50+ Mouthwatering January Squash Side Dish Recipes for Your Dinner Table

January is the perfect time to enjoy hearty, nutritious squash dishes as we embrace the winter season.

With its versatility and natural sweetness, squash is an excellent ingredient for creating satisfying side dishes that complement any meal.

From roasted and mashed to stuffed and glazed, squash can be prepared in countless ways to suit your taste and occasion.

Whether you’re hosting a cozy winter dinner or simply looking for a healthy, warming side, these 50+ January squash side dish recipes offer a variety of flavors and textures to explore.

Squash is also packed with vitamins, minerals, and fiber, making it an ideal addition to your winter meals.

In this collection, we’ve curated over 50 mouth-watering recipes that feature different types of squash, including butternut, acorn, delicata, and spaghetti squash.

These recipes range from simple roasts to more intricate dishes like squash salads, gratins, and soups, all perfect for brightening up your winter table.

With the New Year in full swing, now is the perfect time to incorporate more seasonal, nutrient-dense squash into your meals.

Whether you’re looking for a quick weeknight side or an elegant dish for a special occasion, these recipes will inspire your culinary creativity and help you make the most of this delicious vegetable.

50+ Mouthwatering January Squash Side Dish Recipes for Your Dinner Table

Squash is the unsung hero of winter cooking, and January is the ideal time to let it shine.

With its rich, earthy flavor and endless versatility, squash can transform into a variety of delightful side dishes that suit any palate.

From savory roasted creations to creamy, cheesy bakes, these 50+ January squash side dish recipes will inspire you to make the most of this seasonal ingredient.

hey’ll help you create healthy, delicious meals that will warm your family and friends all winter long.

So, whether you’re a squash enthusiast or a newcomer to this versatile veggie, you’re sure to find something in this collection that will elevate your winter meals.

Enjoy experimenting with new flavors and textures, and discover how squash can turn any side dish into something extraordinary.

Roasted Delicata Squash with Maple and Thyme

Delicata squash, often referred to as the “sweet potato of the squash world,” is a perfect winter side dish. Its creamy, sweet flavor pairs beautifully with maple syrup and aromatic thyme. This recipe requires minimal prep but delivers maximum flavor, making it ideal for cozy January dinners or as a show-stopping side for gatherings.

Ingredients:

• 2 medium delicata squash
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/4 cup chopped pecans for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash the delicata squash, cut off the ends, and slice it in half lengthwise. Scoop out the seeds and slice into 1/2-inch thick rings.
3. In a large bowl, toss the squash slices with olive oil, maple syrup, thyme, salt, and pepper.
4. Spread the squash evenly on the prepared baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and golden.
6. Optional: Sprinkle chopped pecans on top during the last 5 minutes of roasting for added crunch.
7. Serve warm as a side dish.

Roasted delicata squash with maple and thyme brings a balance of sweetness and earthiness to your plate. The tender texture and vibrant flavor make it a standout accompaniment to roasted meats or hearty grain dishes. With its simple preparation, this dish is a January staple you’ll return to again and again.

Spaghetti Squash with Garlic Butter and Parmesan

Spaghetti squash is a low-carb, versatile vegetable perfect for January meals. This side dish combines the mild, slightly nutty taste of spaghetti squash with the rich, savory notes of garlic butter and Parmesan cheese. It’s light yet satisfying, making it a fantastic option for balancing heavier main courses.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped parsley (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes or until the flesh is tender and strands pull away easily.
3. While the squash is roasting, melt the butter in a small pan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat.
4. Using a fork, scrape the squash flesh into strands and transfer to a bowl.
5. Toss the squash with garlic butter, Parmesan cheese, salt, and pepper until evenly coated.
6. Garnish with parsley, if desired, and serve immediately.

This spaghetti squash recipe is a wonderful way to enjoy a nutrient-packed vegetable while indulging in rich flavors. The Parmesan cheese and garlic butter elevate the dish, transforming humble squash into a side that feels both elegant and comforting. Perfect for chilly January nights, this dish pairs beautifully with chicken, fish, or vegetarian mains.

Acorn Squash with Cranberry Pecan Filling

Acorn squash is not only beautiful but also incredibly versatile. This recipe turns it into a stunning January side dish by stuffing it with a sweet and tangy cranberry pecan filling. With warm spices and a drizzle of maple syrup, this dish feels like a cozy winter hug, perfect for both weeknight meals and special occasions.

