25+ Delicious January Squash Pasta Recipes to Warm Your Winter

As the winter months settle in, there’s nothing more comforting than a hearty bowl of pasta to warm you up. But why not switch things up this January by embracing the seasonal flavors of squash?

From spaghetti squash to butternut squash, these nutrient-packed vegetables offer a delicious and nutritious alternative to traditional pasta.

Whether you’re looking for a light, veggie-filled dish or a rich, creamy pasta bake, January squash pasta recipes are perfect for satisfying those winter cravings.

In this article, we’ve gathered over 25 unique and mouthwatering squash pasta recipes that will elevate your winter meals, helping you enjoy the best of winter squash.

Squash is not only versatile but also packed with vitamins, antioxidants, and fiber, making it the ideal ingredient to incorporate into your pasta dishes.

Whether you’re in the mood for a simple roasted spaghetti squash topped with fresh herbs or a decadent butternut squash ravioli in brown butter sauce, there’s a recipe here for every taste.

These squash pasta recipes are perfect for cozy dinners, meal prepping, or impressing your guests at your next winter gathering.

So, let’s dive in and explore these 25+ squash pasta recipes that are sure to become your new winter favorites!

25+ Delicious January Squash Pasta Recipes to Warm Your Winter

January squash pasta recipes are the perfect way to celebrate the season’s bounty while enjoying a comforting, hearty meal.

From the delicate strands of spaghetti squash to the creamy richness of butternut squash, these dishes offer an endless variety of flavors and textures that can be enjoyed by everyone.

Whether you’re looking for a healthy alternative to traditional pasta or want to indulge in something rich and creamy, these squash-inspired pasta dishes will satisfy all your cravings.

So, next time you’re craving pasta, don’t hesitate to reach for some squash—it’s a perfect match for the winter season and a great way to enjoy the warmth and comfort of pasta in a whole new way.

Butternut Squash and Sage Pasta

This warm and comforting pasta dish is perfect for January, featuring the rich, nutty flavor of roasted butternut squash paired with crispy sage and creamy Parmesan cheese. The squash is roasted until caramelized and sweet, creating a delightful contrast with the earthy notes of fresh sage. This pasta recipe is not only delicious but also brings a cozy touch to your winter meals, offering a balance of sweetness and savory goodness.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound pasta (such as farfalle or penne)
• 4 tablespoons unsalted butter
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup vegetable broth (or chicken broth)
• 1 tablespoon fresh lemon juice (optional)
• Freshly ground black pepper, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is golden and tender, flipping halfway through.
2. While the squash roasts, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, melt butter over medium heat. Add the chopped sage leaves and cook for 1-2 minutes until crispy, then remove the sage and set aside.
4. In the same skillet, add the roasted squash and vegetable broth. Use a spatula to mash the squash slightly, creating a creamy sauce. If the sauce is too thick, add reserved pasta water to reach your desired consistency.
5. Toss the cooked pasta into the skillet with the squash mixture, stirring until fully coated. Add grated Parmesan cheese, lemon juice (if using), and adjust seasoning with salt and pepper to taste.
6. Serve with crispy sage leaves on top and a sprinkle of black pepper.

This Butternut Squash and Sage Pasta is the perfect dish to warm you up during chilly January nights. The roasted squash brings a natural sweetness that complements the richness of the butter and Parmesan. The crispy sage leaves add an aromatic touch, making this recipe a delightful, hearty option for any pasta lover. Whether as a weeknight dinner or a special occasion meal, it’s sure to please everyone at the table.

Acorn Squash and Ricotta Stuffed Pasta Shells

Stuffed pasta shells are a comforting and satisfying dish, and when filled with a creamy acorn squash and ricotta mixture, they take on a lovely seasonal twist. The acorn squash is roasted to bring out its natural sweetness, then blended with ricotta and a touch of nutmeg for a perfect filling. Paired with marinara sauce and baked to golden perfection, this dish is both hearty and flavorful, ideal for January family dinners.

