11 Fall Squash Recipes
As someone who talks about seasonal produce nonstop, I’ve learned that early fall is the most prolific season for fresh produce. Summer fruits and vegetables linger, but pears, persimmons, and fall squash come in full force! And I LOVE it! If you haven’t fallen in love with fall squash recipes, then here’s a hefty roundup for you to find anything and everything you could want – beyond the delectable butternut squash soup we all love!
CONTENTS
11 Fall Squash Recipes
Squash is actually a very general term! Summer squash like zucchini bares similarities to fall squash, but it is absolutely more delicate and can be eaten raw (yes, that was a surprise to me a few years ago too). Fall squash have very hearty skins and the inner consistency of a potato – difficult to cut at times. But once they’re cooked, they’re heavenly – wonderfully tender and tasty!
Pumpkins and squash have all hit their heydays in every fall vegetable garden around, so too at the farmers market and in the grocery store produce sections. Actually, because fall squash are so hearty, many bigger ones are often stored outside!
Is Squash a Fall Vegetable
Ok. Don’t get mad. Squash is technically a fruit because it flowers, but yes it’s a seasonal fall produce item! Interestingly, unless you’re a vegetable gardener and already know this, fall squash is planted at the beginning of summer and vines all seasons, slowly growing these yummy squash to enjoy. It loves that hot, hot heat!
Fall vegetables include items like broccoli, cauliflower, brussels sprouts, and root vegetables like beets and carrots. You can see my full list of fall fruits and vegetables for more seasonal inspiration and recipe ideas.
Fall Squash vs Winter Squash
The terms fall squash and winter squash are interchangeable. As I mentioned above, they grow in the summer but because they are so sturdy, they can easily be stored and last through fall and winter.
To do this, store whole squash in cool, dark, and well-ventilated spaces. You’ll want to double check for any bugs or cuts to the skin – use these up right away (without the bugs of course). Otherwise, the squash will last for months!
Most Common Types of Fall Squash
- Acorn Squash
- Butternut Squash
- Carnival Squash
- Delicata Squash
- Kabocha Squash
- Pumpkin (many types)
- Red Kuri Squash
- Spaghetti Squash
What to Make with Squash in the Fall
With such a variety of squashes, the options for fall squash recipes are a bit endless. Whether you’re roasting butternut squash, baking and pureeing pumpkin, or using spaghetti squash in place of pasta, you’ll be good to go. Everything from a simple side dish to a yummy salad, and the perfect accoutrement to your fall charcuterie board (looking at you pumpkin butter)!
And most squash is interchangeable in these recipes. The flavor with differ slightly, but it’s feasible. It is also good to note the consistency inside. Spaghetti squash, for example is stringy, so it doesn’t cube well. Kabocha squash is a bit more dense than butternut squash, for example, so I usually plan to cook a bit longer (and sometimes add more butter, oil, or sauce depending on the recipe).
Baked Butternut Squash
This is how I grew up eating squash (and still adore it to this day). Baked butternut squash is topped with butter, cinnamon, and brown sugar. The recipe is basic but scrumptious and got me eating loads of fall and winter squash as a kid. This picture has roasted halves, but the recipe also includes an option for cubed squash. And any squash can be made this way.
Kale Quinoa Salad
This is a great recipe to make from scratch and a delicious way to use up roasted squash. Roasted butternut squash is mixed with kale, dried cranberries, and feta or goat cheese. The light honey dijon mustard dressing is perfection. Kale butternut squash quinoa salad is a hearty dish and even easy to make ahead!
Roasted Delicata Squash with Harissa Miso
On the other hand, spicing up fall squash is always tasty too. This roasted delicata squash with harissa miso has the heat and the umami you crave. Squash really is so versatile as a base for a number of flavors! This would be a tasty grilled chicken side dish!
Pumpkin Puree
Pumpkin puree is the easiest way to enjoy a fall squash recipe because you can buy it canned. Just be sure to buy pure pumpkin puree, not the pie filling. If you want to try it yourself at home (quite easy) , try this recipe for how to make pumpkin puree. Pumpkin puree can be frozen, which is fabulous when you make your own and when you have leftovers from a recipe.
Use pumpkin puree to make homemade pumpkin butter. It’s also so yummy for a pumpkin butter grilled cheese!! For something on the savory side, try pumpkin quesadillas (ideal for using up leftovers from a pie recipe or the like) and pumpkin toast (spiced with chipotles in adobo)!
Squash & Sausage Pasta
This apple chicken sausage pasta is a quick and easy fall dinner recipe. Roast squash, onions, and sausage in the oven. Meanwhile make your favorite pasta and then mix it all together. A great one for fun pasta shapes!!
Pumpkin Pasta Sauce
Change up your usual pasta dish with a pumpkin pasta sauce. Made with onions and carrots, this delicious recipe isn’t ho-hum in the slightest. It’ll be a favorite in no time.
Butternut Squash Ravioli
We took a cooking class in Italy and it was one of the best things to do in Bologna, Italy! We made a few types of stuffed pasta like ravioli, but can I tell you that I’m likely to just buy the filled ravioli back home rather than try to do it all by hand? But I’m pretty sure I can recreate the dish with this sage brown butter recipe to have with it! Yum. Yum. Yum.
FALL SQUASH RECIPES
Ingredients
- 1 large butternut squash
- 6 tablespoons butter cubed
- 1 cup light brown sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven to 425 degrees F. Spray a baking sheet or baking dish with nonstick cooking spray.
- Cut the squash in half and discard the seeds. Place each half cut-side down in the baking dish. Bake for 35 minutes, or until the squash is tender when pierced with a fork. The exact baking time will depend on the size of the squash.
- Remove the dish from the oven. Use a spatula to carefully flip the squash over. Divide the small cubes of butter over the surface of the cut-side of each half. Move it around and allow it to melt over the squash.
- Stir together the brown sugar and cinnamon in a small bowl. Sprinkle half of it over each squash half, covering it generously. Allow the sugar to melt into the butter over the hot squash. Spoon any butter that pools in the squash over the surface.
- Serve warm. Slice to serve or use a spoon to scoop out the squash for serving.
