40+ Hearty & Nutritious February Mixed Squash Recipes for Winter

February is the perfect time to enjoy the rich, warm flavors of squash.

As winter’s chill sets in, there’s nothing quite as comforting and nourishing as a hearty dish featuring this versatile vegetable.

Mixed squash varieties—like butternut, acorn, and delicata—offer a wonderful range of textures and flavors that pair well with a variety of spices, seasonings, and other winter ingredients.

Whether you’re looking to make soups, casseroles, salads, or roasted dishes, mixed squash is the ultimate winter ingredient to add depth and nutrition to your meals.

In this blog post, we’ve curated over 40 delightful February mixed squash recipes that will inspire you to cook with seasonal squash all month long.

From simple roasted dishes to rich, flavorful curries, these recipes will help you make the most of the winter squash season.

Whether you’re a squash lover or new to this nutritious vegetable, you’ll find something to suit your taste and cooking style.

40+ Hearty & Nutritious February Mixed Squash Recipes for Winter

Mixed squash is one of the most versatile and comforting ingredients to cook with during the colder months.

Its sweet, nutty flavors and rich texture elevate a wide variety of dishes, from savory stews to light salads and everything in between.

With over 40 recipes to choose from, you can experiment with different squash varieties and explore a new way to incorporate more vegetables into your winter meals.

These February mixed squash recipes will not only help you stay warm and satisfied but will also allow you to enjoy the seasonal abundance of this winter vegetable.

So, get your apron on, head to the kitchen, and enjoy the warmth and nourishment that squash can bring to your dining table.

Butternut and Acorn Squash Soup

This creamy and comforting butternut and acorn squash soup is perfect for chilly February nights. The natural sweetness of the squash is balanced by savory onions, garlic, and a touch of ginger, creating a hearty and flavorful dish. It’s an easy, one-pot meal that’s not only delicious but also packed with vitamins and antioxidants.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium acorn squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp ground cinnamon (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the cubed butternut and acorn squash to the pot and sauté for 5 minutes.
3. Stir in the grated ginger and ground cinnamon, then pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
5. Stir in the coconut milk, season with salt and pepper to taste, and cook for an additional 5 minutes over low heat.
6. Serve hot, garnished with fresh parsley.

This Butternut and Acorn Squash Soup is a warming dish that showcases the natural sweetness of the squash. The coconut milk adds a velvety texture and rich flavor, while the ginger and cinnamon offer a comforting warmth perfect for February. Whether served as a starter or a main course, this soup is sure to be a crowd-pleaser.

Roasted Winter Squash Salad with Maple Vinaigrette

This roasted winter squash salad combines a variety of mixed squash, including butternut, acorn, and delicata, with fresh greens and a tangy maple vinaigrette. It’s a hearty, yet refreshing dish that works well for a light lunch or as a side dish to accompany dinner. The sweetness of the roasted squash pairs wonderfully with the sharpness of the vinaigrette, creating a balanced and flavorful salad.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 small acorn squash, peeled and cubed
• 1 small delicata squash, sliced into rings
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, and kale work well)
• 1/4 cup crumbled feta cheese
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries

For the Maple Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut and acorn squash, along with the delicata rings, in olive oil, salt, and pepper. Spread the squash evenly on a baking sheet.
2. Roast for 25-30 minutes, flipping the squash halfway through, until golden brown and tender.
3. While the squash roasts, prepare the maple vinaigrette by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
4. Once the squash is roasted, let it cool for a few minutes.
5. In a large bowl, combine the mixed greens, roasted squash, crumbled feta, toasted pecans, and dried cranberries.
6. Drizzle the maple vinaigrette over the salad and toss to combine. Serve immediately.

This Roasted Winter Squash Salad with Maple Vinaigrette is a perfect example of how simple ingredients can come together to create a complex and satisfying dish. The roasted squash provides a sweet and savory base, while the maple vinaigrette adds an extra layer of depth. It’s an ideal dish for February, when winter vegetables are at their peak, and the fresh greens add a crisp contrast to the rich squash.

