50+ Easy and Delicious January Squash Recipes for Cozy Winter

January is the perfect month to embrace hearty, nutritious squash in all its delicious forms.

Whether you’re dealing with a bounty of freshly harvested winter squash or looking for ways to incorporate more seasonal ingredients into your meals, squash is a versatile and satisfying choice.

From soups and stews to casseroles and salads, the sweet and savory flavors of squash can be the star of any dish.

In this collection of 50+ January squash recipes, you’ll find creative ways to enjoy this vibrant vegetable throughout the month.

So, whether you’re craving something comforting, light, or a bit of both, there’s a squash recipe here to suit every taste and occasion.

Let’s dive into a world of warm, nourishing dishes that make the most of January’s seasonal produce!

50+ Easy and Delicious January Squash Recipes for Cozy Winter

With its rich flavor and numerous health benefits, squash is an excellent addition to your winter menu.

These 50+ recipes showcase the versatility of this vegetable, offering something for everyone, from savory mains to sweet desserts.

With options like creamy soups, roasted dishes, and even breads, you’ll never run out of ways to enjoy the taste and texture of squash in the cold winter months.

Whether you’re cooking for yourself or feeding a crowd, squash is sure to add a nutritious and flavorful touch to your meals.

Try out these recipes this January and enjoy the warmth and comfort that squash brings to your kitchen!

Roasted January Squash Soup

January squash is perfect for creating a velvety soup that warms you up on cold winter days. This recipe combines the natural sweetness of squash with aromatic herbs and creamy coconut milk, making it a comforting yet light dish.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25–30 minutes or until tender and caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until translucent. Add the roasted squash, thyme, and vegetable broth.
3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
4. Blend the soup using an immersion blender or in batches with a countertop blender until smooth.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

The roasted squash in this soup enhances its natural sweetness, while the coconut milk adds a creamy finish. The thyme rounds out the flavors, giving it a delightful herbaceous touch. It’s perfect for a cozy lunch or a dinner starter.

Stuffed January Squash Boats

Stuffed January squash boats are an attractive, hearty dish loaded with flavors from wholesome grains, vegetables, and cheese. It’s a versatile recipe that can be adapted to suit any taste.

Ingredients:

• 2 medium January squashes, halved and seeds removed
• 1 tablespoon olive oil
• 1 cup cooked quinoa
• 1/2 cup chopped spinach
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C). Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 25–30 minutes or until tender.
2. In a bowl, mix cooked quinoa, spinach, sun-dried tomatoes, feta cheese, Italian seasoning, salt, and pepper.
3. Turn the squash halves cut side up and fill them with the quinoa mixture. Top with shredded mozzarella cheese.
4. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
5. Serve warm, garnished with extra feta or fresh herbs if desired.

The combination of quinoa, spinach, and sun-dried tomatoes creates a filling bursting with nutrition and flavor, while the gooey mozzarella topping adds richness. These stuffed boats are a satisfying main course or side dish.

January Squash Risotto

January squash risotto is a creamy, indulgent dish that highlights the natural sweetness of the squash while providing the comforting texture of classic risotto.

Ingredients:

• 1 medium January squash, peeled and diced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, warmed
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the squash and cook until soft, about 10 minutes. Remove and set aside.
2. In the same skillet, sauté onion and garlic until translucent. Add Arborio rice and stir to coat the grains with oil.
3. Pour in the wine (if using) and cook until absorbed. Begin adding warm broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next.
4. Once the rice is tender and creamy, stir in the cooked squash, Parmesan cheese, butter, salt, and pepper. Mix until well combined.
5. Serve hot, garnished with fresh sage leaves.

This risotto is a harmonious blend of creamy textures and delicate flavors. The Parmesan enhances the nuttiness of the rice, while the tender squash pieces provide a delightful contrast. It’s an elegant dish for any occasion.

January Squash and Lentil Stew

This hearty stew pairs the natural sweetness of January squash with the earthy flavor of lentils, creating a wholesome and filling dish perfect for chilly days. Packed with vegetables and warm spices, it’s both nutritious and comforting.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
2. Add the carrots, squash, cumin, smoked paprika, and turmeric. Cook for 5 minutes, stirring occasionally.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 30–35 minutes or until the lentils and squash are tender. Add salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro or parsley.

This stew’s combination of lentils and squash creates a balanced meal that’s rich in protein and fiber. The spices add depth, while the fresh garnish brightens each bite. It’s a perfect one-pot dinner that’s easy to make and even better as leftovers.

January Squash Pasta with Sage Butter

This January squash pasta is a delicious and elegant dish featuring roasted squash and a luxurious sage butter sauce. It’s a quick, flavorful meal that works beautifully for weeknights or special occasions.

