25+ Easy January Melon and Squash Recipes to Warm Your Winter

As winter settles in, the kitchen is the perfect place to explore seasonal ingredients that bring warmth and comfort to your meals. January melon and squash are two such ingredients that shine during the colder months, offering a unique blend of sweetness and earthiness.

These vegetables and fruits pair beautifully in both savory and sweet dishes, adding a burst of color and flavor to your winter menu.

Whether you’re craving a hearty soup, a fresh salad, or a sweet treat, there’s a recipe here for every taste.

In this article, we’ve gathered over 25 creative and delicious ways to incorporate January melon and squash into your cooking.

From roasted dishes to warming casseroles, these recipes will help you make the most of these seasonal delights.

25+ Easy January Melon and Squash Recipes to Warm Your Winter

January melon and squash aren’t just for holiday meals—they can be enjoyed throughout the winter, bringing unique flavors and nutritional benefits to your table.

Whether you’re looking for an easy weeknight dinner or a standout side dish for your next gathering, these recipes offer something for every occasion.

With their versatility, you can transform these simple ingredients into satisfying meals, ensuring that your kitchen is filled with warmth, color, and deliciousness all season long.

So, why not give these 25+ January melon and squash recipes a try? You’ll find yourself returning to these dishes again and again to savor the rich flavors of winter produce at its finest.

January Melon and Squash Soup with Ginger

This comforting January Melon and Squash Soup with Ginger is a warm embrace on chilly winter days. The mellow sweetness of January melon pairs perfectly with the rich, creamy butternut squash, while ginger adds a subtle spicy kick. This soup is not only delicious but also brimming with nutrients, making it a wholesome addition to your winter recipe repertoire.

Ingredients:

• 2 cups January melon, peeled and cubed
• 2 cups butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 4 cups vegetable stock
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2–3 minutes.
2. Add the January melon and squash cubes. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cook for 20–25 minutes, or until the melon and squash are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a stand blender.
5. Stir in coconut milk, and season with salt and pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

This January Melon and Squash Soup with Ginger is more than just a meal; it’s a bowl of health and comfort. Its velvety texture and balance of sweet and spicy flavors will leave you satisfied and warm. Perfect for family dinners or solo lunches, this recipe deserves a place in your weekly rotation.

Roasted January Melon and Squash Salad

Elevate your salad game with this vibrant Roasted January Melon and Squash Salad. The caramelized edges of roasted January melon and squash create a delightful texture, while a tangy balsamic vinaigrette ties everything together. Ideal as a light main course or a side dish, this salad is a refreshing way to enjoy winter’s bounty.

Ingredients:

• 2 cups January melon, cubed
• 2 cups acorn squash, cubed
• 4 cups mixed greens
• ½ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

For the Dressing:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the January melon and squash cubes with olive oil, honey, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through.
2. While the vegetables are roasting, whisk together all dressing ingredients in a small bowl. Set aside.
3. Arrange mixed greens on a large serving platter. Top with roasted melon and squash, pomegranate seeds, and feta cheese.
4. Drizzle with the prepared balsamic dressing just before serving.

This Roasted January Melon and Squash Salad is a feast for both the eyes and the taste buds. Packed with textures and flavors, it’s a dish that transforms simple ingredients into something extraordinary. Perfect for festive gatherings or everyday meals, it’s sure to become a favorite winter salad.

January Melon and Squash Stir-Fry with Sesame Sauce

For a quick and healthy dinner, try this January Melon and Squash Stir-Fry with Sesame Sauce. With a medley of crisp vegetables, tender January melon, and flavorful squash, this dish offers a satisfying blend of textures. The sesame-infused sauce adds an irresistible umami flavor, making it a must-try for stir-fry enthusiasts.

Ingredients:

• 1 cup January melon, thinly sliced
• 1 cup delicata squash, thinly sliced
• 1 red bell pepper, julienned
• 1 cup broccoli florets
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tsp sesame seeds
• Cooked rice or noodles, for serving

Instructions:

1. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and ginger to make the sauce. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add a splash of sesame oil and stir-fry the January melon and squash for 3–4 minutes.
3. Add the broccoli and red bell pepper. Cook for an additional 4–5 minutes, stirring frequently.
4. Pour the prepared sesame sauce over the vegetables. Toss to coat evenly and cook for another 2 minutes.
5. Serve hot over rice or noodles, garnished with sesame seeds.

This January Melon and Squash Stir-Fry with Sesame Sauce is a delicious and nutritious way to enjoy winter produce. The bold sesame flavors complement the natural sweetness of the melon and squash, creating a dish that’s both hearty and wholesome. Quick to prepare, it’s an excellent option for busy weeknights.

