45+ Cozy February Stuffed Squash Recipes to Warm Your Heart and Home

As the winter chill lingers into February, there’s nothing more comforting than a warm, hearty meal to brighten up the cold days. And what better way to embrace the season’s flavors than with stuffed squash recipes?

Squash, with its natural sweetness and versatile texture, is the perfect base for a variety of fillings—ranging from savory to sweet, vegetarian to meaty.

Stuffed squash recipes are a great way to add a burst of flavor and nutrition to your meals, all while celebrating the bounty of winter produce.

Whether you’re hosting a family dinner, preparing a romantic meal for two, or simply seeking a cozy dish to enjoy on a chilly evening, this collection of 45+ February stuffed squash recipes offers something for everyone.

From classic stuffed butternut squash to more unique creations with quinoa, cranberries, and black beans, you’re bound to find the perfect dish to satisfy your cravings.

45+ Cozy February Stuffed Squash Recipes to Warm Your Heart and Home

Stuffed squash dishes are a perfect way to enjoy the rich, comforting flavors of February. With their versatility, you can customize your filling to suit any taste or dietary preference.

Whether you’re in the mood for something sweet and savory or a dish with a bit of heat, these recipes will inspire you to create a warm, hearty meal.

The 45+ stuffed squash recipes we’ve shared will help you celebrate the season with nourishing ingredients that bring out the best of winter’s harvest.

So, preheat your oven, grab your squash, and get ready to enjoy some delicious, soul-satisfying meals all month long!

Spicy Lentil and Veggie-Stuffed Acorn Squash

This recipe offers a delightful balance of spicy lentils and roasted vegetables, creating a hearty and nutritious meal perfect for February’s chilly days. The earthy sweetness of acorn squash pairs perfectly with the bold, spiced lentil filling. It’s a satisfying dish that’s both comforting and loaded with plant-based protein.

Ingredients:

• 2 medium acorn squashes
• 1 cup cooked lentils
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 carrot, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes
• Salt and pepper to taste
• ¼ cup chopped parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the acorn squashes in half and scoop out the seeds. Lightly brush the cut sides with olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes, until tender.
3. Heat olive oil in a skillet over medium heat. Add onion, bell pepper, carrot, and garlic, and sauté until softened, about 5-7 minutes.
4. Stir in the lentils, cumin, smoked paprika, chili flakes, salt, and pepper. Cook for an additional 3-4 minutes.
5. Remove the roasted squash from the oven and flip them over. Spoon the lentil mixture into each squash half.
6. Return the stuffed squashes to the oven and bake for another 10 minutes.
7. Garnish with chopped parsley before serving.

This spicy lentil and veggie-stuffed acorn squash is a versatile dish that can be enjoyed as a main course or a hearty side. Its vibrant flavors and satisfying texture make it a crowd-pleaser, and it’s an excellent way to enjoy seasonal produce.

Cheesy Sausage and Spinach-Stuffed Spaghetti Squash

This recipe combines the creamy, cheesy goodness of a casserole with the unique texture of spaghetti squash. Packed with savory sausage and nutrient-rich spinach, it’s a February favorite that brings warmth and satisfaction to the dinner table.

Ingredients:

• 1 large spaghetti squash
• 1 lb Italian sausage (mild or spicy)
• 3 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil, place cut-side down on a baking sheet, and roast for 40-45 minutes until tender.
3. While the squash is roasting, cook the sausage in a large skillet over medium heat until browned. Remove excess grease if necessary.
4. Add onion and garlic to the skillet and sauté for 2-3 minutes. Stir in the spinach and cook until wilted. Remove from heat.
5. Scrape the spaghetti squash flesh with a fork to create strands and transfer them to a large bowl. Mix in the sausage mixture, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
6. Spoon the mixture back into the squash shells. Return to the oven and bake for 10-15 minutes until the cheese is bubbly and golden.

Cheesy sausage and spinach-stuffed spaghetti squash is a comforting and hearty dish that’s perfect for February’s cozy evenings. The combination of rich flavors and the unique texture of spaghetti squash will leave everyone asking for seconds.

Sweet and Savory Quinoa-Stuffed Butternut Squash

This sweet and savory quinoa-stuffed butternut squash is a nourishing and colorful recipe that showcases the best of winter flavors. With a mix of dried cranberries, pecans, and hearty quinoa, it’s an elegant dish that’s as nutritious as it is delicious.

