50+ Delicious January Squash Puree Recipes for the Winter Season

As the winter chill sets in, there’s nothing quite like the comfort of warm, hearty meals that nourish both body and soul.

One versatile ingredient that shines in January is squash. Whether you’re using butternut, acorn, or any variety of winter squash, the puree is a rich and flavorful base for soups, baked goods, and side dishes.

Squash puree not only adds natural sweetness but also packs a nutritional punch, full of vitamins and fiber.

In this article, we’re diving into over 50 creative ways to use January squash puree in your kitchen.

From savory dishes like creamy soups and casseroles to sweet treats like breads and muffins, these recipes will help you make the most of this seasonal vegetable.

Get ready to warm up your kitchen and enjoy some comforting meals that are both healthy and delicious.

50+ Delicious January Squash Puree Recipes for the Winter Season

January squash puree is a fantastic ingredient to have on hand for all kinds of recipes.

Its natural sweetness and velvety texture make it incredibly versatile, perfect for savory and sweet dishes alike.

Whether you’re preparing a bowl of comforting soup, baking a batch of wholesome bread, or making a decadent dessert, these 50+ squash puree recipes are sure to inspire your winter cooking.

Not only do they highlight the season’s best produce, but they also offer a variety of flavors and textures that will keep you coming back for more.

So, embrace the season’s bounty and try out these delightful squash puree dishes – your taste buds and your family will thank you!

Roasted January Squash Puree Soup

This creamy and flavorful roasted January squash puree soup is perfect for cozy winter evenings. The roasted squash provides a rich sweetness that’s balanced with savory herbs and a touch of cream. This easy-to-make soup is healthy, satisfying, and can be customized with your favorite seasonings.

Ingredients:

• 2 medium-sized January squash (peeled, seeded, and cut into chunks)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 carrot (peeled and chopped)
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the squash chunks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until the squash is tender and slightly caramelized.
2. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the onion and carrot for 5-7 minutes, until softened.
3. Add the garlic and thyme, and cook for another minute until fragrant.
4. Once the squash is roasted, add it to the pot along with the bay leaf and vegetable broth. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
5. Remove the bay leaf, and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh parsley.

This roasted January squash puree soup is a delightful combination of sweet, savory, and creamy textures. The roasting process enhances the natural sweetness of the squash, creating a rich base for the soup. Adding the cream provides a velvety finish, making it a perfect choice for a warming lunch or dinner. Feel free to experiment with different spices like cinnamon or ginger for an extra layer of flavor. This soup also freezes well, making it a great option for meal prep.

January Squash Puree Pancakes

These fluffy January squash puree pancakes are a nutritious twist on your regular pancakes. The squash adds moisture and a subtle sweetness, while the spices infuse the pancakes with warmth. Serve them with maple syrup, butter, or your favorite toppings for a delicious breakfast or brunch.

Ingredients:

• 1 cup cooked and pureed January squash
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1 cup buttermilk (or regular milk)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, combine the pureed January squash, egg, buttermilk, melted butter, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter; it’s okay if it’s a bit lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve with your favorite toppings such as maple syrup, whipped cream, or fresh fruit.

These January squash puree pancakes are the perfect way to sneak some extra veggies into your breakfast. The squash adds both flavor and moisture, making the pancakes soft and fluffy. The spices like cinnamon and nutmeg create a comforting, fall-inspired flavor, ideal for any season. Whether you’re serving them on a lazy weekend morning or for a special occasion, these pancakes are sure to please everyone. Plus, they freeze well, so you can make a big batch and enjoy them on busy mornings.

January Squash Puree Bread

This moist and flavorful January squash puree bread is a great way to use up leftover squash puree. It’s easy to prepare, and the addition of squash makes the bread incredibly moist with a subtle sweetness. It’s perfect for breakfast, a snack, or even as a dessert with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup vegetable oil
• 1 cup January squash puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, beat together the sugars and oil until combined. Add the squash puree, eggs, and vanilla extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
5. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This January squash puree bread is a wonderful way to use up the season’s squash in a delicious and simple way. The bread is rich, moist, and spiced with warm flavors that make it irresistible. It’s a great addition to your breakfast table or as a sweet treat with a cup of coffee. The natural sweetness from the squash means you can cut back on the sugar, making it a healthier option than traditional cakes and breads. If you love baking with squash, this recipe is a must-try!

