50+ Delicious Winter Sweet Squash Recipes for Every Occasion

Winter sweet squash is a delightful and versatile ingredient that shines in the colder months, providing natural sweetness and earthy flavors to a variety of dishes.

Whether you’re a fan of hearty soups, vibrant salads, or comforting baked goods, winter sweet squash can be used in numerous ways to create both savory and sweet meals.

Rich in vitamins, fiber, and antioxidants, it’s a nutritious addition to your winter menu.

From simple weeknight dinners to impressive holiday dishes, we’ve gathered over 50 recipes to inspire you to make the most of this seasonal favorite.

Let’s explore some delicious ways to incorporate winter sweet squash into your meals this season!

50+ Delicious Winter Sweet Squash Recipes for Every Occasion

Winter sweet squash is truly a culinary gem, offering both flavor and nutrition.

With these 50+ recipes, you now have a wealth of options to enjoy the deliciousness of this seasonal squash all winter long.

Whether you’re craving a warm and hearty soup, a nutritious salad, or a comforting baked dish, winter sweet squash can bring rich, earthy sweetness to your table.

So, grab a few squashes from your local market and start experimenting with these fantastic recipes – your winter dinners will never be the same!

Roasted Winter Sweet Squash with Maple Glaze

This roasted winter sweet squash recipe brings out the natural sweetness of the squash, while a touch of maple syrup adds a delicious caramelized finish. It’s the perfect winter side dish that pairs beautifully with hearty mains or can stand alone as a comforting, wholesome dish.

Ingredients:

• 1 large winter sweet squash, peeled and cubed
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed winter sweet squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and golden brown around the edges.
5. Remove from the oven and sprinkle with fresh thyme if desired before serving.

This roasted winter squash dish is perfect for cozy dinners or festive holiday meals. The maple glaze adds a warming, sweet flavor that complements the natural earthiness of the squash, making it a comforting dish to enjoy on cold winter nights.

Winter Sweet Squash Soup with Ginger and Coconut Milk

This velvety winter sweet squash soup is a delightful blend of creamy coconut milk and spicy ginger, perfect for warming up on a chilly day. With its rich, flavorful profile and smooth texture, this soup feels both luxurious and comforting, making it ideal for winter gatherings or a cozy night in.

Ingredients:

• 1 large winter sweet squash, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until soft, about 5 minutes.
2. Add garlic and ginger, cooking for an additional 2 minutes until fragrant.
3. Stir in the diced squash, cumin, salt, and pepper. Cook for another 5 minutes, allowing the squash to absorb the flavors.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20 minutes or until the squash is tender.
5. Remove from heat and use an immersion blender to purée the soup until smooth. Stir in the coconut milk and adjust seasoning as needed.
6. Serve warm, garnished with fresh cilantro.

This winter sweet squash soup is a beautiful marriage of savory and slightly spicy flavors, thanks to the ginger and cumin. The addition of coconut milk makes it rich and creamy without being heavy, offering a delightful contrast to the cold weather outside.

Winter Sweet Squash Risotto with Sage

This winter sweet squash risotto is a creamy, luxurious dish that highlights the rich, nutty flavor of the squash with the earthy aroma of fresh sage. The natural sweetness of the squash pairs perfectly with the savory Parmesan, creating a comforting dish that’s ideal for winter dinners or special occasions.

Ingredients:

• 1 large winter sweet squash, peeled and diced
• 1 ½ cups Arborio rice
• 1 small onion, chopped
• 3 tbsp butter
• 4 cups vegetable broth
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat 1 tbsp of butter over medium heat and sauté the chopped onion until translucent, about 5 minutes.
2. Add the Arborio rice and stir for 2 minutes to lightly toast the grains.
3. Pour in the white wine and cook, stirring continuously, until the liquid is absorbed.
4. Begin adding the vegetable broth, one ladleful at a time, stirring frequently and allowing each ladle to absorb before adding the next. This process will take about 20 minutes.
5. In a separate pan, sauté the diced winter sweet squash in 2 tbsp of butter until tender, about 10 minutes.
6. Once the risotto is creamy and cooked through, stir in the cooked squash, Parmesan cheese, fresh sage, and season with salt and pepper to taste.
7. Serve immediately with extra Parmesan on top if desired.

This risotto is a luxurious, warming dish that perfectly showcases the flavors of winter. The squash adds a slightly sweet contrast to the savory rice and cheese, while the sage brings an aromatic, earthy note that makes every bite a comforting treat.

