25+ Cozy Winter Mixed Squash Recipes to Warm Your Heart

As the chill of winter settles in, our culinary cravings shift towards heartier, comforting dishes that warm us from the inside out.

Winter mixed squash, with its diverse varieties and rich flavors, serves as the perfect canvas for creating nourishing meals that embody the essence of the season.

From the creamy sweetness of butternut squash to the nutty undertones of acorn squash, these vibrant vegetables add depth and character to countless recipes.

In this collection of 25+ Winter Mixed Squash Recipes, you’ll discover an array of delightful options, including savory soups, hearty casseroles, and flavorful side dishes.

Whether you’re hosting a festive gathering or simply seeking a cozy weeknight dinner, these recipes will inspire you to embrace the bounty of winter squash and showcase its versatility in your kitchen.

25+ Cozy Winter Mixed Squash Recipes to Warm Your Heart

Winter mixed squash is more than just a seasonal staple; it’s a deliciously versatile ingredient that can transform ordinary meals into extraordinary feasts.

With our curated selection of 25+ Winter Mixed Squash Recipes, you now have a treasure trove of culinary inspiration at your fingertips.

From comforting soups that warm your soul to savory bakes that fill your home with enticing aromas, these recipes are designed to bring joy to your winter table.

As you explore the myriad ways to incorporate winter squash into your meals, remember that each recipe offers a chance to nourish your body and delight your taste buds.

So gather your loved ones, dive into these seasonal creations, and enjoy the warmth and comfort that winter mixed squash brings to your dining experience.

Roasted Winter Squash Medley

This Roasted Winter Squash Medley combines the rich flavors of various squashes, such as butternut, acorn, and delicata, with aromatic herbs and spices. The roasting process caramelizes the sugars in the squash, enhancing their natural sweetness and creating a deliciously satisfying dish. Perfect as a side or a main course, this medley is not only colorful but also packed with nutrients, making it a wholesome addition to your winter meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium acorn squash, halved and sliced
• 1 medium delicata squash, sliced
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons ground cinnamon
• Salt and pepper to taste
• ¼ cup maple syrup (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Squash: In a large bowl, combine the cubed butternut squash, acorn squash slices, and delicata squash slices.
3. Season: Drizzle the olive oil over the squash mixture and sprinkle with thyme, cinnamon, salt, and pepper. Toss until the squash is evenly coated.
4. Roast: Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, or until the squash is tender and golden brown, stirring halfway through.
5. Glaze (Optional): If desired, drizzle with maple syrup during the last 5 minutes of roasting for an extra touch of sweetness.
6. Serve: Remove from the oven and garnish with fresh parsley before serving.

This Roasted Winter Squash Medley is a beautiful and flavorful dish that showcases the versatility of winter squash. Whether served alongside roasted meats, in a salad, or on its own, this medley brings warmth and comfort to the table. The caramelized edges and the blend of spices will leave your guests craving more. Enjoy this dish as a hearty accompaniment or as a light vegetarian main course that highlights the best of winter’s bounty.

Creamy Winter Squash Soup

This Creamy Winter Squash Soup is a warm, comforting dish that embodies the essence of winter. Made with a blend of roasted squash and aromatic spices, it’s perfect for a cozy evening at home. The silky texture and rich flavor of this soup make it an ideal starter or a light meal paired with crusty bread. Plus, it’s packed with vitamins and minerals, making it a nutritious choice for chilly days.

Ingredients:

• 2 medium winter squashes (such as butternut and acorn), halved and seeds removed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cumin
• Salt and pepper to taste
• ½ cup heavy cream (or coconut milk for a dairy-free option)
• Fresh chives for garnish

Instructions:

1. Roast the Squash: Preheat the oven to 400°F (200°C). Drizzle the halved squashes with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 40–45 minutes until tender.
2. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Combine Ingredients: Once the squash is roasted, scoop the flesh into the pot with the onion and garlic. Add the broth, nutmeg, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Blend: Use an immersion blender or transfer to a blender to puree the soup until smooth. Return to the pot and stir in the heavy cream or coconut milk.
5. Serve: Warm the soup over low heat and adjust seasoning if necessary. Ladle into bowls and garnish with fresh chives.

