25+ Delicious January Mexican Squash Recipes to Kickstart Your Day

January is the perfect month to indulge in hearty, comforting meals that also nourish the body.

Mexican squash, with its tender texture and subtle sweetness, makes the ideal ingredient for warming dishes that are full of flavor.

Whether you’re looking for a light and healthy soup, a filling casserole, or a spicy taco filling, Mexican squash offers endless possibilities to elevate your winter meals.

In this blog post, we’ve curated a collection of 25+ Mexican squash recipes that are perfect for January.

From vibrant stir-fries to cheesy casseroles and fresh salads, these dishes will help you celebrate the flavors of the season while enjoying the nutritional benefits of squash.

So, grab your apron and get ready to explore some delicious, squash-inspired creations that will warm you up and bring joy to your January table.

25+ Delicious January Mexican Squash Recipes to Kickstart Your Day

As we step into the new year, what better way to fuel our bodies than with the fresh, nutritious, and delicious flavors of Mexican squash?

These 25+ recipes highlight the versatility of this wonderful vegetable, proving it can be used in a wide array of dishes—from hearty stews to light salads and savory sides.

Whether you’re preparing a family meal or entertaining friends, these squash recipes will bring bold, vibrant flavors to your kitchen.

So don’t wait—embrace the warmth and goodness of Mexican squash this January and let these recipes inspire your next meal.

Mexican Squash and Black Bean Tacos

Bright, fresh, and satisfying, these Mexican squash and black bean tacos are a healthy twist on a classic favorite. The tender squash pairs perfectly with smoky spices and hearty beans, creating a filling meal packed with flavor and nutrients.

Ingredients:

• 2 medium Mexican squashes, diced
• 1 cup cooked black beans (or canned, rinsed, and drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: diced avocado, salsa, crumbled queso fresco

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 3–4 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the diced squash, paprika, cumin, and chili powder. Stir well to coat the squash in the spices.
4. Cook the squash for 5–7 minutes until tender, stirring occasionally.
5. Mix in the black beans and cook for another 2 minutes until heated through.
6. Remove from heat and squeeze lime juice over the mixture. Adjust seasoning with salt and pepper if needed.
7. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the squash and bean mixture.
8. Garnish with cilantro and any desired toppings.

These tacos are perfect for a casual dinner or meal prep, offering a balance of comfort and nutrition. The squash absorbs the spices beautifully, while the beans add protein and texture. Pair with a refreshing side of slaw or a zesty salsa for a complete meal.

Mexican Squash Soup with Jalapeño and Lime

This vibrant soup highlights the natural sweetness of Mexican squash, balanced with the zesty kick of jalapeño and lime. It’s warming, light, and ideal for chilly January evenings when you crave comfort without heaviness.

Ingredients:

• 4 medium Mexican squashes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small jalapeño, finely chopped (seeded for less heat)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and sliced radishes for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and jalapeño, and sauté until softened, about 3–4 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the diced squash, cumin, and smoked paprika, stirring to coat. Cook for 5 minutes, letting the squash absorb the flavors.
4. Pour in the vegetable broth and bring to a simmer. Cover and cook for 15 minutes, or until the squash is very tender.
5. Using an immersion blender, purée the soup to your desired consistency (leave some chunks for texture if preferred).
6. Stir in the lime juice and adjust the seasoning with salt and pepper.
7. Ladle into bowls and garnish with cilantro and radishes.

This soup is a vibrant medley of flavors, combining the warmth of spices with a tangy lime finish. It’s not only a great way to showcase the season’s produce but also a versatile dish that pairs wonderfully with crusty bread or a light salad.

Mexican Squash and Corn Sauté

This quick and easy Mexican squash and corn sauté is a simple yet flavorful side dish or light main. The natural sweetness of the squash and corn is enhanced with spices, making it a perfect addition to any January meal.

Ingredients:

• 3 medium Mexican squashes, diced
• 1 cup fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• Juice of 1/2 lime
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, and sauté until softened, about 3–4 minutes.
2. Stir in the garlic and cook for 1 minute.
3. Add the squash, corn, cumin, and chili powder. Stir well to combine.
4. Cook for 8–10 minutes, stirring occasionally, until the squash is tender but not mushy.
5. Squeeze lime juice over the sauté and season with salt and pepper.
6. Garnish with cilantro before serving.

