30+ Irresistible January Roasted Squash Recipes to Spice Up Menu

As January rolls in with its crisp air and cozy vibes, there’s no better time to embrace the warmth and richness of roasted squash.

Packed with flavor, color, and nutrients, roasted squash is the perfect dish for winter meals.

Whether you’re looking for a side dish to complement your main course or a vegetarian main that’s both filling and satisfying, roasted squash offers endless possibilities.

From the classic butternut to the lesser-known Hokkaido and delicate honeynut, squash is a versatile ingredient that can be seasoned to suit your taste—whether sweet or savory.

In this post, we’ve compiled over 30 roasted squash recipes to inspire your January cooking.

Each recipe celebrates the beauty of roasted squash in a unique way, incorporating everything from maple syrup and thyme to chili and lime.

Whether you’re a fan of the comforting richness of winter squashes or looking to experiment with bold, exotic flavors, this list has something for every palate.

Let these recipes bring warmth, nutrition, and a dash of creativity to your January kitchen!

30+ Irresistible January Roasted Squash Recipes to Spice Up Menu

With over 30 roasted squash recipes at your fingertips, your January meals are about to get a whole lot more exciting.

The beauty of squash lies in its adaptability—it can be roasted with sweet spices for a dessert-like treat or infused with savory herbs for a hearty side dish.

No matter your preferences, roasted squash can easily become the star of your winter dishes.

As you explore these diverse recipes, don’t forget to mix and match your favorite squash varieties with various seasonings to discover new flavor profiles.

So, fire up your oven and get ready to fill your kitchen with the delightful aroma of roasted squash that will not only nourish your body but also warm your heart this January.

Roasted Butternut Squash with Sage and Garlic

This roasted butternut squash recipe brings out the natural sweetness of the squash, balanced by the earthy flavors of garlic and sage. A perfect side dish for cozy January meals, it pairs well with both meats and vegetarian options alike.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage)
• Salt and freshly ground black pepper, to taste
• 1 tbsp maple syrup (optional for added sweetness)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, garlic, sage, 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, turning the squash halfway through, until tender and golden brown.
5. For a hint of sweetness, drizzle with maple syrup just before serving.

The combination of sage and garlic transforms the naturally sweet flavor of the butternut squash into a savory masterpiece. Roasting enhances the texture, creating a caramelized exterior with a soft, tender interior. This dish is perfect for a healthy side or even a light vegetarian meal during the colder January months. The optional maple syrup adds a subtle sweetness that complements the savory elements, giving this dish a perfect balance.

Roasted Acorn Squash with Parmesan and Thyme

Roasting acorn squash brings out its rich, nutty flavor, making it a comforting dish for chilly January evenings. Topped with Parmesan and fresh thyme, it turns into an elegant yet easy-to-prepare side that pairs beautifully with any main dish.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the cut sides of the acorn squash with olive oil and season with salt, pepper, and thyme.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, until the squash is tender and easily pierced with a fork.
5. Flip the squash halves, sprinkle with Parmesan cheese, and roast for an additional 5-7 minutes until the cheese is melted and golden.

The savory, cheesy top contrasts beautifully with the soft, buttery flesh of the roasted acorn squash. The thyme provides a subtle herbal note, while the Parmesan brings a sharpness that complements the natural sweetness of the squash. This simple yet sophisticated dish will warm up your January dinners and is especially good when served alongside roasted meats or grain-based salads.

Roasted Delicata Squash with Cinnamon and Honey

Delicata squash has a unique flavor, sweet with a hint of nuttiness. Roasting it with cinnamon and honey makes it the perfect winter dish that combines savory and sweet notes. This recipe is ideal for an easy weeknight side or a light dessert.

Ingredients:

• 2 delicata squash, halved, seeds removed, and sliced into 1/2-inch rings
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tbsp honey
• Salt, to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the delicata squash rings with olive oil, cinnamon, and salt until evenly coated.
3. Spread the squash rings out on a baking sheet lined with parchment paper in a single layer.
4. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
5. Drizzle the roasted squash with honey just before serving.

