As the leaves start to change and the crisp autumn air sets in, our minds turn to the warm, comforting flavors of the season. And what better way to celebrate Thanksgiving than with a delicious, hearty squash dish? Whether you’re looking for a savory side or a sweet main course, these 18 mouthwatering recipes are sure to please even the most discerning palates.
From classic roasted butternut squash with maple glaze to creative twists like herb-roasted kabocha and Brussels sprouts, we’ve gathered the best of the best in this ultimate guide to Thanksgiving squash. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to become new family favorites.
Roasted Butternut Squash with Maple Glaze
Roasted Butternut Squash with Maple Glaze: A Sweet and Savory Delight
This recipe brings together the natural sweetness of roasted butternut squash and the rich flavor of maple syrup, creating a deliciously balanced side dish or main course.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 1 tsp ground cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Toss squash with olive oil, salt, and cinnamon until evenly coated.
4. Spread squash in a single layer on a baking sheet lined with parchment paper.
5. Roast for 30-40 minutes or until tender and caramelized.
6. While the squash is roasting, whisk together maple syrup and 1 tbsp of water in a small saucepan.
7. Bring the glaze to a simmer over medium heat and cook for 2-3 minutes or until slightly thickened.
8. Remove the squash from the oven and brush with the warm maple glaze.
Cooking Time: 40-50 minutes
Savory Stuffed Acorn Squash with Wild Rice
This recipe showcases the sweet and nutty flavors of roasted acorn squash filled with a savory wild rice mixture, perfect for a comforting fall meal.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup wild rice blend
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegetable broth
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
4. Add garlic, thyme, salt, and pepper; stir for 1 minute.
5. Mix in wild rice blend and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until liquid is absorbed.
6. Stuff each squash half with the wild rice mixture, followed by grated cheese (if using).
7. Roast the stuffed squash in the preheated oven for 30-40 minutes or until the squash is tender.
Cooking Time: 50-60 minutes
Creamy Kabocha Squash Soup with Sage
Warm up this fall season with a comforting and creamy soup featuring the sweet flavor of kabocha squash, enhanced by the earthy notes of sage.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 teaspoons dried sage leaves
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss the squash with 1 tablespoon butter and roast for 30-40 minutes, or until tender.
2. In a large pot, sauté the chopped onion and minced garlic in the remaining 1 tablespoon butter until softened.
3. Add the roasted squash, broth, and heavy cream to the pot. Bring to a simmer.
4. Stir in the dried sage leaves and season with salt and pepper to taste.
5. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: Approximately 45-50 minutes
Spiced Delicata Squash Rings with Cranberries
Warm up with this sweet and savory fall treat! This recipe combines the natural sweetness of delicata squash with the tartness of cranberries, all wrapped up in a cozy package of aromatic spices.
Ingredients:
– 2 medium delicata squashes
– 1/4 cup granulated sugar
– 2 tbsp honey
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cardamom
– 1/2 cup fresh or frozen cranberries
– 2 tbsp olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a bowl, mix together sugar, honey, cinnamon, nutmeg, and cardamom.
4. Brush both sides of the squash rings with olive oil and sprinkle with the spice mixture.
5. Place the squash rings on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes or until tender.
7. Toss cranberries with a pinch of salt and add to the squash during the last 10 minutes of roasting.
Cooking Time: 40 minutes
Garlic Butter Roasted Carnival Squash
Transform plain squash into a flavorful side dish with this simple recipe. Roasting brings out the natural sweetness of the Carnival Squash, while garlic and butter add an aromatic depth.
Ingredients:
– 1 medium Carnival Squash (about 2 lbs)
– 2 cloves of garlic, minced
– 4 tablespoons unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the minced garlic and softened butter until well combined.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Divide the garlic-butter mixture evenly between the two squash halves, spreading it evenly over the flesh.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Honey Glazed Buttercup Squash Wedges
Buttercup squash makes a perfect canvas for a sweet and sticky glaze, bringing out its natural sweetness. This recipe is a simple yet impressive side dish or snack.
Ingredients:
– 1 medium buttercup squash (about 2 lbs)
– 2 tbsp honey
– 1 tbsp unsalted butter, softened
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Cut each half into 6-8 wedges.
