When the air turns crisp and the leaves begin to change, squash takes center stage as one of fall’s most versatile and comforting ingredients. From creamy pastas to hearty curries and roasted sides, squash pairs beautifully with seasonal spices, herbs, and cheeses. These recipes highlight the best of butternut, acorn, and delicata squash, giving you delicious ways to enjoy autumn’s bounty at home.
Parmesan Delicata Squash
Simple yet packed with flavor, Parmesan Delicata Squash is roasted until tender and golden, then finished with a generous sprinkle of parmesan and parsley. It’s the perfect savory side dish for any fall meal.
Ingredients
- 2 tbsp olive oil
- 2 delicata squash, about 12–14 oz each, washed and dried
- ½ tsp kosher salt
- Black pepper, to taste
- ⅔ cup parmesan cheese
- Extra parmesan, for garnish
- Fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Slice squash into rings and remove seeds. Toss with olive oil, salt, and pepper.
- Spread on a baking sheet and sprinkle with parmesan.
- Roast 25–30 minutes until golden and tender.
- Garnish with fresh parsley and extra parmesan.
Butternut Squash Pasta
This creamy pasta combines roasted butternut squash, savory sausage, and parmesan for a rich, comforting dish perfect for cooler nights. A touch of sage and cream makes it extra cozy.
Ingredients
- 4 tbsp olive oil, separated
- 1 butternut squash, peeled and diced (about 1 lb)
- 1 lb mild ground sausage
- 4 cloves garlic, minced
- ½ lb orecchiette pasta (or your choice)
- ¼ cup reserved pasta water
- ¼ cup parmesan, freshly grated
- ½ tsp crushed red pepper (optional)
- Salt and pepper, to taste
- ¼ cup roasted butternut squash
- 1 garlic clove, minced
- 3 sage leaves
- ¼ cup pasta water, reserved
- ¼ cup cream
Instructions
- Preheat oven to 400°F (200°C). Toss diced squash with 2 tbsp olive oil, salt, and pepper. Roast until tender.
- Cook pasta until al dente, reserving some pasta water.
- In a skillet, heat remaining olive oil and cook sausage with garlic until browned.
- Add roasted squash, cream, pasta, and reserved water. Stir until creamy.
- Mix in parmesan and red pepper flakes. Garnish with sage and more cheese.
Butternut Squash Apple Bake
A sweet and spiced bake featuring tender squash, apples, raisins, and cranberries. It’s a cozy fall side dish that pairs wonderfully with both savory mains and festive dinners.
Ingredients
- 1½ lbs butternut squash, cubed
- 2 gala apples, peeled and diced
- 1 tbsp cinnamon
- 1 tsp vanilla
- 2 tbsp brown sugar or honey
- 2 tbsp butter, cubed
- ½ tsp salt
- ⅛ tsp black pepper
- ¼ cup raisins
- ¼ cup pecans or walnuts
- ¼ cup dried cranberries
Instructions
- Preheat oven to 375°F (190°C).
- In a baking dish, combine squash and apples.
- Sprinkle with cinnamon, vanilla, sugar, salt, and pepper. Add butter cubes.
- Bake for 35–40 minutes, stirring once.
- Stir in raisins, nuts, and cranberries before serving warm.
Za’atar Roasted Delicata Squash
This vibrant salad brings together roasted delicata squash with za’atar seasoning, crisp greens, feta, and pomegranate for a refreshing yet hearty dish.
Ingredients
- 1 delicata squash, halved, seeded, sliced into half rings
- 2 tsp za’atar
- 1 tbsp avocado oil (or neutral oil)
- ½ tsp sea salt
- 6 cups mixed greens
- ¼ cup pickled red onion
- ¼ cup sliced almonds
- ¼ cup feta cheese, crumbled
- ¼ cup pomegranate seeds
- ¼ cup dried apricots
- ¼ cup olive oil
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh herbs (parsley, chives, dill)
- 2 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash with oil, za’atar, and salt. Roast 20–25 minutes.
- Arrange greens in a bowl and top with roasted squash, onion, almonds, feta, pomegranate, and apricots.
- Whisk olive oil, mustard, vinegar, garlic, herbs, salt, and pepper into a dressing.
- Drizzle over salad and serve.
Mediterranean Stuffed Acorn Squash
With quinoa, chickpeas, herbs, and cranberries, this stuffed squash recipe brings Mediterranean flavors to your fall table. Nutty, tangy, and deeply satisfying.
Ingredients
- 2 acorn squash, halved and seeded
- 2 tbsp olive oil, divided
- Salt and pepper
- 1½ tsp za’atar, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup pine nuts
- ½ cup chickpeas, rinsed
- 3–4 green onions, chopped
- ¼ cup parsley
- 1 tbsp chives
- ¼ cup mint
- 1 garlic clove, minced
- 1 tbsp lemon juice
- ¼ tsp paprika
Instructions
- Preheat oven to 400°F (200°C). Drizzle squash halves with oil, season with salt, pepper, and 1 tsp za’atar. Roast 30–35 minutes.
- Cook quinoa in water until fluffy.
- Stir in cranberries, pine nuts, chickpeas, onions, herbs, garlic, lemon juice, paprika, and remaining za’atar.
- Stuff roasted squash with quinoa mixture and serve warm.
Butternut Squash Chickpea Curry
This hearty curry blends squash, chickpeas, spices, and coconut milk for a creamy, nourishing dish. A perfect plant-based option for chilly nights.
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ red bell pepper, chopped
- 1 tsp curry powder
- 1 tsp chili powder
- ½ tsp turmeric
- ½ tsp cayenne pepper
- 13 oz coconut milk
- 3 tbsp peanut butter
- ½ tbsp honey
- 15 oz chickpeas, drained
- 2×14 oz cans diced tomatoes
- 4–5 cups butternut squash, cubed
- ⅓ cup Thai red curry paste
- 2 tbsp grated ginger
- 1 jalapeno, chopped (optional)
Instructions
- Heat oil in a large pot. Sauté garlic, bell pepper, and ginger.
- Add curry powder, chili powder, turmeric, and cayenne. Stir well.
- Add squash, chickpeas, curry paste, tomatoes, coconut milk, peanut butter, and honey.
- Simmer 25 minutes until squash is tender and curry thickens.
- Serve with rice or naan.
Butternut Squash Orzo – A Warm, Cheesy Fall Dish
This creamy orzo dish combines roasted squash, herbs, and melted cheese for a luscious comfort food recipe. A perfect side or main dish for fall gatherings.
Ingredients
- 4 tbsp olive oil, divided
- 4 cups butternut squash, cubed
- 4 garlic cloves
- 5 sage leaves
- ¼ cup sweet onion
- 16 oz vegetable broth
- 1 cup orzo
- ¼ tsp allspice
- Pinch cinnamon
- ¼ tsp cloves
- ½ tsp salt
- ⅛ tsp black pepper
- ½ cup cream
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- Sage leaves and parmesan, for garnish
Instructions
- Heat 2 tbsp olive oil in a skillet, sauté onion and garlic until fragrant.
- Add squash, season with spices, and cook until tender.
- Stir in orzo and vegetable broth. Simmer until pasta is cooked and broth absorbed.
- Add cream, mozzarella, and parmesan until melted and creamy.
- Garnish with sage leaves and parmesan.
✨ Final Words
These cozy squash recipes showcase the incredible versatility of fall’s favorite vegetable. From cheesy comfort dishes to vibrant salads and hearty curries, there’s a recipe here for every taste and occasion. Whether you’re cooking for family dinners, meal prep, or festive gatherings, these flavorful squash creations will warm your table all season long.