35+ Delicious February Squash and Apple Recipes to Try This Month

As winter gradually transitions into spring, February presents the perfect opportunity to embrace hearty, seasonal flavors. One combination that shines during this time of year is the pairing of squash and apples.

Both ingredients are at their peak, offering a delightful mix of sweetness, earthiness, and warmth that suits everything from savory dishes to desserts.

Whether you’re preparing a cozy soup, a flavorful salad, or a comforting bake, squash and apples create a versatile foundation for a wide range of recipes.

In this article, we’ll explore over 35 delicious squash and apple recipes that highlight the best of February’s produce, ensuring you can make the most of this vibrant season in the kitchen.

From warming soups and stews to creative salads, bakes, and desserts, these recipes will inspire you to enjoy the perfect marriage of squash and apples.

So, gather your ingredients, fire up your oven, and get ready to cook up something special with these seasonal favorites!

35+ Delicious February Squash and Apple Recipes to Try This Month

Squash and apples are a match made in culinary heaven, bringing together the best of winter and early spring’s fresh produce.

Whether you’re cooking for a family dinner, preparing a festive dish, or looking for something new to try, these 35+ February squash and apple recipes are bound to spark inspiration in your kitchen.

With their rich flavors and comforting textures, these dishes celebrate the versatility of these two ingredients and elevate your meals to new heights.

So, next time you’re planning your menu for the month, make sure to include a few squash and apple recipes — you won’t regret it!

Roasted Winter Squash and Apple Soup

This comforting roasted winter squash and apple soup combines the earthy sweetness of roasted squash with the bright, slightly tart flavor of apples. A warming dish perfect for chilly February evenings, the soup has a velvety texture and a rich, spiced depth from ingredients like ginger, garlic, and nutmeg. With a hint of creaminess, this dish offers a delightful balance of flavors that are both nourishing and satisfying.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Honeycrisp recommended)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground nutmeg
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the squash cubes, apples, onion, garlic, and ginger in olive oil and season with salt, pepper, and nutmeg. Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until the squash is tender and caramelized.
3. Transfer the roasted vegetables and apples to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for an additional 10 minutes to allow the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the cream (if using) and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Roasted Winter Squash and Apple Soup is an incredibly satisfying dish that brings warmth and comfort to any winter meal. The roasted flavors of squash and apples complement each other perfectly, while the spices add depth and intrigue. It’s a versatile recipe that can be adjusted to suit your preferences—whether you prefer a thicker or creamier soup. Best enjoyed with a slice of crusty bread or a fresh salad, this dish is sure to become a staple in your winter cooking rotation.

Apple and Squash Stuffed Acorn Squash

Apple and Squash Stuffed Acorn Squash is a hearty and visually stunning dish, perfect for a February dinner. This recipe features tender roasted acorn squash halves filled with a mixture of sautéed apples, winter squash, quinoa, and a savory blend of spices. The stuffing is both nutritious and satisfying, with the sweet apples providing a lovely contrast to the savory ingredients. A dish that is as delicious as it is beautiful, this is a great choice for a special winter meal.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 medium apple, peeled, cored, and diced (Granny Smith or Fuji)
• 1 cup diced winter squash (butternut or kabocha)
• 1/2 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut side down on a baking sheet. Roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
4. Add the diced apple and winter squash to the skillet and cook for an additional 8-10 minutes, stirring occasionally, until softened.
5. Stir in the cooked quinoa, fresh sage, cinnamon, and nutmeg. Season with salt and pepper to taste.
6. Spoon the stuffing mixture into the roasted acorn squash halves. Sprinkle with Parmesan cheese (if using) and bake for an additional 10 minutes until golden and bubbly.
7. Garnish with fresh thyme before serving.

This Apple and Squash Stuffed Acorn Squash is an exquisite dish that combines the natural sweetness of apples with the rich, earthy flavor of winter squash. The quinoa stuffing provides a delightful texture and makes this meal filling enough to stand alone as a vegetarian entrée. The roasting process enhances the flavors, bringing out the best in both the squash and apples. This dish is perfect for a cozy family dinner or as a show-stopping side at a winter gathering. Whether you’re serving it on a weeknight or for a special occasion, it’s sure to impress.

