As the temperatures drop and winter settles in, there’s nothing quite like the comfort of a warm, hearty meal. Squash, with its rich flavors and vibrant colors, becomes the star of the season, providing not just warmth but also nourishment.
For those following a keto lifestyle, squash offers an excellent low-carb alternative that fits perfectly into a winter diet.
In this article, we will explore 50+ winter keto squash recipes that highlight the delicious versatility of this seasonal favorite.
From savory soups and stews to flavorful side dishes and delightful desserts, these recipes will keep your meals exciting while helping you stay on track with your keto goals.
So grab your favorite squash varieties, and let’s get cooking!
50+ Delectable Winter Keto Squash Recipes for a Cozy Season
Winter is the perfect time to embrace the warming, hearty flavors of squash, and with these 50+ winter keto squash recipes, you have an abundance of options to explore.
Each recipe not only brings out the best of winter squash but also ensures you can enjoy delicious meals without compromising your keto lifestyle.
Whether you’re looking for a comforting soup, a delightful side dish, or a sweet treat, these recipes are designed to satisfy your cravings while keeping your carbohydrate intake low.
So, don your apron, turn up the heat in your kitchen, and savor the comforting flavors of winter with these creative and healthy keto squash recipes. Enjoy a deliciously satisfying season!
Roasted Butternut Squash with Sage and Parmesan
Roasting butternut squash brings out its natural sweetness, while the addition of fresh sage and Parmesan cheese adds depth and richness. This dish is not only simple to prepare but also packs a flavorful punch that will satisfy your winter cravings. It can be served as a side dish or a light main course, making it an excellent option for festive gatherings or weeknight dinners.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1/4 cup grated Parmesan cheese
- Optional: 1 tablespoon balsamic vinegar for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: In a large bowl, combine the cubed butternut squash with olive oil, salt, pepper, and chopped sage. Toss until the squash is evenly coated.
- Roast the Squash: Spread the seasoned squash in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Add Cheese: Remove from the oven, sprinkle the grated Parmesan cheese over the top, and return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.
- Serve: Drizzle with balsamic vinegar if desired and serve warm.
This Roasted Butternut Squash with Sage and Parmesan is a delightful addition to your winter meals. The sweetness of the squash combined with the savory notes of sage and the richness of Parmesan creates a balanced and satisfying dish. Whether served alongside your favorite protein or enjoyed on its own, this recipe is sure to impress your family and friends while keeping your keto lifestyle in check. Enjoy the warm, comforting flavors of winter squash with this easy-to-make recipe that highlights the season’s best produce.
Creamy Spaghetti Squash Alfredo
This Creamy Spaghetti Squash Alfredo is a keto-friendly twist on the classic pasta dish. By using spaghetti squash as a low-carb alternative, you can indulge in the creamy goodness of Alfredo sauce without the guilt. This recipe is not only easy to make but also packed with flavor, making it a perfect comfort food for chilly winter evenings.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons garlic, minced
- 1 teaspoon Italian seasoning
- Optional: chopped parsley for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
- Make the Alfredo Sauce: In a saucepan over medium heat, combine the heavy cream, Parmesan cheese, minced garlic, and Italian seasoning. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Shred the Squash: Once the spaghetti squash is cooked, use a fork to scrape out the flesh, creating spaghetti-like strands.
- Combine: Toss the spaghetti squash strands with the Alfredo sauce until evenly coated.
- Serve: Garnish with chopped parsley and additional Parmesan cheese if desired.
This Creamy Spaghetti Squash Alfredo is a fantastic way to enjoy a beloved classic without the carbs associated with traditional pasta. The creamy Alfredo sauce envelops the tender strands of spaghetti squash, creating a satisfying and indulgent dish perfect for winter nights. Not only does this recipe fit seamlessly into your keto diet, but it also offers a comforting meal that can be enjoyed by everyone at the table. With its rich flavors and creamy texture, this dish is a must-try for anyone looking to savor the essence of winter comfort food.
Stuffed Acorn Squash with Sausage and Spinach
This Stuffed Acorn Squash with Sausage and Spinach is a wholesome and hearty dish that embodies the flavors of winter. The combination of savory sausage, nutritious spinach, and the naturally sweet acorn squash makes for a delightful meal that is both filling and healthy. Perfect for meal prep or a cozy dinner, this recipe will satisfy your cravings while keeping you on track with your keto lifestyle.
