Recipe Roundup

89 Best Winter Squash Recipes to Make the Most of Your Kabocha, Butternut, Delicata, and More

Butternut, delicata, acorn, spaghetti, kabocha: The gang's all here.
Our best pumpkins recipes Two bowls of curried Pumpkin soup with glasses of wine on the side.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton

After our first few enthusiastic evenings of roasting a squash and eating it pretty much unadorned, we figured everyone could use some winter squash recipes to keep cold-weather cooking from getting boring. Good news: The Epicurious archives are full of excellent ways to eat your pumpkin, your acorn squash, your kabocha, and your delicata. Below you'll find soups and pastas, festive sides and salads—plus a great many ways to turn a squash into dessert.

  • Photo & Food Styling by Joseph De Leo
    3/91

    Miso-Squash Ramen

    There's a reason this vegetarian ramen recipe has been one of our most popular recipes in recent memory: it's delicious. You'll slather the squash with miso before it roasts to amplify its flavor.

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  • Photo by Elizabeth Coetzee, Food Styling by Micah Marie Morton
    4/91

    Maple-Roasted Delicata Squash

    A perfect combination of sweet, salty, crispy, and tender, this maple-roasted delicata squash will have everyone reaching for seconds.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    11/91

    Sheet-Pan Roasted Squash and Feta Salad

    Roast feta and cubes of country bread over winter squash, then toss with pleasantly bitter greens for a vegetarian dinner salad that’s equal parts creamy, crunchy, sweet, and savory.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    12/91

    Miso-Tahini Squash Soup With Brown Rice

    Rich with nutty tahini, savory miso, and plenty of ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell
    21/91

    Cheesy Baked Spaghetti Squash Boats With Salami, Sun-Dried Tomatoes, and Spinach

    Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    22/91

    Squash au Vin

    What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    27/91

    Ricotta-Pumpkin Gnocchi with Brown Butter

    Think gnocchi are too time-consuming to make during the week? Think again!

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    28/91

    Bourbon Pumpkin Pie

    A judicious hand with the spices lends this custardy version of the Thanksgiving classic a certain lightness of being. There is a bit of tang, too, from sour cream, and an underlying warmth from the jigger of bourbon.

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  • Photo by Alex Lau, Food Styling by Sue Li
    39/91

    Butternut Squash and Chorizo Hash

    Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

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  • Photo by Christopher Testani
    40/91

    Acorn Squash with Kale and Sausage

    The perfect size for a single serving, acorn squash halves are stuffed with an Italian hash of sausage, kale, and leeks, then topped off with Parmesan and chopped walnuts.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    47/91

    Cheesy Delicata Squash and Kale Casserole

    Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled raisins and nutty hazelnuts add brightness and crunch.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    48/91

    Butternut Squash Tarte Tatin

    We love a pumpkin pie, but this squash tart just might upstage it on your Thanksgiving table.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    59/91

    Sunflower Seed "Risotto" With Squash and Mushrooms

    To mimic a traditional risotto without any rice, this grain-free version starts by simmering sunflower seeds to soften them. Then you'll purée a portion to create a creamy sauce, and top with sautéed squash.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    60/91

    Curried Pumpkin Soup

    This creamy squash soup wakes up the palate and is not too filling.

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  • Photo by Alex Lau
    63/91

    Kabocha Squash and Pork Stir-Fry

    Kabocha squash and pork sausage—quickly stir-fried with ginger, garlic, and chile—make for an easy, sweet, and spicy meal.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Katherine Sacks
    64/91

    Spiced Pavlova With Pumpkin Mousse

    Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.

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  • Katie Stoop
    83/91

    Ember-Roasted Squash Hummus

    Any type of thick-skinned autumn squash will do in this recipe—kabocha, butternut, Hubbard, and regular old pumpkin—serve it with baguette slices, toasted pita bread triangles, or carrot and celery sticks.

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  • Ditte Isager
    84/91

    Fiorentini with Butternut Squash

    Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

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  • Photo by Quentin Bacon
    85/91

    Pumpkin Muffins

    Tired of dense and dark pumpkin baked goods? These pumpkin muffins change the stereotype. Use pastry flour and canned pumpkin purée to make these deeply flavored muffins seem lighter than ever.

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  • Photo by David Cicconi, Food Styling by Rhoda Boone
    86/91

    Spiced Kabocha Squash Pie With Pumpkin-Seed Crumble

    This aromatic alternative to pumpkin pie calls for roasted fresh kabocha squash—a dense, sweet variety—and a twist on the classic crumble topping.

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  • Photo by Elizabeth Coetzee, Food Styling by Mira Evnine
    87/91

    Pumpkin Whoopie Pies

    Any kids at the table will be squealing with delight—and the adults will be, too—when they sink their teeth into the moist pumpkin cake layers and bourbon cream cheese filling.

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  • Sang An
    88/91

    Pumpkin Mousse Trifle

    Sweetened sour cream adds tangy contrast to sweet pumpkin mousse layered with shortbread, while toasted pumpkin seeds top off the dish with a bit of crunch.

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  • Photo by Alex Lau
    91/91

    Winter Squash Frittata

    This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets. It's one of our favorite winter squash recipes to serve for brunch—or dinner.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
Senior SEO Editor, Cooking
The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here. ... Read More
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