18 Fall Vegetarian Recipes Featuring Pumpkin and Squash

As the fall season arrives, delicious pumpkin and squash recipes start to appear everywhere. You're likely familiar with Roasted Butternut Squash Soup, a classic fall favorite that warms our hearts and homes. It's time to explore new ways to use these amazing ingredients in our cooking.

Get ready to discover 18 exciting recipes that feature pumpkin and squash as the main stars. From soups to salads, and from snacks to desserts, these recipes will show you how to make the most of these tasty fall ingredients. You'll find plenty of inspiration to create yummy and healthy meals for your family and friends.

1. Roasted Butternut Squash Soup

Creamy roasted butternut squash soup perfect for fall.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half and roast for 45 minutes.
3. Scoop the roasted squash into a pot and add olive oil, onion, and garlic.
4. Cook until the onion is translucent, then add vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Purée the soup until smooth, then stir in heavy cream.
7. Season with salt and pepper to taste, then serve.

2. Stuffed Acorn Squash With Wild Rice

Roasted acorn squash filled with savory wild rice and aromatics.

Ingredients

• 2 acorn squash
• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed mushrooms
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half and remove seeds.
3. Place squash on a baking sheet and roast for 30 minutes.
4. Cook the wild rice according to package instructions.
5. In a skillet, heat olive oil aauté onion annd sd garlic until softened.
6. Add mushrooms and cook until tender.
7. Stir in cooked wild rice, vegetable broth, and dried sage.
8. Fill roasted squash with the wild rice mixture and season with salt and pepper.
9. Return stuffed squash to the oven and bake for an additional 20 minutes.
10. Serve warm and enjoy.

3. Pumpkin Ravioli With Sage Brown Butter

Creamy pumpkin ravioli with sage brown butter, a delicious fall dish.

Ingredients

• 1 package of pumpkin ravioli
• 4 tablespoons of butter
• 4 sage leaves
• 1/2 cup of grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
2. In a large skillet, melt 2 tablespoons of butter over medium heat.
3. Add the sage leaves to the skillet and cook until crispy, about 2-3 minutes.
4. Remove the sage leaves from the skillet and set aside.
5. Add the remaining 2 tablespoons of butter to the skillet and cook until browned, stirring frequently.
6. Add the cooked ravioli to the skillet and toss with the brown butter.
7. Season with salt and pepper to taste.
8. Serve the ravioli hot, topped with grated parmesan cheese, crispy sage leaves, and chopped parsley.

4. Spaghetti Squash With Tomato and Basil

A delicious and healthy vegetarian dish made with roasted spaghetti squash, fresh tomatoes, and basil.

Ingredients

• 1 medium spaghetti squash
• 2 medium tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash in the oven for 30-40 minutes, or until tender.
5. While the squash is cooking, heat the olive oil in a skillet over medium heat.
6. Add the garlic and cook for 1-2 minutes, or until fragrant.
7. Add the diced tomatoes to the skillet and cook for 3-4 minutes, or until they start to soften.
8. Stir in the chopped basil and season with salt and pepper to taste.
9. Once the squash is done, use a fork to shred it into strands.
10. Serve the squash with the tomato and basil mixture, topped with grated Parmesan cheese.

5. Vegetarian Pumpkin Curry

Creamy and flavorful curry made with roasted pumpkin and aromatic spices.

Ingredients

• 1 small pumpkin
• 2 medium onions
• 3 cloves of garlic
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and roast in the oven for 30 minutes.
3. In a large pan, sauté the onions, garlic, and ginger until softened.
4. Add the curry powder, turmeric, cumin, and cayenne pepper and cook for 1 minute.
5. Scoop the roasted pumpkin flesh into the pan and stir to combine.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Reduce heat and let the curry simmer for 10-15 minutes or until thickened.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve over rice or with naan bread.

6. Grilled Portobello Mushrooms With Squash Salsa

Grilled Portobello mushrooms paired with a rejuvenating squash salsa.

Ingredients

• 4 Portobello mushrooms
• 1 medium butternut squash
• 1/2 medium red onion
• 1/4 cup fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cloves garlic

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together lime juice, cumin, and a pinch of salt and pepper.
3. Brush the mixture onto both sides of the mushrooms.
4. Grill the mushrooms for 3-4 minutes per side, until tender.
5. Meanwhile, peel and dice the squash into small pieces.
6. Grill the squash for 3-4 minutes per side, until slightly charred.
7. Chop the grilled squash, onion, cilantro, and garlic, and mix together in a bowl.
8. Season the squash salsa with salt, pepper, and additional lime juice if needed.
9. Serve the grilled mushrooms with the squash salsa spooned over the top.

