32 Winter Squash Recipes to Squash the Cold-Weather Blues

From cast-iron squash pudding to squash-and-pork dumplings, these winter squash recipes will warm your cold soul

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.

Cast-Iron Squash Pudding

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 »

Herbed Squash Confit

Herbed Squash Confit

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Roasted Squash and Pork Dumplings

This delicate seasonal dumpling is stuffed with squash, spiced pork, ginger, and scallion. Get the recipe for Roasted Squash and Pork Dumplings »

Butternut Squash Boulangère

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors. Get the recipe for Butternut Squash Boulangère »

Pappardelle with Butternut Squash, Walnuts, and Baby Kale

Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall’s best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »

Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.

Pumpkin Spoon Halva with Cardamom Syrup

Just three ingredients—pumpkin, coconut milk, and salt—combine to make a simple spoon pudding, sweetened with cardamom-scented golden syrup and topped with crunchy pumpkin seeds. Get the recipe for Pumpkin Spoon Halva with Cardamom Syrup »

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

Caribbean Pumpkin Soup

Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Broiled Spaghetti Squash with Walnut-Miso Glaze

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.

Red Lentil and Squash Soup (Shorabit Jarjir)

Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it’s perfect as a simple main course. This recipe first appeared in the iPad edition of our December 2013 issue with the article Heart of Palestine. Get the recipe for Red Lentil and Squash Soup (Shorabit Jarjir) »

Soy-Braised Kabocha Squash

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.

Winter Squash and Apple Soup

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.

Seasonal Squash Tart

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 »

Chilean Vegetables Stew

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.

Lemon-and-Herb-Roasted Vegetables

Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.

Roasted Pumpkin Pie

Roasted Pumpkin Pie

Argentine Hominy Stew (Locro)

This creamy, slightly sweet stew is made with squash, hominy, and several kinds of meat.

Pumpkin Pie Ice Cream Pie

This pie packs in all the spicy sweetness of your traditional pumpkin pie, with the added bonus of a creamy pumpkin ice cream filling.

Peanut and Chicken Stew (Mafe Ginaar)

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.

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.

Pumpkin Spice Cake with Mascarpone

This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch.

Pumpkin Old Fashioned

Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail. Get the recipe for Pumpkin Old Fashioned »

Dominican Cream of Pumpkin Soup (Crema de Auyama)

This rosemary-accented crema de auyama—Dominican cream of pumpkin soup—is the perfect Thanksgiving treat.

Pumpkin Cheesecake Tart with Gingersnap Crust

Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.

Maple Pumpkin Brûlée Pie

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 »

Potato and Squash Gratin (Gratin de Courge)

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.

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »

Pear, Shallot, and Delicata Squash Soup

Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.