This Creamy Winter Squash Soup is the epitome of comfort food during the colder months. Its creamy consistency and deep flavors offer a delightful escape from the winter chill. You can easily customize the soup by adding your favorite spices or toppings, such as roasted pumpkin seeds or a dollop of yogurt. Whether you’re enjoying a quiet night in or entertaining friends, this soup is sure to impress with its elegance and deliciousness.

Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed Acorn Squash with Quinoa and Cranberries is a vibrant and nutritious dish that combines the earthy flavors of acorn squash with a hearty filling of quinoa, nuts, and dried cranberries. This recipe not only looks beautiful on the plate but also offers a balance of flavors and textures, making it a perfect centerpiece for any winter gathering. Rich in protein and fiber, this dish is a delightful way to incorporate wholesome ingredients into your meals.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup chopped walnuts or pecans
• 1 teaspoon cinnamon
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 30–35 minutes, or until tender.
3. Cook Quinoa: While the squash is baking, bring the vegetable broth to a boil in a saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and liquid is absorbed.
4. Mix the Filling: In a large bowl, combine the cooked quinoa, dried cranberries, chopped walnuts, cinnamon, maple syrup, and additional salt and pepper. Mix well.
5. Stuff the Squash: Once the squash is cooked, remove from the oven and carefully fill each half with the quinoa mixture, pressing down slightly to pack it in.
6. Bake Again: Return the stuffed squashes to the oven and bake for an additional 10 minutes.
7. Serve: Garnish with fresh parsley before serving.

This Stuffed Acorn Squash with Quinoa and Cranberries is a nutritious and visually appealing dish that captures the essence of winter. It’s perfect for holiday gatherings or a cozy family dinner. The combination of sweet cranberries and crunchy nuts complements the savory squash, creating a deliciously balanced meal. Each bite offers a satisfying blend of flavors and textures, making this dish a favorite for both vegetarians and meat-lovers alike. Plus, it’s an excellent make-ahead option, allowing you to enjoy the warm flavors of winter without spending hours in the kitchen.

Winter Squash and Sage Risotto

This Winter Squash and Sage Risotto is a creamy, comforting dish that highlights the earthy flavors of winter squash paired with the aromatic essence of sage. The slow-cooked Arborio rice absorbs the flavors of the squash and broth, resulting in a luscious and hearty meal. This risotto is perfect for a cozy dinner, showcasing seasonal ingredients while being elegant enough for entertaining. It’s a dish that warms the soul and satisfies the palate, making it a winter favorite.

Ingredients:

• 1 cup Arborio rice
• 2 cups diced winter squash (such as butternut or kabocha)
• 4 cups vegetable broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Prepare the Squash: In a pot, bring the vegetable broth to a simmer. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the diced squash and cook for 5–7 minutes until just tender. Remove from heat and set aside.
2. Sauté Aromatics: In the same pan, add the remaining olive oil and sauté the onion until translucent, about 5 minutes. Add the minced garlic and chopped sage, cooking for another minute until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan, stirring to coat it with the oil and aromatics. Toast the rice for about 2 minutes until slightly translucent.
4. Cook the Risotto: Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
5. Incorporate the Squash: Gently fold in the cooked squash and Parmesan cheese (or nutritional yeast), stirring until well combined. Season with salt and pepper to taste.
6. Serve: Spoon the risotto into bowls, garnishing with fresh sage leaves.

This Winter Squash and Sage Risotto is a true celebration of seasonal flavors and textures. The creamy risotto serves as a perfect canvas for the natural sweetness of the squash, while the sage adds a fragrant touch that elevates the dish. It’s a comforting meal that feels indulgent yet wholesome, making it ideal for chilly nights or festive gatherings. Pair it with a crisp green salad and a glass of white wine for a delightful dining experience that captures the essence of winter.

Spicy Winter Squash and Black Bean Tacos

These Spicy Winter Squash and Black Bean Tacos are a vibrant and flavorful twist on traditional tacos, showcasing the versatility of winter squash. The combination of roasted squash with black beans, spices, and fresh toppings creates a deliciously satisfying meal that’s perfect for weeknight dinners or casual gatherings. These tacos are not only vegetarian-friendly but also packed with protein and nutrients, making them a healthy and hearty option for anyone looking to enjoy seasonal flavors.