January Squash Puree Risotto

This creamy and comforting January squash puree risotto is a perfect dish to enjoy on a chilly evening. The squash puree adds a velvety texture and natural sweetness to the risotto, making it a delightful twist on the classic recipe. Paired with Parmesan cheese and fresh herbs, this dish is both satisfying and elegant.

Ingredients:

• 1 cup January squash puree
• 1 1/2 cups Arborio rice
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme (chopped)
• Salt and pepper to taste

Instructions:

1. In a large pan or skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the Arborio rice, and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Pour in the wine (if using) and let it cook until the liquid is mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth.
6. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Once the rice is cooked, stir in the squash puree, Parmesan cheese, and fresh thyme. Season with salt and pepper to taste.
8. Serve the risotto warm, garnished with additional Parmesan and thyme if desired.

This January squash puree risotto is a luxurious, comforting dish that takes advantage of the natural sweetness and creaminess of the squash. The slow process of adding broth and stirring helps create the perfect creamy texture that risotto is known for. It’s an ideal dish for a special dinner or a cozy night in. The Parmesan and fresh herbs elevate the flavors, making it a standout dish in any season. This recipe also allows for easy customization; you can add roasted vegetables, mushrooms, or even protein for a more hearty meal.

January Squash Puree Muffins

These January squash puree muffins are a healthy and delicious breakfast or snack option. The squash adds a moist, slightly sweet base, while the cinnamon and nutmeg give them a warm, cozy flavor. They’re easy to make, and their fluffy texture makes them a perfect treat to enjoy with a cup of tea or coffee.

Ingredients:

• 1 cup January squash puree
• 1 1/2 cups whole wheat flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 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, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the squash puree, eggs, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the chopped nuts if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These January squash puree muffins are a great way to start your day with a nutritious breakfast or enjoy a light snack throughout the day. The squash adds moisture, while the spices create a comforting, warming flavor. These muffins are not only a delicious way to enjoy the season’s squash, but they’re also a healthier alternative to traditional muffins with the use of whole wheat flour and less sugar. They’re perfect for meal prep and can be stored for a few days, making them a convenient and tasty option when you’re on the go.

January Squash Puree Pasta Sauce

This creamy January squash puree pasta sauce is a rich and flavorful alternative to traditional tomato sauce. The squash provides a naturally sweet and velvety texture, while the garlic, sage, and Parmesan bring savory depth to the dish. This sauce pairs perfectly with any pasta and is a great way to incorporate more vegetables into your meals.

Ingredients:

• 1 1/2 cups January squash puree
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup vegetable broth (or chicken broth)
• 1/2 cup heavy cream or coconut milk
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Cooked pasta of your choice (such as penne or spaghetti)
• Fresh basil (for garnish)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
2. Stir in the ground sage, cinnamon, and red pepper flakes (if using), and cook for an additional 1 minute.
3. Add the squash puree and vegetable broth to the skillet, stirring to combine. Bring to a simmer and cook for 5-7 minutes.
4. Stir in the heavy cream and Parmesan cheese, and cook for another 3-5 minutes, or until the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Toss the cooked pasta into the sauce, stirring to coat the pasta evenly.
7. Serve hot, garnished with fresh basil and additional Parmesan if desired.

This January squash puree pasta sauce is a creamy, comforting option that’s perfect for pasta lovers looking for something different. The rich and smooth texture of the squash creates a luxurious base for the sauce, while the spices add a subtle warmth. It’s a fantastic way to enjoy more vegetables while still satisfying your craving for a hearty pasta dish. This sauce also works wonderfully with other grains like quinoa or rice for a gluten-free option. Enjoy this dish with a side of garlic bread or a fresh salad for a complete meal.

