50+ Delicious Winter Squash Dinner Recipes You Need to Try

As the days grow shorter and the temperatures drop, winter squash becomes a star ingredient in our kitchens.

With its vibrant colors and hearty texture, winter squash is not only delicious but also packed with essential nutrients.

From the sweet, nutty flavor of butternut squash to the earthy notes of acorn squash, there’s a variety of options to choose from.

This versatile vegetable can be roasted, pureed, stuffed, or even made into soups and salads.

In this article, we’ve compiled 50+ winter squash dinner recipes that will inspire you to make the most of this seasonal bounty.

Whether you’re hosting a holiday gathering, meal prepping for the week, or simply looking to warm up with a cozy dinner, these recipes offer something for everyone.

50+ Delicious Winter Squash Dinner Recipes You Need to Try

Winter squash is more than just a seasonal ingredient; it’s a canvas for creativity in the kitchen.

The 50+ winter squash dinner recipes we’ve shared showcase the versatility and flavor of this wonderful vegetable, providing you with endless possibilities to explore.

From hearty casseroles to flavorful curries, winter squash can transform simple meals into hearty feasts.

As you try out these recipes, remember that winter squash pairs beautifully with a variety of spices, grains, and proteins.

Embrace the warmth and comfort of these dishes this winter, and enjoy the health benefits that winter squash has to offer.

Butternut Squash Risotto

This creamy butternut squash risotto is a comforting dish that brings warmth to cold evenings. The natural sweetness of the squash pairs beautifully with the creamy Arborio rice, creating a luxurious meal that feels indulgent yet is surprisingly easy to prepare. Perfect for impressing guests or enjoying a quiet night in, this risotto is a true celebration of winter flavors.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• ½ cup dry white wine (optional)
• 1 teaspoon fresh thyme leaves
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced butternut squash and sauté for about 5 minutes until it begins to soften.
2. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
3. Stir in the Arborio rice, toasting it for 2-3 minutes until slightly translucent.
4. Pour in the white wine (if using) and cook until absorbed, stirring constantly.
5. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. After about 18-20 minutes, when the rice is al dente and creamy, stir in the thyme, Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

This butternut squash risotto offers a luxurious texture and a depth of flavor that is hard to resist. The sweetness of the squash, combined with the creaminess of the cheese and the earthiness of thyme, creates a dish that is both comforting and sophisticated. It makes for a wonderful main course or can be paired with a fresh salad for a complete meal.

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash is not only visually stunning but also packed with nutritious ingredients. The sweetness of the acorn squash complements the savory quinoa filling mixed with tart cranberries, nuts, and spices. This dish is a celebration of seasonal produce, making it a perfect centerpiece for any winter dinner table.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup walnuts, chopped
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons maple syrup (optional)
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30-35 minutes, until tender.
3. Meanwhile, cook the quinoa in vegetable broth or water according to package instructions. Once cooked, fluff with a fork and stir in the cranberries, walnuts, cinnamon, cumin, and maple syrup if using.
4. Once the acorn squash is done, fill each half with the quinoa mixture, pressing down lightly to pack it in.
5. Return the stuffed squashes to the oven for an additional 10 minutes to heat through.
6. Garnish with fresh parsley before serving.

This stuffed acorn squash dish is a delightful combination of flavors and textures. The earthy sweetness of the roasted squash serves as a perfect vessel for the hearty quinoa and tangy cranberries. It’s an ideal option for a hearty winter meal, and it’s also suitable for vegetarian and gluten-free diets, making it a versatile choice for gatherings.

Savory Winter Squash and Black Bean Tacos

These savory winter squash and black bean tacos are a delightful twist on traditional tacos. The roasted squash adds a natural sweetness and a creamy texture, while the black beans provide protein and a satisfying bite. Topped with fresh avocado and a zesty lime dressing, these tacos are a quick and healthy dinner option that is sure to please everyone at the table.

Ingredients:

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

Instructions:

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced winter squash with olive oil, chili powder, cumin, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the squash is roasting, heat the black beans in a small pot over medium heat until warmed through. Season with a pinch of salt and pepper.
3. Warm the corn tortillas in a skillet or microwave until pliable.
4. Assemble the tacos by placing a spoonful of black beans and roasted squash on each tortilla. Top with avocado slices and garnish with fresh cilantro.
5. Serve with lime wedges for squeezing over the tacos.

These winter squash and black bean tacos are a fun and healthy dinner option. The combination of the sweet roasted squash with the hearty black beans creates a satisfying meal that is not only nutritious but also bursting with flavor. They are quick to prepare, making them a perfect choice for busy weeknights or casual gatherings with friends. Enjoy the vibrant flavors and textures of these delightful tacos as you embrace the heartiness of winter squash!

