30+ Irresistible Winter Squash Recipes for Cozy Nights

As the air turns crisp and the days grow shorter, winter squash comes into season, bringing with it a wealth of culinary possibilities.

From the vibrant hues of butternut and acorn squash to the unique texture of kabocha, these hearty vegetables are not only delicious but also packed with nutrients.

Whether you’re looking for savory soups, comforting casseroles, or sweet desserts, winter squash can be transformed into a variety of dishes that warm the soul.

In this blog post, we’ll explore over 30+ delectable winter squash recipes that celebrate the flavors of the season.

Join us on this culinary journey to discover how to make the most of this versatile vegetable in your kitchen!

30+ Irresistible Winter Squash Recipes for Cozy Nights

Winter squash is more than just a staple of fall; it is a versatile ingredient that can enhance your meals throughout the winter months.

From hearty main dishes to delightful desserts, the recipes we’ve shared showcase the unique flavors and textures of winter squash in numerous ways.

We hope this collection inspires you to experiment with winter squash in your kitchen, providing warmth and nourishment to you and your loved ones during the chilly days ahead.

Embrace the season’s bounty, and don’t forget to share your culinary creations with family and friends!

Savory Stuffed Acorn Squash

This delightful dish features acorn squash filled with a savory mixture of quinoa, cranberries, and spices, creating a perfect blend of flavors that celebrates the essence of winter. It’s not only visually appealing but also packed with nutrients, making it an ideal centerpiece for your winter dinner table or a hearty side dish.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup cranberries (dried)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• ¼ cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°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 about 30-35 minutes, or until tender.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. In a skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until translucent. Add cranberries, cumin, cinnamon, salt, and pepper. Cook for an additional 5 minutes.
5. Combine the cooked quinoa with the onion mixture, stirring well to combine.
6. Stuff the roasted acorn squash halves with the quinoa filling, packing it in gently. Return to the oven and bake for another 10-15 minutes to warm through.
7. Garnish with fresh parsley before serving.

This stuffed acorn squash is not only a feast for the eyes but also a nourishing dish that warms you from the inside out. The natural sweetness of the squash pairs beautifully with the tartness of the cranberries and the earthiness of the quinoa, making it a well-rounded meal. This dish is perfect for gatherings, as it showcases seasonal ingredients while catering to various dietary preferences.

Maple Roasted Butternut Squash

Indulge in the warm flavors of winter with this simple yet exquisite maple roasted butternut squash recipe. The natural sweetness of the squash is enhanced by a drizzle of pure maple syrup and a sprinkle of cinnamon, resulting in a side dish that complements any winter meal beautifully.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 3 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, ground cinnamon, salt, and pepper. Toss until the squash is well coated.
3. Spread the squash in a single layer on a baking sheet.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the squash is golden brown and tender.
5. Remove from the oven and garnish with fresh thyme leaves if desired.

This maple roasted butternut squash brings a sweet and savory element to your winter meals. The caramelization that occurs during roasting enhances the squash’s natural flavors, making it a delicious addition to any holiday spread or weeknight dinner. The combination of maple syrup and cinnamon not only adds warmth but also elevates the dish into something special, leaving your guests wanting more.

Creamy Winter Squash Soup

Warm up with a comforting bowl of creamy winter squash soup, a velvety blend of roasted squash, onions, and spices. This soup is a perfect way to showcase the seasonal bounty of winter squash while providing a nutritious and satisfying meal. Its creamy texture and rich flavor make it an excellent choice for chilly days.

Ingredients:

• 1 medium butternut or pumpkin squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh chives or parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, until tender.
2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the roasted squash, vegetable broth, ground ginger, and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Remove from heat and blend the soup using an immersion blender or a standard blender until smooth.
5. Stir in the coconut milk (or heavy cream) and adjust seasoning as needed. Heat through before serving.
6. Serve hot, garnished with fresh chives or parsley.

This creamy winter squash soup not only warms the body but also delights the palate with its subtle sweetness and aromatic spices. Perfect as a starter or a main course, it pairs wonderfully with crusty bread for a satisfying meal. The soup’s velvety consistency and rich flavor make it a winter favorite that can be easily adapted with different types of winter squash, ensuring a delightful dining experience every time.

Spicy Roasted Delicata Squash

This spicy roasted delicata squash dish combines the sweet, nutty flavors of delicata squash with a kick of spices for a warm and comforting side that pairs beautifully with any winter meal. Its tender flesh and edible skin make it a delightful choice that requires minimal preparation while maximizing flavor.

