can coconut milk (, or Primal/dairy version: 1-¾ cup high fat raw milk or grass-fed heavy cream)
• 4 eggs
• 1/2 cup honey (or pure maple syrup (I like to use honey with winter squash and maple syrup with sweet potatoes))
• 2/3 cup coconut oil ( or butter, melted)
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 2-1/4 cups pecans, (Optional: see How to Sprout Nuts below in Recipe notes )
• 3 Tablespoons coconut flour
• 3 egg yolks
• 3 Tablespoons coconut sugar (or honey* (see note below))
• 3 Tablespoons coconut oil (, butter or ghee, room temperature)
• 3/4 teaspoon cinnamon
• 1/8 teaspoon. + a pinch sea salt

Instructions Main Recipe

1. Grease a 9″ by 13″ casserole dish with animal fat, butter or coconut oil. Set aside. Preheat the oven to 325℉, if you plan to bake the casserole immediately.
2. Place all ingredients into a large 14-cup food processor (or puree ingredients in two batches if necessary). Puree 30 to 50 seconds, scraping down the sides once, until all ingredients are smooth and well mixed.
3. Pour puree into casserole dish and smooth the top. Make Crumb Topping.

Crumb Topping

1. In (dry) food processor, blend walnuts to a meal.
2. Add the remaining ingredients and pulse until they come together nicely, clumping somewhat.
3. Sprinkle topping on casserole. Cover and freeze, if you’re making the casserole ahead of time. Or bake in preheated oven if eating immediately.
4. Bake in preheated 325℉ oven until even the middle is hot and the topping is golden brown but not too dark.  Check after 45 minutes and cover loosely if it’s browning too quickly.  Total times will vary slightly, about 1 hour total. (Note: the center will be slightly jiggly, not fully set.)
5. For make-ahead casseroles, take casserole out of the freezer the afternoon/night before you plan to serve it, allowing about 24 hours for it to defrost in the fridge. Uncover the casserole while it defrosts. Cook according to above baking instructions.
6. Once baked, allow casserole to cool, and set up further, for 20 minutes, before serving.

10. Roasted Delicata Squash with Sage

Roasted Delicata Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Delicata squash is tossed with sage, honey and olive oil for a deliciously easy side dish! Recipe from Ina Garten.

Ingredients

• 2 lbs. Delicata squash (cut into rings)
• 4 large shallots (quartered lengthwise)
• 1/4 cup extra virgin olive oil
• 2 Tablespoons liquid honey
• 2 Tablespoons sage leaves (finely chopped)
• 2 tsp kosher salt
• 1 tsp freshly ground pepper

Instructions

1. Preheat oven to 400 degrees
2. Cut each squash in half lengthwise, then scrap out the seeds and cut into 3/4″ slices.
3. Peel and quarter shallots lengthwise.
4. Combine olive oil, honey, salt, pepper and sage in a small measuring cup.
5. Toss squash and oli mixture in a bowl. Spread out squash on a baking sheet in a single layer. Roast for 20 to 25 minutes, until squash is tender, turning once half way through.

11. Thai Pumpkin Soup

Pumpkin Soup with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Perfect for any chilly autumn day, this homemade coconut Pumpkin Soup is sure to warm you from head to toe. With savory aromatics like onion and garlic as well as flavorful spices such as ginger. All combined with the sweetness of roasted diced pumpkins simmered in creamy luscious coconut milk – it’s no wonder that people are raving about this comforting bowl of goodness.

Ingredients

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 1 tablespoon tomato paste
• 1 (28 ounce) can pumpkin puree
• 2 tablespoons grated fresh ginger
• 2 garlic cloves (peeled and chopped)
• 4 cups chicken broth (home made or canned)
• ¼ teaspoon chili garlic sauce
• 1 can canned coconut cream (14 ounce can)
• 1 can canned coconut milk (14 ounce can)
• 1 fresh lime (juiced)
• Salt and pepper
• crushed red pepper flakes

Instructions

1. Add the olive oil into a heavy bottom soup pot set over medium heat and when it is hot add the chopped onion. Cook the onions until soft and translucent, do not brown them.
2. Add tomato paste, pumpkin, ginger, garlic and broth.   Combine until thoroughly heated but not boiling.
3. Pour the mixture into the blender container and add the Thai red chili paste.
4. Process on lowest speed of blender while gradually increasing to high speed.
5. Blend for 30 seconds, season with salt and pepper, add additional chili paste according to your specific taste.
6. Transfer the soup back into the soup pot and whisk in the coconut cream and coconut milk.  Simmer on low heat until hot and ready to serve then stir in the lime juice.  Ladle into serving bowls, garnish and serve.

12. Slow Cooker Tortilla Soup with Winter Squash

VEGAN SLOW COOKER TORTILLA SOUP WITH WINTER SQUASH is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [’12’]

Tonight I’m thrilled to bring you my Vegan Slow Cooker Tortilla Soup with Winter Squash — a no fuss recipe packed full of nourishing, plant based ingredients that eats like a meal! If this crazy cold snap has you craving some healthy comfort food, whip out your slow cooker and transport yourself to Mexico with this easy vegan recipe. This vibrant recipe comes together with pantry staples, seasonal produce and minimal effort! Hearty winter squash, brown rice, protein packed black beans, bright cherry tomatoes, sweet orange peppers, yellow onion, garlic and a mosaic of spices infuse a tomato and vegetable stock base with feisty mexican flavour — topped off with creamy avocado, crispy corn tortillas, cilantro and a drizzle of Tahini Lime Crema.

