30+ Delicious January Squash and Apple Recipes to Try This Month

January is the perfect time to embrace the rich, earthy flavors of winter vegetables and fruits. One of the best combinations to savor during this chilly month is squash and apples.

These two ingredients not only complement each other beautifully in flavor but also bring warmth and comfort to any dish.

Whether you’re looking for savory meals like soups, gratins, or salads, or sweet treats such as pies, cakes, and crisps, squash and apples can easily take center stage in your January cooking.

Their seasonal availability and versatility make them the perfect ingredients for creating hearty and satisfying meals that are sure to warm you up during the colder months.

In this article, we’ll explore over 30 mouthwatering squash and apple recipes, from cozy soups and side dishes to indulgent desserts.

These recipes are perfect for those looking to enjoy seasonal produce while experimenting with a range of flavors and textures.

Get ready to indulge in the sweet, savory, and comforting goodness that these January staples have to offer.

30+ Delicious January Squash and Apple Recipes to Try This Month

Squash and apple recipes bring the best of winter produce to your table, offering rich flavors and a variety of textures that satisfy both the sweet tooth and savory cravings.

Whether you’re looking for a wholesome main dish, a side that complements your favorite winter meals, or a sweet dessert to enjoy with a cup of tea, these 30+ recipes will inspire your cooking all month long.

With their natural sweetness and versatility, squash and apples can easily transform everyday ingredients into extraordinary dishes.

So, this January, embrace the warmth and comfort of squash and apple combinations, and enjoy the season’s best offerings.

Apple and Butternut Squash Soup

This hearty and flavorful Apple and Butternut Squash Soup combines the natural sweetness of apples with the earthiness of butternut squash, creating a comforting dish perfect for chilly January days. The warming spices like cinnamon and nutmeg, along with the smooth texture of the squash, make this soup a perfect balance of flavors.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for creamier texture)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the diced butternut squash and apples to the pot, stirring to combine. Cook for 5-7 minutes to allow the flavors to develop.
3. Sprinkle in the cinnamon, nutmeg, salt, and pepper, then pour in the vegetable broth. Bring the mixture to a boil, reduce the heat, and let it simmer for 20-25 minutes, or until the squash is tender.
4. Using an immersion blender, puree the soup until smooth, or transfer to a blender in batches. If using heavy cream, stir it in now for a rich, creamy finish.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs or a drizzle of cream if desired.

This Apple and Butternut Squash Soup is a perfect meal to warm you up during the cold January weather. The combination of apples and squash creates a wonderful natural sweetness, while the spices add a cozy, comforting touch. It’s a simple, wholesome recipe that is great for meal prepping or enjoying as a light dinner. The addition of cream is optional but adds a luxurious richness to the soup, making it even more satisfying. Whether served as an appetizer or a main, this soup is sure to become a winter favorite.

Roasted Acorn Squash and Apple Salad

This Roasted Acorn Squash and Apple Salad brings together tender roasted acorn squash, crisp apples, and fresh greens, all tossed with a tangy vinaigrette. It’s a balanced salad that combines savory, sweet, and tart elements, making it an ideal side dish for any winter meal or a standalone light lunch.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cut into wedges
• 2 apples (Granny Smith or Gala), thinly sliced
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash wedges with 1 tablespoon of olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.
2. Roast the squash in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
3. While the squash is roasting, prepare the vinaigrette by whisking together the remaining tablespoon of olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. Once the squash is done, allow it to cool slightly before assembling the salad.
5. In a large bowl, combine the roasted squash, fresh greens, apple slices, walnuts, and goat cheese (if using).
6. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

This Roasted Acorn Squash and Apple Salad is a vibrant and delicious way to enjoy the flavors of winter produce. The sweetness of the roasted squash pairs beautifully with the crisp, tart apples and the richness of goat cheese. The walnuts add a delightful crunch, and the tangy honey-Dijon vinaigrette ties everything together. It’s a perfect side dish for a holiday meal or a refreshing light lunch to balance out the heavier winter dishes. You can also make it vegan by omitting the goat cheese and adjusting the dressing to suit your taste.

Spiced Squash and Apple Crumble

This Spiced Squash and Apple Crumble combines the comfort of a traditional fruit crumble with the addition of squash for extra flavor and texture. The squash adds a slight savory note that complements the sweet apples, while the cinnamon and nutmeg spice blend gives it a warm, wintery appeal. This dessert is perfect for a cozy evening or as a unique twist on a classic apple crisp.

