Here in New York, the stalls of the farmers markets are filling up with a colorful array of winter squash. They come in many shapes and sizes, so it’s no surprise that squash recipes are as diverse as they are delicious. Here’s a sample of some of our favorites.
The most common winter squashes include acorn squash, spaghetti squash, and butternut squash. Small sugar pumpkins are also considered a winter squash.
The savory pie shown above is rich with herbs and can be made gluten-free. You don’t have to be an expert baker to make it, because a galette doesn’t lose any of its charm if the pastry dough ends up looking a bit rough.
I’m happy to eat easy, fresh salads all summer long, but when the first chills of fall come I just want soup. This vegan soup combines the flavors of apple and squash, and balances their sweetness with spices. It’s sure to warm you up from the inside out.
Spaghetti squash is a powerhouse pasta alternative for anyone who wants to cut out gluten or other grains. Namely Marly creates a vegan Alfredo dish with non-dairy cheeses.
Maple syrup enhances the natural sweetness of both beets and butternut squash. This recipe from the aptly named blog The Roasted Root is garnished with walnuts and pistachios, and seasoned with oregano and orange zest.
Risotto is one of those dishes that shows you must really care about the people you’re cooking for, because it takes a bit more planning and prep than other meals. But it’s well worth the effort, and your friends and family will be grateful for your labors. Some risotto recipes call for beef stock and bacon, but Emilie Claire Powell has a vegan version that will make your mouth water.
© Margaret Badore
Acorn squash makes for a perfect edible bowl, ready to be loaded with all kinds of yummy fillings. If you’re looking for a really easy meal, this is a great choice. It’s a savory squash dish with just six ingredients. You could also make this recipe with carnival squash.
Found on our sister site, Mother Nature Network, these muffins use the skin of the squash to add a little extra nutritional value. Squash skin has vitamins, and its tougher texture isn’t apparent in the final product—which is fluffy and sweet.
An entry from Jaymi Heimbuch and Kelly Rossiter’s cooking project, this dish makes for a delightful and simple meal. A food processor makes it quick to whip up the hazelnut-sage pesto, which is also great on pasta or bread.
Are squash fries going to be the next sweet potato fries? I’m not sure, but these baked fries from Busy in Brooklyn are sure to please. They’re seasoned with chili power, garlic and smoked paprika.
Spaghetti isn’t the only pasta dish that can incorporate squash. This gnocchi recipe from James Jerry Stone uses butternut squash instead of the potato, and is best served with a light sauce.
Kabocha is like an acorn squash, but it’s smoother and the bottoms tend to point inward. This soup recipe from Dolly and Oatmeal is topped with spicy coconut cream, and is both vegan and gluten-free.
Delicata squash is much easier to cut than butternut or acorn squash. This recipe from Averie Cooks is vegan, and is another example of how to make the most of squash’s sweetness. This recipe only takes about 35 minutes to prep and roast.
This recipe incorporates Asian-inspired flavors, turning winter vegetables into an easy stir-fry. We served this dish over rice, but you could also try it with quinoa or noodles.