50+ Easy and Delicious Winter White Squash Recipes for Your Menu

Winter white squash is a versatile, delicious ingredient that deserves a spot in every kitchen during the colder months.

Known for its mild, sweet flavor and creamy texture, this variety of squash can be used in a wide range of comforting and hearty dishes.

Whether you’re looking for a simple side dish, a cozy soup, or a show-stopping main course, winter white squash can be transformed into an array of recipes perfect for wintertime feasts.

From creamy gratins to savory tarts, this humble vegetable can bring warmth and depth to your winter menu.

In this roundup, we’ve gathered over 50 recipes that highlight the best ways to use winter white squash, ensuring you never run out of creative ideas for this winter staple.

50+ Easy and Delicious Winter White Squash Recipes for Your Menu

Winter white squash is a powerhouse ingredient that can be used in countless delicious ways, from savory dishes to sweet treats.

Its versatility makes it an ideal choice for home cooks looking to add seasonal flair to their meals during the winter months.

Whether you’re new to cooking with winter white squash or already a fan, this collection of over 50 recipes is sure to inspire you to experiment with this fantastic winter vegetable.

From hearty stews to elegant tarts, there’s a recipe here for every occasion and every palate.

So, grab a winter white squash and get cooking – you’ll be amazed at the delicious creations that await!

Roasted Winter White Squash with Sage and Brown Butter

This roasted winter white squash recipe highlights the rich and subtle sweetness of the squash, perfectly complemented by the earthy tones of sage and the nuttiness of brown butter. It’s a simple yet elegant dish that can be served as a side or a vegetarian main, perfect for cozy winter evenings.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 3 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 tbsp maple syrup (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed winter white squash with olive oil, salt, and pepper. Spread the squash evenly on the baking sheet.
3. Roast for 25-30 minutes or until the squash is golden and tender, flipping halfway through.
4. In a small pan, melt the butter over medium heat until it turns a golden brown and has a nutty aroma. Add the chopped sage and minced garlic, sautéing for 1-2 minutes until fragrant.
5. Remove the roasted squash from the oven and drizzle with the brown butter sage sauce. Toss to coat evenly. If desired, drizzle with a bit of maple syrup for extra sweetness.
6. Garnish with fresh parsley and serve warm.

This roasted winter white squash with sage and brown butter is a delightful blend of sweet, nutty, and herbal flavors. It makes a versatile side dish for winter meals or a standalone, comforting vegetarian option. The simplicity of ingredients allows the squash’s natural sweetness to shine.

Winter White Squash Soup with Coconut Milk

This creamy winter white squash soup is both hearty and healthy, perfect for warming up during the colder months. The coconut milk adds a luxurious, velvety texture while balancing the natural sweetness of the squash. With subtle hints of spice, this soup is both comforting and nourishing.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
2. Stir in the ground ginger, cumin, and turmeric, allowing the spices to bloom for 1-2 minutes.
3. Add the cubed squash to the pot and stir to coat with the spices. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is soft.
4. Once the squash is tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk and simmer for another 5 minutes. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro.

This winter white squash soup is rich and creamy, with a subtle hint of spice that complements the natural sweetness of the squash. The coconut milk provides a silky texture, making each spoonful comforting and flavorful. Perfect for a cozy winter meal, this soup pairs well with crusty bread or a light salad.

Winter White Squash and Quinoa Salad with Lemon Vinaigrette

This vibrant winter white squash and quinoa salad is a refreshing yet hearty dish that brings together the nuttiness of quinoa and the tender sweetness of roasted squash. Tossed with a tangy lemon vinaigrette, it’s a healthy and satisfying meal that’s perfect for lunch or as a side to any winter feast.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Lemon Vinaigrette:

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender.
2. While the squash is roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the roasted squash, cooked quinoa, dried cranberries, toasted pumpkin seeds, feta cheese, and parsley. Drizzle with the lemon vinaigrette and toss gently to combine.
5. Serve warm or at room temperature, garnished with extra parsley if desired.

This winter white squash and quinoa salad offers a delightful mix of textures and flavors, from the soft, sweet squash to the nutty quinoa and crunchy pumpkin seeds. The lemon vinaigrette adds a bright, zesty kick, making it a versatile dish that can be enjoyed on its own or as part of a larger winter spread.