Ingredients:

• 1 medium acorn squash, halved and seeded
• 12 large pasta shells (such as jumbo shells)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1 egg
• 1 jar (24 ounces) marinara sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, until the squash is tender and easily pierced with a fork.
2. While the squash roasts, cook the pasta shells according to package directions. Drain and set aside.
3. Once the squash has cooled slightly, scoop out the flesh and place it in a large bowl. Mash the squash with a fork until smooth, then stir in ricotta cheese, Parmesan, nutmeg, and egg. Season with salt and pepper.
4. Spread half of the marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the acorn squash mixture and arrange the shells in the baking dish.
5. Pour the remaining marinara sauce over the stuffed shells. Cover with foil and bake for 25-30 minutes, until the sauce is bubbly and the shells are heated through.
6. Garnish with fresh basil and serve.

Acorn Squash and Ricotta Stuffed Pasta Shells are a deliciously indulgent meal that makes the most of winter squash’s natural sweetness. The ricotta filling adds creaminess, and the nutmeg gives a cozy, aromatic touch that pairs wonderfully with the marinara sauce. This dish is a great choice for those looking for a comforting pasta recipe that’s perfect for cold winter evenings.

Spaghetti with Roasted Kabocha Squash and Brown Butter Sauce

Kabocha squash is a flavorful and creamy squash variety that adds depth to any pasta dish. Paired with a nutty brown butter sauce and the simplicity of spaghetti, this dish is an excellent way to enjoy squash during the colder months. The roasted squash provides a rich texture, while the brown butter sauce adds a delicate, slightly caramelized flavor that beautifully complements the pasta. This recipe is a savory yet sweet dish that’s sure to impress.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound spaghetti
• 6 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground sage
• 1/2 cup grated Parmesan cheese
• Fresh thyme or sage leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized, stirring once or twice during cooking.
2. While the squash is roasting, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, melt the butter over medium heat. Allow the butter to cook for about 4-5 minutes, swirling the pan occasionally, until it turns golden brown and releases a nutty aroma. Add the garlic, cinnamon, and sage, cooking for another minute until fragrant.
4. Add the roasted kabocha squash to the skillet, gently mashing some of the pieces with a spoon to create a creamy sauce. Add the cooked spaghetti to the skillet, along with the reserved pasta water, and toss until everything is well-coated.
5. Sprinkle with Parmesan cheese and garnish with fresh thyme or sage leaves before serving.

Spaghetti with Roasted Kabocha Squash and Brown Butter Sauce is a rich, comforting pasta dish that highlights the sweet and savory flavors of kabocha squash. The brown butter sauce adds a luxurious depth of flavor that elevates the squash and pasta, making this dish a perfect option for cozy winter meals. It’s a crowd-pleasing recipe that offers a beautiful balance of textures and flavors, ideal for a special dinner or casual weeknight meal.

Spaghetti with Winter Squash and Bacon

This hearty and savory pasta combines the sweetness of winter squash with the smoky flavor of crispy bacon. The squash is roasted until tender, then tossed with spaghetti and crispy bacon pieces, making for a comforting and filling dish. A light cream sauce brings everything together, balancing the flavors beautifully. This recipe is ideal for a cozy meal that brings warmth to your table during the colder January months.

Ingredients:

• 1 medium winter squash (such as buttercup or hubbard), peeled and diced
• 4 strips of bacon, chopped
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced winter squash with olive oil, salt, and pepper. Roast the squash on a baking sheet for 25-30 minutes, until tender and lightly caramelized, stirring halfway through cooking.
2. While the squash roasts, cook the spaghetti in a large pot of salted water until al dente. Drain, reserving 1/2 cup of pasta water.
3. In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving some of the bacon fat in the pan.
4. Add the roasted squash to the skillet with the bacon fat, mashing some of the squash to create a creamy sauce. Stir in the heavy cream and nutmeg, cooking for another 2-3 minutes until the sauce thickens slightly.
5. Add the cooked spaghetti to the skillet, along with the reserved pasta water. Toss everything together until the pasta is well-coated.
6. Stir in the crispy bacon and Parmesan cheese, adjusting seasoning with salt and pepper to taste.
7. Garnish with chopped fresh parsley and serve immediately.

Spaghetti with Winter Squash and Bacon offers a perfect balance of sweet and savory flavors, with the rich and smoky taste of bacon complementing the sweetness of the roasted squash. The creamy sauce binds everything together, making it a hearty and satisfying dish. Whether you’re serving it for a casual family dinner or a special occasion, this recipe brings comfort and flavor to your January meals.