Ingredients:

• 2 medium delicata squashes, halved and seeds removed
• 3 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 tbsp maple syrup
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Slice the delicata squash into half-moon shapes. In a large bowl, toss the squash with olive oil, chili powder, smoked paprika, cayenne pepper, salt, and pepper until well coated.
3. Spread the seasoned squash on a baking sheet in a single layer. Drizzle with maple syrup.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and caramelized.
5. Remove from the oven and garnish with fresh cilantro or parsley before serving.

This spicy roasted delicata squash is a fantastic addition to your winter repertoire, bringing warmth and excitement to your meals. The sweet, caramelized edges provide a delightful contrast to the heat from the spices, making each bite a flavor explosion. Perfect for gatherings or as a weeknight side, this dish is sure to become a family favorite, showcasing the delicious versatility of winter squash.

Winter Squash and Black Bean Tacos

These vibrant winter squash and black bean tacos are a hearty, nutritious option that makes for a satisfying meal any night of the week. Packed with protein, fiber, and a host of flavors, these tacos offer a creative way to enjoy the seasonal bounty of winter squash while appealing to both vegetarians and meat lovers alike.

Ingredients:

• 1 medium butternut or acorn squash, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• ¼ cup crumbled feta cheese or cotija (optional)
• Fresh lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by layering roasted squash, black beans, avocado slices, and feta cheese on each tortilla.
5. Garnish with fresh cilantro and serve with lime wedges.

These winter squash and black bean tacos are not only visually appealing but also offer a burst of flavor in every bite. The creamy avocado and tangy cheese complement the sweet, roasted squash and hearty black beans, creating a satisfying meal that is perfect for winter evenings. Whether enjoyed on a busy weeknight or at a festive gathering, these tacos are sure to impress your guests while highlighting the beauty of seasonal produce.

Herb-Infused Winter Squash Risotto

This creamy herb-infused winter squash risotto is a comforting dish that captures the essence of winter. The creamy texture of arborio rice combined with the sweet earthiness of squash creates a warm and satisfying meal, perfect for a cozy dinner. Enhanced with fresh herbs, this risotto is as delightful to eat as it is to prepare.

Ingredients:

• 1 cup arborio rice
• 1 medium butternut or acorn squash, peeled and cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1 cup dry white wine (optional)
• ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
2. Add the cubed squash and cook for about 5 minutes until slightly softened. Stir in the arborio rice, allowing it to toast for 1-2 minutes.
3. If using, pour in the white wine and stir until absorbed. Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. This process should take about 20 minutes.
4. Once the rice is creamy and al dente, stir in the Parmesan cheese, thyme, rosemary, salt, and pepper.
5. Remove from heat and let sit for a few minutes before serving.

This herb-infused winter squash risotto is the ultimate comfort food, enveloping you in warmth with every creamy bite. The rich flavors of the squash harmonize with the fragrant herbs, creating a dish that feels both indulgent and wholesome. Perfect for a special occasion or a quiet evening at home, this risotto is a beautiful way to embrace the flavors of winter squash while showcasing your culinary skills. Your guests will be enchanted, and you may find this dish becoming a regular feature at your winter gatherings.

Maple-Sage Roasted Pumpkin

This maple-sage roasted pumpkin is a sweet and savory side dish that beautifully showcases the natural sweetness of pumpkin while elevating it with fragrant herbs and a touch of maple syrup. The combination of roasted pumpkin and crispy sage creates an irresistible dish that will enhance any winter meal.

Ingredients:

• 1 medium pumpkin (sugar pumpkin is preferred), peeled and cubed
• 3 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tsp dried sage (or 2 tbsp fresh sage, chopped)
• Salt and pepper to taste
• ¼ cup pecans, chopped (optional)
• Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the pumpkin cubes with olive oil, maple syrup, sage, salt, and pepper until evenly coated.
3. Spread the seasoned pumpkin on a baking sheet in a single layer. If using, sprinkle chopped pecans on top.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the pumpkin is tender and caramelized.
5. Remove from the oven and garnish with fresh sage leaves if desired.

This maple-sage roasted pumpkin brings a delightful sweetness and warmth to your winter table. The caramelization of the pumpkin enhances its flavor, while the maple syrup adds a touch of sweetness that balances perfectly with the earthy sage. The result is a comforting side dish that complements everything from roasted meats to hearty grain bowls, making it a versatile addition to your winter repertoire.

Winter Squash and Apple Galette

Embrace the season with this rustic winter squash and apple galette, combining the sweetness of apples with the creamy texture of winter squash for a deliciously unique dish. This free-form tart is not only easy to make but also makes for an eye-catching centerpiece for any winter gathering.

