25+ Delicious February White Squash Recipes to Warm Your Winter

February is a month that often invites the desire for hearty, comforting meals that still embrace fresh, seasonal ingredients. White squash, with its mild sweetness and versatile texture, is the perfect vegetable to incorporate into your meals this time of year.

Whether you’re looking to create creamy soups, savory casseroles, or light stir-fries, white squash can be the star of your dishes. It pairs beautifully with winter herbs and spices, adding a touch of sweetness while complementing the bolder flavors of the season.

In this article, we’ve rounded up 25+ delicious February white squash recipes to inspire your culinary creativity.

From easy weeknight dinners to special occasion sides, these recipes will help you make the most of this nutrient-packed, seasonal vegetable. Get ready to explore the endless possibilities of white squash!

25+ Delicious February White Squash Recipes to Warm Your Winter

White squash is more than just a seasonal vegetable—it’s a versatile, delicious ingredient that can be used in a variety of dishes, from comforting soups and stews to light and fresh salads and stir-fries.

Whether you’re cooking for family, friends, or just yourself, the 25+ recipes in this collection will bring out the best of what February has to offer.

Try one—or try them all—and let white squash be the highlight of your meal planning this month.

Embrace its mild sweetness and texture, and discover just how much this humble vegetable can elevate your winter dishes.

Roasted White Squash with Maple Balsamic Glaze

This delicious roasted white squash is complemented by a tangy maple balsamic glaze that adds a perfect balance of sweet and savory flavors. The dish is simple yet elegant, making it a great side for any February meal. Roasting the squash enhances its natural sweetness, while the glaze creates a caramelized finish that’s sure to impress.

Ingredients

• 2 medium white squashes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Fresh thyme sprigs for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the white squash cubes with olive oil, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.
5. While the squash roasts, prepare the glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. Bring to a simmer over medium heat and cook for 5-7 minutes until thickened.
6. Once the squash is done, drizzle the glaze over the roasted squash and toss gently to coat.
7. Garnish with fresh thyme and serve.

This roasted white squash with maple balsamic glaze is a perfect winter dish that showcases the beauty of seasonal squash. The sweetness of the maple syrup blends perfectly with the tang of the balsamic vinegar, elevating the dish from simple to spectacular. It’s a versatile side dish that pairs well with roasted meats or as a standalone vegetarian option.

Creamy White Squash Soup

This creamy white squash soup is the ultimate comfort food for February’s chilly evenings. Blended to velvety perfection, the soup is rich in flavor with a hint of sweetness from the squash, balanced by the savory depth of onions and garlic. Ideal for warming up during the colder months, this soup is both nutritious and indulgent.

Ingredients

• 2 medium white squashes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk (or cream for a richer texture)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until softened and fragrant.
2. Add the cubed white squash to the pot and stir to combine. Cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender.
5. Stir in the coconut milk, nutmeg, salt, and pepper. Simmer for an additional 5 minutes, adjusting seasoning to taste.
6. Ladle the soup into bowls and garnish with fresh parsley.

This creamy white squash soup is a warming dish that highlights the natural sweetness of the squash, enhanced by the richness of coconut milk. It’s both comforting and healthy, packed with vitamins and nutrients. Ideal for a light lunch or paired with a fresh salad, this soup will become a favorite throughout the winter months, offering a smooth, satisfying experience in every bite.

White Squash and Quinoa Salad with Lemon Tahini Dressing

This white squash and quinoa salad is a refreshing yet hearty dish that combines roasted squash with the protein-packed goodness of quinoa. Tossed in a bright lemon tahini dressing, this salad is perfect for a light lunch or as a side dish at dinner. The flavors are vibrant, and the texture is both crunchy and soft, making each bite a balanced delight.

Ingredients

• 1 medium white squash, peeled and cubed
• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed white squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the squash roasts, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
4. In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, cumin, and a pinch of salt. Add a little water if the dressing is too thick.
5. In a large bowl, combine the roasted squash, cooked quinoa, and dressing. Toss to coat everything evenly.
6. Garnish with fresh cilantro before serving.