Squash and Apple Cinnamon Rolls

These Squash and Apple Cinnamon Rolls are an unexpected twist on the classic cinnamon roll, incorporating roasted squash and apples into the dough for a unique, tender texture. The naturally sweet squash pairs beautifully with the apples, while cinnamon and brown sugar create a warm, spiced filling. Perfect for a February morning, these rolls are comforting and delicious, ideal for breakfast or a sweet treat with coffee.

Ingredients:

• 1 cup cooked and mashed butternut squash
• 1 cup warm milk
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup unsalted butter, melted
• 1 egg
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup brown sugar
• 1 large apple, peeled, cored, and finely diced
• 1/4 cup chopped walnuts (optional)
• 1/4 cup powdered sugar (for icing)

Instructions:

1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy.
2. In a large bowl, combine the mashed squash, melted butter, and egg. Add the yeast mixture and stir to combine.
3. Gradually add the flour, salt, cinnamon, and nutmeg, mixing until a soft dough forms. Knead the dough for 5-7 minutes on a floured surface until smooth.
4. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Roll the dough out into a large rectangle. Spread with softened butter, then sprinkle with brown sugar, cinnamon, diced apples, and walnuts.
7. Carefully roll the dough into a log, then slice into 12 even rolls. Place the rolls in a greased baking dish, cover, and let rise for an additional 30 minutes.
8. Bake for 25-30 minutes, or until golden brown.
9. Drizzle with a simple icing made from powdered sugar and a splash of milk.

These Squash and Apple Cinnamon Rolls offer a delightful twist on a beloved classic, with the roasted squash adding both flavor and moisture to the dough. The apples bring a juicy sweetness, while the cinnamon and nutmeg provide the warm, comforting spice that everyone loves. Whether served for breakfast or as a special dessert, these rolls are sure to be a hit. Their soft, pillowy texture and unique flavor make them the perfect treat for a cold February day. The addition of walnuts adds a bit of crunch, but they can be omitted for a nut-free version.

Squash and Apple Casserole

This Squash and Apple Casserole is a heartwarming and savory-sweet dish perfect for February. The rich, creamy layers of roasted squash and tender apples are baked together with a buttery breadcrumb topping, creating a golden crust that adds texture to every bite. The combination of sweet apples, earthy squash, and aromatic thyme makes this casserole a unique addition to your winter meal repertoire, whether served as a side dish or a comforting main course.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Gala)
• 1/2 cup heavy cream
• 1/2 cup grated cheddar cheese
• 1 tbsp butter, melted
• 1/4 cup breadcrumbs
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or roast the acorn squash cubes until tender, about 15-20 minutes.
3. In a large mixing bowl, combine the roasted squash, chopped apples, heavy cream, grated cheddar cheese, cinnamon, nutmeg, and thyme. Season with salt and pepper to taste.
4. Transfer the mixture to a greased 9×9-inch baking dish.
5. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake for 25-30 minutes, or until the top is golden and crispy.
7. Let the casserole cool slightly before serving.

The Squash and Apple Casserole is a perfect dish to bring warmth and flavor to your table this February. The combination of roasted squash, sweet apples, and creamy cheese creates a comforting, hearty base, while the buttery breadcrumb topping adds a delightful crunch. It pairs beautifully with roasted meats or can be enjoyed as a standalone vegetarian meal. This casserole is an excellent way to celebrate the seasonal flavors of squash and apples, and its balance of savory and sweet notes will make it a family favorite.

Apple and Squash Salad with Maple Dressing

This refreshing yet hearty Apple and Squash Salad combines the flavors of roasted squash and crisp apples with the sweetness of a maple vinaigrette. The warm roasted squash contrasts with the fresh crunch of apples, while a tangy-sweet dressing brings all the elements together. Topped with toasted pecans and a sprinkle of feta cheese, this salad is a perfect balance of flavors and textures, ideal for a light yet filling winter meal or a side dish at any gathering.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 apples, cored and thinly sliced (Honeycrisp or Gala)
• 1/4 cup pecan halves, toasted
• 1/4 cup crumbled feta cheese
• 5 cups mixed salad greens (arugula, spinach, or mixed greens)
• 2 tbsp olive oil
• Salt and pepper to taste

Maple Dressing:

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

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash in olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
3. While the squash roasts, prepare the maple dressing by whisking together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl. Set aside.
4. In a large bowl, combine the roasted squash, sliced apples, salad greens, and toasted pecans.
5. Drizzle the maple dressing over the salad and toss gently to coat all the ingredients evenly.
6. Sprinkle with crumbled feta cheese before serving.

