11 Savory Pumpkin Dinners and Squash Recipes That Make Fall Taste Even Better

Pumpkin is not just for pie and lattes. When the leaves start falling, pumpkin and butternut squash turn into some of the coziest, creamiest, most comforting dinners of the whole year. They are naturally sweet, full of fiber and vitamin A, cheap in the fall and easy to cook. These savory pumpkin dinners are warm, colorful and perfect for chilly nights at home. Grab a squash from the store this week and let us get cooking..

Sheet Pan Chicken and Butternut Squash, Easy Pumpkin Dinners for Busy Nights

This is one of those pumpkin dinners that basically cooks itself. Chicken thighs roast on one pan with butternut squash, Brussels sprouts, red onion and garlic until the skin is crispy and the squash is caramelized at the edges. A drizzle of maple syrup and some crispy sage leaves make it taste like autumn. There is only one pan to wash, which might be the best part. Would you add apples to the pan too?

You will need: 6 bone in chicken thighs, 1 medium butternut squash peeled and cubed, 2 cups Brussels sprouts halved, 1 red onion in wedges, 6 cloves garlic, 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp smoked paprika, 10 sage leaves, salt and pepper.

How to make it: Heat the oven to 425F. Toss the squash, sprouts, onion and garlic with 2 tbsp oil, salt and pepper and spread on a large sheet pan. Rub the chicken with oil, paprika, salt and pepper and nestle it on top, skin up. Roast 35 to 40 minutes until the chicken reaches 165F. Drizzle with maple and add sage fried in a little oil.

Creamy Pumpkin Risotto, One of the Coziest Pumpkin Dinners

Pumpkin risotto is like a warm blanket in a bowl. Rice is stirred slowly with broth until creamy, then mixed with roasted pumpkin puree, Parmesan and a little butter. The result is silky, golden and full of gentle sweetness. It takes about 30 minutes of stirring, so put on some music and enjoy the process. Top with crispy sage or toasted pumpkin seeds for crunch.

You will need: 1 1/2 cups Arborio rice, 2 cups roasted pumpkin or squash mashed, 5 to 6 cups hot chicken or vegetable broth, 1 onion finely chopped, 2 cloves garlic, 1/2 cup dry white wine, 3/4 cup grated Parmesan, 2 tbsp butter, 1 tbsp olive oil, salt, pepper, sage.

How to make it: Cook onion in oil and butter 5 minutes, add garlic and rice and stir 2 minutes. Add wine and stir until absorbed. Add broth one ladle at a time, stirring, for 18 to 20 minutes. Stir in the pumpkin, Parmesan and remaining butter. Season and serve right away.

Pumpkin Chili, Hearty Pumpkin Dinners With a Secret

Adding pumpkin to chili sounds strange until you try it. The pumpkin melts into the sauce and makes it thicker, richer and a little sweet, which balances the spicy chili powder. Nobody will guess the secret ingredient. It is one of the best pumpkin dinners for game day or a Halloween night. Quick poll: what goes on your chili? A) Cheese B) Sour cream C) Avocado D) Everything.

You will need: 1 lb ground beef or turkey, 1 onion, 1 bell pepper, 3 cloves garlic, 1 can (15 oz) pumpkin puree, 1 can (15 oz) kidney beans, 1 can (15 oz) black beans, 1 can (14 oz) diced tomatoes, 2 cups broth, 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, salt and pepper.

How to make it: Brown the meat with onion and pepper, then add garlic. Stir in chili powder, cumin and cinnamon for 1 minute. Add pumpkin, beans, tomatoes and broth. Simmer 30 to 40 minutes, stirring now and then, until thick. Season and serve with your favorite toppings.

Roasted Pumpkin Soup With Crusty Bread

A bowl of velvety pumpkin soup is simple, cheap and so comforting. Roasting the pumpkin first gives it a deeper, sweeter flavor than boiling. A little ginger and nutmeg make it feel warm and festive. It is one of the cheapest pumpkin dinners you can make. Serve it with crusty bread or a grilled cheese sandwich for a full meal. Do you like your soup A) smooth and silky, or B) a little bit chunky?