Ingredients
- 2 acorn squashes, halved and seeded
- 1 pound Italian sausage (mild or spicy)
- 2 cups fresh spinach, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Squash: Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
- Cook the Filling: In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned. Add the diced onion and garlic, cooking until softened. Stir in the chopped spinach and Italian seasoning, cooking until the spinach is wilted.
- Stuff the Squash: Remove the roasted squash from the oven and turn them cut-side up. Spoon the sausage and spinach mixture into each half, pressing down gently. Top with shredded mozzarella cheese.
- Bake: Return to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Serve: Allow to cool slightly before serving.
This Stuffed Acorn Squash with Sausage and Spinach is not only visually appealing but also packed with flavor and nutrients. The natural sweetness of the acorn squash pairs beautifully with the savory sausage and earthy spinach, creating a well-rounded meal that satisfies both hunger and taste. Perfect for meal prepping or impressing guests at a winter dinner party, this recipe is a fantastic addition to your keto repertoire. Enjoy the comfort and warmth of this dish as you embrace the cozy flavors of winter while maintaining a healthy lifestyle.
Spiced Winter Squash Soup
This Spiced Winter Squash Soup is a warm and comforting dish perfect for chilly days. With the natural sweetness of winter squash balanced by aromatic spices, this soup is not only keto-friendly but also packed with nutrients. It’s a great way to enjoy the flavors of the season while providing a satisfying and hearty meal.
Ingredients
- 1 medium butternut or acorn squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, cilantro, or a swirl of coconut cream
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic, cumin, coriander, and smoked paprika, cooking for another minute until fragrant.
- Cook Squash: Add the cubed squash and broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until the squash is tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the coconut milk and heat gently until warmed through. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with roasted pumpkin seeds, cilantro, or a swirl of coconut cream if desired.
This Spiced Winter Squash Soup is the perfect dish to warm you up on a cold winter day. The combination of spices enhances the natural sweetness of the squash, creating a delightful flavor profile that is both comforting and satisfying. The creamy coconut milk adds a luxurious touch while keeping the soup keto-friendly. Serve this soup as an appetizer or as a light meal, and enjoy the healthy, nourishing benefits it offers during the winter months.
Maple-Glazed Kabocha Squash
Maple-Glazed Kabocha Squash is a delightful side dish that marries the natural sweetness of kabocha squash with a rich, buttery glaze. This recipe captures the essence of winter with its comforting flavors and can easily be made keto by using sugar-free maple syrup. Perfect for holiday dinners or cozy family meals, this dish will impress everyone at your table.
Ingredients
- 1 medium kabocha squash, halved and seeded
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar-free maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Optional: chopped pecans for topping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Squash: Place the kabocha squash halves cut-side up in a baking dish. In a small bowl, mix together the melted butter, sugar-free maple syrup, cinnamon, nutmeg, salt, and pepper.
- Glaze the Squash: Brush the maple glaze generously over the squash halves, ensuring they are well coated.
- Bake: Cover the baking dish with foil and bake for 30-40 minutes, or until the squash is tender. Remove the foil during the last 10 minutes to allow the glaze to caramelize.
- Serve: Top with chopped pecans before serving if desired.
This Maple-Glazed Kabocha Squash is a delightful addition to any winter meal. The natural sweetness of the kabocha squash shines through, complemented by the warm spices and rich maple glaze. By using sugar-free maple syrup, this recipe remains keto-friendly while delivering on taste. It’s a fantastic way to enjoy seasonal produce and can serve as a side dish for holiday feasts or a comforting addition to your weekly meal prep. Enjoy the satisfying flavors of this simple yet elegant dish!
Zucchini and Squash Casserole
This Zucchini and Squash Casserole is a hearty and comforting dish that showcases the best of winter squash. Baked until bubbly and golden, this casserole combines tender zucchini, yellow squash, and rich cheese for a satisfying meal. It’s a great way to incorporate more vegetables into your diet while adhering to your keto lifestyle.
Ingredients
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup almond flour (optional for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Vegetables: In a large bowl, combine the sliced zucchinis and yellow squash. Add the garlic powder, Italian seasoning, salt, and pepper, tossing to coat the vegetables evenly.
- Assemble the Casserole: In a greased baking dish, layer half of the squash mixture, followed by half of the cheddar cheese and half of the heavy cream. Repeat with the remaining squash, cheese, and cream. Top with grated Parmesan and almond flour for a crunchy topping if desired.
- Bake: Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and the vegetables are tender.
- Serve: Let cool slightly before serving.