This white squash and quinoa salad with lemon tahini dressing is a perfect balance of flavors and textures. The quinoa provides a nutty base, while the roasted squash offers a sweet, tender bite. The lemon tahini dressing adds a creamy, zesty touch that ties everything together. This dish is light but filling, making it a perfect option for a nutritious lunch or a side that complements any main course.

White Squash Frittata with Spinach and Feta

This White Squash Frittata with Spinach and Feta is a flavorful, protein-packed dish perfect for breakfast, brunch, or even a light dinner. The white squash adds a delicate sweetness to the frittata, while spinach brings freshness and feta contributes a tangy richness. This combination creates a well-balanced meal that can be enjoyed year-round but is especially comforting during the colder February months.

Ingredients

• 1 medium white squash, grated
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 6 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the grated white squash and sauté for 5-7 minutes, until tender and any moisture has evaporated.
3. Add the chopped spinach to the pan and cook for an additional 2 minutes, until wilted.
4. In a bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and pepper.
5. Pour the egg mixture over the squash and spinach in the skillet, ensuring it is evenly distributed.
6. Sprinkle the crumbled feta cheese over the top of the frittata.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and the top is slightly golden.
8. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh basil if desired.

This White Squash Frittata is the perfect way to use February’s seasonal squash in a delicious and filling dish. The sweetness of the squash pairs beautifully with the savory spinach and creamy feta, making each bite full of flavor. It’s a versatile meal that can be served warm or at room temperature, and it’s also great for meal prep, ensuring you can enjoy a nutritious breakfast or lunch throughout the week.

White Squash and Mushroom Risotto

This creamy White Squash and Mushroom Risotto brings together the earthiness of mushrooms and the subtle sweetness of squash in a comforting and luxurious dish. The risotto is rich and velvety, with the squash melting into the creamy rice, adding texture and flavor. It’s a perfect winter dish that’s satisfying enough to be a main course or a delicious side to accompany grilled meats.

Ingredients

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

Instructions

1. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until soft and fragrant.
2. Add the diced white squash to the pan and cook for 5-7 minutes, until it begins to soften.
3. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally.
4. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
5. Pour in the white wine (if using) and let it cook off for about 1 minute.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process for 20-25 minutes, until the rice is creamy and al dente.
7. Once the risotto is cooked, stir in the grated Parmesan cheese, and season with salt and pepper.
8. Garnish with fresh parsley before serving.

This White Squash and Mushroom Risotto is a comforting dish that combines the earthy richness of mushrooms with the naturally sweet flavor of squash. The creamy texture of the risotto pairs perfectly with the tender vegetables, making it a wholesome and satisfying meal. It’s a versatile dish that can be enjoyed on its own or as a side to roasted meats, and it’s an excellent way to incorporate more seasonal vegetables into your diet.

White Squash and Chickpea Curry

This White Squash and Chickpea Curry is a flavorful, hearty vegetarian dish full of warm spices and creamy coconut milk. The squash absorbs the rich, aromatic flavors of the curry sauce, while the chickpeas add a boost of protein and texture. This dish is perfect for a cozy, comforting dinner on cold February nights, and it pairs wonderfully with basmati rice or naan bread.

Ingredients

• 2 medium white squashes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Rice or naan bread for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the garlic and ginger to the pot and cook for another minute, stirring constantly.
3. Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for 1-2 minutes until fragrant.
4. Add the cubed white squash to the pot and stir to coat with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer. Cook for 15-20 minutes, or until the squash is tender.
6. Add the chickpeas and season with salt and pepper. Continue cooking for an additional 5 minutes, allowing the flavors to meld together.
7. Serve the curry over rice or with naan bread. Garnish with fresh cilantro.

This White Squash and Chickpea Curry is a flavorful and satisfying vegetarian dish that’s perfect for the colder months. The combination of spices, coconut milk, and tender squash creates a rich, comforting curry that’s both nourishing and delicious. It’s a one-pot meal that’s easy to prepare, making it perfect for weeknight dinners. Whether served with rice or naan, this curry will keep you warm and satisfied.

