25+ Flavorful Winter Roasted Squash Recipes to Try Now

As winter settles in, there’s nothing quite like the comforting aroma of roasted squash filling your home.

This versatile vegetable not only brings warmth to your kitchen but also offers a delightful array of flavors and textures.

From sweet to savory, winter squash varieties like butternut, acorn, kabocha, and spaghetti squash can be transformed into delectable side dishes or hearty main courses.

In this collection, we’ll explore over 25 irresistible roasted squash recipes that highlight the unique qualities of each type.

Whether you’re looking for a simple side to accompany your holiday feast or a creative way to incorporate squash into your weekly meals, these recipes will inspire you to make the most of this seasonal bounty.

25+ Flavorful Winter Roasted Squash Recipes to Try Now

As the temperatures drop and snow blankets the ground, the heartiness of roasted squash becomes a culinary staple in many homes.

These 25+ winter roasted squash recipes not only celebrate the rich flavors of the season but also showcase the versatility of squash in various dishes.

Whether you prefer a sweet maple-glazed acorn squash or a savory garlic-infused butternut, there’s something here to tantalize every palate.

Embrace the winter months by experimenting with these delicious recipes, and let the warmth of roasted squash brighten your kitchen and your dining table.

Roasted Butternut Squash with Maple and Thyme

This roasted butternut squash recipe combines the natural sweetness of the squash with the rich flavor of maple syrup and the earthy notes of thyme. It’s an easy and nutritious dish perfect for cozy winter dinners or festive gatherings.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and pepper to taste
• Optional: toasted pecans for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, thyme, salt, and pepper until evenly coated.
3. Spread the squash on the prepared baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
5. Garnish with toasted pecans if desired, and serve warm.

This maple and thyme roasted butternut squash is a versatile side dish that balances sweet and savory flavors. It pairs wonderfully with roasted meats or can be enjoyed as a standalone dish during the winter season.

Roasted Acorn Squash with Cinnamon and Brown Sugar

Acorn squash is a winter staple, and when roasted with cinnamon and brown sugar, it transforms into a sweet, comforting side dish. This simple recipe enhances the natural flavors of the squash, making it a hit for family meals or holiday dinners.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 tbsp melted butter
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• Pinch of salt
• Optional: chopped walnuts for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the acorn squash halves cut side up on the baking sheet.
3. In a small bowl, mix together the melted butter, brown sugar, cinnamon, and salt.
4. Brush the mixture generously over the flesh of the squash.
5. Roast for 45-50 minutes, or until the squash is fork-tender and slightly golden around the edges.
6. Garnish with chopped walnuts for a crunchy contrast, and serve warm.

This roasted acorn squash brings a delightful warmth to any meal, with its sweet and spicy notes. It’s a perfect side for a cold winter night, offering both comfort and nutrition in each bite.

Roasted Delicata Squash with Garlic and Parmesan

Delicata squash, with its thin, edible skin and mild flavor, is perfect for roasting. This recipe combines garlic and Parmesan for a savory dish that’s crisp on the outside and tender on the inside. It’s an elegant side that’s easy to make and full of flavor.

Ingredients:

• 2 delicata squashes, halved, seeded, and sliced into ½-inch rings
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the squash slices with olive oil, minced garlic, salt, and pepper in a large bowl.
3. Arrange the squash in a single layer on the baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the squash is golden and crispy at the edges.
5. Sprinkle with Parmesan cheese during the last 5 minutes of roasting.
6. Garnish with fresh parsley if desired, and serve hot.

The garlic and Parmesan complement the delicate flavor of the squash, creating a deliciously savory dish. Roasted delicata squash is an excellent addition to winter dinners, offering a unique and flavorful twist to traditional sides.

Roasted Spaghetti Squash with Garlic and Herbs

Spaghetti squash is a fun and nutritious alternative to pasta, and when roasted with garlic and herbs, it becomes a flavorful side dish or base for various toppings. Its mild flavor pairs well with bold seasonings, making it a versatile addition to any winter meal.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Drizzle the cut sides of the spaghetti squash with olive oil, and season with garlic, oregano, basil, salt, and pepper.
3. Place the squash halves cut side down on the baking sheet.
4. Roast for 35-40 minutes or until the squash is tender when pierced with a fork.
5. Once done, use a fork to scrape out the flesh into spaghetti-like strands.
6. Toss the spaghetti squash with additional olive oil if needed and garnish with fresh herbs.

This roasted spaghetti squash is light, flavorful, and can easily be adapted with different herbs and spices. It’s a satisfying dish that can serve as a low-carb alternative to pasta or be enjoyed as a healthy winter side.

Roasted Kabocha Squash with Soy Ginger Glaze

Kabocha squash, with its rich and velvety texture, takes on a deliciously savory and slightly sweet flavor when roasted with a soy ginger glaze. This recipe brings an Asian-inspired twist to winter squash, perfect for adding a unique flavor profile to your winter menu.