Ingredients:

• 1 cup winter squash puree (butternut or acorn)
• 1 large apple, thinly sliced (such as Granny Smith or Honeycrisp)
• 1 pre-made pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 egg (for egg wash)
• Sea salt to taste
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pie crust into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
3. Spread the winter squash puree evenly over the crust, leaving a 2-inch border around the edges.
4. In a bowl, toss the apple slices with olive oil, brown sugar, cinnamon, nutmeg, and salt. Arrange the apple slices on top of the squash puree.
5. Fold the edges of the crust over the filling, pleating as needed to create a rustic look.
6. Brush the crust with beaten egg to give it a golden color while baking.
7. Bake for 30-35 minutes, or until the crust is golden and the apples are tender.
8. Remove from the oven and let cool slightly before garnishing with fresh herbs.

This winter squash and apple galette offers a delightful blend of flavors and textures that capture the essence of the season. The sweetness of the apples perfectly complements the creamy squash, while the flaky crust provides a satisfying crunch. Whether served as a main dish or a dessert, this galette is a crowd-pleaser that highlights the beauty of winter produce, making it a must-try for your winter celebrations.

Creamy Winter Squash Pasta

Indulge in this creamy winter squash pasta, a comforting dish that combines the richness of a creamy sauce with the delicate flavors of winter squash. This dish is perfect for a cozy dinner, providing a delicious and hearty meal that is both satisfying and easy to prepare.

Ingredients:

• 12 oz pasta (such as fettuccine or penne)
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the cubed butternut squash and vegetable broth. Cover and simmer for 15-20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the squash mixture until smooth. Alternatively, transfer to a blender and blend until creamy.
5. Stir in the heavy cream, Parmesan cheese, dried sage, salt, and pepper. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
6. Toss the cooked pasta with the creamy sauce until evenly coated. Serve hot, garnished with fresh parsley.

This creamy winter squash pasta is a comforting and indulgent dish that highlights the flavors of the season. The smooth, creamy sauce envelops the pasta, creating a deliciously satisfying meal that is perfect for chilly nights. With its rich flavor and elegant presentation, this dish is sure to impress both family and guests alike. Enjoy it as a main course or serve it alongside a simple green salad for a complete winter meal.

Cheesy Winter Squash Casserole

This cheesy winter squash casserole is a comforting and hearty dish that brings together the rich flavors of winter squash with creamy cheese and crunchy breadcrumbs. It’s a perfect side dish for holiday meals or family gatherings, showcasing the warmth of winter flavors in every bite.

Ingredients:

• 4 cups winter squash, peeled and cubed (butternut or acorn)
• 1 cup shredded sharp cheddar cheese (or a mix of your favorites)
• ½ cup grated Parmesan cheese
• 1 cup milk (or plant-based milk)
• 2 large eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (panko for extra crunch)
• 2 tbsp butter, melted
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Steam or boil the winter squash until tender, about 15 minutes. Drain and mash until smooth.
3. In a large bowl, combine the mashed squash, cheddar cheese, half of the Parmesan cheese, milk, eggs, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Pour the squash mixture into the prepared baking dish.
5. In a separate bowl, mix the breadcrumbs with the melted butter and remaining Parmesan cheese. Sprinkle this mixture evenly over the squash.
6. Bake for 30-35 minutes, or until the top is golden and bubbly.
7. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

This cheesy winter squash casserole is not only a crowd-pleaser but also a wonderful way to incorporate seasonal produce into your meals. The creamy squash base paired with the crunchy breadcrumb topping creates a delightful texture contrast, making it an irresistible side dish. Whether served at holiday dinners or family gatherings, this casserole is bound to become a cherished favorite, ensuring you enjoy the best of winter squash.

Spiced Winter Squash Soup

Warm up with a bowl of this spiced winter squash soup, a creamy, flavorful dish that embodies the essence of comfort food. With its blend of spices and smooth texture, this soup is perfect for cold winter days and makes a fantastic starter or light meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• Salt and pepper to taste
• Fresh cilantro or pumpkin seeds for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
2. Stir in the cubed butternut squash, cumin, coriander, cayenne pepper, salt, and pepper. Cook for about 5 minutes, allowing the spices to bloom.
3. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender and blend until creamy.
5. Stir in the coconut milk and heat through. Adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro or pumpkin seeds.

This spiced winter squash soup is a delightful way to enjoy the flavors of the season. The aromatic spices bring warmth and depth to the creamy squash, making it a comforting choice for chilly nights. This soup is not only delicious but also highly nutritious, filled with vitamins and minerals. Pair it with crusty bread or a light salad for a complete meal that nourishes both body and soul.

Balsamic Glazed Roasted Kabocha Squash

This balsamic glazed roasted kabocha squash is a deliciously tangy and sweet dish that highlights the rich, buttery flavor of kabocha squash. Perfect as a side dish or a light main course, the combination of balsamic vinegar and maple syrup enhances the squash’s natural sweetness, creating an irresistible glaze.

