50+ Delicious Winter Squash Side Dishe Recipes for Every Occasion

As the days grow shorter and the air turns crisp, winter squash comes into season, offering a bounty of flavors, colors, and textures that can elevate any meal.

Whether you’re preparing for a holiday feast or simply looking to warm up your dinner table, winter squash is a versatile ingredient that can be transformed into delightful side dishes.

From the sweet and nutty taste of butternut squash to the earthy richness of acorn and delicata varieties, the possibilities are endless.

In this article, we will explore over 50 delicious winter squash side dish recipes that will inspire you to make the most of this seasonal ingredient.

These recipes range from comforting purees and hearty casseroles to vibrant salads and roasted medleys, ensuring there’s something to suit every palate and occasion.

Discover how to incorporate winter squash into your meals in creative ways that will impress your family and friends, all while celebrating the wholesome flavors of the season.

50+ Delicious Winter Squash Side Dishe Recipes for Every Occasion

Winter squash is more than just a seasonal vegetable; it’s a culinary gem that can transform your dining experience with its unique flavors and nutritional benefits.

With over 50 recipes to choose from, you can easily find new favorites that complement your main dishes and add variety to your table.

Whether you’re roasting, mashing, or stuffing, these winter squash side dish recipes offer a perfect blend of comfort and creativity.

So, as you embrace the chill of winter, don’t forget to include these delicious squash recipes in your meal planning.

They’re sure to become staples in your kitchen, warming hearts and filling bellies.

Roasted Butternut Squash with Maple Glaze

This roasted butternut squash dish is a delightful combination of sweet and savory flavors, making it a perfect side for winter gatherings. The natural sweetness of the squash is enhanced by a rich maple glaze, creating a warm and inviting aroma that fills your kitchen. With its vibrant orange color and tender texture, this dish is not only delicious but also visually appealing.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon fresh thyme leaves (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the cubed butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper. Toss until the squash is well-coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through for even cooking.
4. If desired, sprinkle fresh thyme leaves over the squash during the last 5 minutes of roasting for added flavor.
5. Remove from the oven and let cool slightly before serving.

This roasted butternut squash with maple glaze is a standout side dish that pairs beautifully with a variety of mains. The contrast between the sweet glaze and the earthy squash elevates any meal, making it an excellent choice for holiday gatherings or cozy family dinners. Your guests will love the unique flavor combination, and it’s sure to become a seasonal favorite.

Spiced Acorn Squash with Cranberries

This spiced acorn squash dish features a wonderful balance of sweetness and tartness, accented by warm spices. The addition of cranberries provides a delightful pop of color and flavor, making it an ideal side for festive occasions. The beautiful presentation and rich taste make this recipe a must-try for winter feasts.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries
• 1/4 cup honey or maple syrup
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side up on a baking sheet.
2. Drizzle the olive oil over the squash and sprinkle with nutmeg, cinnamon, and salt. Rub the spices into the flesh of the squash.
3. Bake in the preheated oven for about 30 minutes, or until the squash is tender and easily pierced with a fork.
4. In a small saucepan over medium heat, combine the cranberries and honey (or maple syrup). Cook for about 5-7 minutes, until the cranberries begin to burst and the mixture thickens slightly.
5. Once the squash is cooked, remove it from the oven and spoon the cranberry mixture into each half. Top with chopped pecans if desired.
6. Return to the oven for an additional 5 minutes to warm everything through.

This spiced acorn squash with cranberries not only tastes fantastic but also brings a beautiful autumn-inspired touch to your table. The warm spices and tart cranberries create a comforting dish that complements richer main courses perfectly. Serve it alongside roasted meats or grain dishes for a balanced and festive meal.

Savory Winter Squash Gratin

This savory winter squash gratin is a creamy, cheesy delight that’s sure to impress your guests. Layering tender slices of squash with a rich, cheesy béchamel sauce results in a dish that’s both comforting and elegant. Perfect for holiday meals or cozy gatherings, this gratin brings warmth and satisfaction to your dining experience.