January Melon and Squash Risotto

Experience the creamy indulgence of January Melon and Squash Risotto, a comforting dish perfect for cozy evenings. The sweetness of January melon and squash blends beautifully with the richness of Arborio rice, while Parmesan cheese and herbs add depth and flavor. This elegant yet hearty recipe is a wonderful way to elevate your winter meals.

Ingredients:

• 1 cup January melon, diced
• 1 cup kabocha squash, diced
• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable stock, warmed
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until softened.
2. Stir in the rice and cook for 1–2 minutes until lightly toasted.
3. Pour in the wine, stirring until absorbed.
4. Gradually add the warm vegetable stock, one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next.
5. In a separate pan, sauté the January melon and squash in butter until tender and slightly caramelized. Set aside.
6. Once the rice is cooked to a creamy consistency, stir in the cooked melon and squash, Parmesan cheese, and season with salt and pepper.
7. Garnish with fresh thyme and serve hot.

This January Melon and Squash Risotto is a delightful combination of creamy textures and sweet, savory flavors. It’s a perfect dish for a romantic dinner or a festive gathering, showcasing the versatility of winter produce. Pair it with a crisp white wine for an unforgettable meal.

Spiced January Melon and Squash Stew

Warm your soul with a bowl of Spiced January Melon and Squash Stew, a hearty and aromatic dish perfect for winter. This stew combines the mild sweetness of January melon and squash with bold spices like cumin, paprika, and cinnamon. With chickpeas adding protein and texture, it’s a wholesome one-pot meal you’ll love.

Ingredients:

• 2 cups January melon, cubed
• 2 cups winter squash, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Stir in the cumin, paprika, and cinnamon, cooking for 1 minute to release their aroma.
3. Add the January melon, squash, chickpeas, tomatoes, and vegetable broth. Stir well and bring to a boil.
4. Reduce heat to a simmer and cook for 25–30 minutes, or until the melon and squash are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and crusty bread on the side.

This Spiced January Melon and Squash Stew is a flavorful and filling dish that will keep you warm during the coldest days. Its rich blend of spices and hearty ingredients makes it perfect for family dinners or meal prepping. Enjoy a bowl of this stew, and savor the comforting taste of winter.

January Melon and Squash Casserole with Cheese Crust

Turn ordinary ingredients into a crowd-pleaser with this January Melon and Squash Casserole with Cheese Crust. Layered with tender slices of melon and squash, creamy béchamel sauce, and a golden cheesy crust, this casserole is a decadent yet nutritious dish that’s perfect for family dinners or holiday celebrations.

Ingredients:

• 1 cup January melon, thinly sliced
• 1 cup butternut squash, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk, cooking until thickened. Add garlic powder, salt, and pepper.
3. In a greased casserole dish, layer the January melon and squash slices. Pour the béchamel sauce evenly over the top.
4. Mix mozzarella, Parmesan, and breadcrumbs in a bowl. Sprinkle this mixture over the casserole.
5. Bake for 25–30 minutes, or until the top is golden and bubbly.
6. Let cool slightly before serving.

This January Melon and Squash Casserole with Cheese Crust is the ultimate comfort food with its creamy layers and crispy top. It’s a versatile dish that works as a main course or a side dish, and it’s guaranteed to impress your family and guests alike. Enjoy the warm, cheesy goodness of this casserole any time!

January Melon and Squash Smoothie

For a refreshing and healthy treat, try this January Melon and Squash Smoothie. The naturally sweet and juicy January melon pairs wonderfully with the smooth and creamy texture of roasted squash, creating a perfect balance of flavors. With a hint of cinnamon and a splash of orange juice, this smoothie is a delicious way to start your day or enjoy as an afternoon pick-me-up.

Ingredients:

• 1 cup January melon, cubed
• 1 cup roasted butternut squash, cooled
• 1/2 cup orange juice
• 1/2 cup Greek yogurt
• 1 tbsp honey or maple syrup
• 1/4 tsp ground cinnamon
• Ice cubes (optional)

Instructions:

1. In a blender, combine January melon, roasted squash, orange juice, Greek yogurt, honey, and cinnamon.
2. Blend until smooth and creamy. Add ice cubes if you prefer a thicker, colder texture.
3. Taste and adjust sweetness by adding more honey if desired.
4. Pour into glasses and serve immediately, garnished with a sprinkle of cinnamon.

This January Melon and Squash Smoothie is a quick, nutritious, and delicious way to enjoy your winter produce. Packed with vitamins and antioxidants, it’s perfect for starting your day or refueling after a workout. The creamy texture and vibrant flavors will leave you feeling satisfied and energized.

