50+ Delicious February Roasted Squash Recipes to Warm Your Winter

Winter squash is a true seasonal gem, offering both versatility and warmth to meals during the colder months. February is the perfect time to embrace the natural sweetness and hearty textures of squash varieties like butternut, acorn, kabocha, and spaghetti squash.

Whether you’re looking for savory side dishes, satisfying mains, or even a comforting dessert, roasted squash recipes can add a touch of cozy elegance to your table.

Roasting squash brings out its natural sugars, intensifying the flavors while creating a caramelized, tender texture that is irresistible.

In this collection of over 50 roasted squash recipes, you’ll find an abundance of delicious ways to enjoy squash this February.

From quick weeknight dinners to impressive holiday sides, these recipes are sure to inspire you to make squash the star of your next meal.

50+ Delicious February Roasted Squash Recipes to Warm Your Winter

Roasting squash is one of the easiest and most delicious ways to enjoy this versatile vegetable throughout February.

Whether you prefer your squash savory, sweet, or somewhere in between, there are countless recipes that will fit every taste and occasion.

The recipes featured in this post offer a variety of methods and flavors, from simple roasted squash with herbs to more intricate dishes with glazes and toppings.

No matter which recipe you try, you’ll be enjoying the wholesome goodness and comforting flavors that roasted squash brings to the table.

So grab your favorite squash, preheat your oven, and get ready to enjoy these cozy, flavorful dishes all month long!

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is a warm, comforting dish perfect for cold February days. The natural sweetness of the roasted squash blends seamlessly with savory herbs and spices to create a rich, creamy soup. The addition of garlic and onions adds depth, while a swirl of cream or coconut milk gives it a velvety finish. Simple yet delicious, this soup can be served as a starter or a main course with some crusty bread on the side.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh thyme for garnish

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes, chopped onion, and garlic with olive oil, ground ginger, cumin, nutmeg, salt, and pepper on a baking sheet.
3. Roast for 25–30 minutes, or until the squash is tender and caramelized.
4. Transfer the roasted squash and onions to a large pot and add the broth.
5. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a blender in batches.
7. Stir in the cream or coconut milk for a richer texture, if desired.
8. Serve hot, garnished with fresh thyme.

This Roasted Butternut Squash Soup is the ultimate comfort food for the colder months. The roasting process enhances the natural sweetness of the squash, while the aromatic spices add layers of warmth and complexity. Its velvety texture and rich flavor make it a standout dish, perfect for warming up during February’s chilly evenings. Whether you enjoy it as a cozy meal or a starter to your main course, this soup is guaranteed to please.

Roasted Acorn Squash with Maple and Pecans

This Roasted Acorn Squash with Maple and Pecans is a perfect blend of sweet and savory flavors, ideal for February’s transitional season. Roasting the acorn squash brings out its natural sweetness, while the maple syrup adds a lovely caramelized finish. The toasted pecans provide a crunchy contrast, making every bite a delightful mix of textures. This dish can serve as a side for a hearty meal or even a light vegetarian main course.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• 1/2 cup chopped pecans
• Fresh parsley for garnish

Method:

1. Preheat your oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt, pepper, cinnamon, and ginger.
3. Roast for 30–35 minutes, or until the squash is tender and lightly browned on the edges.
4. While the squash is roasting, toast the pecans in a small skillet over medium heat for about 3–4 minutes until fragrant.
5. Once the squash is done, drizzle with maple syrup and sprinkle the toasted pecans on top.
6. Return to the oven for an additional 5 minutes to allow the syrup to caramelize.
7. Serve the squash warm, garnished with fresh parsley.

Roasted Acorn Squash with Maple and Pecans is an elegant and flavorful dish that is sure to impress. The maple syrup gives the squash a rich, sweet finish, while the toasted pecans add a delightful crunch. Perfect for a February meal, this dish can easily be paired with roasted meats, grains, or enjoyed on its own. The balance of sweetness, spice, and texture makes this roasted squash recipe a truly satisfying treat that embodies the spirit of winter comfort food.