This Zucchini and Squash Casserole is a fantastic way to enjoy the goodness of winter squash in a comforting, cheesy dish. The layers of flavor and texture make it a satisfying option for any meal, whether as a side or a main course. This recipe is particularly useful for meal prep, as it can be made ahead of time and reheated. Embrace the warmth and heartiness of this casserole during the winter months, knowing that you are indulging in a delicious dish that aligns perfectly with your keto goals.
Creamy Garlic Mashed Cauliflower and Squash
Creamy Garlic Mashed Cauliflower and Squash is a delightful twist on traditional mashed potatoes. This dish combines cauliflower and winter squash for a creamy, flavorful, and low-carb alternative. Enhanced with roasted garlic and cream, it’s a perfect side for your holiday dinners or any winter meal, providing warmth and comfort without the carbs.
Ingredients
- 1 medium head of cauliflower, chopped into florets
- 1 medium butternut squash, peeled and cubed
- 4 cloves garlic, roasted
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Cook the Vegetables: In a large pot, bring water to a boil. Add the cauliflower florets and cubed butternut squash. Cook for about 15 minutes or until both are tender. Drain well.
- Mash the Mixture: In the same pot, add the roasted garlic, heavy cream, and butter to the drained vegetables. Use a potato masher or immersion blender to mash until creamy and smooth. Season with salt and pepper to taste.
- Serve: Transfer the mash to a serving bowl and garnish with chopped chives or parsley before serving.
Creamy Garlic Mashed Cauliflower and Squash is a fantastic way to enjoy a comfort food favorite without the carbs. The combination of cauliflower and butternut squash offers a creamy texture that mimics traditional mashed potatoes while adding a depth of flavor that’s perfect for winter. This dish is not only keto-friendly but also packed with vitamins and nutrients, making it a healthy addition to any meal. Serve it alongside your favorite proteins for a satisfying and hearty winter dinner.
Roasted Acorn Squash with Sage Butter
Roasted Acorn Squash with Sage Butter is a simple yet elegant dish that highlights the natural sweetness of acorn squash. The sage butter adds a savory depth, making this recipe perfect for special occasions or a cozy weeknight dinner. It’s a great keto-friendly option that celebrates the flavors of winter while providing a healthy side dish.
Ingredients
- 2 medium acorn squashes, halved and seeded
- 4 tablespoons unsalted butter
- 4-5 fresh sage leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: grated Parmesan cheese for topping
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Season with salt and pepper.
- Make Sage Butter: In a small saucepan, melt the butter over low heat. Add the chopped sage leaves and cook for about 1-2 minutes until fragrant.
- Roast the Squash: Brush the sage butter generously over the squash halves. Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized.
- Serve: If desired, sprinkle with grated Parmesan cheese before serving.
Roasted Acorn Squash with Sage Butter is a delightful dish that embodies the flavors of winter with its warm, savory notes. The roasting process enhances the sweetness of the squash, while the sage butter provides a fragrant and rich finish. This recipe is not only easy to prepare but also adds a touch of elegance to your meal. It pairs wonderfully with meats or can be enjoyed as a standalone vegetarian dish. Embrace the warmth and comfort of winter with this delicious keto-friendly recipe!
Stuffed Spaghetti Squash with Italian Sausage
Stuffed Spaghetti Squash with Italian Sausage is a hearty and satisfying dish that combines the flavors of winter squash and savory Italian sausage. This low-carb recipe is packed with protein and fiber, making it a fulfilling meal option that is perfect for the winter months. It’s a fantastic way to enjoy the flavors of Italy while keeping your keto lifestyle in check.
Ingredients
- 1 medium spaghetti squash
- 1 pound Italian sausage (mild or spicy, according to preference)
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Prepare the Filling: In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain excess fat. Add the marinara sauce and Italian seasoning, stirring to combine.
- Stuff the Squash: Once the squash is cooked, flip it over and use a fork to scrape the inside into spaghetti-like strands. Mix the strands with the sausage mixture, then spoon the filling back into the squash halves.
- Top and Bake: Sprinkle the shredded mozzarella and grated Parmesan cheese on top of each stuffed squash half. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Garnish with fresh basil before serving.
Stuffed Spaghetti Squash with Italian Sausage is a deliciously satisfying meal that captures the essence of winter comfort food. This dish is not only keto-friendly but also loaded with flavor and nutrients, making it a great option for family dinners or meal prepping. The combination of savory sausage, rich marinara, and melty cheese creates a delightful harmony that will please everyone at the table. Enjoy this hearty and healthy recipe as a wonderful way to stay on track with your keto lifestyle while indulging in the cozy flavors of winter.