The natural sweetness of delicata squash is enhanced with the warmth of cinnamon and the rich, floral notes of honey. The roasting process caramelizes the squash, giving it a perfect crispy edge, while the honey adds a touch of sweetness that makes each bite feel like a treat. This dish is a wonderful way to enjoy squash in January, whether you serve it as a comforting side or a unique sweet addition to your meal.

Roasted Kabocha Squash with Coconut and Lime

This roasted kabocha squash recipe adds tropical flair to your January table with the creamy sweetness of kabocha paired with coconut and lime. It’s a fragrant, flavorful side that works wonderfully with both grilled meats and vegetarian dishes.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cut into wedges
• 2 tbsp coconut oil, melted
• 1/4 cup shredded unsweetened coconut
• Zest and juice of 1 lime
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Toss the squash wedges in melted coconut oil, ensuring they are evenly coated. Season with salt and pepper.
3. Arrange the wedges on a baking sheet lined with parchment paper, cut-side down.
4. Roast for 35-40 minutes, flipping halfway through, until the squash is tender and golden brown.
5. After roasting, sprinkle the squash with shredded coconut, lime zest, and a drizzle of lime juice before serving.

The combination of coconut oil and shredded coconut adds a creamy, rich texture, while the lime zest and juice offer a refreshing citrus kick that cuts through the sweetness of the kabocha squash. Roasting the squash brings out its natural flavor, making it a warm, satisfying side dish. This recipe is an excellent way to brighten up your January meals with a touch of tropical charm.

Roasted Spaghetti Squash with Roasted Red Pepper and Feta

This roasted spaghetti squash dish is a healthy, low-carb alternative to pasta, featuring roasted red peppers and creamy feta cheese. It’s an ideal choice for a hearty yet light January meal or side dish that still feels indulgent.

Ingredients:

• 1 large spaghetti squash, halved and seeds removed
• 2 tbsp olive oil
• 1/2 cup roasted red peppers, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the inside of the spaghetti squash halves with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes, until the strands are easily scraped with a fork.
4. Once roasted, scrape the squash flesh into strands with a fork and transfer it to a serving dish.
5. Toss the squash with roasted red peppers, crumbled feta, and parsley. Adjust seasoning as needed and serve.

This roasted spaghetti squash recipe provides a satisfying texture that mimics pasta, yet it’s much lighter. The roasted red peppers add a smoky, slightly sweet depth, while the feta brings a tangy, creamy contrast. It’s a fresh, healthy dish that offers a hearty and flavorful option for your January meals. Whether served as a main or side, it’s a perfect balance of savory and bright.

Roasted Sweet Dumpling Squash with Balsamic Glaze and Walnuts

Sweet dumpling squash is tender and naturally sweet, and when roasted with balsamic glaze and toasted walnuts, it creates a delightful combination of flavors and textures. This dish works as a beautiful side for holiday or casual winter meals.

Ingredients:

• 2 sweet dumpling squash, halved and seeds removed
• 2 tbsp olive oil
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30-35 minutes, until tender.
4. While the squash roasts, combine the balsamic vinegar and honey in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
5. Once the squash is done, drizzle the balsamic glaze over the top, sprinkle with toasted walnuts, and serve.

The roasted sweet dumpling squash offers a beautifully caramelized exterior with a delicate, creamy interior. The balsamic glaze adds a tangy sweetness that perfectly complements the squash, while the toasted walnuts introduce a crunchy, nutty element that elevates the dish. This is a simple yet elegant side that will brighten up your January dinner table, offering both sweetness and savory depth.

Roasted Honeynut Squash with Cinnamon and Brown Sugar

Honeynut squash, a smaller relative of butternut squash, is naturally sweet and rich, making it a perfect choice for roasting. This recipe enhances its sweetness with cinnamon and brown sugar, creating a comforting dish that feels like a warm hug on chilly January nights.

Ingredients:

• 2 honeynut squashes, halved and seeds removed
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• Salt, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the cut sides of the honeynut squashes with olive oil and sprinkle with brown sugar, cinnamon, and a pinch of salt.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, until the squash is tender and golden brown.
5. Flip the squash halves, sprinkle with a little more brown sugar, and roast for an additional 5 minutes to caramelize.

