Winter Squash Recipes: Five Ways to Cook the Best of the Cold-Weather Garden
One of the oldest known crops to mankind is squash. With autumn in full force and the holidays on their way, why not take advantage of the abundance of winter squash, and try these tempting seasonal recipes?
Winter squash is the cold-weather garden’s gift. The vines die back in October, the fruits cure on the porch through November, and the pantry fills up with butternut, delicata, acorn, turban, and spaghetti squash that keep for months without refrigeration. Five recipes below cover the most useful varieties, from sweet brown-sugar bakes to savory stuffed roasts.
Quick Reference
- Five recipes: butternut, delicata, turban, spaghetti, and acorn squash, one of each.
- Best season: September through January for storage; year-round at most grocery stores.
- Cure for storage: dry winter squash in a warm spot 10 days before storing in a cool dark pantry.
- Storage life: 1-6 months depending on variety. Butternut and kabocha keep longest; delicata is shortest.
- Easiest to peel: butternut (smooth skin). Skip the peel: delicata (edible skin).
- Best for stuffing: acorn squash and turban squash. Hollow shape, ridges hold filling.
Butternut Squash Bake with Cinnamon Brown Sugar Crumb Topping Recipe
A holiday-table sweet side that splits the difference between casserole and dessert.
Ingredients (serves 8):
- 1 large butternut squash (about 3 lbs), peeled, cubed
- 4 tablespoons butter, melted
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Topping: ½ cup brown sugar, ½ cup flour, ½ cup chopped pecans, 4 tablespoons cold butter, 1 teaspoon cinnamon
- Preheat oven to 375°F.
- Toss squash with butter, brown sugar, cinnamon, and salt. Spread in a 9×13 baking dish.
- Cut topping ingredients together with a pastry cutter until crumbly. Sprinkle over squash.
- Bake 45-55 minutes until squash is tender and topping is golden.
Roasted Delicata Squash Rings Recipe
The simplest, prettiest squash side. Skin-on rings caramelize beautifully.
Ingredients (serves 4):
- 2 delicata squash, washed, sliced into ½-inch rings (seeds scooped from each ring)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Fresh thyme leaves to finish
- Preheat oven to 425°F.
- Toss rings with oil, maple syrup, salt, pepper, and paprika.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast 25 minutes, flipping halfway, until edges are deep golden.
- Finish with thyme.
Stuffed Turban Squash Recipe
The turban’s dramatic shape makes a centerpiece. Filling can be sweet (apples, raisins, nuts) or savory (rice, mushroom, sausage).
Ingredients (serves 4):
- 1 small turban squash (about 3 lbs)
- 1 cup cooked wild rice
- 1 cup cooked sausage, crumbled
- 1 apple, diced
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- 1 teaspoon dried sage
- Salt, pepper, 2 tablespoons butter
- Preheat oven to 375°F. Cut top off squash, scoop out seeds and strings.
- Toss rice, sausage, apple, cranberries, pecans, and sage. Season with salt and pepper.
- Pack stuffing into squash cavity. Top with butter.
- Place in a baking dish with ½ inch of water. Cover with foil.
- Bake 60 minutes. Uncover and bake 15 more.
Baked Spaghetti Squash Recipe
The pasta-substitute that is its own thing. Cooked spaghetti squash flesh pulls into long noodle-like strands.
- 1 medium spaghetti squash (about 3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Marinara sauce and grated parmesan to serve
- Preheat oven to 400°F.
- Halve squash lengthwise. Scoop out seeds.
- Brush cut sides with oil. Season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet.
- Roast 35-45 minutes until tender.
- Flip cut-side up. Pull flesh into strands with a fork.
- Top with marinara and parmesan, or serve plain with olive oil and herbs.
Acorn Squash with Apple Cranberry Stuffing Recipe
Halved acorn squash makes a natural bowl. Apple-cranberry filling is the Thanksgiving classic.
- 2 acorn squash, halved, seeds scooped
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- Stuffing: 2 apples, diced; ½ cup fresh cranberries; ¼ cup brown sugar; 1 teaspoon cinnamon; ¼ cup chopped walnuts; pinch salt
- Preheat oven to 375°F.
- Brush cut sides of squash with butter and maple. Salt lightly.
- Place cut-side up in a baking dish.
- Combine stuffing ingredients. Spoon into squash cavities.
- Bake 50-60 minutes until squash is tender and stuffing is set.
Storage and Curing
Winter squash needs curing to last. After harvest, dry the squash in a warm, dry spot for 10 days to harden the skin. Then store in a cool (50-60°F), dry, dark pantry. Butternut and kabocha keep 4-6 months; acorn 1-3 months; delicata 1-2 months. Cut squash keeps in the fridge for 3-5 days. Cooked squash freezes well for 6 months.
Frequently Asked Questions
Which winter squash keeps longest?
Butternut and kabocha keep 4-6 months in a cool dark spot. Delicata is shortest at 1-2 months.
Do I have to peel winter squash?
Delicata, kabocha, and red kuri have edible skins. Butternut, acorn, and spaghetti squash should be peeled, or scoop the flesh after roasting.
Can you eat the seeds?
Yes. Toss with oil and salt, roast at 400°F for 15-20 minutes.
How do you cut a butternut squash?
Trim ends, peel with a sharp vegetable peeler, halve at the neck, scoop seeds from the bulb, cube. A sharp chef’s knife and a stable cutting surface are essential.
What is the sweetest winter squash?
Kabocha and delicata are the sweetest. Butternut is medium-sweet. Acorn is the least sweet of common varieties.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
