Fall hit Italy overnight – one day we were eating tomatoes, the next, the market was buried in squash.
So we did what any food-obsessed couple would do: bought one of each, roasted them all, and turned our kitchen into a lab of pumpkin, butternut, and kabocha.
Here are the 25 recipes that made it into our “we’d make this again tomorrow” list.
Last Saturday, Louise spotted a pile of winter squash and said, “Let’s grab a few – we’ll figure out the recipes later.” (That “few” turned into six, of course.)
By afternoon, the oven was full, the windows fogged, and the kitchen smelled like roasted sage and caramelized edges, the smell that makes you pause and think, okay, this is fall.
That’s how this roundup started: one weekend, too much squash, and a lot of very good dinners.
Inside this roundup you’ll find:
- Cozy soups & stews that double as meal prep
- Bright salads & bowls for your fall table
- Weeknight-friendly pastas & one-pot dinners
- Cozy bakes, brunches, and sides
- Plus a few bonus sweet potato favorites (because they belong here too)
Looking for more? Try our Mediterranean diet recipes, easy pasta recipes, and healthy vegetarian dinners.
Cozy Soups & Stews
1. Roasted Butternut Squash Soup
Silky, nutty, and naturally sweet, the kind of soup that makes a gray day feel golden. We roast the squash first for extra flavor, then finish with a swirl of chili oil for a cozy kick.
2. Pumpkin Coconut Soup
Creamy without cream, rich without feeling heavy. Coconut milk and kabocha squash blend into a dreamy, plant-based dinner you’ll want to sip straight from the bowl.
3. Lentil Pumpkin Stew
Earthy lentils meet sweet roasted squash in a thick, satisfying stew that’s both nourishing and hearty. We serve it with a chunk of no-knead focaccia
Shortcut Tip: Use frozen cubed squash for soups – same flavor, but zero peeling.
4. Pumpkin Chickpea Curry
This one-pan curry has earned its spot in our regular rotation, creamy coconut, warm spices, and soft pumpkin chunks that melt into the sauce. If you ever tried our lentil curry, you will love this dinner idea.
A sunshine twist on the classic, smooth, spiced pumpkin soup topped with crunchy pistachios, olive oil, and a squeeze of lemon. Proof that Mediterranean flavors belong in every cozy bowl.
Fall Salads & Bowls
6. Roasted Butternut Squash Salad
Sweet roasted squash, tangy feta, and pops of cranberry, the salad that steals the show at Thanksgiving and beyond. We add cooked chickpeas and pecans for a satiating vegetarian meal.
7. Butternut Squash & Kale Salad
A perfect balance of sweet, bitter, and crunchy. The kale softens just enough under a maple Dijon dressing, while roasted squash and walnuts bring the fall magic.
8. Butternut Squash Quinoa Salad
This fall salad is meal-prep gold. Roasted squash, nutty quinoa, feta, and a lemony dressing that ties it all together. Louise and I make this one on Sundays for healthy weekday lunches.
9. Stuffed butternut Squash with Mediterranean Filling
Golden roasted squash halves filled with herby lentils, walnuts and veggies. It’s a showstopper that happens to be vegetarian yet impressive enough for guests.
Pasta, Grains & One-Pot Wonders
10. Butternut Squash Pasta
Velvety roasted butternut squash is blended into a creamy sauce that clings to every noodle. Think mac and cheese, but lighter, Italian, and ready in 30 minutes.
11. Homemade butternut Squash Ravioli
Golden pillows of homemade pasta filled with sweet roasted squash and ricotta, tossed in nutty brown butter and crispy sage. It’s one of those dinners that looks fancy but feels like a warm hug.
12. Pumpkin Risotto with Sage
Creamy, cozy, and unapologetically Italian. It’s a one-pot recipe that I like to serve for Halloween celebrations. We finish ours with crispy sage and parmesan curls.
13. Creamy Kabocha Squash Spaghetti
Like pasta Alfredo but even creamier; rich, tangy, and surprisingly simple. The kabocha melts into the sauce, giving you that luxurious texture with just a handful of ingredients.
Louise’s Trick: Always add a squeeze of lemon to balance sweetness in creamy dishes.
14. Pumpkin Pasta Bake
Bubbly, cheesy, and comfort food to its core. We layer pumpkin cubes, mozzarella, and pasta for a crowd-pleaser that freezes beautifully (if it lasts that long).
Breakfasts, Brunch & Bakes
Moist, spiced, and perfect with coffee. Olive oil keeps it tender, while cinnamon and nutmeg do the heavy lifting in the flavor department.
Smooth, creamy, and perfectly spiced, all without eggs or dairy. We make this every year for our Thanksgiving table, and no one ever misses the “classic” version.
17. Pumpkin Muffins
Moist, warmly spiced, and coffee-shop worthy. They are excellent as a healthy fall breakfast or a sweet treat in the afternoon.
18. Cinnamon roasted butternut squash
Sweet, caramelized, and simple enough for weeknights. We roast the squash until golden and finish with cinnamon, olive oil, and a drizzle of honey, the side that makes any meal shine.
Bonus: Sweet Potato Favorites
Because we can’t talk cozy fall cooking without sweet potatoes. They might not be technically winter squash, but they’re every bit as creamy, caramelized, and comforting.
Soft, pillowy, and naturally sweet, this gnocchi is weeknight comfort food with Italian roots. Toss it in our creamy marinara sauce for a restaurant-style meal that takes under 30 minutes.
Moist, spiced, and cozy enough to make your whole house smell like autumn. We use olive oil instead of butter for a Mediterranean twist.
Fluffy, buttery, and just a little tangy thanks to a swirl of Greek yogurt. This one’s our go-to side for Thanksgiving and any cozy weeknight, especially next to mushroom gravy.
A big, cozy bowl of comfort. The sweet potatoes balance the smoky beans and chili spices perfectly. Louise and I serve it with guacamole and pico de gallo, messy, hearty, and absolutely worth it.
Creamy, lightly sweet, and topped with a crisp nutty crumble. We skip the marshmallows and lean on maple syrup, pecans, and olive oil for a version that still feels nostalgic. Perfect for Thanksgiving or cozy Sunday dinners.
Warm roasted sweet potatoes meet tangy feta, arugula, and a drizzle of mustard dressing. It’s colorful, hearty, and holds up beautifully for make-ahead lunches.
Tender chickpeas, creamy sweet potatoes, and wilted baby spinach simmer together in a spiced tomato broth. Serve with warm naan or crusty bread to soak up every bit of sauce.
More fall recipe inspiration
- 25 fall soup recipes (under 500 calories)
- 15 easy kale recipes
- 17 Dinners with a can of chickpeas
- How to roast chestnuts
- 35 easy plant-based desserts
What’s your favorite way to cook winter squash? Tell us in the comments — Louise and I love hearing your weeknight hacks (and we might feature a few next time!).