Ingredients:

• 2 cups diced winter squash (such as butternut or acorn)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the diced squash with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, or until tender and lightly caramelized.
2. Warm the Beans: In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper.
3. Prepare the Tortillas: While the squash is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
4. Assemble the Tacos: On each tortilla, layer roasted squash, black beans, sliced avocado, and fresh cilantro.
5. Serve: Serve the tacos with lime wedges on the side for squeezing over the top.

These Spicy Winter Squash and Black Bean Tacos are a delightful way to incorporate seasonal produce into a fun and flavorful dish. The combination of spicy roasted squash and hearty black beans creates a satisfying meal that is both filling and nutritious. Perfect for taco night or a casual gathering, these tacos can be customized with your favorite toppings, such as salsa, sour cream, or hot sauce. Enjoy the vibrant flavors and textures that celebrate the bounty of winter in every bite.

Maple-Glazed Winter Squash Salad

This Maple-Glazed Winter Squash Salad is a beautiful and nourishing dish that combines roasted winter squash with fresh greens, nuts, and a tangy dressing. The sweetness of the maple glaze enhances the squash’s natural flavors, creating a delightful contrast to the crisp greens. This salad is not only visually appealing but also packed with vitamins and minerals, making it a perfect side or main dish for winter gatherings. It’s a refreshing way to enjoy winter vegetables while celebrating their unique flavors.

Ingredients:

• 2 cups diced winter squash (butternut, acorn, or kabocha)
• 3 tablespoons olive oil, divided
• 2 tablespoons maple syrup
• 4 cups mixed greens (such as arugula, spinach, or kale)
• ½ cup toasted walnuts or pecans
• ¼ cup feta cheese (optional)
• Salt and pepper to taste

For the Dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• ¼ cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Toss the diced squash with 1 tablespoon of olive oil, maple syrup, salt, and pepper. Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, ¼ cup olive oil, salt, and pepper. Adjust seasoning to taste.
3. Assemble the Salad: In a large bowl, combine the mixed greens, roasted squash, toasted nuts, and feta cheese (if using).
4. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
5. Serve: Serve immediately as a side or a light main dish.

This Maple-Glazed Winter Squash Salad is a vibrant and satisfying dish that highlights the beauty of seasonal produce. The combination of sweet roasted squash, crunchy nuts, and fresh greens creates a delightful contrast of flavors and textures. The maple dressing ties everything together, adding a touch of sweetness that complements the earthiness of the squash. This salad is perfect for holiday gatherings, potlucks, or as a nutritious lunch option, ensuring you enjoy the health benefits and delicious taste of winter squash throughout the season.

Creamy Winter Squash and Coconut Curry Soup

This Creamy Winter Squash and Coconut Curry Soup is a warming, fragrant dish that showcases the natural sweetness of winter squash combined with the rich creaminess of coconut milk and aromatic spices. This soup is not only comforting but also nutritious, packed with vitamins and minerals. Perfect for chilly evenings, this recipe is a great way to incorporate more vegetables into your diet while satisfying your cravings for something hearty and delicious.

Ingredients:

• 2 cups diced winter squash (butternut, acorn, or delicata)
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Cook the Squash: Add the diced winter squash and curry powder to the pot, stirring to coat. Cook for about 2–3 minutes to allow the spices to bloom.
3. Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat to a simmer. Cook for about 20–25 minutes, or until the squash is tender.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
5. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

This Creamy Winter Squash and Coconut Curry Soup is a delightful way to warm up during the colder months. The combination of squash and coconut milk creates a luscious texture that is both comforting and satisfying. The fragrant spices add depth and warmth, making each spoonful a treat for the senses. This soup is perfect for a cozy dinner at home or as a starter for a winter gathering. Serve it with crusty bread or over a bed of rice for a hearty meal that highlights the flavors of winter squash in a delightful way.

Roasted Winter Squash and Quinoa Salad

This Roasted Winter Squash and Quinoa Salad is a nourishing dish that combines the earthiness of roasted squash with the protein-packed goodness of quinoa. The addition of colorful vegetables, nuts, and a zesty dressing makes this salad not only visually appealing but also incredibly satisfying. It’s an excellent option for meal prep, as it stores well and can be enjoyed cold or warm, making it a versatile choice for lunch or dinner.