Ingredients:

• 2 medium butternut squashes
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ½ cup chopped pecans
• 1 small apple, diced
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Halve the butternut squashes lengthwise and remove the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
3. In a large bowl, combine cooked quinoa, cranberries, pecans, diced apple, maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Remove the squash from the oven and carefully scoop out some of the flesh to create a hollow for the filling. Mix the scooped flesh into the quinoa mixture.
5. Stuff the quinoa mixture into the butternut squash halves. Return to the oven and bake for an additional 10-15 minutes.

This sweet and savory quinoa-stuffed butternut squash is a beautiful and wholesome dish that’s perfect for February celebrations or weeknight dinners. The combination of textures and flavors will make it a new favorite for anyone who tries it.

Mushroom and Herb-Stuffed Delicata Squash

This recipe is a deliciously earthy and aromatic dish that showcases the delicate sweetness of delicata squash, paired with a savory mushroom and herb stuffing. Perfect for a cozy February dinner, this dish is as flavorful as it is simple to prepare. The earthy mushrooms combined with fresh herbs create a satisfying filling that complements the tender roasted squash.

Ingredients:

• 2 medium delicata squashes
• 2 cups mushrooms, chopped (cremini, shiitake, or button)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• ½ cup breadcrumbs (preferably whole wheat)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the delicata squashes in half lengthwise and remove the seeds. Lightly brush the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves on a baking sheet, cut-side down, and roast for 30-35 minutes until tender.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add the onions and garlic and sauté for 3-4 minutes until soft. Add the chopped mushrooms and cook for an additional 5-7 minutes until the mushrooms release their moisture and become tender.
4. Stir in the thyme, rosemary, breadcrumbs, and Parmesan. Cook for another 2 minutes, seasoning with salt and pepper to taste.
5. Remove the squash from the oven and flip the halves over. Spoon the mushroom mixture into each squash half. Return to the oven and bake for an additional 10 minutes, until the filling is golden and crispy on top.

Mushroom and herb-stuffed delicata squash is a warm, comforting dish that’s perfect for February evenings. The rich, savory filling paired with the sweet and tender squash creates a delightful combination of flavors. It’s a great vegetarian option for holiday meals or weeknight dinners.

Roast Chicken and Cranberry-Stuffed Acorn Squash

This recipe combines the savory goodness of roast chicken with the sweetness of cranberries, all stuffed into a tender acorn squash. It’s a flavorful and festive dish, perfect for February celebrations or a special family meal. The combination of juicy chicken, tart cranberries, and roasted squash creates a balanced and satisfying meal.

Ingredients:

• 2 medium acorn squashes
• 2 cups cooked roast chicken, shredded
• ½ cup dried cranberries
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp ground sage
• ½ tsp cinnamon
• Salt and pepper to taste
• ¼ cup chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
4. In a large bowl, combine the shredded chicken, cranberries, sautéed onions, sage, cinnamon, salt, and pepper.
5. Once the squash halves are roasted, flip them over and spoon the chicken mixture into each half. Return the stuffed squashes to the oven and bake for an additional 10 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley before serving.

Roast chicken and cranberry-stuffed acorn squash is a wonderful dish that brings together savory, sweet, and warm flavors. It’s an ideal choice for a festive February meal, providing a comforting and nourishing meal that’s both satisfying and full of seasonal ingredients.

Sweet Potato and Black Bean-Stuffed Kabocha Squash

This recipe brings together the sweetness of roasted kabocha squash with a hearty filling of spiced sweet potatoes and black beans. It’s a nutritious, plant-based option that’s perfect for February. The warm spices, creamy sweet potatoes, and earthy black beans create a filling and flavorful dish that’s perfect for a cozy evening.

Ingredients:

• 2 medium kabocha squashes
• 1 large sweet potato, peeled and diced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup chopped cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the kabocha squashes in half and remove the seeds. Lightly brush the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 35-40 minutes, until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes. Add the diced sweet potato, cumin, chili powder, salt, and pepper, and cook for 7-10 minutes, stirring occasionally, until the sweet potato is tender.
4. Stir in the black beans and cook for another 2-3 minutes to warm them through.
5. Once the kabocha squashes are roasted, flip them over and scoop a little of the flesh to create a cavity for the filling. Mix the scooped squash flesh into the sweet potato and black bean mixture.
6. Stuff the mixture into the kabocha squash halves. Return to the oven and bake for an additional 10-15 minutes, until the filling is golden and the squash is tender.
7. Garnish with chopped cilantro before serving.