Squash and Chickpea Curry

A vibrant and hearty squash and chickpea curry is a warming dish for February, offering a satisfying blend of earthy flavors and a hint of spice. This vegan and gluten-free recipe is packed with nutrients from the squash, chickpeas, and a blend of aromatic spices. The coconut milk gives it a creamy consistency, making it a comforting meal that’s perfect for colder weather.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• 1 tbsp lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the grated ginger and spices (curry powder, turmeric, cumin), cooking for an additional minute until fragrant.
3. Add the cubed butternut squash and chickpeas to the pot. Pour in the coconut milk and season with salt and pepper. Bring to a simmer, then cover and cook for 20-25 minutes, until the squash is tender and the curry has thickened.
4. Stir in the lime juice and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro.

The Squash and Chickpea Curry is a flavorful and comforting dish that’s perfect for a cozy February meal. The sweet butternut squash pairs beautifully with the earthy chickpeas and the aromatic spices, while the coconut milk adds a creamy richness. This curry is not only a great way to enjoy winter squash, but it’s also a healthy, satisfying meal that will warm you from the inside out.

Squash and Sweet Potato Casserole

This Squash and Sweet Potato Casserole is a comforting, flavorful dish that combines the sweetness of winter squash and sweet potatoes, topped with a buttery, golden crust. It’s a perfect side dish for holiday meals, or as a cozy family dinner. The mixture of squash and sweet potato creates a rich, creamy texture that’s complemented by a crunchy, savory topping.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups sweet potatoes, peeled and cubed
• 1/2 cup milk (or plant-based milk)
• 2 tbsp butter
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

For the topping:

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the cubed butternut squash and sweet potatoes until fork-tender, about 15 minutes. Drain the vegetables and return them to the pot.
3. Add the milk, butter, brown sugar, cinnamon, nutmeg, salt, and pepper. Mash the mixture until smooth and creamy.
4. Transfer the mashed squash and sweet potatoes to a greased casserole dish.
5. In a small bowl, mix together the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the topping evenly over the casserole.
6. Bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Serve warm.

This Squash and Sweet Potato Casserole is a perfect combination of sweet and savory flavors, with a satisfying creamy texture and a crunchy topping. It’s an ideal side dish for a family meal or holiday feast and offers the warmth and richness needed for February. The balance of spices and the crispy breadcrumb topping elevate this humble casserole into something truly special.

Mixed Squash and Sausage Stuffed Acorn Squash

Mixed Squash and Sausage Stuffed Acorn Squash is a hearty, flavorful dish that combines the earthiness of acorn squash with savory sausage, onions, garlic, and a mixture of other squash varieties. This stuffed squash is both nutritious and satisfying, perfect for a cozy winter meal. The stuffing provides a perfect balance of flavors and textures, making it a great centerpiece for dinner.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 lb Italian sausage (or plant-based sausage)
• 1 cup butternut squash, peeled and diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 tsp sage
• 1/2 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes until the squash is tender and the flesh is easily pierced with a fork.
3. While the squash roasts, heat a large skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned, about 7-8 minutes.
4. Add the diced butternut squash, onion, and garlic to the skillet with the sausage. Cook for another 5-7 minutes until the squash is tender and the onions are translucent.
5. Remove the skillet from heat and stir in the Parmesan cheese, parsley, sage, thyme, salt, and pepper.
6. Once the acorn squash is done roasting, spoon the sausage and squash mixture into the center of each acorn squash half.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the stuffing is hot and slightly crispy on top.
8. Serve warm, garnished with extra parsley if desired.

This Mixed Squash and Sausage Stuffed Acorn Squash is a hearty and satisfying meal, with layers of rich flavors from the sausage, sweet squash, and aromatic herbs. The tender acorn squash acts as the perfect vessel for the flavorful stuffing. This dish is perfect for cozy dinners in February, offering a wonderful balance of savory, sweet, and herby flavors.

Squash and Black Bean Tacos

Squash and Black Bean Tacos are a vibrant, plant-based dish that combines the creamy texture of roasted squash with the heartiness of black beans, all wrapped in warm corn tortillas. With a fresh topping of avocado, cilantro, and a zesty lime dressing, these tacos make for a quick and satisfying meal that’s both nutritious and delicious.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

For the Lime Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, chili powder, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. While the squash roasts, make the lime dressing by whisking together olive oil, lime juice, honey, salt, and pepper in a small bowl.
3. In a small pot, heat the black beans over low heat, stirring occasionally until warmed through.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, layer each tortilla with roasted butternut squash, black beans, sliced avocado, red onion, and cilantro.
6. Drizzle with the lime dressing and serve with lime wedges on the side.