Ingredients:

• 2 medium acorn squashes
• 1 cup fresh cranberries (or frozen, thawed)
• 1/2 cup chopped pecans
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp unsalted butter, melted
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the acorn squashes in half and remove the seeds. Place them cut side up on a baking sheet.
2. In a bowl, combine cranberries, pecans, maple syrup, cinnamon, nutmeg, melted butter, and a pinch of salt.
3. Spoon the mixture evenly into the squash halves.
4. Cover the baking sheet with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and the filling is bubbling.
5. Serve warm, garnished with extra pecans if desired.

Acorn squash with cranberry pecan filling is a dish that’s as delightful to look at as it is to eat. The natural sweetness of the squash combined with the tart cranberries and crunchy pecans creates a harmonious blend of flavors and textures. This side dish is sure to impress your family or guests while embracing the best flavors of the winter season.

Butternut Squash and Sage Risotto

Butternut squash is a winter favorite that pairs beautifully with the creamy texture of risotto. This dish combines roasted butternut squash with fragrant sage, creating a velvety, aromatic side perfect for January’s chilly evenings. While risotto requires some stirring, the reward is a rich and satisfying dish that complements roasted meats, poultry, or vegetarian mains.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable or chicken stock, warmed
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 6 fresh sage leaves, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and sauté until translucent.
3. Stir in the Arborio rice and cook for 1-2 minutes to toast the grains. Add the white wine, if using, and let it evaporate.
4. Gradually add the warm stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 20 minutes or until the rice is tender and creamy.
5. Stir in the roasted butternut squash, butter, Parmesan cheese, and sage. Season with salt and pepper.
6. Serve warm and garnish with additional sage leaves if desired.

This butternut squash and sage risotto is the epitome of winter comfort. The creamy rice, paired with the natural sweetness of the squash and the earthy aroma of sage, creates a harmonious dish that’s both elegant and hearty. Perfect as a side dish or even a standalone meal, it’s a recipe you’ll treasure all season long.

Honey Glazed Acorn Squash Rings

Acorn squash’s natural sweetness shines in this simple yet elegant side dish. Thinly sliced and glazed with honey, these roasted rings develop caramelized edges and a golden hue that’s as delightful to see as it is to taste. This dish pairs well with roasted meats, hearty casseroles, or even as part of a vegetarian spread.

Ingredients:

• 2 medium acorn squashes
• 3 tbsp honey
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Optional: 1 tbsp sesame seeds or chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the acorn squash into 1/2-inch thick rings and remove the seeds.
2. In a small bowl, whisk together honey, olive oil, cinnamon, nutmeg, salt, and pepper.
3. Brush the glaze onto both sides of each squash ring and arrange them on a parchment-lined baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the rings are tender and caramelized.
5. Optional: Sprinkle with sesame seeds or parsley before serving for added texture and color.

Honey-glazed acorn squash rings are a stunning addition to your winter table. The caramelized edges and subtle spices enhance the squash’s natural flavor, making it a versatile side dish that complements both savory and sweet meals. Easy to prepare yet impressive, it’s a January recipe you’ll keep on repeat.

Winter Squash Gratin with Gruyère

If you’re looking for a squash side dish that’s indulgent and comforting, this winter squash gratin is the answer. Layers of thinly sliced winter squash are baked in a creamy, cheesy sauce and topped with Gruyère for a golden crust. This dish is perfect for special occasions or as a luxurious addition to your January dinner rotation.

Ingredients:

• 1 large butternut squash or kabocha squash, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. In a saucepan, combine heavy cream, milk, garlic, thyme, salt, and pepper. Heat over medium heat until warmed but not boiling.
3. Arrange the squash slices in overlapping layers in the baking dish. Pour the cream mixture evenly over the squash.
4. Sprinkle Gruyère and Parmesan cheese over the top. For added texture, sprinkle breadcrumbs over the cheese layer.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the squash is tender and the top is golden brown.
6. Let cool for a few minutes before serving.

Winter squash gratin with Gruyère is a dish that combines rustic comfort with sophisticated flavors. The creamy sauce and bubbling cheese make this side dish irresistibly rich and satisfying. It’s a perfect way to elevate humble squash into a star attraction on your winter table.

Maple Roasted Kabocha Squash with Cinnamon

Kabocha squash, also known as Japanese pumpkin, is prized for its rich, nutty flavor and creamy texture. This simple recipe highlights its natural sweetness with a drizzle of maple syrup and a touch of cinnamon. It’s a cozy January side dish that feels indulgent but remains healthy and light.

