50+ Winter Squash Recipes We're Making the Second the Weather Turns Cool

Winter squash has a sort of Quasimodo quality—it's often knobby, misshapen, mottled, and leather-skinned. When cooked, however, winter squash goes through a delicious transformation. Whether it's butternut, acorn, or delicata, roasted squash caramelizes beautifully around the edges and turns buttery and sweet in the center. These winter squash recipes represent the very best of fall, plus they deliver a good dose potassium, beta-carotene, and other phytonutrients and antioxidants (the stuff healthy cells dream of!). First up, this jazzed up stuffed acorn squash, a guaranteed crowd-pleaser. 

Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole.

Remember that childhood breakfast favorite, a piece of toast with an egg cooked into its cutout center? Well, try this stunning grown-up twist that replaces the bread with baked slices of acorn squash. Mornings are looking sunny-side up!

This Mexican-inspired twist on flatbread is packed with oven-roasted veggies, delivering almost a third of your daily fiber goal. Buy precubed butternut squash to trim down your prep time; swap goat cheese for the queso fresco, if you prefer.

Time: 40 minutes

More Umami: Dried porcini, soy sauce, tomato paste, and Parmesan are all deeply savory, making this a satisfying meatless main.

Serve with Arugula and Golden Beet Salad

This reader favorite has half the carbs of classic lasagna. If you bake the squash ahead, store the squeeze-dried strands in a zip-top bag, and stack the empty squash “boats” between damp paper towels before refrigerating.

Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work. With this recipe, you’re basically treating the slow cooker like a small steam oven.

Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week. We opt for a sweet, Golden Delicious apple to contrast the tangy Greek yogurt; you can also use a Fuji or Braeburn apple.

Look for smaller acorn squash; they tend to be less fibrous than larger ones. Red miso is the most potent variety of miso and is a worthy investment for this recipe. In a pinch, lower-sodium soy sauce is a good substitute.

This oven-baked side couples the earthiness of poblanos with the sweetness of red bell peppers. Combine those with rich pumpkin and you have a new fall-weather classic you'll make time and again.

Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. When you cut the squash lengthwise, you cut each strand in half, which makes for shorter, and often soggy, “spaghetti.” Try this instead: Cut the squash into rings to preserve the length of the strands. See our step-by-step guide below.

Want to make something a little special for dinner? Try these gorgeous stuffed squashes: They’re hearty and satisfying, and just beautiful on the plate. The recipe calls for golden nugget squash, but that variety can be hard to find year-round; acorn squash makes a good substitute. For a dinner party, double the recipe, and get a head start: The day before, cook the squash, and fill with stuffing. Bring to room temperature the next day, and bake as directed. You may find these filling enough to be your entire dinner, but they’re also great with a spinach salad tossed with apple or pear slices.

In this nontraditional stuffing, earthy flavors and starchy comfort come from whole-grain farro, not bread. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables whose canned version is quite good, saving you lots of time and effort. Just be sure you don't accidentally grab pumpkin pie filling, which contains added sugar and spices.

Thin-skinned delicata squash has an edible peel, helping this side come together quickly.

Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.

This pesto packs a flavorful punch—it’s perfect for adding bold flavor to low carb spaghetti squash. Instead of roasting squash halves, we opted to slice the squash in rings; this yields longer, twirlable strands that mimic your favorite traditional pasta. Because the greens and herbs in the pesto are blanched first, you can make it a couple of days in advance and store it in the refrigerator. This dairy- and gluten- free vegan recipe is perfectly delicious as-is, but if you want to take it to the next level, a sprinkle of Parmesan cheese takes it over the top.

Butternut squash adds distinct flavor (and color) to this satisfyingly cheesy dip. To make it vegetarian, sub vegetable stock for the chicken stock. If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

Prepare to watch jaws drop when you bring this dish to the table. Rather than serving a traditional main entrée, serve your guests a crown roast of butternut squash. Whether you save it for a dinner party, the holidays, or another special occasion, this dish is guaranteed to impress.

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

Elevate greens and squash to holiday status with a whole-grain olive oil crust. To speed up prep time, roast the squash and par-bake the crust simultaneously.

This flavorful soup is a vibrant hue with flavor to match. Top with a dollop of the yogurt-honey mixture for a showstopping bowlful.

Sautéed in a bit of butter and then roasted with a sprinkling of salt, Roasted Acorn Squash is your answer to a quick, tasty side dish.

Delicata squash is a great choice for dessert recipes—and it works wonders in these craveworthy cinnamon rolls. It is characterized by yellow flesh that tastes similar to sweet potatoes. Roasting it in this recipe intensifies the sweet flavor. If you can't find delicata, substitute butternut.

