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This collection of 15+ dietitian-designed winter squash recipes will give you tons of inspiration for how to cook butternut squash, spaghetti squash, delicata, acorn, and even pumpkin! These recipes are all easy, nutritious, and unique. You’ll find options for side dishes, mains, soups, salads, and appetizers, along with plenty of vegan, vegetarian, and gluten-free options!

Roundup graphic for 15+ winter squash recipe ideas.

In this post, you’ll find 15+ healthy winter squash recipe ideas from the blog along with some squash nutrition facts! Keep scrolling or click on the following sections to go straight to them:

I’d love to know which of these squash recipes you end up making. Let’s get cooking!

Winter Squash Nutrition Benefits

While each variety will have it’s unique nutrition profile, in general winter squashes are a good source of:

  • carotenoids, like beta-carotene (a precursor to vitamin A), lutein, and zeaxanthin – thanks to their rich orange and yellow hues. These carotenoids act as powerful antioxidants!
  • vitamin C
  • vitamin B6
  • magnesium
  • potassium
  • dietary fiber

Butternut Squash Recipes

Butternut squash is probably the most well-known and popular winter squash variety. In this section you’ll find ideas for what to make with butternut squash, including soups, salads, mains, sides, and appetizers!

1) Roasted Butternut Squash & Red Pepper Soup

closeup overhead photo a white bowl filed with roasted butternut squash and red pepper soup, topped with microgreens inside on a pale pink backdrop
This roasted butternut squash and red pepper soup is made with coconut milk, ginger, and smoked paprika. It's so creamy, delicious, and comforting! Plus, it's easy to make, using only 10 healthy ingredients. Recipe is vegan, dairy-free, and gluten-free. 
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2) Kale Butternut Squash Salad

overhead zoomed out photo of kale butternut squash salad with farro and goat cheese on a white plate
This kale butternut squash salad is made with delicious ingredients like farro, goat cheese, dried cranberries, and pumpkin seeds. It's easy, healthy, and so satisfying!
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3) Cheesy Butternut Squash Rice Bowl

overhead shot of white bowl with butternut squash rice topped with shrimp
This cheesy butternut squash rice bowl with sautéed shrimp is so comforting, nourishing, and absolutely delicious. It's healthy, easy to make, and just perfect for batch cooking or meal prep!
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4) Roasted Butternut Squash & Pear Soup

overhead shot of three white bowls with butternut squash soup topped with microgreens and pumpkin seeds
This creamy roasted butternut squash and pear soup is so easy, healthy, and comforting. It’s dairy-free and packs in a ton of fibre, too. It’s perfect for fall or any time you feel like a cozy bowl of soup!
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5) Roasted Butternut Squash With Kale & Spicy Coconut Cream

roasted butternut squash with kale, almonds, spicy coconut cream sauce in white casserole dish
This Roasted Butternut Squash is paired with crispy kale, crunchy almonds, and drizzled with a spicy coconut cream sauce. An easy, delicious, and healthy twist on a seasonal vegetable side dish!
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6) Winter Pasta Salad

winter pasta salad with roasted butternut squash, mushrooms, broccoli, arugula, and shrimp in a bowl
This Winter Pasta Salad is made with oven-roasted butternut squash, broccoli, and mushrooms, as well as arugula, shrimp, and a thyme-mustard vinaigrette. This recipe is easy, healthy, and can be made dairy-free, gluten-free, and/or vegan if needed.
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7) Roasted Butternut Squash Dip

three roasted vegetable dips in small bowls on serving platter with raw vegetables
These healthy roasted vegetable dip recipes are made with greek yogurt, tahini, fresh herbs, spices, and toasted nuts. Featuring 3 different recipe ideas, including roasted carrots, beets, and butternut squash!
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Spaghetti Squash Recipes

When cooked, this squash produces “spaghetti-like” strands that you can scrape out with a fork! It’s such a delicious squash option that I love as the base of a main meal. Bonus: eating straight out of the squash “boat” is super fun and results in less dishes 😉

