25+ Irresistible January White Squash Recipes to Warm Your Winter

January marks the beginning of winter, a time when hearty, warming meals are essential to help us stay cozy and nourished.

White squash, with its mild, slightly sweet flavor and versatile texture, is the perfect ingredient for creating a variety of delicious dishes during this chilly month.

Whether roasted, sautéed, or pureed, white squash can be transformed into comforting stews, savory soups, creamy casseroles, or even healthy snacks.

In this article, we’ve gathered 25+ amazing white squash recipes to help you make the most of this seasonal vegetable.

From hearty mains to tasty sides, these recipes will inspire you to cook with white squash in new and exciting ways.

25+ Irresistible January White Squash Recipes to Warm Your Winter

White squash is more than just a seasonal vegetable; it’s a versatile ingredient that can elevate a wide range of dishes.

From vibrant soups to satisfying casseroles and innovative salads, there’s no shortage of ways to enjoy this mild, sweet squash.

Whether you’re looking to prepare a comforting winter meal for your family or experiment with something new, the 25+ white squash recipes in this article will provide plenty of inspiration for your January cooking.

So, roll up your sleeves, grab a squash, and start cooking your way through these delicious, nutritious recipes that will warm you up all winter long!

January White Squash Soup

This comforting and creamy white squash soup is perfect for chilly January evenings. Packed with mild flavors, this soup is light, nutritious, and soothing. It’s ideal for anyone looking to enjoy a healthy and warm meal.

Ingredients:

• 1 medium white squash, peeled and cubed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until fragrant and soft.
2. Stir in the ground cumin and let it toast for 30 seconds.
3. Add the white squash cubes and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes, until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Stir in the coconut milk, season with salt and pepper, and heat gently for another 2–3 minutes.
6. Serve hot, garnished with fresh parsley or cilantro.

This white squash soup is creamy, velvety, and full of subtle flavors. It’s an excellent option for a quick, nutritious meal, and the coconut milk adds a lovely richness that complements the squash beautifully.

Stuffed White Squash with Quinoa and Vegetables

A delightful dish featuring white squash stuffed with flavorful quinoa and colorful vegetables. This recipe makes for a hearty and visually stunning meal, perfect for entertaining or enjoying as a healthy dinner.

Ingredients:

• 2 medium white squash, halved and seeds scooped out
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup cooked chickpeas
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan or vegan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the hollowed-out white squash halves with olive oil, and season with a pinch of salt and pepper. Place them cut-side up on a baking sheet and roast for 15–20 minutes.
3. Meanwhile, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft.
4. Add zucchini, red bell pepper, chickpeas, paprika, oregano, and cooked quinoa. Cook for 5–7 minutes, stirring occasionally, and season with salt and pepper.
5. Remove the squash from the oven and fill each half with the quinoa mixture.
6. Sprinkle with Parmesan or vegan cheese if desired, and return to the oven. Bake for an additional 10–15 minutes until golden and bubbly.
7. Serve warm as a main dish or a side.

This recipe highlights the versatility of white squash, combining its mild flavor with the robust textures of quinoa and vegetables. It’s not only delicious but also a wholesome and nourishing meal.

White Squash and Lentil Curry

A fragrant and hearty curry that showcases white squash as the star ingredient. Combined with protein-packed lentils and aromatic spices, this dish is a satisfying comfort food for cold winter nights.

Ingredients:

• 1 medium white squash, peeled and diced
• 1 cup red lentils, rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until soft and fragrant.
2. Stir in the curry powder, turmeric, and chili powder, cooking for another minute to release the spices’ aroma.
3. Add the diced white squash, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until the lentils and squash are tender.
4. Stir in the coconut milk, season with salt and pepper, and let it simmer for another 5 minutes.
5. Serve hot over rice or with naan, garnished with fresh cilantro.

This curry is a delightful balance of warmth and spice, with the creamy texture of lentils complementing the tender white squash. It’s a nutritious and satisfying dish that brings vibrant flavors to your winter table.

Roasted White Squash and Garlic Mash

This roasted white squash mash is a simple yet elegant dish. The caramelized flavors of roasted squash paired with creamy mashed garlic make it a perfect side dish for winter meals.

Ingredients:

• 1 large white squash, peeled, seeded, and cubed
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1/4 cup heavy cream or plant-based milk
• 2 tablespoons unsalted butter (or vegan butter)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the white squash cubes and garlic cloves with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 25–30 minutes, stirring halfway through, until the squash is golden brown and tender.
4. Once roasted, remove the garlic cloves and squeeze out the softened garlic into a bowl.
5. In a large mixing bowl, combine the roasted squash, mashed garlic, butter, and cream. Mash with a potato masher or blend until smooth, depending on your texture preference. Adjust salt and pepper to taste.
6. Garnish with fresh chives and serve warm.

