50+ Nourishing Winter Squash Main Dish Recipes for Cold Days

As the chill of winter settles in, it’s the perfect time to embrace the hearty and nourishing flavors of winter squash.

From butternut and acorn to delicata and spaghetti squash, these vibrant vegetables not only bring a splash of color to your plate but also pack a nutritional punch.

They are versatile ingredients that can elevate your meals, offering a delightful balance of sweetness and earthiness that pairs well with a variety of spices, proteins, and grains.

In this article, we’ll explore over 50 winter squash main dish recipes that cater to a range of tastes and dietary preferences.

Whether you’re a meat lover, vegetarian, or vegan, there’s something here for everyone to enjoy.

Winter squash is perfect for cozy family dinners, holiday gatherings, and meal prep for the week ahead.

From comforting casseroles and savory soups to innovative pasta dishes and vibrant grain bowls, the possibilities are endless.

Each recipe highlights the unique characteristics of winter squash, showcasing its ability to absorb flavors and create satisfying, hearty meals.

So grab your favorite squash, and let’s dive into this collection of delicious winter squash recipes that will warm your kitchen and nourish your body during the colder months.

50+ Nourishing Winter Squash Main Dish Recipes for Cold Days

Winter squash is truly a treasure of the season, offering both flavor and versatility in your cooking.

With over 50 delicious recipes to choose from, you can experiment with different varieties of squash and various culinary techniques to create meals that are not only satisfying but also nourishing.

Whether you’re roasting, stuffing, or blending, each recipe in this collection celebrates the unique qualities of winter squash, making it easy to incorporate these hearty vegetables into your winter menu.

So, as you navigate the colder months, let these winter squash main dish recipes inspire you to create warming, flavorful meals that will delight your family and friends.

With every dish, you’ll discover new ways to enjoy the comforting essence of winter squash, making it a staple in your kitchen for years to come.

Stuffed Acorn Squash with Quinoa and Cranberries

This vibrant dish combines roasted acorn squash with a hearty filling of quinoa, dried cranberries, and nuts. The sweetness of the squash pairs perfectly with the tartness of the cranberries, creating a delightful balance of flavors. This recipe is not only visually stunning but also packed with nutrients, making it an ideal main dish for winter gatherings or a cozy family dinner.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 cup maple syrup (optional)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves cut-side down on a baking sheet. Bake for about 30 minutes, or until tender.
3. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, cover, and simmer for about 15 minutes or until all the liquid is absorbed.
4. In a skillet, sauté onion and garlic until translucent. Add cooked quinoa, cranberries, nuts, cinnamon, nutmeg, salt, and pepper. Stir to combine and heat through.
5. Carefully turn the acorn squash halves cut-side up. If desired, drizzle with maple syrup.
6. Spoon the quinoa mixture into each squash half, packing it tightly.
7. Return to the oven and bake for an additional 10 minutes to warm everything through.
8. Garnish with fresh parsley before serving.

The stuffed acorn squash is not just a treat for the eyes; it’s a nutritious, filling dish that embraces the flavors of winter. This recipe can easily be customized with your favorite nuts or dried fruits. It’s perfect for holiday gatherings, as it offers a delightful presentation and a satisfying meal that will leave your guests feeling warm and happy.

Butternut Squash and Black Bean Enchiladas

These enchiladas feature a creamy butternut squash filling combined with protein-rich black beans, wrapped in soft tortillas, and smothered in a zesty enchilada sauce. This dish is a celebration of flavors, combining the sweetness of squash with the earthiness of beans, resulting in a hearty meal that can be enjoyed by everyone, including vegetarians and meat-lovers alike.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp cumin
• 1 tsp chili powder
• 8 small corn or flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
• 1 small onion, diced
• 2 cloves garlic, minced
• Olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pot, boil the diced butternut squash until tender, about 10 minutes. Drain and mash.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add the black beans, cumin, chili powder, and mashed squash. Mix well and heat through.
4. Spread a layer of enchilada sauce on the bottom of a baking dish.
5. Fill each tortilla with the squash and black bean mixture, roll tightly, and place seam-side down in the dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
8. Garnish with fresh cilantro before serving.

