30+ Delicious January Squash Main Dish Recipes to Warm You Up

As the winter months settle in, there’s nothing more comforting than warming up with hearty, flavorful meals.

January is the perfect time to embrace the seasonal bounty of squash, which is not only delicious but versatile enough to create a variety of satisfying main dishes.

From creamy risottos to savory stuffed squash and hearty soups, squash makes an excellent base for a variety of recipes that are perfect for the season.

Whether you’re looking to try a new twist on an old favorite or exploring creative ways to incorporate squash into your meals, these 30+ January squash main dish recipes will inspire you to get cooking in the kitchen.

Full of earthy flavors, natural sweetness, and rich textures, these dishes will surely become favorites in your winter meal rotation.

30+ Delicious January Squash Main Dish Recipes to Warm You Up

Squash is more than just a side dish—its rich texture and versatile flavors make it a fantastic choice for creating a wide range of main dishes.

Whether you’re preparing a comforting casserole, a hearty soup, or a savory roasted dish, squash adds warmth and nutrition to any meal.

The 30+ recipes shared here offer a variety of ways to enjoy squash, showcasing its ability to complement other ingredients like grains, legumes, meats, and spices.

From vegetarian options to those featuring meat, these dishes are perfect for anyone looking to add more plant-based ingredients or winter vegetables into their diet.

So, next time you’re in the kitchen, let squash take center stage and transform your meal into something memorable and satisfying.

Spaghetti Squash Primavera

This vibrant Spaghetti Squash Primavera combines roasted spaghetti squash strands with a colorful assortment of fresh vegetables, all tossed in a savory garlic and herb sauce. It’s a light yet satisfying main dish that delivers loads of flavor while being low in carbs. This recipe is perfect for a quick weeknight meal or as a side dish for larger gatherings. The natural sweetness of the squash complements the earthy vegetables, making every bite a balanced, nutritious delight.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
2. Roast the squash for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
3. While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, yellow squash, and tomatoes. Cook for about 5-7 minutes until the vegetables are tender and slightly caramelized.
4. Add garlic, oregano, and red pepper flakes (if using) to the vegetables, and sauté for another 1-2 minutes until fragrant.
5. Once the squash is roasted, use a fork to scrape out the strands into a large bowl. Toss the squash strands with the sautéed vegetables and fresh basil. Sprinkle with Parmesan cheese if desired.
6. Serve immediately, garnished with additional basil or Parmesan if preferred.

This Spaghetti Squash Primavera is a delightful, healthful dish that brings together the flavors of fresh vegetables and roasted squash in a simple yet elegant way. It’s a great option for anyone looking to cut carbs or eat more vegetables without sacrificing taste or satisfaction. The versatility of the vegetables and the hint of garlic and herbs makes it an excellent choice for a variety of diets and occasions. Plus, it’s a perfect meal to prep in advance and enjoy throughout the week.

Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry is a rich and comforting dish that brings the warmth of curry spices together with the natural sweetness of butternut squash and the hearty texture of chickpeas. This dish is vegan, gluten-free, and packed with nutrients. The creamy coconut milk base enhances the flavors, creating a dish that’s aromatic, filling, and perfect for a cozy dinner or meal prep. Paired with rice or flatbread, this curry is a well-rounded, flavorful main course.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• Rice or naan for serving

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
2. Add garlic and ginger, and sauté for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for about 1 minute to allow the spices to bloom.
4. Add the cubed butternut squash, chickpeas, coconut milk, and vegetable broth. Stir to combine, then bring to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.
5. Season the curry with salt and pepper to taste. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.
6. Serve the curry over rice or with naan, and garnish with fresh cilantro.

This Butternut Squash and Chickpea Curry is a perfect balance of sweet, savory, and spicy. The creamy coconut milk provides richness while the spices create depth and warmth, making it an ideal dish for any season. It’s not only hearty and nutritious but also easy to make, making it a fantastic choice for meal prep or a cozy dinner with minimal effort. Whether you’re serving it to family or preparing it for yourself, this curry is sure to become a go-to recipe.