Roasted White Squash with Maple and Pecans

This Roasted White Squash with Maple and Pecans is a simple yet elegant dish that pairs the natural sweetness of the squash with the warm flavors of maple syrup and the crunch of toasted pecans. It’s perfect as a side dish for any winter meal or even as a standalone snack. The roasting process enhances the flavor of the squash, creating a tender, caramelized texture that blends beautifully with the nutty and slightly sweet toppings.

Ingredients

• 2 medium white squashes, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 cup pecans, chopped
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed white squash with olive oil, maple syrup, salt, and pepper until evenly coated.
3. Spread the squash out in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and golden brown.
5. While the squash is roasting, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, until fragrant.
6. Once the squash is roasted, transfer it to a serving dish and sprinkle the toasted pecans over the top. Garnish with fresh thyme, if desired.

This Roasted White Squash with Maple and Pecans is a delightful dish that combines the natural sweetness of squash with the rich, nutty flavor of pecans and the subtle sweetness of maple syrup. It’s easy to make, yet full of flavor, making it the perfect accompaniment to any meal. Whether served as a side dish for roasted meats or as a healthy snack, it’s sure to impress everyone at the table.

White Squash Soup with Ginger and Coconut Milk

This White Squash Soup with Ginger and Coconut Milk is a creamy, velvety soup that is both comforting and exotic. The warmth of ginger and the richness of coconut milk elevate the mild flavor of the white squash, creating a hearty and flavorful dish. It’s the perfect way to enjoy the winter squash season and is ideal for a light lunch or a starter to a more elaborate dinner.

Ingredients

• 2 medium white squashes, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• 1/4 teaspoon ground turmeric (optional)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and grated ginger and cook for an additional minute until fragrant.
3. Add the cubed white squash to the pot and stir to combine. Cook for 5 minutes, allowing the squash to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, until the squash is fully tender.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
6. Stir in the coconut milk and season with salt, pepper, and turmeric (if using). Heat for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro.

This White Squash Soup with Ginger and Coconut Milk is the ultimate comfort food with a twist. The creamy texture of the squash combined with the zing of ginger and the richness of coconut milk creates a soothing, flavorful soup that’s perfect for cold February days. It’s light yet satisfying and makes for a great starter or a healthy, light lunch. The subtle sweetness of the squash shines through, and the warmth of the spices brings a touch of warmth and complexity to every spoonful.

White Squash and Kale Stuffed Acorn Squash

This White Squash and Kale Stuffed Acorn Squash is a hearty and visually stunning dish that pairs roasted acorn squash with a flavorful filling made from white squash, kale, and quinoa. The stuffing is seasoned with a variety of spices and topped with a sprinkle of cheese for added richness. It’s an impressive dish for holiday meals, weekend dinners, or whenever you’re craving a comforting vegetarian meal.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 medium white squash, peeled and diced
• 1 cup cooked quinoa
• 1 bunch kale, stems removed and leaves chopped
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Drizzle the cut sides of the acorn squash halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender and golden.
3. While the acorn squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced white squash and cook for 5-7 minutes, until tender.
4. Add the chopped kale to the pan and cook until wilted, about 3 minutes.
5. Stir in the cooked quinoa, ground cumin, coriander, cinnamon, salt, and pepper, and cook for an additional 2 minutes until everything is well combined.
6. Once the acorn squash halves are roasted, remove them from the oven and carefully scoop out some of the flesh to make room for the filling.
7. Spoon the white squash and kale mixture into each acorn squash half and sprinkle with grated Parmesan cheese.
8. Return the stuffed acorn squash to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.

The White Squash and Kale Stuffed Acorn Squash is a visually stunning and nutrient-packed dish perfect for a cozy winter dinner. The sweet and savory flavors of roasted acorn squash combined with the hearty, spiced filling make for a balanced and satisfying meal. Whether you’re serving it as a main dish for a vegetarian feast or as an elegant side, it’s a wonderful way to enjoy seasonal vegetables while warming up on a chilly evening.