Savory Winter Squash and Kale Frittata
Savory Winter Squash and Kale Frittata is a nutritious and hearty dish perfect for any meal of the day. Packed with protein from the eggs and loaded with vitamins from the squash and kale, this frittata is a great way to enjoy seasonal vegetables while sticking to your keto lifestyle. It’s simple to prepare and can be enjoyed warm or cold, making it perfect for meal prep or brunch gatherings.
Ingredients
- 1 cup butternut squash, peeled and diced
- 1 cup kale, chopped
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup shredded cheese (cheddar or feta)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced butternut squash and sauté until tender, about 5-7 minutes. Stir in the chopped kale and cook until wilted. Season with garlic powder, salt, and pepper.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheese and any additional seasoning.
- Combine and Bake: Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to combine. Cook on the stovetop for 2-3 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is firm and golden.
- Serve: Let cool slightly before slicing into wedges. Serve warm or at room temperature.
This Savory Winter Squash and Kale Frittata is a fantastic way to start your day or enjoy a light lunch. The creamy texture of the eggs paired with the earthy flavors of the squash and kale creates a deliciously satisfying dish. Not only is this frittata keto-friendly, but it’s also packed with nutrients, making it a wholesome option for any meal. It’s perfect for meal prepping, as it can be made ahead of time and stored in the refrigerator for quick, healthy breakfasts or snacks throughout the week.
Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai is a low-carb twist on the classic Thai dish, offering all the rich flavors you love without the carbs of traditional noodles. This recipe combines spaghetti squash with a savory sauce, protein, and fresh vegetables for a delicious and satisfying meal that is perfect for winter. It’s an excellent way to incorporate more vegetables into your diet while enjoying a favorite takeout dish in a healthier format.
Ingredients
- 1 medium spaghetti squash
- 1 cup cooked chicken or shrimp (or tofu for a vegetarian option)
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup chopped peanuts (optional)
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon fish sauce (optional)
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Lime wedges for serving
Instructions
- Cook the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes or until tender. Once cooked, use a fork to scrape the inside into spaghetti-like strands and set aside.
- Sauté the Ingredients: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the cooked chicken or shrimp, stirring until heated through. Push the mixture to one side of the skillet and pour the beaten eggs into the other side, scrambling until cooked.
- Combine Everything: Add the spaghetti squash strands, bean sprouts, green onions, soy sauce, fish sauce, peanut butter, and lime juice to the skillet. Toss everything together until well combined and heated through. Adjust seasoning if necessary.
- Serve: Top with chopped peanuts if desired and serve with lime wedges.
Spaghetti Squash Pad Thai is a creative and flavorful dish that captures the essence of traditional pad thai while keeping it keto-friendly. The spaghetti squash serves as a wonderful substitute for noodles, providing a satisfying texture that absorbs the savory sauce beautifully. This dish is not only rich in flavor but also packed with protein and nutrients, making it a perfect option for a hearty winter meal. Enjoy this healthy take on a classic favorite, and impress your family or guests with its deliciousness!
Sweet Potato and Squash Gratin
Sweet Potato and Squash Gratin is a creamy and cheesy dish that combines the natural sweetness of sweet potatoes and winter squash with a rich, gooey cheese topping. This gratin is a comforting side dish perfect for holiday meals or cozy family dinners. It’s a fantastic way to enjoy seasonal produce while keeping it keto-friendly by using a lower-carb sweet potato option.
Ingredients
- 1 medium sweet potato, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (or your favorite cheese)
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup almond flour (optional for topping)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Layer the Vegetables: In a greased baking dish, layer half of the sweet potato slices followed by half of the butternut squash slices. Season with salt, pepper, thyme, and garlic powder. Repeat the layers with the remaining sweet potato and squash.
- Add the Cream and Cheese: Pour the heavy cream evenly over the layered vegetables. Sprinkle the shredded Gruyère cheese on top. If desired, sprinkle almond flour for a crunchy topping.
- Bake: Cover with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 15-20 minutes or until the vegetables are tender and the cheese is bubbly and golden.
- Serve: Let cool slightly before serving.