Winter White Squash Risotto with Parmesan

This creamy winter white squash risotto is the epitome of comfort food. The sweetness of the squash is perfectly paired with the creaminess of the Arborio rice, while the Parmesan adds a savory richness. It’s an ideal dish for chilly evenings when you’re craving something warm and indulgent.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender.
2. In a large pan, heat the olive oil and butter over medium heat. Add the onion and garlic, sautéing until soft and translucent.
3. Stir in the Arborio rice, coating it in the oil and butter. Cook for 2 minutes until the rice is slightly toasted.
4. Add the white wine and cook, stirring, until the liquid is absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender.
6. Stir in the roasted squash and grated Parmesan. Season with salt and pepper to taste.
7. Serve garnished with fresh parsley and extra Parmesan.

This winter white squash risotto is a rich and flavorful dish that’s perfect for the cold season. The creamy texture of the risotto, combined with the tender sweetness of the squash, creates a comforting and indulgent meal. Serve it with a simple green salad for a complete and satisfying dinner.

Winter White Squash Gratin with Gruyère

This winter white squash gratin is a decadent dish that layers thinly sliced squash with creamy Gruyère cheese and a rich béchamel sauce. It’s the perfect winter comfort food that’s as beautiful as it is delicious. Serve it as a side for a special holiday meal or as a hearty vegetarian entrée.

Ingredients:

• 1 medium winter white squash, thinly sliced
• 2 cups Gruyère cheese, shredded
• 2 tbsp butter
• 2 tbsp flour
• 2 cups whole milk
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1/4 cup breadcrumbs
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until golden.
3. Gradually whisk in the milk, continuing to stir until the sauce thickens. Add the nutmeg, salt, and pepper to taste.
4. In the prepared baking dish, layer half of the sliced squash. Pour half of the béchamel sauce over the squash, then sprinkle with half of the Gruyère cheese. Repeat with the remaining squash, béchamel, and cheese.
5. Top the gratin with breadcrumbs and fresh thyme.
6. Bake for 40-45 minutes, or until the top is golden and the squash is tender.
7. Let rest for 10 minutes before serving.

This winter white squash gratin is a luxurious dish that combines creamy, cheesy layers with the subtle sweetness of the squash. The Gruyère adds a nutty, savory flavor that pairs beautifully with the delicate béchamel. It’s a wonderful option for a holiday gathering or a cozy night in.

Winter White Squash and Lentil Stew

This hearty winter white squash and lentil stew is packed with protein, fiber, and warmth. The earthy flavors of lentils and the sweet, soft squash come together in a richly spiced tomato broth, creating a wholesome and nourishing dish. It’s perfect for a cold winter evening, served with crusty bread or over rice.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
2. Stir in the cumin, paprika, and ground coriander, cooking for 1-2 minutes until fragrant.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the cubed winter white squash to the pot, continuing to simmer for another 20-25 minutes, or until the lentils and squash are tender.
5. Season with salt and pepper to taste.
6. Ladle the stew into bowls and garnish with fresh cilantro.

This winter white squash and lentil stew is a filling and nutritious meal that’s perfect for chilly weather. The combination of earthy lentils and tender squash in a spiced tomato broth makes it a warming and satisfying dish. Serve with crusty bread or over rice for a hearty winter dinner.

Winter White Squash Fritters with Yogurt Dill Sauce

Crispy on the outside and tender on the inside, these winter white squash fritters are a delicious and fun way to enjoy this versatile vegetable. Paired with a refreshing yogurt dill sauce, they make for a delightful appetizer, side dish, or even a light meal. The subtle sweetness of the squash blends beautifully with the fresh, herby flavors of dill.

Ingredients:

• 1 medium winter white squash, grated
• 1 small onion, grated
• 1 egg, beaten
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil for frying

Yogurt Dill Sauce:

• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Place the grated squash and onion in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, mix together the grated squash, onion, egg, flour, Parmesan, cumin, salt, and pepper until well combined.
3. Heat the olive oil in a skillet over medium heat. Scoop about 2 tablespoons of the mixture for each fritter and flatten slightly in the pan. Cook for 3-4 minutes on each side until golden brown and crispy.
4. In a small bowl, whisk together the Greek yogurt, dill, lemon juice, garlic, salt, and pepper to make the dipping sauce.
5. Serve the fritters warm with the yogurt dill sauce on the side.

