25+ Delicious January Mixed Squash Recipes for a Nutritious Feast

As the cold winter months roll in, there’s no better time to enjoy the warmth and richness of winter squash.

January offers an abundance of squash varieties like acorn, butternut, delicata, and spaghetti squash, each with its own unique flavor and texture.

Whether you’re making a cozy soup, a roasted dish, or a hearty casserole, squash can transform any meal into a comforting and nutritious experience.

In this post, we’ll explore 25+ delicious mixed squash recipes to help you make the most of this season’s squash bounty.

These dishes are perfect for keeping you satisfied and warm throughout January, bringing both flavor and nutrition to your table.

So, grab your squash and get ready to enjoy a variety of dishes that will become your new winter favorites!

25+ Delicious January Mixed Squash Recipes for a Nutritious Feast

Squash is the perfect ingredient for cozy January meals—rich, hearty, and full of nutrients.

With so many varieties and versatile cooking methods, it’s easy to incorporate squash into your everyday dishes, whether you’re making soups, casseroles, side dishes, or even desserts.

The recipes shared in this article are sure to inspire you to explore the many ways you can enjoy squash this winter.

From sweet and savory combinations to bold flavors and textures, these 25+ recipes will elevate your January meals and keep you feeling warm and nourished.

Don’t hesitate to experiment with these recipes and discover your favorite squash dishes this season!

Roasted Winter Squash Soup

This creamy and comforting roasted winter squash soup combines the rich flavors of sweet squash, caramelized onions, and a touch of cinnamon. It’s perfect for warming up during the chilly January days. The soup is easy to make, and the roasting process brings out the natural sweetness of the squash, making every spoonful a savory delight.

Ingredients:

• 2 medium-sized butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream (optional)
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, or until the squash is tender and caramelized.
2. While the squash is roasting, heat a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5–7 minutes, until softened and lightly golden.
3. Once the squash is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth, and add the cinnamon and nutmeg. Bring to a simmer and cook for another 5 minutes.
4. Use an immersion blender to purée the soup until smooth. If you prefer a thicker consistency, add a little more broth.
5. Stir in the heavy cream (if using), and adjust seasoning with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh thyme leaves before serving.

This roasted winter squash soup is a perfect January dish that celebrates the sweet, earthy flavors of the season’s squash. The roasting process caramelizes the squash, enhancing its natural sweetness and creating a depth of flavor that makes this soup both savory and comforting. With a velvety texture and the added warmth of cinnamon and nutmeg, it’s an ideal way to enjoy a nutritious and satisfying meal. Plus, it’s easily customizable, so feel free to add more spices or adjust the creaminess to suit your taste. Perfect for a cozy night in, this soup will surely become a favorite winter recipe.

Squash and Kale Quinoa Salad

This vibrant quinoa salad features roasted squash, hearty kale, and protein-packed quinoa, making it a perfect healthy lunch or side dish for a January meal. The roasted squash brings a warm sweetness, while the quinoa adds texture and nutrition, and the kale provides a punch of freshness. It’s a nutritious and delicious dish to enjoy after the holiday season.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 3 cups kale, chopped and stems removed
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash cubes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20–25 minutes, or until tender and golden brown.
2. While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat and cover. Simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard. Set aside.
4. Once the quinoa is ready, fluff it with a fork and transfer it to a large bowl. Add the roasted squash, chopped kale, cranberries, and toasted walnuts.
5. Drizzle the dressing over the salad and toss to combine until everything is evenly coated.
6. Serve the salad warm or at room temperature.

This squash and kale quinoa salad is an explosion of textures and flavors that will brighten up any January meal. The combination of roasted squash and fresh kale creates a balanced contrast, while the quinoa and walnuts add crunch and heartiness. The simple yet flavorful dressing ties everything together, making each bite satisfying and full of depth. Whether served as a main dish or a side, this salad is both nourishing and delicious. It’s an excellent option for a light and healthy meal that still feels comforting during the colder months.