7. Autumn Salad With Roasted Squash and Kale

Autumn Salad With Roasted Squash and Kale combines seasonal flavors and textures.

Ingredients

• 2 cups kale, stems removed and discarded, leaves coarsely chopped
• 1 medium butternut squash, peeled, seeded, and cubed
• 1/2 cup diced apple
• 1/2 cup diced red onion
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash in the oven for 20-25 minutes, or until tender and lightly caramelized.
4. In a large bowl, massage the chopped kale with 1 tablespoon of olive oil and salt for 2-3 minutes.
5. In the bowl with the kale, combine the roasted squash, diced apple, and diced red onion.
6. Sprinkle crumbled feta cheese over the top of the salad.
7. In a small bowl, whisk together the apple cider vinegar and a pinch of salt and pepper.
8. Drizzle the dressing over the salad and toss to combine.
9. Serve the salad immediately, garnished with additional apples or squash if desired.

8. Pumpkin and Black Bean Chili

Hearty pumpkin and black bean chili perfect for fall evenings.

Ingredients

• 1 Medium Pumpkin
• 1 Can Black Beans
• 1 Onion
• 3 Cloves Garlic
• 1 Red Bell Pepper
• 2 Cups Vegetable Broth
• 1 Can Diced Tomatoes
• 1 Teaspoon Cumin
• 1 Teaspoon Paprika
• Salt and Pepper

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut the pumpkin in half and roast for 30 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until softened.
4. Add the cumin, paprika, salt, and pepper, and cook for 1 minute.
5. Add the roasted pumpkin, black beans, vegetable broth, and diced tomatoes to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
7. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.

9. Squash and Apple Soup With Crispy Sage

Creamy squash and apple soup with crispy sage is a perfect fall dish.

Ingredients

• 1 medium butternut squash
• 2 medium apples
• 2 tablespoons butter
• 1 onion
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 teaspoons dried sage
• Salt and pepper
• 12 fresh sage leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the butternut squash into 1-inch cubes.
3. Chop the onion and apples into medium-sized pieces.
4. In a large pot, melt butter over medium heat and sauté the onion and apples until tender.
5. Add the squash, vegetable broth, and dried sage to the pot and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
7. Purée the soup using a blender or an immersion blender.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Meanwhile, heat about 1/2 inch of oil in a skillet over medium-high heat.
10. Fry the fresh sage leaves in the oil until crispy, about 30 seconds per side.
11. Serve the soup hot, topped with crispy sage leaves.

10. Vegetable Tagine With Pumpkin and Chickpeas

Hearty and aromatic stew made with pumpkin and chickpeas.

Ingredients

• 1 large onion
• 2 cloves of garlic
• 1 large pumpkin
• 1 can of chickpeas
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 2 cups of vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the pumpkin, cumin, smoked paprika, salt, and pepper, and cook for 5 minutes.
4. Stir in the chickpeas and vegetable broth.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
6. Serve the tagine hot, garnished with fresh herbs if desired.

11. Roasted Pumpkin and Brussels Sprouts Salad

A seasonal salad featuring roasted pumpkin and Brussels sprouts.

Ingredients

• 1 small pumpkin
• 1 pound Brussels sprouts
• 1/2 cup olive oil
• 2 cloves garlic
• 1/2 cup apple cider vinegar
• Salt and pepper
• 1/4 cup chopped walnuts
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin into 1-inch cubes and place on a baking sheet.
3. Cut the Brussels sprouts in half and add to the baking sheet.
4. Drizzle with olive oil and season with salt, pepper, and garlic.
5. Roast in the oven for 30-40 minutes or until tender.
6. In a large bowl, whisk together apple cider vinegar and a pinch of salt and pepper.
7. Add the roasted pumpkin and Brussels sprouts to the bowl and toss to combine.
8. Sprinkle with chopped walnuts and crumbled feta cheese.
9. Serve warm or at room temperature.

12. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto perfect for fall evenings.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons sage
• Salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash, then roast in the oven for 30 minutes.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion and cook until translucent, about 5 minutes.
5. Add the garlic and cook for an additional minute.
6. Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
7. Add the white wine and cook until absorbed, stirring constantly.
8. Add 1/2 cup of vegetable broth to the rice mixture and stir until absorbed.
9. Repeat step 8 until all the broth is used, stirring constantly.
10. Stir in the roasted butternut squash, butter, and sage.
11. Season with salt and pepper to taste.
12. Serve hot and enjoy.

13. Pumpkin and Spinach Stuffed Shells

Tender shells filled with pumpkin and spinach in a creamy sauce.