Roasted Delicata Squash with Parmesan and Garlic

Roasted Delicata Squash with Parmesan and Garlic is a simple yet flavorful dish that brings out the best in this mildly sweet squash. The delicate skin of the delicata squash allows it to roast up beautifully without peeling, making it an easy and low-maintenance option. Paired with garlic, parmesan, and a drizzle of olive oil, this roasted squash is the perfect side dish or snack to enjoy throughout February.

Ingredients:

• 2 delicata squashes, sliced into rings
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp fresh thyme leaves

Method:

1. Preheat your oven to 400°F (200°C).
2. Slice the delicata squashes into rings, discarding the ends. Toss the slices in olive oil, minced garlic, salt, and pepper.
3. Arrange the squash slices in a single layer on a baking sheet.
4. Roast for 20–25 minutes, flipping halfway through, until the squash is golden and crispy around the edges.
5. Sprinkle the roasted squash with grated parmesan cheese and fresh thyme leaves.
6. Return to the oven for another 5 minutes until the cheese is melted and bubbly.
7. Serve hot as a side dish or snack.

Roasted Delicata Squash with Parmesan and Garlic is a perfect dish to make the most of February’s winter vegetables. The squash retains its natural sweetness, which pairs beautifully with the savory richness of Parmesan and the aromatic garlic. Easy to prepare and full of flavor, this roasted squash recipe is a versatile option that works well as a side dish or even as a light snack. The combination of crispy edges and tender interior ensures that each bite is satisfying and delicious.

Roasted Spaghetti Squash with Pesto and Cherry Tomatoes

This Roasted Spaghetti Squash with Pesto and Cherry Tomatoes is a bright, flavorful dish that brings the richness of winter squash into a fresh, vibrant setting. The naturally stringy texture of the spaghetti squash mimics pasta, making it a great healthy alternative. Roasting the squash enhances its sweetness and depth, while the homemade pesto adds a herbaceous kick. Cherry tomatoes provide a burst of juiciness and color, making this dish perfect for a light yet satisfying February meal.

Ingredients:

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

Method:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil, salt, and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 40–45 minutes, or until the flesh is tender and easily shreds with a fork.
4. While the squash roasts, halve the cherry tomatoes and set aside.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the roasted squash strands with pesto, then top with halved cherry tomatoes and grated Parmesan.
7. Garnish with fresh basil and serve immediately.

Roasted Spaghetti Squash with Pesto and Cherry Tomatoes is a light, healthy dish that’s packed with flavor. The tender squash strands, enhanced by the aromatic pesto and fresh tomatoes, create a wonderful contrast of textures and tastes. This dish is perfect for February, offering a fresh and satisfying way to enjoy winter squash without feeling heavy. It’s a versatile, plant-based meal that works well as a main or a side, making it a great addition to any dinner table.

Roasted Kabocha Squash with Coconut and Lime

This Roasted Kabocha Squash with Coconut and Lime is an exotic, tropical-inspired dish that is full of vibrant flavors. Kabocha squash, often called Japanese pumpkin, has a rich, buttery texture that pairs beautifully with the creamy coconut milk and tangy lime. The roasting process brings out the natural sweetness of the squash, while the coconut adds a creamy contrast. The lime zest and juice bring a refreshing brightness to balance the richness of the dish, making it an ideal February side dish or main.

Ingredients:

• 1 medium kabocha squash, peeled and cut into cubes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup coconut milk
• 1 tbsp lime juice
• Zest of 1 lime
• 1/4 cup shredded coconut (unsweetened)
• Fresh cilantro for garnish

Method:

1. Preheat your oven to 375°F (190°C).
2. Toss the kabocha squash cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30–35 minutes, or until the squash is tender and slightly caramelized.
4. In a small saucepan, warm the coconut milk over medium heat. Stir in the lime juice and lime zest, then remove from heat.
5. Once the squash is roasted, drizzle it with the coconut milk mixture and toss to coat.
6. Sprinkle the shredded coconut over the squash and return to the oven for an additional 5 minutes to toast the coconut.
7. Garnish with fresh cilantro and serve warm.