This roasted white squash mash is creamy, flavorful, and packed with comforting winter flavors. It’s an easy-to-make side dish that pairs well with hearty mains or can be enjoyed on its own.

White Squash Stir-Fry with Sesame and Ginger

This quick and vibrant white squash stir-fry is loaded with the zesty flavors of ginger, garlic, and sesame. It’s a light yet satisfying dish that can be served as a side or a main with rice or noodles.

Ingredients:

• 2 small white squashes, thinly sliced
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/4 teaspoon red chili flakes (optional)
• Sliced green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté until fragrant.
2. Add the white squash slices and stir-fry for 5–7 minutes, until tender but still slightly crisp.
3. Stir in soy sauce, rice vinegar, and chili flakes (if using), and cook for another 1–2 minutes.
4. Sprinkle with sesame seeds and remove from heat.
5. Serve immediately, garnished with green onions.

This stir-fry is simple yet full of bold, fresh flavors. The sesame and ginger elevate the mild squash, making it a versatile and healthy dish for any meal.

White Squash and Potato Gratin

A creamy and indulgent gratin featuring layers of white squash and potatoes baked with a rich cheese sauce. This dish is perfect for cozy family dinners or special gatherings.

Ingredients:

• 1 medium white squash, thinly sliced
• 2 medium potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyere or cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon unsalted butter
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
2. Arrange alternating layers of white squash and potato slices in the dish, slightly overlapping each slice.
3. In a small saucepan, heat heavy cream over low heat. Stir in minced garlic, thyme, salt, and pepper. Pour the mixture over the layered vegetables.
4. Sprinkle Gruyere or cheddar cheese evenly over the top, followed by Parmesan.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden and bubbly.
6. Let the gratin rest for 5 minutes before serving.

This white squash and potato gratin is rich, creamy, and comforting. The layers of tender vegetables combined with melted cheese make it an irresistible dish that will delight your family and guests.

White Squash and Spinach Frittata

This white squash and spinach frittata is a hearty and healthy dish that works perfectly for breakfast, brunch, or even a light dinner. The mild flavor of white squash blends beautifully with the earthy spinach and eggs, creating a satisfying meal.

Ingredients:

• 1 medium white squash, grated
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup milk or plant-based milk
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan or cheddar cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add the grated white squash and cook for an additional 5 minutes until tender and moisture has evaporated. Stir in the chopped spinach and cook for another 2 minutes until wilted.
4. In a mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
5. Sprinkle grated cheese on top and transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the eggs are set and golden brown.
6. Let the frittata cool for a few minutes before slicing and serving.

This frittata is a versatile, nutritious meal that can be enjoyed hot or cold. The combination of white squash and spinach provides a fresh, satisfying flavor, while the eggs and cheese make it a rich and hearty option for any meal.

White Squash Risotto with Lemon and Thyme

A creamy and fragrant risotto made with white squash, infused with fresh lemon and thyme. This dish brings a burst of brightness, perfect for a comforting yet light winter meal.

Ingredients:

• 1 medium white squash, peeled and diced
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and garlic, and cook until softened, about 4–5 minutes.
2. Add the diced white squash and thyme leaves, and cook for another 5–7 minutes until the squash starts to soften.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
4. If using, pour in the white wine and stir until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
5. Continue adding broth and stirring until the rice is tender and creamy, about 20–25 minutes.
6. Stir in the lemon zest, salt, and pepper. Serve the risotto warm, garnished with grated Parmesan.

This white squash risotto has a creamy texture with a zesty kick from the lemon and thyme, making it a refreshing twist on a classic comfort dish. The earthy squash and savory rice create a balanced, flavorful combination that is sure to please.

White Squash and Bean Chili

A warming, flavorful chili made with white squash and hearty beans. This vegetarian chili is filled with nutrients and deep flavors, perfect for cozy nights or a filling lunch.

Ingredients:

• 1 medium white squash, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft and fragrant.
2. Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute until the spices become aromatic.
3. Add the white squash and cook for 5–7 minutes, allowing it to soften slightly.
4. Stir in the diced tomatoes, vegetable broth, kidney beans, and black beans. Bring to a simmer and cook for 20–25 minutes, until the squash is tender and the flavors meld together.
5. Season with salt and pepper to taste.
6. Serve the chili hot, garnished with fresh cilantro or a dollop of sour cream.

This white squash and bean chili is a nutritious and hearty meal that’s easy to prepare. The combination of beans and squash offers a satisfying texture, while the spices bring depth and warmth to the dish.

White Squash and Carrot Puree

A smooth and velvety puree of white squash and carrots, this dish makes for a perfect side to accompany roasted meats or as a wholesome, stand-alone meal. The natural sweetness of the carrots complements the mild flavor of the squash, creating a balanced, nutritious mash.