Ingredients:

• 1 medium kabocha squash, seeds removed and cut into wedges
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the kabocha squash wedges with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
3. Arrange the wedges in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
5. Serve warm, optionally garnished with a sprinkle of chopped nuts or a drizzle of extra maple syrup.

Maple roasted kabocha squash with cinnamon is the perfect combination of sweet and savory. Its creamy texture and warm spices make it an irresistible addition to your winter table. Whether paired with roasted meats or served as a standalone vegetarian dish, it’s a crowd-pleasing recipe you’ll want to make again and again.

Stuffed Acorn Squash with Wild Rice and Cranberries

Stuffed acorn squash is a versatile dish that doubles as a side or a main course. In this recipe, roasted acorn squash halves are filled with a savory wild rice mixture studded with tart cranberries, crunchy walnuts, and earthy herbs. It’s hearty, nutritious, and perfect for cold January days when you crave warmth and flavor.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut side down on a baking sheet and roast for 20-25 minutes, or until tender.
2. In a skillet, heat olive oil over medium heat. Add the onion and sauté until softened.
3. In a large bowl, combine the cooked wild rice, cranberries, walnuts, sautéed onion, thyme, salt, and pepper.
4. Flip the roasted squash halves over and fill them with the wild rice mixture.
5. Return to the oven and bake for an additional 10-15 minutes. Serve warm.

Stuffed acorn squash with wild rice and cranberries is a wholesome dish bursting with textures and flavors. The sweet and nutty filling complements the creamy squash perfectly, creating a satisfying side dish that also works as a vegetarian entrée. It’s a cozy and festive recipe that’s perfect for January gatherings.

Spaghetti Squash with Pesto and Cherry Tomatoes

This vibrant spaghetti squash dish brings a taste of summer to your January table. Roasted spaghetti squash is tossed with fresh basil pesto and juicy cherry tomatoes, creating a light and refreshing side that pairs well with heavier winter mains. It’s a healthy and flavorful option to brighten up the season.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Brush the cut sides with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. Using a fork, scrape the squash into strands and transfer to a large bowl.
4. Add the basil pesto and cherry tomatoes to the squash, tossing until well combined.
5. Sprinkle with Parmesan cheese and serve warm or at room temperature.

Spaghetti squash with pesto and cherry tomatoes is a delightful side dish that balances the hearty feel of winter with fresh, zesty flavors. The pesto’s basil notes and the burst of sweet tomatoes make this dish a versatile addition to any meal, offering a refreshing contrast to richer, heavier dishes often served in January.

Parmesan Roasted Delicata Squash

Delicata squash is a wonderful winter vegetable with tender skin that doesn’t require peeling. This recipe takes advantage of its sweet, nutty flavor by roasting it with Parmesan and herbs for a crispy, cheesy crust. Perfect for January, this dish is simple to make yet packed with flavor and texture.

Ingredients:

• 2 medium delicata squashes, halved, seeded, and sliced into 1/2-inch rings
• 2 tbsp olive oil
• 1/3 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, garlic powder, thyme, salt, and pepper.
3. Arrange the squash in a single layer on the baking sheet. Sprinkle Parmesan cheese evenly over the top.
4. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and the cheese is golden and crispy.
5. Serve immediately, garnished with additional Parmesan if desired.

Parmesan roasted delicata squash is an elegant and flavorful side dish that’s as easy to prepare as it is delicious. The combination of crispy cheese and sweet squash makes it a perfect pairing for roasted meats, poultry, or vegetarian mains. Add this to your January menu for a no-fuss, crowd-pleasing recipe.

Spicy Honey Glazed Spaghetti Squash

This spicy honey-glazed spaghetti squash is a bold and flavorful side dish that combines sweet, spicy, and savory elements. Roasting the squash brings out its natural sweetness, while the honey and chili flakes add a delightful kick. It’s a simple yet exciting addition to any January meal.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp red chili flakes
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper.
2. Place the squash cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. In a small bowl, whisk together honey, chili flakes, and smoked paprika.
4. Once the squash is cool enough to handle, scrape the flesh into strands with a fork and transfer to a serving dish.
5. Drizzle the honey mixture over the spaghetti squash and toss gently to combine.
6. Serve warm, garnished with additional chili flakes for extra spice if desired.

Spicy honey-glazed spaghetti squash is a creative way to add excitement to your winter sides. The sweet and spicy flavors complement the squash’s mild taste, making it a versatile dish that pairs beautifully with grilled meats, hearty stews, or vegetarian meals. It’s a must-try recipe for chilly January evenings.