Ingredients:

• 2 cups diced butternut squash (peeled and seeded)
• 3 apples (such as Granny Smith or Braeburn), peeled and sliced
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cubed
• Whipped cream or vanilla ice cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). In a medium saucepan, cook the diced butternut squash in boiling water for about 8 minutes, or until tender. Drain and set aside.
2. In a mixing bowl, toss the apples with the lemon juice, granulated sugar, cinnamon, and nutmeg. Add the cooked squash and mix gently.
3. Transfer the apple and squash mixture into a greased 9-inch baking dish.
4. In a separate bowl, combine the oats, flour, brown sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the apple and squash mixture.
6. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
7. Allow to cool slightly before serving with whipped cream or vanilla ice cream if desired.

This Spiced Squash and Apple Crumble is a comforting, indulgent dessert that’s perfect for winter. The combination of tender apples and squash creates a unique flavor profile, while the crumbly, buttery topping adds a satisfying crunch. The warm spices make this dessert especially inviting on chilly evenings, and the option to serve it with a scoop of ice cream or whipped cream takes it to the next level of decadence. Whether you’re serving it as a special treat for guests or enjoying it with your family, this crumble is sure to become a beloved winter dessert.

Cinnamon Roasted Squash and Apple Breakfast Quinoa

Cinnamon Roasted Squash and Apple Breakfast Quinoa is a wholesome, warming breakfast option that combines the heartiness of quinoa with the sweetness of cinnamon-roasted squash and apples. It’s a nutritious and satisfying way to start the day, packed with fiber, protein, and vitamins to fuel your morning.

Ingredients:

• 1 cup quinoa, rinsed
• 2 small apples (such as Gala or Fuji), peeled and chopped
• 1 small butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon maple syrup (optional)
• 1 cup almond milk (or any milk of choice)
• 1/4 cup chopped walnuts or pecans (optional)
• 1 tablespoon chia seeds (optional)
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced squash and chopped apples with olive oil, cinnamon, nutmeg, and a pinch of salt. Spread them in a single layer on a baking sheet.
2. Roast the squash and apples for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.
3. While the squash and apples are roasting, cook the quinoa. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the quinoa, reduce the heat to low, cover, and cook for about 15 minutes, or until all the water is absorbed.
4. Once the quinoa is cooked, fluff it with a fork and stir in the almond milk and maple syrup (if using).
5. Top the quinoa with the roasted squash and apples, then sprinkle with chopped nuts and chia seeds for extra texture and nutrition.
6. Serve warm and enjoy a hearty, nourishing breakfast.

This Cinnamon Roasted Squash and Apple Breakfast Quinoa is a deliciously filling and healthy option for your morning meal. The roasted apples and squash add a natural sweetness, while the quinoa provides protein and fiber, making this a well-rounded dish that keeps you satisfied throughout the day. The addition of walnuts or pecans gives a satisfying crunch, and the chia seeds boost the nutritional value with omega-3s and fiber. It’s a comforting, nutrient-dense dish that transforms typical breakfast grains into something special.

Apple and Squash Gratin with Gruyère Cheese

This Apple and Squash Gratin with Gruyère Cheese is a savory yet slightly sweet side dish that combines roasted squash, crisp apples, and melted Gruyère cheese. It’s an elegant dish that would be perfect for any winter gathering or holiday meal, offering a rich and satisfying flavor profile with just the right balance of sweetness and savory depth.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 2 medium apples (such as Braeburn or Honeycrisp), peeled and sliced
• 1 cup grated Gruyère cheese
• 1/2 cup heavy cream
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons butter, for greasing the dish
• Fresh thyme leaves (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter.
2. In a large mixing bowl, toss the sliced squash and apples with cinnamon, nutmeg, salt, and pepper.
3. Layer the squash and apple mixture in the prepared baking dish, alternating between the squash and apples.
4. Pour the heavy cream evenly over the layers, then sprinkle the grated Gruyère cheese over the top.
5. Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and the cheese is golden and bubbling.
6. Let the gratin sit for 5 minutes before serving. Garnish with fresh thyme if desired.

Apple and Squash Gratin with Gruyère Cheese is a sophisticated and comforting side dish that beautifully showcases the seasonal flavors of apples and squash. The creamy texture of the dish, combined with the richness of Gruyère cheese, creates a decadent but balanced flavor that pairs wonderfully with roasted meats or a festive holiday feast. The slightly sweet apples provide a nice contrast to the savory squash, while the spices and cheese bring depth to each bite. This gratin is sure to impress your guests and become a favorite winter recipe.