This Apple and Squash Salad with Maple Dressing is a delightful winter dish that balances sweet, savory, and tangy flavors in every bite. The warm roasted squash and fresh apples create an inviting contrast, while the maple dressing adds a sweet and zesty kick that ties everything together. The toasted pecans and feta cheese bring crunch and creaminess, elevating the salad to a satisfying meal or a perfect side dish. Whether served as a light lunch or alongside a hearty winter dinner, this salad is sure to impress with its vibrant flavors and textures.

Squash and Apple Smoothie

A nutritious and energizing Squash and Apple Smoothie is an ideal breakfast or snack to kickstart your day. The combination of creamy roasted squash and fresh apples gives the smoothie a naturally sweet flavor while offering a boost of vitamins and fiber. With a hint of cinnamon and nutmeg, this smoothie is warming and comforting, making it a perfect choice for February mornings when you need something filling yet light. Quick and easy to make, this smoothie is a great way to incorporate seasonal ingredients into your routine.

Ingredients:

• 1/2 cup roasted butternut squash
• 1 medium apple, cored and chopped (Fuji or Gala)
• 1/2 cup almond milk (or your preferred milk)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup ice cubes
• 1 tbsp chia seeds (optional, for added fiber)

Instructions:

1. In a blender, combine the roasted squash, chopped apple, almond milk, honey (if using), cinnamon, nutmeg, and ice cubes.
2. Blend on high until smooth and creamy.
3. Taste and adjust sweetness if needed by adding more honey or maple syrup.
4. Pour into a glass and garnish with a sprinkle of cinnamon or chia seeds if desired.

This Squash and Apple Smoothie is a wonderfully unique and healthy way to enjoy the flavors of squash and apples in a quick and easy form. The roasted squash provides a velvety texture, while the apple adds a refreshing sweetness that balances the spices. Perfect for busy mornings, this smoothie is packed with vitamins and fiber, making it both delicious and nourishing. It’s a great way to fuel your day, and with the added option of chia seeds, you can enjoy a boost of omega-3s and fiber for an even more satisfying drink.

Roasted Squash and Apple Soup

This comforting Roasted Squash and Apple Soup is a perfect dish for chilly February days. The natural sweetness of the squash and apples is intensified by roasting, then blended with savory broth and a touch of cream to create a velvety smooth texture. With a sprinkle of thyme and a hint of cinnamon, this soup offers a perfect balance of sweet and savory flavors. It’s an easy-to-make, wholesome meal that will fill you up and warm you from the inside out.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Honeycrisp)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional for extra creaminess)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash and chopped apples in olive oil, salt, pepper, cinnamon, and nutmeg. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until the squash is tender and caramelized.
3. In a large pot, sauté the onion and garlic in a bit of olive oil until softened, about 5 minutes.
4. Add the roasted squash and apples to the pot, then pour in the vegetable or chicken broth. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
6. Stir in the heavy cream (if using) and season with additional salt and pepper as needed.
7. Serve hot, garnished with fresh thyme if desired.

The Roasted Squash and Apple Soup is a cozy, nutritious dish that captures the essence of winter with its combination of warm, roasted flavors and creamy texture. The apples add a subtle sweetness that complements the earthiness of the squash, while the cinnamon and nutmeg create a lovely spiced undertone. The addition of cream makes it extra luxurious, but it’s just as delicious without. This soup is a fantastic way to enjoy the season’s produce and is perfect as a starter or light main dish for a cozy meal at home.

Squash and Apple Tart

A Squash and Apple Tart is a delightful dessert or savory treat that brings together the seasonal flavors of squash and apples in a flaky, buttery crust. Roasted squash, fresh apple slices, and a hint of cinnamon create a delicious contrast in textures and flavors, all topped with a drizzle of honey and baked to golden perfection. This tart can be served as a sweet treat for dessert or a savory option for a brunch spread. It’s a versatile recipe that’s sure to impress anyone who tastes it.