This butternut squash and black bean enchiladas recipe is a perfect example of how winter squash can be used creatively in savory dishes. The combination of flavors is deliciously comforting, and the dish can be made ahead of time and baked just before serving, making it a convenient option for busy weeknights or festive gatherings.

Savory Pumpkin Risotto

This creamy risotto takes full advantage of pumpkin’s rich flavor and silky texture, making it an excellent choice for a warming winter main dish. The addition of Parmesan cheese and fresh herbs adds depth to the dish, creating a comforting meal that feels indulgent yet wholesome.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pureed pumpkin (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh sage or parsley, for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
3. Stir in the Arborio rice, cooking for about 2 minutes until the rice is translucent.
4. Pour in the white wine (if using) and cook until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, stir in the pumpkin puree, thyme, and Parmesan cheese. Mix well and season with salt and pepper.
7. Remove from heat and let rest for a couple of minutes. Garnish with fresh herbs before serving.

This pumpkin risotto offers a luxurious, creamy texture that envelops the taste buds with its warmth and flavor. Risotto is versatile and can be tailored to your liking by adding other ingredients such as spinach or mushrooms. It’s perfect for a special dinner or a cozy night in, providing both comfort and nourishment during the chilly winter months.

Roasted Winter Vegetable and Lentil Stew

This hearty stew is a celebration of winter produce, featuring a medley of roasted root vegetables and protein-rich lentils. It’s not only filling but also nourishing, making it a perfect main dish for those chilly evenings. The robust flavors develop as the vegetables caramelize in the oven, adding depth to the stew that will warm you from the inside out.

Ingredients:

• 2 cups diced butternut squash
• 2 cups diced sweet potatoes
• 2 cups diced carrots
• 1 cup chopped onions
• 4 cloves garlic, minced
• 1 cup green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced butternut squash, sweet potatoes, and carrots in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
2. In a large pot, sauté onions and garlic in a bit of olive oil over medium heat until soft.
3. Add the lentils, vegetable broth, thyme, smoked paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils are tender.
4. Once the vegetables are roasted, add them to the pot and stir to combine. Simmer for another 5-10 minutes to meld the flavors.
5. Remove the bay leaf, adjust seasoning as needed, and serve hot, garnished with fresh parsley.

This roasted winter vegetable and lentil stew is a delightful way to embrace the season’s flavors. It’s perfect for meal prep, as it stores well and can be enjoyed throughout the week. With its vibrant colors and comforting aroma, this dish is sure to become a staple in your winter meal rotation.

Spaghetti Squash with Garlic and Spinach

This light yet satisfying dish features spaghetti squash as the base, topped with sautéed garlic, fresh spinach, and a hint of lemon. It’s a great way to enjoy a pasta-like meal without the heaviness, making it an excellent option for those seeking a healthier winter main course.

Ingredients:

• 1 large spaghetti squash
• 4 cups fresh spinach
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese (optional), for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet. Roast for about 40-45 minutes until tender.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant.
3. Add the fresh spinach to the skillet, cooking until wilted. Season with salt, pepper, and the lemon juice and zest.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the spaghetti squash to the skillet and toss to combine.
5. Serve warm, topped with grated Parmesan cheese if desired.

This spaghetti squash with garlic and spinach recipe is not only simple but also packed with nutrients. The dish is fresh and bright, making it a lovely choice for a winter dinner that won’t weigh you down. Its versatility allows you to add other vegetables or proteins, ensuring it can suit any dietary preference while remaining delightful and satisfying.

Creamy Pumpkin and Sage Pasta

This creamy pasta dish showcases the earthy flavors of pumpkin and aromatic sage, providing a comforting meal that feels indulgent yet wholesome. The sauce is rich and creamy, enveloping the pasta and highlighting the seasonal ingredients beautifully. It’s perfect for impressing guests or enjoying a cozy night in.