Ingredients:

• 2 medium winter squashes (such as delicata or Hubbard), thinly sliced
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups milk
• 1/4 cup all-purpose flour
• 1 cup grated Gruyère cheese (or cheese of your choice)
• 1/2 teaspoon ground thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Sprinkle in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring continuously until the sauce thickens and is smooth. Remove from heat and stir in the Gruyère cheese, thyme, salt, and pepper.
4. Layer half of the sliced squash in the prepared baking dish. Pour half of the cheese sauce over the squash. Repeat with the remaining squash and cheese sauce.
5. If using, sprinkle breadcrumbs over the top for added texture. Bake in the preheated oven for 35-40 minutes, or until the squash is tender and the top is golden brown and bubbly.
6. Allow to cool for a few minutes before serving.

This savory winter squash gratin is a luxurious addition to your winter meals, bringing a creamy richness that complements the sweetness of the squash. The melted cheese and golden topping create a wonderful texture contrast, making it a satisfying side dish that everyone will love. Serve it with roasted meats or a fresh salad for a complete and delicious meal.

Garlic Parmesan Spaghetti Squash

This garlic Parmesan spaghetti squash is a delightful, low-carb side dish that offers the perfect balance of flavors. The spaghetti squash takes on a light, fluffy texture when roasted, and the garlic and Parmesan create a rich, savory combination that will please both pasta lovers and health-conscious diners. It’s an excellent alternative to traditional pasta, making it a favorite at winter gatherings.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
3. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1-2 minutes until fragrant.
4. Once the squash is done, remove it from the oven and let it cool slightly. Using a fork, scrape the flesh into strands and transfer them to the skillet with the garlic oil. Toss to combine, adding salt and pepper to taste.
5. Remove from heat and stir in the grated Parmesan cheese and chopped parsley before serving.

This garlic Parmesan spaghetti squash is a versatile side dish that pairs beautifully with grilled chicken, roasted vegetables, or a fresh salad. The combination of garlic and cheese elevates the squash, making it a comforting yet healthy option for your winter meals. It’s a dish that showcases the beauty of simple ingredients, turning a humble squash into a flavorful culinary delight.

Herb-Crusted Delicata Squash

This herb-crusted delicata squash is a fantastic way to showcase the unique flavor and texture of this winter vegetable. The squash is sliced into rings and roasted with a crunchy herb topping that adds depth and excitement to every bite. This dish is perfect for family dinners or as an elegant side at holiday gatherings, ensuring everyone enjoys a taste of seasonal goodness.

Ingredients:

• 2 medium delicata squashes, sliced into 1/2-inch rings
• 3 tablespoons olive oil
• 1 cup panko breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sliced delicata squash rings with olive oil, salt, and pepper until evenly coated.
3. In a separate bowl, combine panko breadcrumbs, dried oregano, thyme, garlic powder, and grated Parmesan cheese, if using. Mix well.
4. Arrange the squash rings on the prepared baking sheet. Sprinkle the breadcrumb mixture generously over each ring.
5. Bake in the preheated oven for about 25-30 minutes, or until the squash is tender and the topping is golden brown and crispy.
6. Remove from the oven and garnish with fresh parsley before serving.

This herb-crusted delicata squash is not only visually appealing but also bursting with flavor. The crispy topping adds a delightful texture that contrasts perfectly with the tender squash, making it a memorable side dish for winter meals. Serve it alongside roasted meats or hearty grain dishes to round out your dining experience, and watch as it quickly becomes a favorite at your table.

Creamy Winter Squash and Kale Risotto

This creamy winter squash and kale risotto is a warm and hearty side dish that brings together the rich flavors of squash and the earthy goodness of kale. The slow-cooked Arborio rice absorbs all the flavors while developing a luxurious creaminess, making it an indulgent yet nourishing addition to any winter meal. Perfect for special occasions or a cozy family dinner, this dish is sure to impress.

