30 Seasonal Squash Dish Recipes You Need to Try This Fall

Fall is my absolute favorite time of the year, and one of the main reasons is the abundance of seasonal produce, especially squash! From butternut to acorn, there’s so much you can do with these versatile veggies. As the weather cools down and we start craving those hearty, comforting meals, diving into a variety of squash recipes just feels right.

I’ve compiled a list of 30 Seasonal Squash Dish Recipes You Need to Try This Fall. Trust me, these dishes are guaranteed to bring warmth to your kitchen and smiles to your dinner table. So, grab your apron and let’s get cooking!

1. Butternut Squash Soup

There’s something so comforting about a creamy bowl of butternut squash soup.

Ingredients:

• 1 medium butternut squash (peeled, seeded, chopped)
• 1 large diced onion
• 2 cloves of garlic
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Sauté the onions and garlic in a large pot until soft.
2. Add the chopped squash and vegetable broth. Bring to a boil.
3. Reduce heat and let it simmer for 20-25 minutes.
4. Blend the mixture until smooth.
5. Stir in coconut milk, season with salt and pepper, and enjoy!

2. Spaghetti Squash Alfredo

Healthy and decadent!

Ingredients:

• 1 large spaghetti squash
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cloves minced garlic
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Cut spaghetti squash in half and remove seeds. Bake cut side down for 40 minutes.
3. Let it cool slightly, then scrape the flesh with a fork to create spaghetti-like strands.
4. In a pan, heat cream and garlic. Stir in Parmesan until melted.
5. Mix the sauce with the spaghetti squash strands. Season with salt and pepper.

3. Acorn Squash Stuffed with Quinoa and Cranberries

A festive dish that looks as good as it tastes!

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Place squash halves cut side down on a baking sheet. Bake for 30-35 minutes.
3. In a bowl, mix cooked quinoa, cranberries, and pecans.
4. Fill each squash half with the mixture. Season with salt and pepper.
5. Bake for an additional 10 minutes.

4. Pumpkin Risotto

A creamy, savory risotto with a hint of sweetness.

Ingredients:

• 1 cup Arborio rice
• 1 small pumpkin (peeled, diced)
• 1 small onion (diced)
• 4 cups chicken broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan

Instructions:

1. Sauté onion in a large pot until soft.
2. Add Arborio rice and cook until slightly translucent.
3. Pour in wine and cook until evaporated.
4. Add broth one ladle at a time, stirring continuously.
5. Midway, add in the diced pumpkin. Continue until rice is creamy.
6. Stir in Parmesan and serve hot.

5. Zucchini Fritters

Perfect for a quick snack or appetizer!

Ingredients:

• 2 medium zucchinis (grated)
• 1/2 cup flour
• 1 egg
• 1/4 cup chopped scallions
• Salt and pepper to taste

Instructions:

1. Squeeze out excess moisture from grated zucchini.
2. Combine zucchini, flour, egg, and scallions in a bowl. Mix well.
3. Form small patties and fry until golden brown on both sides.
4. Drain on paper towels and serve warm.

6. Butternut Squash Mac and Cheese

A healthier twist on a classic!

Ingredients:

• 1 small butternut squash (peeled, chopped)
• 2 cups pasta of your choice
• 1 cup shredded cheddar
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Boil butternut squash until tender. Puree it.
2. Cook pasta according to package instructions.
3. Mix pureed squash, cheese, and milk in a pot over low heat until cheese is melted.
4. Combine with pasta. Season with salt and pepper.

7. Acorn Squash Soup

Rich and creamy, perfect for chilly evenings.

Ingredients:

• 2 medium acorn squashes (halved and seeded)
• 1 onion (diced)
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Roast the squash at 400°F for 30 minutes.
2. Sauté the onion in a large pot.
3. Scoop roasted squash into the pot. Add broth and bring to a boil.
4. Simmer for 20 minutes. Blend until smooth.
5. Stir in cream. Season with salt and pepper.

8. Stuffed Spaghetti Squash

Loaded with flavor, it’s a meal in itself.

Ingredients:

• 1 spaghetti squash
• 1 cup marinara sauce
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F.
2. Cut squash in half and remove seeds. Microwave cut side down for 10 minutes.
3. Scrape out strands and mix them with marinara sauce.
4. Fill the squash halves with the mixture. Top with cheeses.
5. Bake for 15-20 minutes. Garnish with basil.

9. Pumpkin Pancakes

Fluffy and perfect for breakfast.

Ingredients:

• 1 cup flour
• 1/2 cup pumpkin puree
• 1 egg
• 1 cup milk
• 1 tsp baking powder
• 1/2 tsp cinnamon

Instructions:

1. Mix flour, baking powder, and cinnamon in a bowl.
2. In another bowl, whisk pumpkin puree, egg, and milk.
3. Combine wet and dry ingredients.
4. Pour batter onto a hot griddle. Flip when bubbles form.
5. Serve with syrup.