This dish is a vibrant celebration of Mexican squash, offering a burst of color and flavor. It works beautifully as a standalone dish or as a side to grilled meats or beans. The lime juice brightens the sauté, while the spices add warmth and depth to the sweetness of the vegetables.

Mexican Squash Enchiladas with Tomato Sauce

These Mexican squash enchiladas are a delicious, hearty meal that highlights the creamy texture of squash paired with a tangy tomato sauce. Perfect for a cozy January dinner, they’re easy to prepare yet packed with flavor.

Ingredients:

• 4 medium Mexican squashes, diced
• 1 cup black beans (cooked or canned, rinsed)
• 1/2 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 cups tomato sauce
• 1/2 cup shredded cheese (optional)
• 8 small corn tortillas
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 3 minutes. Add garlic and cook for 1 more minute.
3. Stir in the squash, cumin, chili powder, and a pinch of salt. Cook for 5 minutes, then mix in the beans and corn. Remove from heat.
4. Spread 1/2 cup of tomato sauce in the bottom of a baking dish.
5. Fill each tortilla with the squash mixture, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
6. Pour the remaining tomato sauce over the enchiladas and sprinkle with cheese if desired.
7. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly.
8. Garnish with cilantro before serving.

These enchiladas are a comforting blend of flavors, with the tomato sauce and spices enhancing the natural sweetness of the squash. They’re a great way to enjoy a satisfying meal that’s both nourishing and crowd-pleasing.

Mexican Squash and Tomato Salad with Avocado Dressing

Fresh and vibrant, this salad combines tender Mexican squash, juicy tomatoes, and a creamy avocado dressing. It’s a refreshing yet hearty option for a light meal or a flavorful side dish.

Ingredients:

• 3 medium Mexican squashes, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 avocado, peeled and pitted
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the sliced squash, tomatoes, red onion, and cilantro.
2. In a blender, combine the avocado, lime juice, olive oil, garlic, and a pinch of salt and pepper. Blend until smooth, adding a tablespoon of water if needed for consistency.
3. Pour the dressing over the salad and toss until evenly coated.
4. Serve immediately, garnished with extra cilantro if desired.

This salad is a celebration of fresh, seasonal ingredients. The creamy avocado dressing balances the crispness of the squash and the acidity of the tomatoes, creating a dish that’s light yet satisfying. Perfect for January when you want something fresh but still substantial.

Mexican Squash and Pinto Bean Chili

A warm bowl of Mexican squash and pinto bean chili is the ultimate winter comfort food. This vegetarian chili is hearty, smoky, and bursting with bold flavors that make it perfect for a chilly January evening.

Ingredients:

• 3 medium Mexican squashes, diced
• 1 cup cooked pinto beans (or canned, rinsed)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, chopped (optional)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and jalapeño, and sauté for 3–4 minutes until softened.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the diced squash, cumin, smoked paprika, and chili powder. Stir well to coat the squash in spices.
4. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring to a simmer.
5. Add the pinto beans and simmer for 15–20 minutes until the squash is tender and the flavors meld together.
6. Season with salt and pepper to taste. Garnish with cilantro before serving.

This chili is hearty, flavorful, and filled with nutritious ingredients. The tender squash and creamy pinto beans soak up the smoky spices, creating a dish that’s both satisfying and wholesome. Serve with crusty bread or tortilla chips for an even heartier meal.

Mexican Squash and Quinoa Skillet

This one-pan Mexican squash and quinoa skillet is a flavorful and nutritious dish that’s perfect for busy evenings. Packed with protein, vegetables, and spices, it’s a hearty meal that satisfies without feeling heavy.

Ingredients:

• 3 medium Mexican squashes, diced
• 1 cup cooked quinoa
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup canned diced tomatoes (with juices)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened.
2. Stir in the garlic and cook for 1 minute.
3. Add the diced squash, cumin, and smoked paprika, and cook for 5–7 minutes, stirring occasionally, until the squash begins to soften.
4. Mix in the diced tomatoes and corn, cooking for another 5 minutes.
5. Stir in the cooked quinoa and cook until heated through. Season with salt and pepper.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

This dish is a wonderful balance of textures and flavors, with the fluffy quinoa complementing the tender squash and juicy tomatoes. It’s a wholesome meal that’s easy to prepare and full of bright, fresh flavors.

