25+ Must-Try February squash main dish recipes to Warm Your Winter Nights

February is a month when we can still enjoy the hearty and warming meals that winter offers, and one of the best vegetables to make the most of this season is squash.

With its natural sweetness and versatility, February squash adds a vibrant touch to any dish, from savory mains to comforting casseroles.

Whether you’re cooking for your family, hosting friends, or just looking for new ways to incorporate more vegetables into your meals, squash is an excellent choice.

In this article, we’ll share 25+ February squash main dish recipes that are sure to brighten up your winter menu.

From casseroles and soups to curries and stir-fries, these dishes are perfect for embracing the flavors of February while keeping your meals fresh, healthy, and exciting.

25+ Must-Try February squash main dish recipes to Warm Your Winter Nights

Squash is a wonderfully versatile ingredient, especially during the cold February months when you need something comforting and nutritious.

These 25+ February squash main dish recipes are an excellent way to celebrate this humble vegetable in all its delicious forms. Whether you prefer dishes that are savory, sweet, or full of spice, there’s a squash recipe here for everyone.

These dishes not only make for a warm and hearty dinner but also offer a chance to explore the wonderful variety of flavors and textures that squash can provide.

So, why not take advantage of squash season and try out a new recipe tonight? Your taste buds will thank you!

Roasted February Squash and Quinoa Bowl

Packed with nutrients and flavor, this Roasted February Squash and Quinoa Bowl is a wholesome main dish perfect for lunch or dinner. The creamy roasted squash pairs beautifully with the nutty quinoa and tangy vinaigrette. This dish is not only vegetarian but also a crowd-pleaser, making it an excellent choice for family meals or entertaining guests.

Ingredients:

• 1 medium February squash, peeled, seeded, and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red onion, sliced
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/3 cup crumbled feta cheese (optional)
• 1/4 cup toasted pumpkin seeds
• 3 tablespoons balsamic vinaigrette

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the squash: Toss squash cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the squash: Bake for 25-30 minutes until golden and tender, turning halfway through.
4. Cook the quinoa: In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork.
5. Assemble the bowl: In a large bowl, combine cooked quinoa, baby spinach, roasted squash, and red onions. Drizzle with balsamic vinaigrette and toss gently.
6. Add toppings: Sprinkle with feta cheese and toasted pumpkin seeds for extra texture and flavor.

This vibrant and satisfying Roasted February Squash and Quinoa Bowl is a nutritious option that showcases the natural sweetness of squash. Its balance of hearty grains, fresh greens, and tangy dressing makes it a versatile dish for any occasion. Serve it warm or at room temperature for a comforting yet energizing meal.

February Squash and Chickpea Curry

Dive into the rich and creamy flavors of February Squash and Chickpea Curry, a dish that combines aromatic spices with the sweetness of squash. This easy-to-make vegan main dish is a one-pot wonder, perfect for warming up on chilly evenings. Pair it with rice or naan for a complete meal that’s both hearty and nutritious.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable stock
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked basmati rice or naan, for serving

Instructions:

1. Heat the oil: In a large pot, heat olive oil over medium heat. Sauté the onions until softened, about 5 minutes.
2. Add aromatics: Stir in garlic, ginger, curry powder, cumin, and turmeric. Cook until fragrant, about 1 minute.
3. Cook the squash: Add cubed squash, chickpeas, tomato paste, coconut milk, and vegetable stock. Stir to combine.
4. Simmer: Cover and simmer for 20-25 minutes, stirring occasionally, until the squash is tender and the sauce thickens.
5. Serve: Ladle the curry over basmati rice or with naan bread. Garnish with fresh cilantro.

February Squash and Chickpea Curry is a soul-warming dish brimming with bold flavors and creamy textures. Its comforting spice blend and wholesome ingredients make it a perfect choice for a cozy dinner. Whether you’re feeding the family or impressing guests, this curry is sure to be a hit!

February Squash Stuffed with Wild Rice and Sausage

This February Squash Stuffed with Wild Rice and Sausage is a showstopping main dish that brings together the sweet, tender flavor of squash and the savory richness of sausage. Perfect for a festive meal or a comforting weekend dinner, this recipe offers a satisfying combination of textures and flavors.

Ingredients:

• 2 medium February squashes, halved and seeded
• 1/2 pound ground sausage (pork, turkey, or plant-based)
• 1 cup cooked wild rice
• 1 small apple, diced
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/3 cup shredded Parmesan cheese (optional)

Instructions:

1. Preheat the oven: Set to 375°F (190°C).
2. Prepare the squash: Brush the squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30 minutes.
3. Cook the filling: In a skillet, brown the sausage over medium heat. Add onion, garlic, apple, cranberries, walnuts, thyme, sage, salt, and pepper. Cook until fragrant, about 5 minutes. Stir in the cooked wild rice.
4. Stuff the squash: Flip the roasted squash halves cut-side up. Divide the filling among the halves. Top with Parmesan cheese if using.
5. Bake: Return to the oven for 15 minutes until the filling is heated through and the cheese is melted.
6. Serve: Let cool slightly before serving.

February Squash Stuffed with Wild Rice and Sausage is a stunning dish that’s as delicious as it is beautiful. The combination of sweet squash, savory sausage, and tart cranberries creates a delightful harmony of flavors. This recipe is perfect for special occasions or when you want to elevate your everyday dinner table.

February Squash and Black Bean Enchiladas

February Squash and Black Bean Enchiladas offer a mouthwatering fusion of smoky, spicy, and sweet flavors. This vegetarian-friendly dish is packed with protein, fiber, and vibrant color, making it a healthy yet indulgent main course. The creamy squash complements the hearty black beans, all wrapped in soft tortillas and topped with a zesty enchilada sauce.

Ingredients:

• 1 medium February squash, peeled, cubed, and roasted
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack or cheddar cheese (optional)
• 1 cup enchilada sauce
• 6-8 tortillas
• 1 small red onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Fresh cilantro for garnish
• Sour cream or avocado slices for serving

Instructions:

1. Preheat the oven: Set to 375°F (190°C).
2. Prepare the filling: In a skillet, heat olive oil over medium heat. Sauté the onion until soft. Add roasted squash, black beans, cumin, and smoked paprika. Mix well and cook for 2-3 minutes.
3. Assemble the enchiladas: Spoon the filling into the center of each tortilla, sprinkle with cheese (if using), and roll tightly. Place seam-side down in a greased baking dish.
4. Add the sauce: Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
5. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly.
6. Serve: Garnish with fresh cilantro and serve with sour cream or avocado slices.

These February Squash and Black Bean Enchiladas are a delicious way to enjoy a Tex-Mex inspired meal. With their bold flavors and creamy texture, they’re guaranteed to become a household favorite, whether you’re hosting friends or enjoying a cozy family dinner.

February Squash and Lentil Shepherd’s Pie

This February Squash and Lentil Shepherd’s Pie is a plant-based twist on the classic comfort food. Rich, hearty lentils are simmered with vegetables and topped with creamy mashed squash instead of traditional potatoes. It’s a warm and satisfying dish perfect for feeding a crowd or meal prepping for the week.

Ingredients:

• 1 medium February squash, peeled, cubed, and boiled
• 1/2 cup milk or plant-based milk
• 2 tablespoons butter or olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions:

1. Prepare the mashed squash: Mash the boiled squash with milk, butter, salt, and pepper until smooth. Set aside.
2. Cook the lentil filling: Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and carrots until softened. Add lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer until the lentils are tender and the mixture thickens, about 20-25 minutes.
3. Assemble the pie: Spread the lentil mixture evenly in a baking dish. Top with mashed squash, smoothing it out with a spatula.
4. Bake: Preheat the oven to 375°F (190°C). Bake the pie for 20-25 minutes until the top is slightly golden.
5. Serve: Let cool for a few minutes before serving.

This February Squash and Lentil Shepherd’s Pie delivers all the comfort of the classic dish with a healthy, veggie-packed twist. The creamy squash topping pairs perfectly with the earthy lentil filling, creating a meal that’s both nourishing and indulgent.

February Squash and Spinach Lasagna

February Squash and Spinach Lasagna is a delicious, layered masterpiece that’s perfect for a hearty dinner. The roasted squash adds a natural sweetness, while creamy ricotta and vibrant spinach create a balanced, comforting dish. This twist on traditional lasagna is ideal for vegetarians or anyone looking for a fresh take on a classic.

Ingredients:

• 1 medium February squash, peeled, cubed, and roasted
• 1 box lasagna noodles
• 2 cups ricotta cheese
• 2 cups spinach, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the squash: Roast the squash cubes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes until tender.
2. Mix the ricotta filling: Combine ricotta cheese, spinach, egg, salt, and pepper in a bowl.
3. Cook the noodles: Boil lasagna noodles according to package instructions. Drain and set aside.
4. Assemble the lasagna: Spread a layer of marinara sauce on the bottom of a greased baking dish. Layer noodles, ricotta mixture, roasted squash, marinara sauce, and mozzarella. Repeat layers and top with Parmesan.
5. Bake: Preheat oven to 375°F (190°C) and bake for 30-35 minutes until bubbly and golden on top.
6. Serve: Let the lasagna cool slightly before slicing and serving.

This February Squash and Spinach Lasagna is a cozy, flavorful meal that’s perfect for feeding a crowd or enjoying leftovers. The combination of roasted squash, creamy ricotta, and rich marinara sauce makes each bite unforgettable. Whether for a weeknight dinner or a special occasion, this lasagna is sure to impress!

February Squash and Mushroom Risotto

February Squash and Mushroom Risotto is a creamy, comforting dish that combines the sweetness of squash with the earthy depth of mushrooms. The slow-cooked rice absorbs the flavors, creating a luxurious texture and taste that’s perfect for a cozy dinner. This dish is vegetarian and can easily be made vegan by swapping out the butter and cheese for plant-based alternatives.

Ingredients:

• 1 medium February squash, peeled, cubed, and roasted
• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 4 cups vegetable broth, warm
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese (optional)
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Roast the squash: Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and lightly caramelized.
2. Cook the risotto: In a large pan, heat butter or olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes. Add the mushrooms and cook until they release their moisture, about 5 minutes.
3. Add the rice: Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Add the liquids: Pour in the white wine (if using) and stir until absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue until the rice is creamy and tender, about 20-25 minutes.
5. Combine squash and finish: Stir in the roasted squash, then season with salt and pepper to taste. Add Parmesan if desired and stir until melted and creamy.
6. Serve: Garnish with fresh thyme or parsley and serve immediately.

This February Squash and Mushroom Risotto is a rich, satisfying dish perfect for colder months. The squash brings a natural sweetness that beautifully contrasts with the savory mushrooms, creating a balanced and indulgent flavor profile. It’s the kind of dish that’s perfect for a special dinner or when you want to treat yourself to something comforting and full of flavor.

February Squash and Cauliflower Tacos

February Squash and Cauliflower Tacos offer a fresh, flavorful twist on a classic Mexican favorite. The roasted squash and cauliflower bring a hearty, savory filling for the tacos, while the addition of a zesty slaw and creamy avocado sauce takes these tacos to the next level. These vegan tacos are perfect for a quick weeknight dinner or a fun meal to share with friends.

Ingredients:

• 1 small February squash, peeled, cubed
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, mashed
• 2 tablespoons lime juice
• 1 tablespoon tahini (optional)

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the vegetables: Toss the cubed squash and cauliflower florets with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the vegetables: Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
4. Make the slaw: In a bowl, combine the shredded cabbage, red onion, and cilantro.
5. Prepare the avocado sauce: In a small bowl, mash the avocado with lime juice and tahini (if using). Season with salt and pepper.
6. Assemble the tacos: Warm the tortillas in a skillet or microwave. Fill each tortilla with the roasted squash and cauliflower mixture, top with slaw, and drizzle with the avocado sauce.
7. Serve: Garnish with extra cilantro and a squeeze of lime.

These February Squash and Cauliflower Tacos are a delicious, vibrant meal that’s full of fresh flavors and textures. The roasted vegetables create a satisfying filling, while the slaw and avocado sauce add brightness and creaminess. These tacos are a perfect option for a light yet filling dinner, and they’re sure to be a hit at any taco night!

Baked February Squash and Sweet Potato Casserole

This Baked February Squash and Sweet Potato Casserole is a comforting, hearty dish that combines the sweetness of squash and sweet potatoes in a creamy, baked casserole. The crunchy topping adds the perfect texture contrast to the smooth, flavorful base. This casserole is ideal for a family dinner or as a side dish for holiday meals.

Ingredients:

• 1 medium February squash, peeled, cubed, and boiled
• 2 medium sweet potatoes, peeled, cubed, and boiled
• 1/2 cup milk or plant-based milk
• 2 tablespoons butter or olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup chopped pecans (optional)
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven: Set to 375°F (190°C).
2. Mash the vegetables: After boiling the squash and sweet potatoes until tender, mash them together in a large bowl. Add the milk, butter, cinnamon, nutmeg, salt, and pepper, and stir until smooth.
3. Prepare the topping: In a small bowl, combine breadcrumbs, chopped pecans (if using), and maple syrup.
4. Assemble the casserole: Transfer the mashed squash and sweet potato mixture to a greased baking dish. Sprinkle the breadcrumb mixture evenly on top.
5. Bake: Bake for 20-25 minutes until the top is golden and crispy.
6. Serve: Let the casserole cool slightly before serving.

This Baked February Squash and Sweet Potato Casserole is a crowd-pleasing dish that brings together the best of fall and winter flavors. The sweet potatoes and squash create a creamy, comforting base, while the crispy topping adds a delightful crunch. Whether as a main course or side dish, it’s a versatile, flavorful meal that will surely warm you up on chilly nights.

February Squash and Black Bean Chili

February Squash and Black Bean Chili is a hearty, flavorful dish that combines the creamy texture of squash with the rich earthiness of black beans. This chili is loaded with spices, making it a perfect choice for a warming meal during the colder months. It’s a filling, plant-based dish that can be made in advance and is great for meal prep or family gatherings.

Ingredients:

• 1 medium February squash, peeled, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 cups cooked or canned black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon olive oil

Instructions:

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
2. Add the squash and spices: Stir in the cubed squash, chili powder, cumin, smoked paprika, and cayenne (if using). Cook for another 5 minutes, allowing the spices to bloom.
3. Add the beans and liquids: Add the diced tomatoes, tomato paste, black beans, and vegetable broth. Stir to combine.
4. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the squash is tender and the flavors have melded together.
5. Season: Taste and adjust with salt, pepper, and more spices as needed.
6. Serve: Ladle the chili into bowls and garnish with fresh cilantro.

This February Squash and Black Bean Chili is a warming, satisfying dish that’s full of flavor and texture. The creamy squash pairs perfectly with the hearty black beans, while the spices bring depth and richness to the chili. It’s an excellent option for a cozy dinner, and it’s even better the next day, making it a perfect dish for meal prep or leftovers.

February Squash and Lentil Shepherd’s Pie

February Squash and Lentil Shepherd’s Pie is a plant-based twist on the classic comfort food. The creamy, mashed squash topping contrasts beautifully with the savory lentil filling, which is packed with vegetables and herbs. This dish is hearty and filling, making it perfect for a Sunday dinner or to share with friends and family.

Ingredients:

• 1 medium February squash, peeled, cubed, and boiled
• 1 cup green or brown lentils, cooked
• 1 onion, chopped
• 2 carrots, peeled and diced
• 1 cup peas (fresh or frozen)
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1/2 cup plant-based milk (or regular milk)
• 2 tablespoons vegan butter (or regular butter)

Instructions:

1. Prepare the lentil filling: In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and carrots, and cook until softened, about 5 minutes. Stir in the cooked lentils, peas, and tomato paste, and cook for another 5 minutes.
2. Add the broth and season: Pour in the vegetable broth and add thyme, rosemary, salt, and pepper. Simmer for 10 minutes until the mixture thickens.
3. Make the squash topping: In a separate pot, boil the cubed squash until tender, about 15 minutes. Drain, then mash with plant-based milk and vegan butter until smooth. Season with salt and pepper.
4. Assemble the pie: Preheat the oven to 375°F (190°C). In a baking dish, spread the lentil and vegetable filling evenly. Spoon the mashed squash on top and smooth it into an even layer.
5. Bake: Bake the Shepherd’s Pie in the oven for 20-25 minutes, or until the top is golden brown.
6. Serve: Let the pie cool for a few minutes before serving.

This February Squash and Lentil Shepherd’s Pie is a wholesome, comforting meal that is as filling as it is flavorful. The rich lentil filling is complemented by the creamy squash topping, making it a satisfying vegetarian or vegan main dish. This is a great meal to enjoy with family and friends or as part of a cozy winter dinner.

February Squash and Kale Stuffed Shells

February Squash and Kale Stuffed Shells are a savory and nutritious twist on the classic stuffed pasta dish. The combination of roasted squash, hearty kale, and ricotta cheese creates a delicious filling, while the tomato sauce ties everything together. This dish is comforting, filling, and perfect for a cozy meal that can feed a crowd.

Ingredients:

• 1 medium February squash, peeled, cubed, and roasted
• 12 large pasta shells
• 2 cups chopped kale, stems removed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the shells: Cook the pasta shells according to package instructions. Drain and set aside to cool.
3. Sauté the kale: In a skillet, heat olive oil over medium heat. Add the kale and sauté for 2-3 minutes, until wilted. Set aside.
4. Make the filling: In a large bowl, mash the roasted squash with the ricotta, Parmesan, egg, sautéed kale, salt, and pepper until smooth.
5. Stuff the shells: Carefully stuff each pasta shell with the squash and kale mixture.
6. Assemble the dish: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the stuffed shells on top and cover with the remaining marinara sauce.
7. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
8. Serve: Garnish with fresh basil and serve hot.

These February Squash and Kale Stuffed Shells are a hearty, comforting dish with layers of flavor and nutrition. The roasted squash and kale filling is rich and creamy, and when paired with the tangy marinara sauce, it creates the perfect balance of flavors. This dish is ideal for family dinners, meal prep, or whenever you want something warm and satisfying on a chilly day.