Creamy Spaghetti with Pumpkin Alfredo Sauce

This creamy pumpkin Alfredo sauce transforms a classic pasta dish into a fall-inspired delight. The rich and silky sauce made from pureed pumpkin, garlic, and Parmesan cheese envelops the spaghetti, creating a comforting meal that is both hearty and nutritious. Perfect for a family dinner or a cozy date night, this dish highlights the wonderful flavors of winter squash.

Ingredients:

• 12 oz spaghetti
• 1 cup pumpkin puree (canned or homemade)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 teaspoon nutmeg
• Salt and pepper to taste
• Fresh sage leaves, chopped for garnish

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the pumpkin puree and heavy cream, mixing well. Bring to a simmer and add the nutmeg, salt, and pepper.
4. Gradually whisk in the Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Toss the cooked spaghetti in the sauce until well coated. Serve hot, garnished with fresh sage leaves.

This creamy spaghetti with pumpkin Alfredo sauce is a delicious and comforting meal that celebrates the flavors of fall. The sweet and earthy notes of the pumpkin pair wonderfully with the richness of the cheese, creating a dish that feels indulgent yet is packed with wholesome ingredients. It’s a perfect way to elevate your pasta night while enjoying the warmth of winter flavors.

Roasted Winter Squash and Chickpea Salad

This roasted winter squash and chickpea salad is a vibrant and nutritious option that makes for a hearty main course or a side dish. The combination of roasted squash, protein-rich chickpeas, and fresh greens is topped with a tangy vinaigrette, creating a delightful medley of flavors and textures. It’s an ideal dish for a winter gathering or a simple weeknight meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed salad greens (spinach, arugula, or kale)
• ¼ cup feta cheese, crumbled (optional)
• ¼ cup walnuts, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash and chickpeas with olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until the squash is tender and golden.
2. While the squash and chickpeas are roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper.
3. In a large bowl, combine the roasted squash and chickpeas with the mixed greens, feta cheese, and walnuts.
4. Drizzle the dressing over the salad and toss gently to combine.

This roasted winter squash and chickpea salad is a satisfying and nutrient-rich meal that brings together a variety of flavors and textures. The sweet roasted squash contrasts beautifully with the hearty chickpeas and tangy dressing, creating a well-balanced dish that is both filling and refreshing. It’s a wonderful option for those looking to enjoy seasonal ingredients while maintaining a healthy diet during the winter months.

Winter Squash and Sausage Casserole

This winter squash and sausage casserole is a comforting one-dish meal that brings together the hearty flavors of sausage and the sweetness of roasted squash. Topped with a crispy layer of breadcrumbs, this casserole is perfect for family dinners and is sure to become a favorite. The combination of ingredients makes it both flavorful and satisfying, ideal for a cozy night in.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 lb Italian sausage (pork or turkey), casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white or brown)
• 1 cup shredded mozzarella cheese
• ½ cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat a drizzle of olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Remove and set aside.
2. In the same skillet, add the chopped onion and garlic, cooking until softened. Stir in the diced butternut squash, oregano, thyme, salt, and pepper, and sauté for about 5-7 minutes until the squash begins to soften.
3. In a large mixing bowl, combine the cooked sausage, sautéed vegetables, cooked rice, and half of the mozzarella cheese. Mix well.
4. Transfer the mixture to a greased baking dish, spreading it evenly. Top with the remaining mozzarella cheese and breadcrumbs. Drizzle a little olive oil over the top.
5. Bake for 25-30 minutes until the cheese is bubbly and the breadcrumbs are golden.

This winter squash and sausage casserole is a hearty and comforting meal that highlights the natural sweetness of the squash against the savory flavors of the sausage. The crispy breadcrumb topping adds a delightful texture, making it a satisfying dish for any winter gathering. Perfect for meal prep, this casserole can be made ahead of time and baked just before serving, ensuring that you have a warm and delicious meal ready to enjoy at any time.

Curried Winter Squash Soup

This curried winter squash soup is a velvety and aromatic dish that combines the natural sweetness of squash with warm spices. Perfect for a light dinner or as a starter, this soup is not only comforting but also incredibly easy to make. The addition of coconut milk adds creaminess without the heaviness, making it a satisfying yet healthy option.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, and curry powder, cooking for an additional minute until fragrant.
3. Add the cubed butternut squash and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the squash is tender.
4. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper. Heat gently before serving.
6. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime.

This curried winter squash soup is a delicious way to enjoy the warming flavors of the season. The combination of spices creates a comforting bowl of soup that is perfect for chilly nights. It can be easily adapted with different spices or additional vegetables, making it a versatile dish for any occasion.