Ingredients:

• 1 cup Arborio rice
• 1 medium winter squash (such as butternut), peeled and cubed
• 4 cups vegetable broth
• 1 cup kale, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. In a pot, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the cubed winter squash to the skillet and sauté for about 5-7 minutes until slightly softened. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to absorb the flavors.
4. If using, pour in the white wine and cook until it is mostly absorbed. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
5. Stir in the chopped kale and cook for an additional 2-3 minutes, until wilted. Remove from heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh sage leaves.

This creamy winter squash and kale risotto offers a comforting and satisfying option for any winter meal. The combination of flavors and textures creates a dish that feels both indulgent and nourishing. Pair it with grilled meats or a fresh side salad to create a balanced and fulfilling dining experience. The risotto is versatile enough to stand alone as a main dish or complement any main course beautifully.

Sautéed Rainbow Chard with Winter Squash

Sautéed rainbow chard with winter squash is a vibrant, nutrient-packed side dish that showcases the earthy flavors of seasonal vegetables. The combination of tender chard and sweet squash creates a colorful plate that’s both visually appealing and delicious. This dish is not only simple to prepare but also brings a delightful balance of textures and flavors, making it a perfect addition to any winter meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 bunch rainbow chard, stems removed and leaves chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and season with salt and pepper. Sauté for about 8-10 minutes, or until the squash begins to soften.
2. Add the minced garlic and red pepper flakes, stirring to combine. Cook for another 1-2 minutes until the garlic is fragrant.
3. Gradually add the chopped rainbow chard to the skillet, stirring constantly until it wilts down, about 3-5 minutes.
4. Once the chard is tender, remove the skillet from heat and drizzle with lemon juice. Toss to combine.
5. If desired, sprinkle crumbled feta cheese over the top before serving.

This sautéed rainbow chard with winter squash is a fantastic way to incorporate more greens into your diet while celebrating the flavors of the season. The sweetness of the butternut squash contrasts beautifully with the slightly bitter chard, creating a balanced dish that is both healthy and satisfying. Serve it as a side to roasted meats or as part of a vegetarian spread to elevate your winter dining experience.

Honey-Balsamic Glazed Kabocha Squash

Honey-balsamic glazed kabocha squash is a deliciously sweet and tangy side dish that perfectly highlights the unique flavor of this winter squash. The glaze adds a beautiful caramelization, resulting in a dish that’s not only tasty but also visually stunning. This easy-to-make recipe is perfect for holiday gatherings or cozy family dinners, ensuring a delightful addition to your table.

Ingredients:

• 1 medium kabocha squash, halved and seeds removed
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the kabocha squash into wedges or slices, keeping the skin on for added texture.
3. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, cinnamon, salt, and pepper.
4. Place the squash on the prepared baking sheet and brush the honey-balsamic mixture generously over each piece.
5. Roast in the preheated oven for about 30-35 minutes, or until the squash is tender and caramelized, flipping halfway through.
6. Remove from the oven and garnish with fresh thyme leaves if desired before serving.

This honey-balsamic glazed kabocha squash offers a delightful balance of sweet and tangy flavors that will brighten up your winter meals. The caramelization enhances the natural sweetness of the squash, making it a standout side dish that pairs wonderfully with roasted proteins or hearty grain salads. Whether served at a holiday feast or a casual dinner, this dish is sure to impress your guests.