Ingredients

• 4 cups whole stewed tomatoes
• 6 cups vegetable broth
• 2 cups winter squash
• 1/4 cup brown rice
• 1 19 oz can black beans
• 1 pint cherry tomatoes
• 1 orange pepper
• 1 yellow onion
• 3 cloves garlic
• 1 tbsp Himalayan pink salt
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp crushed Chile de árbol (or crushed red pepper flakes)
• Corn tortillas (plus extra virgin olive oil for frying)
• Cilantro
• Fresh lime
• Tahini Lime Crema (a clean, vegan alternative to crème fraîche and one of my favourite recipes!)

Instructions

1. Blend your whole stewed tomatoes with your vegetable broth until smooth. Transfer to slow cooker.
2. Add brown rice and rinsed black beans to slow cooker.
3. Chop winter squash and orange peppers into 1″ pieces. Mince onion and garlic. Halve cherry tomatoes. Transfer to slow cooker.
4. Add seasonings and spices to the slow cooker.
5. Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.
6. Prepare your garnishes. Pan fry corn tortillas in 1 tbsp of olive oil and season with salt and pepper. Flip every 2 minutes or until golden brown. Crop cilantro, cut lime wedges and avocado slices. If desired, prepare Tahini Lime Crema. After corn tortillas have cooled, slice into thin strips.
7. Ladle Vegan Slow Cooker Tortilla Soup with Winter Squash into bowls. Top with desired garnishes and serve immediately!

13. Baked Butternut Squash Risotto

Baked Butternut Squash Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Baked Butternut Squash Risotto is creamy, satisfying and so easy to make! There’s no bothersome stirring, it comes together in one pot and it involves just a few minutes of prep!

Ingredients

• 2 tablespoons olive oil (divided)
• 1/2 onion (chopped)
• 3 cloves garlic (minced)
• 4 cups vegetable stock
• 1.5 cups arborio rice
• 2 cups cubed butternut squash (cut into 1/2″ cubes)
• 1 cup water
• 1/2 cup dry white wine (such as sauvignon blanc; optional)
• 1/2 cup grated parmesan cheese
• 2 tablespoon butter (softened to room temperature)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 10 sage leaves

Instructions

1. Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more. Add the vegetable stock, cover and bring to a boil.
2. Remove from heat and stir in the rice and butternut squash. Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid. The top will look semi-dry.
3. Remove from heat and remove the lid. Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.
4. Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.
5. Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!

14. Vegan Casserole with Chickpeas and Butternut Squash

Vegan Casserole with Chickpeas and Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 (6 as a side, 4 as a main)’]

This creamy Vegan Casserole with Chickpeas and Butternut Squash is perfect for serving as a hearty side or starring as a meatless main! Although this chickpea-butternut squash casserole is infused with the signature fall flavors of sage and thyme, you will want to eat this dish all year long! Perfect for the holidays too!

Ingredients

• 1 1/2 tbsp. olive oil
• 24 oz. cubed, fresh butternut squash ((can use pre-cut butternut squash for convenience, if desired))
• 1 small yellow onion, cut into large chunks
• 2 cloves garlic, peeled
• fine sea salt to taste ((I used 1 1/2 tsp.))
• Freshly ground black pepper to taste
• 3/4 cup vegan half & half, plain and unsweetened or canned light coconut milk
• 1/4 cup gluten-free vegetable broth
• 1 tsp. ground or rubbed sage
• 5/8 tsp. dried thyme, divided into 3/8 teaspoon for sauce and 1/4 teaspoon for topping
• 2 (15 oz.) cans chickpeas (aka garbanzo beans), drained and rinsed
• 1/4-1/2 cup vegan Parmesan-style cheese ((I used 1/4 cup))

Instructions

1. Preheat your oven to 400° F and line a baking sheet with parchment paper.
2. Add cubed butternut squash, onion and garlic to a mixing bowl with olive oil, salt and pepper. Mix to combine.
3. Transfer veggies to a baking sheet. Spread everything out evenly on the sheet in one layer. Bake for 15 minutes. Then, carefully give the veggies a stir and return to the oven. Bake for another 10-15 minutes until the squash is fork-tender. Remove from the oven and set aside for 5 minutes to cool. Increase the oven temperature to 425° F.
4. Add vegan half & half and vegetable broth to a high-powered blender. Measure 2 cups of the butternut squash cubes and set aside. Add the remaining butternut squash cubes, onion and garlic to the blender, followed by sage and 3/8 tsp. thyme. Blend on high speed until everything is pureed.
5. Add the chickpeas and set aside butternut squash to a 1.5- or 2-quart *casserole dish. Pour the pureed butternut squash sauce over top. Stir to combine. Top with vegan Parmesan-style cheese more freshly ground black pepper to taste and 1/4 tsp. dried thyme.
6. Bake for approximately 20 minutes, until the casserole is bubbling and is heated throughout, but not starting to burn. Allow to cool 5-10 minutes before serving.

15. Whole Roast Buttercup Squash

Whole Roast Buttercup Squash (or Any Winter Squash) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT5M · Yield: [‘8’, ‘8 +’]

Whole Roast Buttercup Squash (or Any Winter Squash) is easy baked in one piece. Just wash, bake and cut open with a butter knife!

