Savor the season with these three easy autumn squash recipes

There’s no better way to celebrate the season’s embrace than by savoring the heartwarming flavors of fall. With its rich, earthy flavors and vibrant hues, squash offers a delicious canvas for creating comforting dishes that warm the soul. Whether you’re a seasoned chef or a novice in the kitchen, these three delicious fall squash recipes will not only tantalize your taste buds but also evoke the cozy, nostalgic feelings that make this season so special. So, grab your favorite apron, preheat your oven, and let’s delve into the comforting world of fall squash recipes that will leave you craving autumn’s embrace year-round.
Photo of variety of squash in various colors

Squash risotto with pancetta
Recipe from

This hearty, savory dish is sure to satisfy all of your guests! Risotto makes a warm and comforting side dish and goes great with any main entrée. Swap out ingredients to make it vegetarian or swap pancetta for bacon.

1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
3 tablespoons extra-virgin olive oil
One 1 1/2-pound butternut squash—peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks
8 sage leaves
Kosher salt and freshly ground pepper
5 1/2 cups chicken stock or low-sodium broth
4 tablespoons unsalted butter
1 medium onion, finely diced
2 1/2 cups arborio rice (19 ounces)
1 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus more for serving


  1. In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
  2. In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
  3. In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
  4. Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.

Butternut squash soup
Recipe from
This classic autumn soup offers both creaminess and nourishment, making it the ideal choice to satisfy those cozy autumn cravings. With just a modest list of 10 ingredients, it’s a breeze to prepare. Consider whipping up a generous batch today to relish throughout the entire week. Pair with a loaf of fresh bread and cream!

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper


  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Herb roasted acorn squash with parmesan
Recipe from

Try this unique Roasted Acorn Squash Recipe at your next potluck to stand apart from the rest. This might be one of the most simple methods to showcase acorn squash at your dinner table, holiday feasts, and foodie gatherings. While most acorn squash recipes lean towards copious amounts of butter and brown sugar, this delectable, nutritious, and robust winter vegetable deserves to be celebrated in a different light. Just one bite of this savory squash preparation, and you’ll be hooked!

1 large acorn squash (or 2 small)
⅓ cup grated Parmesan cheese + more for garnishing
2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix of these)
1 tablespoons butter or ghee, melted (may sub olive oil or coconut oil)
½ teaspoon garlic powder
¼ teaspoon salt + more to taste
⅛ teaspoon black pepper


  1. Preheat the oven to 400℉. Line one large (or two medium size) baking sheets with parchment paper.
  2. Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shape slices
  3. In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed
  4. Spread the acorn squash pieces out onto the prepared baking sheet(s). Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off)
  5. Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional Parmesan cheese and herbs. Use a flat spatula to lift each piece off of the baking dish and onto a serving tray or dinner plates.

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