Savory Winter Squash and Lentil Salad

This savory winter squash and lentil salad is a wholesome and filling side dish that combines the earthiness of lentils with the sweetness of roasted squash. Packed with nutrients and flavors, this salad can be served warm or at room temperature, making it a versatile choice for winter gatherings. The addition of a zesty dressing elevates the dish, making it a perfect complement to any meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup cooked lentils (green or brown)
• 1 red onion, diced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled goat cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it in a single layer on the prepared baking sheet. Roast for about 25-30 minutes, or until tender and lightly caramelized.
3. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, cumin, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted butternut squash, cooked lentils, and diced red onion. Drizzle the dressing over the salad and toss gently to combine.
5. Before serving, garnish with chopped parsley and crumbled goat cheese if desired.

This savory winter squash and lentil salad is not only delicious but also packed with protein and fiber, making it a nutritious option for your winter dining. The flavors meld beautifully, resulting in a dish that is both hearty and refreshing. Serve it as a side dish to complement roasted meats or as a stand-alone vegetarian option at potlucks and gatherings. Your guests will appreciate the wholesome goodness and delightful flavors in every bite.

Roasted Acorn Squash with Maple and Cinnamon

Roasted acorn squash with maple and cinnamon is a delightful side dish that brings out the natural sweetness of this winter vegetable. The combination of maple syrup and warm cinnamon creates a comforting flavor profile, making it a perfect addition to any winter meal or holiday table. This dish is not only simple to prepare but also showcases the beauty of seasonal ingredients, ensuring that your guests will be impressed.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Chopped pecans or walnuts for garnish (optional)
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the insides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on the baking sheet and roast for about 25-30 minutes, until tender.
3. In a small bowl, mix together the maple syrup and ground cinnamon.
4. Once the squash is tender, remove it from the oven and carefully turn the halves cut-side up. Brush the maple-cinnamon mixture generously over each half.
5. Return the squash to the oven and roast for an additional 10-15 minutes, or until the glaze is bubbly and caramelized.
6. Remove from the oven, and if desired, sprinkle with chopped nuts and fresh herbs for garnish.

This roasted acorn squash with maple and cinnamon is not only visually stunning but also bursting with flavor. The sweetness of the maple syrup complements the natural earthiness of the squash, creating a delightful harmony of tastes. Serve it alongside roasted meats or as part of a vegetarian spread, and watch as it quickly becomes a favorite among your guests.

Creamy Squash and Sage Polenta

Creamy squash and sage polenta is a rich and comforting side dish that pairs perfectly with a variety of winter mains. The addition of winter squash not only adds a beautiful color but also infuses the polenta with a subtle sweetness. The earthy flavor of sage enhances the dish, making it a warm and inviting complement to your holiday feasts.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring the vegetable broth to a boil. Add the diced butternut squash and cook until tender, about 10-15 minutes.
2. Remove the squash from the pot and set aside. Use a blender or immersion blender to puree the squash until smooth, adding a little broth if needed to achieve a creamy consistency.
3. In the same pot, return the vegetable broth to a simmer and gradually whisk in the polenta. Stir constantly for about 5-7 minutes until the polenta thickens and becomes creamy.
4. Stir in the pureed squash, butter, grated Parmesan cheese, and chopped sage. Season with salt and pepper to taste, mixing well to combine.
5. Remove from heat and serve warm, garnished with extra sage if desired.

This creamy squash and sage polenta is a comforting and delicious side dish that will warm your heart and satisfy your taste buds. The combination of creamy polenta and sweet squash creates a rich and flavorful experience that pairs beautifully with roasted meats, stews, or hearty winter salads. This dish is a wonderful way to celebrate the flavors of the season and impress your guests with something a little different.

Curried Winter Squash and Chickpea Stew

Curried winter squash and chickpea stew is a flavorful, warming side dish that brings together the sweetness of winter squash with the hearty texture of chickpeas. The aromatic spices in this stew create a comforting dish that is perfect for chilly nights. This dish not only showcases the beautiful colors of winter vegetables but also provides a nutritious option that can be served alongside your main courses.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the cubed butternut squash, curry powder, and cumin to the pot. Stir well to coat the squash with the spices, cooking for about 2-3 minutes.
3. Pour in the coconut milk and vegetable broth, then add the chickpeas. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until the squash is tender.
4. Season the stew with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.