Roasted Kabocha Squash with Coconut and Lime offers a tropical escape during the chilly February days. The rich and creamy coconut milk complements the sweet, nutty squash, while the lime adds a zesty freshness. The toasted coconut gives the dish a delightful texture, making it a unique and satisfying option for any meal. This recipe is versatile enough to be served as a side to meats or enjoyed as a standalone vegetarian main dish.

Roasted Red Kuri Squash with Sage and Brown Butter

Roasted Red Kuri Squash with Sage and Brown Butter is an elegant and flavorful dish that captures the essence of winter squash in a sophisticated way. The sweet, nutty flavor of the Red Kuri squash pairs perfectly with the rich, toasty notes of brown butter, while the crispy sage leaves provide a fragrant, savory contrast. This dish is ideal for February, offering a balance of sweet and savory flavors, perfect for serving at a holiday meal or as a cozy weeknight dinner.

Ingredients:

• 1 medium Red Kuri squash, peeled and cut into wedges
• 3 tbsp unsalted butter
• 1/4 cup fresh sage leaves
• Salt and pepper, to taste
• 1 tbsp maple syrup (optional)
• Fresh grated Parmesan (optional)

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the squash wedges with olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet.
3. Roast for 30–35 minutes, flipping halfway through, until the squash is tender and caramelized.
4. While the squash roasts, melt the butter in a small pan over medium heat. Let it cook until it turns golden brown and releases a nutty aroma, about 5–7 minutes.
5. Add the sage leaves to the butter and cook for another 1–2 minutes, until they become crispy.
6. Drizzle the brown butter and sage mixture over the roasted squash. Optionally, drizzle with maple syrup for a touch of sweetness.
7. Garnish with freshly grated Parmesan and serve.

Roasted Red Kuri Squash with Sage and Brown Butter is a truly indulgent dish that brings out the best of winter squash. The caramelized squash, with its buttery richness, pairs beautifully with the crispy sage and the nutty, deep flavor of brown butter. It’s a wonderful choice for a February meal, adding a touch of elegance to any dinner table. This dish offers both simplicity and sophistication, making it perfect for special occasions or simply a comforting meal to enjoy with loved ones.

Roasted Honeynut Squash with Cinnamon and Maple

Roasted Honeynut Squash with Cinnamon and Maple is a sweet and savory dish that highlights the natural sweetness of this smaller, sweeter variety of butternut squash. Roasting the squash brings out its caramelized flavors, while cinnamon and maple syrup add warmth and a touch of indulgence. The result is a comforting side dish or light main course that’s perfect for a cozy February meal, whether paired with roasted meats or served as a vegetarian option.

Ingredients:

• 2 honeynut squashes, halved and seeds removed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1/4 cup chopped pecans (optional)
• Fresh thyme or parsley for garnish

Method:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the halved honeynut squashes with olive oil and season with cinnamon, nutmeg, salt, and pepper.
3. Place the squash halves on a baking sheet, cut side up, and roast for 30–40 minutes, or until the squash is tender and caramelized.
4. Drizzle the maple syrup over the squash during the last 10 minutes of roasting.
5. Optional: Toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes and sprinkle over the roasted squash just before serving.
6. Garnish with fresh thyme or parsley and serve warm.

Roasted Honeynut Squash with Cinnamon and Maple is a flavorful, sweet dish that brings out the best of winter squash. The honeyed sweetness of the squash pairs beautifully with the aromatic warmth of cinnamon and nutmeg, while the maple syrup adds a rich caramelized touch. Topped with toasted pecans and fresh herbs, this recipe creates a satisfying balance of textures and flavors, making it an ideal dish to enjoy on a cold February evening.