These Squash and Black Bean Tacos offer a fresh, satisfying meal full of flavors and textures. The roasted squash adds a slight sweetness that pairs perfectly with the earthy black beans, while the creamy avocado and tangy lime dressing bring brightness to the dish. Perfect for a quick, healthy dinner in February, these tacos are sure to become a favorite!

Roasted Squash and Kale Salad with Tahini Dressing

This Roasted Squash and Kale Salad is a vibrant, nutritious dish that combines the earthy flavors of roasted squash with the hearty texture of kale. The dish is topped with a creamy tahini dressing, offering a perfect balance of savory, tangy, and nutty flavors. It makes for an ideal side dish or a light meal that’s packed with vitamins and fiber, perfect for a chilly February day.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 4 cups kale, washed and chopped
• 1/2 red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup or honey
• 2 tbsp water (or more for desired consistency)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash roasts, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper in a small bowl until smooth. Adjust the water to reach your desired consistency.
3. In a large bowl, massage the kale with a small amount of olive oil and a pinch of salt to soften the leaves. Add the roasted squash and red onion.
4. Drizzle the tahini dressing over the salad and toss gently to combine.
5. Top with pomegranate seeds and feta cheese, if desired, and serve immediately.

This Roasted Squash and Kale Salad is a nourishing dish that brings together the sweetness of roasted squash, the heartiness of kale, and the creamy, nutty tahini dressing. It’s a perfect way to enjoy winter vegetables in a fresh, vibrant way while staying warm and satisfied. Whether as a main dish or a side, it’s a healthy, flavorful option to enjoy in February.

Spaghetti Squash and Tomato Basil Marinara

Spaghetti Squash and Tomato Basil Marinara is a light, healthy twist on classic pasta, replacing traditional spaghetti with roasted spaghetti squash. Paired with a flavorful tomato basil marinara sauce, this dish offers all the comfort of pasta without the heaviness. It’s a perfect vegetarian meal that’s both satisfying and packed with nutrients, ideal for a February dinner.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with olive oil, and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be shredded into spaghetti-like strands with a fork.
2. While the squash roasts, heat the marinara sauce in a saucepan over medium heat. Stir in the fresh basil and balsamic vinegar (if using) for extra flavor. Let the sauce simmer while the squash cooks.
3. Once the squash is done, use a fork to gently scrape the flesh, creating spaghetti-like strands.
4. Place the spaghetti squash strands on serving plates and top with marinara sauce. Sprinkle with grated Parmesan, if desired.
5. Serve immediately, garnished with extra basil if desired.

This Spaghetti Squash and Tomato Basil Marinara is a perfect winter dish that delivers comfort food without the guilt. The spaghetti squash acts as a fantastic low-carb alternative to pasta, and when paired with a savory, herby marinara sauce, it becomes a satisfying meal that’s full of flavor. This dish is light but filling, making it an ideal choice for a February dinner.

Winter Squash and Chickpea Curry

This Winter Squash and Chickpea Curry is a hearty and flavorful dish that combines the sweetness of mixed squash with the creamy richness of coconut milk and the earthiness of chickpeas. The warming spices in the curry, such as turmeric, cumin, and coriander, create a rich, aromatic sauce that coats the tender squash and chickpeas. It’s a comforting and filling dish that’s perfect for cold February nights.

Ingredients:

• 2 cups mixed squash (butternut, acorn, or delicata), 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 grated ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the garlic and ginger and cook for an additional 1-2 minutes until fragrant.
2. Stir in the turmeric, cumin, coriander, and cinnamon, cooking for 1-2 minutes to bloom the spices.
3. Add the cubed squash, chickpeas, and vegetable broth. Stir to combine and cook for 5 minutes.
4. Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and cook for 25-30 minutes, or until the squash is tender and the curry has thickened.
5. Season with salt and pepper to taste.
6. Serve the curry over rice or with warm naan, garnished with fresh cilantro.

This Winter Squash and Chickpea Curry is a rich, comforting dish that brings warmth and depth to your February meals. The combination of tender squash and chickpeas in a creamy coconut curry sauce is both satisfying and nourishing. The aromatic spices create a fragrant, flavorful sauce that pairs perfectly with rice or naan. This dish is a wonderful choice for a cozy winter dinner, offering a hearty, plant-based option that’s full of flavor and warmth.