You will need: 1 small sugar pumpkin or 3 lb butternut squash, 2 tbsp olive oil, 1 onion, 2 cloves garlic, 1 tsp grated ginger, 4 cups vegetable broth, 1/2 cup cream or coconut milk, pinch of nutmeg, salt and pepper, pumpkin seeds to serve.

How to make it: Cut the pumpkin in half, scoop out the seeds and roast cut side down at 400F for 45 minutes until soft. Cook onion, garlic and ginger in oil. Scoop in the pumpkin flesh, add broth and simmer 10 minutes. Blend until smooth, stir in cream and nutmeg and season.

Butternut Squash Soup With Apple and Sage

Butternut squash and apple are best friends in the fall. The apple adds a light tang that keeps the soup from tasting too sweet, while sage gives it an earthy, cozy smell. This soup freezes beautifully, so make a double batch for busy nights later. It is one of those pumpkin dinners that tastes even better the next day. It is also a nice starter for Thanksgiving dinner. Swirl in a little cream on top to make it look restaurant fancy.

You will need: 1 large butternut squash peeled and cubed, 1 apple peeled and chopped, 1 onion, 2 carrots, 2 tbsp butter, 4 cups chicken or vegetable broth, 4 sage leaves, 1/2 tsp cinnamon, 1/4 cup cream, salt and pepper.

How to make it: Melt butter and cook onion and carrots 5 minutes. Add squash, apple, sage and cinnamon and stir 2 minutes. Add broth and simmer 25 minutes until everything is soft. Remove sage leaves and blend until smooth. Season and serve with a swirl of cream.

Butternut Squash Pasta With Brown Butter

This pasta tastes fancy but takes about 25 minutes. Roasted squash cubes are tossed with pasta, nutty brown butter, garlic, sage and lots of Parmesan. Some of the squash melts into a light creamy sauce while some stays in sweet chunks. Kids usually love it because it is a little sweet. It is a great example of how easy pumpkin dinners can be on a weeknight.

You will need: 12 oz short pasta, 4 cups butternut squash in small cubes, 2 tbsp olive oil, 4 tbsp butter, 3 cloves garlic, 10 sage leaves, 1/2 cup grated Parmesan, pinch of chili flakes, salt and pepper.

How to make it: Toss squash with oil, salt and pepper and roast at 425F for 25 minutes. Cook the pasta and save 1 cup of water. Melt butter until golden and nutty, add sage and garlic for 1 minute. Toss pasta, squash, brown butter, Parmesan and a splash of pasta water until glossy.

Butternut Squash Lasagna With Spinach

This vegetarian lasagna is creamy, cheesy and full of fall flavor. Instead of tomato sauce, it uses a smooth butternut squash puree layered with ricotta, spinach and mozzarella. It is a great dish to bring to a potluck or make ahead for a family dinner. It might be the most impressive of all these pumpkin dinners. Even meat lovers come back for a second slice. Which lasagna would you choose? A) Classic beef B) Butternut squash C) Spinach and ricotta.

You will need: 12 lasagna noodles, 1 large butternut squash roasted and mashed (about 3 cups), 1 cup milk, pinch of nutmeg, 15 oz ricotta, 1 egg, 3 cups fresh spinach, 2 cups shredded mozzarella, 1 cup grated Parmesan, salt and pepper.

How to make it: Blend the squash with milk, nutmeg, salt and pepper. Mix ricotta with egg and half the Parmesan. Layer squash sauce, noodles, ricotta, spinach and mozzarella in a 9×13 dish, repeating 3 times and ending with sauce and cheese. Cover and bake at 375F for 40 minutes, then uncover for 15 minutes. Rest before slicing.