Acorn Squash Stuffed with Quinoa and Cranberries

Acorn Squash Stuffed with Quinoa and Cranberries is a wholesome, visually striking dish that makes an excellent main course for a plant-based meal. The sweet and nutty flavor of roasted acorn squash is complemented by a savory-sweet quinoa stuffing featuring cranberries, nuts, and aromatic herbs. This dish is not only nutritious but also packed with flavor, making it ideal for special occasions, weeknight dinners, or holiday feasts. It’s a versatile recipe that can be customized with your favorite ingredients.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup fresh parsley, chopped
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until the squash is tender and golden.
2. Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened.
4. Stir in the cranberries, walnuts (or pecans), cinnamon, and nutmeg, cooking for another 2 minutes. Add the cooked quinoa to the skillet and mix well.
5. Stuff the roasted acorn squash halves with the quinoa mixture, packing it in gently. Drizzle with maple syrup if desired for added sweetness.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through and golden on top.
7. Garnish with fresh parsley before serving.

Acorn Squash Stuffed with Quinoa and Cranberries offers a delightful blend of textures and flavors. The tender, sweet squash pairs perfectly with the nutty quinoa and the tangy cranberries, creating a dish that’s both satisfying and festive. This recipe is ideal for those seeking a plant-based, filling main course that’s packed with nutrients. Its colorful presentation makes it a showstopper at dinner parties or holiday meals, while the comforting flavors ensure it will become a family favorite.

Roasted Butternut Squash and Black Bean Tacos

Roasted Butternut Squash and Black Bean Tacos are a savory and flavorful twist on traditional tacos. This dish features roasted cubes of sweet butternut squash paired with protein-rich black beans, all nestled in soft corn tortillas. The combination of warm spices, creamy avocado, and a tangy lime dressing makes this taco recipe perfect for a quick and satisfying weeknight dinner. It’s a vibrant, filling meal that’s vegetarian, gluten-free, and full of nutrition, making it perfect for taco night with a healthy spin.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon sour cream (optional)
• 1/4 cup crumbled queso fresco (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, cumin, and chili powder. Spread the squash in a single layer on a baking sheet.
2. Roast the squash for 25-30 minutes, or until it is tender and lightly browned, flipping halfway through for even cooking.
3. While the squash roasts, warm the black beans in a small saucepan over medium heat until heated through. Season with a pinch of salt and pepper.
4. Warm the corn tortillas in a dry skillet over medium heat for about 1 minute per side, or until soft and slightly charred.
5. Assemble the tacos by placing a spoonful of roasted butternut squash and black beans in each tortilla. Top with sliced avocado, a squeeze of lime juice, fresh cilantro, and any optional toppings like sour cream or crumbled queso fresco.
6. Serve immediately with extra lime wedges on the side.

Roasted Butternut Squash and Black Bean Tacos offer a perfect balance of textures and flavors. The creamy avocado, earthy black beans, and sweet squash are complemented by the bright, zesty lime dressing. This recipe is a wonderful vegetarian option that’s filling and full of nutrients, making it a great choice for a healthy taco night. The simple yet flavorful ingredients come together quickly, creating a dish that’s easy to prepare but bursting with fresh, vibrant flavors.

Spaghetti Squash Alfredo with Garlic Mushrooms

Spaghetti Squash Alfredo with Garlic Mushrooms takes a classic comfort dish and turns it into a lighter, healthier version without sacrificing flavor. The creamy Alfredo sauce, made from cashews and nutritional yeast, coats the tender strands of roasted spaghetti squash, while the garlic mushrooms add an earthy depth. This dish is rich in texture and flavor, making it a perfect weeknight dinner or a comforting dish for any occasion. Plus, it’s a great way to enjoy all the deliciousness of Alfredo without the heaviness of traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cashews, soaked in water for at least 4 hours or overnight
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, or until the squash is tender and the strands pull away easily with a fork.
2. While the squash roasts, make the Alfredo sauce by draining the soaked cashews and blending them with water, nutritional yeast, garlic powder, and lemon juice in a high-speed blender until smooth and creamy. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they begin to brown and soften. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
4. Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands. Toss the squash with the creamy Alfredo sauce and sautéed garlic mushrooms, mixing until well combined.
5. Serve the dish with a sprinkle of fresh parsley and optional Parmesan cheese.

Spaghetti Squash Alfredo with Garlic Mushrooms is a fantastic alternative to traditional pasta dishes. It’s light yet creamy, with the spaghetti squash acting as the perfect vehicle for the rich Alfredo sauce. The garlic mushrooms add depth and a savory umami flavor, making this dish as satisfying as it is healthy. This recipe is ideal for anyone looking for a low-carb or dairy-free alternative to classic comfort food, and it’s sure to be a hit with anyone who enjoys creamy, flavorful dishes.