Stuffed Mexican Squash with Chipotle Beans

These stuffed Mexican squashes are a showstopper. Loaded with smoky chipotle beans, vegetables, and spices, they make a flavorful and satisfying vegetarian main course that’s perfect for January.

Ingredients:

• 4 medium Mexican squashes, halved lengthwise
• 1 cup black beans (cooked or canned, rinsed)
• 1/2 cup corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small tomato, chopped
• 1 teaspoon chipotle chili powder (or more, to taste)
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Scoop out the center of each squash half, leaving a small border, and set aside the scooped flesh. Place the squash halves on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 3 minutes.
3. Stir in the garlic, chopped tomato, chipotle powder, and cumin. Cook for 2 minutes.
4. Add the reserved squash flesh, black beans, and corn. Cook for another 3–5 minutes, stirring frequently. Season with salt and pepper.
5. Spoon the filling into the squash halves. Sprinkle with cheese if desired.
6. Bake for 20–25 minutes, or until the squash is tender and the cheese is melted.
7. Garnish with cilantro before serving.

These stuffed squashes are bursting with bold flavors and vibrant textures. The smoky chipotle beans paired with the naturally sweet squash create a dish that’s comforting, filling, and visually stunning.

Mexican Squash and Rice Casserole

This Mexican squash and rice casserole is a crowd-pleasing dish that’s ideal for potlucks or family dinners. With layers of tender squash, flavorful rice, and melty cheese, it’s a wholesome and comforting meal.

Ingredients:

• 3 medium Mexican squashes, sliced
• 2 cups cooked rice (white or brown)
• 1 cup canned diced tomatoes (with juices)
• 1/2 cup corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish lightly with oil.
2. Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 3 minutes. Add garlic and cook for 1 more minute.
3. Stir in the sliced squash, cumin, chili powder, and a pinch of salt. Cook for 5 minutes until slightly tender.
4. Mix the cooked rice, diced tomatoes, and corn in a large bowl. Add the sautéed squash mixture and stir to combine.
5. Transfer the mixture to the prepared baking dish. Sprinkle with shredded cheese if desired.
6. Bake for 20–25 minutes, or until heated through and the cheese is bubbly.
7. Garnish with cilantro before serving.

This casserole is rich, filling, and packed with wholesome ingredients. The blend of rice, squash, and spices creates a balanced dish that’s easy to make and perfect for sharing. It’s a warm and satisfying meal to enjoy on a cold January night.

Mexican Squash Frittata with Chiles and Cheese

A vibrant and flavorful frittata that combines Mexican squash, spicy chiles, and melty cheese. This dish is perfect for breakfast, brunch, or a light dinner, offering a balance of protein, vegetables, and bold flavors.

Ingredients:

• 3 medium Mexican squashes, sliced thin
• 6 large eggs
• 1/2 cup shredded cheese (queso fresco or cheddar)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small jalapeño, finely chopped (optional for extra heat)
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic and jalapeño (if using), and cook for an additional minute.
4. Add the sliced squash and cumin, and sauté for about 5 minutes until the squash softens.
5. In a bowl, whisk the eggs, salt, and pepper. Pour the egg mixture over the cooked squash and vegetables in the skillet.
6. Sprinkle the cheese evenly over the top of the frittata.
7. Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are set and the frittata is golden.
8. Garnish with fresh cilantro before serving.

This frittata is a wonderful, savory dish that is both filling and light. The sweetness of the squash pairs perfectly with the spicy chiles and melted cheese, creating a dish that’s comforting and satisfying without being heavy.

Mexican Squash and Sweet Potato Tacos

A delicious, plant-based taco filled with roasted Mexican squash and sweet potato, topped with a tangy avocado salsa. These tacos are vibrant, healthy, and perfect for any occasion.

Ingredients:

• 2 medium Mexican squashes, diced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced squash and sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables roast, prepare the avocado salsa by mashing the avocado in a bowl and stirring in red onion, lime juice, cilantro, salt, and pepper.
5. Warm the tortillas in a dry skillet or microwave.
6. Once the roasted vegetables are ready, fill each tortilla with a generous portion of squash and sweet potatoes.
7. Top with a spoonful of the avocado salsa and serve immediately.