White Squash Fritters with Tzatziki Sauce

These White Squash Fritters are crispy on the outside and tender on the inside, packed with the mild sweetness of the squash and herbs. Paired with a cooling, tangy tzatziki sauce, these fritters make for a delightful appetizer, side dish, or snack. The combination of grated white squash, onions, and spices gives these fritters great texture and flavor, while the cucumber yogurt sauce adds the perfect contrast.

Ingredients

• 2 medium white squashes, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil for frying

For the Tzatziki Sauce:

• 1/2 cucumber, finely grated
• 1/2 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Start by preparing the tzatziki sauce. In a small bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, salt, and pepper. Mix well, then refrigerate until ready to serve.
2. For the fritters, place the grated white squash in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
3. In a large bowl, combine the drained squash, flour, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix until the ingredients are well incorporated.
4. Heat olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the fritter mixture into the pan, flattening them slightly with the back of the spoon.
5. Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
6. Serve the fritters warm, accompanied by the chilled tzatziki sauce.

These White Squash Fritters with Tzatziki Sauce are a fantastic way to enjoy the mild flavor of squash in a crispy, flavorful form. The fritters are light and savory, with a perfect balance of texture, and the refreshing tzatziki sauce adds a cooling contrast. They are a versatile dish that can be enjoyed as an appetizer, snack, or even a light meal. They’re sure to be a hit at any gathering or dinner table.

Spaghetti Squash and White Squash Gratin

This Spaghetti Squash and White Squash Gratin is a comforting and cheesy casserole that brings together two varieties of squash, smothered in a creamy sauce and topped with a golden, crispy breadcrumb crust. The slight sweetness of the white squash and the texture of the spaghetti squash make this dish a satisfying alternative to traditional gratins, offering a lighter but equally indulgent option.

Ingredients

• 1 medium white squash, peeled and diced
• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1/2 cup grated Gruyère cheese
• 1/4 cup breadcrumbs
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender. Use a fork to scrape the squash into spaghetti-like strands and set aside.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the diced white squash and cook for 5-7 minutes, until tender.
4. In a large mixing bowl, combine the cooked spaghetti squash strands, sautéed white squash, heavy cream, garlic powder, nutmeg, salt, and pepper. Stir in half of the grated Gruyère cheese.
5. Transfer the squash mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Gruyère cheese on top, followed by the breadcrumbs.
6. Bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Garnish with fresh thyme and serve warm.

The Spaghetti Squash and White Squash Gratin is a perfect winter dish that combines creamy, cheesy goodness with the natural sweetness of squash. The dish offers a lighter alternative to traditional potato gratins, with a delicious balance of textures from the creamy sauce, tender squash, and crispy breadcrumb topping. It’s an ideal side dish for holiday meals or a cozy family dinner, and it’s sure to satisfy anyone looking for a comforting, vegetable-packed casserole.

White Squash and Chickpea Curry

This White Squash and Chickpea Curry is a vibrant and flavorful dish that combines the earthiness of chickpeas with the sweetness of white squash, all simmered in a fragrant curry sauce. The dish is hearty, satisfying, and filled with aromatic spices like cumin, coriander, and turmeric. It’s a perfect vegetarian option for dinner and pairs beautifully with rice or naan bread.

Ingredients

• 2 medium white squashes, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and grated ginger, and cook for another minute, until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1-2 minutes to toast the spices.
4. Add the cubed white squash, chickpeas, coconut milk, and diced tomatoes to the pot. Stir to combine and bring the mixture to a simmer.
5. Cover the pot and cook for 20-25 minutes, or until the squash is tender and the curry has thickened.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve hot over cooked rice or with naan.

This White Squash and Chickpea Curry is a flavorful, hearty dish that offers a perfect balance of sweetness from the squash and richness from the coconut milk. The fragrant spices infuse the dish with warmth, making it an ideal choice for a cozy, comforting meal. Whether you’re looking for a vegetarian dinner or just want to enjoy something full of flavor, this curry is sure to satisfy your cravings for something comforting and flavorful.