Roasted Acorn Squash with Pecan and Cranberry Stuffing

Roasted Acorn Squash with Pecan and Cranberry Stuffing is a cozy and visually stunning main dish. The sweet, tender acorn squash is roasted to perfection and stuffed with a hearty mixture of quinoa, pecans, cranberries, and herbs. This dish is a wonderful balance of savory and sweet, making it an ideal choice for a holiday meal, a special occasion, or a weeknight dinner. It’s nutrient-dense, full of flavors, and can easily be made vegan and gluten-free. This recipe combines the richness of winter squash with a colorful, delicious stuffing that everyone will love.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until the squash is tender and the edges are lightly browned.
2. While the squash roasts, bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce heat, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened.
4. Stir in the cranberries, pecans, parsley, cinnamon, and nutmeg. Cook for 2 minutes to toast the pecans and combine the flavors.
5. Once the quinoa is cooked, fluff with a fork and stir it into the onion and cranberry mixture. If desired, drizzle with maple syrup for added sweetness.
6. Stuff the roasted acorn squash halves with the quinoa stuffing. Return to the oven and bake for an additional 10-15 minutes to heat through.
7. Serve warm, garnished with additional fresh parsley if desired.

Roasted Acorn Squash with Pecan and Cranberry Stuffing is a stunning, flavorful dish that combines the natural sweetness of acorn squash with a savory-sweet filling. The quinoa stuffing adds a nutritious, hearty element, while the pecans and cranberries provide a delightful crunch and burst of tartness. This recipe is not only visually appealing but also incredibly satisfying and full of seasonal flavors, making it a perfect choice for a festive meal or a cozy dinner. It’s versatile and can easily be adapted to suit different dietary preferences, making it a dish everyone can enjoy.

Stuffed Delicata Squash with Sausage and Kale

Stuffed Delicata Squash with Sausage and Kale is a hearty and satisfying main dish that brings together the best of fall flavors. The delicata squash is naturally sweet and tender, providing a perfect base for the savory filling of sausage, kale, and herbs. This recipe combines protein-rich sausage, nutrient-packed kale, and a touch of Parmesan cheese for a savory stuffing that perfectly complements the squash. It’s a great option for a weeknight dinner or a special occasion, offering a balanced meal full of flavor and nutrients.

Ingredients:

• 2 delicata squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound sausage (Italian or your choice), casing removed
• 2 cups kale, chopped
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chicken or vegetable broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the cut sides of the delicata squash with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes, or until the squash is tender.
2. While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
3. Add the onion and garlic to the skillet with the sausage and cook for an additional 3 minutes, until the onion is soft and fragrant.
4. Stir in the chopped kale and cook for another 3-5 minutes, until the kale has wilted. Add the red pepper flakes, if using, and the broth, cooking until the mixture is heated through.
5. Once the squash is roasted, remove it from the oven and flip the halves over. Stuff each squash half with the sausage and kale mixture, pressing it down gently.
6. Sprinkle the Parmesan cheese on top of the stuffing, then return the squash to the oven for an additional 5-7 minutes, until the cheese is melted and golden.
7. Garnish with fresh parsley, and serve warm.

Stuffed Delicata Squash with Sausage and Kale is a filling, flavorful dish that perfectly balances savory and sweet elements. The delicata squash’s delicate texture and natural sweetness complement the rich sausage and earthy kale, making it a delicious and satisfying meal. This recipe is a great way to enjoy seasonal produce while incorporating protein and greens, making it a wholesome and comforting dish. Whether you’re looking for an impressive dinner for guests or a cozy meal for your family, this stuffed squash recipe delivers both flavor and nutrition.

Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry is a fragrant, hearty, and warming dish that brings together the sweetness of butternut squash with the earthiness of chickpeas in a rich, spiced coconut milk sauce. This vegetarian curry is packed with layers of flavor from aromatic spices like cumin, turmeric, and coriander, and the addition of creamy coconut milk creates a luxurious texture. It’s a perfect dish for colder months, offering comfort and nourishment in every bite. Served with rice or flatbread, it’s a well-rounded, satisfying meal that is both filling and nutritious.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed butternut squash and cook for 5-7 minutes, stirring occasionally, until the squash is lightly browned. Season with salt and pepper.
2. Add the onion, garlic, and ginger to the pot and cook for another 3-4 minutes until the onion softens.
3. Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 1-2 minutes to toast the spices and release their aromas.
4. Add the coconut milk, diced tomatoes, and vegetable broth to the pot. Stir to combine, then bring to a simmer. Let the curry cook for 20-25 minutes, or until the squash is tender.
5. Add the chickpeas to the pot and cook for an additional 5-7 minutes, until the chickpeas are heated through.
6. Taste and adjust seasoning with more salt or pepper if needed.
7. Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.