Ingredients:

• 12 oz pasta of your choice (fettuccine or penne work well)
• 1 cup pureed pumpkin (canned or fresh)
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• Salt and pepper to taste
• Olive oil for sautéing
• Additional sage leaves for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. Add the pumpkin puree, heavy cream, and sage to the skillet, stirring to combine. Cook for about 5 minutes until heated through.
4. Stir in the grated Parmesan cheese, seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
5. Toss the cooked pasta in the creamy pumpkin sauce until evenly coated.
6. Serve hot, garnished with additional sage leaves if desired.

This creamy pumpkin and sage pasta is a true testament to the flavors of winter. It’s a delightful and satisfying dish that can easily be made vegetarian or adjusted for dietary preferences. The rich creaminess, combined with the comforting warmth of pumpkin, makes it an excellent centerpiece for a winter meal that will leave everyone asking for seconds.

Maple-Glazed Roasted Brussels Sprouts and Delicata Squash

This delicious dish brings together the natural sweetness of delicata squash and Brussels sprouts, roasted to perfection and finished with a maple glaze. The result is a vibrant and flavorful side that can easily take center stage as a main dish, perfect for winter gatherings or weeknight dinners. The caramelization of the vegetables enhances their flavors, making each bite a delightful experience.

Ingredients:

• 1 medium delicata squash, halved, seeds removed, and sliced
• 2 cups Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon (optional)
• 1/4 cup pecans or walnuts, chopped (optional)
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the delicata squash and Brussels sprouts. Drizzle with olive oil, maple syrup, salt, pepper, and cinnamon (if using). Toss to coat evenly.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
4. If using, toast the chopped nuts in a dry skillet over medium heat until fragrant, about 3-5 minutes.
5. Once the vegetables are done, remove them from the oven and sprinkle with toasted nuts and fresh herbs for garnish.

This maple-glazed roasted Brussels sprouts and delicata squash dish offers a wonderful balance of sweet and savory flavors, making it a perfect option for winter meals. Its vibrant colors and rich taste make it not just a dish, but an experience. Whether served as a main course or a hearty side, it’s sure to impress your family and friends, creating a festive atmosphere at any table.

Savory Sweet Potato and Kale Galette

This rustic galette features a flaky crust filled with tender sweet potatoes and nutrient-rich kale, all enhanced with savory herbs and spices. It’s a versatile dish that works beautifully as a main course for a cozy winter dinner or as an elegant addition to a holiday feast. The combination of textures and flavors makes it a satisfying choice for any occasion.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 2 medium sweet potatoes, peeled and thinly sliced
• 3 cups kale, chopped (stems removed)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbsp olive oil
• 1/2 cup ricotta cheese (optional)
• Salt and pepper to taste
• 1 egg (for egg wash, optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust on a parchment-lined baking sheet.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft. Add the sweet potato slices, thyme, rosemary, salt, and pepper. Cook until sweet potatoes are tender, about 10-15 minutes. Stir in the chopped kale and cook until wilted.
3. If using ricotta cheese, spread it evenly over the pie crust, leaving a 2-inch border. Spoon the sweet potato and kale mixture on top.
4. Fold the edges of the crust over the filling, pleating it as you go to create a rustic look.
5. If desired, beat the egg and brush it over the crust for a golden finish.
6. Bake for 30-35 minutes, or until the crust is golden and flaky.

This savory sweet potato and kale galette is a delightful way to enjoy seasonal produce during winter. It’s not only delicious but also visually appealing, making it an excellent dish to serve at gatherings. The flaky crust combined with the rich filling provides comfort and satisfaction, ensuring that each slice is a hearty treat that your guests will love.

Curried Butternut Squash and Chickpea Stew

This warming curried stew brings together the sweet flavors of butternut squash and the earthiness of chickpeas, creating a satisfying and nourishing dish. The spices infuse the stew with warmth, making it an ideal meal for cold winter nights. Serve it over rice or with crusty bread for a complete meal that is both comforting and flavorful.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional, for heat)
• 4 cups vegetable broth
• 2 cups spinach or kale (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent.
2. Stir in the curry powder, cumin, turmeric, and cayenne (if using), cooking for another minute until fragrant.
3. Add the diced butternut squash, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about 20-25 minutes until the squash is tender.
4. If using, stir in the spinach or kale during the last few minutes of cooking until wilted. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This curried butternut squash and chickpea stew is an excellent choice for a filling winter dish that packs a punch of flavor. It’s rich, creamy, and incredibly satisfying, making it perfect for those cozy nights in or for entertaining guests. The combination of spices not only warms you up but also elevates the dish, making it a flavorful centerpiece that everyone will enjoy.