Ingredients:

• 2 cups diced winter squash (butternut or acorn)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• ½ cup dried cranberries
• ½ cup walnuts or pecans, toasted
• ¼ cup feta cheese (optional)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Roast the Squash: Preheat your oven to 425°F (220°C). Toss the diced squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted squash, diced bell pepper, dried cranberries, toasted nuts, and feta cheese (if using).
4. Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
5. Serve: Serve immediately or refrigerate for later. This salad can be enjoyed warm or cold.

This Roasted Winter Squash and Quinoa Salad is a perfect representation of winter’s bounty. The nutty flavor of quinoa paired with the sweet, roasted squash creates a deliciously wholesome meal that’s packed with nutrients. The vibrant colors of the bell pepper and cranberries not only enhance the dish’s aesthetic but also add bursts of flavor and texture. This salad is ideal for meal prepping, making it a convenient choice for busy weeknights or lunchboxes. Whether served as a main dish or a side, this recipe is sure to delight anyone looking to enjoy the flavors of winter.

Winter Squash Gratin with Cheese and Herbs

This Winter Squash Gratin is a decadent and comforting dish that brings together the natural sweetness of winter squash with creamy cheese and a crispy herb topping. It’s a perfect side dish for holiday gatherings or cozy family dinners, offering a unique twist on traditional gratin recipes. This dish is not only delicious but also visually appealing, making it a standout addition to any winter table.

Ingredients:

• 3 cups thinly sliced winter squash (butternut or acorn)
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 cup shredded Gruyère or cheddar cheese
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon olive oil
• ½ cup breadcrumbs (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the Squash: Arrange the sliced squash in the greased baking dish, slightly overlapping them. Sprinkle with salt, pepper, minced garlic, and fresh thyme.
3. Prepare the Cream Mixture: In a bowl, combine the heavy cream and half of the shredded cheese. Pour this mixture evenly over the squash.
4. Top with Cheese and Breadcrumbs: Sprinkle the remaining cheese and breadcrumbs (if using) on top of the gratin.
5. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
6. Serve: Let the gratin cool for a few minutes before serving.

This Winter Squash Gratin with Cheese and Herbs is a comforting dish that is sure to impress at any gathering. The combination of creamy cheese, aromatic herbs, and sweet squash creates a rich and satisfying flavor profile that pairs well with a variety of main courses. This gratin not only highlights the beauty of winter squash but also elevates it to a gourmet level, making it a delightful addition to your winter repertoire. Serve it alongside roasted meats or as a vegetarian main dish, and watch as it becomes a favorite among family and friends.

Balsamic Roasted Winter Squash and Brussels Sprouts

This Balsamic Roasted Winter Squash and Brussels Sprouts dish is a delightful blend of sweet and savory flavors. The natural sweetness of winter squash, combined with the earthy taste of Brussels sprouts, is enhanced by a tangy balsamic glaze. This dish makes for a beautiful and nutritious side that pairs well with any main course, especially during the festive season. Not only is it easy to prepare, but the colors and textures create a stunning presentation on your holiday table.

Ingredients:

• 2 cups diced winter squash (butternut, acorn, or kabocha)
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste
• ¼ cup chopped walnuts or pecans (optional)
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Vegetables: In a large bowl, combine the diced winter squash and halved Brussels sprouts. Drizzle with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Toss until well-coated.
3. Roast the Vegetables: Spread the mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
4. Add Nuts (if using): In the last 5 minutes of roasting, sprinkle the chopped walnuts or pecans over the vegetables for added crunch.
5. Serve: Remove from the oven and garnish with fresh thyme leaves before serving.

Balsamic Roasted Winter Squash and Brussels Sprouts is a perfect side dish for any occasion. The vibrant flavors and textures come together beautifully, creating a dish that is both comforting and festive. The balsamic glaze adds a delightful tang that complements the sweetness of the squash, while the Brussels sprouts bring an earthy depth. This dish is not only delicious but also packed with nutrients, making it a great addition to your winter meals. Serve it alongside roasted meats, or enjoy it as part of a vegetarian feast—either way, it will surely be a crowd-pleaser.

