13 Winter Squash Recipes So Cozy You Will Want Them All Fall Long

When the air turns cold, a pile of squash at the market feels like a warm invitation. These winter squash recipes are simple, budget friendly and full of color, from silky soup to crispy roasted wedges. Most need just a sheet pan or one pot, and many work as a side tonight and lunch tomorrow. Looking for more ideas for the big holiday table? Try these make ahead Thanksgiving sides too. Grab a sharp knife and a cutting board, because once you start, you might not stop..

Maple Roasted Butternut Wedges, the Winter Squash Recipe Everyone Asks For

Sweet maple, a little butter and a pinch of cinnamon turn plain butternut wedges into something people sneak off the pan before dinner. The edges get dark and sticky while the inside stays soft and creamy. It is one of those winter squash recipes that looks fancy on a holiday table but takes almost no effort. Serve it with roast chicken, pork chops or a big green salad, and watch it disappear first.

You will need: You will need: 1 medium butternut squash, 2 tablespoons maple syrup, 2 tablespoons melted butter, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, black pepper, fresh thyme.

How to make it: 1. Heat the oven to 425F. 2. Peel the squash, scoop out the seeds and cut it into long wedges. 3. Toss with butter, maple, cinnamon, salt and pepper. 4. Roast 30 to 35 minutes, flipping once, until golden. 5. Top with thyme and serve warm.

Rosemary Roasted Butternut Cubes

Of all winter squash recipes, this is the side dish you can make with your eyes closed. Small cubes of butternut roast fast and get crispy brown corners, and fresh rosemary makes your whole kitchen smell like a cabin in the woods. Make a big tray on Sunday and you have a ready side for rice bowls, salads and wraps all week. Quick question: do you peel your squash or roast it with the skin on?

You will need: You will need: 1 butternut squash, 3 tablespoons olive oil, 2 sprigs rosemary, 3 cloves garlic, salt and pepper.

How to make it: 1. Heat the oven to 425F. 2. Peel and cube the squash into 1 inch pieces. 3. Toss with oil, chopped rosemary, garlic, salt and pepper. 4. Spread on a sheet pan in one layer. 5. Roast 25 to 30 minutes, stirring halfway.

Creamy Butternut Soup, a Winter Squash Recipe in One Pot

Velvety, golden and gently sweet, this soup tastes like it simmered all day, but it is ready in about 40 minutes. A little apple and onion add depth, and a splash of cream makes it feel special. No cream? Coconut milk works beautifully. Serve it with crusty bread for dipping, and freeze extra portions for busy nights. It is one of those winter squash recipes that makes everyone go quiet at the table.

You will need: You will need: 1 butternut squash, 1 onion, 1 apple, 2 cloves garlic, 4 cups broth, 1/2 cup cream or coconut milk, 1/2 teaspoon nutmeg, salt.

How to make it: 1. Cook the onion and garlic in a little oil until soft. 2. Add cubed squash, chopped apple and broth. 3. Simmer 20 minutes until tender. 4. Blend until smooth. 5. Stir in cream and nutmeg, then season to taste.

Brown Sugar Baked Squash Halves

This is the old fashioned way grandma made squash, and it still wins hearts. You simply cut the squash in half, fill the hollow with butter and brown sugar, and let the oven do the rest. The edges caramelize and the flesh turns soft enough to scoop with a spoon. Kids who say they hate vegetables often ask for seconds. Did your family make squash like this when you were growing up?

You will need: You will need: 2 small acorn or butternut squash, 3 tablespoons butter, 3 tablespoons brown sugar, pinch of salt, pinch of cinnamon.

How to make it: 1. Heat the oven to 400F. 2. Halve the squash and scoop out the seeds. 3. Place cut side up in a baking dish. 4. Add butter, brown sugar, salt and cinnamon to each hollow. 5. Bake 45 to 55 minutes until fork tender, brushing with the melted butter.

Delicata Squash Grain Bowl

Delicata is the friendliest squash of all because you do not have to peel it. The thin skin turns tender in the oven. Toss roasted rings with warm farro or quinoa, toasted seeds and a lemony dressing, and you have a filling lunch that keeps well in the fridge. It is colorful, high in fiber and easy to change with whatever greens you have on hand.

You will need: You will need: 2 delicata squash, 2 cups cooked farro or quinoa, 2 tablespoons pumpkin seeds, handful of parsley, 3 tablespoons olive oil, juice of 1 lemon, salt.

How to make it: 1. Slice the squash into half moons and remove the seeds. 2. Toss with oil and salt and roast at 425F for 20 minutes. 3. Whisk lemon juice, oil and salt. 4. Mix the grains with dressing and parsley. 5. Top with the squash and seeds.

Butternut Risotto, a Cozy Winter Squash Recipe

Risotto sounds fancy, but it is really just rice, broth and a little patience. Stirring in mashed butternut makes it creamy and bright orange without much cheese. A bit of sage fried in butter on top makes it feel like a restaurant dish. This is a great winter squash recipe for date night at home or a quiet Sunday supper. Which do you prefer on top: crispy sage or toasted walnuts?

You will need: You will need: 1 1/2 cups arborio rice, 2 cups roasted mashed butternut, 5 cups warm broth, 1 onion, 1/2 cup parmesan, 2 tablespoons butter, a few sage leaves.

How to make it: 1. Soften the onion in butter. 2. Add rice and stir 1 minute. 3. Add broth one ladle at a time, stirring, for about 20 minutes. 4. Stir in the squash and parmesan. 5. Fry the sage in butter and spoon it over each bowl.