Sweet Potato and Squash Gratin is a warm and indulgent dish that highlights the sweet and savory flavors of winter squash and sweet potatoes. This gratin is a perfect accompaniment to any main dish, adding a creamy, cheesy element that complements a variety of flavors. It’s a great way to enjoy seasonal produce while keeping it keto-friendly, ensuring that you can indulge in comfort food without straying from your dietary goals. This dish is perfect for gatherings, holiday meals, or any cozy dinner at home. Serve it up and enjoy the delightful flavors of winter!
Creamy Pumpkin and Cauliflower Soup
Creamy Pumpkin and Cauliflower Soup is a velvety blend of fall flavors that warms the soul. This soup combines the sweetness of pumpkin with the mild creaminess of cauliflower, creating a comforting dish that’s low in carbs but high in flavor. Perfect for a quick lunch or a comforting dinner, this soup is also packed with nutrients and makes for a delightful keto-friendly option during the winter months.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 head cauliflower, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: pumpkin seeds for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Cauliflower: Add the chopped cauliflower to the pot and pour in the broth. Bring to a boil, then reduce the heat and simmer until the cauliflower is tender, about 15-20 minutes.
- Blend the Soup: Remove the pot from heat. Add the pumpkin puree, heavy cream, ginger, cinnamon, salt, and pepper. Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer it to a blender in batches.)
- Adjust Seasoning: Taste and adjust the seasoning as needed. If the soup is too thick, add a bit more broth or cream to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds if desired.
Creamy Pumpkin and Cauliflower Soup is a perfect winter dish that encapsulates the essence of the season. The combination of pumpkin and cauliflower results in a rich, satisfying soup that feels indulgent without the extra carbs. It’s an ideal dish for meal prep, as it can be made in batches and reheated throughout the week. Whether you serve it as a starter or as a main course with a side salad, this soup is sure to impress and provide warmth during the colder months.
Roasted Acorn Squash with Maple Butter Glaze
Roasted Acorn Squash with Maple Butter Glaze is a delightful side dish that highlights the natural sweetness of acorn squash. This recipe uses a sugar-free maple syrup alternative to create a delicious glaze, making it a perfect addition to any winter meal while keeping it keto-friendly. The result is a beautiful and flavorful dish that adds a touch of elegance to your dinner table.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar-free maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Optional: chopped pecans or walnuts for topping
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Place the halved acorn squashes cut-side up on a baking sheet. Season with salt and pepper.
- Make the Glaze: In a small bowl, whisk together the melted butter, sugar-free maple syrup, cinnamon, and nutmeg.
- Roast the Squash: Brush the glaze generously over the cut sides of the squashes. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and caramelized.
- Serve: If desired, sprinkle with chopped pecans or walnuts before serving.
Roasted Acorn Squash with Maple Butter Glaze is a stunning and delicious side dish that will elevate any winter meal. The sweetness of the acorn squash combined with the rich maple butter glaze creates a delightful flavor profile that’s hard to resist. This dish not only looks beautiful on the plate but also provides a healthy dose of vitamins and minerals. It’s perfect for holiday dinners or as a comforting addition to any weeknight meal, making it a versatile recipe that every keto enthusiast should have in their repertoire.
Spicy Butternut Squash Chili
Spicy Butternut Squash Chili is a warming and hearty dish that combines the sweetness of butternut squash with the rich flavors of chili spices. This one-pot meal is packed with vegetables and protein, making it a satisfying choice for winter. It’s perfect for meal prep and can easily be customized with your favorite proteins or vegetables while keeping it low in carbs.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed (optional for strict keto)
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened. Stir in the minced garlic and cook for an additional minute.
- Add the Squash and Spices: Add the diced butternut squash, chili powder, cumin, cayenne pepper, salt, and pepper. Stir to combine and cook for a couple of minutes to allow the spices to bloom.
- Simmer the Chili: Pour in the diced tomatoes and broth. Bring to a boil, then reduce the heat and let simmer for 25-30 minutes, or until the butternut squash is tender.
- Add Beans (Optional): If using kidney beans, add them during the last 10 minutes of cooking to heat through.
- Serve: Ladle into bowls and enjoy warm, optionally garnished with cilantro or avocado.
Spicy Butternut Squash Chili is a comforting and flavorful dish that embodies the warmth of winter. The combination of sweet butternut squash and spicy chili seasonings creates a delightful balance that is sure to satisfy. This chili is not only filling but also nutritious, packed with fiber and vitamins. It’s an excellent choice for meal prep, as it can be made in large batches and reheated throughout the week. Serve it on its own or with a dollop of sour cream for added creaminess, and enjoy the cozy flavors of this hearty winter dish.
Note: More recipes are coming soon!