Sweet potato and black bean-stuffed kabocha squash is a filling and nutritious dish that’s perfect for chilly February nights. With its blend of earthy, sweet, and savory flavors, this recipe is a heartwarming meal that will leave you satisfied and nourished.

Pesto and Ricotta-Stuffed Spaghetti Squash

This recipe combines the fresh flavors of basil pesto with creamy ricotta cheese, stuffed into the tender strands of roasted spaghetti squash. It’s a comforting dish that’s full of bright, herby flavors, making it perfect for a February meal. The rich pesto sauce pairs beautifully with the delicate texture of spaghetti squash, offering a lighter yet satisfying alternative to traditional pasta dishes.

Ingredients:

• 1 large spaghetti squash
• 1 cup ricotta cheese
• ¼ cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
3. While the squash is roasting, heat a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. In a bowl, combine the ricotta cheese, pesto, and sautéed garlic. Season with salt and pepper.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Mix the squash strands with the ricotta-pesto mixture.
6. Spoon the mixture back into the squash halves. Top with halved cherry tomatoes and return to the oven for an additional 10 minutes, until the tomatoes are softened.
7. Garnish with fresh basil before serving.

Pesto and ricotta-stuffed spaghetti squash is a light and flavorful dish that feels like a comforting pasta dish without the heavy carbs. It’s perfect for a cozy February evening, offering a wonderful balance of creamy, herby, and savory flavors that are sure to please everyone at the table.

Apple and Sausage-Stuffed Butternut Squash

The sweetness of roasted butternut squash pairs wonderfully with the savory flavors of sausage and apples in this satisfying stuffed squash recipe. It’s a perfect combination of sweet and savory, with hearty sausage, tart apples, and tender squash creating a delicious and filling dish for a winter meal.

Ingredients:

• 2 medium butternut squashes
• 1 lb Italian sausage (mild or spicy)
• 1 large apple, diced (Granny Smith or Honeycrisp work well)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground sage
• 1 tsp cinnamon
• Salt and pepper to taste
• ¼ cup chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the butternut squashes in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned.
4. Add the onion and garlic to the skillet and sauté for 5 minutes, until softened. Add the diced apple, sage, cinnamon, salt, and pepper. Cook for an additional 3-4 minutes, until the apples soften slightly.
5. Remove the roasted squash from the oven and flip the halves over. Spoon the sausage and apple mixture into each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes to allow the flavors to meld.
7. Garnish with fresh parsley before serving.

Apple and sausage-stuffed butternut squash is a delightful dish that perfectly blends sweet and savory flavors. The combination of the savory sausage, sweet apples, and roasted squash makes this an ideal winter meal, offering warmth and comfort for any February dinner gathering.

Braised Pork and Cabbage-Stuffed Acorn Squash

This recipe features tender braised pork paired with savory cabbage, all stuffed into roasted acorn squash for a hearty and flavorful winter meal. The sweetness of the acorn squash contrasts wonderfully with the rich pork and earthy cabbage, making it a satisfying dish for a cozy February evening.

Ingredients:

• 2 medium acorn squashes
• 1 lb pork shoulder or pork belly, diced
• 1 small onion, diced
• 2 cups cabbage, shredded
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground thyme
• ½ tsp smoked paprika
• ½ cup chicken broth
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squashes in half and scoop out the seeds. Lightly brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced pork and cook, turning occasionally, until browned on all sides.
4. Add the onion, garlic, and cabbage to the skillet, and cook for about 5 minutes until softened. Stir in the thyme, smoked paprika, and chicken broth, and bring to a simmer. Cover and braise for about 15 minutes, until the pork is tender and the cabbage is cooked.
5. Once the squash is roasted, flip the halves over and spoon the braised pork and cabbage mixture into each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes to allow the flavors to meld.
7. Garnish with fresh thyme before serving.