This curried winter squash and chickpea stew is not only delicious but also packed with nutrients, making it a wholesome option for your winter dining. The warming spices create a comforting dish that pairs beautifully with rice, quinoa, or crusty bread. Whether served as a side or a main dish, this stew is sure to be a crowd-pleaser, providing warmth and satisfaction during the colder months.

Herb-Roasted Winter Squash Medley

Herb-roasted winter squash medley is a delightful combination of various winter squashes that celebrates the season’s bounty. This dish not only highlights the different textures and flavors of the squashes but also incorporates fresh herbs for a burst of flavor. The result is a simple yet elegant side dish that will elevate any winter meal, from casual family dinners to festive holiday gatherings.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 small acorn squash, halved and sliced
• 1 small delicata squash, sliced into half-moons
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash, sliced acorn squash, and delicata squash with olive oil, rosemary, thyme, salt, and pepper until well coated.
3. Spread the squash mixture in a single layer on the prepared baking sheet. Roast in the oven for about 25-30 minutes, or until the squashes are tender and caramelized, stirring halfway through.
4. Once roasted, drizzle with balsamic vinegar and toss gently before serving.

This herb-roasted winter squash medley is not only visually appealing with its variety of colors but also brings a depth of flavor to your winter table. The aromatic herbs infuse the squashes with delightful flavors, while the balsamic vinegar adds a hint of tanginess that beautifully balances the sweetness of the roasted vegetables. Serve it alongside roasted meats or as a vegetarian main dish, and enjoy the warmth and comfort it brings.

Stuffed Winter Squash with Quinoa and Cranberries

Stuffed winter squash with quinoa and cranberries is a hearty and festive side dish that combines nutritious ingredients with seasonal flavors. This dish features roasted squash filled with a savory mixture of quinoa, dried cranberries, nuts, and herbs, creating a stunning presentation that’s perfect for holiday celebrations. Not only is it visually striking, but it also offers a delicious balance of flavors and textures.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup dried cranberries
• 1/2 cup walnuts or pecans, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the acorn squash halves cut-side up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25-30 minutes, or until tender.
3. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, cinnamon, nutmeg, salt, and pepper. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, dried cranberries, and chopped nuts. Stir well to combine.
5. Once the squash is roasted, fill each half with the quinoa mixture, pressing down gently to pack it in.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.
7. Garnish with fresh parsley before serving.

This stuffed winter squash with quinoa and cranberries is a festive and flavorful dish that is sure to impress your guests. The sweetness of the cranberries complements the earthy flavors of the squash and quinoa, while the nuts add a delightful crunch. This dish is not only beautiful on the plate but also packed with nutrients, making it an ideal side for any winter gathering.

Spiced Winter Squash Soup

Spiced winter squash soup is a warm, comforting dish that captures the essence of winter in every spoonful. The creamy texture combined with a hint of spice makes this soup a delightful addition to any meal. It’s perfect as a starter for a dinner party or served alongside crusty bread for a cozy weeknight dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh cilantro or pumpkin seeds for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. Add the cubed butternut squash to the pot, along with the cumin, coriander, cayenne, salt, and pepper. Stir to combine, and cook for another 5 minutes to let the spices bloom.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth. If desired, stir in the coconut milk for added creaminess.
5. Taste and adjust seasoning as needed before serving. Garnish with fresh cilantro or pumpkin seeds if desired.

This spiced winter squash soup is not only delicious but also incredibly versatile. The warming spices and creamy texture make it a perfect dish for chilly evenings, offering comfort and nourishment in a bowl. Pair it with a simple salad or some crusty bread, and you have a complete meal that showcases the best flavors of winter. Your guests will appreciate the hearty and satisfying nature of this soup, making it a highlight of any dining experience.

Note: More recipes​ are coming soon!