Spaghetti Squash Primavera

Spaghetti squash primavera is a lighter twist on the classic pasta primavera, offering a low-carb alternative without sacrificing flavor. The roasted spaghetti squash strands are mixed with fresh vegetables, garlic, and a flavorful lemon herb dressing. This dish is perfect for a fresh, wholesome dinner that captures the vibrant flavors of winter vegetables.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 zucchini, thinly sliced
• 1 yellow bell pepper, sliced
• 1/2 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle the flesh with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40–45 minutes, or until the strands easily pull away with a fork.
2. While the squash is roasting, heat a large skillet over medium heat and add a tablespoon of olive oil. Sauté the cherry tomatoes, zucchini, bell pepper, and red onion for 5–7 minutes, until tender.
3. Add the minced garlic to the skillet and sauté for another 2 minutes, until fragrant.
4. Once the squash is done roasting, use a fork to scrape the flesh into strands. Add the squash strands to the skillet with the sautéed vegetables, and toss to combine.
5. Drizzle the lemon juice over the mixture and toss again. Garnish with fresh basil and Parmesan cheese, if using.
6. Serve immediately.

Spaghetti squash primavera is a vibrant and healthful dish that offers a fresh and light meal during the winter months. The tender spaghetti squash strands serve as a perfect base for the colorful and nutrient-packed vegetables, creating a satisfying yet light meal. The lemon herb dressing brings a zesty finish, while the fresh basil and Parmesan add layers of flavor. This dish is a fantastic way to enjoy a low-carb, vegetable-filled dinner that doesn’t compromise on taste, making it a great choice for January when fresh produce is at its peak.

Squash and Sweet Potato Casserole

This savory squash and sweet potato casserole is a comforting and hearty dish, perfect for January meals. With layers of roasted squash, sweet potatoes, and a cheesy topping, it combines the best of both worlds—earthy squash and the natural sweetness of sweet potatoes. This casserole can serve as a main or side dish, offering a healthy, delicious option for the colder months.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional for a crunchy topping)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash and sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, cinnamon, and nutmeg. Roast for 25–30 minutes, or until tender and lightly caramelized.
2. Once the squash and sweet potatoes are roasted, transfer them to a large casserole dish and mash lightly with a fork or potato masher, leaving some texture.
3. Sprinkle the shredded cheddar and grated Parmesan cheese over the mashed squash and sweet potatoes, and mix gently to combine.
4. If desired, sprinkle breadcrumbs on top for a crispy finish.
5. Return the casserole to the oven and bake for an additional 10–15 minutes, until the cheese is melted and bubbly, and the top is golden brown.
6. Garnish with fresh parsley before serving.

This squash and sweet potato casserole is the epitome of comfort food, offering a warm, satisfying dish that blends the flavors of two beloved root vegetables. The combination of roasted squash and sweet potatoes provides a natural sweetness and depth of flavor, while the cheesy topping adds a rich, indulgent touch. The optional breadcrumb topping gives a delightful crunch that contrasts beautifully with the creamy filling. This casserole makes an excellent side dish for winter meals or a filling main course for vegetarians. It’s a perfect choice for cozy, hearty dinners in January, packed with nutrients and flavors.

Spicy Squash and Black Bean Tacos

These spicy squash and black bean tacos offer a delicious and flavorful way to enjoy winter squash. The roasted squash, combined with black beans, spices, and a zesty lime crema, makes for a hearty and satisfying meal. These tacos are a perfect vegetarian option for Taco Tuesday or any night of the week, providing a unique twist on a classic dish.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice
• 1/4 teaspoon hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed acorn squash with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, prepare the lime crema by combining the sour cream, lime juice, and hot sauce (if using) in a small bowl. Set aside.
3. Heat the black beans in a small saucepan over medium heat until warmed through.
4. Once the squash is roasted, warm the corn tortillas in a dry skillet for 1–2 minutes per side until soft and pliable.
5. Assemble the tacos by placing a few spoonfuls of roasted squash and black beans onto each tortilla. Drizzle with lime crema, and top with fresh cilantro.
6. Serve immediately, with extra lime wedges on the side.

Spicy squash and black bean tacos are a flavorful and satisfying meal that beautifully combines the sweetness of roasted squash with the heartiness of black beans. The smoky, spicy seasoning on the squash creates a rich and warm flavor, while the lime crema adds a cool, zesty contrast. This dish is easy to make, vegetarian-friendly, and perfect for any taco night. Whether you’re looking for a meatless dinner or just want to enjoy the flavors of winter squash in a fun and tasty way, these tacos will surely hit the spot.

Squash and Apple Gratin

Squash and apple gratin combines the best of both sweet and savory flavors, making it a perfect side dish for January. The natural sweetness of squash and apples is balanced with the savory cream and cheese topping. This comforting gratin is baked to golden perfection, providing a warm and satisfying addition to any winter meal.

