50+ Quick And Easy Fall Squash Recipes to Warm Your Heart and Home

Fall is a season of bountiful harvests, and one of the most versatile and beloved ingredients during this time is squash. From the sweet and nutty butternut squash to the tender and mild acorn squash, these autumnal gourds can be transformed into a plethora of delicious dishes.

Whether you are looking to create comforting soups, hearty main courses, or delightful side dishes, squash is the star ingredient that brings warmth and flavor to your table.

In this blog article, we will explore 50+ fall squash recipes that will inspire you to make the most of this seasonal favorite.

Get ready to discover new ways to enjoy squash in your cooking, from traditional classics to innovative new creations.

50+ Quick And Easy Fall Squash Recipes to Warm Your Heart and Home

Fall squash recipes are a testament to the versatility and rich flavors that these seasonal vegetables bring to the kitchen.

Whether you are a fan of the creamy texture of butternut squash, the delicate strands of spaghetti squash, or the sweet flesh of acorn squash, there is a recipe here to suit every palate.

These 50+ recipes offer a variety of options, from hearty main courses to delectable side dishes and everything in between. Embrace the fall season by experimenting with these recipes and bringing the comforting and nutritious qualities of squash to your meals.

Enjoy the warmth, flavor, and creativity that squash can add to your autumn culinary repertoire.

Roasted Butternut Squash and Sage Risotto

Roasted Butternut Squash and Sage Risotto is a perfect dish to embrace the flavors of fall. This creamy, rich risotto combines the nutty sweetness of roasted butternut squash with the earthy aroma of fresh sage. It’s an elegant and comforting meal that’s ideal for cozy evenings or entertaining guests during the autumn season.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 6 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Additional Parmesan and sage leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a medium saucepan, heat the broth over low heat and keep it warm.
3. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the Arborio rice and cook for 2-3 minutes, allowing it to toast slightly.
5. Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is creamy and tender, stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Parmesan and sage leaves.

This Roasted Butternut Squash and Sage Risotto is a true celebration of fall flavors. The creamy texture of the risotto perfectly complements the sweetness of the roasted squash and the aromatic sage, making it a delightful dish to enjoy as the temperatures drop. Pair it with a glass of white wine and a crisp autumn salad for a complete meal.

Spaghetti Squash with Garlic and Parmesan

Spaghetti Squash with Garlic and Parmesan is a delightful and healthy alternative to traditional pasta dishes. The squash strands mimic the texture of spaghetti, while the garlic and Parmesan add a burst of flavor. This simple yet elegant dish is perfect for those looking to enjoy a lighter meal that still satisfies.

Ingredients:

• 1 large spaghetti squash
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Red pepper flakes (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
3. While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 2 minutes. Be careful not to let it burn.
4. Once the squash is done, use a fork to scrape the flesh into strands and add them to the skillet with the garlic. Toss to combine.
5. Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with additional salt, pepper, and red pepper flakes, if using.
6. Serve warm, with lemon wedges on the side for squeezing over the top.

Spaghetti Squash with Garlic and Parmesan is a versatile and flavorful dish that can be enjoyed as a main course or a side. Its simplicity allows the natural flavors of the squash to shine, while the garlic and Parmesan provide a savory depth. This recipe is sure to become a fall favorite for those seeking healthy and delicious options.

Acorn Squash Stuffed with Quinoa and Cranberries

Acorn Squash Stuffed with Quinoa and Cranberries is a vibrant and nutritious dish that showcases the best of fall produce. The sweet and nutty flavor of the acorn squash pairs beautifully with the tartness of cranberries and the earthiness of quinoa, creating a well-balanced and satisfying meal.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dried cranberries
• ¼ cup chopped pecans
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
4. Add the cooked quinoa, dried cranberries, chopped pecans, fresh parsley, ground cinnamon, and maple syrup (if using) to the skillet. Stir to combine and season with salt and pepper to taste.
5. Remove the acorn squash from the oven and carefully flip them over. Fill each squash half with the quinoa mixture, pressing down slightly to pack it in.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.

Acorn Squash Stuffed with Quinoa and Cranberries is a wholesome and visually stunning dish that captures the essence of fall. The combination of flavors and textures makes it a perfect centerpiece for any autumn meal. Whether you’re serving it as a main course or a side, this recipe is sure to impress with its delicious taste and beautiful presentation.

Maple-Glazed Delicata Squash with Pecans

Maple-Glazed Delicata Squash with Pecans is a delightful fall dish that highlights the unique flavor and texture of delicata squash. This recipe combines the natural sweetness of the squash with a rich maple glaze and crunchy pecans, creating a perfect balance of flavors and textures. It’s an easy yet elegant side dish that complements any autumn meal.