Ingredients:

• 1 medium January squash, peeled and cubed
• 2 tablespoons olive oil
• 12 oz pasta (fettuccine, linguine, or penne)
• 4 tablespoons unsalted butter
• 8–10 fresh sage leaves
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, melt the butter over medium heat until it begins to brown slightly. Add the sage leaves and cook for 1–2 minutes until crispy. Stir in the roasted squash and nutmeg.
4. Add the cooked pasta to the skillet and toss to combine, adding pasta water as needed to create a silky sauce. Stir in the Parmesan cheese.
5. Serve immediately, garnished with extra Parmesan and crispy sage leaves.

This dish is a delightful blend of rich, nutty flavors from the sage butter and Parmesan, balanced by the sweetness of the roasted squash. It’s a simple yet gourmet way to enjoy pasta with a seasonal twist.

January Squash Curry with Coconut Milk

This January squash curry is a vibrant and aromatic dish, blending creamy coconut milk with warming spices. It’s an excellent vegetarian meal that pairs perfectly with rice or naan.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup baby spinach
• Juice of 1/2 lime
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant.
2. Add the curry powder, coriander, and chili flakes (if using). Cook for 1 minute to toast the spices.
3. Stir in the January squash, coconut milk, and vegetable broth. Bring to a simmer and cook for 15–20 minutes or until the squash is tender.
4. Add the spinach and cook for 2–3 minutes until wilted. Stir in lime juice and adjust seasoning with salt.
5. Serve hot, garnished with fresh cilantro, alongside rice or naan.

This curry’s creamy coconut milk and bold spices beautifully complement the sweetness of the squash. The spinach adds a pop of color and nutrition, while the lime juice brightens the flavors. It’s a delightful dish for a cozy, flavorful meal.

January Squash and Black Bean Tacos

These January squash and black bean tacos are a deliciously satisfying plant-based meal, packed with flavor and nutrients. The sweetness of roasted squash pairs perfectly with the earthy black beans, creating a taco filling that’s both hearty and healthy.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup crumbled queso fresco or feta cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, cumin, chili powder, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. While the squash roasts, heat the black beans in a small pot over medium heat, adding salt and pepper to taste.
3. Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side.
4. Once the squash is roasted, assemble the tacos by placing a spoonful of black beans onto each tortilla, followed by roasted squash.
5. Garnish with fresh cilantro, a squeeze of lime, and crumbled cheese if desired.

These tacos are a flavorful and satisfying alternative to traditional meat-filled ones. The combination of roasted squash, black beans, and spices creates a balanced dish that’s both comforting and light. They’re perfect for a quick weeknight meal or a casual gathering with friends.

January Squash Gratin

A rich and indulgent January squash gratin with a golden, cheesy top, this dish is a perfect side for holiday meals or cozy dinners. The squash is tender and infused with cream and savory herbs, making it a comforting choice.

Ingredients:

• 1 medium January squash, peeled and thinly sliced
• 2 tablespoons butter
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a skillet, melt the butter over medium heat and sauté the onion and garlic until soft. Add the heavy cream and thyme, and bring to a simmer. Stir in the Gruyère cheese and season with salt and pepper.
3. Layer the sliced squash in the greased baking dish, overlapping slightly. Pour the cream mixture over the squash and top with Parmesan cheese.
4. If using breadcrumbs, sprinkle them over the top for added crunch.
5. Bake for 35–40 minutes, until the top is golden and bubbly, and the squash is tender.
6. Serve warm, either as a side or a light main dish.

This gratin combines the creamy texture of the squash with the richness of cheese and cream. The thyme adds an earthy note, and the crispy breadcrumbs create a satisfying contrast to the smooth interior. It’s a dish that elevates any meal with its comforting and indulgent flavors.

January Squash and Apple Salad

A fresh and vibrant January squash and apple salad, perfect for bringing seasonal flavors together. The combination of roasted squash, crisp apples, and a tangy vinaigrette makes it a refreshing side dish or light main course.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 apples, cored and thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil (for vinaigrette)
• Fresh arugula or mixed greens for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender and golden.
2. While the squash is roasting, prepare the vinaigrette by whisking together balsamic vinegar, honey, Dijon mustard, and olive oil.
3. In a large bowl, combine the roasted squash, sliced apples, cranberries, and toasted walnuts.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve the salad on a bed of arugula or mixed greens for extra freshness.

This salad is the perfect balance of sweet and savory, with the roasted squash providing a warm, comforting base while the crisp apples and tangy vinaigrette keep it light and refreshing. It’s a versatile dish that works as a side or a main for a healthy, seasonal meal.

January Squash and Chickpea Salad

This January squash and chickpea salad is a nourishing, hearty dish that pairs roasted squash with protein-packed chickpeas and a zesty dressing. It’s perfect for meal prep or a satisfying lunch on a chilly day.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. While the squash roasts, heat a small pan over medium heat and lightly toast the chickpeas for 5–7 minutes to add a bit of crunch.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the roasted squash, toasted chickpeas, and red onion.
5. Drizzle the dressing over the mixture and toss gently. Garnish with fresh parsley before serving.