Ingredients

• 1 buttercup squash (or other winter squash)
• ¼ cup butter (or margarine or oil)
• 3 Tablespoons pecan pieces
• 2 Tablespoons dried cranberries
• 12 fresh sage leaves (optional)
• Oil for frying the sage (optional)
• Brown Sugar and extra butter for serving

Instructions

1. Preheat oven to 325F.
2. Wash squash well and place on rimmed baking sheet. Bake for 1 – 2 hours (depending on size–see note below) until soft and starting to collapse.
3. When squash is nearly done, prepare topping if using. In a small saucepan, brown pecan pieces in butter, then remove from heat but keep warm. In a small frying pan heat oil until a drop of water sizzles. Place a few fresh sage leaves in hot oil and cook until they stop sizzling. Use a fork to remove to a plate. Repeat with the remaining sage leaves.
4. Remove squash from oven. Cut open with a large knife and expose inside of squash. Remove and discard seeds. Move squash to serving platter then drizzle with browned pecan butter and top with fried sage leaves and dried craanberries. Serve with brown sugar on the side.

16. Sauteed Butternut Squash

Honey Garlic Sauteed Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’, ‘5 servings’]

Sauteed Butternut Squash with honey and garlic pairs well with so many main dishes! It’s the perfect side for fall and ready in under 30 minutes.

Ingredients

• 3 lbs butternut squash (peeled & cubed into 1 inch pieces)
• 1/2 cup pecans
• 1/2 cup pine nuts
• 2 tbsp oil (for sauteing)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp honey
• 1 large garlic clove (grated)
• 2 oz goat cheese (crumbled)
• Fresh thyme (for garnish)

Instructions

1. Preheat large non-stick skillet on low heat and add nuts. Toast until golden brown and fragrant, stirring frequently to avoid burning. Transfer to a small bowl and set aside.
2. Return skillet to low-medium heat and swirl oil to coat. Add squash, sprinkle with salt and pepper and gently stir.
3. Cover and cook for about 15-17 minutes or until medium firm, stirring occasionally.
4. Add honey, garlic and toasted nuts. Gently stir and cook for a few more minutes.
5. Place crumbles of goat cheese and fresh thyme on top and serve warm.

17. Roasted Butternut Squash Curry with Chickpeas

Roast Butternut Squash, Chickpea and Spinach Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’]

A tasty, warming and easy roasted butternut squash with chickpeas and spinach in a creamy lightly spiced sauce.

Ingredients

• 800 g butternut squash (note 1) (cut into small pieces)
• 1.5 tbsp olive oil
• 1/2 tsp sea or kosher salt
• 1.5 tbsp olive oil
• 1 onion (finely chopped)
• 2-3 green chillies (finely chopped)
• 1 inch ginger (finely chopped)
• 4 cloves garlic (minced/crushed)
• 1.5 tbsp curry powder
• 1 tbsp garam masala
• 1.5 tsp ground cumin
• 1.5 tsp turmeric
• 300 ml vegetable stock
• 2 tbsp tomato puree
• 1 400g can of chickpeas (rinsed and drained)
• 250 g spinach
• 300 ml sour cream
• 4 tbsp peanuts (optional)
• 1 large handful chopped coriander

Instructions

1. Use the oven or air fryer method to roast your butternut squash.

Oven method:

1. Heat your oven to 200°C or 400°F. Put the chopped butternut squash into a baking dish and add olive oil and salt and combine with your hands. (note 2)
2. Place in the middle of the oven for 30 minutes, turning halfway.

Air fryer method:

1. Heat the air fryer to 200C or 400F and set the timer for 20 minutes.
2. Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands.
3. Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.

Curry recipe:

1. Meanwhile, place a large pan on a medium heat and fry the onion, ginger and chilli for a few minutes.
2. Then place another small frying pan on a medium heat and toast the peanuts for a few minutes until they begin to brown.
3. When the onion is translucent add the garlic and cook for one minute until fragrant before adding the curry powder, garam masala, cumin and turmeric.
4. Pour in the stock, increase the heat until it begins to simmer and stir in the tomato puree.
5. Add the chickpeas and spinach and let them cook for a few minutes until the spinach is wilted.
6. Stir in the sour cream, add the roast butternut squash (it should be cooked at this point). Allow the curry to simmer for a few more minutes until the chickpeas are tender.
7. Serve immediately with rice or naan bread topped with fresh chopped coriander/cilantro and toasted peanuts.

18. Butternut Squash Casserole with Sweet Potato

Butternut Squash Casserole With Sweet Potatoes and Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT70M · Yield: [‘6’, ‘6 (or 9 cups (3.6 lb) total)’]

Roasted butternut and sweet potato folded with brown + wild rice, cranberries, spices, and a touch of balsamic. A hearty, satisfying meatless dinner or side that’s great for a crowd, healthy enough to leave room for dessert! It’s a cozy make-ahead dish perfect for holiday tables + vegan, gluten-free friendly.

Ingredients

• 1 medium butternut squash (peeled, cubed)
• 1 large sweet potato (cubed, or two medium)
• 3/4 cup dried cranberries
• 1/2 cup golden raisins
• 1/2 cup brown rice (short grain or long grain)
• 1/4 cup wild rice
• 3 tbsp maple syrup
• 3-4 tbsp extra virgin olive oil ( or avocado oil)
• 1 ½ -2 tbsp balsamic vinegar (or apple cider vinegar )
• 1/6 tsp nutmeg
• 1 tsp cinnamon
• 3/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

Make The Sauce

1. In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine. Set aside.

Coat the veggies with sauce and bake:

1. In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and half of the seasoned sauce mixture you made earlier, toss to coat.
2. Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.

Cook the rice with dried fruits:

1. While the veggies are roasting, cook the rice. Place the rinsed wild rice in a pot with boiling water (if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it’s not).
2. Place the wild rice first as it needs to cook for about 10 minutes longer than the brown rice.
3. Add the other half of the sauce mixture you used for coating the veggies to the rice, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits.