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade)
• 1 small acorn squash, peeled, seeded, and thinly sliced
• 2 apples, cored and thinly sliced (Granny Smith or Braeburn)
• 2 tbsp olive oil
• 1 tbsp honey (for drizzling)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the acorn squash slices in olive oil, cinnamon, nutmeg, salt, and pepper. Arrange the squash on a baking sheet and roast for 15-20 minutes, until tender.
3. Roll out the puff pastry onto a parchment-lined baking sheet.
4. Arrange the roasted squash slices and raw apple slices on top of the puff pastry, leaving a small border around the edges.
5. Drizzle the honey over the squash and apple slices.
6. Bake the tart for 20-25 minutes, or until the pastry is golden and crisp.
7. Garnish with fresh thyme leaves and serve warm or at room temperature.

The Squash and Apple Tart is a beautiful and delicious way to combine the flavors of winter. The sweet apples and roasted squash offer a pleasant contrast against the flaky, buttery puff pastry. The hint of cinnamon and nutmeg adds warmth, while the honey drizzle brings out the natural sweetness of the fruits. This tart is wonderfully versatile—it can be enjoyed as a light dessert, a brunch item, or even a savory appetizer. With its balance of flavors and stunning presentation, it’s a dish that’s sure to delight at any occasion.

Squash and Apple Crumble

The Squash and Apple Crumble is a comforting, dessert-style dish that pairs the warm flavors of roasted squash and apples with a buttery, crunchy oat topping. Sweetened with brown sugar and spiced with cinnamon and nutmeg, this crumble is the perfect winter dessert. The combination of tender squash and tart apples, topped with a crisp crumble, makes for a perfect balance of textures. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this crumble is a delicious way to enjoy squash in a sweet treat.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Fuji)
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup chopped pecans or walnuts (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed butternut squash and apples in 1/4 cup of the brown sugar, cinnamon, nutmeg, and lemon juice. Place the mixture in a baking dish.
3. In a separate bowl, combine the oats, flour, remaining 1/4 cup of brown sugar, cold butter, and a pinch of salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until it forms a crumbly texture.
4. Sprinkle the crumble topping over the squash and apple mixture.
5. Bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbling.
6. Let the crumble cool slightly before serving. Optionally, top with whipped cream or ice cream.

This Squash and Apple Crumble is a delicious, cozy dessert that combines the best of winter produce with a crunchy, buttery topping. The roasted squash and apples meld beautifully with the warm spices, while the crumble topping adds a satisfying texture. This dish is perfect for ending a meal on a sweet note, and the added option of a scoop of ice cream or a dollop of whipped cream makes it even more indulgent. It’s a perfect way to showcase squash in a sweet form that’s both comforting and seasonal.

Squash, Apple, and Sausage Skillet

This Squash, Apple, and Sausage Skillet is a hearty and savory one-pan meal that combines the sweetness of apples and squash with the savory flavor of sausage. The balance of sweet and savory ingredients makes this dish an ideal choice for dinner on a chilly evening. The combination of sautéed sausage, tender squash, and crisp apples, along with a touch of cinnamon and sage, creates a warm, flavorful meal that’s quick to prepare and packed with satisfying textures. It’s the perfect weeknight meal that’s both comforting and delicious.

Ingredients:

• 1 lb chicken sausage (or your choice of sausage), sliced
• 1 small butternut squash, peeled, seeded, and cubed
• 2 apples, cored and chopped (Granny Smith or Gala)
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground sage (or fresh sage leaves)
• Salt and pepper to taste
• 1/4 cup vegetable or chicken broth
• 1 tbsp apple cider vinegar (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté for 2-3 minutes, until softened.
3. Add the cubed butternut squash to the skillet and cook for 5-7 minutes, stirring occasionally, until the squash starts to soften.
4. Add the chopped apples, cinnamon, sage, salt, and pepper, and stir to combine. Cook for another 5-7 minutes, allowing the apples to soften.
5. Pour in the broth and bring the mixture to a simmer. Let it cook for 5 minutes, or until the squash is fully tender.
6. Return the cooked sausage to the skillet and stir to combine.
7. If desired, drizzle with apple cider vinegar for a tangy finish. Serve warm.

The Squash, Apple, and Sausage Skillet is a warm and flavorful meal that hits all the right notes. The sweetness of the apples and squash balances beautifully with the savory sausage, while the cinnamon and sage add just the right amount of spice. This one-pan dish is not only convenient but also packed with nourishing ingredients, making it a satisfying dinner that’s easy to prepare. Whether you serve it on a weeknight or as a cozy weekend dinner, it’s sure to be a hit with everyone at the table.