Ingredients:

• 1 medium kabocha squash, seeded and cut into wedges
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• Sesame seeds and green onions for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together soy sauce, honey, ginger, sesame oil, and rice vinegar.
3. Toss the kabocha squash wedges with the glaze, ensuring they are evenly coated.
4. Arrange the squash in a single layer on the prepared baking sheet.
5. Roast for 30-35 minutes, flipping halfway, until the squash is tender and caramelized.
6. Garnish with sesame seeds and sliced green onions before serving.

This roasted kabocha squash has a delightful umami flavor, thanks to the soy ginger glaze, making it a standout side dish for winter meals. The combination of sweet, savory, and tangy flavors will surely impress your guests.

Roasted Carnival Squash with Rosemary and Balsamic Glaze

Carnival squash, with its colorful skin and sweet, nutty flavor, is ideal for roasting. In this recipe, rosemary and a balsamic glaze elevate the squash, creating a perfect balance of earthy and tangy flavors. This dish is both beautiful and delicious, perfect for winter gatherings.

Ingredients:

• 1 carnival squash, halved and seeded
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey or brown sugar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the carnival squash into ½-inch slices and toss with olive oil, rosemary, salt, and pepper.
3. Spread the squash slices on the baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping halfway, until tender and slightly golden.
5. In a small saucepan, heat the balsamic vinegar and honey over low heat until it thickens into a glaze.
6. Drizzle the roasted squash with the balsamic glaze and serve warm.

This roasted carnival squash is a stunning and flavorful dish that’s sure to impress. The rosemary adds an earthy freshness, while the balsamic glaze brings a sweet and tangy contrast, making this recipe a perfect addition to your winter table.

Roasted Honeynut Squash with Sage and Brown Butter

Honeynut squash is a smaller, sweeter cousin of butternut squash, and when paired with sage and brown butter, it turns into a rich and aromatic side dish. This recipe offers a cozy, nutty flavor that perfectly complements winter meals.

Ingredients:

• 2 honeynut squashes, halved and seeded
• 3 tbsp unsalted butter
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• Salt and pepper to taste
• 1 tbsp honey (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the honeynut squash halves cut side up on the baking sheet and season with salt and pepper.
3. Roast the squash for 30-35 minutes, or until tender when pierced with a fork.
4. Meanwhile, melt the butter in a small skillet over medium heat, stirring frequently until it turns golden brown and begins to smell nutty, about 5 minutes.
5. Add the chopped sage to the butter and let it sizzle for a minute.
6. Remove the roasted squash from the oven and drizzle with the brown butter sage mixture. Optionally, drizzle honey over the top for extra sweetness.
7. Serve warm and enjoy.

The combination of brown butter and sage creates a deliciously fragrant and savory dish. Honeynut squash’s natural sweetness shines through, making it an elegant yet simple side for winter dinners.

Roasted Buttercup Squash with Chili and Lime

Buttercup squash has a creamy texture and a slightly sweet, earthy flavor. This recipe balances its richness with a zesty kick from lime and a touch of heat from chili, creating a vibrant and flavorful winter side dish.

Ingredients:

• 1 medium buttercup squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the buttercup squash cubes in olive oil, chili powder, smoked paprika, salt, and pepper.
3. Spread the squash evenly on the baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and slightly crispy on the edges.
5. Once roasted, drizzle the lime juice over the squash and toss gently.
6. Garnish with fresh cilantro if desired, and serve hot.

The chili and lime in this recipe add an unexpected but delightful burst of flavor to the buttery squash. It’s an exciting and bold twist on traditional roasted squash, perfect for adding a little spice to your winter meals.

Roasted Sweet Dumpling Squash with Maple and Pecans

Sweet dumpling squash is a beautiful variety with a mild, sweet flavor. Roasting it with maple syrup and pecans adds a touch of caramelized sweetness and crunch, making this dish an excellent choice for a holiday side or a comforting winter treat.

Ingredients:

• 2 sweet dumpling squashes, halved and seeded
• 2 tbsp maple syrup
• 2 tbsp melted butter
• ¼ cup pecans, roughly chopped
• 1 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the melted butter, maple syrup, cinnamon, and a pinch of salt.
3. Brush the mixture over the cut sides of the sweet dumpling squash halves.
4. Place the squash halves cut side up on the baking sheet and roast for 40-45 minutes, or until tender.
5. In the last 10 minutes of roasting, sprinkle the chopped pecans on top of the squash to toast them lightly.
6. Serve warm, drizzled with extra maple syrup if desired.

This roasted sweet dumpling squash combines the warm, comforting flavors of maple and cinnamon with the crunch of toasted pecans. It’s a wonderfully cozy dish that will add sweetness and texture to any winter meal, perfect for both casual dinners and festive gatherings.

Roasted Butternut Squash with Thyme and Parmesan

Butternut squash is a winter classic, and roasting it with fresh thyme and Parmesan creates a savory, cheesy dish that pairs well with just about any main course. The nuttiness of Parmesan brings out the natural sweetness of the squash, making this a delicious side for cozy winter dinners.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, thyme, salt, and pepper.
3. Spread the squash in an even layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly golden.
4. In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the squash and return to the oven until the cheese is melted and crispy.
5. Garnish with fresh thyme leaves and serve warm.