Creamy Delicata Squash Alfredo Pasta

This creamy pasta dish features delicate, nutty-flavored delicata squash, which is pureed into a rich sauce to replace traditional cream for a lighter, yet indulgent Alfredo. The pasta is coated in a velvety squash-based sauce, seasoned with garlic and Parmesan for depth. Perfect for those who want a healthier twist on a classic, this pasta is a warming, flavorful dish that’s ideal for cold January evenings.

Ingredients:

• 2 medium delicata squashes, peeled and seeds removed
• 1 pound fettuccine or your favorite pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup vegetable broth (or chicken broth)
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the delicata squash into 1-inch slices and remove the seeds. Drizzle with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. While the squash roasts, cook the fettuccine according to the package instructions. Drain, reserving 1/2 cup of pasta water.
3. Once the squash is roasted and cooled slightly, place it in a blender or food processor along with the vegetable broth. Blend until smooth, adding more broth if necessary to achieve a creamy texture.
4. In a large skillet, heat a little olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant. Add the squash puree to the skillet and cook for an additional 3-4 minutes.
5. Stir in the heavy cream and Parmesan cheese, adjusting the seasoning with salt and pepper. Allow the sauce to simmer gently for 5 minutes until thickened.
6. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
7. Serve with freshly chopped parsley and more grated Parmesan cheese, if desired.

Creamy Delicata Squash Alfredo Pasta offers a lighter yet indulgent alternative to traditional Alfredo. The delicata squash brings a naturally sweet and buttery flavor, which, when pureed, creates a rich and creamy sauce that pairs beautifully with fettuccine. This dish provides a perfect way to enjoy the comfort of Alfredo without the heaviness, making it a fantastic option for a cozy January meal.

Roasted Spaghetti Squash with Garlic and Parmesan

For a low-carb and healthy pasta alternative, this recipe uses roasted spaghetti squash as the base, topped with a flavorful garlic and Parmesan sauce. The squash strands mimic the texture of pasta, offering a light yet satisfying meal. This recipe is not only delicious but also a great option for those seeking a healthier dish to enjoy during the winter months.

Ingredients:

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 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 the flesh is tender and can be easily shredded with a fork.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the garlic oil and toss to combine. Cook for an additional 2-3 minutes, allowing the squash to absorb the flavors.
4. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
5. Serve the roasted spaghetti squash topped with fresh basil and more Parmesan cheese, if desired.

Roasted Spaghetti Squash with Garlic and Parmesan is a simple, healthy alternative to traditional pasta that doesn’t sacrifice flavor. The garlic and Parmesan infuse the squash strands with a savory richness, while the fresh basil adds a burst of brightness. This dish is perfect for those looking for a lighter, low-carb option that still satisfies the craving for a comforting, flavorful pasta dish in January.

Butternut Squash and Sage Pappardelle

Butternut squash and sage come together in this comforting and fragrant pappardelle pasta dish. The creamy squash sauce, enhanced with a touch of garlic, onion, and sage, creates a rich, velvety base that coats the broad ribbons of pappardelle. This dish is perfect for a special dinner or a cozy night in, bringing the warmth of winter squash to your table with every bite.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 pound pappardelle pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
2. While the squash roasts, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes. Stir in the cinnamon and nutmeg, cooking for another 1 minute.
4. Once the squash is roasted, transfer it to the skillet and mash it with a fork or potato masher to create a creamy texture. Add the vegetable broth and heavy cream, stirring to combine. Simmer for 5-7 minutes to allow the sauce to thicken.
5. Toss the cooked pappardelle into the skillet, adding the reserved pasta water to achieve the desired sauce consistency. Stir in the fresh sage and grated Parmesan, adjusting seasoning with salt and pepper to taste.
6. Serve hot, garnished with additional Parmesan and fresh sage if desired.

Butternut Squash and Sage Pappardelle is the epitome of fall and winter flavors combined into a luxurious pasta dish. The sweetness of the roasted butternut squash pairs perfectly with the savory, earthy sage and warm spices. This dish offers a comforting meal that feels elegant yet is easy to make. It’s an ideal choice for anyone looking to embrace the flavors of winter squash in a sophisticated and satisfying pasta dish.