Assemble the butternut squash casserole:

1. To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish.
2. Sprinkle chopped greens on top. Serve warm or cold.

19. Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 1 cup servings’]

This Roasted Butternut Squash Soup is easy to make and so delicious! Made with simple healthy ingredients in under an hour!

Ingredients

• 3 tablespoons olive oil
• 2.5 lbs butternut squash (1 medium squash or 7 cups cubed)
• 1 cup chopped celery (about 4 celery ribs)
• 1 cup carrots (peeled and cut into about ¼ inch rounds, about 2 carrots)
• 1 large green apple (cored and diced)
• ¾ cup diced shallots (2 shallots)
• 1 tablespoon minced garlic
• 8 sprigs fresh thyme
• 5 leaves sage (minced)
• 2 inch piece of ginger (peeled and grated)
• 3 cups vegetable broth (low or no salt)
• ¾ cup milk of choice
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• bacon, chives, cream

Instructions

1. Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.
2. While the oven is preheating, prepare the ingredients that will be roasted.
3. Peel the butternut squash and scoop out the seeds. Dice it into about 1-inch cubes. Chop shallots, garlic cloves, celery, carrots and apple. Keep in mind that after roasting we will be using an immersion blender to puree these ingredients so don’t spend too much time making sure everything is the correct size and shape.
4. Layer the butternut squash, carrots, celery, shallot, garlic cloves, and apple on the lined baking sheet. Drizzle with 3 tbsp. of olive oil and toss lightly. Top with thyme sprigs and place in the oven. Roast for about 30 minutes or until the squash and carrots are fork tender. Flip the vegetables using a spatula at least once throughout the roasting process.
5. While the vegetables are roasting, mince the sage leaves and peel and grate the ginger. This would also be a good time to cook the bacon and chop the chives for serving.
6. When the vegetables are done roasting remove the baking sheet from the oven. The leaves should have fallen off from the thyme sprigs and you can discard the woody stems. Transfer the vegetables to a large stock pot or Dutch oven and place it on the stovetop.
7. Add the broth, grated ginger, minced sage, salt, and pepper to the stock pot and stir. Bring the broth to a boil, then reduce heat and allow it to simmer for about 10 minutes.
8. Remove the soup from the heat. Carefully use an immersion blender to blend the soup until the vegetables are fully pureed and no chunks remain. This can also be done by using a high powdered hot/cold blender. You will need to blend in batches if using this method. It is helpful to let the soup cool partially before transferring it to the blender pitcher.
9. Once pureed, stir in your milk of choice until the soup is a uniform creamy orange color.
10. Serve the soup hot topped with chopped, cooked bacon, chopped chives, and a swirl of cream.
11. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.

20. Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT1H5M · Yield: [’14’, ’14 cups’]

Smooth, creamy, and warming, this delicious Pumpkin and Sweet Potato Soup is the perfect meal to celebrate the fall season.

Ingredients

• 1 medium large sugar pie pumpkin (about 4lbs, give or take) (see note 1)
• 4 medium large sweet potatoes
• 1 large yellow or sweet onion, peeled and diced
• 3-4 cloves garlic, peeled and sliced
• 4 cups low sodium vegetable broth, divided
• 1 ½ teaspoons sea salt, or to taste
• Fresh cracked black pepper, to taste
• 1 teaspoon rubbed sage, divided
• 1 teaspoon dried thyme, divided
• ¼ teaspoon cayenne pepper, optional
• Juice of a small lemon (about 2-3 tablespoons juice)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius and line a two half sheet baking trays with silicone baking mats or parchment paper.
2. Use a large sharp knife to chop the pumpkin into quarters, cutting around the stem. If you’re having a hard time cutting it, try microwaving it or baking it for a few minutes to soften it. You don’t need to peel the pumpkin now–you can remove the skin after it’s roasted. Remove the innards and set aside. I find grapefruit spoons to be really useful for this task.
3. You can separate the seeds from the membrane while they roast, but you don’t want to roast the seeds at the same time since they’ll burn at a higher temperature.
4. Cut the pumpkin into smaller crescents (easier to peel later) and add to a baking tray. I don’t like mine to dry out, so I recommend you rub them with a little bit of grapeseed oil or spray them with vegetable broth. If opting for the broth, I’d cover the tray in tin foil so they stay moist and the broth doesn’t evaporate. Season the pumpkin with sea salt and fresh cracked black pepper.
5. Slice the sweet potatoes lengthwise into halves or quarters, then add those to a different tray. Add oil or broth and season the same way. Cover if using broth.
6. Bake at 425 degrees Fahrenheit (218 degrees Celsius) for approximately 35-45 minutes or until both pumpkin and sweet potatoes are easily pierced with a fork. Let cool enough to handle and remove the skin.
7. While the pumpkin and sweet potatoes are cooking, take this opportunity to saute onions until they are translucent (over medium high heat, about 4-5 minutes), then add the garlic and saute another minute. Set aside.
8. Blend everything–you’ll likely need to do this in batches. I have a 64 oz blender and I did it in two batches. So if doing in batches, add half the peeled pumpkin, half the peeled sweet potatoes, half the onion and garlic mixture, and half of the spices and broth. If you want an ultra silky smooth texture, you can add a splash of oil but I didn’t think this was needed. I blended my soup for about 1 minute per batch. If you only have an immersion blender, you can add everything to a big pot and blend until smooth that way.
9. Add all the blended ingredients to a large pot and cook for 10 minutes over medium heat (with a lid on… it will bubble and because of how thick it is it can kind of get everywhere if you don’t cover it) until everything is nice and hot.
10. The 10 minutes while it cooks are perfect for roasting the seeds. Spread the cleaned seeds out in a single layer on a parchment paper lined baking tray. If they’re a little wet when you season them you don’t need oil to make it stick. I just put salt and pepper on mine but use what you like. Roast for about 10 minutes at 350 degrees Fahrenheit (177 degrees Celsius), stirring at the halfway point. Once they cool, you can store these in a jar on the counter. Or your stomach.
11. Serve pumpkin and sweet potato soup warm with crusty bread, a sprinkle of seeds, a little fresh thyme or sage, and a grind of black pepper. Enjoy!
12. Refrigerate leftovers up to 5 days in an airtight container. It also freezes quite well.