Delicata squash, as the name implies, has skin so tender you don't have to peel it and makes this dish just that much faster to prep. You can substitute butternut or acorn squash—just peel it (or buy butternut prechopped).

Quiche is the ultimate make-ahead breakfast solution. Quickly sauté your favorite veggies and mix them with eggs for an easy baked dish that requires little effort. While extremely delicious, store-bought crusts can pack more calories and fat than they’re worth. In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the squash together for a crust that can support a quiche, this healthy swap is a no-brainer.

Take winter squash to the next level with this to-die-for dinner.

Shakshuka, a traditional Israeli breakfast food, is a skillet of spiced tomatoes, peppers, and onions with baked eggs. In this version, we swapped out our trusted cast-iron skillet for the walls of a spaghetti squash boat. Spaghetti squash adds a creamy texture and sweet flavor to this low-carb spin on a breakfast hash. Sprinkled with feta cheese and fresh cilantro, this hearty breakfast option is perfect for a brunch crowd or a lazy weekend morning in bed.

Winter greens would also make a lovely addition to this hearty stew; simply toss a few handfuls in when the squash is almost tender, and stir until greens begin to wilt.

This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans. Cutting the steak in half will also speed up cooking; be sure to let it rest a few minutes before slicing.

There is nothing like a rustic chili to warm you from the inside out. This recipe, which adds in cubed butternut squash for a punch of nutrition, will definitely do the trick.

This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.

If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork tenderloin or chicken.

This is the easy way to use supermarket wonton wrappers for a weeknight ravioli treat. You can use this technique to make this deliciously sweet butternut squash ravioli topped with a fresh, herby pesto.

The skin of the sweet dumpling squash is edible when cooked, so you don't have to peel these gems: Simply chop, roast, puree, and proceed with the recipe. If you can't find it, substitute peeled butternut. If you prefer, serve this soufflé as a side to accompany roast chicken, pork, or beef. Simply serve eight smaller portions.

This chili is a new take on the classic cold-weather, one-pot meal. It's amped up with rich ground bison, that takes the place of ground beef, and chunks of sweet acorn squash.

While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.

Chili doesn't get much faster; Just 30 minutes delivers long-simmered satisfaction Along with mashed beans, butternut squash lends color and starch to thicken. Rotisserie chicken also helps make this hearty chili superspeedy without sacrificing rich, deep, and complex flavor.

Brown sugar ups the autumnal flavor in this dish. Brightly colored roasted butternut squash stand out against the risotto like a sinfully delicious invitation to enjoy. Just a bit of slightly salty pancetta lends just the note to finish off the flavor medley.

Mashing half of the beans provides creamy texture and helps to seal the quesadillas.

Earthy, fragrant spices like allspice, cloves, and cinnamon make wonderful accents for the natural sweetness of butternut squash. Make sure to simmer the squash until very tender—the softer it gets, the silkier the puree.

Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome. Serve as a side dish or appetizer.

Parents may need to help out a bit by cutting the hard squash in half, but kids can have fun scraping up strands of spaghetti-like pulp. You can serve this as a side dish, or add sausage or ground beef to the sauce to turn it into an entrée.

This pizza pie is anything but a snooze. Sweet butternut squash and leafy greens round out this fall-inspired pizza that the whole family can get behind. Save time and energy by buying the pre-cubed butternut squash and pre-made pizza crust, and you'll be surprised at just how quickly this tasty dinner will come together. Try swapping out the goat cheese for feta or Gorgonzola to switch up the flavor profile.

Say hello to your new favorite seafood dinner! This sweet and nutty autumnal recipe will make everyone at the table swoon.

This delicious winter stew only takes 35 minutes to come together. Refrigerate the sautéed lamb mixture up to 3 days ahead, and then bake at 450° for 20 minutes or until thoroughly heated. To maximize flavor, serve with Roasted Cauliflower with Pine Nuts.

Pair a basic side salad with these tasty squash fritters for a simple, flavorful meal.

Steaming squash tenderizes it before you pan-sear it to a caramelized finish.

This impressive yet simple side dish is great for company. And remember, you can eat the skin.

Nutty whole grains make a perfect bed for a bowl of saucy winter veggies. If you have trouble finding kabocha squash, an acorn or butternut variety is an easy, just-as-delicious substitute.

These sweet custards are the perfect ending for an autumn dinner party.

A crunchy browned cheese topping conceals a hearty, sweet squash-and-onion combination here. Serving individual gratins in single-serving ramekins makes for a more impressive presentation than one large casserole, and the individual servings cook faster as well.

A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash in this savory vegetarian entrée.