Winter Squash and Kale Stir-Fry

This Winter Squash and Kale Stir-Fry is a quick and healthy dish that highlights the flavors of the season. The sweet, roasted squash pairs perfectly with the hearty kale, while the addition of garlic and ginger adds a wonderful aromatic element. This stir-fry is not only vibrant and colorful but also versatile, allowing for various additions such as proteins or other vegetables based on what you have on hand. It makes for a satisfying meal that can be prepared in under 30 minutes!

Ingredients:

• 2 cups diced winter squash (butternut or acorn)
• 4 cups kale, stems removed and chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook the Squash: In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the diced squash and sauté for about 5–7 minutes, or until tender. Remove from the skillet and set aside.
2. Sauté Garlic and Ginger: In the same skillet, add another tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add Kale: Toss in the chopped kale and stir-fry for 3–4 minutes, or until wilted and bright green.
4. Combine Ingredients: Return the cooked squash to the skillet. Add the soy sauce and sesame oil, stirring to combine. Cook for an additional 2–3 minutes to heat through and blend the flavors.
5. Serve: Season with salt and pepper to taste. Serve hot, garnished with sesame seeds.

This Winter Squash and Kale Stir-Fry is a fantastic way to incorporate seasonal ingredients into a quick and delicious meal. The combination of sweet squash and nutrient-rich kale offers a satisfying balance of flavors and textures. The garlic and ginger add warmth, making this dish perfect for winter. It’s also a versatile recipe; feel free to add protein like tofu, chicken, or shrimp to make it a complete meal. Whether served over rice or enjoyed on its own, this stir-fry is a delightful celebration of winter vegetables that you can whip up in no time.

Stuffed Winter Squash with Quinoa and Cranberries

This Stuffed Winter Squash with Quinoa and Cranberries is a show-stopping dish that showcases the beauty and versatility of winter squash. The sweetness of the squash is complemented by the nutty quinoa and the tartness of cranberries, creating a deliciously balanced flavor profile. This recipe not only makes a stunning presentation but also provides a wholesome, satisfying meal. It’s perfect for a holiday gathering or a cozy family dinner, and it’s vegetarian-friendly!

Ingredients:

• 2 medium acorn or butternut squash, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 cup dried cranberries
• ½ cup walnuts, chopped
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the squash halves cut-side up in a baking dish and brush with olive oil. Sprinkle with salt and pepper. Roast for 30–35 minutes or until tender.
2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Prepare the Filling: In a large bowl, combine the cooked quinoa, dried cranberries, chopped walnuts, cinnamon, nutmeg, salt, and pepper. Mix well to combine.
4. Stuff the Squash: Once the squash is done roasting, remove it from the oven. Carefully spoon the quinoa mixture into each squash half, packing it slightly.
5. Final Bake: Return the stuffed squash to the oven and bake for an additional 10–15 minutes, allowing the flavors to meld.
6. Serve: Garnish with fresh parsley before serving.

Stuffed Winter Squash with Quinoa and Cranberries is a beautiful and hearty dish that highlights the flavors of the season. This recipe showcases the natural sweetness of squash while providing a wholesome filling packed with nutrients. The combination of cranberries and walnuts adds a delightful contrast of flavors and textures, making each bite a treat. This dish is perfect for impressing guests at a holiday dinner or simply enjoying a cozy meal at home. Serve it as a main course or a stunning side dish, and savor the wonderful flavors of winter!

Spiced Winter Squash Soup with Coconut Milk

This Spiced Winter Squash Soup with Coconut Milk is a warm, creamy delight that captures the essence of winter in every bowl. The natural sweetness of winter squash is enhanced by a blend of warming spices, while coconut milk adds a luscious creaminess. This soup is not only comforting but also nourishing, making it perfect for chilly days. Serve it as an appetizer or a main dish, and pair it with crusty bread for a satisfying meal that’s sure to impress.

Ingredients:

• 2 medium winter squash (such as butternut or acorn), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes, until soft. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Squash and Spices: Stir in the cubed squash, cumin, coriander, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally, to toast the spices.
3. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20–25 minutes, or until the squash is tender.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.
5. Finish with Coconut Milk: Return the blended soup to the pot (if using a blender), and stir in the coconut milk. Heat over low until warmed through. Season with salt and pepper to taste.
6. Serve: Ladle into bowls and garnish with fresh cilantro before serving.