This salad is a perfect balance of savory and tangy flavors, with the creamy tahini dressing complementing the roasted squash and crispy chickpeas. It’s an excellent choice for a light, healthy meal that still feels hearty and satisfying.

January Squash Fritters

These crispy and flavorful January squash fritters are a delicious appetizer or side dish. Packed with the natural sweetness of squash and seasoned with fresh herbs and spices, they’re perfect for dipping in a tangy yogurt sauce.

Ingredients:

• 1 medium January squash, grated
• 1/2 cup breadcrumbs
• 2 tablespoons flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 egg, beaten
• 1 tablespoon olive oil (for frying)
• Fresh parsley for garnish

Instructions:

1. Grate the squash and place it in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a mixing bowl, combine the grated squash, breadcrumbs, flour, Parmesan cheese, garlic powder, oregano, salt, and pepper. Add the beaten egg and mix until well combined.
3. Heat the olive oil in a large skillet over medium heat. Scoop spoonfuls of the squash mixture into the skillet and flatten them into fritters.
4. Cook for 3–4 minutes per side or until golden brown and crispy.
5. Serve hot, garnished with fresh parsley and a side of yogurt or dipping sauce.

These fritters are crispy on the outside and tender on the inside, making them the perfect bite-sized treat. The Parmesan cheese adds a savory depth of flavor, while the herbs give them a fresh, aromatic taste. They’re perfect for a casual gathering or as a flavorful side dish.

January Squash and Ricotta Tart

This January squash and ricotta tart is a delicious savory pie, combining roasted squash with creamy ricotta and a buttery crust. It’s perfect for a special brunch or a light dinner, offering a perfect balance of flavors and textures.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon fresh thyme leaves
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the squash cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.
2. While the squash roasts, roll out the puff pastry on a baking sheet lined with parchment paper.
3. In a bowl, mix ricotta cheese, Parmesan cheese, egg, and thyme leaves until smooth. Season with salt and pepper to taste.
4. Once the squash is roasted, spread the ricotta mixture evenly over the puff pastry, leaving a small border.
5. Arrange the roasted squash over the ricotta filling and drizzle with honey if desired for a touch of sweetness.
6. Bake the tart for 25–30 minutes, or until the pastry is golden and the filling is set.
7. Serve warm, garnished with extra fresh thyme or a drizzle of olive oil.

This tart is a beautiful combination of creamy ricotta and sweet roasted squash, all enveloped in flaky puff pastry. The fresh thyme adds a lovely herbal note, and the optional drizzle of honey provides a delicate balance to the savory elements. It’s perfect for a light, elegant meal or an impressive brunch dish.

January Squash and Quinoa Salad

This January squash and quinoa salad is a wholesome and nourishing dish that combines roasted squash with protein-packed quinoa and fresh vegetables. Tossed in a simple lemon dressing, it’s perfect as a light lunch or side dish for dinner.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until the squash is tender and caramelized.
2. While the squash roasts, cook the quinoa according to package instructions and set aside to cool.
3. In a small bowl, whisk together the lemon juice, olive oil, honey (if using), salt, and pepper.
4. In a large mixing bowl, combine the roasted squash, cooked quinoa, pomegranate seeds, red onion, and parsley.
5. Drizzle the dressing over the salad and toss gently to combine. Serve at room temperature or chilled.

This salad is an explosion of flavors and textures, with the earthy squash complementing the nutty quinoa, sweet pomegranate, and refreshing parsley. The lemon dressing adds a zesty touch, making it a perfect dish for any time of year, but especially enjoyable in January when squash is in season.

January Squash Soup with Ginger and Coconut Milk

This creamy January squash soup with ginger and coconut milk is warming, rich, and full of flavor. The combination of sweet squash and spicy ginger creates a comforting bowl of soup that is perfect for a cold winter day.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the cubed squash, vegetable broth, coconut milk, and turmeric. Bring the soup to a simmer and cook for 20–25 minutes until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This soup is velvety and aromatic, with the ginger adding a touch of warmth and the coconut milk providing a rich, creamy base. It’s the ultimate comfort food for colder months, offering a nutritious and delicious way to enjoy winter squash.

January Squash and Pecan Bread

This moist and flavorful January squash bread is packed with the natural sweetness of squash and the nutty crunch of toasted pecans. It’s a great way to use up seasonal squash and makes for a perfect breakfast or afternoon snack.

Ingredients:

• 1 medium January squash, peeled, roasted, and mashed (about 1 cup)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped

Instructions:

1. Preheat the 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, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the sugars, eggs, oil, and vanilla extract until smooth. Stir in the mashed squash.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chopped pecans. Pour the batter into the prepared loaf pan.
6. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This squash bread is a delightful twist on traditional quick breads, with the sweet, tender squash complementing the warm spices and crunchy pecans. It’s a perfect seasonal treat to enjoy with a cup of tea or coffee, and it makes a great gift for the holidays.

Note: More recipes​ are coming soon!