Braised pork and cabbage-stuffed acorn squash is a rich, hearty dish perfect for February’s colder weather. The tender pork, savory cabbage, and sweet squash come together beautifully for a filling and comforting meal that’s ideal for a special dinner or weekend gathering.

Roasted Beet and Goat Cheese-Stuffed Squash

This colorful and earthy stuffed squash recipe combines the sweetness of roasted beets with the tangy creaminess of goat cheese. Paired with a few simple seasonings and a touch of balsamic vinegar, this dish offers a beautiful contrast of flavors and textures, perfect for a February celebration. The earthy beets and rich goat cheese create a satisfying filling that complements the naturally sweet squash, making it a visually stunning and delicious dish.

Ingredients:

• 2 medium acorn or butternut squashes
• 2 medium beets, peeled and diced
• ½ cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp fresh parsley, chopped
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the squashes in half and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
3. Meanwhile, toss the diced beets with olive oil, salt, and pepper, and spread them on another baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
4. In a small bowl, mix together the roasted beets, goat cheese, balsamic vinegar, honey, and fresh parsley. Adjust seasoning with salt and pepper to taste.
5. Once the squash is roasted, flip the halves over and stuff them with the beet and goat cheese mixture.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through.
7. Garnish with extra fresh parsley and serve.

Roasted beet and goat cheese-stuffed squash is a delightful dish that brings together earthy, creamy, and slightly sweet flavors, making it a great choice for a February dinner. The vibrant colors and rich flavors of the roasted beets and goat cheese will brighten up any table, while the sweet squash adds a comforting element to this elegant and nutritious meal.

Lentil and Spinach-Stuffed Pumpkin Squash

This plant-based stuffed pumpkin squash recipe is both hearty and healthy, combining protein-packed lentils with nutritious spinach and a blend of spices. The squash serves as the perfect vessel for the filling, with its naturally sweet flesh complementing the savory lentils and greens. It’s a great option for those looking for a meatless dinner that’s both filling and full of flavor.

Ingredients:

• 2 medium pumpkin squashes
• 1 cup cooked lentils (or canned, drained)
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground turmeric
• Salt and pepper to taste
• 1 tbsp lemon juice
• ¼ cup chopped fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the pumpkin squashes in half and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 35-40 minutes, until the squash is tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the cooked lentils, cumin, turmeric, salt, and pepper, and cook for an additional 5 minutes.
5. Once the squash is roasted, flip them over and spoon the lentil and spinach mixture into each half.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes, allowing the flavors to meld.
7. Garnish with fresh cilantro and a squeeze of lemon juice before serving.

Lentil and spinach-stuffed pumpkin squash is a wholesome, satisfying dish that is perfect for February’s cold evenings. It’s hearty enough to serve as a main course while still being light and nutritious. The lentils and spinach offer a rich, savory filling, and the roasted pumpkin squash provides the perfect natural sweetness, making this a deliciously balanced meal.

Crispy Chickpea and Tahini-Stuffed Acorn Squash

This recipe brings together the creamy richness of tahini with crispy roasted chickpeas for a flavorful, plant-based stuffed squash. The nuttiness of tahini, combined with the crunch of chickpeas and the natural sweetness of acorn squash, creates a satisfying and well-balanced dish that’s perfect for a winter meal. It’s ideal for those who enjoy bold flavors and textures, all while maintaining a wholesome, healthy profile.

Ingredients:

• 2 medium acorn squashes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
3. While the squash is roasting, toss the chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a separate baking sheet and roast for 20-25 minutes, until crispy and golden.
4. In a small bowl, whisk together the tahini, lemon juice, garlic, and a pinch of salt until smooth. Add water a teaspoon at a time if needed to thin the sauce.
5. Once the squash and chickpeas are roasted, flip the squash halves over and spoon the crispy chickpeas into each half. Drizzle with tahini sauce.
6. Return to the oven and bake for an additional 5 minutes to warm through.
7. Garnish with fresh parsley and serve.

Crispy chickpea and tahini-stuffed acorn squash is a delicious, satisfying dish that combines savory and creamy elements with a satisfying crunch. The roasted chickpeas offer texture and flavor, while the tahini sauce adds richness, making this a great option for a hearty yet wholesome meal. This dish is a perfect choice for February, providing warmth, comfort, and a nutritious twist on traditional stuffed squash recipes.