Roasted Delicata Squash with Tahini and Pomegranate Seeds

Roasted Delicata Squash with Tahini and Pomegranate Seeds is a beautiful, vibrant dish that’s perfect for February’s festive gatherings or as a healthy, flavorful weeknight dinner. The delicate skin of the delicata squash doesn’t need peeling, making it an easy option to roast. Topped with rich, creamy tahini and fresh, juicy pomegranate seeds, this dish combines savory, sweet, and tangy flavors in a delightful way.

Ingredients:

• 2 delicata squashes, sliced into half-moons
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey (optional)
• 1/4 cup pomegranate seeds
• Fresh parsley or cilantro for garnish

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the delicata squash slices with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
3. Roast for 20–25 minutes, flipping halfway through, until the squash is golden and tender.
4. In a small bowl, whisk together the tahini, lemon juice, and honey until smooth. If it’s too thick, add a little water to reach your desired consistency.
5. Once the squash is done roasting, drizzle it with the tahini sauce and sprinkle with pomegranate seeds.
6. Garnish with fresh parsley or cilantro and serve immediately.

Roasted Delicata Squash with Tahini and Pomegranate Seeds is a visually stunning dish that’s as delicious as it is beautiful. The earthy, sweet squash is complemented by the creamy tahini sauce, while the burst of pomegranate seeds adds a refreshing pop of flavor and color. This dish is a wonderful side for any meal or can stand alone as a light vegetarian main course. It’s an easy-to-make, elegant recipe that’s perfect for bringing a little brightness to a February meal.

Roasted Acorn Squash with Garlic and Parmesan Crust

Roasted Acorn Squash with Garlic and Parmesan Crust is a savory, rich dish that showcases the nutty flavor of acorn squash. The squash is roasted until tender and then topped with a crispy garlic and Parmesan crust, making each bite a delightful combination of sweet and savory. This dish is perfect for a hearty side at any winter meal and works especially well alongside roasted meats or as part of a vegetarian feast.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• Fresh parsley for garnish

Method:

1. Preheat your oven to 400°F (200°C).
2. Drizzle the acorn squash halves with olive oil, salt, and pepper. Place them cut side down on a baking sheet.
3. Roast for 30–35 minutes, or until the squash is tender.
4. While the squash roasts, mix together the Parmesan cheese, minced garlic, thyme, paprika, and a pinch of salt in a small bowl.
5. After the squash is tender, flip the halves over and sprinkle the Parmesan mixture generously over the flesh.
6. Return the squash to the oven and roast for an additional 10–12 minutes, or until the Parmesan is golden and crispy.
7. Garnish with fresh parsley and serve hot.

Roasted Acorn Squash with Garlic and Parmesan Crust offers a rich, savory flavor with a satisfying contrast of textures. The roasted squash is naturally sweet, and the garlic and Parmesan crust adds a crispy, umami-rich topping that elevates the dish. This is an ideal February recipe that pairs wonderfully with winter roasts, or it can stand alone as a vegetarian main. It’s a dish that combines simplicity with sophistication, making it a perfect choice for cozy, flavorful meals during the colder months.

Roasted Butternut Squash with Chickpeas and Tahini Dressing

Roasted Butternut Squash with Chickpeas and Tahini Dressing is a hearty, wholesome dish that combines the rich, nutty flavor of butternut squash with the satisfying texture of chickpeas. Roasting the squash enhances its sweetness, while crispy roasted chickpeas add crunch and protein. The tahini dressing ties everything together, offering a creamy, tangy contrast to the natural sweetness of the squash. This dish is perfect for a light yet filling February meal or as a side for a larger spread.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup (optional)
• 2 tbsp water (to thin dressing)
• Fresh parsley for garnish

Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes and chickpeas with olive oil, salt, pepper, cumin, and smoked paprika. Spread them out in a single layer on a baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and golden and the chickpeas are crispy.
4. While the squash and chickpeas roast, whisk together the tahini, lemon juice, maple syrup (if using), and water until smooth. Adjust the consistency by adding more water if necessary.
5. Once the squash and chickpeas are roasted, drizzle the tahini dressing over the vegetables and toss gently to combine.
6. Garnish with fresh parsley and serve warm.