The natural sweetness of honeynut squash shines through in this recipe, with the cinnamon and brown sugar enhancing its flavor in a rich, satisfying way. Roasting deepens the squash’s sweetness, while the olive oil helps create a beautifully golden exterior. This dish is perfect as a sweet side or a comforting addition to any meal, especially in the colder months of January when you crave something warming and filling.

Roasted Pumpkin Squash with Chili and Lime

This roasted pumpkin squash recipe combines the richness of the squash with a spicy kick from chili and a fresh zing from lime, offering a balanced, flavorful dish that’s both savory and a little tangy.

Ingredients:

• 1 medium pumpkin squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp chili powder
• Zest and juice of 1 lime
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash cubes in olive oil, chili powder, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
4. Once roasted, sprinkle with lime zest and squeeze lime juice over the top before serving.

The chili powder adds a subtle heat that contrasts beautifully with the squash’s natural sweetness, while the lime brightens the dish with a refreshing citrusy note. Roasting the squash intensifies its flavor, making each bite rich and satisfying. This dish is perfect as a side for both spicy and milder mains, and it’s sure to warm up any January meal with its lively combination of flavors.

Roasted Red Kuri Squash with Honey and Thyme

Red Kuri squash is a wonderfully sweet and nutty variety, and when roasted with honey and thyme, it creates a complex, fragrant side dish that pairs wonderfully with both savory and slightly sweet mains. This recipe is simple yet full of flavor.

Ingredients:

• 1 red kuri squash, halved and seeds removed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with olive oil, honey, thyme, salt, and pepper.
3. Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 30-35 minutes, until tender and caramelized.
4. Flip the squash halves over and roast for an additional 5-7 minutes to enhance the caramelization and honey glaze.

The natural sweetness of the red kuri squash is elevated by the honey, which adds a rich, golden sweetness that pairs beautifully with the earthy thyme. Roasting intensifies the squash’s flavor, giving it a soft, creamy texture inside with a slightly crispy exterior. This dish is perfect as a side to any winter meal, offering a delightful balance of savory and sweet notes that will brighten your January table.

Roasted Carnival Squash with Parmesan and Garlic

Carnival squash, with its vibrant orange and green skin, has a mildly sweet and nutty flavor that shines when roasted. Paired with garlic and Parmesan, this dish becomes a savory treat perfect for winter meals, bringing both color and flavor to your January table.

Ingredients:

• 2 carnival squashes, halved and seeds removed
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with olive oil, sprinkle with minced garlic, dried oregano, salt, and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30-35 minutes, until tender.
4. Flip the squash halves over, sprinkle with Parmesan cheese, and roast for an additional 5-7 minutes, until the cheese is melted and golden.

The sweet and nutty flavor of carnival squash is brought to life with garlic and Parmesan, creating a dish that’s both hearty and flavorful. The roasting process enhances the squash’s natural sweetness, while the Parmesan adds a savory, salty contrast that balances the dish perfectly. This simple yet delicious recipe is a great addition to your January meals, especially when paired with roasted meats or grains.

Roasted Blue Hubbard Squash with Maple and Sage

Blue Hubbard squash is known for its dense, sweet flesh and ability to absorb bold flavors. This roasted version, flavored with maple syrup and fresh sage, offers a wonderful balance of sweetness and earthiness, making it a perfect side for your winter meals.

Ingredients:

• 1 medium blue Hubbard squash, peeled, seeded, and cut into chunks
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp fresh sage leaves, chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash chunks with olive oil, maple syrup, fresh sage, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet lined with parchment paper in a single layer.
4. Roast for 30-35 minutes, flipping halfway through, until the squash is golden and tender.

The combination of maple syrup and sage enhances the naturally sweet, nutty flavor of blue Hubbard squash. Roasting the squash caramelizes its edges, creating a perfect balance of sweet and savory in each bite. This dish is ideal for a cozy January dinner, complementing both roasted meats and plant-based options. The earthy sage brings depth to the sweetness of the maple syrup, creating a warm, comforting flavor profile that suits the winter season beautifully.