Apple, Sausage, and Sage-Stuffed Butternut Squash

This savory stuffed butternut squash recipe combines the sweetness of roasted squash with the hearty flavors of sausage, apples, and fresh sage. The crispy sausage adds a rich, meaty base, while the apples bring a touch of sweetness that balances the savory filling. Infused with fragrant sage, this dish offers a wonderful contrast in textures and flavors, making it an ideal winter meal for February.

Ingredients:

• 2 medium butternut squashes
• 1 lb Italian sausage, crumbled
• 2 apples, peeled, cored, and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the butternut squashes in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. While the squash is roasting, heat a large skillet over medium heat. Add the crumbled sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set aside.
4. In the same skillet, add the diced onion and garlic. Cook for 3-4 minutes, until softened. Add the diced apples, sage, cinnamon, salt, and pepper. Cook for an additional 5 minutes until the apples begin to soften.
5. Return the sausage to the skillet and stir everything together. Remove from heat.
6. Once the squash halves are roasted, flip them over and stuff each half with the sausage and apple mixture.
7. Sprinkle the grated Parmesan cheese over the top and return the stuffed squash to the oven. Bake for another 10 minutes, or until the cheese is melted and golden.
8. Garnish with extra fresh sage and serve.

Apple, sausage, and sage-stuffed butternut squash is a perfect dish for February, offering a comforting balance of sweet and savory flavors. The combination of sausage, apples, and sage creates a filling that complements the sweet, tender squash, while the Parmesan cheese adds richness. This dish is an ideal winter meal, whether for a cozy weeknight dinner or a special occasion.

Quinoa and Cranberry-Stuffed Delicata Squash

This vegetarian-friendly stuffed delicata squash recipe is both nutritious and festive, making it a great choice for February. The nutty quinoa pairs beautifully with tart cranberries, providing a hearty yet light filling. The squash itself offers a mild sweetness that enhances the flavors of the quinoa and cranberries, while a sprinkle of toasted pecans adds crunch and a touch of richness.

Ingredients:

• 2 medium delicata squashes
• 1 cup cooked quinoa
• ½ cup dried cranberries
• 1 small onion, diced
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tbsp fresh thyme, chopped
• ½ cup toasted pecans, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the delicata squashes in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
4. Stir in the cooked quinoa, cranberries, cinnamon, thyme, salt, and pepper. Cook for an additional 3-4 minutes, just to heat through and let the flavors meld.
5. Once the squash halves are roasted, flip them over and stuff them with the quinoa and cranberry mixture.
6. Sprinkle the toasted pecans on top and return the stuffed squash to the oven. Bake for an additional 10 minutes to heat the filling through and lightly toast the pecans.
7. Garnish with fresh thyme and serve.

Quinoa and cranberry-stuffed delicata squash is a vibrant and healthy dish, perfect for February’s cold weather. The nutty quinoa and tart cranberries are balanced by the mild sweetness of the delicata squash, while the toasted pecans add an extra layer of texture. This dish makes a great vegetarian main course or side dish and is sure to be a crowd-pleaser with its seasonal flavors and beautiful presentation.

Spicy Black Bean and Corn-Stuffed Acorn Squash

This spicy stuffed acorn squash recipe combines the richness of black beans, the sweetness of corn, and a kick of heat from chili powder and cumin. The stuffing is a hearty yet zesty combination that balances the natural sweetness of the acorn squash, making it an ideal choice for those who enjoy bold, southwestern flavors. Perfect for a February meal, this dish is warming, filling, and full of vibrant flavors.

Ingredients:

• 2 medium acorn squashes
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup shredded cheddar cheese (optional)
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
4. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
5. Once the squash halves are roasted, flip them over and stuff them with the black bean and corn mixture.
6. If using, sprinkle the shredded cheddar cheese over the top and return to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve.

Spicy black bean and corn-stuffed acorn squash is a flavorful and satisfying dish that offers a perfect balance of spice, sweetness, and texture. The tender acorn squash is the ideal vessel for the hearty, zesty filling of black beans and corn, and the melted cheese (if used) adds richness. This dish is an excellent option for a February meal, bringing warmth and bold southwestern flavors to the table.

Note: More recipes are coming soon!