4. In a small bowl, whisk together honey, softened butter, apple cider vinegar, salt, and pepper.
5. Brush the glaze evenly onto both sides of the squash wedges.
6. Place the wedges on a baking sheet lined with parchment paper.
7. Roast for 30-40 minutes or until caramelized and tender.
Cooking Time: 30-40 minutes
Herb-Roasted Kabocha and Brussels Sprouts
Roast kabocha squash and Brussels sprouts with a hint of herbs for a flavorful and nutritious side dish.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. Toss the Brussels sprouts with olive oil, thyme, rosemary, salt, and pepper on a baking sheet.
4. Roast the Brussels sprouts for 20-25 minutes, or until caramelized and tender.
5. Place the kabocha squash halves on the same baking sheet and roast for an additional 30-40 minutes, or until the flesh is tender.
Cooking Time: Total cooking time is approximately 50-60 minutes.
Butternut Squash and Apple Casserole
This warm and comforting casserole is a perfect blend of sweet and savory, featuring roasted butternut squash and apples topped with a crispy oat and brown sugar crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2-3 apples (any variety), peeled and sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash, apples, olive oil, onion, cinnamon, salt, and pepper in a large bowl until evenly coated.
3. Spread the mixture in a 9×13-inch baking dish.
4. In a separate bowl, mix oats, brown sugar, and walnuts (if using). Sprinkle over the casserole.
5. Bake for 45-50 minutes or until squash is tender and topping is golden brown.
Cooking Time: 45-50 minutes
Maple Cinnamon Roasted Honeynut Squash
Transform your winter squash into a sweet and savory masterpiece with this easy recipe. The combination of maple syrup, cinnamon, and nutmeg creates a warm and inviting flavor profile that’s perfect for the holidays.
Ingredients:
– 1 large honeynut squash (about 2 lbs)
– 2 tbsp pure maple syrup
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together maple syrup, cinnamon, and nutmeg.
4. Brush the mixture evenly onto both squash halves.
5. Season with salt and pepper to taste.
6. Drizzle olive oil over the squash.
7. Roast for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Curried Acorn Squash and Lentil Stew
A flavorful and nutritious stew perfect for a cozy evening meal, this recipe combines the natural sweetness of acorn squash with the warm spices of curry powder.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can diced tomatoes (14 oz)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic, cumin, curry powder, and lentils to the pot. Cook for an additional 2-3 minutes.
5. Add the diced tomatoes, vegetable broth, and salt and pepper to taste. Stir well to combine.
6. Place the acorn squash halves in a baking dish and spoon the stew mixture over them.
7. Bake for 45-50 minutes or until the squash is tender and the flavors have melded together.
Cooking Time: Approximately 1 hour and 15 minutes
Parmesan-Crusted Spaghetti Squash Gratin
Transform spaghetti squash into a creamy, cheesy masterpiece with this simple gratin recipe. Perfect as a side dish or main course, it’s a flavorful twist on traditional pasta bakes.
Ingredients:
– 2 medium spaghetti squash (about 2 lbs)
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter, melted
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. In a bowl, mix melted butter, Parmesan cheese, salt, and pepper.
4. Place squash halves on a baking sheet and divide the butter mixture evenly between them.
5. Bake for 30-35 minutes or until flesh is tender and easily shreds with a fork.
6. Remove from oven and let cool slightly.
7. Fluff squash flesh with a fork and top each half with milk, stirring gently to combine.
8. Return to oven and bake an additional 10-15 minutes or until lightly golden brown on top.
9. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Rosemary Garlic Roasted Red Kuri Squash
This recipe brings together the earthy sweetness of roasted red kuri squash with the savory flavors of rosemary and garlic. Perfect for a cozy fall evening, this dish is sure to become a new favorite.
Ingredients:
– 1 medium-sized red kuri squash (about 2 lbs)
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together minced garlic and chopped rosemary.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Drizzle olive oil over the squash, then sprinkle the garlic-rosemary mixture evenly between the two halves.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Brown Sugar Glazed Turban Squash Slices
Turan squash adds a unique twist to traditional sweet potato recipes. This brown sugar glaze brings out the natural sweetness of the squash, making it perfect for a side dish or main course.