Stuffed Acorn Squash with Quinoa and Cranberries

This vibrant dish features acorn squash halves stuffed with a hearty mixture of quinoa, cranberries, nuts, and spices. It’s a visually appealing and nutrient-dense option that embodies the flavors of winter. The sweetness of the squash perfectly complements the tangy cranberries, making it an excellent choice for holiday gatherings or a cozy weeknight dinner.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup dried cranberries
• 1/2 cup walnuts or pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
2. While the squash is roasting, cook the quinoa. In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a skillet, heat a bit of olive oil over medium heat. Sauté the onion and garlic until soft. Stir in the cranberries, walnuts, cinnamon, nutmeg, salt, and pepper, and cook for another 2-3 minutes.
4. Combine the cooked quinoa with the sautéed mixture, stirring to combine well.
5. Once the squash is done, remove it from the oven and carefully flip it cut-side up. Spoon the quinoa mixture into each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm through.
7. Serve hot, garnished with fresh parsley.

This stuffed acorn squash with quinoa and cranberries is a delightful and wholesome main dish that is perfect for winter celebrations. It’s not only satisfying but also packed with nutrients, making it a great choice for those seeking healthy comfort food. The combination of textures and flavors creates a warm and inviting meal that can easily impress guests or provide a nourishing option for your family.

Savory Pumpkin and Mushroom Risotto

This creamy risotto showcases the rich flavors of pumpkin and earthy mushrooms, creating a warm and luxurious main dish perfect for chilly winter evenings. The slow-cooked Arborio rice absorbs all the flavors, resulting in a comforting meal that’s as satisfying as it is delicious.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 cup mushrooms, sliced (cremini or shiitake work well)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a saucepan, warm the vegetable broth over low heat. In a separate large skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft.
2. Add the sliced mushrooms and thyme, cooking until the mushrooms are tender and slightly browned.
3. Stir in the Arborio rice, cooking for another 2-3 minutes until the rice is lightly toasted.
4. If using, pour in the white wine, stirring until it is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, stir in the pumpkin puree and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves if desired.

This savory pumpkin and mushroom risotto is an excellent choice for a comforting winter meal. It’s creamy, flavorful, and packed with nutrients, making it a wholesome dish to enjoy. The combination of pumpkin and mushrooms adds depth and warmth, ensuring that each bite is a rich and satisfying experience perfect for cozy evenings or special occasions.

Winter Vegetable and Polenta Bake

This comforting bake features layers of creamy polenta topped with roasted winter vegetables, creating a hearty dish that’s perfect for the colder months. The combination of textures—from the creamy polenta to the tender vegetables—provides a satisfying meal that’s both filling and nutritious. It’s a versatile dish that can easily be customized with your favorite seasonal vegetables.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups vegetable broth
• 2 cups mixed winter vegetables (such as zucchini, bell peppers, carrots, and kale)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated mozzarella cheese (or a dairy-free alternative)
• Olive oil for roasting
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). On a baking sheet, toss the mixed winter vegetables with olive oil, salt, and pepper. Roast for about 20-25 minutes until tender and slightly caramelized.
2. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Cook for about 5-7 minutes until thickened and creamy. Stir in the garlic, onion, oregano, and red pepper flakes, seasoning with salt and pepper.
3. In a greased baking dish, spread half of the polenta mixture evenly on the bottom. Layer half of the roasted vegetables on top, then repeat with the remaining polenta and vegetables.
4. Sprinkle the top with grated mozzarella cheese.
5. Bake for 25-30 minutes until the cheese is melted and bubbly.
6. Let cool for a few minutes before slicing. Serve warm, garnished with fresh herbs.