Stuffed Winter Sweet Squash with Quinoa and Cranberries

This stuffed winter sweet squash recipe is a beautiful combination of savory and sweet, featuring a filling of fluffy quinoa, tangy dried cranberries, and crunchy nuts. It’s an elegant dish that’s perfect for a holiday table or as a nourishing weeknight dinner.

Ingredients:

• 2 small winter sweet squashes, halved and seeds removed
• 1 cup cooked quinoa
• ¼ cup dried cranberries
• ¼ cup chopped walnuts or pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the squash halves with olive oil, sprinkle with salt and pepper, and place them cut side down on a baking sheet. Roast for 30-40 minutes until tender.
2. While the squash is roasting, heat the olive oil in a pan over medium heat. Sauté the diced onion until softened, then add the garlic and cook for another 2 minutes.
3. Stir in the cooked quinoa, cranberries, walnuts, cinnamon, salt, and pepper. Cook for another 5 minutes to allow the flavors to meld.
4. Remove the squash from the oven and flip them over. Stuff each half with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for another 10 minutes.
6. Garnish with fresh parsley before serving.

This stuffed squash recipe is both beautiful and hearty, with the quinoa, cranberries, and nuts providing a perfect balance of flavors and textures. It’s a great vegetarian option that feels festive and comforting, making it ideal for winter dinners or celebrations.

Winter Sweet Squash Gratin with Gruyère

This winter sweet squash gratin is a rich and cheesy dish that’s perfect for a cozy winter meal. The creamy Gruyère sauce enhances the sweet flavor of the squash, creating a decadent side dish that pairs wonderfully with roasted meats or can be enjoyed on its own.

Ingredients:

• 1 large winter sweet squash, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste
• ¼ cup breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C) and butter a baking dish.
2. In a saucepan, melt the butter and sauté the minced garlic until fragrant. Add the heavy cream and thyme, and bring to a simmer.
3. Stir in half of the Gruyère cheese and continue stirring until the cheese is melted and the sauce is smooth.
4. Arrange half of the sliced squash in the buttered baking dish. Pour half of the cream mixture over the squash. Layer the remaining squash and pour the rest of the sauce over the top.
5. Sprinkle the remaining Gruyère cheese and breadcrumbs over the top of the gratin.
6. Bake for 30-35 minutes until the squash is tender and the top is golden brown and bubbling.
7. Let the gratin sit for 10 minutes before serving.

This winter squash gratin is a luxurious, cheesy dish that’s perfect for cold evenings. The Gruyère’s nutty flavor pairs beautifully with the sweet squash, while the breadcrumbs add a satisfying crunch. It’s a crowd-pleaser that will leave everyone asking for seconds.

Winter Sweet Squash and Sage Pasta

This winter sweet squash and sage pasta is a comforting dish that combines roasted squash with the earthy flavor of fresh sage. The creamy sauce ties everything together, making it a rich and satisfying meal perfect for chilly nights.

Ingredients:

• 1 large winter sweet squash, peeled and cubed
• 2 tbsp olive oil
• 10-12 fresh sage leaves, chopped
• 3 cloves garlic, minced
• 1 lb pasta (penne or rigatoni works well)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped sage, sautéing until fragrant.
4. Stir in the roasted squash, heavy cream, and reserved pasta water. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
5. Toss the cooked pasta with the squash mixture, adding the Parmesan cheese and adjusting the seasoning with salt and pepper.
6. Serve with extra Parmesan and a sprinkle of fresh sage if desired.

This pasta dish is a delightful winter comfort food, with the roasted squash providing a sweet contrast to the savory sage and creamy sauce. It’s quick to make but feels indulgent, making it a perfect option for a cozy dinner at home.

Winter Sweet Squash and Black Bean Chili

This winter sweet squash and black bean chili is a hearty and nutritious meal perfect for warming up on cold winter days. The sweetness of the squash balances the spicy kick from the chili powder, making this a rich and flavorful vegetarian chili that’s perfect for casual dinners or meal prepping.

Ingredients:

• 1 large winter sweet squash, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Sauté the diced onion until soft, about 5 minutes.
2. Add the garlic, chili powder, cumin, and smoked paprika, cooking for an additional 2 minutes.
3. Stir in the diced squash, black beans, diced tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the squash is tender.
5. Adjust the seasoning as needed, and garnish with fresh cilantro before serving.