Butternut Squash and Chickpea Curry is a vibrant, comforting dish that combines rich, warm spices with the sweetness of squash and the earthiness of chickpeas. The coconut milk adds a creamy texture that perfectly complements the bold flavors of the spices. This curry is a wholesome and filling dish that’s perfect for vegetarians and vegans alike, while also being incredibly easy to prepare. Whether you’re looking for a new weeknight dinner or a dish to impress guests, this curry is sure to satisfy.

Acorn Squash and Lentil Salad with Lemon Tahini Dressing

Acorn Squash and Lentil Salad with Lemon Tahini Dressing is a nutritious, vibrant salad that combines roasted acorn squash with protein-packed lentils, creating a satisfying meal full of texture and flavor. The earthy lentils are balanced by the sweetness of roasted squash, while the lemon-tahini dressing adds a creamy, tangy finish. This salad is perfect for a light yet filling lunch or dinner, offering a wonderful combination of warm and cold elements. It’s vegan, gluten-free, and packed with nutrients, making it a wholesome dish that works well year-round.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup (optional)
• 1/4 cup water (or more for desired dressing consistency)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until the squash is tender.
2. While the squash roasts, cook the lentils. Place the lentils in a medium pot with enough water to cover them. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
3. Heat olive oil in a skillet over medium heat. Add the sliced red onion and cook for 5-7 minutes, until soft and caramelized. Stir in the fresh thyme leaves and cook for another 1-2 minutes.
4. For the dressing, whisk together the tahini, lemon juice, maple syrup (if using), and water in a small bowl until smooth. Add more water if you prefer a thinner consistency.
5. Once the squash is roasted, scoop out the flesh and cube it into bite-sized pieces.
6. To assemble the salad, combine the cooked lentils, roasted squash, caramelized onions, and fresh parsley in a large bowl. Drizzle with the lemon tahini dressing and toss gently to combine.
7. Serve the salad warm or chilled, garnished with additional parsley if desired.

Acorn Squash and Lentil Salad with Lemon Tahini Dressing is a delicious and satisfying meal that perfectly balances the sweetness of roasted squash with the earthy flavor of lentils. The creamy tahini dressing adds a tangy richness that ties everything together, while the caramelized onions and fresh thyme provide depth and complexity. This salad is ideal for a light lunch or dinner and can be enjoyed both warm or cold. It’s a nutrient-dense, vegan, and gluten-free option that’s perfect for anyone looking for a hearty, yet refreshing dish.

Winter Squash and Black Bean Enchiladas

Winter Squash and Black Bean Enchiladas offer a cozy, flavorful take on a traditional Mexican dish. The creamy roasted squash and hearty black beans are wrapped in soft corn tortillas, then smothered in a rich enchilada sauce and melted cheese. The sweetness of the squash pairs perfectly with the savory beans and spices, while the enchilada sauce adds a zesty, slightly spicy kick. These enchiladas are a great vegetarian option for anyone craving comfort food, and they’re perfect for a family dinner or a gathering with friends.

Ingredients:

• 2 cups roasted winter squash, mashed (butternut or acorn work well)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese (or a dairy-free alternative)
• 12 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream or avocado for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat and sauté the onion and garlic for 3-4 minutes until soft and fragrant.
2. Stir in the cumin, chili powder, and smoked paprika, and cook for another minute. Add the black beans and cook for 3-5 minutes, until heated through. Remove from heat.
3. In a large bowl, combine the roasted squash, black bean mixture, and half of the shredded cheese. Season with salt and pepper to taste.
4. Lightly heat the corn tortillas in a dry skillet or microwave to make them more pliable. Spread a little enchilada sauce on the bottom of a baking dish.
5. Spoon the squash and bean mixture onto each tortilla and roll them up tightly. Place the filled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.
7. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted.
8. Garnish with fresh cilantro and serve with sour cream or sliced avocado, if desired.

