Winter Squash: Ultimate Recipe Swap

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Today on Ultimate Recipe Swap we’re sharing recipes that feature winter squash. Apparently, I have a lot of that! Squash, that is.

For weeks and weeks now, our produce box has included at least one or two squash: acorn, butternut, spaghetti, and even kabocha. And I’ve been stockpiling them in the pantry, roasting one or two here and there.

But, I’m in need of inspiration! I loved reading Shaina’s EASY way to roast a whole squash. I’m definitely going to try that soon. Especially one of these monster butternuts!

I would love to hear what YOUR favorite squash recipes are! Share them with us today on Ultimate Recipe Swap.

Ultimate Recipe Swap

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. One frugal part I love about most fall squash (butternut, acorn, spaghetti, but not buttercup or sunshine) is that their seeds are enough like pumpkin seeds to roast them! Freebie, guilt-free snacking!

    I have some cinnamon pumpkin pie spiced ones on the counter this moment!
    🙂 Katie

    • Jessica Fisher says

      Yes, my 14yo has an affinity for butternut seeds. He wants me to deal with them just so he can have the seeds!

  2. I just made soup out of my monsterous butternut…it was 7lbs. The kids except for one really liked it. I also made the pizza on the video that aho linked to with the butternut squash sliced thin and roasted then thrown on top of pizza with bacon and purple onion. It was so yummy I have made it three times. I use a whole small one for that. We still used sauce…as my husband will not eat pizza without sauce but I thought it was wonderful still.

  3. My friend recently made banana and butternut squash muffins. I think there was a Jamie Oliver recipe for that. I never thought to do butternut as a muffin base but hey why not its pretty sweet.

  4. I’ve made this before too. Sorry for commenting so much but my brain works in short bouts right now. HA HA.

  5. You guys read my mind! As I was prepping our spaghetti squash for dinner, I was wondering to myself, “Why can’t I just roast these seeds like pumpkin seeds? Why don’ t I ever hear about people doing it with any seeds other than pumpkin?” Ha!

    Anyway, we had a variation of this for dinner: I would sprinkle cheese on top next time 😉

  6. We had this recipe for dinner and it used up an entire butternut squash. Kids loved it. I added sauteed onion, used regular-fat dairy, and used fresh sage instead of thyme.

  7. I linked a pumpkin recipe — I count those as squash. I hope that’s okay.

    Anyway, it’s not my recipe, but I love this pasta dish:

  8. tamara p says

    2 things I love doing with butternut squash-
    1. Cubing it and roasting it with eggplant, onions, tomatoes, zucchini (anything I have on hand- can use peppers and asparagus too. Any combo) toss with extra virgin olive oil, salt, pepper and fresh thyme. I love it as a side to meat, chicken or fish, or top it on pasta. You can freeze the left overs easily and even chop it to make a bruchetta.
    2. A simple soup of sauteed onions, carrots and celery with extra V olive oil, salt and pepper. Toss in cubed butternut or acorn squash and fresh sage and cook until soft. Add stock and simmer. I use my emersion blender to puree it thoroughly. Finish with some cream. Yum!

    • Jessica Fisher says

      I love the roasted cubes, too. Unfortunately, my fam doesn’t. So, I have to disguise it. 🙁

  9. LOVE winter squash. Love. Thanks for the linky!

  10. Thank you for hosting. I shared my Zucchini and Squash with Onions. I love this!

  11. Samantha says

    I don’t have time to try the linky thing- here is a great recipe for curried butternut soup. I use it as a loose guideline- I usually add more broth depending on the sixe of the squash, and use real red curry paste- makes ALL the difference!

  12. I absolutely adore squash. A friend of mine wisely informed me that you can substitute butternut squash puree into any pumpkin recipe with luscious results — she was right!

  13. I made this recipe last week:

    The only thing I changed was I added a roughly chopped onion to it. Everyone liked it.

  14. One of my favorite and simple ways to eat butternut is cubed and roasted (without seasoning) and tossed with ravioli. Add a bit of butter or olive oil and parmesan. Yum!

  15. I don’t have this recipe in a post to link up, but I love to cut unpeeled butternuts into “chips” and roast them with a little olive oil. They get all crispy and are wonderful with a little goat cheese, too!

    • Jessica Fisher says

      Do you eat the skin?

      • Yep! I slice them as thin as I can (maybe 1/8-1/4 inch) and it actually helps them hold their shape during roasting. I usually only use the neck of the squash so that there is skin all the way around, but you can do half moons too if your squash is big.

  16. An even easier way to cook squash (I wish I could find which blog I read this on! I searched on but couldn’t find it): scrub the skins well, put them — whole — into the crockpot with about a tablespoon of water. Either break off the stem or make a lid out of aluminum foil if it doesn’t fit. Steam it for a few hours. Then, when it’s done, slice (easily!) and scoop.
    I did this last week and used the puree as an ingredient for squash muffins.

    • Jessica Fisher says

      If you could see the squash I used this weekend…. there isn’t a crockpot in the world that could hold it! It barely fit in my oven. LOL

  17. Thanks for the link to the site on how to roast a butternut squash…super easy… 🙂 🙂 Now I can actually try it. Love and hugs from the ocean shores of California, Heather 🙂

  18. I love squash. Any and all kinds. Just recently saw butternut squash pizza with sage. That’s on my list to try next!! Thanks for hosting.

  19. Thanks! I posted one of our winter favorites, fennel-brined pork chops with roasted root vegetables:

    The sweetness of butternut squash balances out the slight bitterness of fennel.

    My favorites right now that are not my own are from Cooking Light (butternut squash bacon pasta) and Pioneer Woman (rosemary brown sugar acorn squash):

    Enjoy and thanks for hosting!

  20. I love all squashes in every form..

    What I did with the last butternut squash that I absolutely adored, is I peeled it (with a regular veggie peeler) then cut it into slices about 1/2-3/4 inches thick.. and placed them in a non-stick slillet that was laced with lightly flavored coconut oil. I sprinkled them with salt & pepper, browned them on one side, then flipped them over & browned on the other side until they were tender. Oh My! I’ve found a new way to love them.. It was fantastic & a great nibble between meals as well.

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