Ingredients:

• 2 medium yellow squash, sliced into rounds
• 2 medium apples (Granny Smith or Honeycrisp), cored and sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 cup breadcrumbs (optional for a crispy topping)
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or butter.
2. Layer the sliced squash and apples in the prepared dish, alternating between the two. Season with salt, pepper, cinnamon, and nutmeg.
3. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the warm cream over the squash and apple layers.
4. Sprinkle the shredded Gruyère cheese evenly over the top, and add breadcrumbs for extra crunch if desired.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10–15 minutes, until the top is golden and bubbly.
6. Garnish with fresh thyme sprigs before serving.

Squash and apple gratin is a warm, indulgent dish that blends the savory flavors of squash with the sweetness of apples, creating a balanced and delicious flavor profile. The creamy sauce and melted Gruyère cheese add richness, while the breadcrumbs provide a satisfying crunch. This gratin is an excellent choice for a side dish or even as a main for a lighter meal. Its warm and comforting nature makes it the perfect dish for January gatherings or family dinners, offering a unique and satisfying way to enjoy winter produce.

Winter Squash and Kale Salad

This vibrant Winter Squash and Kale Salad combines roasted squash, hearty kale, and a tangy dressing, creating a refreshing yet filling dish. The sweetness of the squash contrasts with the bitterness of the kale, and the addition of toasted nuts or seeds adds a delightful crunch. Perfect for a January meal, this salad serves as a nutritious and flavorful option for lunch or as a side dish.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 6 cups kale, washed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds or toasted pecans
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 3 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet in a single layer and roast for 25–30 minutes, until tender and caramelized.
2. While the squash roasts, prepare the dressing by whisking together the apple cider vinegar, Dijon mustard, honey, and olive oil in a small bowl. Season with salt and pepper to taste.
3. Massage the chopped kale with a little olive oil and salt for a few minutes until it softens.
4. In a large bowl, combine the roasted squash, kale, red onion, cranberries, and pumpkin seeds or pecans.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for an hour for a chilled version.

This Winter Squash and Kale Salad is a perfect balance of flavors and textures. The roasted butternut squash adds sweetness and depth, while the kale provides a hearty, nutritious base. The tangy dressing ties everything together, and the toasted nuts or seeds bring a satisfying crunch to each bite. This salad is not only healthy but also vibrant and refreshing, making it a great addition to your January meal rotation. It’s perfect for both vegetarians and those looking to eat more plant-based meals while enjoying seasonal produce.

Creamy Squash and Leek Soup

This creamy squash and leek soup is a warm, velvety dish that’s perfect for the colder January days. The sweetness of the squash and the mild onion flavor of the leeks come together in a rich, smooth soup, making it a comforting meal. It’s easy to prepare, can be made in advance, and freezes well for future meals, offering both convenience and comfort.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 large leeks, cleaned and sliced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 tablespoons butter (optional for extra richness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5–7 minutes until softened and translucent.
2. Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 20–25 minutes, until the squash is tender.
4. Once the squash is cooked, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
5. Stir in the heavy cream, salt, pepper, nutmeg, and thyme. Adjust seasoning to taste. For extra richness, stir in the butter.
6. Heat the soup for another 5 minutes over low heat and serve hot.

This creamy squash and leek soup is the epitome of comfort food, perfect for chilly January evenings. The sweetness of the butternut squash is perfectly balanced by the mild, slightly savory flavor of leeks, creating a rich and satisfying base. The heavy cream adds a velvety texture, while the thyme and nutmeg give the soup a fragrant, warming quality. This soup is a great way to incorporate more winter squash into your diet, offering a nutritious, hearty, and flavorful meal that can easily be made in advance or frozen for later enjoyment.

Roasted Squash and Quinoa Bowl

A hearty and nutritious dish, the Roasted Squash and Quinoa Bowl is the perfect choice for a satisfying lunch or dinner in January. Roasted winter squash is paired with quinoa, fresh greens, and a lemon-tahini dressing, offering a well-rounded meal full of texture and flavor. This bowl is easy to customize, adding your favorite roasted vegetables or nuts to elevate the dish.

Ingredients:

• 1 small kabocha or acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup pumpkin seeds, toasted
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon water (or more as needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25–30 minutes, or until tender and caramelized.
2. Meanwhile, cook the quinoa according to package instructions, using water or vegetable broth for added flavor. Once cooked, fluff with a fork.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make a creamy dressing. Adjust the amount of water as needed to achieve a pourable consistency.
4. Once the squash is roasted, assemble the bowls by layering quinoa, roasted squash, and mixed greens.
5. Drizzle the tahini dressing over the top and sprinkle with toasted pumpkin seeds for added crunch.
6. Serve immediately or store in the fridge for a quick meal later.