Winter Squash and Black Bean Enchiladas are a delightful and comforting dish that combines the sweetness of roasted squash with the earthiness of black beans and the richness of enchilada sauce. These enchiladas are a satisfying vegetarian option that doesn’t skimp on flavor or texture. The warm spices and melted cheese make each bite a cozy treat, while the black beans provide a good source of protein and fiber. Whether served for a family dinner or at a gathering, this dish is sure to be a crowd-pleaser.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light yet hearty main dish that brings together the natural sweetness of roasted spaghetti squash and the vibrant freshness of spring vegetables. With a medley of bell peppers, zucchini, and cherry tomatoes, this dish is a perfect way to enjoy seasonal produce. The spaghetti squash acts as a fantastic low-carb alternative to pasta, and when paired with a zesty lemon and garlic dressing, it creates a fresh, flavorful, and filling meal that’s both satisfying and healthy.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil for garnish
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and the strands easily pull away with a fork.
2. While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper and zucchini and sauté for 5-7 minutes, until tender. Add the garlic and cook for another minute until fragrant.
3. Stir in the cherry tomatoes and cook for 2-3 minutes, just until they begin to soften. Season with salt, pepper, and red pepper flakes (if using).
4. Once the spaghetti squash is done, use a fork to scrape the flesh into “noodles” and add them to the skillet with the vegetables. Toss to combine and heat through.
5. Drizzle the lemon juice over the squash and vegetables, and toss again. Taste and adjust seasoning if needed.
6. Serve the spaghetti squash primavera topped with fresh basil and grated Parmesan cheese, if desired.

Spaghetti Squash Primavera is a refreshing, nutritious dish that’s both light and satisfying. The roasted spaghetti squash acts as a wonderful substitute for pasta, while the colorful medley of sautéed vegetables adds both texture and flavor. The simple lemon-garlic dressing ties everything together, providing a tangy freshness that enhances the natural sweetness of the squash and vegetables. This dish is perfect for anyone looking for a healthy, low-carb meal that still feels indulgent and satisfying. It’s also a versatile recipe, easily adaptable to your favorite seasonal vegetables.

Maple Roasted Butternut Squash and Quinoa Salad

Maple Roasted Butternut Squash and Quinoa Salad is a hearty and nutritious dish that combines the rich sweetness of maple-roasted butternut squash with the protein-packed quinoa. Tossed with spinach and a light vinaigrette, this salad is the perfect balance of warm, roasted flavors and fresh greens. The maple syrup adds a touch of sweetness, while the quinoa offers a satisfying base for the salad. This dish makes for a wholesome lunch or a flavorful side at dinner, and it’s perfect for anyone looking for a nutrient-dense, plant-based meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 4 cups fresh spinach
• 1/4 cup chopped walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil and maple syrup, and season with salt and pepper. Toss to coat the squash evenly.
2. Roast for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through for even roasting.
3. While the squash roasts, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for 15-20 minutes, until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and olive oil. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked quinoa, roasted butternut squash, fresh spinach, toasted walnuts, and dried cranberries.
6. Drizzle the dressing over the salad and toss to combine. Serve warm or at room temperature.

Maple Roasted Butternut Squash and Quinoa Salad is a vibrant and nourishing dish that celebrates seasonal flavors. The roasted squash’s natural sweetness pairs wonderfully with the earthy quinoa and the fresh spinach, while the walnuts and cranberries add texture and a hint of tartness. The maple syrup and balsamic dressing provide a perfect balance of sweetness and acidity, making each bite both satisfying and refreshing. Whether you’re looking for a healthy lunch or a side dish to complement a hearty meal, this salad is sure to impress with its complex flavors and wholesome ingredients.

Roasted Winter Squash and Chickpea Curry

Roasted Winter Squash and Chickpea Curry is a rich, flavorful dish that blends the sweetness of roasted squash with the hearty goodness of chickpeas. Cooked in a fragrant coconut milk base with warming spices like turmeric, cumin, and coriander, this curry offers a satisfying and comforting meal. The earthy squash and protein-packed chickpeas absorb the delicious sauce, creating a harmonious dish that is perfect over rice or paired with naan bread. This recipe is a great vegan option and is sure to please anyone craving a spicy, flavorful main course.