Apple and Winter Squash Pancakes

Apple and Winter Squash Pancakes are a cozy and flavorful twist on the classic breakfast dish. These pancakes are made with a combination of roasted winter squash and apples, creating a moist and naturally sweet batter. Perfect for chilly mornings, this recipe provides a comforting, nourishing start to your day, with the added benefits of seasonal produce.

Ingredients:

• 1 cup roasted winter squash (such as butternut or acorn), mashed
• 1 apple (such as Fuji or Gala), peeled and grated
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk (or non-dairy milk)
• 1 tablespoon maple syrup (optional)
• 1 tablespoon vanilla extract
• Butter or oil, for cooking

Instructions:

1. Preheat a griddle or skillet over medium heat and lightly grease with butter or oil.
2. In a large bowl, combine the mashed squash, grated apple, whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the egg, milk, maple syrup (if using), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface, then flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
6. Serve warm with additional maple syrup, a dollop of yogurt, or a sprinkle of powdered sugar.

Apple and Winter Squash Pancakes are a fantastic way to enjoy the comforting flavors of winter produce for breakfast. The roasted squash provides a subtle, natural sweetness and a tender texture, while the apples give the pancakes a delightful burst of freshness. These pancakes are wholesome and satisfying, thanks to the whole wheat flour and the added nutrients from the squash and apples. Whether served as a weekend breakfast treat or a special holiday morning dish, these pancakes are sure to please everyone at the table and offer a cozy start to any day.

Apple and Squash Soup with Coconut Milk

Apple and Squash Soup with Coconut Milk is a velvety, creamy soup that combines the earthy flavors of winter squash with the subtle sweetness of apples and the richness of coconut milk. Perfect for cozy evenings, this soup is full of warm spices and packed with vitamins, making it a nourishing and comforting dish for the colder months.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, or until softened.
2. Add the cubed squash and chopped apples to the pot, along with the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables and fruit with the spices.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the squash is tender and the apples have softened.
4. Add the coconut milk to the pot and stir to combine. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. (If the soup is too thick, add a little more broth to reach your desired consistency.)
5. Taste and adjust seasoning if necessary, adding more salt, pepper, or spices as desired.
6. Serve the soup hot, garnished with fresh thyme or parsley.

Apple and Squash Soup with Coconut Milk is the ultimate comfort food for the colder months. The blend of savory squash and sweet apples creates a harmonious balance, while the coconut milk adds a creamy, luxurious texture. The spices bring warmth and depth to the dish, making it perfect for cozy dinners or as a starter for a holiday meal. Not only does this soup taste delicious, but it also provides a nourishing boost of vitamins and fiber, making it a healthy and satisfying choice for any meal.

Roasted Squash and Apple Salad with Honey-Dijon Dressing

Roasted Squash and Apple Salad with Honey-Dijon Dressing is a vibrant and refreshing salad that combines roasted winter squash, crisp apples, and a tangy-sweet dressing. Topped with toasted nuts and fresh greens, this salad makes for a delicious and healthy lunch or side dish, ideal for autumn and winter gatherings.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 apples (such as Gala or Granny Smith), cored and sliced
• 4 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup toasted walnuts or pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Honey-Dijon Dressing:

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet.
2. Roast the squash for 20-25 minutes, or until golden and tender, stirring halfway through.
3. While the squash roasts, prepare the dressing. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and emulsified.
4. Once the squash is roasted and cooled slightly, toss the mixed greens, roasted squash, and sliced apples in a large bowl.
5. Drizzle the honey-Dijon dressing over the salad and toss to coat evenly.
6. Sprinkle the toasted nuts over the top and serve immediately.

Roasted Squash and Apple Salad with Honey-Dijon Dressing is a beautifully balanced dish that combines savory, sweet, and tangy flavors. The roasted squash adds depth and warmth, while the apples bring a crisp, refreshing contrast. The honey-Dijon dressing ties everything together with a zesty kick, and the toasted nuts provide a crunchy texture that makes the salad even more satisfying. Whether served as a side or a light meal, this salad is perfect for showcasing the best of autumn and winter produce.

Squash and Apple Muffins

Squash and Apple Muffins are a delightful, moist treat that brings together the flavors of roasted squash and apples in a soft, fluffy muffin. These muffins are lightly spiced with cinnamon and nutmeg, making them perfect for breakfast, snacks, or even dessert. Packed with vitamins and fiber, they offer a healthier twist on your favorite baked goods.