21. Butternut Squash Lasagna with Sage

Butternut Squash Lasagna with Sage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT40M · Total: PT80M · Yield: [’12’, ’12 servings’]

Tender lasagna noodles, cooked in a savory, creamy butternut squash sauce with sage and Italian cheeses.

Ingredients

• 3 1/2 pounds butternut squash (peeled, seeded and cut into 1 inch pieces)
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 1/4 cups chicken broth ((use an additional 1/2 cup if using no-cook noodles))
• 2 tablespoons unsalted butter
• 1/3 loosely packed fresh sage leaves (coarsely chopped)
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large eggs yolks
• 1/2 pound fresh mozzarella cheese (cut into chunks (or shredded))
• 1 teaspoon Freshly grated nutmeg… (I used ground)
• 1 package fresh lasagna noodles (see note above about regular or no–boil noodles)
• 4 ounces Parmesan cheese (grated)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper

Instructions Noodles

1. Fresh lasagna noodles need no cooking. If using dried lasagna noodles, prepare in salted, boiling water according to package directions. Drain and set aside. (If using no-boil noodles, increase liquid and baking time)

Preparing the squash

1. Preheat oven to 425* F. Toss squash, 2 Tablespoons oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
3. Place squash in a medium bowl and mash 1/2 with the back of a wooden spoon. (I use my hands to do this) Leave the other 1/2 of the squash in small chunks. Gently stir in sage-butter mixture and chicken or vegetable broth. Season with 1 teaspoon salt and 1/4 teaspoon white pepper.

Ricotta Filling

1. Reduce oven temperature to 375* F. Combine ricotta, cream, yolks, mozzarella in a medium bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper and pinch of nutmeg.
2. Spread 3/4 cup of ricotta mixture in a 9 cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over the noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more, (noodles, squash, noodles, ricotta) Sprinkle Parmesan over ricotta mixture.
3. Place baking dish on a rimmed baking sheet and cover with foil. Bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before serving. (If using no-bake noodles, increase baking time by 15-20 minutes).

22. Butternut Squash and Sage Pizza

Butternut Squash and Sage Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

This Butternut Squash and Sage Pizza recipe is the perfect combination of fall flavors. It is topped with caramelized onions, roasted butternut squash, three types of cheeses and fresh sage for a fun twist on pizza night that the whole family will love!

Ingredients

• 12 ounces pizza dough (at room temperature)
• 4 cups butternut squash (cut into .75-inch cubes)
• 2 tablespoons olive oil
• 2 tablespoons chopped, fresh sage
• sea salt (to taste)
• .25 teaspoon cayenne pepper (or more to taste)
• 2 tablespoons unsalted butter
• 2 medium sweet yellow onions (thinly sliced)
• .75 cup white wine (or apple juice)
• 1 cup shredded mozzarella
• 1 cup shredded fontina cheese
• .25 cup finely grated Parmesano Reggiano cheese (plus more for serving)
• 2 tablespoons thinly sliced fresh sage leaves (to garnish)

Instructions

1. Place pizza stone in the upper third of the oven, and preheat oven to 425 degrees F. Remove pizza dough from the refrigerator and set on the counter to come up to room temperature.
2. Toss cubed butternut squash with 2 tablespoons of olive oil, chopped sage, sea salt and cayenne pepper. Place in preheated oven and bake for 30 minutes, stirring half way through, until golden brown and soft. Remove from oven and set aside.
3. Increase oven temperature to 500 degrees F.
4. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the onion slices and cook for 3 minutes, or until softened and starting to brown.
5. Sprinkle with sea salt and pepper, then pour in the white wine. Continue cooking for an additional 10 minutes or until caramelized, stirring occasionally to keep them from burning. If pan seems to be drying out too soon, reduce heat or add additional wine. Remove from heat and set aside.
6. Place pizza dough on a sheet of parchment paper and press into a 12-inch circle. Spread the caramelized onions over the top of the pizza dough. Sprinkle the shredded cheeses over the onions.
7. Arrange the roasted butternut squash cubes on top of the cheese. Carefully slide a pizza peel under the parchment paper, then slide onto the preheated baking stone. Bake for 10 minutes, or until cheese is bubbling and starting to brown.
8. Garnish with thinly sliced fresh sage leaves and additional parmesan. Cut into eight slices and serve.

23. Butternut Squash Carbonara

Butternut Squash Carbonara is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497086H39M33S · Cook: PT-497086H39M33S · Total: PT-497086H39M33S · Yield: [‘8’, ‘Serves 8’]

This version of classic spaghetti carbonara features butternut squash. It’s creamy, full of flavor and perfect for a quick weeknight dinner.