8) Spaghetti Squash With Pesto & Shrimp

overhead photo of two halves of roasted spaghetti squash topped with pesto and shrimp on a parchment-linked baking sheet
This healthy spaghetti squash recipe is served with a kale miso pesto and sautéed shrimp. It's dairy-free, gluten-free, and high in fibre and protein. All you need is 10 ingredients!
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9) Vegetarian Spaghetti Squash Casserole

baked spaghetti squash casserole with tempeh bolognese in white baking dish
This Vegetarian Spaghetti Squash Casserole is packed with vegetables and protein. Spaghetti squash is cooked and mixed with a tasty homemade tempeh bolognese, then topped with freshly grated parmesan and oven-baked for a delicious weeknight dinner. Vegan/dairy-free option available.
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10) Mexican-Inspired Spaghetti Squash Boats

Overhead photo of two halves of spaghetti squash stuffed with mexican-inspired ingredients.
These Mexican-Inspired Spaghetti Squash Boats are packed with yummy, nutritious ingredients like shrimp, peppers, corn, salsa, avocado, and melty cheese. They're easy to make and super cozy for dinner! Recipe is gluten-free and can be made vegetarian and/or vegan if desired.
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Delicata & Acorn Squash Recipes

Delicata and acorn squash are two of my other favourite varieties. I find they have a bit of an earthier flavour compared to butternut.

What I love about them is that the skin is super delicate and can actually be eaten once cooked! There’s no reason to waste the skin and the skin of vegetables is often packed with tons of nutrients 🙂

11) Quinoa Stuffed Delicata Squash

overhead photo of 4 halves of delicata squash stuffed with kale and quinoa and topped with goat cheese, pomegranates, and thyme on white parchment paper
This delicata squash stuffed with quinoa and kale is a delicious vegetarian side dish. Topped with goat cheese, pomegranate, and a simple red wine vinegar dressing, this recipe is packed with nutrients and full of flavour.
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12) Roasted Acorn Squash With Parmesan & Sage

Overhead photo of roasted acorn squash slices on a white plate.
These savoury oven-roasted acorn squash slices are tossed in garlic, thyme, parmesan, and sage butter! They're a super flavourful and easy-to-make vegetable side dish. Recipe is both vegetarian and gluten-free.
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13) Kale & Delicata Squash Salad With Maple Tahini

massaged kale salad topped with delicata squash, apples, pecans, and cranberries
This easy vegan massaged kale salad is made with a maple tahini dressing, roasted delicata squash, apples, toasted pecans, and dried cranberries. Delicious!
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Pumpkin Recipes

Did you know that pumpkin is considered a winter squash, too?! Below you’ll find some recipes that use both fresh pumpkin and store-bought pumpkin puree in a variety of ways.

14) Roasted Pumpkin Salad With Quinoa & Feta

Overhead photo of a roasted pumpkin, arugula, feta, and quinoa salad on a white plate.
This roasted pumpkin salad is made with quinoa, feta, arugula (rocket), walnuts, and a simple balsamic dressing. It's a hearty side salad that can be enjoyed warm or cold. Recipe is vegetarian, gluten-free, and can be made vegan.
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15) Pumpkin Oatmeal Breakfast Cookies

overhead shot of baking dish with white parchment paper and 9 pumpkin oatmeal breakfast cookies on top
Readers love these too-rated healthy breakfast cookies! They're soft, chewy, and so easy. Made with nutritious ingredients like oats, pumpkin, almond butter, nuts, and seeds – they're such a delicious, healthy treat you can enjoy for breakfast or at any time of the day. Recipe is gluten-free, flour-free, vegan, and freezer-friendly.
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16) Pumpkin Pie Steel Cut Oatmeal