Squash and Sweet Potato Casserole

This Squash and Sweet Potato Casserole is a perfect comfort dish that blends the sweetness of squash with the earthiness of sweet potatoes, all baked in a savory, creamy base. The casserole is topped with a crunchy, golden breadcrumb topping for an extra layer of texture. It’s the ideal dish to serve on chilly February nights, offering warmth and nourishment while showcasing seasonal ingredients.

Ingredients:

• 2 cups mixed squash (butternut, acorn, or delicata), peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp ground nutmeg
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup breadcrumbs (for topping)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Boil the cubed squash and sweet potatoes in a large pot of salted water for about 15 minutes, or until tender.
2. Drain the vegetables and return them to the pot. Add the butter, heavy cream, sour cream, garlic powder, paprika, nutmeg, salt, and pepper. Mash the vegetables together until smooth.
3. Transfer the mashed mixture into a greased 9×13-inch baking dish. If using, sprinkle the shredded cheddar cheese over the top.
4. In a small bowl, combine the breadcrumbs with a tablespoon of melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
5. Bake for 25-30 minutes, or until the top is golden and crispy.
6. Serve hot as a side dish or a main course.

This Squash and Sweet Potato Casserole is the perfect winter comfort food, combining the natural sweetness of squash and sweet potatoes with rich, creamy textures and savory spices. The crunchy breadcrumb topping adds a delightful contrast to the smooth, hearty filling. Whether served as a side or a main, this casserole is a warm and satisfying dish that brings all the flavors of the season together.

Squash and Bacon Frittata

This Squash and Bacon Frittata is a savory, protein-packed breakfast or brunch option, perfect for February mornings. The sweetness of the squash pairs beautifully with the smoky, salty bacon, while the eggs provide a rich, satisfying base. This dish is easy to prepare and can be enjoyed warm or at room temperature, making it a great option for any time of the day.

Ingredients:

• 1 small butternut squash, peeled and diced
• 6 large eggs
• 1/2 cup milk or cream
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 4 slices bacon, chopped
• 1/2 onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside.
2. In the same skillet, add the diced squash and onion. Sauté for 8-10 minutes, or until the squash is tender and slightly caramelized. Season with salt and pepper.
3. In a bowl, whisk together the eggs, milk or cream, and shredded cheese. Season with a pinch of salt and pepper.
4. Return the bacon to the skillet with the squash and onion mixture, then pour the egg mixture over everything. Stir gently to combine.
5. Cook the frittata over medium heat for 3-5 minutes, then transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the top is golden.
6. Remove from the oven, garnish with fresh herbs if desired, and serve warm.

This Squash and Bacon Frittata is a fantastic dish that combines rich, savory flavors with the sweetness of squash and the crispy crunch of bacon. It’s an easy-to-make meal that’s versatile enough for breakfast, brunch, or even dinner. The fluffy eggs and melted cheese create a comforting texture, while the smoky bacon adds depth and flavor. This frittata is a delicious, nutritious way to enjoy winter squash in a satisfying, hearty dish.

Squash and Black Bean Chili

This Squash and Black Bean Chili is a hearty, warming dish that’s perfect for a cold February evening. The addition of mixed squash adds a natural sweetness and richness to the chili, while black beans provide protein and fiber. Spices like chili powder, cumin, and smoked paprika give the dish a smoky, flavorful kick. This vegetarian chili is a comforting, healthy meal that can easily be made ahead and enjoyed for days.

Ingredients:

• 2 cups mixed squash (butternut, acorn, or delicata), peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream or Greek yogurt (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed squash to the pot and cook for an additional 5 minutes, allowing it to slightly brown.
3. Stir in the chili powder, cumin, and smoked paprika, cooking for 1-2 minutes to toast the spices.
4. Add the diced tomatoes, black beans, vegetable broth, and a pinch of salt and pepper. Stir to combine and bring the mixture to a simmer.
5. Cover the pot and simmer for 25-30 minutes, or until the squash is tender and the chili has thickened.
6. Serve the chili in bowls, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.

