Winter Squash Recipes

At our house, fall means the beginning of winter squash season: butternut, acorn, pumpkin… I love it all! And winter squash is incredibly versatile since it can be prepared to be sweet or savory. There is so much more out there than just the traditional pumpkin pie. So, if you’re wondering what to do with the winter squash growing in your garden or now in season at your grocery store here’s some ideas:

Butternut Soup: perfect for an autumn day!

Winter squash as a side, roasted in the oven with butter and maple syrup, mmmm.

Desserts like Winter Squash Bars, one of our favorite fall treats.

And my personal favorite: Stuffed Butternut


Here’s my recipe which was originally inspired by a recipe for Stuffed Acorn Squash in a wonderful cookbook called Simply in Season. I’ve tinkered with it until it’s just the way I like it.

Winter Squash Recipes


  • 2 Butternut Squash
  • 1 lb Sausage
  • 1 Onion, diced
  • 3 Carrots, diced
  • 2 Apples, diced
  • 2 Cloves Garlic
  • 1 1/2 cups Breadcrumbs (we use gluten-free)
  • 2/4 cup Raisins
  • 2 Tbs Plain Yogurt
  • Fresh Sage and Rosemary (You can also add Thyme or Oregano or use dried herbs if you don’t have fresh)


  1. Cut squash in half (because they’re hard on the outside, this is a difficult task and I recommend microwaving the butternut for a minute or two or baking in the oven for several minutes to make the job easier)
  2. Scoop out the seeds and stringy parts around the seeds (and save for later!)
  3. Bake in the oven at 350° on a greased baking sheet (cut side down) until barely soft. (Baking time depends on the size of the squash, but I usually bake mine for 40 minutes before checking them.)
  4. In the meantime, brown sausage
  5. Add onion, apples, carrots, and garlic and sauté with sausage for 5 minutes
  6. Add some olive oil if needed
  7. Add 1/4 cup water, cover, and let simmer for 5-10 minutes
  8. Turn off heat
  9. Add raisins, yogurt, and bread crumbs along with chopped fresh sage and rosemary, and salt and pepper to taste
  10. Add to hollow in squash made by scooping out the seeds
  11. Return stuffed squash to oven for 10-20 minutes.

To really get your money’s worth, eat the seeds that you set aside, too! Separate the seeds from the stringy flesh you scooped out, rinse them in a colander and pat them dry. Then toss the seeds with olive oil or butter and salt and roast in the oven. So good!

What’s your favorite way to eat Winter Squash?

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  • Rose
    September 23, 2013 at 2:14 PM

    Are you suppose to cut out the inside of the squash & mix with sasuage mix or just put the sasuage mix on top?

    • Haley
      September 23, 2013 at 2:19 PM

      Just scoop out the seeds and the stringy part in the center of the squash and leave the rest intact, then put the filling in the hollow you made from removing the seeds. When you’ve filled up that space, just put the rest on top 🙂

  • Betsy
    March 13, 2016 at 12:33 PM

    I make a Butternut Squash soup that I love. The recipe is fairly improvisational, but it’s so good. My original inspiration is Ina Garten’s Roasted Winter Veggies, which can then be turned into a soup if you have leftovers.

    I’ve made it with all the veggies, with just butternut squash, and with several different kinds of winter squash only. Some of my improvs with the recipe are making the winter veggies and a whole roasted chicken on Day 1, then combining the veggies and making the soup for lunch on Day 2. Then, on Day 3, I add chunks of leftover chicken to make a very hearty soup.