This chili is packed with flavor and nutrients, offering a wholesome, satisfying meal that’s perfect for the winter season. The combination of winter squash and black beans gives it a robust texture, while the spices add warmth and depth. It’s a comforting dish that’s ideal for family meals or batch cooking for the week.

Winter Sweet Squash Fritters with Garlic Yogurt Sauce

These crispy winter sweet squash fritters are a delicious way to enjoy the natural sweetness of the squash, with a savory twist. Paired with a tangy garlic yogurt sauce, they make an excellent appetizer, snack, or side dish that’s perfect for a cozy winter gathering or game night.

Ingredients:

• 2 cups grated winter sweet squash
• 1 egg, beaten
• ¼ cup all-purpose flour
• 2 green onions, finely chopped
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

For the Garlic Yogurt Sauce:

• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix the grated squash, beaten egg, flour, green onions, cumin, salt, and pepper until well combined.
2. Heat the olive oil in a large skillet over medium heat. Scoop spoonfuls of the squash mixture into the skillet, flattening them into fritter shapes.
3. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. While the fritters cook, mix the yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl to make the garlic yogurt sauce.
5. Serve the fritters hot with the garlic yogurt sauce on the side.

These winter sweet squash fritters are crispy on the outside and tender on the inside, with a savory flavor that’s enhanced by the refreshing garlic yogurt sauce. They’re a great way to use up squash and make a fun and tasty snack or side dish that will please any crowd.

Winter Sweet Squash and Apple Casserole

This winter sweet squash and apple casserole is a delightful blend of sweet and savory, making it a great side dish for holiday meals or a cozy winter dinner. The natural sweetness of the squash is complemented by the tartness of the apples, and the cinnamon adds a warming, aromatic touch.

Ingredients:

• 1 large winter sweet squash, peeled and cubed
• 2 large apples, peeled and sliced
• 2 tbsp butter
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup breadcrumbs
• ¼ cup chopped pecans
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a large bowl, toss the cubed squash and sliced apples with cinnamon, nutmeg, salt, and pepper.
3. Transfer the mixture to the prepared baking dish and drizzle with maple syrup.
4. In a small bowl, mix the breadcrumbs and chopped pecans. Sprinkle this mixture over the top of the squash and apples.
5. Dot the top with butter and bake for 30-35 minutes, or until the squash is tender and the topping is golden brown.
6. Let the casserole sit for a few minutes before serving.

This casserole is a beautiful balance of sweet and savory, making it a unique addition to any winter meal. The apples and squash complement each other perfectly, while the pecan topping adds a satisfying crunch. It’s a simple yet elegant dish that’s sure to impress guests at holiday dinners or family gatherings.

Roasted Winter Sweet Squash and Brussels Sprouts Salad

This roasted winter sweet squash and Brussels sprouts salad is a nutritious and flavorful dish that combines the earthy, slightly bitter taste of Brussels sprouts with the natural sweetness of the squash. Tossed with a tangy balsamic dressing and topped with toasted almonds, it’s a perfect winter salad for a hearty side or a light main.

Ingredients:

• 1 medium winter sweet squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 tbsp toasted almonds
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash and halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper, and spread them on a baking sheet.
2. Roast for 25-30 minutes until both the squash and Brussels sprouts are tender and caramelized.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and maple syrup for the dressing.
4. Once the vegetables are roasted, transfer them to a serving bowl and drizzle the dressing over the top. Toss gently to combine.
5. Sprinkle toasted almonds on top and serve warm.

This roasted winter sweet squash and Brussels sprouts salad is a delicious way to get your veggies in during the colder months. The roasting process brings out the natural sweetness of the squash and the Brussels sprouts’ flavors, while the balsamic dressing ties everything together with a tangy kick.

Winter Sweet Squash and Sausage Skillet

This winter sweet squash and sausage skillet is a simple, one-pan meal that’s packed with flavor. The sweetness of the roasted squash pairs perfectly with the savory sausage, and the addition of herbs like thyme and rosemary gives this dish an extra layer of warmth, perfect for a cozy winter night.

Ingredients:

• 1 large winter sweet squash, peeled and cubed
• 1 lb sausage (Italian or chicken sausage)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the sliced onion and garlic, sautéing until softened.
3. Add the cubed squash, thyme, rosemary, salt, and pepper. Sauté for 5 minutes, then cover the skillet and let the squash cook for another 10-12 minutes, stirring occasionally, until tender.
4. Return the sausage to the skillet and toss everything together, cooking for another 2-3 minutes to combine the flavors.
5. Garnish with fresh parsley and serve hot.

