A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall. Helen Rosner
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Sure, summer squash comes around when everything’s rainbows and sunshine, but the winter variety is there for you through the bitter cold. And there are so many types—from butternut squash and spaghetti squash to kabocha, and of course pumpkin—, perfect for squash recipes both savory and sweet.
Winter soups get a boost of sweetness with squash: silky-smooth Dominican cream of pumpkin soup becomes rich with just a quick purée of roasted squash, while a delicata squash-and-pear soup is layered with balsamic vinegar and maple syrup. Then there’s pasta: think pappardelle tossed with walnuts, roasted butternut squash with a brown butter sauce; or an elegant, open-faced lasagna offsetting smoked caciocavallo cheese with acorn squash. Need a side dish for a meaty main? Our best winter squash side dish recipes help pad out the menu. For sweet squash recipes, nothing beats pumpkin pie, a classic recipe using pumpkin purée enriched with evaporated milk and brown sugar, then spiced with cinnamon, ginger, and nutmeg. Our maple pumpkin brûlée pie uses maple syrup to make the filling ever richer, while torching the pie just before serving gives it a crunchy, caramelized top for added flair.
From cast-iron squash pudding to squash-and-pork dumplings, here are 32 winter squash recipes that will keep you warm through the winter.
This luscious, cakelike pudding, made with milk-poached butternut squash batter and crowned with caramel-drenched delicata, rides the line perfectly between side dish and dessert, “kind of like yams with marshmallows,” says Joe Beef’s Red Morin, who serves it with caramel sauce or sweetened whipped cream. For an easy caramel sauce and squash topping (pictured right), double or triple the quantities of delicata and granulated sugar, and repeat step 4 as needed. Or if you want to amp up the savory nature of the dish, nix the caramel and offer grated cheddar at the table. Get the recipe for Cast-Iron Squash Pudding »
It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
Get creative with the topping for this tart, which will help to really stretch leftover squash and other vegetables. Store-bought puff pastry makes a simple dish even simpler. Get the recipe for Seasonal Squash Tart »
This rustic comfort food has ancient origins with the Mapuche people of South America, but remains a humble staple for home cooks in Chile today. Traditionally made using dried beef called charqui, this vegetarian version can be served plain as a side dish or topped with a fried egg for a simple meal.
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural store-bought version to get the right silky texture and pure peanut flavor.
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. Get the recipe for Maple Pumpkin Brûlée Pie »
The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.