White Squash and Bacon Stuffed Bell Peppers

These White Squash and Bacon Stuffed Bell Peppers are a savory and satisfying meal that combines the mild sweetness of white squash with the smoky richness of bacon. The squash adds moisture and flavor to the filling, while the bacon provides a crispy texture and deep savory notes. Stuffed into vibrant bell peppers, this dish is perfect for a comforting dinner or as a flavorful side dish.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 medium white squashes, diced
• 6 strips of bacon, chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup cooked quinoa or rice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat a large skillet over medium heat and cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the diced white squash, chopped onion, and minced garlic to the skillet. Cook for 5-7 minutes until the squash is tender and the onion is translucent.
4. Stir in the cooked quinoa or rice, smoked paprika, cumin, salt, and pepper. Add the crispy bacon and mix everything together.
5. Stuff the bell peppers with the squash and bacon mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
7. If desired, sprinkle shredded cheddar cheese over the top of the peppers during the last 5 minutes of baking for a melted, golden finish.
8. Serve the stuffed peppers warm.

These White Squash and Bacon Stuffed Bell Peppers are a delightful combination of flavors and textures. The creamy, mildly sweet squash pairs perfectly with the smoky bacon and the heartiness of quinoa or rice, making this dish both filling and flavorful. The stuffed peppers are an easy way to incorporate more vegetables into your meal, and they make for a satisfying weeknight dinner or a standout dish for entertaining guests.

White Squash Soup with Thyme and Garlic

This White Squash Soup with Thyme and Garlic is a velvety smooth, comforting bowl of goodness perfect for cold days. The subtle sweetness of the white squash is enhanced with aromatic garlic and fresh thyme, creating a wonderfully fragrant and savory soup. The addition of cream gives it a rich, velvety texture, making it a perfect starter or a light meal paired with crusty bread.

Ingredients

• 2 medium white squashes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh thyme leaves for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened.
2. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.
3. Stir in the diced white squash and vegetable broth. Bring to a simmer and cook for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and puree.
5. Return the soup to the pot (if using a regular blender) and stir in the heavy cream. Season with salt and pepper to taste.
6. Heat the soup for an additional 2-3 minutes until hot. Garnish with fresh thyme leaves and serve.

This White Squash Soup with Thyme and Garlic is an ideal dish for those craving something rich yet light, with the white squash providing a sweet, earthy base that is elevated by the aromatic garlic and thyme. The smooth, creamy texture makes it wonderfully comforting, while the herbal notes bring depth to each spoonful. Whether served as a starter or a light meal, this soup is perfect for cozy winter evenings and a great way to enjoy the natural flavors of white squash.

White Squash and Zucchini Noodles Stir-Fry

This White Squash and Zucchini Noodles Stir-Fry is a healthy and colorful dish that combines the crispness of zucchini and white squash noodles with a tangy stir-fry sauce. The vegetables are lightly sautéed, allowing their natural flavors to shine through while absorbing the umami-rich sauce. This dish is quick to prepare, making it an ideal weeknight meal that’s both satisfying and nutritious.

Ingredients

• 2 medium white squashes, spiralized into noodles
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 tablespoons sesame seeds (optional)
• 1/4 cup chopped green onions
• Fresh cilantro for garnish

Instructions

1. Heat sesame oil and olive oil in a large skillet or wok over medium heat.
2. Add the spiralized white squash and zucchini noodles to the pan, sautéing for 3-5 minutes until just tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, and minced garlic to create the stir-fry sauce.
4. Pour the sauce over the noodles and toss to coat evenly. Continue cooking for another 2-3 minutes, allowing the sauce to absorb into the noodles.
5. Remove from heat and sprinkle sesame seeds and chopped green onions over the noodles.
6. Garnish with fresh cilantro and serve immediately.

This White Squash and Zucchini Noodles Stir-Fry is a vibrant, low-carb alternative to traditional stir-fries. The fresh and crisp texture of the noodles, combined with the savory stir-fry sauce, creates a light but satisfying meal. It’s a versatile dish that can be served on its own or as a side, and the addition of ginger, garlic, and sesame seeds adds a punch of flavor. Whether you’re looking for a quick dinner or a healthy side, this dish is sure to become a favorite in your rotation.

Note: More recipes are coming soon!