This sausage and squash skillet is a hearty, flavorful dish that comes together in one pan, making it perfect for a quick winter dinner. The combination of sweet squash and savory sausage makes for a satisfying and comforting meal that’s sure to please everyone at the table.

Winter Sweet Squash Soup with Ginger and Coconut Milk

This winter sweet squash soup with ginger and coconut milk is a creamy, velvety soup with a delightful blend of sweet, spicy, and aromatic flavors. The ginger adds warmth, while the coconut milk creates a rich, smooth texture, making this soup a comforting option for cold winter days.

Ingredients:

• 1 large winter sweet squash, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.
2. Add the cubed squash, turmeric, salt, and pepper, and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 20 minutes, or until the squash is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Stir in the coconut milk and heat the soup for another 5 minutes. Adjust the seasoning if necessary.
6. Garnish with fresh cilantro before serving.

This ginger and coconut milk-infused winter sweet squash soup is the perfect remedy for a cold winter day. The flavors are both comforting and invigorating, making it a wonderful appetizer or light meal. Serve it with crusty bread for a complete and satisfying winter warmer.

Winter Sweet Squash and Quinoa Stuffed Peppers

These winter sweet squash and quinoa stuffed peppers are a nutritious and colorful dish that combines the natural sweetness of squash with protein-packed quinoa. The stuffed peppers are perfect for a wholesome dinner and can be made ahead for easy meal prep. With a blend of warm spices, this recipe is both healthy and comforting for the winter season.

Ingredients:

• 4 bell peppers, tops removed and seeds scooped out
• 1 cup cooked quinoa
• 1 small winter sweet squash, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish.
2. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
3. Add the diced squash, cumin, smoked paprika, salt, and pepper, and cook for 10 minutes, until the squash is tender.
4. Stir in the cooked quinoa and combine well.
5. Spoon the quinoa and squash mixture into each bell pepper, filling them generously.
6. If desired, sprinkle shredded cheese on top of the stuffed peppers.
7. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden.
8. Garnish with fresh parsley before serving.

These stuffed peppers are a delicious way to enjoy a hearty winter meal. The combination of quinoa, squash, and spices gives the dish a robust flavor profile, while the peppers provide a satisfying, colorful presentation. This dish is ideal for a cozy weeknight dinner or as a meal-prep option.

Winter Sweet Squash Risotto with Parmesan

This creamy winter sweet squash risotto is the ultimate comfort food. The naturally sweet squash is cooked down to meld with the creamy Arborio rice, creating a rich, flavorful risotto with a hint of nuttiness from the Parmesan. This dish is perfect for a cozy winter dinner or as an impressive side at a holiday gathering.

Ingredients:

• 1 cup Arborio rice
• 1 small winter sweet squash, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet or pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the diced squash and cook for 5-7 minutes until slightly tender.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors.
4. Pour in the white wine (if using) and stir until the liquid is absorbed.
5. Gradually add the warmed vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue until the rice is cooked and creamy, about 20-25 minutes.
6. Once the risotto reaches the desired consistency, stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.

This winter sweet squash risotto is rich and creamy, making it the perfect dish for cold weather. The flavors are elevated by the combination of squash, Parmesan, and wine, creating a dish that is both comforting and sophisticated. It’s a great option for holiday dinners or when you want to indulge in something warm and satisfying.

Winter Sweet Squash and Chickpea Curry

This winter sweet squash and chickpea curry is a hearty, flavorful dish packed with warming spices. The sweetness of the squash complements the earthiness of chickpeas, while the coconut milk gives the curry a creamy texture. It’s a perfect plant-based meal for a cozy winter night, with a balance of savory, sweet, and slightly spicy flavors.

Ingredients:

• 1 medium winter sweet squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Sauté the diced onion, garlic, and ginger until softened, about 5 minutes.
2. Add the curry powder, turmeric, and cumin, stirring to coat the onions with the spices.
3. Stir in the cubed squash and chickpeas, mixing well with the spices.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve over rice or with naan bread.

This winter sweet squash and chickpea curry is a delicious, comforting meal that’s both nutritious and satisfying. The curry’s rich and warming flavors make it a great dish for cold winter evenings, while the combination of squash and chickpeas provides a filling and healthy meal.

Note: More recipes​ are coming soon!