Winter Squash and Spinach Lasagna

This winter squash and spinach lasagna is a hearty, meatless dish that layers roasted squash, fresh spinach, and creamy ricotta between sheets of pasta. This comforting casserole is packed with flavor and nutrients, making it a fantastic option for family dinners or gatherings. It’s also a great way to use up leftover squash from other meals!

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 9-12 lasagna noodles (regular or no-boil)
• 2 cups fresh spinach
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). On a baking sheet, arrange the sliced butternut squash in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a mixing bowl, combine ricotta cheese, egg, basil, salt, and pepper.
3. In a 9×13 inch baking dish, spread a thin layer of marinara sauce (optional) on the bottom. Place a layer of lasagna noodles over the sauce, followed by half of the roasted squash, half of the ricotta mixture, and a layer of spinach. Sprinkle with a third of the mozzarella cheese.
4. Repeat the layers, ending with a final layer of noodles and the remaining marinara sauce (if using). Top with the remaining mozzarella and grated Parmesan cheese.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
6. Let the lasagna rest for 10 minutes before slicing and serving.

This winter squash and spinach lasagna is a delicious twist on a classic dish, providing a hearty and satisfying meal that highlights seasonal flavors. The creamy ricotta and tender roasted squash create a delightful combination, while the melted cheese adds a comforting finish. Perfect for a family dinner, this lasagna can also be made ahead of time and reheated for busy weeknights.

Maple-Glazed Winter Squash and Brussels Sprouts

This maple-glazed winter squash and Brussels sprouts dish is a perfect side or main course that combines the sweet, nutty flavor of squash with the earthy taste of Brussels sprouts. Roasted to perfection and drizzled with a sweet maple glaze, this dish is a celebration of winter produce, making it an excellent choice for holiday gatherings or a cozy weeknight dinner.

Ingredients:

• 1 medium delicata or acorn squash, sliced into half-moons
• 1 lb Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• ½ cup pecans, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a large baking sheet, combine the sliced squash and halved Brussels sprouts.
2. In a small bowl, whisk together olive oil, maple syrup, cinnamon, salt, and pepper. Drizzle the mixture over the squash and Brussels sprouts, tossing to coat evenly.
3. Spread the vegetables in a single layer and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
4. If using, add chopped pecans during the last 10 minutes of roasting to toast them lightly.
5. Remove from the oven and transfer to a serving dish. Garnish with fresh parsley before serving.

This maple-glazed winter squash and Brussels sprouts dish is a vibrant and flavorful way to enjoy winter vegetables. The sweet maple glaze enhances the natural flavors, creating a delightful balance that is both savory and sweet. It’s an excellent accompaniment to any main dish or can stand alone as a satisfying vegetarian meal. Perfect for family dinners or festive gatherings, this recipe will impress your guests and keep your taste buds happy!

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash recipe is a beautiful and nutritious dish that showcases the natural sweetness of acorn squash. The filling, made with quinoa, dried cranberries, nuts, and spices, creates a wholesome meal that is not only delicious but also visually stunning. It’s a fantastic option for a meatless main dish or a colorful side at holiday gatherings.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes until tender.
2. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.
3. In a large bowl, combine the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, salt, and pepper. Mix well to combine.
4. Once the acorn squash is roasted, remove from the oven and fill each half with the quinoa mixture, packing it tightly.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
6. Garnish with fresh parsley before serving.

This stuffed acorn squash with quinoa and cranberries is a delightful and wholesome dish that makes for an impressive presentation. The earthy flavors of the squash complement the sweet and tart cranberries, while the quinoa adds a hearty texture. This recipe is not only visually appealing but also packed with nutrients, making it a perfect choice for a festive meal or a cozy weeknight dinner.

Savory Winter Squash and Black Bean Enchiladas

These savory winter squash and black bean enchiladas offer a delicious twist on traditional Mexican cuisine. The combination of roasted squash, black beans, and a zesty enchilada sauce wrapped in soft tortillas makes for a hearty and satisfying meal. This dish is perfect for busy weeknights or when you’re craving something flavorful and filling.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish
• Sour cream or Greek yogurt for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large bowl, combine the roasted squash, black beans, and half of the enchilada sauce. Mix well to combine.
3. Lightly grease a 9×13 inch baking dish. Spread a small amount of enchilada sauce on the bottom.
4. To assemble the enchiladas, warm the corn tortillas slightly to make them pliable. Place a generous scoop of the squash and black bean mixture in each tortilla, roll them up, and place them seam-side down in the baking dish.
5. Once all enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving, along with sour cream or Greek yogurt if desired.