Roasted Butternut Squash with Chickpeas and Tahini Dressing is a beautifully balanced dish that offers both sweetness and savory flavors. The crispy chickpeas add protein and crunch, making this a filling meal, while the creamy tahini dressing provides a luxurious touch. This dish is perfect for a plant-based dinner and works wonderfully as a side or main dish during February. It’s a great way to enjoy the seasonal squash in a new, exciting way.

Roasted Pumpkin Squash with Feta and Pine Nuts

Roasted Pumpkin Squash with Feta and Pine Nuts combines the sweetness of pumpkin squash with the salty creaminess of feta and the nutty crunch of pine nuts. This dish is savory and slightly tangy, with a burst of flavor from fresh herbs and a drizzle of olive oil. It’s the perfect side dish for any winter meal, and the ingredients come together quickly, making it ideal for both weeknight dinners and festive gatherings.

Ingredients:

• 1 small pumpkin squash, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pine nuts
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh rosemary, chopped
• 1 tbsp balsamic glaze (optional)

Method:

1. Preheat your oven to 375°F (190°C).
2. Toss the pumpkin squash wedges with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
3. Roast for 30–35 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
4. While the squash roasts, toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, until golden and fragrant.
5. Once the squash is roasted, sprinkle it with crumbled feta cheese, toasted pine nuts, and fresh rosemary.
6. Optionally, drizzle with balsamic glaze for a touch of sweetness and serve warm.

Roasted Pumpkin Squash with Feta and Pine Nuts is a delicious and satisfying dish that’s perfect for a February meal. The roasted squash offers a subtle sweetness that pairs perfectly with the creamy feta and crunchy pine nuts. The fresh rosemary adds a fragrant, herbaceous note, and the balsamic glaze brings a touch of acidity to balance the richness. This dish works as a side or a light main course, and its flavors are guaranteed to impress at your next winter gathering.

Roasted Carnival Squash with Brown Sugar and Cinnamon

Roasted Carnival Squash with Brown Sugar and Cinnamon is a sweet, comforting dish that showcases the colorful and flavorful carnival squash. The roasting process brings out the squash’s natural sweetness, which is enhanced by a sprinkle of brown sugar and cinnamon. This dish is ideal for a cozy winter evening, offering a perfect balance of sweetness and warmth, making it a great addition to any February meal.

Ingredients:

• 2 carnival squashes, halved and seeds removed
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger (optional)
• Pinch of salt
• Fresh whipped cream or vanilla ice cream (optional for serving)

Method:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the squash halves with melted butter and sprinkle with brown sugar, cinnamon, ginger (if using), and a pinch of salt.
3. Place the squash cut-side down on a baking sheet and roast for 35–40 minutes, or until the squash is tender and caramelized.
4. If desired, serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a special treat.

Roasted Carnival Squash with Brown Sugar and Cinnamon is a delightful, sweet dish that brings warmth and comfort to your February meals. The soft, caramelized squash pairs perfectly with the fragrant sweetness of cinnamon and brown sugar. It’s an easy-to-make dish that’s as delicious as it is visually appealing, thanks to the vibrant colors of the carnival squash. This recipe is perfect for a light dessert or as a side to complement savory dishes.

Roasted Spaghetti Squash with Garlic Butter and Parmesan

Roasted Spaghetti Squash with Garlic Butter and Parmesan is a delightful and lighter alternative to traditional pasta dishes. The squash strands, once roasted, mimic spaghetti noodles, and the garlic butter and Parmesan elevate the flavor to create a savory, satisfying dish. Perfect for a cozy February evening, this recipe is simple to prepare and can be customized with herbs or additional vegetables to suit your taste.