Ingredients

• 12-ounces whole grain spaghetti
• 2-2 ½ cups cubed butternut squash (from about 1 small squash or 12-ounce bag frozen cubes)
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• Pinch ground nutmeg
• Pinch cayenne pepper
• 1 tablespoon olive oil
• 3 strips uncured bacon, chopped
• 3 large egg yolks
• ¾ cup freshly grated Parmesan cheese + more for garnish
• ¼ cup unsalted vegetable or chicken stock (optional)

Instructions

1. Cook pasta in a stock pot according to package directions. Reserve 1 cup pasta water, then drain the rest. Set aside.
2. Meanwhile, place the butternut squash cubes and ¼ cup water in a microwave safe bowl. Microwave 4-5 minutes, until very tender. Drain the water. Place the cooked squash in a blender with the reserved pasta water, salt, black pepper, nutmeg and cayenne and puree until very smooth. Set aside.
3. Heat the olive oil in the pot used for boiling the pasta to medium heat. Add the bacon pieces and cook, stirring regularly, until crispy. Add the butternut squash puree to the pot and bring to a simmer. Using tongs, stir in the cooked spaghetti and simmer until the sauce is thickened. Remove the pot from the heat.
4. Use the tongs to stir the egg yolks into the pasta, then stir in the grated Parmesan until the spaghetti is glossy and coated with the sauce. If the mixture is thick, add the stock. Taste and adjust the seasoning, if necessary.
5. Serve in bowls and top with more Parmesan, if desired.

24. Spaghetti Squash Carbonara Casserole

Baked Spaghetti Squash Carbonara Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT110M · Yield: [‘6’, ‘6 servings’]

Low Carb Spaghetti Squash Casserole with carbonara bacon flavors

Ingredients

• 1 Spaghetti Squash
• ½ Teaspoon Salt
• Black Pepper Ground (pinch)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Olive Oil
• 5.3 oz Bacon (cut into cubes)
• 4 Eggs
• 3 oz Pecorino (grated, *see Notes)
• ¼ Teaspoon Black Pepper Ground
• ½ Teaspoon Salt

Instructions To Roast Spaghetti Squash

1. Preheat your oven to 400° Fahrenheit/ 200° Celsius.
2. Cut off squash stem and discard. Cut spaghetti squash into two halves. The vegetable is hard so work your way gradually through the squash with a large knife.
3. Spoon out the seed pulp.
4. Make some cuts or poke into your squash. That way your squash will cook through better.
5. Season with salt and black pepper. Sprinkle olive oil over the squash. Rub seasoning and oil into your squash.
6. Prepare a sheet pan with parchment paper and place your squash cut side face down.
7. Bake at 400° Fahrenheit/ 200° Celsius for about 40-60 minutes. Check after 40 minutes if it’s done or not and bake some more until done. The cooking time depends on the size of your squash. Avoid overcooking because it gets mushy and soggy.
8. Take out when done and fluff it up with a fork.
9. Place squash into casserole dish but take care to not add the squash juices, which come out after a little while. You can remove extra liquids if there are any before adding the squash to the casserole dish.

For the Carbonara Casserole

1. Heat your oven to 400° Fahrenheit/ 200° Celsius again.
2. Heat up a skillet with olive oil and fry your bacon cubes crispy. Keep aside when done.
3. Break eggs into a mixing bowl and scramble. Add grated pecorino or parmesan cheese. Combine.
4. Add crispy bacon to the squash in the casserole dish and pour egg pecorino cheese blend over that.
5. Mix the contents of the casserole dish together.
6. Sprinkle remaining pecorino or parmesan cheese over the squash casserole dish.
7. Bake at 400° Fahrenheit/ 200° Celsius for about 20-25 minutes or until golden or you are satisfied with the result.

25. Butternut Squash Bread

Butternut Squash Bread with Crumb Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT100M · Total: PT300M · Yield: [’10’, ’10 slices’]

This Butternut Squash Bread is made with homemade butternut squash puree and topped with a buttery crumb topping and an easy maple glaze. You’ll love the soft and tender texture and warming flavors of cinnamon and ginger in this loaf!

Ingredients

• 1 small butternut squash
• 1/2 cup all-purpose white flour (spooned and levelled)
• 1/3 cup coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup vegan butter (cold and cubed)
• 1 3/4 cup all-purpose white flour (spooned and levelled)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup cane sugar
• 1/2 cup unsweetened almond milk (room temperature)
• 1/4 cup extra virgin olive oil
• 1/2 cup butternut squash puree (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 4 tablespoons powdered sugar
• 2 tablespoons maple syrup

Instructions Make squash puree:

1. Preheat oven to 375F and line a rimmed baking sheet or roasting pan with parchment paper.
2. Cut the butternut squash in half lengthwise, scoop out the seeds and place the two halves cut side down on the baking sheet.
3. Roast for 35-45 minutes, or until a knife easily pierces the flesh.
4. Remove from the oven and let cool enough to handle.
5. Using a spoon, scoop the flesh out into a bowl and mash with a fork.
6. Store in the fridge and use within 3-4 days.

Make crumb topping:

1. In a medium-sized bowl, whisk together the flour, sugar and spices.
2. Add in the cold cubes of butter and use a fork or your finger tips to crumble it together. The mixture should be crumbly with pieces of butter throughout. If the mixture doesn’t look crumbly enough, just use your fingertips to press the flour and butter together to shape some of the crumbs.
3. Place in the fridge while you make the bread batter.