Ingredients:

• 1 medium white squash, peeled and cubed
• 2 large carrots, peeled and chopped
• 2 tablespoons olive oil
• 1/4 cup vegetable broth
• 1 tablespoon maple syrup or honey (optional)
• Salt and pepper to taste
• Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. Steam or boil the white squash cubes and carrots in a large pot until tender, about 15–20 minutes.
2. Drain and transfer the vegetables to a food processor or blender. Add vegetable broth, olive oil, and maple syrup or honey if using. Blend until smooth and creamy.
3. Season with salt and pepper to taste, and blend again until fully incorporated.
4. Serve warm, garnished with fresh herbs.

This white squash and carrot puree offers a creamy, naturally sweet flavor that works wonderfully as a side dish to balance richer main courses. The addition of maple syrup or honey can enhance the sweetness, but it’s just as delicious without it for a more savory touch.

White Squash and Tomato Gravy

This hearty white squash and tomato gravy is ideal for serving with rice, mashed potatoes, or even as a topping for roasted vegetables. The combination of creamy squash and tangy tomatoes creates a flavorful, comforting gravy that complements a variety of dishes.

Ingredients:

• 1 medium white squash, peeled and chopped
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic, and sauté until soft, about 5 minutes.
2. Add the cumin, smoked paprika, and turmeric, and cook for 1 minute until fragrant.
3. Stir in the chopped tomatoes, white squash, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the squash is tender and the mixture thickens.
4. Use an immersion blender to blend the mixture into a smooth, thick gravy. Alternatively, you can blend in batches using a regular blender.
5. Season with salt and pepper, and serve warm over rice, potatoes, or vegetables.

This white squash and tomato gravy is rich and flavorful, with a wonderful balance of sweet squash and tangy tomatoes. It can elevate any meal and is especially delicious poured over grains or roasted vegetables for a complete dish.

Baked White Squash Fries

These crispy baked white squash fries are a healthier alternative to regular fries and a delicious way to enjoy white squash. They’re perfect as a snack, appetizer, or side dish to accompany your main course.

Ingredients:

• 2 medium white squashes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the white squash fries with olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet.
4. Bake for 20–25 minutes, flipping halfway through, until the fries are golden and crispy.
5. Serve immediately with a dipping sauce of your choice.

These baked white squash fries are a crispy and flavorful snack or side dish. The mild taste of white squash is enhanced by the seasoning, and they offer a healthy alternative to regular fries while still being deliciously satisfying.

White Squash and Mushroom Risotto

This creamy risotto is made with white squash and mushrooms, offering a savory and satisfying meal that highlights the subtle sweetness of the squash paired with the umami of mushrooms. The perfect dish for a cozy dinner, it’s packed with flavor and texture.

Ingredients:

• 1 medium white squash, peeled and diced
• 1 cup Arborio rice
• 1 cup mushrooms, sliced (button, cremini, or your choice)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they begin to release their moisture, about 5 minutes. Stir in the diced white squash and cook for an additional 5 minutes.
3. Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes.
4. If using, pour in the white wine, stirring constantly until absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the fresh thyme, Parmesan cheese, and season with salt and pepper.
7. Serve hot, garnished with additional Parmesan if desired.

This white squash and mushroom risotto is rich and creamy with layers of earthy mushroom flavor and a subtle sweetness from the squash. It’s perfect for a comforting meal, whether for a special occasion or an everyday dinner.

Spicy White Squash and Black Bean Tacos

These tacos are a vibrant, plant-based option that combine the mild flavor of white squash with the boldness of black beans and a spicy kick. Topped with fresh salsa and avocado, they’re perfect for Taco Tuesday or a quick dinner with friends.

Ingredients:

• 1 medium white squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• 1/2 cup fresh salsa or diced tomatoes
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced white squash and cook for 5–7 minutes until it starts to soften and caramelize.
2. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is heated through and well combined.
3. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
4. To assemble the tacos, spoon the white squash and black bean mixture into each tortilla. Top with avocado slices, fresh salsa, cilantro, and a squeeze of lime.
5. Serve immediately and enjoy!

These spicy white squash and black bean tacos are a perfect balance of flavors—mild squash, hearty beans, and a bit of heat from the spices. They make for a fresh and flavorful meal that’s sure to satisfy your taco cravings.

White Squash and Lentil Stew

This wholesome and hearty stew combines white squash with protein-rich lentils, creating a filling and nutritious dish. The earthy lentils and tender squash are simmered in a flavorful broth, making it a perfect dish for colder days.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cumin, turmeric, and smoked paprika, and cook for another minute to release the spices’ flavors.
3. Add the white squash, lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer, uncovered, for 30–40 minutes until the lentils are tender and the squash is cooked through.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve the stew hot, garnished with fresh parsley.

This white squash and lentil stew is a comforting and nutritious dish that is both filling and flavorful. It’s perfect for meal prepping or enjoying on a chilly day. The spices provide a warm, aromatic depth, while the squash adds a lovely sweetness to balance the earthy lentils.

Note: More recipes​ are coming soon!