These winter white squash fritters are irresistibly crunchy and flavorful, making them a hit at any table. The yogurt dill sauce adds a tangy, herby element that balances out the rich, savory fritters. Whether served as an appetizer or snack, these fritters are sure to become a winter favorite.

Winter White Squash and Apple Cider Braise

This winter white squash and apple cider braise is a cozy, sweet, and savory dish that captures the essence of the season. The squash is slowly cooked in apple cider, which adds a subtle sweetness and depth to the dish. This braise can be enjoyed as a side dish or even as a main course, paired with some hearty grains or crusty bread.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 cup apple cider
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Add the cubed squash to the skillet and cook for 5 minutes, stirring occasionally.
3. Pour in the apple cider and apple cider vinegar, then add the thyme. Season with salt and pepper.
4. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the squash is tender and has absorbed most of the liquid.
5. Garnish with fresh parsley and serve warm.

This winter white squash braised in apple cider is a comforting and aromatic dish that showcases the natural sweetness of the squash, enhanced by the apple cider’s depth of flavor. It’s a simple yet elegant side that pairs beautifully with roasted meats or can be served over grains for a wholesome vegetarian meal.

Winter White Squash and Chickpea Curry

This winter white squash and chickpea curry is a vibrant and hearty dish that’s packed with warming spices and flavors. The creamy coconut milk, paired with the earthy chickpeas and sweet squash, creates a rich and satisfying meal that’s perfect for cold winter nights. Serve it with rice or naan for a complete and flavorful dinner.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice or naan, for serving

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the curry powder, cumin, turmeric, and cinnamon, cooking for 1-2 minutes to allow the spices to bloom.
3. Add the cubed squash and chickpeas to the pan, stirring to coat with the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and cook for 20-25 minutes, or until the squash is tender.
5. Season with salt and pepper to taste. Serve the curry over rice or with naan, garnished with fresh cilantro.

This winter white squash and chickpea curry is a delightful balance of spices and sweetness, making it a hearty and comforting meal for the colder months. The creamy coconut milk enriches the dish, while the chickpeas provide protein, making it a wholesome and satisfying option for vegetarians and curry lovers alike.

Roasted Winter White Squash Soup with Sage

This roasted winter white squash soup is velvety smooth, with a rich, earthy flavor that’s elevated by the addition of fragrant sage. Roasting the squash brings out its natural sweetness, making this soup a perfect cozy dish for cold winter days. Serve it with crusty bread for a comforting and wholesome meal.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 2 tbsp olive oil
• 6-8 fresh sage leaves
• Salt and pepper, to taste
• Fresh sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tbsp olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Remove from heat and blend the soup using an immersion blender until smooth and creamy. Stir in the heavy cream if using, and season with salt and pepper.
5. In a small skillet, fry the fresh sage leaves in a bit of oil until crispy, about 1-2 minutes.
6. Serve the soup hot, garnished with the crispy sage leaves.

This roasted winter white squash soup is rich, smooth, and wonderfully warming. The sage adds an aromatic note that perfectly complements the sweet, roasted squash. Whether served as a starter or a light meal, this soup is sure to satisfy on a cold winter evening.

Winter White Squash Pasta with Brown Butter and Sage

This winter white squash pasta is a delightful combination of tender roasted squash, nutty brown butter, and crisp sage. The flavors meld together beautifully, creating a rich and savory dish that feels indulgent yet simple. It’s a perfect meal for winter, offering comfort with every bite.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 12 oz pasta (penne, rigatoni, or spaghetti)
• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil for roasting
• Crushed red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 4-5 minutes. Remove the sage leaves and set aside.
4. Add the roasted squash to the skillet with the brown butter and stir to coat.
5. Toss the cooked pasta into the skillet, mixing well to combine with the butter and squash.
6. Serve the pasta topped with crispy sage leaves, grated Parmesan, and red pepper flakes if desired.

This winter white squash pasta is a wonderful balance of flavors—sweet roasted squash, nutty brown butter, and savory Parmesan. The crispy sage adds texture and a fragrant element that ties the dish together. It’s an easy yet elegant meal that is perfect for cozy nights in.

Winter White Squash and Kale Salad with Maple Vinaigrette

For a lighter winter dish, this roasted winter white squash and kale salad is a fantastic option. The sweetness of the roasted squash pairs beautifully with the hearty kale and crunchy walnuts, while the tangy maple vinaigrette adds a bright, flavorful finish. It’s a perfect side dish or a light main course for winter.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• Salt and pepper, to taste

Maple Vinaigrette:

• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, prepare the kale by massaging it with a little olive oil and salt until softened.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the roasted squash, kale, toasted walnuts, and dried cranberries.
5. Drizzle the maple vinaigrette over the salad and toss to combine.