Ingredients:

• 1 medium kabocha squash, halved and seeds removed
• 3 tbsp olive oil
• ¼ cup balsamic vinegar
• 2 tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• ¼ cup walnuts, chopped (optional)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the kabocha squash into wedges. In a large bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic powder, thyme, salt, and pepper.
3. Add the squash wedges to the bowl and toss to coat them evenly in the glaze.
4. Arrange the coated squash on the prepared baking sheet in a single layer.
5. Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
6. If using, sprinkle chopped walnuts on top during the last 5 minutes of roasting.
7. Remove from the oven and garnish with fresh thyme before serving.

This balsamic glazed roasted kabocha squash is a vibrant addition to any winter table, offering a delightful balance of sweet and tangy flavors. The caramelization enhances the squash’s natural richness, while the glaze adds an exciting depth of flavor. Whether served as a side dish for holiday feasts or a cozy weeknight meal, this dish is sure to impress with its stunning presentation and irresistible taste. Enjoy the seasonal goodness of winter squash with this simple yet elegant recipe!

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash recipe combines the earthy flavors of roasted squash with a hearty filling of quinoa, cranberries, and nuts. It’s a nutritious and visually appealing dish perfect for a cozy dinner or festive gatherings, showcasing the delightful flavors of winter produce.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ½ cup walnuts, chopped (or pecans)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or thyme 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 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender.
2. In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, sautéing until softened.
3. In a large bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped walnuts, cinnamon, nutmeg, salt, and pepper. Mix well.
4. Once the acorn squash is roasted, remove it from the oven and carefully spoon the quinoa mixture into each half, packing it slightly.
5. Return the stuffed squash to the oven and bake for an additional 15 minutes.
6. Garnish with fresh parsley or thyme before serving.

This stuffed acorn squash dish is not only delicious but also a feast for the eyes, making it a perfect centerpiece for any winter gathering. The combination of nutty quinoa, tart cranberries, and crunchy walnuts creates a satisfying texture, while the warm spices evoke the comforting flavors of the season. Enjoy this wholesome meal as a vegetarian main course or a festive side dish that highlights the beauty of winter produce.

Winter Squash Risotto

This creamy winter squash risotto is a comforting dish that captures the essence of winter flavors. With the creamy texture of Arborio rice combined with roasted squash and a hint of sage, this risotto is perfect for a cozy night in or an elegant dinner party.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 cups winter squash, peeled and cubed (butternut or acorn)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup white wine (optional)
• 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tbsp olive oil
• 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender.
2. In a saucepan, heat the vegetable broth over low heat and keep it warm.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Stir in the Arborio rice, cooking for about 2-3 minutes until lightly toasted.
5. Add the white wine (if using) and stir until absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and al dente.
7. Stir in the roasted winter squash, Parmesan cheese, sage, salt, and pepper. Mix well.
8. Remove from heat and let it sit for a few minutes before serving. Garnish with fresh parsley.

This winter squash risotto is a delightful way to enjoy the comforting flavors of the season. The creamy texture of the risotto pairs beautifully with the sweetness of the roasted squash, while the sage adds an aromatic touch. This dish is not only a satisfying meal but also a perfect way to impress your guests at any winter gathering. Serve it as a main course or alongside your favorite proteins for a complete winter feast.

Thai Red Curry Winter Squash Stew

Warm up with this Thai red curry winter squash stew, a vibrant and flavorful dish that combines the sweetness of winter squash with the spicy, aromatic flavors of Thai curry. This stew is both comforting and nutritious, making it a perfect choice for chilly nights.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp Thai red curry paste (adjust to taste)
• 1 tbsp ginger, grated
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 cup spinach or kale, chopped
• 2 tbsp olive oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.
2. Stir in the Thai red curry paste, cooking for another minute until well combined.
3. Add the cubed butternut squash, vegetable broth, and coconut milk. Bring to a simmer and cook for about 15-20 minutes, or until the squash is tender.
4. Add the sliced red bell pepper and soy sauce, cooking for an additional 5 minutes.
5. Stir in the chopped spinach or kale, cooking until wilted.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This Thai red curry winter squash stew is a delightful way to enjoy a fusion of flavors while benefiting from the nutritious properties of winter squash. The creamy coconut milk balances the heat from the curry paste, creating a harmonious dish that is both warming and satisfying. Serve it with jasmine rice or crusty bread to soak up all the delicious flavors, making it a comforting meal that will warm you from the inside out during the winter months.

Note: More recipes are coming soon!