pumpkin pie steel cut oatmeal in small bowl with toasted pecans and yogurt
This creamy pumpkin pie spiced steel cut oatmeal is the ultimate fall breakfast. With healthy ingredients, it's a great make-ahead option for meal prep! Recipe can easily be made vegan and/or gluten-free.
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17) Cinnamon Raisin Pumpkin Cream Cheese Spread

cinnamon raisin pumpkin cream cheese spread over a bagel
This pumpkin cream cheese spread, flavored with touches of cinnamon, raisins, vanilla, and ginger is the perfect fall treat. Paired with a toasted whole wheat bagel, this takes the traditional bagel to a whole new level – one packed with vitamin A, fiber, and delicious spices!
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More Recipe Roundups To Explore

And there you have it – 15+ Easy, Healthy Winter Squash Recipes to cook and enjoy. I so hope you found inspiration for some new and creative ways to cook with squash!

If you make any of these recipes, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: 15+ Winter Squash Recipes, Including Butternut Squash & Red Pepper Soup

This roasted butternut squash and red pepper soup is made with coconut milk, ginger, and smoked paprika. It's so creamy, delicious, and comforting! Plus, it's easy to make, using only 10 healthy ingredients. Recipe is vegan, dairy-free, and gluten-free. 
closeup overhead photo a white bowl filed with roasted butternut squash and red pepper soup, topped with microgreens inside on a pale pink backdrop
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Ingredients

  • 1 small butternut squash, peeled + cubed (approx. 6 cups, cubed)
  • 3 med-large red bell peppers, cored + cut into quarters
  • 3-4 cloves garlic, peeled
  • 2 Tbsp olive oil
  • 2 cups vegetable broth
  • 1 cup coconut milk, full-fat
  • 1/2 tsp ground ginger
  • 1.5 tsp smoked paprika
  • Salt + pepper, to taste
  • Optional garnish: fresh herbs (like parsley or basil), microgreens (as pictured), pumpkin seeds, sunflower seeds, etc.
  • Optional: a squeeze of lime juice

Instructions

  • Preheat oven to 400F.
  • Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1/2 or 1-inch cubes. Place cubed squash on a baking sheet and toss in 1 Tbsp olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
  • Meanwhile, remove the core from the bell peppers and cut into 4 quarters. Place them on a separate baking sheet along with the garlic cloves. Toss in remaining 1 Tbsp of olive oil, salt, and pepper. Transfer to the oven for 20 minutes, tossing halfway.
  • Heat the vegetable broth up on the stovetop while the veggies are in the oven.
  • Remove the squash, peppers, and garlic from the oven. Add them along with the vegetable broth, coconut milk, ginger, and smoked paprika to a high-speed blender. Season generously with salt and pepper. Blend on high for a couple minutes, until smooth. If you'd like your soup slightly thinner, feel free to add a splash more veggie broth and/or coconut milk.
  • Serve and add toppings as desired. Enjoy hot!

Notes

*LEFTOVERS: Remaining soup can be kept in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months. To reheat, simply warm it up on the stovetop or in the microwave! Be sure to stir soup to evenly distribute the heat.
*BLENDER: I use this Vitamix to blend my soups – it gets the job done in seconds! You can also use an immersion blender if you’d prefer.
*RECIPE MODIFICATIONS: While this recipe tastes great as is, here are some ideas for how you can modify it:
  • If you’d like a bit of spice, feel free to add a pinch of red pepper flakes for that extra kick.
  • You don’t have to only use red bell peppers – feel free to use orange or yellow ones, too! I would avoid green peppers, though, as they don’t offer the same sweetness.
  • If you want to save time, you can roast frozen butternut squash cubes instead of cutting up a fresh one. There is no need to thaw the frozen squash before putting it in the oven.
  • If you feel like experimenting, you could try adding different veggies to this soup too. Something like roasted sweet potatoes, parsnips, leeks, celery, etc. could work well!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

This post may contain affiliate links. Please see my disclosure policy.