January Melon and Squash Pie

Indulge in the rich, comforting flavors of January Melon and Squash Pie. A twist on traditional pumpkin or sweet potato pie, this recipe combines the sweetness of January melon with the earthiness of squash, creating a perfectly spiced filling. The buttery pie crust adds a flaky contrast to the creamy filling, making this pie a showstopper for any winter gathering.

Ingredients:

• 1 ½ cups January melon puree
• 1 ½ cups roasted butternut squash puree
• 2/3 cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 pre-made pie crust

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the January melon and squash purees with brown sugar, cinnamon, nutmeg, ginger, eggs, heavy cream, and vanilla. Whisk until smooth and fully combined.
3. Pour the filling into the pie crust and smooth the top.
4. Bake for 45–50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
5. Let the pie cool for at least an hour before serving. Serve with whipped cream or a scoop of vanilla ice cream if desired.

This January Melon and Squash Pie is a decadent dessert that’s perfect for winter holidays or a special family dinner. The combination of squash and melon gives a fresh twist on a classic favorite, while the rich spices create a fragrant, comforting flavor profile. Every bite will be a hit, making this pie a new seasonal favorite.

January Melon and Squash Frittata

A savory and satisfying dish, this January Melon and Squash Frittata combines the sweetness of January melon with the mild earthiness of squash. The eggs hold everything together, while fresh herbs and cheese add an extra layer of flavor. This frittata is versatile enough to serve for breakfast, brunch, or even a light dinner, and it’s sure to please everyone at the table.

Ingredients:

• 1 cup January melon, diced
• 1 cup yellow squash, diced
• 1 small onion, chopped
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Add the diced January melon and squash to the skillet, cooking for another 5–6 minutes until the squash is tender.
4. In a bowl, whisk together eggs, milk, thyme, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
5. Sprinkle shredded cheddar cheese on top and cook over medium heat for 3–4 minutes until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is fully set and lightly golden.
7. Garnish with fresh parsley before serving.

This January Melon and Squash Frittata is an easy, flavorful way to incorporate winter produce into your meals. The combination of savory and sweet, along with the creamy texture of the eggs, makes it a satisfying dish for any time of day. Serve it as a main course or alongside a salad for a light but filling meal.

January Melon and Squash Soup

Savor the warmth and richness of this January Melon and Squash Soup, a creamy and velvety blend of sweet January melon and earthy squash, perfect for chilly winter nights. Infused with aromatic spices and a touch of cream, this soup offers a comforting balance of flavors that will warm you from the inside out. Ideal for a light dinner or a starter at your next meal, it’s a perfect showcase for seasonal produce.

Ingredients:

• 2 cups January melon, cubed
• 2 cups winter squash, cubed
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed January melon and squash, stirring to combine. Cook for an additional 5 minutes.
3. Add the vegetable broth, cumin, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the melon and squash are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

This January Melon and Squash Soup is a luxurious, soul-warming dish that beautifully balances sweetness and spice. The creamy texture and comforting flavors make it a wonderful addition to any winter meal. Whether served as a starter or a main dish, this soup will quickly become a favorite in your seasonal repertoire.

Roasted January Melon and Squash Salad

Light yet filling, this Roasted January Melon and Squash Salad is an ideal dish for any season but particularly shines in the winter months when squash and melon are at their best. Roasting the squash brings out its natural sweetness, which pairs perfectly with the juicy, tender January melon. Tossed with arugula, feta, and a zesty lemon dressing, this salad offers a fresh, savory balance with every bite.

Ingredients:

• 2 cups January melon, cubed
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20–25 minutes, or until tender and lightly caramelized, flipping halfway through.
3. While the squash roasts, prepare the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
4. In a large bowl, combine the roasted squash, January melon cubes, arugula, and feta cheese.
5. Drizzle with the dressing and toss gently to coat.
6. Top with toasted pumpkin seeds, if desired, and serve immediately.

This Roasted January Melon and Squash Salad is a refreshing yet hearty dish that beautifully blends sweetness, creaminess, and a tangy kick from the dressing. It’s a great choice for a light lunch, a side dish at dinner, or even as a meal prep option. Enjoy the vibrant colors and flavors of this easy-to-make salad all season long.

January Melon and Squash Gratin

A perfect comfort dish, the January Melon and Squash Gratin is a rich and cheesy baked casserole that highlights the natural sweetness of January melon and squash. The vegetables are baked in a creamy sauce and topped with a golden, crispy cheese crust. It’s the ultimate side dish for cozy winter dinners and pairs perfectly with roasted meats or a simple green salad.