This winter white squash and kale salad is a refreshing, healthy dish that’s perfect for winter. The roasted squash adds a touch of sweetness, while the kale provides a hearty base. The maple vinaigrette ties it all together with a sweet and tangy flavor, making it an excellent side dish or light meal.

Winter White Squash Gratin with Gruyère

Rich, creamy, and topped with melted Gruyère, this winter white squash gratin is an elegant side dish that will steal the spotlight at any winter gathering. The thinly sliced squash layered with a savory cream sauce and baked to perfection creates a comforting and indulgent dish that is ideal for cold days.

Ingredients:

• 1 medium winter white squash, peeled and thinly sliced
• 1 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1 cup heavy cream
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 2 tbsp butter
• Salt and pepper, to taste
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a small saucepan, heat the cream, garlic, and thyme over medium heat until warm but not boiling. Remove from heat and season with salt and pepper.
3. Arrange a layer of sliced squash in the prepared baking dish. Sprinkle with some Gruyère and Parmesan, then pour a bit of the cream mixture over the top. Repeat layers until all ingredients are used, ending with cheese on top.
4. Sprinkle breadcrumbs over the top if using.
5. Bake for 35-40 minutes, until the squash is tender and the top is golden and bubbly.
6. Let cool for a few minutes before serving.

This winter white squash gratin is rich and decadent, with a perfect balance of creamy and cheesy layers. The Gruyère adds a nutty flavor that pairs beautifully with the delicate sweetness of the squash, while the breadcrumbs provide a delightful crunch. It’s a sophisticated yet simple dish perfect for winter dinners or holiday feasts.

Winter White Squash and Lentil Stew

This hearty winter white squash and lentil stew is packed with nutritious ingredients and bursting with earthy flavors. The squash adds a subtle sweetness, while the lentils provide plenty of protein and fiber, making this stew a wholesome, warming meal for cold winter nights. Serve it with crusty bread for the perfect cozy dinner.

Ingredients:

• 1 medium winter white squash, peeled and cubed
• 1 cup dried green or brown lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 6 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrots, cooking until softened, about 5 minutes.
2. Stir in the cumin, smoked paprika, and cinnamon, and cook for 1-2 minutes until fragrant.
3. Add the cubed squash, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender and the stew has thickened.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This winter white squash and lentil stew is a nutritious and hearty dish, packed with warming spices and wholesome ingredients. The combination of the tender squash and protein-rich lentils creates a filling and satisfying meal that is perfect for those chilly winter evenings. It’s an easy-to-make dish that’s both comforting and healthy.

Winter White Squash and Goat Cheese Tart

This winter white squash and goat cheese tart is a savory delight, combining the creamy, tangy taste of goat cheese with the sweet, nutty flavor of roasted winter white squash. Encased in a buttery, flaky crust, this tart makes for an elegant appetizer or a light main course that pairs beautifully with a fresh salad.

Ingredients:

• 1 medium winter white squash, peeled and thinly sliced
• 1 pre-made pie crust or puff pastry
• 4 oz goat cheese, crumbled
• 1/2 cup ricotta cheese
• 1 egg, beaten
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Honey for drizzling (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a tart pan with the pie crust or puff pastry, trimming any excess.
2. In a bowl, mix the ricotta cheese, goat cheese, egg, and thyme until well combined. Season with salt and pepper.
3. Spread the cheese mixture evenly over the crust.
4. Arrange the sliced squash over the cheese layer in a circular pattern, slightly overlapping the pieces.
5. Drizzle olive oil over the squash and season with salt and pepper.
6. Bake for 35-40 minutes, or until the crust is golden and the squash is tender.
7. Optionally, drizzle with a small amount of honey before serving for a touch of sweetness.

This winter white squash and goat cheese tart is as beautiful as it is delicious, with layers of creamy cheese and tender squash nestled in a crisp, flaky crust. The tanginess of the goat cheese perfectly complements the sweet, roasted squash, and the thyme adds an aromatic touch. Serve it warm as a sophisticated starter or pair it with a simple salad for a delightful meal.

Note: More recipes are coming soon!