January Squash Puree Soup

This January squash puree soup is a simple, yet incredibly flavorful dish that highlights the natural sweetness of the squash. With its creamy texture and savory undertones from the garlic, onions, and herbs, this soup is the perfect comfort food for colder days. It’s easy to prepare, and you can enjoy it as a starter or a light main course.

Ingredients:

• 3 cups January squash puree
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream
• Fresh parsley or chives (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until the onion becomes soft and translucent.
2. Add the garlic, cumin, cinnamon, and nutmeg, and cook for another 1-2 minutes, stirring constantly to release the flavors.
3. Stir in the squash puree and vegetable broth, and bring the mixture to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, you can transfer it in batches to a countertop blender.
5. Stir in the coconut milk or heavy cream for added richness, and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley or chives.

This January squash puree soup is a warming, nourishing dish that’s perfect for the winter months. The blend of spices, along with the creamy squash base, creates a depth of flavor that’s both comforting and satisfying. The addition of coconut milk or heavy cream rounds out the soup, giving it a velvety texture. It’s an ideal soup for meal prep, as it stores well in the fridge and even tastes better the next day. Pair it with crusty bread for a complete, wholesome meal.

January Squash Puree Pancakes

These fluffy January squash puree pancakes are a delicious and nutritious way to start your day. The squash adds moisture and a natural sweetness to the pancakes, while the spices give them a warm, cozy flavor. Perfect for breakfast or brunch, these pancakes are a great way to sneak in some vegetables while satisfying your morning cravings.

Ingredients:

• 1 cup January squash puree
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (or almond milk)
• 2 tablespoons maple syrup (plus more for serving)
• 1 teaspoon vanilla extract
• 1 tablespoon butter (melted)

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the squash puree, egg, milk, maple syrup, vanilla extract, and melted butter until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake. Flip and cook for another 2-3 minutes, until golden brown.
6. Serve the pancakes warm, drizzled with maple syrup and topped with your favorite fruits or nuts.

These January squash puree pancakes are a delightful and healthy way to enjoy squash in the morning. The squash lends a natural sweetness and moistness to the pancakes, while the warming spices create a comforting flavor profile. They’re perfect for a cozy weekend breakfast or brunch with family and friends. You can even make a batch ahead of time and freeze them for an easy breakfast during the week. These pancakes are sure to be a crowd-pleaser and are a great way to incorporate more vegetables into your diet without sacrificing flavor.

January Squash Puree Baked Oatmeal

This January squash puree baked oatmeal is a hearty, healthy breakfast that’s both filling and delicious. The squash puree infuses the oatmeal with natural sweetness and moisture, while the oats provide a comforting, chewy texture. Packed with spices and topped with a crunchy oat topping, this dish is perfect for a cozy morning or for meal prepping for the week ahead.

Ingredients:

• 1 cup January squash puree
• 2 cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups milk (or almond milk)
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)
• 1/4 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the oats, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk together the squash puree, milk, maple syrup, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the nuts and dried fruit if using.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. Bake for 35-40 minutes, or until the oatmeal is set and golden brown on top.
8. Let the baked oatmeal cool for a few minutes before serving. Top with extra maple syrup, fresh fruit, or yogurt if desired.

This January squash puree baked oatmeal is a comforting, nutritious way to start your day. The combination of squash and oats creates a warm, satisfying dish that’s perfect for meal prep. It’s a great option for busy mornings, as it can be made ahead of time and enjoyed throughout the week. The baked oatmeal is naturally sweetened with maple syrup or honey, and the spices give it a cozy, autumnal flavor. The added nuts and dried fruit provide a nice texture and an extra burst of flavor. Whether you enjoy it fresh out of the oven or reheated, this dish will keep you full and energized all morning long.