This roasted butternut squash is a comforting and flavorful dish, with the earthy thyme and rich Parmesan perfectly complementing the tender sweetness of the squash. It’s a versatile side that adds elegance to any winter meal.

Roasted Acorn Squash with Cinnamon and Brown Sugar

Acorn squash has a naturally sweet flavor that pairs beautifully with cinnamon and brown sugar, creating a caramelized, almost dessert-like dish. This recipe is simple but rich, making it a perfect side dish for holiday dinners or as a sweet treat on a cold winter night.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tbsp butter, melted
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp maple syrup (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the melted butter, brown sugar, cinnamon, and a pinch of salt.
3. Brush the mixture over the cut sides of the acorn squash halves.
4. Place the squash halves cut side up on the baking sheet and roast for 45-50 minutes, or until the flesh is tender and caramelized.
5. Drizzle with maple syrup if desired and serve warm.

The brown sugar and cinnamon bring out the natural sweetness of the acorn squash, making this dish both cozy and indulgent. It’s perfect for those who enjoy a sweet-savory balance and makes an excellent addition to any winter feast.

Roasted Delicata Squash with Pomegranate and Feta

Delicata squash, with its edible skin and creamy flesh, is a favorite for roasting. Paired with tangy feta cheese and fresh pomegranate seeds, this dish offers a delightful mix of sweet, salty, and tart flavors, making it a vibrant and unique winter side.

Ingredients:

• 2 delicata squashes, halved, seeded, and sliced into ½-inch rings
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• ½ cup pomegranate seeds
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, salt, and pepper.
3. Arrange the squash slices in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
4. Once roasted, transfer the squash to a serving platter and sprinkle with crumbled feta and pomegranate seeds.
5. Garnish with fresh parsley and serve warm.

This roasted delicata squash recipe is a colorful and flavorful dish that brightens up any winter meal. The creamy feta and juicy pomegranate seeds add complexity to the sweet roasted squash, making it an elegant and delicious side perfect for special occasions.

Roasted Kabocha Squash with Miso Glaze

Kabocha squash, also known as Japanese pumpkin, has a sweet, nutty flavor and a dense texture that’s perfect for roasting. The miso glaze in this recipe adds a savory umami richness, balancing the natural sweetness of the squash with an irresistible depth of flavor.

Ingredients:

• 1 small kabocha squash, halved, seeded, and cut into wedges
• 2 tbsp white miso paste
• 1 tbsp honey or maple syrup
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp grated ginger
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the miso paste, honey or maple syrup, soy sauce, sesame oil, rice vinegar, and grated ginger.
3. Toss the kabocha squash wedges in the miso glaze, ensuring each piece is well-coated.
4. Arrange the squash in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
5. Garnish with sesame seeds and sliced green onions before serving.

This roasted kabocha squash with miso glaze is a deliciously savory dish that’s packed with umami flavor. The miso and ginger create a perfect contrast to the sweetness of the squash, making this a unique and flavorful winter side.

Roasted Spaghetti Squash with Garlic and Herbs

Spaghetti squash is a low-carb alternative to traditional pasta, and roasting it brings out its subtle sweetness and tender, stringy texture. Tossed with garlic and fresh herbs, this dish is light, fragrant, and an excellent side for a variety of winter meals.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Drizzle the cut sides of the spaghetti squash with olive oil, season with salt and pepper, and place cut side down on the baking sheet.
3. Roast for 35-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
4. In a small skillet, heat the remaining olive oil over medium heat and sauté the garlic until fragrant, about 2 minutes.
5. Use a fork to scrape the spaghetti-like strands from the squash into a bowl. Toss with the sautéed garlic, fresh herbs, and Parmesan cheese.
6. Serve warm, garnished with extra Parmesan and fresh herbs if desired.

This roasted spaghetti squash with garlic and herbs is a simple, healthy dish that’s bursting with flavor. It’s a perfect side for winter dinners, offering a light yet satisfying alternative to heavier starches.

Roasted Carnival Squash with Maple and Rosemary

Carnival squash is a festive and colorful winter squash with a sweet, buttery flavor. This recipe combines its natural sweetness with the earthy notes of rosemary and the warmth of maple syrup, creating a delightful side dish that’s both visually appealing and delicious.

Ingredients:

• 2 carnival squashes, halved and seeded
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
• Salt and pepper to taste
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Drizzle the cut sides of the carnival squash with olive oil and maple syrup, and sprinkle with rosemary, salt, and pepper.
3. Place the squash halves cut side up on the baking sheet and roast for 40-45 minutes, or until the flesh is tender and slightly caramelized.
4. If desired, sprinkle the chopped walnuts on the squash during the last 10 minutes of roasting for added crunch.
5. Serve warm, drizzled with extra maple syrup if you like a touch more sweetness.

This roasted carnival squash with maple and rosemary offers a wonderful balance of sweet and savory flavors. The maple syrup adds warmth, while the rosemary brings a woodsy, aromatic touch. This dish makes a stunning and tasty addition to your winter table.

Note: More recipes are coming soon!