8 Winter Squash Recipes for Satisfying Dinners

When cold weather gives us squash, we stuff them with rice and mushrooms, we turn them into a cheesy casserole, and we make a big batch of pumpkin soup.

By
Myo Quinn
Myo Quinn
Myo Quinn
Myo's recipes, writing, and food styling can be found on King Arthur Baking, Food Network, Delish, Food52, and more. She collaborated on the cookbook Delish Vegan Dinners and trained at Gramercy Tavern and Untitled at the Whitney Museum.
Learn about Simply Recipes' Editorial Process
Updated May 16, 2025
Myo Quinn
Vegan three sisters casserole
Megan Gordon

Even if expectations are low for fresh produce in the dead of winter, there’s one saving grace: winter squash (as opposed to summer squash).

There’s butternut, acorn, kabocha, delicata, sugar pumpkin, and the list goes on. They all have two things in common and can be used interchangeably. The skin is sturdy, making them great vessels for stuffing. Also, the flesh is creamy and sweet, ideal for warm spices like cinnamon and chili peppers.

It’s worth mentioning that winter squash doesn’t keep forever despite looking sturdy and robust. Eventually they’ll soften, dehydrate, and rot. What’s problematic are the soft, spongy spots. Avoid them or cut them out if you can. 

Then there’s the matter of peeling and cutting them: All you need is a sharp knife, a steady cutting board, a good vegetable peeler, and a little confidence (provided to you by this tutorial). Now that you know how to peel and cut a butternut squash without losing a finger, shall we? 

  • Baked Acorn Squash with Butter and Brown Sugar

    Baked acorn squash with sauce spooned overtop.
    Eliezer Martinez

    Sweeten acorn squash by rubbing a little butter on it and sprinkling it with brown sugar and maple syrup. It can't get easier than that! If you don’t love it so sweet, pick just one sweetener. A dash of cinnamon, allspice, or nutmeg would be nice.

  • Butternut Squash with Walnuts and Vanilla

    Butternut Squash with Walnuts and Vanilla
    Elise Bauer

    Nope, that’s not a typo. That does say vanilla. It works because a little vanilla sets off the sweetness of butternut squash without overpowering it.

  • Pasta with Butternut Squash Parmesan Sauce

    Pasta with Butternut Squash Parmesan Sauce
    Elise Bauer

    This pasta is for the butternut lover—sweet, caramelized butternut is blended with browned shallots, Parmesan, sour cream, and a pinch of nutmeg. Don’t run to the store to exchange a butternut that isn’t exactly 2 1/2 pounds. Follow the recipe with whatever giant or miniature you have. Taste and adjust the amount of sour cream and salt. It’s very forgiving.

  • Vegan Stuffed Squash with Brown Rice and Mushrooms

    Vegan Stuffed Squash
    Sabrina Modelle

    This recipe makes a case for toasting your uncooked rice in a little oil before adding any liquids. It’s a 5-minute commitment for rice that is fragrant, nutty, and not mushy. For this recipe, I prefer to use kabocha squash because it’s sweeter and creamier than acorn squash, but either will do.

    Continue to 5 of 8 below

  • Three Sisters Casserole with Cornbread Topping

    Vegan three sisters casserole
    Megan Gordon

    Make this a one-pot casserole: Cook the filling in a wide Dutch oven, but don’t transfer it into a casserole dish. Add the cornbread topping and pop the whole thing into the oven. By the way, squash is one of the sisters. You’ll have to check the recipe to meet the other two!

  • Chipotle Pumpkin Soup

    Chipotle Pumpkin Soup
    Elise Bauer

    Our family of five is unanimously team chunky when it comes to soups (like this one). If smooth soups are your thing, this recipe will warm you right up. You may end up with leftover canned chipotle peppers in adobo. Transfer it into a small, lidded container and keep it in the fridge until you make this baked chicken.

  • Butternut Squash and Black Bean Skillet Dinner

    Horizontal view of a large cast iron skillet filled with a butternut squash skillet dinner. Cilantro, quinoa, butternut squash and cotija cheese are visible in the pan. To the left is a yellow napkin with three forks on it. Above the forks are three small bowls. One small bowl of rice, a ramiken of roasted pumpkin seeds and a small platter of cilantro.
    Sally Vargas

    A quick tip: Since the oven is already on for the butternut, toast the pepitas on a baking sheet for 5 to 8 minutes until golden. Store-bought roasted salted pepitas work too. Why do we insist they should be toasted? Check out #3.

  • Pumpkin Waffles

    Pumpkin Waffles
    Elise Bauer

    Something about breakfast for dinner feels like a treat. Maybe it’s because most ingredients can be found in your pantry. Hint: Use canned pumpkin purée. Maybe it’s easy to whip up—it’s okay to use one large bowl instead of two. Whisk the wet ingredients first. Then add the dry ingredients right on top.

Explore More: