50+ Delicious February Squash Recipes to Warm You Up This Winter

February is the perfect time to embrace the rich, earthy flavors of squash. Whether you’re dealing with the sweetness of butternut squash, the nutty flavor of acorn squash, or the vibrant orange of kabocha, this versatile vegetable can be transformed into a multitude of delicious dishes.

Squash is not only a winter favorite but also a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. If you’re looking to incorporate more seasonal ingredients into your meals, squash should be at the top of your list.

In this blog post, we’ve compiled 50+ incredible February squash recipes that will inspire you to make the most of this comforting vegetable. From savory soups and stews to hearty casseroles and even dessert, there’s a squash recipe for every occasion.

Whether you’re feeding a family, preparing a cozy dinner for one, or looking to create a memorable side dish, these recipes will surely become favorites in your kitchen.

50+ Delicious February Squash Recipes to Warm You Up This Winter

Squash is one of the most versatile and flavorful vegetables to cook with during the winter months.

With its rich textures and natural sweetness, it pairs well with a variety of ingredients, spices, and cooking methods.

From classic soups and stews to roasted dishes and even creative desserts, the possibilities are endless. These 50+ February squash recipes offer something for everyone—whether you’re a beginner cook or a seasoned chef.

By incorporating more squash into your meals this month, you’re not only enjoying a flavorful, seasonal ingredient but also nourishing your body with a healthy, nutrient-rich food.

So, get inspired, grab your favorite squash, and start cooking some of these mouthwatering dishes that will make February a little warmer and a lot more delicious.

Roasted February Squash with Maple Glaze

This delicious Roasted February Squash with Maple Glaze combines the natural sweetness of squash with the richness of maple syrup and earthy spices. Roasting the squash brings out its caramelized flavors, while the glaze enhances it with a delightful sweetness. Perfect as a side dish or a vegetarian main course, this recipe is a wonderful way to highlight the seasonal squash during February.

Ingredients:

• 2 medium February squashes (such as acorn or butternut), peeled, seeded, and cut into wedges
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash wedges on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast for 25-30 minutes, turning once halfway through, until the squash is tender and golden brown.
4. While the squash is roasting, in a small saucepan, combine the maple syrup, apple cider vinegar, cinnamon, and nutmeg. Simmer over medium heat for about 5 minutes, until the glaze has thickened slightly.
5. Once the squash is roasted, drizzle the maple glaze over the squash and toss gently to coat.
6. Serve warm, garnished with fresh herbs if desired.

The Roasted February Squash with Maple Glaze is a perfect side dish for a winter meal. The natural sweetness of the squash pairs beautifully with the rich, slightly tangy glaze, creating a comforting, flavorful experience. Whether served with roasted meats or as a standalone vegetarian option, this dish is sure to please your taste buds and showcase the best of February’s seasonal produce.

February Squash Soup with Coconut and Curry

This creamy February Squash Soup with Coconut and Curry is a rich, hearty soup that captures the flavors of the season. The coconut milk adds a velvety smooth texture, while the curry spices provide warmth and depth. A great way to enjoy the flavors of February squash in a comforting bowl, this soup is both vegan and gluten-free, making it a versatile option for any dietary preference.

Ingredients:

• 2 medium February squashes (butternut or kabocha), peeled and chopped
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the garlic and ginger, and cook for an additional 2 minutes, stirring frequently to avoid burning.
3. Stir in the curry powder and turmeric, and cook for 1 minute to release the spices’ aroma.
4. Add the chopped squash, vegetable broth, and coconut milk. Stir to combine, and bring the mixture to a boil.
5. Lower the heat to a simmer and cook for 20-25 minutes, or until the squash is tender.
6. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully blend the soup in batches using a regular blender.
7. Season the soup with salt and pepper to taste. Serve warm, garnished with fresh cilantro.

This February Squash Soup with Coconut and Curry is a comforting and nourishing dish, ideal for cold winter days. The combination of creamy coconut milk and aromatic curry spices offers a delightful contrast to the natural sweetness of the squash. This soup is not only satisfying and full of flavor but also makes for a perfect vegan and gluten-free option that can be enjoyed by all.

Stuffed February Squash with Quinoa and Cranberries

This Stuffed February Squash with Quinoa and Cranberries is a hearty and colorful dish that combines the earthy flavors of roasted squash with the nutty taste of quinoa and the tartness of cranberries. The stuffing is both savory and slightly sweet, creating a balanced and satisfying meal. This recipe is perfect for a cozy winter dinner or even as a festive holiday dish.

Ingredients:

• 2 medium February squashes (acorn or buttercup), halved and seeded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/4 cup feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
3. While the squash is roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
4. In a large mixing bowl, combine the cooked quinoa, dried cranberries, chopped nuts, feta cheese (if using), parsley, balsamic vinegar, and maple syrup. Toss to combine.
5. Once the squash halves are roasted and tender, remove from the oven and carefully scoop out a small portion of the flesh to create a cavity for the filling.
6. Stuff the squash halves with the quinoa mixture, pressing gently to pack the filling in.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through.
8. Serve warm, garnished with extra parsley and a drizzle of balsamic glaze if desired.

The Stuffed February Squash with Quinoa and Cranberries is a beautiful and filling dish that blends savory and sweet elements perfectly. The roasted squash provides a deliciously soft base, while the quinoa stuffing adds texture and flavor. This dish is great for meal prep, a hearty lunch, or even as a holiday centerpiece. The addition of cranberries and nuts brings a festive touch, making it a delightful choice for any special occasion.

February Squash and Lentil Curry

This February Squash and Lentil Curry is a flavorful and nutritious dish that combines the sweetness of roasted squash with the earthy taste of lentils. The warm spices and coconut milk create a rich, aromatic sauce that makes this curry a hearty, comforting meal. It’s perfect for a weeknight dinner or meal prep and pairs wonderfully with rice or flatbreads.

Ingredients:

• 2 medium February squashes (butternut or kabocha), peeled, cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the garlic and ginger, cooking for another 2 minutes, until fragrant.
3. Stir in the curry powder, cumin, and cinnamon, and cook for 1 minute to toast the spices.
4. Add the cubed squash, rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a boil.
5. Reduce the heat and simmer for about 25 minutes, or until the squash is tender and the lentils are cooked.
6. Season with salt and pepper to taste. Serve warm, garnished with fresh cilantro.

The February Squash and Lentil Curry is a warm and hearty dish that brings comfort on cold winter nights. The combination of sweet squash, protein-packed lentils, and creamy coconut milk creates a satisfying meal that’s full of flavor. It’s an excellent choice for a vegan, gluten-free, and nutritious dinner, and can be paired with rice or naan for a complete meal. This curry also reheats wonderfully, making it ideal for meal prep or leftovers.

Baked February Squash with Parmesan and Herbs

Baked February Squash with Parmesan and Herbs is a simple yet flavorful side dish that brings out the natural sweetness of squash while adding a savory, cheesy crust. The blend of Parmesan, garlic, and fresh herbs makes this dish irresistible and a perfect accompaniment to meats or a hearty salad. It’s easy to prepare, requiring just a few ingredients, and is sure to become a favorite at your dinner table.

Ingredients:

• 2 medium February squashes (butternut or acorn), halved and seeded
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Rub the oil and seasoning evenly over the squash.
3. In a small bowl, combine the grated Parmesan, minced garlic, thyme, and rosemary. Sprinkle the mixture evenly over the squash halves.
4. Roast the squash in the preheated oven for 35-40 minutes, until the squash is tender and the top is golden brown and crispy.
5. Remove from the oven and serve warm, garnished with extra fresh herbs if desired.

The Baked February Squash with Parmesan and Herbs is a simple yet delicious way to enjoy squash. The combination of the savory cheese, fragrant herbs, and sweet squash creates a mouthwatering side dish that’s perfect for any occasion. Whether served alongside roasted meats or as part of a vegetarian meal, this dish is a crowd-pleaser that’s easy to make and sure to satisfy your taste buds.

February Squash and Black Bean Tacos

These February Squash and Black Bean Tacos are a vibrant, vegetarian twist on a classic taco. The roasted squash adds sweetness and texture, while the black beans provide protein and heartiness. Topped with fresh salsa, avocado, and a squeeze of lime, these tacos are a great option for a quick, healthy meal that’s full of flavor and color. Perfect for Taco Tuesday or any weeknight dinner.

Ingredients:

• 2 medium February squashes (butternut or acorn), peeled, cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 cup fresh salsa
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, cumin, chili powder, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
3. While the squash is roasting, warm the black beans in a small saucepan over medium heat until heated through.
4. Warm the corn tortillas in a dry skillet or on the grill for about 30 seconds on each side.
5. To assemble the tacos, place a few spoonfuls of roasted squash on each tortilla, followed by a spoonful of black beans. Top with salsa, avocado slices, and a squeeze of lime juice.
6. Garnish with fresh cilantro and serve immediately.

These February Squash and Black Bean Tacos are a vibrant and satisfying dish that packs a lot of flavor into each bite. The sweetness of the roasted squash pairs perfectly with the earthy black beans, while the fresh toppings of salsa, avocado, and lime juice brighten the dish. These tacos are not only delicious but also quick and easy to prepare, making them a great option for busy weeknights or a casual dinner with friends and family.

February Squash and Sausage Skillet

This February Squash and Sausage Skillet is a one-pan dish that brings together the savory flavors of sausage and the sweet, tender squash. The combination of spices, garlic, and caramelized squash creates a hearty and comforting meal that can be enjoyed for lunch or dinner. The addition of greens like spinach or kale adds freshness, making this dish well-rounded and nutritious.

Ingredients:

• 2 medium February squashes (butternut or acorn), peeled and cubed
• 1 tablespoon olive oil
• 4 sausages (your choice of chicken, turkey, or pork), casings removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground paprika
• 2 cups fresh spinach or kale (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook, breaking them up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the diced onion to the skillet and cook until softened, about 3 minutes. Add the garlic, thyme, and paprika, and cook for another minute until fragrant.
3. Stir in the cubed squash, season with salt and pepper, and cover the skillet. Cook for 15-20 minutes, stirring occasionally, until the squash is tender.
4. If using greens, add them to the skillet during the last 3-4 minutes of cooking and stir until wilted.
5. Taste and adjust seasoning if needed before serving.

The February Squash and Sausage Skillet is a flavorful, hearty meal that combines the richness of sausage with the sweetness of squash. This easy, one-pan recipe is perfect for a quick weeknight dinner, and the addition of greens adds an extra boost of nutrition. Whether you choose chicken, turkey, or pork sausage, this dish offers a balanced mix of protein, vegetables, and comforting flavors that will satisfy any craving.

February Squash Frittata with Goat Cheese and Herbs

This February Squash Frittata with Goat Cheese and Herbs is a light yet satisfying dish that’s perfect for breakfast, brunch, or even dinner. The roasted squash adds a rich sweetness, while the creamy goat cheese and fresh herbs provide a savory, tangy contrast. Easy to make and full of flavor, this frittata is a great way to enjoy February squash in a versatile and tasty way.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and cubed
• 1 tablespoon olive oil
• 8 large eggs
• 1/4 cup milk or cream
• 3 ounces goat cheese, crumbled
• 1 tablespoon fresh thyme or rosemary, chopped
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. In a mixing bowl, whisk together the eggs, milk or cream, chopped herbs, and a pinch of salt and pepper.
4. In a large ovenproof skillet, heat a small amount of olive oil over medium heat. Add the roasted squash to the skillet and pour the egg mixture over the squash.
5. Cook on the stovetop for about 3-4 minutes, just until the edges begin to set.
6. Sprinkle the crumbled goat cheese over the top of the frittata and transfer the skillet to the preheated oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
8. Garnish with fresh parsley and serve warm.

The February Squash Frittata with Goat Cheese and Herbs is a simple yet flavorful dish that showcases the versatility of squash. The sweetness of the roasted squash pairs perfectly with the tangy goat cheese, while the fresh herbs bring out the dish’s savory depth. It’s a great option for breakfast, brunch, or a light dinner, and can be customized with additional vegetables or proteins to suit your tastes. This frittata is easy to prepare, making it a great choice for both weekday meals and special occasions.

February Squash and Apple Bake

This February Squash and Apple Bake is a delightful combination of sweet and savory flavors. The tender squash and tart apples are baked together with a cinnamon-sugar topping, creating a dish that’s perfect as a side or a light dessert. This recipe is simple to make and takes full advantage of the seasonal produce available in February, making it both delicious and comforting.

Ingredients:

• 2 medium February squashes (butternut or acorn), peeled and cubed
• 2 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 2 tablespoons butter, melted
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped walnuts or pecans (optional)
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cubed squash and apple slices. Drizzle with melted butter and toss to coat.
3. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and a pinch of salt. Sprinkle this mixture evenly over the squash and apples.
4. Transfer the mixture to a greased baking dish and spread it out evenly. Sprinkle chopped nuts over the top if desired.
5. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the squash is tender and the apples are soft and caramelized.
6. Serve warm as a side dish or a light dessert.

The February Squash and Apple Bake is a comforting dish that pairs the natural sweetness of squash and apples with warm spices like cinnamon and nutmeg. The caramelization of the squash and apples during baking brings out rich, deep flavors, making this dish perfect for the colder months. Whether served as a side dish with roasted meats or enjoyed on its own as a dessert, this recipe is an easy and delicious way to showcase February’s seasonal produce.

February Squash and Chickpea Stew

This February Squash and Chickpea Stew is a warming, vegan dish that combines the creamy texture of squash with the hearty, protein-packed chickpeas. The spices and fresh herbs add depth of flavor, while the tomatoes bring a slight tanginess to balance the sweetness of the squash. Perfect for a cozy dinner, this stew is nourishing and full of plant-based goodness.

Ingredients:

• 2 medium February squashes (butternut or kabocha), peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon fresh parsley or cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the ground cumin, coriander, and turmeric, and cook for 1 minute to toast the spices.
4. Add the cubed squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce the heat and simmer for 25-30 minutes, until the squash is tender and the stew has thickened.
6. Season with salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.

The February Squash and Chickpea Stew is a simple yet satisfying dish that combines the earthy sweetness of squash with the hearty texture of chickpeas. This vegan stew is not only flavorful but also nutrient-packed, making it an excellent choice for those looking for a wholesome and filling meal. It’s perfect for chilly evenings and can be enjoyed on its own or paired with crusty bread for a complete meal. Plus, it makes for great leftovers, as the flavors deepen the longer it sits.

Roasted February Squash and Carrot Salad

This Roasted February Squash and Carrot Salad is a colorful, refreshing dish that highlights the natural sweetness of squash and carrots. Roasting these vegetables intensifies their flavors, and pairing them with a tangy lemon dressing and crunchy nuts makes for a delightful salad. This dish works beautifully as a light lunch, side dish, or even a unique addition to a holiday spread.

Ingredients:

• 2 medium February squashes (butternut or acorn), peeled and cubed
• 2 large carrots, peeled and cut into thin rounds
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons pumpkin seeds or walnuts (optional)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed squash and carrot rounds with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are golden brown and tender.
4. While the vegetables roast, toast the pumpkin seeds or walnuts in a dry skillet over medium heat for about 3-5 minutes, until golden and fragrant.
5. In a small bowl, whisk together the tahini, lemon juice, and honey or maple syrup until smooth.
6. Once the vegetables are roasted, transfer them to a serving dish. Drizzle with the tahini dressing and sprinkle with toasted seeds, nuts, and chopped parsley.

The Roasted February Squash and Carrot Salad is a delightful combination of sweet, savory, and tangy flavors. Roasting the squash and carrots enhances their natural sweetness, while the crunchy nuts and seeds add texture and richness. The tahini dressing ties everything together with its creamy and slightly tangy flavor. This salad is an ideal light lunch or a perfect side dish for a more substantial meal. It’s fresh, nutritious, and can be easily customized with your favorite nuts or greens.

February Squash Risotto

This February Squash Risotto is a creamy, comforting dish that uses the natural sweetness of roasted squash to add flavor and depth to the risotto. The slow-cooked rice, combined with the richness of Parmesan cheese and a hint of sage, makes this a perfect dish for a cozy dinner. It’s ideal for special occasions or as a luxurious side dish for a hearty meal.

Ingredients:

• 2 cups Arborio rice
• 2 tablespoons olive oil
• 1 medium February squash (butternut or acorn), peeled and cubed
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. In a large pan or skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice and stir for 2 minutes until lightly toasted.
4. Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue adding broth and stirring for about 18-20 minutes until the rice is creamy and al dente.
6. Once the rice is cooked, stir in the roasted squash, Parmesan cheese, butter, and chopped sage. Season with salt and pepper to taste.
7. Serve warm, garnished with additional Parmesan and sage.

The February Squash Risotto is a luxurious and comforting dish that blends the creamy texture of risotto with the sweet, savory flavor of roasted squash. The addition of Parmesan cheese and sage creates a rich, aromatic profile that’s perfect for colder months. Whether served as a main course or a side dish, this risotto is sure to impress guests or satisfy any comfort food cravings. Its creamy texture and depth of flavor make it a perfect way to enjoy February squash in a warming, hearty dish.

February Squash and Black Bean Tacos

These February Squash and Black Bean Tacos are a vibrant and flavorful option for Taco Tuesday or any casual dinner. Roasted squash, seasoned with smoky spices, pairs perfectly with hearty black beans and a zesty lime dressing. Topped with fresh cilantro and avocado, these tacos are both satisfying and healthy, offering a delicious vegetarian alternative to traditional tacos.

Ingredients:

• 2 medium February squashes (butternut or acorn), peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small soft corn or flour tortillas
• 1/2 avocado, sliced
• Fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tablespoon sour cream or Greek yogurt (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
2. While the squash roasts, heat the black beans in a saucepan over medium heat until warmed through. Season with a pinch of salt and pepper.
3. Warm the tortillas in a dry skillet or microwave until soft and pliable.
4. Assemble the tacos by adding a spoonful of black beans onto each tortilla, followed by a generous portion of roasted squash.
5. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Add a dollop of sour cream or Greek yogurt, if desired.
6. Serve the tacos with extra lime wedges for squeezing.

These February Squash and Black Bean Tacos are a delightful and satisfying vegetarian dish that can easily be made in under an hour. The roasted squash brings a touch of sweetness, which balances beautifully with the savory black beans and the zesty lime. The creamy avocado and fresh cilantro elevate the flavors even further, making each bite burst with freshness. This dish is perfect for a quick weeknight dinner or a fun taco night with friends, offering a plant-based option that everyone will enjoy.

February Squash and Sausage Skillet

This hearty February Squash and Sausage Skillet is a one-pan meal that combines the savory flavors of sausage with the sweet, tender squash. Cooked together with onions, garlic, and a blend of spices, the dish is filling and packed with flavor. It’s perfect for a quick and easy dinner, and the leftovers can be used for lunch the next day.

Ingredients:

• 1 medium February squash (butternut or acorn), peeled and cubed
• 2 tablespoons olive oil
• 1 pound sausage (Italian, turkey, or your choice), casing removed
• 1 onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup chicken or vegetable broth
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the diced onion and minced garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in the cubed squash, smoked paprika, dried thyme, salt, and pepper. Cook for 2-3 minutes to allow the spices to infuse the squash and sausage.
4. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the squash is tender.
5. Remove the lid and cook for an additional 5 minutes to allow the sauce to reduce slightly.
6. Garnish with fresh parsley and serve hot.

This February Squash and Sausage Skillet is a comforting and filling dish that requires minimal effort and is ready in under 40 minutes. The combination of savory sausage and sweet squash creates a perfect balance of flavors, while the spices add depth and warmth. This dish is ideal for busy nights when you need a quick and satisfying meal, and it can be enjoyed on its own or served with a side of crusty bread for a more substantial dinner. Leftovers also make for a great lunch the next day.

February Squash and Coconut Curry Soup

This February Squash and Coconut Curry Soup is a rich, velvety soup with a hint of sweetness from the squash and a slight heat from the curry spices. The addition of coconut milk makes the soup creamy and comforting, while the fresh lime juice adds a bright, tangy finish. This soup is perfect for a light dinner or as a starter for a larger meal.

Ingredients:

• 2 medium February squashes (butternut or kabocha), peeled and cubed
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh lime juice, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices.
4. Add the cubed squash, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the squash is tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste, and add fresh lime juice to brighten the flavors.
7. Serve hot, garnished with fresh cilantro.

The February Squash and Coconut Curry Soup is a delightful combination of warm spices and creamy coconut milk, with the squash adding a subtle sweetness that balances the heat of the curry. The soup is velvety smooth, comforting, and full of depth, making it perfect for colder days. The fresh lime juice adds a refreshing contrast, and the cilantro provides a burst of freshness. This soup is vegan, gluten-free, and can easily be doubled to feed a crowd. It’s a nourishing, flavorful option for lunch or dinner, and it pairs wonderfully with a slice of crusty bread or naan.

Note: More recipes are coming soon!