Squash and Apple Pancakes

Squash and Apple Pancakes are a perfect fusion of sweet and savory breakfast flavors. The addition of roasted squash to the pancake batter gives them a wonderfully soft texture, while the grated apples provide a subtle sweetness that complements the squash beautifully. Topped with a drizzle of maple syrup or a dollop of yogurt, these pancakes are an excellent way to incorporate more seasonal produce into your breakfast routine. They’re hearty, nutritious, and sure to satisfy your morning hunger with a delicious twist.

Ingredients:

• 1/2 cup roasted butternut squash, mashed
• 1 apple, grated (Granny Smith or Honeycrisp)
• 1 1/2 cups all-purpose flour
• 1 tbsp sugar (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg
• 1 cup milk
• 2 tbsp melted butter or oil
• Maple syrup, yogurt, or whipped cream for topping (optional)

Instructions:

1. Preheat a griddle or large skillet over medium heat and lightly grease with butter or oil.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the egg, milk, and melted butter or oil. Add the mashed butternut squash and grated apple, mixing well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (be careful not to overmix).
5. Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm, topped with maple syrup, yogurt, or whipped cream if desired.

These Squash and Apple Pancakes offer a delicious and creative way to enjoy squash at breakfast. The natural sweetness of the apples paired with the creamy texture of the squash adds a rich, comforting flavor to the pancakes. Whether you opt for a drizzle of maple syrup or a dollop of yogurt, these pancakes are a perfect way to start your day. They’re filling, full of seasonal goodness, and can easily be customized with your favorite toppings. This recipe is an ideal way to make the most of winter produce in a breakfast that’s both nourishing and delightful.

Squash and Apple Chutney

Squash and Apple Chutney is a tangy-sweet condiment that brings together the earthy richness of squash with the tartness of apples, all spiced with cinnamon, ginger, and cloves. This chutney makes an excellent accompaniment to grilled meats, roasted vegetables, or even as a topping for sandwiches and cheese boards. Its complex flavors deepen as it simmers, and it can be stored in jars for weeks, making it a great make-ahead recipe. Whether you serve it with a holiday meal or as a side for your everyday dishes, this chutney is sure to impress.

Ingredients:

• 2 cups butternut squash, peeled, seeded, and finely chopped
• 2 apples, peeled, cored, and chopped (Granny Smith or Braeburn)
• 1 medium onion, finely chopped
• 1/2 cup raisins or currants
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large pot, combine the squash, apples, onion, raisins, apple cider vinegar, brown sugar, ginger, cinnamon, cloves, allspice, salt, and pepper.
2. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally, until the squash and apples are tender and the chutney has thickened to your desired consistency.
3. Taste and adjust the seasoning, adding more sugar or vinegar if needed for sweetness or tartness.
4. Allow the chutney to cool before transferring it to jars or containers. It can be refrigerated for up to 2 weeks.

Squash and Apple Chutney is a wonderfully versatile and flavorful condiment that can enhance a wide range of dishes. The combination of tender squash, sweet apples, and warm spices makes it a perfect pairing for grilled meats, roasted poultry, or even cheese. The chutney’s deep, complex flavors develop over time, making it even better after sitting in the fridge for a few days. Whether served as an accompaniment for a holiday meal or added to your daily dishes, this chutney brings the perfect balance of sweetness and tang. It’s a must-try for anyone who loves experimenting with bold, homemade condiments.

Squash and Apple Soup

Squash and Apple Soup is a comforting, velvety bowl of goodness that pairs the natural sweetness of apples with the rich, earthy flavor of squash. This soup is the perfect choice for a chilly evening or as a starter for a fall meal. With a touch of ginger and cinnamon, the soup is full of warming spices that bring out the depth of both the squash and apples. It’s a smooth, satisfying dish that can easily be made ahead and reheated, making it both convenient and delicious.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and chopped
• 2 apples, peeled, cored, and chopped (Granny Smith or Fuji)
• 1 small onion, chopped
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk or cream (optional for creaminess)
• Fresh thyme or sage for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped squash and apples to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth, ginger, cinnamon, salt, and pepper, and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the squash and apples are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth and creamy. If you prefer a creamier texture, stir in coconut milk or cream.
5. Taste and adjust the seasoning with additional salt, pepper, or cinnamon as needed.
6. Serve the soup warm, garnished with fresh thyme or sage if desired.