Ingredients:

• 1 large spaghetti squash
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• Red pepper flakes (optional)

Method:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the squash halves with olive oil, then season with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 40–45 minutes, or until the flesh is tender and can easily be shredded with a fork.
5. While the squash roasts, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss with the garlic butter, Parmesan cheese, and chopped parsley.
7. Garnish with red pepper flakes for a little heat (optional) and serve warm.

Roasted Spaghetti Squash with Garlic Butter and Parmesan is a light yet flavorful dish that makes the most of winter squash. The garlic butter brings out the squash’s mild flavor, while the Parmesan adds a rich, savory depth. The result is a satisfying, pasta-like experience without the carbs, making this dish perfect for a cozy February meal. Whether enjoyed on its own or as a side, this recipe is sure to impress.

Roasted Kabocha Squash with Miso and Sesame Seeds

Roasted Kabocha Squash with Miso and Sesame Seeds is a Japanese-inspired dish that combines the natural sweetness of kabocha squash with the umami richness of miso. The squash is roasted until golden and tender, then glazed with a miso sauce that gives it a savory-sweet depth of flavor. A sprinkle of sesame seeds and a dash of green onions add texture and freshness. This dish is perfect as a side or light main course for a hearty February meal.

Ingredients:

• 1 medium kabocha squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup or honey
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 2 tbsp chopped green onions for garnish

Method:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the kabocha squash halves with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet.
3. Roast for 35–40 minutes, or until the squash is tender and easily pierced with a fork.
4. While the squash roasts, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, and toasted sesame oil in a small bowl.
5. Once the squash is roasted, turn the halves cut-side up. Brush the miso mixture generously over the flesh of the squash.
6. Roast for an additional 5–10 minutes, allowing the glaze to caramelize slightly.
7. Remove from the oven and sprinkle with sesame seeds and chopped green onions. Serve warm.

Roasted Kabocha Squash with Miso and Sesame Seeds is a vibrant, umami-packed dish that offers a delightful balance of flavors. The miso glaze adds a savory depth that perfectly complements the sweet, creamy squash. Topped with sesame seeds and green onions, this recipe provides a satisfying contrast of textures, making it an ideal addition to your February meals. Whether as a main or side, it’s sure to be a crowd-pleaser.

Roasted Acorn Squash with Brown Butter and Sage

Roasted Acorn Squash with Brown Butter and Sage is an elegant and rich dish that features the nutty flavor of acorn squash. The squash is roasted to golden perfection, then topped with a luscious brown butter sauce and crisped sage leaves. The combination of savory and sweet flavors makes this a comforting and indulgent side dish or light main course, perfect for cozy February dinners.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 3 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter
• 10-12 fresh sage leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Freshly grated Parmesan cheese (optional)

Method:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet.
3. Roast for 30–35 minutes, or until the squash is tender and golden.
4. While the squash is roasting, melt the butter in a skillet over medium heat. Continue cooking, swirling the butter occasionally, until it turns a golden brown color and becomes fragrant.
5. Add the fresh sage leaves to the brown butter and fry them for 1–2 minutes, until crispy.
6. Once the squash is done, flip the halves over and drizzle with the brown butter and crispy sage.
7. Sprinkle with cinnamon, nutmeg, and optional grated Parmesan cheese. Serve warm.

Roasted Acorn Squash with Brown Butter and Sage is a rich and flavorful dish that takes full advantage of the squash’s natural sweetness. The brown butter sauce adds a nutty richness, while the crispy sage leaves contribute a fragrant, earthy note. With a touch of cinnamon and nutmeg, this recipe is the epitome of comfort food, making it the perfect side or main dish to enjoy on a chilly February evening.

Note: More recipes are coming soon!