Roasted Acorn Squash and Ricotta Stuffed Shells

These stuffed pasta shells are filled with a delicious combination of roasted acorn squash and creamy ricotta, then topped with a simple tomato sauce and baked to perfection. The roasted squash adds sweetness and depth of flavor, while the ricotta creates a creamy, comforting filling. This dish is hearty, flavorful, and makes for an impressive yet easy meal to enjoy throughout the winter season.

Ingredients:

• 12 jumbo pasta shells
• 2 medium acorn squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground sage
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the acorn squash cubes with olive oil, ground sage, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and lightly browned, stirring halfway through.
2. While the squash roasts, cook the pasta shells according to package instructions. Drain and set aside to cool slightly.
3. In a large bowl, mash the roasted acorn squash with a fork or potato masher until smooth. Stir in the ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the squash and ricotta mixture, then arrange the stuffed shells in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle with extra Parmesan cheese.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to brown slightly.
7. Garnish with fresh basil or parsley before serving.

Roasted Acorn Squash and Ricotta Stuffed Shells offer a wonderful combination of flavors and textures, with the sweetness of acorn squash blending seamlessly with the creamy ricotta filling. The savory marinara sauce and melted cheese bring everything together in this comforting, baked pasta dish. Whether for a cozy dinner or a holiday gathering, this recipe is a great way to incorporate winter squash into a satisfying, crowd-pleasing meal.

Spaghetti Squash with Pesto and Roasted Tomatoes

This light and vibrant pasta dish features spaghetti squash as a low-carb substitute for traditional pasta, topped with fresh pesto and roasted cherry tomatoes. The natural sweetness of the spaghetti squash complements the aromatic basil pesto, and the burst of flavor from the roasted tomatoes adds depth. Perfect for those looking for a fresh and healthier pasta dish, this recipe captures the essence of winter flavors with a bright, zesty finish.

Ingredients:

• 1 medium spaghetti squash
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, salt, and pepper, and place the squash halves cut-side down on a baking sheet. Roast for 30-35 minutes, until the squash is tender and the flesh easily pulls into spaghetti-like strands.
2. While the squash is roasting, toss the halved cherry tomatoes with olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast the tomatoes for 20-25 minutes, or until they are softened and slightly caramelized.
3. Once the squash and tomatoes are done, use a fork to scrape the spaghetti squash into strands and transfer to a large mixing bowl. Add the pesto and toss until the squash is well-coated.
4. Gently stir in the roasted tomatoes, then transfer to serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Spaghetti Squash with Pesto and Roasted Tomatoes is a fresh and light pasta alternative that still offers the richness and depth of flavor found in traditional pasta dishes. The pesto and roasted tomatoes elevate the natural sweetness of the spaghetti squash, while the Parmesan adds a touch of savory indulgence. This dish is perfect for anyone looking to enjoy a healthy, flavorful meal without sacrificing taste, making it an ideal choice for January dinners.

Spaghetti Squash Carbonara

This lighter version of the classic carbonara swaps traditional pasta for spaghetti squash, creating a comforting yet healthier alternative. The rich, smoky flavors of the pancetta blend beautifully with the creamy egg sauce, while the natural sweetness of the squash adds a unique twist. This dish is both satisfying and guilt-free, perfect for those who want to enjoy the creamy indulgence of carbonara without the heaviness of traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 4 ounces pancetta, diced
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil, salt, and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, until tender and the flesh easily separates into spaghetti-like strands.
2. While the squash roasts, heat a skillet over medium heat and add the diced pancetta. Cook until crispy, about 5-7 minutes, then remove from the skillet and set aside.
3. In a medium bowl, whisk together the eggs, Parmesan cheese, and a pinch of salt and pepper. Set aside.
4. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands and transfer to a large mixing bowl.
5. Add the minced garlic to the same skillet used for the pancetta, cooking for 1-2 minutes until fragrant. Add the squash strands to the skillet and toss to coat in the garlic.
6. Remove the skillet from the heat and quickly pour in the egg mixture, tossing to coat the squash evenly. The residual heat will cook the eggs, creating a creamy sauce. Stir in the pancetta.
7. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

Spaghetti Squash Carbonara offers all the comfort of a classic carbonara without the heaviness of pasta. The spaghetti squash provides a light, slightly sweet base for the creamy, savory egg sauce and crispy pancetta, creating a dish that feels indulgent but is healthier and more satisfying. This recipe is perfect for those looking to enjoy a comforting winter pasta dish with a twist.