Ingredients:

• 1 cup roasted squash (butternut or acorn), mashed
• 1 apple (such as Fuji or Gala), peeled, cored, and grated
• 1 1/2 cups whole wheat flour
• 1/2 cup brown sugar or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup olive oil or melted butter
• 1/4 cup milk (or dairy-free alternative)
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, brown sugar, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, beat the eggs, then add the mashed squash, grated apple, olive oil (or melted butter), milk, and vanilla extract. Mix until combined.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined. If desired, fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Squash and Apple Muffins are a perfect autumn treat that combines the sweet, moist flavors of roasted squash and apples with the warmth of cinnamon and nutmeg. These muffins are not only delicious but also packed with nutrients, making them a healthier option for breakfast or a snack. The whole wheat flour adds fiber, while the addition of walnuts or pecans provides a satisfying crunch. Whether you’re enjoying them with a cup of tea or as part of a fall breakfast spread, these muffins are sure to be a hit with everyone.

Apple and Squash Crumble

Apple and Squash Crumble is a comforting, warm dessert that combines the sweet flavors of apples with the earthy depth of squash, all topped with a crispy, buttery crumble. This easy-to-make dessert is perfect for the fall season, offering a balance of sweet and savory flavors in every bite. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Ingredients:

• 2 cups butternut squash, peeled, cubed, and cooked
• 3 medium apples (such as Granny Smith or Braeburn), peeled, cored, and sliced
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/4 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed
• 1/4 cup chopped pecans or walnuts (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the cooked squash, sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss gently to combine, then transfer the mixture to the prepared baking dish.
3. In a separate bowl, make the crumble topping by combining the oats, flour, butter, and a pinch of salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the apple and squash mixture. If using, sprinkle the chopped nuts over the top for added crunch.
5. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
6. Let the crumble cool slightly before serving. Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Apple and Squash Crumble is a delicious dessert that beautifully balances the sweetness of apples with the richness of squash. The warm, spiced filling contrasts wonderfully with the crunchy, buttery topping, making every bite a treat. This dessert is perfect for fall gatherings or a cozy family dinner, offering both comfort and flavor in one easy-to-make dish. Whether enjoyed on its own or paired with a cold scoop of ice cream, this crumble is sure to become a seasonal favorite.

Squash and Apple Scones

Squash and Apple Scones are a delightful combination of tender scone dough with chunks of roasted squash and apple, creating a light and airy texture with a burst of natural sweetness. These scones are perfect for breakfast or tea time, offering a savory-sweet balance that highlights the seasonal flavors of autumn. Serve them warm with a dollop of clotted cream or jam for an extra treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup cold butter, cubed
• 1 cup roasted butternut squash, mashed
• 1/2 cup chopped apple (such as Fuji or Gala)
• 1/4 cup milk
• 1 egg (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the mashed squash and chopped apple, then slowly add the milk, mixing just until the dough comes together. If the dough feels too sticky, add a bit more flour.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick disk. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
6. Beat the egg and brush it lightly over the tops of the scones for a golden finish.
7. Bake for 15-20 minutes, or until the scones are golden brown on top.
8. Serve warm, with clotted cream or jam if desired.

Squash and Apple Scones are a perfect autumn treat that combines the warmth of roasted squash with the crisp sweetness of apples. These scones are buttery and soft, with a light crumb and a fragrant, spiced flavor that’s perfect for fall mornings. They can be enjoyed as a cozy breakfast or served as part of a delightful afternoon tea. Whether you enjoy them plain or with a dollop of cream, these scones are sure to make your fall season feel extra special.

Apple and Squash Risotto

Apple and Squash Risotto is a creamy, savory-sweet dish that brings together the smooth, velvety texture of risotto with the richness of roasted squash and the fresh sweetness of apples. This dish is both comforting and elegant, perfect for a cozy dinner or a special occasion. The hint of sage and Parmesan adds layers of flavor that complement the autumn produce beautifully.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, peeled, cubed, and roasted
• 1 apple (such as Honeycrisp or Gala), peeled, cored, and chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 teaspoon fresh sage, finely chopped (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes, or until softened.
2. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine and cook until it is mostly absorbed by the rice.
4. Begin adding the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
5. In the last 5 minutes of cooking, stir in the roasted squash, chopped apple, and fresh sage (if using). Continue stirring until the squash is heated through and the apples are tender.
6. Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan if desired.

Apple and Squash Risotto is a rich, satisfying dish that highlights the best of fall produce. The sweet apples and roasted squash pair beautifully with the creamy texture of the risotto, while the Parmesan and sage bring depth and complexity to the flavor. This dish is perfect for a special dinner, as it’s both comforting and elegant. Whether served as a main or a side dish, Apple and Squash Risotto will become a new fall favorite in your recipe repertoire.