10. Zucchini Bread

Moist and slightly sweet, great for any time of day.

Ingredients:

• 2 cups grated zucchini
• 2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F.
2. Mix flour, sugar, baking soda, baking powder, and cinnamon in a bowl.
3. Stir in grated zucchini.
4. Pour batter into a loaf pan and bake for 50-60 minutes.
5. Let it cool before slicing.

11. Roasted Delicata Squash

Sweet, tender, and a cinch to make.

Ingredients:

• 2 delicata squashes (sliced into rings)
• Olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 425°F.
2. Toss squash rings with olive oil, salt, and pepper.
3. Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway through.

12. Butternut Squash Tacos

A fun, flavorful twist on tacos.

Ingredients:

• 1 butternut squash (peeled, chopped)
• 1 tbsp olive oil
• 1 tsp cumin
• Corn tortillas
• Feta cheese
• Cilantro

Instructions:

1. Preheat oven to 400°F.
2. Toss squash with olive oil and cumin. Roast for 25-30 minutes.
3. Warm corn tortillas and fill them with roasted squash.
4. Top with feta cheese and cilantro.

13. Acorn Squash Bisque

Creamy and packed with flavor.

Ingredients:

• 2 acorn squashes (peeled and chopped)
• 1 leek (sliced)
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper

Instructions:

1. Sauté sliced leek in a large pot until soft.
2. Add chopped squash and chicken broth. Bring to a boil.
3. Reduce heat and simmer for 25 minutes.
4. Blend until smooth. Stir in heavy cream. Season with salt and pepper.

14. Zucchini Noodles with Pesto

Light and refreshing for a quick lunch.

Ingredients:

• 2 zucchinis (spiralized)
• 1 cup basil pesto
• Cherry tomatoes (halved)
• Parmesan cheese

Instructions:

1. Toss zucchini noodles with basil pesto until coated.
2. Add cherry tomato halves.
3. Top with Parmesan cheese before serving.

15. Stuffed Butternut Squash

A hearty, satisfying meal.

Ingredients:

• 1 butternut squash (halved and seeded)
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• Salt and pepper

Instructions:

1. Preheat oven to 375°F.
2. Place squash halves cut side down and bake for 40 minutes.
3. Mix wild rice, cranberries, and walnuts in a bowl.
4. Fill squash halves with the mixture. Season with salt and pepper.
5. Bake for an additional 10 minutes.

16. Pumpkin Spice Latte

All the fall vibes in a cup!

Ingredients:

• 1 cup brewed coffee
• 1 cup milk
• 2 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• 2 tbsp sugar

Instructions:

1. Combine milk, pumpkin puree, pumpkin pie spice, and sugar in a saucepan. Heat until warm.
2. Pour coffee into a mug.
3. Add the pumpkin mixture to the coffee. Stir well.
4. Top with whipped cream if desired.

17. Baked Spaghetti Squash with Sage and Brown Butter

Elegant and packed with earthy flavors.

Ingredients:

• 1 spaghetti squash
• 1/4 cup butter
• Fresh sage leaves
• Salt and pepper

Instructions:

1. Preheat oven to 400°F.
2. Cut squash in half, remove seeds, and bake for 40 minutes.
3. Scrape out spaghetti strands into a bowl.
4. In a pan, melt butter and fry sage leaves until crispy.
5. Pour butter and sage over the squash. Season with salt and pepper.

18. Zucchini Lasagna

A low-carb take on a classic dish.

Ingredients:

• 3 large zucchinis (sliced lengthwise)
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F.
2. Layer zucchini slices, ricotta, and marinara in a baking dish.
3. Repeat layers and top with mozzarella cheese.
4. Bake for 30-35 minutes. Let it cool before slicing.

19. Butternut Squash Salad

A refreshing dish that can be a meal or a side.

Ingredients:

• 1 butternut squash (peeled, chopped)
• 1/4 cup olive oil
• Mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pepitas

Instructions:

1. Preheat oven to 400°F.
2. Toss squash with olive oil and roast for 25 minutes.
3. In a bowl, combine mixed greens, roasted squash, goat cheese, and pepitas.
4. Drizzle with your favorite dressing and serve.

20. Pumpkin Chili

A comforting chili with a twist.

Ingredients:

• 1 can pumpkin puree
• 1 lb ground turkey
• 1 can kidney beans (drained)
• 1 can diced tomatoes
• 1 diced onion
• 2 cloves garlic
• 1 tbsp chili powder

Instructions:

1. Sauté onion and garlic in a large pot.
2. Add ground turkey and cook until browned.
3. Stir in pumpkin puree, beans, tomatoes, and chili powder.
4. Let it simmer for 20-30 minutes before serving.

21. Stuffed Acorn Squash with Sausage

A savory and sweet combination that’s hard to resist.