Garlic Thyme Acorn Squash Slices

Acorn squash has pretty ridges that look like scallops when you slice it. Roast the slices with garlic and thyme and they turn nutty and tender, with skin soft enough to eat. It is one of the best savory winter squash recipes for anyone who thinks squash always needs sugar. Lay the slices on a platter, add a squeeze of lemon, and you have a side that looks great next to turkey or roast beef.

You will need: You will need: 2 acorn squash, 3 tablespoons olive oil, 4 cloves garlic, 1 teaspoon dried thyme, salt, pepper, lemon wedge.

How to make it: 1. Heat the oven to 425F. 2. Halve, seed and slice the squash into 1/2 inch slices. 3. Toss with oil, minced garlic, thyme, salt and pepper. 4. Roast 25 minutes until golden. 5. Finish with lemon juice.

Honey Roasted Kabocha Wedges

Kabocha is the Japanese pumpkin with dark green skin and the sweetest, fluffiest flesh, almost like a chestnut. Roasting it with honey and a pinch of chili brings out that natural sweetness. Many people say it is the best tasting winter squash they have ever tried, and it shines in simple winter squash recipes like this one. Quick poll: which squash is your favorite? A) Butternut B) Acorn C) Kabocha D) Spaghetti squash. Tell a friend your answer!

You will need: You will need: 1 kabocha squash, 2 tablespoons honey, 2 tablespoons olive oil, pinch of chili flakes, salt, sesame seeds.

How to make it: 1. Heat the oven to 400F. 2. Cut the squash into wedges and scoop out the seeds. 3. Mix honey, oil, chili and salt and brush it over the wedges. 4. Roast 25 to 30 minutes. 5. Sprinkle with sesame seeds.

Butternut Squash Pasta Sauce

This sauce tastes rich and creamy, yet it is mostly blended squash, garlic and a little parmesan. It coats every noodle and turns a plain bowl of pasta into something cozy and bright. It is a clever way to get more vegetables into picky eaters too. Keep a jar in the fridge for quick dinners, and loosen it with pasta water when you heat it up.

You will need: You will need: 2 cups roasted butternut, 3 cloves garlic, 1 cup broth, 1/3 cup parmesan, 2 tablespoons butter, 12 ounces pasta, salt, pepper.

How to make it: 1. Cook the pasta and save 1 cup of the water. 2. Cook garlic in butter for 1 minute. 3. Blend squash, garlic, broth and parmesan until smooth. 4. Toss the sauce with pasta, adding pasta water as needed. 5. Season and serve with more cheese.

Coconut Squash Curry, a Warming Winter Squash Recipe

When you want something warm and a little spicy, this curry hits the spot. Squash simmers in coconut milk with curry paste until it is soft and silky, and chickpeas make it filling. It is plant based, freezer friendly and great over rice. Among all the winter squash recipes here, this one might be the best for meal prep. How spicy do you like your curry: mild, medium or hot?

You will need: You will need: 4 cups cubed squash, 1 can coconut milk, 2 tablespoons curry paste, 1 can chickpeas, 1 onion, 2 cloves garlic, 1 cup spinach, lime, rice to serve.

How to make it: 1. Cook onion and garlic until soft. 2. Stir in curry paste for 1 minute. 3. Add squash, coconut milk and chickpeas. 4. Simmer 20 minutes until tender. 5. Stir in spinach and lime and serve over rice.

Roasted Squash and Arugula Salad

Warm squash on cool, peppery greens is a combination that just works. Add tangy feta, crunchy pecans and dried cranberries and you have a salad that eats like a meal. It is one of the prettiest winter squash recipes for a holiday table because it is colorful and you can roast the squash a day ahead. A light maple vinaigrette ties it all together. Would you add feta or goat cheese?

You will need: You will need: 3 cups roasted squash cubes, 5 cups arugula, 1/2 cup feta, 1/3 cup pecans, 1/4 cup dried cranberries, 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon cider vinegar.

How to make it: 1. Roast the squash or use leftovers. 2. Whisk oil, maple, vinegar and salt. 3. Toss the arugula with half the dressing. 4. Top with squash, feta, pecans and cranberries. 5. Drizzle with the rest of the dressing.

Spicy Charred Butternut with Lime

If you like a little heat, this one is for you. High heat chars the edges, smoked paprika and chili add a gentle kick, and a squeeze of lime at the end makes every bite pop. It is great alongside tacos, grilled meat or a bowl of black beans and rice. Have you ever tried squash with chili and lime? It might surprise you.

You will need: You will need: 1 butternut squash, 3 tablespoons oil, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, salt, 1 lime, cilantro.

How to make it: 1. Heat the oven to 450F. 2. Cut the squash into thick pieces. 3. Toss with oil, spices and salt. 4. Roast 25 minutes until charred at the edges. 5. Squeeze lime over the top and add cilantro.

Parmesan Squash Rounds, a Crispy Winter Squash Recipe

Thin rounds from the neck of a butternut bake into crispy coins with a golden parmesan crust. They work as a side, but they also make a fun snack or party appetizer. Kids love dipping them in ranch or marinara. This is a simple way to finish your list of winter squash recipes on a crunchy note. Poll time: A) Ranch dip B) Marinara C) Honey mustard D) No dip needed!

You will need: You will need: neck of 1 butternut squash, 2 tablespoons olive oil, 1/2 cup grated parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, salt.

How to make it: 1. Heat the oven to 425F and line a sheet pan. 2. Peel and slice the squash into 1/4 inch rounds. 3. Toss with oil, garlic powder, seasoning and salt. 4. Top each round with parmesan. 5. Bake 20 to 25 minutes until crisp and golden.