Ingredients

• 12 jumbo pasta shells
• 1 small pumpkin, cooked and mashed
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions.
3. In a bowl, combine mashed pumpkin, spinach, ricotta cheese, Parmesan, egg, salt, and pepper.
4. Stuff each pasta shell with the pumpkin mixture.
5. Pour marinara sauce in the bottom of a baking dish.
6. Arrange stuffed shells on top of the sauce.
7. Cover with shredded mozzarella cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
9. Serve hot and enjoy.

14. Squash and Lentil Curry With Naan Bread

Hearty and aromatic squash and lentil curry served with crispy naan bread.

Ingredients

• 1 medium butternut squash
• 1 cup red or brown lentils
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 cups vegetable broth
• 4 naan breads
• Salt and pepper
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. In a large pan, heat oil over medium heat and sauté the onions until they are translucent.
4. Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne pepper, and cook for 1 minute.
5. Add the lentils, diced squash, coconut milk, and vegetable broth to the pan.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils and squash are tender.
7. Season the curry with salt and pepper to taste.
8. Warm the naan breads in the oven for 2-3 minutes.
9. Serve the curry with naan bread and garnish with fresh cilantro.

15. Maple Glazed Pumpkin With Roasted Vegetables

Sweet and savory pumpkin dish with a hint of maple syrup.

Ingredients

• 1 small pumpkin
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 2 carrots
• 2 Brussels sprouts
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half and scoop out the seeds.
3. Place the pumpkin on a baking sheet, cut side up.
4. Drizzle the maple syrup and olive oil over the pumpkin.
5. Season with salt and pepper to taste.
6. Roast the pumpkin in the oven for 30 minutes.
7. Toss the onion, garlic, carrots, and Brussels sprouts in olive oil, salt, and pepper.
8. Add the roasted vegetables to the baking sheet with the pumpkin.
9. Continue roasting for an additional 20-25 minutes, or until the vegetables are tender.
10. Serve the maple glazed pumpkin with the roasted vegetables.

16. Creamy Squash and Potato Gratin

Creamy Squash and Potato Gratin is a rich and flavorful fall dish.

Ingredients

• 2 medium squash
• 3 large potatoes
• 1 onion
• 2 cloves garlic
• 1 cup grated cheese
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel and thinly slice the squash and potatoes.
3. In a large bowl, combine the sliced squash and potatoes.
4. In a separate bowl, mix the grated cheese, heavy cream, and a pinch of salt and pepper.
5. In a greased 9x13 inch baking dish, create a layer of squash and potatoes.
6. Spread half of the cheese mixture over the squash and potatoes.
7. Repeat the layers, starting with the squash and potatoes, then the remaining cheese mixture.
8. Drizzle the olive oil over the top layer.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown.

17. Pumpkin and Kale Quiche With Sweet Potato Crust

A savory Fall quiche with a sweet potato crust and pumpkin filling.

Ingredients

• 2 large sweet potatoes
• 1/2 cup coconut oil
• 1 onion
• 2 cloves garlic
• 1 cup pumpkin puree
• 1 cup kale
• 1 cup shredded cheese
• 1/2 cup heavy cream
• 2 eggs
• Salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the sweet potatoes, then boil them until tender.
3. Mash the sweet potatoes with coconut oil and set aside.
4. Sauté the onion and garlic until softened.
5. Add the pumpkin puree and cook for 2-3 minutes.
6. Stir in the kale and cook until wilted.
7. In a separate bowl, whisk together the heavy cream and eggs.
8. Combine the pumpkin mixture and cream mixture.
9. Press the mashed sweet potatoes into a pie dish to form the crust.
10. Fill the crust with the pumpkin mixture and top with shredded cheese.
11. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
12. Season with salt and pepper to taste.

18. Braised Red Cabbage With Squash and Apples

Braised Red Cabbage With Squash and Apples combines sweet and savory flavors.

Ingredients

• 1 medium red cabbage, shredded
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• Salt and pepper, to taste
• 2 tablespoons apple cider vinegar

Instructions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add shredded cabbage, cubed squash, sliced apples, caraway seeds, salt, and pepper.
5. Pour in apple cider vinegar and stir to combine.
6. Cover the Dutch oven and transfer to the oven, baking at 300°F for 30 minutes.
7. Remove from oven and stir, then return to oven and bake for an additional 20-25 minutes, or until the cabbage is tender.
8. Serve warm, garnished with fresh herbs if desired.

Conclusion

You'll love these 18 fall vegetarian recipes featuring pumpkin and squash. Notably, about 1.5 billion pounds of pumpkin are grown annually in the US. With these recipes, you can get creative with seasonal ingredients like squash, apples, and sage, and enjoy delicious dishes like Roasted Butternut Squash Soup and Pumpkin Ravioli, perfect for fall.