These savory winter squash and black bean enchiladas are a satisfying and flavorful dish that highlights the versatility of winter squash. The combination of spices and the creaminess of the cheese make this a comforting meal that is sure to please everyone at the table. They are perfect for meal prep, as they reheat well, making them a great option for busy nights.

Spicy Winter Squash and Lentil Stew

This spicy winter squash and lentil stew is a hearty and nutritious one-pot meal that brings together the earthiness of lentils, the sweetness of squash, and a kick of spice. Packed with vegetables and spices, this stew is warming and satisfying, making it an ideal dish for chilly winter evenings. It’s not only delicious but also packed with protein and fiber.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup lentils (green or brown), rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and carrots, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, cayenne pepper, salt, and pepper, cooking for another minute until fragrant.
3. Add the diced butternut squash, lentils, vegetable broth, and diced tomatoes (with juice) to the pot. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils and squash are tender.
4. Adjust seasoning as needed and serve hot, garnished with fresh cilantro.

This spicy winter squash and lentil stew is a hearty and satisfying meal that warms the soul on cold winter nights. The combination of spices provides a comforting kick, while the lentils and squash create a filling dish that is perfect for a cozy dinner. Serve it with crusty bread or over rice for a complete meal that is as nutritious as it is delicious.

Roasted Winter Squash Salad with Tahini Dressing

This roasted winter squash salad is a colorful and nutrient-packed dish that combines the sweetness of roasted squash with the creaminess of tahini dressing. Topped with greens, nuts, and dried fruit, this salad is perfect as a light dinner or a hearty side dish. The tahini dressing adds a delightful nutty flavor that complements the roasted vegetables beautifully.

Ingredients:

• 1 medium acorn or butternut squash, peeled and cubed
• 4 cups mixed greens (spinach, arugula, or kale)
• ½ cup walnuts, toasted
• ¼ cup dried cranberries or raisins
• ¼ cup feta cheese or goat cheese (optional)
• Olive oil for drizzling
• Salt and pepper to taste

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 2-3 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
2. While the squash is roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, honey or maple syrup, and water until smooth. Adjust the consistency by adding more water if needed. Season with salt and pepper to taste.
3. In a large bowl, combine the mixed greens, roasted squash, toasted walnuts, dried cranberries, and cheese (if using).
4. Drizzle the tahini dressing over the salad and toss gently to combine.

This roasted winter squash salad with tahini dressing is a vibrant and flavorful dish that highlights the natural sweetness of the squash. The crunchy walnuts and chewy cranberries add texture, while the creamy tahini dressing ties everything together. This salad can be enjoyed warm or cold, making it a versatile option for any meal.

Creamy Winter Squash and Mushroom Risotto

This creamy winter squash and mushroom risotto is a comforting and luxurious dish that combines the rich flavors of squash with earthy mushrooms. The creamy texture of the risotto, combined with the natural sweetness of the squash, creates a delightful and satisfying meal. Perfect for a special occasion or a cozy dinner at home, this dish is sure to impress.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• ½ cup white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the diced butternut squash and sliced mushrooms. Cook for about 5-7 minutes until the squash is tender and mushrooms are browned.
4. Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring frequently.
5. Pour in the white wine (if using) and cook until it is absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
7. Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and pepper. Remove from heat and let it sit for a few minutes before serving.
8. Garnish with fresh parsley before serving.

This creamy winter squash and mushroom risotto is a comforting dish that showcases the rich flavors of the season. The creamy texture and earthy notes make it a perfect centerpiece for any dinner. Pair it with a simple salad or crusty bread for a complete meal that feels indulgent yet wholesome.

Winter Squash and Chickpea Coconut Curry

This winter squash and chickpea coconut curry is a flavorful and aromatic dish that highlights the sweetness of squash and the heartiness of chickpeas. Packed with spices and creamy coconut milk, this curry is not only comforting but also nourishing. Serve it over rice or with naan for a complete meal that will warm you from the inside out.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.
2. Add the diced butternut squash, chickpeas, curry powder, turmeric, salt, and pepper to the pot. Stir to combine.
3. Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 20-25 minutes until the squash is tender.
4. Adjust seasoning as needed, adding more salt or spices to taste. If you prefer a thinner curry, add a splash of water or vegetable broth.
5. Serve the curry over cooked rice or with naan, garnished with fresh cilantro.

This winter squash and chickpea coconut curry is a delightful way to enjoy the comforting flavors of the season. The rich coconut milk and aromatic spices create a warming dish that is perfect for chilly evenings. It’s an easy recipe to prepare and can be made ahead of time, making it ideal for meal prep or busy weeknights. Enjoy this curry as a satisfying vegetarian option that is sure to please!

Note: More recipes​ are coming soon!