Balsamic Glazed Acorn Squash with Feta and Walnuts

This balsamic glazed acorn squash with feta and walnuts offers a delightful combination of tangy, creamy, and nutty flavors. Roasted to perfection and finished with a balsamic reduction, this elegant dish is a wonderful choice for a January dinner, whether served alongside roasted chicken or a hearty grain salad.

Ingredients:

• 2 medium acorn squashes, seeded and cut into wedges
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the acorn squash wedges with olive oil, salt, and pepper.
2. Arrange the wedges on a baking sheet and roast for 25-30 minutes, flipping halfway through.
3. In a small saucepan, heat the balsamic vinegar and honey over medium heat until reduced to a thick glaze.
4. Drizzle the balsamic glaze over the roasted squash and sprinkle with feta cheese and walnuts.
5. Serve warm, optionally garnished with fresh parsley for color.

Balsamic glazed acorn squash with feta and walnuts is a sophisticated and flavorful side dish that elevates any winter meal. The tangy glaze, creamy cheese, and crunchy nuts create a harmonious balance of textures and flavors, making this dish a standout addition to your January table.

Butternut Squash and Kale Salad with Lemon Vinaigrette

This butternut squash and kale salad is a hearty yet refreshing winter dish. Roasted butternut squash adds sweetness and depth, while the kale provides a slight bitterness that balances the flavors. A bright lemon vinaigrette ties everything together, making this a perfect side for winter meals. It’s a vibrant and nutritious way to incorporate more vegetables into your January diet.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 cup roasted pumpkin seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil and season with salt and pepper.
2. Spread the squash on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together the honey, lemon juice, Dijon mustard, and remaining 1 tbsp olive oil. Season with salt and pepper to taste.
4. In a large bowl, massage the chopped kale with a pinch of salt for 1-2 minutes until it becomes tender and slightly wilted.
5. Add the roasted butternut squash to the kale and drizzle with the lemon vinaigrette. Toss gently to combine.
6. Top with roasted pumpkin seeds for added crunch, and serve immediately.

This butternut squash and kale salad with lemon vinaigrette is a fresh and light side dish that’s packed with nutrients. The combination of roasted squash and tender kale is complemented by the bright, zesty dressing. This salad is perfect for a light January meal or as a side to accompany heavier winter mains like roasted meats or casseroles.

Crispy Roasted Winter Squash with Garlic and Sage

This crispy roasted winter squash with garlic and sage is a flavorful, savory side dish that makes the most of winter squash’s earthy taste. Roasting the squash until crispy creates a perfect contrast with the aromatic garlic and sage. It’s simple to prepare, yet elegant enough to serve at a holiday gathering or a cozy weeknight dinner.

Ingredients:

• 1 medium winter squash (such as acorn or delicata), sliced into 1/2-inch rings
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 6 fresh sage leaves, chopped
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the squash slices with olive oil, garlic, sage, thyme, salt, and pepper until evenly coated.
3. Arrange the squash slices in a single layer on the baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and crispy at the edges.
5. Serve warm, garnished with additional fresh sage if desired.

Crispy roasted winter squash with garlic and sage is a simple yet aromatic side dish that will quickly become a favorite. The garlic and sage infuse the squash with rich, savory flavors, while the crispy texture adds depth. This dish is perfect for bringing a cozy, satisfying touch to your January meals, whether served with a main course or as a standalone vegetarian option.

Sweet and Spicy Roasted Delicata Squash

This sweet and spicy roasted delicata squash is a delightful side dish that combines the squash’s natural sweetness with a bit of heat from chili flakes. Roasting the squash enhances its flavor and creates a caramelized texture, making it a perfect side for any January dinner.

Ingredients:

• 2 medium delicata squashes, halved and sliced into 1/2-inch rings
• 1 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp chili flakes
• 1/2 tsp ground cinnamon
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, maple syrup, chili flakes, cinnamon, and salt until evenly coated.
3. Spread the squash in a single layer on the baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
5. Serve warm, optionally garnished with a sprinkle of extra chili flakes for more heat.

Sweet and spicy roasted delicata squash is a perfect balance of heat and sweetness that will brighten your winter table. The caramelized edges and the warmth from the cinnamon and chili flakes make this dish an exciting addition to any meal. It’s a versatile side that pairs beautifully with roasted meats, grain dishes, or even as a simple vegetarian main.

Note: More recipes are coming soon!