Roasted Delicata Squash with Pomegranate and Feta

This roasted delicata squash recipe brings together the sweetness of the squash, the tang of feta, and the burst of freshness from pomegranate seeds. The combination of textures and flavors makes this dish a vibrant and healthy addition to your January meals.

Ingredients:

• 2 delicata squashes, halved and seeds removed, then sliced into half-moons
• 2 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup pomegranate seeds
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the delicata squash slices with olive oil and season with salt and pepper.
3. Arrange the squash slices in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and golden.
5. Once roasted, sprinkle the squash with crumbled feta, pomegranate seeds, and fresh parsley.

The sweet, tender delicata squash pairs beautifully with the tangy feta cheese and juicy pomegranate seeds, creating a dish that’s both refreshing and satisfying. Roasting the squash brings out its natural sweetness, while the feta adds a creamy, salty richness. The pomegranate seeds provide a delightful pop of color and freshness that brightens the dish, making it a stunning and flavorful side for your winter meals. This recipe is perfect for January gatherings, offering both a festive appearance and a balance of flavors.

Roasted Golden Nugget Squash with Maple Butter and Pecans

Golden nugget squash, known for its sweet, rich flavor and vibrant orange skin, is enhanced with the sweetness of maple butter and the crunch of toasted pecans. This dish is perfect for a cozy, indulgent January meal that feels both comforting and sophisticated.

Ingredients:

• 2 golden nugget squashes, halved and seeds removed
• 2 tbsp butter, melted
• 2 tbsp maple syrup
• 1/4 cup pecans, chopped and toasted
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with melted butter, maple syrup, salt, and pepper.
3. Place the squash cut-side down on a baking sheet lined with parchment paper.
4. Roast for 35-40 minutes, until the squash is tender and golden.
5. Once roasted, sprinkle the toasted pecans over the squash halves and serve.

The rich, buttery maple syrup glaze perfectly complements the naturally sweet and creamy flesh of the golden nugget squash. Toasted pecans add a crunchy texture and nutty flavor, balancing the sweetness of the squash. This dish offers a luxurious yet easy-to-make side that elevates any winter meal, making it a perfect choice for a special January dinner or holiday gathering.

Roasted Hokkaido Squash with Cumin and Coriander

Hokkaido squash, also known as red kuri squash, has a nutty, slightly sweet flavor that works wonderfully with warm spices. This recipe, featuring cumin and coriander, creates a fragrant, earthy dish that’s perfect for a savory January side or light main.

Ingredients:

• 1 medium Hokkaido squash, halved and seeds removed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with olive oil and season with cumin, coriander, salt, and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, until the squash is tender and golden.
5. Once roasted, scoop the squash flesh into a serving dish, mixing it with the roasted spices for an even coating.

The warm, earthy spices of cumin and coriander enhance the nutty flavor of the Hokkaido squash, making it a perfect savory dish for January. Roasting the squash brings out its sweetness while the cumin and coriander add depth and complexity. This dish is perfect as a side for roasted meats or paired with grains and legumes for a wholesome vegetarian meal.

Roasted Buttercup Squash with Rosemary and Garlic

Buttercup squash, with its dense and slightly sweet flesh, is ideal for roasting. In this recipe, it’s paired with rosemary and garlic to create a savory dish with aromatic, earthy flavors that complement the natural sweetness of the squash.

Ingredients:

• 2 buttercup squashes, halved and seeds removed
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with olive oil and season with minced garlic, rosemary, salt, and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 35-40 minutes, flipping halfway through, until the squash is soft and golden brown.
5. Once roasted, scoop out the flesh and transfer it to a serving dish, mixing it with the garlic and rosemary for a fragrant, flavorful finish.

The aromatic rosemary and garlic elevate the naturally sweet and creamy texture of buttercup squash. Roasting brings out its rich, deep flavors, creating a perfect savory side dish for any winter meal. This recipe is simple but packs a punch with its depth of flavor, making it an ideal choice for a cozy January dinner.

Note: More recipes​ are coming soon!