Ingredients:

• 2 delicata squashes, halved, seeded, and sliced into 1/2-inch rings
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 cup pecan halves, roughly chopped
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the delicata squash slices with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast the squash for 20-25 minutes, turning halfway through, until tender and lightly browned.
4. In a small saucepan, combine the maple syrup, Dijon mustard, and ground cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3-4 minutes.
5. Drizzle the maple glaze over the roasted squash and sprinkle with chopped pecans.
6. Return the squash to the oven and bake for an additional 5-7 minutes, until the glaze is bubbling and the pecans are toasted.
7. Garnish with fresh thyme leaves, if desired, and serve warm.

Maple-Glazed Delicata Squash with Pecans is a wonderfully sweet and savory side dish that brings out the best of fall produce. The maple glaze enhances the squash’s natural sweetness, while the pecans add a satisfying crunch. This dish is sure to be a hit at your next autumn gathering, offering a beautiful and delicious addition to your table.

Curried Kabocha Squash Soup

Curried Kabocha Squash Soup is a warm and comforting dish that combines the rich, creamy texture of kabocha squash with the bold flavors of curry spices. This soup is perfect for chilly fall days, providing a hearty and nutritious meal that warms you from the inside out. The hint of coconut milk adds a luscious finish, making this soup a delightful seasonal treat.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute.
3. Stir in the curry powder, ground cumin, and ground coriander, cooking for 1-2 minutes until fragrant.
4. Add the roasted kabocha squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree.
6. Stir in the coconut milk and season with salt and pepper to taste. Heat through, but do not boil.
7. Serve hot, garnished with fresh cilantro.

Curried Kabocha Squash Soup is a flavorful and hearty dish that captures the essence of fall with its rich, creamy texture and warming spices. The combination of curry powder and coconut milk creates a complex and satisfying flavor profile, making this soup a comforting choice for any autumn meal. Enjoy a bowl on a cool evening, and let the flavors transport you to a cozy, fall haven.

Stuffed Carnival Squash with Wild Rice and Cranberries

Stuffed Carnival Squash with Wild Rice and Cranberries is a festive and colorful dish that makes an excellent centerpiece for any fall meal. The carnival squash, with its vibrant skin and sweet flesh, is filled with a savory-sweet mixture of wild rice, cranberries, and aromatic herbs. This dish is not only visually stunning but also bursting with flavor and texture.

Ingredients:

• 2 medium carnival squashes, halved and seeded
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the carnival squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, cook the wild rice blend according to the package instructions, using vegetable broth instead of water for added flavor.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the cooked wild rice, dried cranberries, chopped walnuts, fresh sage, and parsley. Season with salt and pepper to taste.
5. Remove the carnival squash from the oven and carefully flip them over. Fill each squash half with the wild rice mixture, pressing down slightly to pack it in.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.

Stuffed Carnival Squash with Wild Rice and Cranberries is a delightful and nutritious dish that showcases the beauty and flavors of fall. The combination of tender squash, hearty wild rice, and sweet cranberries creates a harmonious balance that is both satisfying and festive. This recipe is perfect for a cozy family dinner or a special autumn gathering, offering a taste of the season in every bite.

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a healthier twist on the classic Italian pasta dish. By using spaghetti squash instead of traditional pasta, you get a lower-carb, gluten-free alternative that doesn’t skimp on flavor. This dish combines roasted spaghetti squash strands with crispy pancetta, creamy egg yolk, and Parmesan cheese to create a rich and satisfying meal perfect for fall.

Ingredients:

• 1 large spaghetti squash
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 ounces pancetta, diced
• 2 cloves garlic, minced
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the insides with 2 tablespoons of olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
2. While the squash is roasting, cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Remove from heat.
4. In a small bowl, whisk together the egg yolks and Parmesan cheese.
5. When the spaghetti squash is done, use a fork to scrape out the strands and add them to the skillet with the garlic. Toss to combine and coat the strands in the garlic oil.
6. Pour the egg yolk mixture over the spaghetti squash and quickly toss to coat, allowing the residual heat to cook the eggs and create a creamy sauce.
7. Stir in the crispy pancetta and season with additional salt, pepper, and red pepper flakes, if using.
8. Serve immediately, garnished with chopped parsley.

Spaghetti Squash Carbonara offers all the creamy, savory goodness of traditional carbonara with a nutritious twist. The spaghetti squash strands perfectly mimic pasta, while the pancetta and Parmesan create a luxurious, indulgent flavor. This dish is an excellent choice for a cozy fall dinner, combining comfort and health in every bite.

Roasted Butternut Squash and Quinoa Salad

Roasted Butternut Squash and Quinoa Salad is a vibrant and hearty dish that’s perfect for fall. This salad features tender roasted butternut squash, nutty quinoa, and a variety of fresh, colorful vegetables. Tossed with a tangy citrus vinaigrette, this salad is not only delicious but also packed with nutrients, making it an ideal option for a wholesome autumn meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
3. In a large bowl, combine the roasted butternut squash, cooked quinoa, red bell pepper, red onion, dried cranberries, pumpkin seeds, and chopped parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss to combine. Adjust seasoning to taste.
6. Serve the salad warm or at room temperature.