January Squash Puree Risotto

This January squash puree risotto is a creamy, indulgent dish that combines the richness of the squash with the comforting texture of risotto. The addition of Parmesan and herbs enhances the flavor, while the slow-cooked rice soaks up the squash’s natural sweetness. Perfect as a side dish or a light main course, this risotto is both hearty and nourishing for the winter months.

Ingredients:

• 1 cup January squash puree
• 1 cup Arborio rice
• 4 cups vegetable broth (kept warm)
• 1 tablespoon olive oil
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon ground thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1 minute, stirring constantly.
2. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
3. Add the white wine and stir until it is mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
5. Once the rice is tender and creamy (about 18-20 minutes), stir in the squash puree, butter, Parmesan, and thyme. Cook for another 3-4 minutes, allowing the risotto to come together.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This January squash puree risotto is an exquisite dish that perfectly marries the natural sweetness of squash with the creamy richness of risotto. The gradual addition of vegetable broth results in a velvety texture that’s both comforting and satisfying. The Parmesan adds depth of flavor, while the butter and thyme elevate the overall taste. Whether served as a side dish or a main course, this risotto is a great way to enjoy squash in a savory context. It’s a wonderful winter meal that brings warmth and heartiness to the table, making it an ideal choice for cozy dinners or special occasions.

January Squash Puree Muffins

These January squash puree muffins are a delightful and healthy treat for breakfast or as an afternoon snack. The squash adds moisture and a subtle sweetness, while the cinnamon and nutmeg provide a comforting flavor. Packed with whole grains and naturally sweetened, these muffins are perfect for those looking to enjoy a seasonal treat without refined sugars.

Ingredients:

• 1 cup January squash puree
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the squash puree, eggs, maple syrup, olive oil, and vanilla extract. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped nuts if using.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These January squash puree muffins are a nutritious, seasonal treat that’s perfect for breakfast or an on-the-go snack. The squash puree adds moisture and a subtle sweetness, while the whole wheat flour and oats provide a hearty base. With just the right amount of cinnamon and nutmeg, these muffins have a cozy, autumn-inspired flavor. They are naturally sweetened with maple syrup and are great for those looking for a healthier muffin option. Enjoy them fresh out of the oven or as a quick snack throughout the week. These muffins are an easy and delicious way to incorporate squash into your diet in a fun, portable form.

January Squash Puree Smoothie

This January squash puree smoothie is a creamy, vibrant, and nutrient-packed drink that makes a perfect breakfast or snack. The squash adds fiber and vitamins, while the cinnamon and ginger provide a warming flavor. The combination of banana and almond milk makes the smoothie smooth and naturally sweet. It’s a refreshing, healthy way to enjoy the goodness of squash in liquid form.

Ingredients:

• 1/2 cup January squash puree
• 1 banana (frozen for a creamier texture)
• 1/2 cup almond milk (or any milk of your choice)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon almond butter or peanut butter (optional)
• 1 tablespoon honey or maple syrup (optional)
• Ice cubes (optional for extra thickness)

Instructions:

1. In a blender, combine the squash puree, frozen banana, almond milk, cinnamon, ginger, and almond or peanut butter if using.
2. Blend until smooth and creamy. If the smoothie is too thick, add more almond milk to reach your desired consistency.
3. Taste and add honey or maple syrup for extra sweetness if desired.
4. If you prefer a thicker smoothie, add a few ice cubes and blend again.
5. Pour into a glass and enjoy immediately.

This January squash puree smoothie is a delicious and nutritious way to start your day or reenergize in the afternoon. The combination of squash, banana, and almond milk makes it creamy and rich, while the spices like cinnamon and ginger bring warmth and depth of flavor. The added almond or peanut butter gives it a little extra protein and richness, and the sweetness can be adjusted to your preference. Whether you’re looking for a filling breakfast or a quick and healthy snack, this smoothie is an easy and refreshing way to enjoy squash in a new form. Plus, it’s packed with vitamins and fiber to keep you feeling full and energized throughout the day.