This Squash and Apple Soup is a warming, comforting dish that embodies the flavors of fall. The natural sweetness of the apples complements the savory squash perfectly, while the warming spices of ginger and cinnamon add a cozy depth of flavor. The soup can be made in advance and stored in the refrigerator for several days, making it a convenient option for meal prep. Whether served as an appetizer or a main dish, this creamy, flavorful soup is a perfect choice to enjoy during colder months.

Squash and Apple Galette

A Squash and Apple Galette is a rustic, savory-sweet pastry that’s perfect for fall entertaining. The flaky, buttery crust envelops a warm filling of roasted squash and apples, seasoned with a hint of thyme and nutmeg. The galette is incredibly easy to make compared to traditional pies but offers the same comforting flavors. It’s a beautiful dish to serve for dinner, brunch, or even as a light appetizer. The combination of squash and apples makes for an unexpectedly delightful pairing in this free-form tart.

Ingredients:

• 1 sheet of refrigerated pie dough (or homemade dough)
• 2 cups butternut squash, peeled and cubed
• 1 apple, peeled and thinly sliced (Honeycrisp or Granny Smith)
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp brown sugar (optional for sweetness)
• 1 egg, beaten (for egg wash)
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the butternut squash cubes with olive oil, thyme, nutmeg, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
3. While the squash is roasting, prepare the pie dough on a floured surface, rolling it out into a rough circle about 12 inches in diameter.
4. Once the squash is roasted and slightly cooled, arrange it in the center of the dough, leaving about 2 inches of border around the edges.
5. Layer the sliced apple over the squash and sprinkle with brown sugar, if using.
6. Fold the edges of the dough over the filling, creating a rustic, free-form tart. Brush the dough with the beaten egg.
7. Bake the galette for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Drizzle with honey, if desired, and let the galette cool for 5 minutes before slicing and serving.

This Squash and Apple Galette is a rustic and visually stunning dish that offers the perfect balance of savory and sweet flavors. The roasted squash adds a creamy texture, while the crisp apple slices provide a refreshing contrast. The flaky crust adds a wonderful richness, and the honey drizzle takes it to the next level of sweetness. Whether you serve it at a holiday gathering or as part of a cozy weeknight dinner, this galette is sure to impress. It’s a simple yet sophisticated way to enjoy the best of fall’s seasonal produce.

Squash and Apple Stuffing

Squash and Apple Stuffing is a vibrant, flavorful side dish that makes a great addition to any fall or holiday meal. The natural sweetness of apples pairs beautifully with the savory flavors of roasted squash, onions, and fresh herbs. This stuffing is the perfect blend of textures—soft bread crumbs, tender squash, and crisp apples, all flavored with warm spices like cinnamon and sage. It’s a hearty and filling dish that complements everything from turkey to roasted meats, making it a versatile and delicious side.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground sage
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cups cubed day-old bread (sourdough or white bread)
• 1/4 cup vegetable broth (or chicken broth)
• 1/4 cup chopped fresh parsley (optional)
• 1 tbsp butter (for greasing the baking dish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced squash with olive oil, cinnamon, sage, salt, and pepper, then spread it out on a baking sheet. Roast the squash for 20-25 minutes, or until tender and golden brown.
3. In a large skillet, heat a little more olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the chopped apples to the skillet and cook for an additional 3-4 minutes, just until they start to soften.
5. In a large bowl, combine the roasted squash, sautéed onion and apple mixture, cubed bread, and vegetable broth. Stir in the chopped parsley if using.
6. Grease a baking dish with butter and transfer the stuffing mixture into the dish. Bake for 20-25 minutes, or until the top is golden and crispy.
7. Serve warm as a side dish to your favorite fall meal.

Squash and Apple Stuffing is a perfect side dish for the autumn and holiday seasons. The combination of savory squash, sweet apples, and crisp bread creates a comforting, flavorful stuffing that pairs well with a variety of main courses. The subtle hint of cinnamon and sage brings out the seasonal flavors, while the roasting of the squash and sautéing of the apples enhances their natural sweetness. This dish is hearty, flavorful, and easy to prepare, making it a great addition to your fall table.