The Roasted Squash and Quinoa Bowl is a nutritious and satisfying meal that’s perfect for January. The roasted squash adds a natural sweetness and depth of flavor, while the quinoa provides a protein-packed base. The creamy tahini dressing ties everything together, and the crunchy pumpkin seeds give the bowl an extra layer of texture. This recipe is easily customizable, so feel free to add other roasted vegetables, nuts, or seeds of your choice. It’s a wholesome, balanced dish that’s both filling and nourishing, making it an ideal choice for a quick, healthy meal.

Spaghetti Squash with Garlic Butter Shrimp

This Spaghetti Squash with Garlic Butter Shrimp is a low-carb, gluten-free alternative to traditional pasta dishes, perfect for a cozy January dinner. The roasted spaghetti squash serves as a healthy “noodle” base, while garlic butter shrimp adds rich, savory flavor. It’s quick to prepare, visually appealing, and a delicious way to incorporate more winter squash into your meals.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40–45 minutes, or until tender.
2. While the squash roasts, heat a large skillet over medium heat. Add butter and minced garlic, sautéing until fragrant (about 1–2 minutes). Add the shrimp and red pepper flakes (if using) and cook for 2–3 minutes per side, or until pink and cooked through.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
4. Divide the spaghetti squash between plates and top with garlic butter shrimp. Drizzle with lemon juice and garnish with fresh parsley. Optionally, sprinkle with Parmesan cheese.
5. Serve immediately and enjoy!

This Spaghetti Squash with Garlic Butter Shrimp is a flavorful and satisfying dish that gives you all the richness of garlic butter shrimp, while the roasted spaghetti squash serves as a light, nutritious base. The combination of savory shrimp, garlic, and a hint of lemon makes this a refreshing yet indulgent meal. Whether you’re following a low-carb diet or just looking to try something new, this dish is sure to become a favorite for chilly January nights.

Butternut Squash Risotto

This creamy Butternut Squash Risotto is a comforting, hearty dish that makes the most of the rich flavor of roasted squash. The rice becomes tender and creamy as it absorbs the flavors of the stock and squash, creating a luscious, velvety texture. With just a few simple ingredients, this dish is perfect for a cozy weeknight meal or a special weekend dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking for 5 minutes until softened and fragrant.
3. Add the Arborio rice to the saucepan, stirring for 1–2 minutes until the rice is lightly toasted.
4. If using wine, pour it in now and stir until the liquid is mostly absorbed.
5. Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 20 minutes.
6. Stir in the roasted butternut squash, Parmesan cheese, and remaining butter. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh thyme leaves.

This Butternut Squash Risotto is the ultimate comfort food, offering the rich, creamy texture of risotto paired with the sweetness and depth of roasted butternut squash. The slow addition of broth creates a creamy, luxurious base, while the Parmesan adds a savory finish. The roasted squash gives the risotto an earthy sweetness that balances perfectly with the creamy rice. This dish is perfect for a special dinner or a cozy weeknight meal and is sure to impress anyone who enjoys the flavors of winter squash.

Squash and Black Bean Chili

This hearty Squash and Black Bean Chili is a warm, comforting dish packed with protein, fiber, and rich, bold flavors. Roasted squash and black beans come together in a spicy, tomato-based broth with a variety of seasonings. This vegetarian chili is both filling and nutritious, making it a perfect dish for the cooler January weather. It’s easy to prepare and can be made in advance for even better flavor the next day.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. In a large pot, sauté the onion, garlic, and bell pepper over medium heat for 5–7 minutes, until softened.
3. Add the roasted butternut squash, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring the chili to a simmer.
4. Cover and let the chili cook for 20–25 minutes, stirring occasionally. Adjust the seasoning with salt, pepper, and lime juice.
5. Serve hot, garnished with fresh cilantro and additional lime wedges.

This Squash and Black Bean Chili is a warm, filling dish that’s perfect for chilly January nights. The sweetness of the roasted butternut squash balances out the heat from the chili powder and cayenne, while the black beans provide a satisfying texture. The lime juice adds a burst of freshness, making this chili incredibly flavorful. This dish is not only nutritious and hearty but also vegan and gluten-free, making it a versatile option for different dietary preferences. It’s perfect for meal prep or a comforting one-pot dinner that the whole family will enjoy.