Make the bread:

1. Preheat oven to 325F. Grease a loaf pan and line it with overhanging parchment paper.
2. In a large bowl, sift together the flour, cinnamon, ginger, baking soda and salt.
3. In a separate large bowl, whisk together the sugar, milk and oil. Whisk in the squash, and then the egg and vanilla.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
5. Pour the batter into the prepared pan and tap the bottom of the pan off the countertop to help remove any large air bubbles.
6. Top with the crumb topping and bake for 55-60 minutes, or until a toothpick inserted into the middle of the bread comes out clean.
7. Let cool in the pan for 15 minutes before lifting out and transferring to a wire rack to cool completely.
8. In a small bowl, stir together the powdered sugar and maple syrup until smooth. Drizzle over the top of the bread.
9. Slice and serve!

26. Roasted Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 8

A silky, creamy soup made with roasted butternut squash, carrot, onion and a whole head of roasted garlic. Enjoy this cozy, flavorful soup with bits of smoky ham stirred in, or leave it out for a vegan version- it’s delicious either way!

Ingredients

• 1 butternut squash (or about 3-1/2 to 4 cups pre-cut squash)
• 1 large carrot (or 2 medium)
• 1 yellow or white onion
• 1 whole head of garlic
• 2 tablespoons olive oil
• Salt and pepper
• 1 tablespoon butter (or more olive oil)
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• 4 cups chicken stock (or sub vegetable broth)
• 1/4-1/3 cup heavy cream (or sub coconut cream)
• 1-1/2 to 2 cups chopped ham (optional)
• grated parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash. Cut it into 1-inch cubes. Cut the onion into wedges and cut the carrot into similar-sized pieces as the squash.
3. Place all of the veggies on the baking sheet. Trim a thin layer off the top of the garlic head to expose the cloves. Pour 1/2 teaspoon of olive oil on the garlic, letting it seep down into the cloves. Wrap it in aluminum foil and place it on the baking sheet with the veggies.
4. Drizzle the remaining olive oil on the veggies and use your hands to mix it and evenly coat the pieces. Season with salt and pepper.
5. Roast the veggies at 400°F for 20-25 minutes or until tender.
6. While they roast, prepare the broth. In a large pot over medium-high heat, melt the butter. Add the rosemary and cinnamon and sauté for about 1 minute. Pour in the chicken stock. Increase to high heat and bring it to a boil. Lower the heat to medium.
7. When the vegetables are done roasting, add them to the pot. Let them cook 2-3 minutes.
8. Ladle half of the soup into a blender. Pop open the lid vent and place a clean dish towel over it to prevent any splashes. Blend the soup for 30 seconds to 1 minute, then pour it into a large bowl. Repeat with the remaining soup. Pour all of the soup back into the pot.
9. Stir in the cream and mix in the ham, if using. Simmer the soup on low for 10 minutes. Taste and add more salt and pepper, if needed.
10. Serve the soup with shaved parmesan, more ham, and fresh rosemary, if desired.

27. Honeynut Squash Soup

Honeynut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Yield: [‘6’, ‘6 people’]

A creamy, vegan bowl of winter squash soup made with easy ingredients and simmered for full, rich flavor.

Ingredients

• 2 honeynut squashes
• 1 large yellow onion
• 7 cloves roasted garlic*
• 4 sprigs fresh thyme
• 1 medium granny smith apple
• 2 cups vegetable broth*
• 1 can coconut milk
• 3/4 teaspoon salt (divided)
• 1 tablespoon oil

Instructions

1. Heat oil in a large pot over low heat. Dice the onions and add them into the oil to sweat, stirring occasionally.
2. Peel and seed the squash, then dice and add to the onions.
3. Dice the apple and add it with the garlic to the pot. Stir and cook for 2-3 minutes.
4. Add in 1/2 teaspoon of salt, chicken broth, coconut milk, and thyme. Bundle the thyme together so you can easily remove it later.
5. Stir and bring to a simmer, then cover and cook for 60-90 minutes.*
6. Puree the soup in a blender or food processor, working in batches if necessary. Taste and add salt to taste.

28. Cheesy Spaghetti Squash Casserole with Sausage and Spinach

Cheesy Spaghetti Squash Casserole with Sausage and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium spaghetti squash (about 2.5–3 lb)
• 12 oz Italian sausage (mild or hot), casings removed
• 5 oz fresh baby spinach (about one small bag)
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 large eggs
• 1 1/2 cups shredded mozzarella (about 6 oz), divided
• 1/2 cup grated Parmesan, divided
• 1/2 cup ricotta cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a 9×9-inch (or similar) baking dish.
2. 2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with 1 teaspoon olive oil and place cut-side down on the prepared baking sheet.
3. 3. Roast the squash 35–45 minutes, until the flesh is tender and a fork easily pulls strands from the flesh. Remove from oven and let cool slightly.
4. 4. While the squash roasts, heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until softened.
5. 5. Add the sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Add the minced garlic in the last 1 minute of cooking and stir until fragrant.
6. 6. Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes. Remove the pan from heat and taste; adjust salt and pepper if needed.
7. 7. When the roasted squash is cool enough to handle, use a fork to scrape the flesh into long strands into a large mixing bowl. Discard the skins.
8. 8. To the bowl with squash strands, add the cooked sausage and spinach mixture, ricotta, 1 cup of the mozzarella, 1/4 cup Parmesan, the eggs, Italian seasoning, crushed red pepper flakes (if using), and 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir until ingredients are evenly combined.
9. 9. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan over the casserole. If using, sprinkle the panko breadcrumbs evenly over the top for a crunchy finish.
10. 10. Bake in the preheated oven 18–22 minutes, until the casserole is bubbling and the top is golden. If you prefer a more browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.
11. 11. Remove from oven and let rest 5 minutes to set. Taste and adjust seasoning with additional salt or pepper if needed.
12. 12. Garnish with chopped fresh parsley if desired, then portion and serve warm. Yield: about 4 servings.