January Squash Puree Soup

This creamy January squash puree soup is the ultimate comfort food for the colder months. Made with roasted squash, onions, garlic, and a touch of coconut milk, the soup has a smooth texture and a rich, savory-sweet flavor. It’s perfect for a light lunch or a starter before dinner. The combination of spices and coconut milk adds a warm, velvety depth that will leave you craving more.

Ingredients:

• 2 cups January squash puree
• 1 tablespoon olive oil
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk (full-fat or light)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Add the garlic and cook for another minute, stirring frequently to prevent burning.
3. Stir in the ginger, turmeric, and cumin, and cook for another minute to release the spices’ flavors.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes.
5. Add the squash puree and coconut milk, stirring well to combine. Let the soup simmer for an additional 5 minutes to heat through.
6. Season with salt and pepper to taste.
7. Blend the soup until smooth using an immersion blender or a regular blender (in batches). Return to the pot if needed and heat over low heat until hot.
8. Garnish with fresh cilantro if desired and serve.

This January squash puree soup is a perfect winter dish, offering both warmth and nourishment. The roasted squash brings a rich, slightly sweet flavor that pairs beautifully with the earthy spices of ginger, turmeric, and cumin. The coconut milk adds a silky smooth texture and a hint of tropical sweetness, making each spoonful comforting and satisfying. Whether enjoyed as a light lunch or a starter before dinner, this soup is a delightful way to showcase the flavor of squash while enjoying a healthy, hearty meal. Plus, it’s easy to make and perfect for meal prep, so you can have a warming bowl of goodness whenever you need it.

January Squash Puree Pancakes

These fluffy January squash puree pancakes are the perfect way to start your morning. The squash adds moisture and subtle sweetness, while the combination of spices creates a warm, comforting flavor. Paired with maple syrup or your favorite toppings, these pancakes are both delicious and nutritious, making them an ideal breakfast or brunch choice for the colder months.

Ingredients:

• 1/2 cup January squash puree
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1 large egg
• 1/2 cup milk (or almond milk)
• 1 tablespoon maple syrup (plus more for serving)
• 2 tablespoons melted butter or oil
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk the squash puree, egg, milk, maple syrup, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense pancakes.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown and cooked through.
6. Keep pancakes warm in the oven while you cook the remaining pancakes.
7. Serve with maple syrup, butter, or your favorite toppings.

These January squash puree pancakes offer a delicious twist on a classic breakfast favorite. The squash adds a naturally sweet and moist texture to the pancakes, while the spices like cinnamon and nutmeg provide a warming flavor perfect for chilly mornings. These pancakes are fluffy and light, making them ideal for a weekend brunch or a special breakfast. They’re also a great way to sneak some extra nutrients into your meal while enjoying a comforting, indulgent treat. Serve with your favorite toppings for a meal that’s both satisfying and seasonal.

January Squash Puree Bread

This moist and flavorful January squash puree bread is a perfect addition to your fall and winter baking repertoire. The squash provides natural sweetness and moisture, while the cinnamon and nutmeg create a comforting spice blend. This bread can be served for breakfast, as a snack, or even as a side to a warm bowl of soup. It’s easy to make and stays fresh for days, making it a wonderful option for meal prep or holiday gifts.

Ingredients:

• 1 1/2 cups January squash puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs with the oil (or melted butter), brown sugar, and vanilla extract until smooth.
4. Stir in the squash puree until fully combined.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
6. If using, fold in the chopped nuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This January squash puree bread is a wonderful way to enjoy the flavors of winter squash in a comforting, moist bread. The squash provides natural sweetness and richness, while the warm spices of cinnamon and nutmeg give it a seasonal flavor that’s perfect for cold days. Whether enjoyed for breakfast, as a snack, or served alongside a hot bowl of soup, this bread is versatile and delicious. It’s also incredibly easy to make and stays fresh for several days, making it a great choice for meal prep, sharing with friends and family, or enjoying throughout the week. The addition of nuts adds a nice crunch and extra flavor, though it’s optional if you prefer a more straightforward bread.

Note: More recipes are coming soon!