Roasted Butternut Squash and Quinoa Salad is a nutritious and flavorful dish that celebrates the best of fall produce. The combination of roasted squash, quinoa, and fresh vegetables, all brought together with a zesty citrus dressing, makes for a delightful and satisfying meal. Perfect for a light lunch or a side dish, this salad is a beautiful addition to any autumn menu.

Acorn Squash Stuffed with Sausage and Apples

Acorn Squash Stuffed with Sausage and Apples is a hearty and flavorful dish that’s perfect for fall. The sweet and nutty acorn squash is filled with a savory-sweet mixture of sausage, apples, and aromatic herbs, then baked to perfection. This dish is an excellent centerpiece for a fall dinner, offering a delightful blend of tastes and textures that capture the essence of the season.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 pound ground sausage
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and diced
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with 2 tablespoons of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned and cooked through, breaking it up with a spoon as it cooks.
3. Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the diced apple, dried cranberries, chopped pecans, fresh thyme, and sage. Cook for another 3-4 minutes, until the apples begin to soften.
5. Remove the skillet from heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper to taste.
6. Remove the acorn squash from the oven and carefully turn them over. Fill each squash half with the sausage and apple mixture, packing it in firmly.
7. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the stuffing is golden and crispy on top.
8. Serve warm, garnished with additional fresh herbs if desired.

Acorn Squash Stuffed with Sausage and Apples is a comforting and hearty dish that perfectly captures the flavors of fall. The combination of sweet, tender squash with the savory sausage and apple stuffing creates a delicious and satisfying meal. This dish is sure to impress at your next autumn gathering, offering a beautiful and flavorful addition to your seasonal menu.

Maple Roasted Delicata Squash

Maple Roasted Delicata Squash is a simple yet delicious fall dish that highlights the natural sweetness of this unique squash. Delicata squash, known for its tender skin and rich flavor, is sliced and roasted with a glaze of maple syrup, brown sugar, and warm spices. The result is a caramelized, tender squash that makes an excellent side dish for any fall meal.

Ingredients:

• 2 medium delicata squashes
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash the delicata squashes thoroughly. Cut off the ends, then slice the squashes in half lengthwise. Scoop out the seeds and slice the squash into 1/2-inch thick half-moons.
3. In a large bowl, whisk together the olive oil, maple syrup, brown sugar, cinnamon, nutmeg, salt, and pepper.
4. Add the squash slices to the bowl and toss to coat evenly with the maple syrup mixture.
5. Spread the squash slices in a single layer on the prepared baking sheet.
6. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized.
7. Remove from the oven and garnish with fresh thyme before serving.

Maple Roasted Delicata Squash is a delightful way to enjoy the flavors of fall. The natural sweetness of the delicata squash, enhanced by the maple syrup and warm spices, creates a perfectly balanced side dish that pairs well with roasted meats, poultry, or can be enjoyed on its own. This easy-to-make dish is sure to become a fall favorite in your kitchen.

Curried Pumpkin Soup

Curried Pumpkin Soup is a warm and comforting dish that’s perfect for chilly fall evenings. This creamy soup combines the earthy sweetness of pumpkin with the bold flavors of curry spices, creating a rich and flavorful meal. It’s easy to prepare and can be made with either fresh pumpkin or canned pumpkin puree, making it a versatile option for any home cook.

Ingredients:

• 1 small pumpkin or 2 cups canned pumpkin puree
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. If using fresh pumpkin, peel, seed, and chop the pumpkin into 1-inch cubes. If using canned pumpkin, skip to step 3.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger, and cook for another 2 minutes, until fragrant.
4. Stir in the curry powder, cumin, and coriander, and cook for 1 minute to toast the spices.
5. Add the chopped pumpkin (if using fresh) and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the pumpkin is tender.
6. If using canned pumpkin, add it to the pot now and stir to combine. Simmer for an additional 10 minutes.
7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree.
8. Stir in the coconut milk and season with salt and pepper to taste. Heat through, but do not boil.
9. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Curried Pumpkin Soup is a flavorful and comforting dish that brings warmth and spice to any fall meal. The creamy texture and rich flavors make it a perfect choice for a cozy dinner, and it’s sure to impress family and friends. Whether you use fresh pumpkin or canned, this soup is a delicious way to celebrate the autumn season.

Baked Kabocha Squash with Sage and Parmesan

Baked Kabocha Squash with Sage and Parmesan is a savory and aromatic dish that showcases the unique flavor and texture of kabocha squash. This Japanese pumpkin, known for its sweet, dense flesh, is roasted with fresh sage and garlic, then topped with grated Parmesan cheese. The result is a delightful side dish that’s perfect for fall gatherings and holiday meals.