Squash and Apple Chutney

Squash and Apple Chutney is a delightful condiment that combines the rich flavors of roasted squash with the tart sweetness of apples, creating a complex and balanced taste. This chutney is a perfect pairing for meats like roasted chicken, turkey, or pork, and can also be used as a topping for sandwiches or as a side dish for cheese platters. With a hint of ginger, cinnamon, and a touch of vinegar for tanginess, this chutney is a versatile and delicious addition to any autumn meal.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 2 apples, peeled, cored, and diced (Granny Smith or Gala)
• 1/2 onion, finely chopped
• 1/4 cup raisins or currants (optional)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp fresh ginger, grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. In a large saucepan, combine the diced squash, apples, onion, raisins (if using), apple cider vinegar, brown sugar, ginger, cinnamon, and cloves. Stir to combine.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 30-40 minutes, stirring occasionally. The chutney is ready when the squash and apples are soft and the mixture has thickened.
3. Season with salt and pepper to taste.
4. Allow the chutney to cool before serving. It can be stored in an airtight container in the refrigerator for up to two weeks.

This Squash and Apple Chutney offers a beautiful balance of sweet, tangy, and spicy flavors. The roasted squash pairs wonderfully with the tartness of apples, while the raisins or currants add a touch of sweetness and texture. The spices, including cinnamon and ginger, create a warming, aromatic chutney that can elevate any dish. Whether served alongside meats or enjoyed as a condiment for sandwiches, this chutney will quickly become a fall favorite.

Squash and Apple Risotto

Squash and Apple Risotto is a comforting and creamy dish that beautifully marries the richness of squash with the sweet-tart flavor of apples. This dish offers a perfect balance of savory and sweet, with each spoonful coated in creamy, tender rice. The subtle sweetness from the apple contrasts perfectly with the earthiness of the squash, making this risotto a comforting fall meal. With a little parmesan cheese to bring everything together, this dish is both sophisticated and satisfying.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 apple, peeled, cored, and diced (Honeycrisp or Gala)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced butternut squash and cook until tender, about 10-12 minutes. Remove the squash and set it aside.
2. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
3. Add the Arborio rice to the skillet and stir to toast the rice for 1-2 minutes.
4. Pour in the white wine (if using) and cook until it evaporates, stirring occasionally.
5. Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. When the rice is nearly done, stir in the cooked squash, diced apple, thyme, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with additional Parmesan and fresh thyme, if desired.

Squash and Apple Risotto is a perfect fall dish that combines creamy rice with the earthy sweetness of squash and the fresh, bright flavor of apples. The slow cooking method allows the flavors to meld beautifully, creating a rich, comforting meal. The addition of Parmesan cheese enhances the creaminess and savory notes, while the apple adds a delightful contrast. This risotto is an ideal dish for a cozy dinner or as a main course for your fall gatherings.

Roasted Squash and Apple Salad

Roasted Squash and Apple Salad is a light yet filling dish that showcases the flavors of autumn in every bite. The sweetness of roasted squash and crisp apples contrasts beautifully with the peppery arugula and creamy goat cheese. A tangy balsamic vinaigrette ties the ingredients together, making this salad a perfect side dish or a light meal. It’s a great way to use seasonal ingredients and create a fresh, vibrant salad that’s both nutritious and flavorful.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 apples, cored and sliced (Granny Smith or Fuji)
• 2 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and golden.
3. While the squash is roasting, prepare the apple slices and set aside.
4. In a small bowl, whisk together the honey, balsamic vinegar, salt, and pepper to make the dressing.
5. Once the squash is roasted, let it cool slightly before assembling the salad.
6. In a large bowl, combine the roasted squash, sliced apples, arugula, and toasted walnuts. Drizzle with the balsamic dressing and toss gently to combine.
7. Top the salad with crumbled goat cheese and serve immediately.

This Roasted Squash and Apple Salad is a delightful combination of warm and cool elements that perfectly capture the essence of fall. The roasted squash adds a creamy texture and sweetness, while the crisp apples and arugula provide freshness and crunch. The tangy balsamic dressing, combined with the creaminess of the goat cheese and the crunch of the walnuts, makes this salad an irresistible addition to any meal. It’s a light yet satisfying dish that will become a favorite in your fall recipe rotation.

Note: More recipes are coming soon!