Ingredients:

• 1 cup January melon, thinly sliced
• 1 cup acorn squash, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 cup shredded Gruyère or cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes. Slowly add the milk, whisking continuously to avoid lumps.
3. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in the shredded Gruyère, garlic powder, salt, and pepper.
4. In a greased baking dish, layer the sliced January melon and squash. Pour the creamy cheese sauce evenly over the top.
5. Sprinkle the Parmesan cheese on top and bake for 25–30 minutes, or until the top is golden and bubbly.
6. Let cool slightly before serving, garnished with fresh thyme.

This January Melon and Squash Gratin is an indulgent, savory dish that perfectly captures the essence of winter. The creamy cheese sauce and crispy topping create a delightful contrast with the tender, naturally sweet vegetables. Serve it as a side dish for a festive dinner or a comforting meal on its own. Every bite will leave you wanting more.

January Melon and Squash Stir-Fry

For a quick and vibrant meal, this January Melon and Squash Stir-Fry brings together the sweetness of January melon and the earthiness of squash in a simple yet delicious stir-fry. With colorful bell peppers, crunchy snow peas, and a light soy-based sauce, this dish is packed with flavor and nutrients. It’s a perfect weeknight dinner option that’s both healthy and satisfying.

Ingredients:

• 1 cup January melon, diced
• 1 cup zucchini or yellow squash, sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup snow peas, trimmed
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 2 garlic cloves, minced
• 1/2 tsp grated fresh ginger
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger and cook for 1 minute until fragrant.
2. Add the sliced squash, bell pepper, and snow peas to the pan. Stir-fry for about 4–5 minutes, or until the vegetables are just tender.
3. Stir in the diced January melon, soy sauce, rice vinegar, sesame oil, and honey. Continue to stir-fry for an additional 2–3 minutes, allowing the flavors to combine.
4. Garnish with sesame seeds before serving.

This January Melon and Squash Stir-Fry is a vibrant, quick, and healthy dish that’s full of fresh flavors and textures. The slight sweetness of the melon pairs beautifully with the savory stir-fry sauce, making it an exciting dish that’s perfect for a busy weeknight. Serve it with rice or noodles for a complete meal that everyone will enjoy.

January Melon and Squash Risotto

A creamy and comforting dish, this January Melon and Squash Risotto combines the sweetness of the melon with the rich, velvety texture of Arborio rice. Infused with a hint of thyme and a touch of Parmesan, this risotto is a luxurious main course or side dish that’s perfect for any special occasion. The vibrant color and flavors make it an eye-catching and tasty dish that is sure to impress.

Ingredients:

• 1 cup January melon, cubed
• 1 cup roasted butternut squash, cubed
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1/4 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes.
2. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine, stirring constantly, and cook until the liquid is absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender, about 18–20 minutes.
5. Stir in the roasted squash, January melon, Parmesan, and thyme. Season with salt and pepper to taste.
6. Serve hot, garnished with extra Parmesan if desired.

This January Melon and Squash Risotto is a deliciously rich and creamy dish that’s perfect for cooler months. The sweetness of the melon and squash blends beautifully with the savory, cheesy risotto, making it a comfort food you’ll want to make again and again. Whether served as a main or side dish, it’s sure to impress guests or satisfy your family.

January Melon and Squash Tacos

Put a fresh twist on taco night with these flavorful January Melon and Squash Tacos. Roasted squash provides a savory base, while the sweet, juicy January melon adds a burst of flavor. Paired with a tangy cilantro-lime slaw and a drizzle of spicy crema, these tacos are a perfect fusion of savory and sweet, ideal for a fun and satisfying meal.

Ingredients:

• 1 cup January melon, diced
• 1 cup butternut squash, cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage or slaw mix
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup sour cream
• 1 tsp hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, or until tender.
2. In a small bowl, combine the shredded cabbage, cilantro, and lime juice. Toss well and set aside.
3. In another small bowl, mix together sour cream and hot sauce for the crema.
4. Warm the tortillas in a dry skillet over medium heat for 1–2 minutes on each side.
5. To assemble the tacos, place a few spoonfuls of roasted squash on each tortilla. Top with diced January melon, cilantro-lime slaw, and a drizzle of spicy crema.
6. Serve immediately and enjoy!

These January Melon and Squash Tacos offer a fresh and exciting take on traditional tacos. The combination of roasted squash, sweet melon, and tangy slaw creates a delightful contrast of textures and flavors. The spicy crema adds an extra layer of richness, making these tacos perfect for a fun, flavorful dinner. Whether for Taco Tuesday or any night of the week, this dish is sure to please.

Note: More recipes are coming soon!