Pumpkin Gnocchi, Fun Pumpkin Dinners to Make With Kids

Homemade gnocchi sound hard, but pumpkin gnocchi are surprisingly easy. Pumpkin puree is mixed with flour, egg and Parmesan to make soft little dumplings that cook in boiling water in two minutes. Toss them in sage butter and they become pillowy and golden. This is one of the most fun pumpkin dinners to make with kids on a weekend, because rolling the dough is like playing with clay.

You will need: 1 cup pumpkin puree (well drained), 1 egg yolk, 1/2 cup grated Parmesan, 1/2 tsp salt, pinch of nutmeg, about 1 3/4 cups flour, 4 tbsp butter, 10 sage leaves.

How to make it: Mix pumpkin, yolk, Parmesan, salt and nutmeg. Add flour until you have a soft dough. Roll into ropes and cut into small pieces. Boil in salted water until they float, about 2 minutes. Melt butter with sage until golden, then fry the gnocchi in it for 2 minutes until lightly crisp.

Butternut Squash Mac and Cheese

This mac and cheese has a little secret. Squash puree is blended into the cheese sauce, making it extra creamy and adding a boost of vitamins, without losing any of the cheesy comfort kids love. It is a smart way to sneak vegetables into dinner. If you like that idea, see our hidden veggie recipes for kids. Bake it with a crunchy breadcrumb top for extra fun.

You will need: 12 oz elbow macaroni, 2 cups cooked butternut squash puree, 2 tbsp butter, 2 tbsp flour, 1 1/2 cups milk, 2 cups shredded cheddar, 1/2 cup Parmesan, 1/2 tsp mustard powder, salt and pepper, 1/2 cup panko.

How to make it: Cook the pasta. Melt butter, stir in flour, then whisk in milk and simmer until thick. Stir in squash, cheeses and mustard until smooth. Mix with the pasta and pour into a skillet or baking dish. Top with panko and bake at 375F for 20 minutes until golden.

Thai Pumpkin Curry, Warming Pumpkin Dinners From Asia

In Thailand, pumpkin is often cooked in curry with coconut milk, and the result is creamy, sweet and gently spicy. Red curry paste does most of the work, so the dish is ready in about 30 minutes. Add chicken, shrimp or chickpeas for protein. Spicy pumpkin dinners like this are perfect on cold nights. Serve over jasmine rice with fresh basil and lime. How spicy would you go? A) Mild B) Medium C) Bring the heat.

You will need: 4 cups pumpkin or squash cubes, 1 can (14 oz) coconut milk, 3 tbsp red curry paste, 1 lb chicken or 1 can chickpeas, 1 onion, 1 red bell pepper, 1 cup broth, 1 tbsp fish sauce or soy sauce, 1 tsp sugar, Thai basil, lime, cooked rice.

How to make it: Fry the curry paste in a little coconut cream for 1 minute. Add onion and chicken and cook 5 minutes. Add pumpkin, coconut milk and broth and simmer 15 minutes until the pumpkin is tender. Add bell pepper, fish sauce and sugar for 3 minutes. Finish with basil and lime.

Harvest Roasted Squash Bowl With Tahini

For a lighter dinner, try a big roasted squash and vegetable plate. Squash, beets, Brussels sprouts and onions roast until sweet and caramelized, then sit on a bed of grains and greens with a creamy lemon tahini sauce. It is colorful, filling and easy to prep ahead for lunches. Add a fried egg or some feta for extra protein. For dessert, try our pumpkin desserts.

You will need: 4 cups butternut or kabocha squash cubes, 2 beets in wedges, 2 cups Brussels sprouts, 1 red onion, 3 tbsp olive oil, 1 tsp cumin, salt and pepper, 2 cups cooked quinoa or farro, 2 cups greens. Sauce: 1/4 cup tahini, 2 tbsp lemon juice, 1 small garlic clove, water.

How to make it: Toss the vegetables with oil, cumin, salt and pepper and roast at 425F for 30 to 35 minutes. Whisk tahini, lemon, garlic and water into a pourable sauce. Divide grains and greens into bowls, top with the roasted vegetables and drizzle with the sauce.