February Squash and Chickpea Coconut Curry

February Squash and Chickpea Coconut Curry is a vibrant, comforting dish that blends the sweetness of squash with the earthiness of chickpeas and the richness of coconut milk. The fragrant spices add warmth and depth to the curry, making it a perfect dish for a cozy meal. This curry is not only delicious but also packed with nutrients, making it an ideal choice for a wholesome, plant-based dinner.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 cup vegetable broth

Instructions:

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and cook for 5 minutes until softened and fragrant.
2. Add the spices: Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for another minute, allowing the spices to bloom.
3. Cook the squash: Add the cubed squash to the pot and stir to coat it with the spices. Cook for 5 minutes, allowing the squash to absorb the flavors.
4. Add the liquids and chickpeas: Pour in the vegetable broth and coconut milk. Stir in the chickpeas, and season with salt and pepper.
5. Simmer: Bring the curry to a simmer and cook for 25-30 minutes, or until the squash is tender and the flavors have melded together.
6. Serve: Garnish with fresh cilantro and serve with rice or naan.

This February Squash and Chickpea Coconut Curry is a fragrant, creamy dish that’s perfect for a cozy evening. The sweetness of the squash balances beautifully with the richness of the coconut milk, while the chickpeas add a hearty texture. With the added warmth of spices, this curry will quickly become a favorite in your recipe rotation, and it’s great for meal prepping or sharing with friends and family.

February Squash and Spinach Stuffed Pita Pockets

February Squash and Spinach Stuffed Pita Pockets are a quick, healthy, and satisfying meal that’s perfect for a light lunch or dinner. The combination of roasted squash, sautéed spinach, and a light lemony dressing fills the pita pockets beautifully, making each bite flavorful and refreshing. This dish is ideal for busy days when you want a nutritious meal that’s easy to prepare.

Ingredients:

• 1 medium February squash, peeled and cubed
• 2 cups fresh spinach, chopped
• 2 pita pockets
• 1/4 cup plain Greek yogurt (or plant-based yogurt)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Roast the squash: Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, cumin, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Sauté the spinach: In a pan, heat a little olive oil over medium heat. Add the spinach and cook for 2-3 minutes until wilted.
3. Make the dressing: In a small bowl, mix together the Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper.
4. Assemble the pockets: Cut the pita pockets in half and gently open them. Stuff each pocket with a generous portion of roasted squash, sautéed spinach, and a drizzle of the yogurt dressing.
5. Serve: Garnish with fresh parsley if desired and serve immediately.

These February Squash and Spinach Stuffed Pita Pockets are a light yet filling meal, packed with nutrients and flavor. The roasted squash adds a natural sweetness, while the sautéed spinach brings a fresh, vibrant touch. The creamy yogurt dressing ties everything together, making each bite satisfying. These pita pockets are perfect for a quick lunch or an easy dinner and can be adapted with other greens or toppings to suit your preferences.

February Squash and Sweet Potato Fritters

February Squash and Sweet Potato Fritters are crispy on the outside and tender on the inside, offering a savory combination of squash, sweet potato, and spices. These fritters are a great option for a snack, appetizer, or a light main dish. With a flavorful blend of herbs and a crispy coating, these fritters will quickly become a go-to recipe for any occasion.

Ingredients:

• 1 small February squash, grated
• 1 medium sweet potato, grated
• 1/2 onion, finely chopped
• 2 eggs
• 1/4 cup flour (or chickpea flour for a gluten-free version)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil for frying
• Fresh parsley for garnish

Instructions:

1. Prepare the vegetables: Grate the squash and sweet potato and place them in a clean kitchen towel. Squeeze out any excess moisture.
2. Make the fritter batter: In a large bowl, combine the grated squash, sweet potato, onion, eggs, flour, garlic powder, cumin, salt, and pepper. Mix until well combined.
3. Fry the fritters: Heat olive oil in a skillet over medium heat. Spoon the fritter batter into the pan, pressing it gently to flatten into small patties. Fry for 3-4 minutes per side, or until golden brown and crispy.
4. Drain and serve: Place the fritters on a paper towel-lined plate to drain any excess oil. Garnish with fresh parsley and serve warm.

These February Squash and Sweet Potato Fritters are the perfect balance of crispy and tender. The natural sweetness of the sweet potato pairs wonderfully with the mild flavor of the squash, while the spices add depth to the fritters. Whether you serve them as a snack or as part of a meal, these fritters are sure to be a hit. You can also serve them with a dipping sauce, such as a tangy yogurt or tahini sauce, for an extra burst of flavor.

Note: More recipes are coming soon!