Here are all the very best squash recipes for ways to use butternut, spaghetti, acorn, and delicata! Easy, delicious, and certain to become favorites.
Got squash? Winter squashes make for some of the tastiest fall and winter meals. Roast up butternut cubes and throw them into creamy risotto, or puree them into a zesty Thai curried soup. Scoop out spaghetti squash into long, luxurious noodles and serve it with marinara sauce or as pad Thai. Or slice delicata squash into half-moons and serve it as fries with dipping sauce. There are so many incredible ways to eat squash, you can eat off all of these until spring! Want to get cooking?
The best winter squash recipes!
As you might guess, squash is full of nutrients, and it’s one of the 20 best vegetables you can eat. According to Harvard School of Public Health, winter squashes of all types are full of beta carotene, protein, Vitamin C & B6, potassium, and fiber. While there are no studies to cite on specific health benefits of squash, here’s what we can say:
A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check. Eating squash is not only delicious, it’s part of a healthy diet! Read more about the benefits of eating veggies here: 20 Best Vegetables to Eat TodayPrint
The best squash recipe? Roasted acorn squash! It’s roasted until tender and draped in a fall-scented stuffing of rice, pecans, and herbs.
- 1 cup white basmati rice*
- 1/2 teaspoon dried sage
- 1/2 teaspoon kosher salt, divided, plus more for sprinkling
- 2 small acorn squash*
- 1 small yellow onion
- 2 cloves garlic
- 2 stalks celery
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh ground black pepper
- 3 tablespoons unsalted butter (or substitute olive oil or coconut oil for vegan)
- 3/4 cup raw pecan pieces
- Feta or goat cheese crumbles, optional
- Pre-heat the oven to 450°F.
- Cook the rice: Add rice and 2 cups water to a saucepan and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer until tender and all the liquid is absorbed, about 15 to 20 minutes. Remove the heat and allow to steam with the cover on for 5 minutes. Stir in the dried sage and 1/4 teaspoon kosher salt.
- Roast the squash: Meanwhile, chop each of the acorn squash in half and then into quarters. (You can also leave it in halves if you prefer that look.) Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
- Meanwhile, prep the veggies for the stuffing: Dice the onion and celery. Mince the garlic.
- Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
- Make the stuffing: Heat the olive oil in a skillet over medium heat. Saute the onion and celery 5 to 7 minutes until tender and translucent. Add the garlic, thyme, and oregano, and saute for an additional 2 minutes until fragrant. When the rice is cooked, stir it into the skillet. Stir in 1/4 teaspoon kosher salt, the fresh ground black pepper, butter, and pecans.
- Serve: Spoon the stuffing over the squash quarters and serve immediately.
- Category: Main Dish
- Method: Oven
- Cuisine: Squash
Keywords: Squash Recipes, Roasted Squash, Roasted Acorn Squash
If this isn’t enough…we’ve got lots more! Here are all our collections of recipes using all the tasty varieties of squash:
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.