Roasted Winter Squash and Brown Butter Ravioli

This homemade ravioli recipe features a luscious roasted winter squash filling paired with a rich brown butter sauce. The sweet, caramelized squash is complemented by the nutty flavor of brown butter and fresh sage, making this ravioli both savory and sweet. The ravioli itself is delicate, offering the perfect vessel to carry the flavors of the squash filling. This dish is a true celebration of winter squash and is sure to impress at any dinner party or family meal.

Ingredients:

• 1 small winter squash (such as kabocha or acorn), peeled, seeded, and diced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 package fresh ravioli (cheese or spinach, optional for a lighter filling)
• 6 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced winter squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until soft and caramelized.
2. Once the squash is roasted, transfer it to a bowl and mash until smooth. Season with salt and pepper to taste.
3. In a large pot of boiling salted water, cook the ravioli according to the package instructions. Drain and set aside.
4. In a skillet, melt the butter over medium heat. Continue cooking the butter until it turns golden brown and starts to smell nutty, about 4-5 minutes. Add the fresh sage leaves and cook for another 1-2 minutes until they become crispy.
5. Toss the cooked ravioli into the brown butter sauce, coating them evenly.
6. Serve the ravioli topped with the mashed roasted squash, a drizzle of brown butter, and a sprinkle of Parmesan cheese.

Roasted Winter Squash and Brown Butter Ravioli is an elegant dish that combines the natural sweetness of roasted squash with the nutty richness of brown butter. The delicate ravioli pairs perfectly with the deep flavors of the filling, making it an indulgent yet comforting choice for a winter meal. Whether enjoyed as a main course or as part of a holiday feast, this dish showcases the versatility of winter squash in a refined and delicious way.

Butternut Squash and Spinach Lasagna

Butternut squash and spinach come together in this creamy and comforting lasagna. The sweetness of the roasted squash pairs perfectly with the earthy spinach, and the rich bechamel sauce adds a velvety texture. Layered with noodles, ricotta, and mozzarella, this lasagna is the ultimate cozy meal for chilly winter nights. It’s a vegetarian delight that everyone will love, perfect for a family dinner or meal prep.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 9 lasagna noodles (no-boil or regular)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• 2 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
2. Cook the lasagna noodles according to package instructions. If using no-boil noodles, skip this step.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, then cook until the sauce thickens. Add the nutmeg, salt, and pepper, and set aside.
4. Stir the roasted squash and spinach into the bechamel sauce.
5. To assemble the lasagna, spread a thin layer of the sauce mixture at the bottom of a baking dish. Layer with lasagna noodles, followed by a layer of ricotta cheese, then another layer of sauce and shredded mozzarella. Repeat the layers, finishing with a layer of sauce and a sprinkle of Parmesan cheese.
6. Cover with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
7. Let the lasagna rest for 10 minutes before serving.

Butternut Squash and Spinach Lasagna is a hearty and flavorful twist on the classic lasagna, using winter squash to add both sweetness and richness to the dish. The creamy bechamel sauce, combined with fresh spinach and a gooey cheese layer, creates a comforting meal that’s perfect for the colder months. It’s an excellent vegetarian alternative that doesn’t compromise on taste or satisfaction, making it ideal for family dinners or special occasions.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy take on the classic pasta primavera. By replacing pasta with spaghetti squash, this dish offers a delightful medley of fresh seasonal vegetables in a flavorful olive oil and garlic sauce. The squash serves as the perfect base, with its mild, slightly nutty flavor complementing the vibrant mix of bell peppers, zucchini, cherry tomatoes, and fresh basil. It’s a perfect dish for those looking for a low-carb alternative while still enjoying the colorful, satisfying flavors of a vegetable-forward pasta.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil, chopped, for garnish
• Grated Parmesan cheese, for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle the flesh with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, until the flesh is tender and easily separates into spaghetti-like strands.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the zucchini and bell pepper, cooking until softened, about 5-7 minutes. Add the cherry tomatoes, garlic, and red pepper flakes (if using), and cook for an additional 2-3 minutes until the tomatoes begin to soften.
3. Once the squash is cooked, use a fork to scrape the flesh into strands and add it to the skillet with the vegetables. Toss to combine, ensuring the squash is well-coated with the olive oil and vegetable mixture.
4. Season with additional salt and pepper, if needed, and garnish with fresh basil and grated Parmesan cheese before serving.