Ingredients:

• 1 medium winter squash (butternut or acorn), peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste (or adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 cup vegetable broth or water
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the ginger and garlic, and sauté for 2 minutes until fragrant.
3. Stir in the red curry paste, cumin, turmeric, coriander, and cinnamon. Cook for 1-2 minutes to allow the spices to bloom.
4. Add the coconut milk, vegetable broth, and chickpeas to the pot. Stir to combine and bring to a simmer. Let the curry cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Once the squash is roasted, add it to the curry and stir gently to combine. Cook for an additional 5 minutes, allowing the squash to absorb some of the curry flavor.
6. Serve the curry over rice or with naan, and garnish with fresh cilantro.

Roasted Winter Squash and Chickpea Curry is a warming, satisfying dish that blends the earthy flavors of squash with the richness of coconut milk and the warmth of spices. The roasted squash adds a delightful caramelized sweetness, which balances the spiciness of the curry paste and the earthiness of the chickpeas. This curry is both comforting and filling, making it a great option for a cozy meal. The dish is naturally vegan and gluten-free, making it accessible to a wide range of dietary needs, and it pairs wonderfully with rice or naan for a complete meal.

Squash and Spinach Stuffed Portobello Mushrooms

Squash and Spinach Stuffed Portobello Mushrooms are an elegant and savory dish, perfect for a light yet satisfying main course. The rich, meaty portobello mushrooms serve as the perfect vessel for a savory filling made with roasted squash, spinach, and breadcrumbs. The mushrooms add a delicious umami flavor, while the squash offers a soft, sweet contrast, making this dish a great balance of flavors. This recipe is not only a delicious way to enjoy squash, but it also makes for an impressive meal for guests or a family dinner.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 1 medium winter squash (such as butternut), peeled and cubed
• 2 cups fresh spinach, chopped
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the cubed squash with olive oil, salt, pepper, and garlic powder. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes, until wilted. Remove from heat and set aside.
3. Once the squash is done, mash it gently with a fork or potato masher, leaving some texture. In a large bowl, combine the mashed squash with the sautéed spinach, breadcrumbs, thyme, and Parmesan cheese (if using). Season with salt and pepper to taste.
4. Arrange the mushroom caps on a baking sheet, gill-side up. Spoon the squash and spinach mixture into each mushroom cap, packing the filling gently.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
6. If using, sprinkle with crumbled feta cheese and return to the oven for another 2-3 minutes to melt the cheese.
7. Serve warm, garnished with fresh herbs if desired.

Squash and Spinach Stuffed Portobello Mushrooms offer a delightful combination of flavors and textures. The earthy, umami-rich mushrooms are perfectly complemented by the creamy roasted squash and the fresh, vibrant spinach. The breadcrumbs add a satisfying crunch, while the optional feta cheese gives a creamy, tangy finish. These stuffed mushrooms are an elegant and satisfying meal that’s great for vegetarians or anyone looking for a lighter, yet flavorful main dish. Perfect for both casual weeknight dinners and special occasions, this recipe is sure to impress.

Squash and Sausage Risotto

Squash and Sausage Risotto is a creamy and savory dish that combines the comforting richness of risotto with the sweetness of roasted squash and the heartiness of sausage. The flavors come together in a velvety, flavorful sauce, making each bite feel indulgent yet balanced. The roasted squash adds a natural sweetness, while the sausage provides a savory depth, and the creamy risotto ties it all together. This recipe is ideal for a cozy dinner and is sure to satisfy both meat-lovers and vegetarians alike.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 pound Italian sausage (or vegetarian sausage), casing removed
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh sage, chopped (or 1 tsp dried sage)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. In a large skillet or Dutch oven, heat the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the sausage to the pan and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine, if using, and cook until absorbed by the rice.
6. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
7. Once the rice is cooked, stir in the roasted squash, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper as needed.
8. Serve the risotto warm, garnished with extra Parmesan cheese if desired.

Squash and Sausage Risotto is a comforting and rich dish that combines the sweetness of roasted squash with the savory depth of sausage. The creamy risotto creates a luxurious texture, while the Parmesan and sage bring added flavor and depth to the dish. This recipe is the perfect balance of sweet, savory, and creamy, making it an ideal meal for cooler months. Whether you’re serving it for a family dinner or a cozy night in, this risotto is sure to become a favorite in your recipe rotation.

Note: More recipes are coming soon!