Apple and Squash Soup

Apple and Squash Soup is a creamy and velvety fall soup that combines the natural sweetness of apples with the earthy richness of squash. Perfectly spiced with cinnamon, nutmeg, and a hint of ginger, this soup is a warm, comforting dish that pairs beautifully with a slice of crusty bread. It’s easy to make and ideal for chilly autumn days when you crave something nourishing and satisfying.

Ingredients:

• 2 cups butternut squash, peeled, cubed, and roasted
• 2 medium apples (such as Granny Smith or Fuji), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
• 1 tablespoon maple syrup (optional, for extra sweetness)
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for creaminess)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the chopped apples, roasted squash, cinnamon, nutmeg, and ginger to the pot. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes, until the apples and squash are very soft.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
5. Return the soup to the pot and stir in the maple syrup (if using) and heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat for an additional 5 minutes, then serve hot, garnished with a drizzle of cream or a sprinkle of roasted squash seeds if desired.

Apple and Squash Soup is a delightful, comforting dish that balances the sweetness of apples with the creamy richness of squash. The warm spices like cinnamon, nutmeg, and ginger make it perfect for the autumn season, offering a cozy, hearty meal that’s both nutritious and flavorful. Whether enjoyed as a starter or a light meal, this soup will quickly become a fall favorite, offering a cozy, flavorful bowl of comfort on chilly days.

Squash and Apple Gratin

Squash and Apple Gratin is a savory-sweet side dish that layers tender slices of squash and apple, topped with a rich, cheesy crust. It’s a perfect dish for holiday gatherings or as a comforting accompaniment to any fall meal. The combination of roasted squash and apples offers a perfect balance of flavors, while the melted cheese and crispy topping elevate the dish to a new level of comfort.

Ingredients:

• 2 cups butternut squash, peeled and thinly sliced
• 2 apples (such as Gala or Braeburn), peeled, cored, and thinly sliced
• 1/2 cup grated Gruyère or cheddar cheese
• 1/4 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon butter, for greasing the baking dish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter.
2. In a large bowl, combine the sliced squash and apples. Season with cinnamon, nutmeg, salt, and pepper.
3. Layer the squash and apple mixture in the prepared baking dish, alternating between the squash and apple slices for a visually appealing presentation.
4. In a small bowl, combine the grated cheeses and sprinkle half of the mixture over the layered squash and apples.
5. Pour the heavy cream evenly over the squash and apple layers, then sprinkle the remaining cheese on top.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly and the squash is tender.
7. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh thyme leaves before serving.

Squash and Apple Gratin is a deliciously indulgent side dish that showcases the best of autumn produce. The creamy texture of the heavy cream and melted cheese pairs perfectly with the natural sweetness of the apples and the earthy squash. This gratin is rich, flavorful, and easy to make, making it a perfect addition to your fall meal or holiday table. Whether served alongside roasted meats or as a standalone dish, it’s a guaranteed crowd-pleaser.

Apple and Squash Salad with Maple Vinaigrette

Apple and Squash Salad with Maple Vinaigrette is a vibrant and refreshing fall salad that combines roasted squash and crisp apples with mixed greens, nuts, and a tangy-sweet dressing. The maple vinaigrette adds a burst of flavor while complementing the sweetness of the squash and apples. This salad makes for a perfect light lunch or a hearty side dish to accompany your fall meals.

Ingredients:

• 2 cups butternut squash, peeled, cubed, and roasted
• 2 apples (such as Honeycrisp or Gala), cored and sliced
• 4 cups mixed salad greens (such as arugula, spinach, or baby kale)
• 1/4 cup toasted pecans or walnuts
• 1/4 cup crumbled feta or goat cheese (optional)
• 1 tablespoon olive oil (for roasting squash)

For the Maple Vinaigrette:

• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, and spread it out in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, whisk together the ingredients for the maple vinaigrette in a small bowl. Set aside.
3. In a large salad bowl, combine the mixed greens, roasted squash, apple slices, and toasted nuts. If using, add the crumbled cheese.
4. Drizzle the maple vinaigrette over the salad and toss gently to combine.
5. Serve immediately as a light lunch or a refreshing side dish.

Apple and Squash Salad with Maple Vinaigrette is a perfect blend of sweet, savory, and tangy flavors, making it a great addition to any fall meal. The roasted squash and fresh apples provide a satisfying texture and taste, while the maple vinaigrette ties everything together with a deliciously sweet note. This salad is light yet hearty, making it perfect as a standalone lunch or paired with roasted meats. It’s a beautiful, healthy, and flavorful dish that will be a hit at your next autumn gathering.

Note: More recipes are coming soon!