This winter vegetable and polenta bake is an excellent option for a comforting main dish that showcases seasonal produce. Its creamy texture and flavorful layers make it a satisfying choice for dinner parties or family meals. Plus, it can easily be adapted to use whatever vegetables you have on hand, ensuring it’s always a delicious and warming option during the colder months.

Butternut Squash and Spinach Lasagna

This vibrant butternut squash and spinach lasagna is a delightful twist on the classic dish, incorporating layers of creamy ricotta, sautéed spinach, and a homemade butternut squash sauce. It’s a comforting meal that combines the richness of cheese with the sweetness of squash, making it perfect for winter gatherings or cozy family dinners.

Ingredients:

• 9 lasagna noodles (whole wheat or regular)
• 2 cups butternut squash, peeled and diced
• 2 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C). In a pot, cook the butternut squash in vegetable broth until tender, about 15-20 minutes. Drain and reserve the broth.
2. In a blender, puree the cooked squash with some of the reserved vegetable broth until smooth. Season with salt, pepper, basil, and oregano.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the spinach and cook until wilted. Remove from heat.
4. In a baking dish, spread a thin layer of butternut squash sauce on the bottom. Layer three lasagna noodles on top, followed by half of the ricotta cheese, half of the spinach mixture, and a layer of butternut squash sauce. Repeat this process, finishing with a layer of noodles topped with the remaining squash sauce and mozzarella cheese.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
6. Allow to cool for a few minutes before slicing. Serve warm.

This butternut squash and spinach lasagna is not only delicious but also packed with nutrients, making it a fantastic option for a hearty winter meal. The combination of creamy and savory flavors ensures that each bite is satisfying, while the vibrant colors add a festive touch to your table. It’s perfect for feeding a crowd and is sure to become a favorite in your winter recipe rotation.

Sweet Potato and Black Bean Enchiladas

These sweet potato and black bean enchiladas are a flavorful and satisfying dish that combines roasted sweet potatoes with protein-packed black beans, all wrapped in tortillas and smothered in a zesty enchilada sauce. They’re perfect for winter evenings when you crave something hearty yet healthy.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup enchilada sauce (store-bought or homemade)
• 8 corn or flour tortillas
• 1 cup shredded cheese (cheddar or a dairy-free alternative)
• Olive oil for roasting
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender and lightly caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, corn, cumin, chili powder, and smoked paprika. Mix well and adjust seasoning to taste.
3. In a greased baking dish, spread a thin layer of enchilada sauce on the bottom. Fill each tortilla with a portion of the sweet potato mixture, roll tightly, and place seam-side down in the dish.
4. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
5. Bake for 20-25 minutes until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh cilantro.

These sweet potato and black bean enchiladas are a wonderful way to enjoy the flavors of winter. They’re packed with nutrients and have a comforting, satisfying texture that will leave you feeling full and content. The combination of sweet and savory flavors makes this dish a perfect option for both weeknight dinners and entertaining guests.

Moroccan-Spiced Winter Squash Tagine

This Moroccan-spiced winter squash tagine is a fragrant and colorful dish that showcases the sweet and savory flavors of seasonal vegetables, chickpeas, and aromatic spices. Cooked slowly to allow the flavors to meld, this dish is perfect for a comforting winter meal and can be served with couscous or flatbread for a complete experience.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup carrots, sliced
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot or tagine, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
2. Add the diced butternut squash, carrots, cumin, coriander, cinnamon, turmeric, and cayenne (if using). Stir to coat the vegetables in the spices and cook for about 5 minutes.
3. Pour in the diced tomatoes and vegetable broth. Add the chickpeas, salt, and pepper. Bring to a simmer.
4. Cover and cook on low heat for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
5. Serve hot, garnished with fresh cilantro or parsley, alongside couscous or flatbread.

This Moroccan-spiced winter squash tagine is a warming and aromatic dish that’s perfect for cold winter nights. The combination of spices creates a rich depth of flavor, while the sweetness of the squash and the heartiness of the chickpeas provide a satisfying meal. This dish not only nourishes the body but also invites the warmth and comfort of winter spices into your home, making it a delightful addition to your winter menu.

Note: More recipes​ are coming soon!