Acorn Squash and Apple Casserole

This Acorn Squash and Apple Casserole is a delightful, comforting dish that combines the rich, earthy flavor of roasted acorn squash with the sweet, tangy notes of baked apples. The mixture of squash, apples, brown sugar, and spices creates a deliciously warm and hearty side dish or light main course. Perfect for January, this casserole adds both color and flavor to your table with minimal effort.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 large apples, peeled, cored, and sliced
• 1/2 cup brown sugar
• 1/4 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• 1/4 cup maple syrup (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves, cut-side down, on a baking sheet and roast for 40–45 minutes, or until tender.
2. While the squash roasts, in a medium saucepan, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, ginger, and salt. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften.
3. Once the squash is cooked, scoop out the flesh and mash it with a fork. Mix the mashed squash with the cooked apples, adding any juices from the pan, and stir to combine.
4. Pour the squash and apple mixture into a greased baking dish. Top with chopped pecans and drizzle with maple syrup if using.
5. Bake for an additional 15–20 minutes, or until the top is golden brown and bubbly.
6. Serve hot as a side dish or a light main course.

This Acorn Squash and Apple Casserole is a wonderful way to enjoy the flavors of winter squash in a sweet, comforting dish. The natural sweetness of the apples complements the creamy, earthy squash, while the spices create a warm, inviting aroma. The addition of pecans provides a delightful crunch, and a drizzle of maple syrup enhances the flavor even further. Whether served as a side dish or a light vegetarian entrée, this casserole is sure to be a hit for any occasion in January.

Winter Squash and Chickpea Curry

This Winter Squash and Chickpea Curry is a vibrant and aromatic dish that combines the sweet, nutty flavor of squash with the hearty, protein-rich chickpeas. The curry’s warm spices, including cumin, coriander, and turmeric, infuse the vegetables, creating a flavorful and filling meal. This vegan dish is perfect for a cozy dinner, providing both comfort and nourishment in one bowl.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5–7 minutes until softened.
2. Stir in the grated ginger, curry powder, cumin, coriander, and turmeric, cooking for an additional 1–2 minutes until fragrant.
3. Add the cubed butternut squash, chickpeas, coconut milk, vegetable broth, and a pinch of salt and pepper. Bring the mixture to a simmer.
4. Cover and cook for 20–25 minutes, stirring occasionally, until the squash is tender and the flavors have melded together.
5. Serve the curry hot over cooked rice, garnished with fresh cilantro.

This Winter Squash and Chickpea Curry is a rich and satisfying dish that’s perfect for the winter months. The creamy coconut milk enhances the natural sweetness of the squash, while the combination of spices adds depth and warmth to the curry. The chickpeas provide a hearty texture, making this meal both filling and nutritious. Served over rice and topped with fresh cilantro, this curry is a complete, satisfying meal that will warm you up on a cold January evening.

Stuffed Delicata Squash

This Stuffed Delicata Squash recipe is a beautiful and flavorful dish that showcases the sweet, creamy flesh of delicata squash. The squash halves are filled with a savory mixture of quinoa, cranberries, nuts, and herbs, making it a perfect dish for a cozy January meal. This recipe is vegetarian and gluten-free, offering a healthy, hearty option for a satisfying winter meal.

Ingredients:

• 2 medium delicata squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts (or pecans)
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved squashes, cut-side down, on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30–40 minutes, or until tender.
2. While the squash roasts, cook the quinoa according to package instructions.
3. In a large bowl, combine the cooked quinoa, dried cranberries, walnuts, crumbled feta (if using), cinnamon, and nutmeg. Season with salt and pepper to taste.
4. Once the squash is roasted, flip the halves over and stuff them with the quinoa mixture. Return to the oven and bake for an additional 10 minutes to heat through.
5. Garnish with fresh parsley and serve warm.

This Stuffed Delicata Squash is a wonderfully balanced dish that combines sweet, savory, and nutty flavors. The roasted delicata squash becomes tender and caramelized, while the quinoa filling offers a healthy, satisfying contrast. The cranberries add a pop of sweetness, and the nuts provide a crunchy texture, making this dish both delicious and visually appealing. Whether served as a main course or a side dish, this stuffed squash recipe is perfect for a winter gathering or a cozy dinner at home.

Note: More recipes are coming soon!