Spaghetti Squash Primavera is a light and vibrant pasta dish that’s perfect for those looking for a low-carb, vegetable-packed meal. The roasted squash strands act as a flavorful, hearty base that pairs beautifully with fresh, sautéed vegetables and a simple olive oil sauce. It’s a great way to enjoy the flavors of spring and summer squash in the winter, making it a perfect dish for January meals.

Butternut Squash and Bacon Pasta Bake

Butternut Squash and Bacon Pasta Bake is a comforting, creamy pasta dish that combines the natural sweetness of butternut squash with the savory, smoky flavor of crispy bacon. The squash is roasted until tender, then blended into a rich sauce that coats the pasta perfectly. A bit of cream and cheese adds richness, while the bacon provides a crunchy contrast. This dish is perfect for cozy evenings or when you want a hearty, indulgent pasta bake that still highlights the sweetness of winter squash.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 4 slices bacon, diced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 cups pasta (penne or rigatoni works well)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the pasta according to the package instructions. Drain and set aside.
3. In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving some of the rendered fat in the pan.
4. Once the squash is roasted, transfer it to a blender or food processor and blend until smooth. If needed, add a small amount of water to reach a creamy consistency.
5. In a large mixing bowl, combine the cooked pasta, blended butternut squash, heavy cream, shredded mozzarella, and grated Parmesan. Stir in the crispy bacon, and season with additional salt and pepper to taste.
6. Transfer the pasta mixture into a greased baking dish and bake at 375°F (190°C) for 20-25 minutes, until the top is golden and bubbly.
7. Garnish with chopped fresh sage before serving.

Butternut Squash and Bacon Pasta Bake is the perfect balance of rich, creamy flavors and smoky, savory accents. The natural sweetness of the squash is complemented by the indulgent creaminess of the sauce, while the crispy bacon provides an irresistible crunch. This pasta bake is the ultimate comfort food, ideal for a family dinner or a cozy gathering. It’s hearty, satisfying, and filled with the perfect winter squash flavor.

Acorn Squash Gnocchi with Sage Butter Sauce

Acorn Squash Gnocchi with Sage Butter Sauce is a sophisticated and comforting dish that features pillowy soft gnocchi made with roasted acorn squash. The gnocchi is served with a simple but flavorful brown butter sage sauce that complements the sweetness of the squash. This dish offers a wonderful balance of flavors, with the earthy squash melding perfectly with the richness of the butter and the fragrant sage. It’s a fantastic dish for those looking to elevate their winter squash recipes with a bit of finesse.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and diced
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the diced acorn squash with olive oil, salt, and pepper for 25-30 minutes until tender and caramelized.
2. Once the squash is roasted, mash it into a smooth puree. Allow it to cool slightly before using.
3. In a large mixing bowl, combine the squash puree, egg, flour, salt, and nutmeg. Mix until a dough forms, then knead gently until smooth. If the dough is too sticky, add a little more flour.
4. Divide the dough into small portions and roll each into a long log. Cut the logs into small pieces to form gnocchi, then press each piece gently with a fork to create the traditional ridges.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 2-3 minutes per batch, until they float to the surface. Remove with a slotted spoon and set aside.
6. In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty. Add the fresh sage leaves and cook for an additional 1-2 minutes until they become crispy.
7. Toss the cooked gnocchi in the brown butter sage sauce, coating them well.
8. Serve the gnocchi with a sprinkle of freshly grated Parmesan cheese and a few extra sage leaves.

Acorn Squash Gnocchi with Sage Butter Sauce is an elevated dish that combines the sweetness of roasted squash with the indulgence of brown butter and crispy sage. The homemade gnocchi provides a tender, pillowy base, and the sage butter sauce adds a rich, aromatic finish. This dish is perfect for a special winter meal or a dinner party and highlights the beauty of winter squash in a refined, elegant way.

Note: More recipes are coming soon!