This Spiced Winter Squash Soup with Coconut Milk is a nourishing and flavorful addition to your winter repertoire. The combination of warming spices and creamy coconut milk creates a delightful balance of sweetness and depth. It’s not only satisfying but also packed with nutrients, making it a perfect meal for chilly evenings. Enjoy this soup as a comforting lunch or dinner, and don’t hesitate to pair it with your favorite bread for a complete experience. This recipe is sure to become a seasonal favorite!

Winter Squash and Apple Galette

This Winter Squash and Apple Galette is a stunning and delicious way to showcase the flavors of the season. The buttery, flaky crust encases a warm filling of roasted winter squash and sweet apples, all accented by a hint of cinnamon. This rustic dish is perfect for entertaining or simply enjoying with your family. It can be served warm as a main course or as a delightful dessert with a scoop of vanilla ice cream. The galette is versatile and can be enjoyed at any time of the day!

Ingredients:

• For the crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced
  • 6–8 tablespoons ice water
• For the filling:
  • 2 cups winter squash (butternut or acorn), peeled and diced
  • 2 medium apples (Granny Smith or Honeycrisp), cored and sliced
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • Salt to taste
  • 1 egg (for egg wash)

Instructions:

1. Make the Crust: In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the Filling: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced winter squash with olive oil, brown sugar, cinnamon, and salt. Roast for 20–25 minutes until tender and slightly caramelized. Let cool slightly, then mix with the sliced apples.
3. Roll Out the Dough: On a lightly floured surface, roll out the dough into a large circle (about 12 inches in diameter). Transfer to a parchment-lined baking sheet.
4. Assemble the Galette: Spoon the squash and apple mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go.
5. Brush and Bake: Beat the egg and brush it over the crust for a golden finish. Bake for 30–35 minutes, or until the crust is golden brown.
6. Serve: Allow to cool slightly before slicing. Serve warm or at room temperature.

The Winter Squash and Apple Galette is a beautiful and delicious dish that highlights the best of seasonal produce. The combination of savory squash and sweet apples creates a delightful contrast, while the flaky crust adds an irresistible texture. This galette is perfect for a cozy dinner, a holiday gathering, or even as a festive brunch option. It’s easy to prepare and can be made ahead of time, allowing you to enjoy the flavors of winter without too much fuss. Treat your guests (or yourself!) to this comforting and elegant dish that showcases the essence of the season.

Creamy Winter Squash and Spinach Pasta

This Creamy Winter Squash and Spinach Pasta is a comforting and satisfying meal that brings together the earthy flavors of winter squash with the freshness of spinach. The creamy sauce, made from pureed squash and seasoned with garlic and herbs, envelops the pasta beautifully, making it a hearty dish perfect for weeknight dinners or special occasions. It’s not only delicious but also a great way to incorporate more vegetables into your diet without sacrificing flavor!

Ingredients:

• 8 ounces pasta (penne or farfalle work well)
• 2 cups winter squash (butternut or acorn), peeled and cubed
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup vegetable broth
• ½ cup heavy cream (or coconut cream for a dairy-free option)
• ½ teaspoon nutmeg
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the Pasta: In a large pot, cook the pasta according to package instructions. Drain and set aside, reserving about ½ cup of pasta water.
2. Sauté the Squash: In a large skillet, heat olive oil over medium heat. Add the cubed squash and sauté for 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Simmer: Pour in the vegetable broth and simmer for about 10–12 minutes, or until the squash is tender. Add the fresh spinach and stir until wilted.
4. Blend the Sauce: Remove from heat and transfer the mixture to a blender. Add the heavy cream and nutmeg, blending until smooth. Return to the skillet and heat gently, adding reserved pasta water as needed to reach your desired consistency.
5. Combine and Serve: Toss the cooked pasta with the creamy squash sauce, seasoning with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.

Creamy Winter Squash and Spinach Pasta is a delightful and comforting dish that celebrates the flavors of the season. The creamy, velvety sauce envelops the pasta, making it a satisfying meal that can be enjoyed any night of the week. The addition of fresh spinach not only enhances the flavor but also adds a vibrant color and nutritional boost. This dish is versatile and can easily be adapted with other seasonal vegetables or proteins, making it a wonderful staple for your winter cooking. Enjoy it with a side salad or garlic bread for a complete meal that will warm your heart and fill your belly!

Note: More recipes are coming soon!