These tacos are a perfect balance of sweetness from the potatoes and squash, complemented by the creamy, tangy avocado salsa. It’s a light, yet satisfying dish that’s full of vibrant flavors and textures.

Mexican Squash and Poblano Pepper Stir-Fry

A flavorful stir-fry featuring Mexican squash and smoky poblano peppers, this dish is quick to prepare and packed with bold flavors. It’s a perfect side dish or light vegetarian main course that’s full of warmth and spice.

Ingredients:

• 3 medium Mexican squashes, sliced
• 2 poblano peppers, seeded and sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Chopped cilantro for garnish

Directions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and poblano peppers, and stir-fry for 3–4 minutes until they begin to soften.
3. Add the garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
4. Stir in the sliced squash and cook for 5–7 minutes, stirring frequently, until the squash is tender but still retains some texture.
5. Drizzle the soy sauce and lime juice over the vegetables, and season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve immediately.

This stir-fry is a quick, easy, and flavorful dish that’s perfect for a busy weeknight. The smoky poblano peppers add depth, while the squash soaks up the spices, making it a satisfying dish that’s full of vibrant flavors.

Mexican Squash and Black Bean Burrito Bowls

A nourishing and vibrant dish, these Mexican squash and black bean burrito bowls are a satisfying, healthy, and easy-to-make meal. With layers of seasoned squash, protein-rich black beans, and fresh toppings, they’re perfect for a wholesome lunch or dinner.

Ingredients:

• 3 medium Mexican squashes, diced
• 1 can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup salsa (optional)

Directions:

1. Heat olive oil in a skillet over medium heat. Add the onion and sauté for 3 minutes until softened.
2. Stir in the garlic, cumin, and chili powder, and cook for 1 minute.
3. Add the diced squash and cook for 7–10 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
4. In a separate pan, heat the black beans and corn over low heat until warmed through.
5. To assemble the bowls, start with a layer of rice, then add the sautéed squash, black beans, and corn.
6. Garnish with fresh cilantro, a squeeze of lime, and a spoonful of salsa if desired.

These burrito bowls are a perfect balance of flavors, from the savory squash to the creamy beans and the refreshing cilantro and lime. They’re customizable and full of nutrients, making them a go-to meal for busy weeknights.

Mexican Squash and Zucchini Soup

This Mexican squash and zucchini soup is a light yet hearty dish that’s packed with fresh flavors and comforting warmth. Perfect for cold January nights, this soup is quick to prepare and can easily be made in large batches.

Ingredients:

• 2 medium Mexican squashes, diced
• 2 medium zucchinis, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Stir in the garlic, cumin, and chili powder, and cook for another minute until fragrant.
3. Add the diced squashes, zucchinis, and diced tomatoes to the pot, then pour in the vegetable broth. Bring to a boil.
4. Reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with fresh cilantro.

This soup is light but hearty, making it a perfect option for a cozy dinner. The combination of squash, zucchini, and spices creates a flavorful base, while the lime juice and cilantro add freshness and brightness. It’s simple yet satisfying.

Mexican Squash and Chorizo Tacos

These Mexican squash and chorizo tacos are bursting with rich flavors. The savory chorizo, combined with the sweetness of the squash, creates a delicious filling for the soft corn tortillas. Perfect for a quick and tasty dinner, these tacos are sure to satisfy any craving.

Ingredients:

• 3 medium Mexican squashes, diced
• 1/2 pound chorizo sausage (crumbled)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
2. Add the onion and garlic to the pan and sauté for 3 minutes until softened.
3. Stir in the diced squash and cumin, and cook for an additional 7–10 minutes, until the squash is tender and slightly caramelized.
4. Warm the tortillas in a skillet or microwave.
5. To assemble the tacos, spoon the squash and chorizo mixture onto each tortilla.
6. Garnish with fresh cilantro and a squeeze of lime. Serve with salsa if desired.

These tacos are a perfect blend of savory, smoky, and sweet flavors, with the chorizo adding richness and the squash bringing a lightness and texture. They’re quick to make and always a crowd-pleaser!

Note: More recipes​ are coming soon!