13 Best Winter Recipes with Squash and Pumpkin to Try Now

Winter is my favorite time of year for so many reasons—cozy sweaters, holiday cheer, and, of course, comfort food that warms the soul. One of the best ways to embrace the season is by incorporating squash and pumpkin into your meals.

These versatile and delicious veggies are packed with nutrients and add a rich, earthy flavor to any dish. Whether you're hosting a holiday gathering or simply looking for new dinner ideas, you can't go wrong with these seasonal staples.

So, why not dive into my curated list of the 13 Best Winter Recipes with Squash and Pumpkin to Try Now? Trust me, your taste buds will thank you!

1. Butternut Squash Soup

Light, creamy, and absolutely delicious, this butternut squash soup is a classic that never goes out of style.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cups vegetable broth
• 1 cup coconut milk
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add the onion and garlic, and cook until fragrant.
3. Add butternut squash and vegetable broth, then bring to a boil.
4. Reduce heat and let it simmer until the squash is tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in coconut milk, salt, and pepper. Serve hot.

2. Pumpkin Risotto

A creamy, dreamy dish that's perfect for a cozy night in.

Ingredients:

• 1 cup Arborio rice
• 1 small pumpkin, peeled and diced
• 1 small onion, finely chopped
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the onion and cook until translucent.
3. Stir in the Arborio rice and cook for a minute.
4. Add white wine and cook until absorbed.
5. Gradually add vegetable broth, one cup at a time, stirring constantly.
6. Add the diced pumpkin after the first cup of broth and cook until the rice is creamy and the pumpkin is tender.
7. Stir in Parmesan cheese, salt, and pepper. Serve immediately.

3. Spaghetti Squash Casserole

Easy to make and bursting with flavor, this casserole is sure to become a family favorite.

Ingredients:

• 1 medium spaghetti squash
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half and remove seeds.
3. Drizzle olive oil and garlic over the squash and season with salt and pepper.
4. Bake in the oven for 40 minutes or until the squash is tender.
5. Use a fork to scrape out the squash into spaghetti-like strands.
6. Mix the squash with marinara sauce and half of the mozzarella cheese.
7. Transfer to a baking dish and top with the remaining mozzarella and Parmesan cheese.
8. Bake for an additional 20 minutes until the cheese is bubbly and golden.

4. Pumpkin Pancakes

Fluffy and filled with autumn spices, these pumpkin pancakes are a delightful breakfast treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1 cup milk
• 1 egg
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix pumpkin puree, milk, and egg until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and grease with a bit of butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve with maple syrup and enjoy.

5. Acorn Squash Stuffed with Quinoa

A healthy and hearty dish that's both flavorful and filling.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and cooked
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Drizzle olive oil over the acorn squash halves and season with salt and pepper.
3. Place on a baking sheet cut-side down and roast for 30-35 minutes until tender.
4. While the squash is baking, sauté the onion in a skillet until translucent.
5. In a bowl, mix the cooked quinoa, sautéed onion, dried cranberries, and chopped pecans.
6. Spoon the quinoa mixture into the roasted squash halves.
7. Return to the oven and bake for an additional 10 minutes. Serve warm.

6. Roasted Butternut Squash Salad

Refreshing and nutritious, this salad is a perfect side dish or light meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 5 cups mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the butternut squash cubes in olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4. In a large salad bowl, combine mixed greens, roasted butternut squash, feta cheese, dried cranberries, and pumpkin seeds.
5. Drizzle with balsamic vinegar and toss to combine. Serve immediately.

7. Pumpkin Spice Muffins

Soft, moist, and filled with the flavors of fall, these muffins are a sweet treat for any time of day.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl, mix pumpkin puree, sugar, oil, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill the muffin cups 3/4 full with the batter.
6. Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool before serving.

8. Spaghetti Squash Tacos

A fun and healthy twist on traditional tacos, perfect for taco night.

Ingredients:

• 1 medium spaghetti squash
• 1 can black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup salsa
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Small tortillas or lettuce wraps
• Optional toppings: avocado, cilantro, lime wedges

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half, remove seeds, and place cut-side down on a baking sheet.
3. Roast for 40 minutes or until the squash is tender.
4. Use a fork to scrape out the squash into spaghetti-like strands.
5. In a skillet, combine black beans, corn, salsa, cumin, chili powder, salt, and pepper.
6. Stir in the spaghetti squash and cook until heated through.
7. Serve the mixture in tortillas or lettuce wraps with your favorite toppings.

9. Pumpkin Chili

Hearty and flavorful, this pumpkin chili is a unique twist on a classic dish.

Ingredients:

• 1 can pumpkin puree
• 1 can diced tomatoes
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the ground turkey over medium heat until browned. Drain any excess fat.
2. Add the onion and garlic and cook until softened.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the pumpkin puree, diced tomatoes, kidney beans, and black beans.
5. Bring to a boil, then reduce heat and let it simmer for 30 minutes. Serve hot.

10. Roasted Delicata Squash

Sweet and tender, this roasted delicata squash is a simple but delicious side dish.

Ingredients:

• 2 delicata squashes, halved and sliced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sliced delicata squash with olive oil, maple syrup, cinnamon, salt, and pepper.
3. Spread the squash on a baking sheet in a single layer.
4. Roast for 25-30 minutes until tender and caramelized, flipping halfway through. Serve warm.

11. Squash and Pumpkin Curry

Rich and aromatic, this curry is a wonderful way to enjoy winter squash and pumpkin.

Ingredients:

• 1 cup butternut squash, cubed
• 1 cup pumpkin, cubed
• 1 can coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 cup vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add the onion and garlic, and cook until fragrant.
3. Stir in the curry powder and cook for another minute.
4. Add the butternut squash, pumpkin, vegetable broth, and coconut milk.
5. Bring to a boil, then reduce heat and let it simmer until the squash and pumpkin are tender, about 20 minutes.
6. Season with salt and pepper. Garnish with fresh cilantro and serve hot.

12. Squash and Pumpkin Lasagna

Layers of flavor, this lasagna is a hearty and comforting meal.

Ingredients:

• 1 cup butternut squash, sliced thinly
• 1 cup pumpkin, sliced thinly
• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Layer 3 lasagna noodles, a third of the ricotta cheese, a third of the butternut squash, pumpkin, marinara sauce, and mozzarella cheese. Repeat layers, ending with mozzarella cheese.
5. Sprinkle Parmesan cheese on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let it cool before serving.

13. Roasted Pumpkin Seeds

A crunchy and addictive snack, perfect for munching anytime.

Ingredients:

• Seeds from 1 pumpkin
• 2 tbsp olive oil
• Salt to taste
• Optional seasonings: garlic powder, paprika, cinnamon

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Clean the pumpkin seeds and pat them dry.
3. Toss the seeds with olive oil, salt, and any optional seasonings.
4. Spread the seeds on a baking sheet in a single layer.
5. Roast for 30-45 minutes, stirring occasionally, until they are golden and crispy. Let them cool before eating.

Conclusion

I hope you give these 13 Best Winter Recipes with Squash and Pumpkin to Try Now a go! They are sure to make your winter season even more delightful and delicious. Let me know which one is your favorite!