Our 15 Best Squash Recipes to Fall For This Year

From pappardelle pasta to a warm salad, butternut squash is one of fall's most versatile vegetables

When the leaves turn red and the weather gets a bit chilly, we immediately think of cooking with pumpkins. But pumpkins belong to a much larger, diverse category of fall vegetables: squash. A ubiquitous menu item during the fall, squash can be found in some of our absolute best fall vegetarian recipes like butternut squash soup and our go-to fall dinners like a squash-mozzarella pizza. From soul-warming squash and pumpkin soups to autumnal pastas, here are the best fall squash recipes that we've been falling for.

Fermented Squash and Sesame Dip

Fermented Squash and Sesame Dip
"This is a nod to tahini dip, done in a way where you also get sweet and sour flavors from fresh and fermented vegetables," Burns says. "The sesame helps emulsify, and lemon juice, garlic, and spices lend a little acid and heat." If you have another fermented vegetable on hand, you can substitute all fresh squash and use the lacto-brine from that vegetable in place of or in addition to the lemon juice. Get the recipe for Fermented Squash and Sesame Dip »Heami Lee

Squash Soup (Soupe de Courge)

Squash Soup (Soupe de Courge)
Adapted from Richard Olney’s book Lulu’s Provençal Table (Grub Street Cookery, 2013) and used with permission from the publisher. Lulu Peyraud explains that this Provençal squash soup has "just enough potato to give a little body to the soup, lots of celery to season the squash--no other herbs except for the parsley at the last minute... But I forgot to say that, instead of parsley, this soup is wonderful finished with chopped fresh mint." Get the recipe for Squash Soup (Soupe de Courge) »Kat Craddock

Butternut Squash and Smoked Mozzarella Pizza

Butternut Squash and Smoked Mozzarella Pizza
Pope John Paul loved it and you will too! Get the recipe for Butternut Squash and Smoked Mozzarella Pizza »Todd Coleman

Italian Bean and Vegetable Soup

zuppa alla frantoiana
In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup »Ryan Liebe

Pickled Herring, Orange, and Crème Fraiche Smorrebrod

Copenhagen, Smorrebrod, Pickled herring, oranges, creme fraiche
An open-face sandwich with two Scandinavian classics: pickled herring and tangy dairy. Get the recipe for Pickled Herring, Orange, and Crème Fraiche Smorrebrod »Marcus Nilsson

Layered Pumpkin and Cheese Gratin Squares (Boureki)

Boureki
In Crete, boureki is a rich, layered dish typically consisting of potatoes and squash, often topped with a generous amount of cheese before baking. Boureki may be eaten at room temperature, but it is especially irresistible when the cheese is still warm. Get the recipe for Layered Pumpkin and Cheese Gratin Squares (Boureki) »Dimitris Alvanos

Roasted Squash and Pork Dumplings

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 »Matt Taylor-Gross

Butternut Squash Boulangère

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

Grilled Butternut Squash

Coal-Roasted Butternut Squash
"I'll always throw a few halved, stuffed butternuts straight on the coals at a braai," says chef Ash Heeger of Ash restaurant. She uses buchu, a garlicky evergreen shrub indigenous to South Africa, to season them. You can get close with a combination of thyme and garlic. Buying similarly sized squash, and distributing the coals evenly beneath them, will ensure consistent results. Get the recipe for Grilled Butternut Squash »Crookes and Jackson

Pappardelle with Butternut Squash, Walnuts, and Baby Kale

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 »Helen Rosner

Cast-Iron Squash Pudding

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 »Christina Holmes

Red Lentil and Squash Soup (Shorabit Jarjir)

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) »Penny De Los Santos

Butternut Squash Pepe Soup

Senegalese Thanksgiving, Butternut Squash Pepe Soup
Chef Pierre Thiam's take on this classic autumn soup uses Scotch bonnet chiles for spice and nutmeg for warmth. In Senegal, a similar soup is said to prevent hangovers, so you'll find hawkers selling it outside the bars late at night. Use your favorite type of pumpkin or other fall squashes to substitute for the butternut in this recipe, if you like. For a vegan soup, substitute vegetable stock for the chicken stock. Get the recipe for Butternut Squash Pepe Soup »Ryan Liebe

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

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. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the article State of Grace. Get the recipe for Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »Ariana Lindquist

Sweet and Spicy Kabocha Pie

Sweet and Spicy Kabocha Pie
Kabocha, Japanese pumpkin, makes a lighter pie with a vivid orange color. This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper. Get the recipe for Sweet and Spicy Kabocha Pie »Farideh Sadeghin