Ingredients:
– 1 large Turban squash
– 1/4 cup brown sugar
– 2 tablespoons maple syrup
– 1 tablespoon olive oil
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Turban squash into 1-inch thick slices.
3. In a small bowl, mix together brown sugar, maple syrup, and cinnamon.
4. Brush both sides of each squash slice with olive oil.
5. Place the squash slices on a baking sheet lined with parchment paper.
6. Spoon the brown sugar mixture evenly over each squash slice.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes or until the squash is tender and caramelized.
Cooking Time: 25-30 minutes
Coconut Milk Braised Kabocha Squash
Coconut Milk Braised Kabocha Squash Recipe
This recipe brings together the sweetness of kabocha squash with the richness of coconut milk, resulting in a tender and flavorful side dish perfect for special occasions or everyday meals.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add kabocha squash and stir to combine with the onion mixture. Cook for 5-7 minutes or until squash starts to tenderize.
5. Pour in coconut milk and bring the mixture to a simmer.
6. Cover skillet with lid and transfer to preheated oven. Braise for 30-40 minutes or until squash is tender and easily pierced with a fork.
7. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Smoky Chipotle Roasted Butterball Squash
Elevate your roasted squash game with this smoky and spicy recipe that combines the natural sweetness of butternut squash with the bold flavors of chipotle peppers. Perfect as a side dish or main course, this recipe is sure to please.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, whisk together olive oil, smoked paprika, cumin, and chipotle peppers.
4. Add the squash halves to the bowl and toss to coat with the spice mixture.
5. Season with salt and pepper to taste.
6. Roast the squash for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Caramelized Onion and Sage Stuffed Squash
Elevate your fall gatherings with this hearty, flavorful squash recipe. The sweetness of caramelized onions pairs perfectly with the earthy flavor of sage, all wrapped up in a tender roasted squash.
Ingredients:
– 1 large butternut or acorn squash (about 2 lbs)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, cook onions over medium-low heat for 30 minutes, stirring occasionally, until caramelized.
4. Add garlic and butter to the skillet; stir to combine.
5. Stuff each squash half with the onion mixture and sprinkle with sage.
6. Roast squash in the oven for 45-50 minutes, or until tender and caramelized.
Cooking Time: 1 hour 15 minutes
Roasted Squash and Kale Salad with Pomegranate
Roasted Squash and Kale Salad with Pomegranate
This autumnal salad combines the sweetness of roasted squash with the earthiness of kale, topped with tart pomegranate seeds. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 small to medium-sized butternut squash (about 1 lb)
– 2 cups curly kale, stems removed and discarded
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the 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 for 45-50 minutes, or until tender and caramelized.
5. In a large bowl, massage the kale leaves with your hands to soften them.
6. Add the roasted squash and pomegranate seeds to the kale.
7. Top with feta cheese (if using) and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Pumpkin Spice Roasted Dumpling Squash
Transform humble squash into a sweet and savory masterpiece with the warmth of pumpkin spice. This recipe is perfect for a cozy fall evening or a seasonal side dish.
Ingredients:
– 1 medium-sized dumpling squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 1/4 cup brown sugar
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, cinnamon, nutmeg, ginger, and salt.
4. Brush the mixture evenly onto the squash flesh.
5. Sprinkle brown sugar and pecans (if using) over the squash.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Stir in heavy cream and vanilla extract during the last 10 minutes of roasting.
Cooking Time: 45-50 minutes
Summary
Get ready for a squash-tastic Thanksgiving with these 18 hearty recipes! From roasted butternut squash with maple glaze to savory stuffed acorn squash with wild rice, and from creamy kabocha soup with sage to spiced delicata rings with cranberries, there’s something for everyone. These delicious dishes showcase the versatility of winter squashes like kabocha, buttercup, and honeynut. Whether you’re looking for a side dish, main course, or dessert, these recipes are sure to please even the pickiest eaters. So go ahead, get squashy, and make this Thanksgiving one to remember!