Ingredients:

• 2 acorn squashes (halved and seeded)
• 1/2 lb sausage (cooked)
• 1 small apple (diced)
• 1/4 cup chopped pecans
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 375°F.
2. Place squash halves cut side down and bake for 30 minutes.
3. In a bowl, mix cooked sausage, diced apple, pecans, and cinnamon.
4. Fill the squash halves with the mixture.
5. Bake for an additional 20 minutes.

22. Spaghetti Squash Carbonara

A lighter version of the classic carbonara.

Ingredients:

• 1 spaghetti squash
• 2 eggs
• 1/2 cup grated Parmesan
• 1/4 cup cooked bacon (crumbled)
• Black pepper

Instructions:

1. Preheat oven to 375°F.
2. Roast squash halves for 40 minutes. Scrape out strands.
3. In a bowl, mix eggs and Parmesan.
4. Combine with spaghetti squash and bacon.
5. Cook in a skillet over low heat until creamy. Season with black pepper.

23. Pumpkin Muffins

Perfect for a fall brunch.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 350°F.
2. Mix flour, sugar, baking soda, cinnamon, and nutmeg in a bowl.
3. Stir in pumpkin puree until just combined.
4. Divide batter into a muffin tin.
5. Bake for 20-25 minutes.

24. Zucchini Taco Boats

A delicious, healthy twist on tacos.

Ingredients:

• 4 zucchinis (halved and hollowed out)
• 1/2 lb ground beef
• 1 cup salsa
• 1/2 cup shredded cheese
• Sour cream for serving

Instructions:

1. Preheat oven to 375°F.
2. Brown ground beef in a pan.
3. Mix beef with salsa.
4. Fill zucchini boats with the mixture. Top with cheese.
5. Bake for 20 minutes and serve with sour cream.

25. Butternut Squash and Sage Risotto

Perfectly creamy with a hint of sage.

Ingredients:

• 1 cup Arborio rice
• 1 small butternut squash (peeled and diced)
• 4 cups chicken broth
• 1/2 cup white wine
• Fresh sage leaves
• 1/2 cup grated Parmesan

Instructions:

1. Cook butternut squash until tender.
2. In a pot, heat Arborio rice with white wine until evaporated.
3. Add chicken broth one ladle at a time, stirring constantly.
4. Stir in cooked squash and sage leaves.
5. Mix in Parmesan before serving.

26. Maple-Glazed Acorn Squash

A sweet and savory side dish.

Ingredients:

• 2 acorn squashes (sliced)
• 1/4 cup maple syrup
• 1/4 cup melted butter
• Salt and pepper

Instructions:

1. Preheat oven to 400°F.
2. Toss squash slices with maple syrup and melted butter.
3. Arrange on a baking sheet and season with salt and pepper.
4. Roast for 25-30 minutes, turning halfway through.

27. Pumpkin Gnocchi

Soft and pillowy with a delightful pumpkin flavor.

Ingredients:

• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 2 cups flour
• 1/2 cup grated Parmesan
• Salt and pepper

Instructions:

1. Mix pumpkin puree, ricotta, and Parmesan in a bowl.
2. Gradually add flour until a dough forms.
3. Roll dough into small logs and cut into 1-inch pieces.
4. Boil gnocchi until they float. Serve with your favorite sauce.

28. Spaghetti Squash Primavera

Bursting with fresh veggies.

Ingredients:

• 1 spaghetti squash
• 1 cup broccoli florets
• 1 small bell pepper (diced)
• 1/2 cup cherry tomatoes (halved)
• Olive oil
• Salt and pepper

Instructions:

1. Roast spaghetti squash halves for 40 minutes at 375°F. Scrape out strands.
2. Sauté broccoli, bell pepper, and cherry tomatoes in olive oil.
3. Combine veggies with spaghetti squash.
4. Season with salt and pepper before serving.

29. Zucchini Brownies

Rich, moist, and surprisingly healthy.

Ingredients:

• 2 cups grated zucchini
• 1 cup flour
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F.
2. Mix flour, cocoa powder, sugar, baking soda, and salt in a bowl.
3. Stir in grated zucchini.
4. Pour batter into a baking dish.
5. Bake for 25-30 minutes and let cool before cutting.

30. Cinnamon Roasted Butternut Squash

Simple, sweet, and irresistible.

Ingredients:

• 1 butternut squash (peeled and diced)
• 2 tbsp olive oil
• 1 tbsp cinnamon
• Salt to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss diced squash with olive oil, cinnamon, and a pinch of salt.
3. Spread on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through.

Conclusion

As the leaves turn and the air gets cooler, there’s no better time to dive into the world of squash. These 30 seasonal squash dishes showcase just how versatile and delicious this fall favorite can be. From hearty soups and comforting casseroles to light salads and even desserts, squash truly shines in every form.

Experimenting with these recipes has not only filled my kitchen with warm, inviting aromas but also brought a sense of coziness and satisfaction that’s perfect for the season. I hope these recipes inspire you to get creative in the kitchen and embrace the bountiful harvest of fall. Happy cooking, and here’s to many delightful, squash-filled meals ahead!