This Squash and Black Bean Chili is a hearty, flavorful meal that combines the richness of squash with the smoky spices and protein-packed black beans. It’s a perfect vegetarian dish that’s both filling and comforting, ideal for a February dinner. The chili can be made in advance and reheated, making it a great meal prep option. Whether served on its own or with a side of cornbread, this chili is a warming, satisfying choice for the colder months.

Squash and Quinoa Salad with Lemon Vinaigrette

This Squash and Quinoa Salad is a light yet hearty dish, featuring roasted squash and nutrient-rich quinoa tossed in a tangy lemon vinaigrette. The sweetness of the squash is beautifully complemented by the nutty quinoa, while the zesty lemon dressing brings brightness to every bite. It’s a perfect choice for a refreshing winter salad, ideal for a healthy lunch or a light dinner.

Ingredients:

• 2 cups mixed squash (butternut, acorn, or delicata), cubed
• 1 cup quinoa, rinsed
• 2 tbsp olive oil, divided
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup red onion, finely diced
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup feta cheese, crumbled (optional)

For the Lemon Vinaigrette:

• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
2. Meanwhile, cook the quinoa according to package instructions. Once done, fluff with a fork and set aside to cool slightly.
3. For the vinaigrette, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
4. In a large mixing bowl, combine the quinoa, roasted squash, red onion, and pomegranate seeds (if using). Drizzle with the lemon vinaigrette and toss gently to combine.
5. Garnish with crumbled feta cheese (optional) and serve chilled or at room temperature.

This Squash and Quinoa Salad is a vibrant and refreshing dish that brings together roasted squash, quinoa, and a zesty lemon vinaigrette for a nutrient-packed meal. The combination of textures from the tender squash and crunchy quinoa creates a satisfying dish that’s both light and filling. This salad is perfect for meal prep, offering a wholesome lunch or side dish that can be enjoyed throughout the week.

Squash and Carrot Soup

Squash and Carrot Soup is a comforting, creamy dish that’s perfect for cold February days. The natural sweetness of the squash and carrots comes together beautifully in this velvety smooth soup. A touch of ginger adds warmth and complexity, while a hint of coconut milk gives the soup a silky texture. This hearty, nutritious soup is easy to make and perfect for a cozy dinner.

Ingredients:

• 2 cups mixed squash (butternut, acorn, or delicata), peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the grated ginger, cubed squash, and chopped carrots to the pot. Stir to combine and cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the squash and carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. Return the soup to the pot if using a blender.
5. Stir in the coconut milk, season with salt and pepper, and simmer for another 5 minutes. Adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or cilantro.

This Squash and Carrot Soup is the ultimate winter comfort food, offering a velvety texture and the perfect balance of sweetness and warmth. The combination of squash, carrots, and ginger creates a complex, comforting flavor, while the coconut milk adds a luxurious creaminess. It’s an easy-to-make, wholesome soup that’s ideal for cozy dinners or meal prep, and it freezes well for future use.

Squash and Chickpea Curry

Squash and Chickpea Curry is a rich, flavorful dish that combines the sweetness of squash with the earthy taste of chickpeas in a fragrant, spiced curry sauce. The dish is simmered in coconut milk, creating a creamy base that perfectly complements the squash and chickpeas. This vegetarian curry is hearty, comforting, and packed with nutrients, making it an ideal meal for a cold February evening.

Ingredients:

• 2 cups mixed squash (butternut, acorn, or delicata), cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 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, garlic, and grated ginger. Cook for about 5 minutes, until softened.
2. Add the cubed squash to the pot and cook for 5 more minutes, stirring occasionally.
3. Stir in the curry powder, turmeric, and cumin, and cook for another 1-2 minutes to release the spices’ fragrance.
4. Add the diced tomatoes, coconut milk, and chickpeas. Bring the mixture to a simmer and cook for 25-30 minutes, or until the squash is tender and the flavors have melded together.
5. Season with salt and pepper to taste. Serve the curry hot, garnished with fresh cilantro.

This Squash and Chickpea Curry is a flavorful, warming dish that’s both comforting and nutritious. The creamy coconut milk base and aromatic spices like curry, turmeric, and cumin bring the natural sweetness of squash to life, while chickpeas add protein and texture. It’s a perfect dish for a cozy February dinner, and it pairs wonderfully with rice or naan for a complete meal. This curry also stores well, making it a great make-ahead dish for busy weeks.

Note: More recipes are coming soon!