Ingredients:

• 1 medium kabocha squash
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the kabocha squash in half and scoop out the seeds. Slice the squash into 1-inch thick wedges, leaving the skin on.
3. In a large bowl, toss the squash wedges with olive oil, minced garlic, chopped sage, salt, and pepper until evenly coated.
4. Arrange the squash wedges in a single layer on the prepared baking sheet.
5. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown.
6. Sprinkle the roasted squash with grated Parmesan cheese and return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.
7. Remove from the oven and garnish with fresh sage leaves before serving.

Baked Kabocha Squash with Sage and Parmesan is a flavorful and elegant dish that brings out the best of fall’s bounty. The sweet, dense flesh of the kabocha squash pairs beautifully with the aromatic sage and savory Parmesan, creating a side dish that’s both comforting and sophisticated. Perfect for holiday dinners or any special occasion, this dish is sure to be a hit at your autumn table.

Butternut Squash Risotto

Butternut Squash Risotto is a creamy and luxurious dish that combines the earthy sweetness of roasted butternut squash with the rich, velvety texture of risotto. This classic Italian dish is enhanced with Parmesan cheese and a hint of nutmeg, making it an ideal comfort food for the fall season. Perfect as a main course or a hearty side dish, this risotto is a true autumn delight.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4-5 cups chicken or vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on the baking sheet and roast for 25-30 minutes, until tender and caramelized.
3. In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
6. Pour in the white wine and stir until it is absorbed by the rice.
7. Begin adding the warmed broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked through, about 18-20 minutes.
8. Stir in the roasted butternut squash, Parmesan cheese, butter, and ground nutmeg. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with chopped parsley.

Butternut Squash Risotto is a decadent and satisfying dish that captures the essence of fall. The creamy texture of the risotto, combined with the sweet roasted squash and savory Parmesan, creates a harmonious blend of flavors that will impress anyone at the dinner table. This dish is perfect for a cozy night in or a special autumnal feast.

Acorn Squash Stuffed with Quinoa and Cranberries

Acorn Squash Stuffed with Quinoa and Cranberries is a nutritious and visually stunning dish that brings together the vibrant flavors of fall. The acorn squash halves are roasted until tender and filled with a flavorful mixture of quinoa, dried cranberries, pecans, and aromatic herbs. This vegetarian dish is not only healthy but also a feast for the eyes, making it perfect for a festive fall gathering.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the acorn squash halves with 2 tablespoons of olive oil and season with salt and pepper. Place them cut side down on the baking sheet and roast for 30-35 minutes, until tender.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the garlic and cook for another minute until fragrant.
6. Stir in the cooked quinoa, dried cranberries, chopped pecans, sage, and thyme. Cook for 2-3 minutes until heated through.
7. Remove the skillet from heat and stir in the maple syrup. Season with salt and pepper to taste.
8. Fill each roasted acorn squash half with the quinoa mixture and serve warm.

Acorn Squash Stuffed with Quinoa and Cranberries is a beautiful and wholesome dish that captures the flavors of the season. The combination of tender acorn squash, nutty quinoa, sweet cranberries, and aromatic herbs makes for a delightful and nutritious meal. This dish is a wonderful addition to any fall menu and is sure to impress your guests with its stunning presentation and delicious taste.

Spaghetti Squash with Garlic and Herbs

Spaghetti Squash with Garlic and Herbs is a light and flavorful dish that makes a perfect side or main course for fall. The spaghetti squash is roasted until tender, then scraped into noodle-like strands and tossed with a fragrant mixture of garlic, fresh herbs, and Parmesan cheese. This low-carb alternative to pasta is both delicious and healthy, making it a great option for a fall meal.

Ingredients:

• 1 large spaghetti squash
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Red pepper flakes (optional)
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the squash halves cut side down on the baking sheet and roast for 40-45 minutes, until the flesh is tender and can be easily scraped into strands with a fork.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Use a fork to scrape the roasted squash into spaghetti-like strands and add them to the skillet.
6. Toss the squash strands with the garlic, fresh parsley, fresh basil, and grated Parmesan cheese. Cook for 2-3 minutes until heated through.
7. Season with salt, pepper, and red pepper flakes (if using) to taste.
8. Serve the spaghetti squash warm, with lemon wedges on the side.

Spaghetti Squash with Garlic and Herbs is a delicious and healthy way to enjoy the flavors of fall. The tender strands of squash, combined with the aromatic garlic and fresh herbs, create a light and satisfying dish that can be enjoyed as a side or main course. This easy-to-make recipe is perfect for those looking for a nutritious alternative to traditional pasta and is sure to become a favorite in your fall recipe collection.

Note: More recipes are coming soon!