29. Mushroom Bolognese Spaghetti Squash Casserole

Spaghetti Squash Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT90M · Total: PT130M · Yield: [‘4’, ‘4 servings’]

A meatless spaghetti squash casserole recipe with mushroom bolognese sauce. If you’re a meat lover, add one pound of ground beef or ground turkey to the sauce!

Ingredients

• 2 Tbsp olive oil
• 1/2 large onion (finely chopped)
• 8 ounces baby bella mushrooms (or crimini mushrooms, quartered)
• 5 cloves garlic (minced)
• 1 tsp dried rosemary (fresh or dried)
• 2 tsp dried oregano
• 2 tsp paprika
• 1/2 tsp red pepper flakes (optional)
• 1 tsp sea salt (to taste)
• 1 (28-oz) can crushed tomatoes (undrained)
• 2 Tbsp fresh basil (chopped)
• 1 large spaghetti squash (roasted)
• 1 1/2 cups mozzarella cheese (grated)
• 1/4 cup Parmesan cheese (grated, see note*)
• 1/3 cup ricotta cheese

Instructions

1. Roast the spaghetti squash according to these instructions, or cook the spaghetti squash using your preferred method.
2. Prepare the mushroom bolognese sauce. In a large saute pan or pot, heat the olive oil over medium and add the chopped onion. Saute, stirring frequently, until onion his very fragrant and has softened, about 8 minutes.
3. Add the chopped mushrooms and garlic, and saute, stirring occasionally, until very fragrant, about 3 to 5 minutes. Add the garlic, rosemary, oregano, paprika, red pepper flakes, and sea salt and cook another 2 minutes.
4. Add the crushed tomatoes and bring sauce to a gentle boil. Reduce the heat to a simmer, cover, and cook 30 minutes (or longer to maximize flavor if desired).
5. Remove the cover and cook at a gentle boil for 10 minutes, until sauce is thick. Add the chopped basil, stir, and set sauce aside until ready to use.
6. Preheat the oven to 400 degrees F and lightly spray or oil a small casserole dish (9-inch square or round will work great!).
7. Transfer the cooked spaghetti squash to the prepared casserole dish and sprinkle with sea salt. Pour the mushroom bolognese sauce over the spaghetti squash noodles, then top with the grated mozzarella, parmesan, and ricotta cheeses.
8. Bake on the center rack of the preheated oven for 30 to 45 minutes, until cheese is golden brown and sauce is bubbling.
9. Remove from oven and allow casserole to sit 30 minutes before serving.

30. Wild Rice and Butternut Squash

Wild Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H · Total: PT1H20M · Yield: [‘6’, ‘6 cups’]

This wild rice salad makes a great fall side dish! It’s filled with roasted butternut squash, sweet pomegranate seeds, salty pistachios, and a simple homemade vinaigrette.

Ingredients

• 1 cup uncooked wild rice
• 1 medium butternut squash, cut into 1″ cubes
• 1 pomegranate, seeded (about 3/4 cup of seeds)
• 1/2 cup shelled pistachios
• 3 tablespoons olive oil
• 1 tablespoon agave (or honey, if not vegan)
• 2 tablespoons red wine vinegar
• Salt and pepper

Instructions

1. Preheat the oven to 450 degrees.
2. Cook the wild rice according to package directions or make wild rice in an Instant Pot!
3. Spray a cookie sheet with non-stick spray and spread the butternut squash into an even layer.
4. Bake for 15 minutes then flipping the pieces over and continue to roast for 10-15 minutes. (You may need to roast it a bit longer, depending on your oven. Make sure it’s a bit brown on the sides.)
5. Once both are cooked, spread out the cooked rice and butternut squash onto a baking tray or large piece of aluminum foil and let cool.
6. Mix together the olive oil, honey, and vinegar.
7. Toss all the ingredients together in a bowl and serve at room temperature or slightly chilled.

31. Sweet Baked Acorn Squash

Sweet Baked Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’, ‘8 pieces’]

Classic baked acorn squash with butter and brown sugar is so easy to make and a beautiful, tasty addition to your fall and winter menus. Although pumpkin is the most celebrated squash of the fall season, this Sweet Baked Acorn Squash should not be overlooked!

Ingredients

• 2 acorn squash
• ¼ teaspoon salt (or to taste)
• 2 tablespoons butter (melted)
• 2 tablespoons brown sugar
• ¼ to ½ teaspoon cinnamon

Instructions

1. Preheat oven to 400 degrees F.
2. Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise. Use a spoon to scrape out the seeds and strings. Cut each piece in half again.
3. Place the quartered squash cut side down (peel side up) in a large baking dish and add about 1-inch of water. Cover with foil and bake for 30 to 35 minutes, until the squash pierces easily with a sharp knife.
4. Remove from oven and increase oven temperature to 450 degrees F. Drain off most of the water from the baking pan, leaving just a small amount. Flip the pieces of squash over, flesh side up. Season each piece with a small amount of salt and drizzle with melted butter and sprinkle with brown sugar and just a dusting of cinnamon. Return to the oven, uncovered, and allow to roast for an additional 15 minutes.
5. If you’d like a more caramelized surface, set your oven BROIL for a minute or two at the end of the cooking time. Watch closely so it does not burn.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.