A Winter Squash Wonderland: 22 Easy, Delicious Recipes For Thanksgiving & Beyond

From the dense, sweet flesh of the kabocha to the rich, orange flesh of the butternut to the pale yellow, sweetly nutty flesh of the delicata and more, winter squash have a lot to offer, especially with Thanksgiving just around the corner.

Their rich, flavorful flesh is delicious so many ways - both savory and sweet. These squash also pack a nutritional punch -- high in dietary fiber, low in calories and filled with goodies like vitamin A, vitamin C, a whole bevvy of B vitamins, folate and more.

Winter squash are also cheap and readily available all year due to their long shelf-life. Look for locally-grown, organic varieties and consider growing your own next year - it's really easy!

Before you dive in to the recipes below, I have a few parting pieces of advice:

1. With a few exceptions, you can substitute any winter squash for whatever I have used in the recipes below so don't get hung up on the specific type.

2. Don't forget to save the seeds and roast them - they make a delicious, nutritious snack (my kids love them.)

3. Try my tip for an easier way to de-seed squash.

Enjoy!

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SOUPS & STEWS

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich and serve with peasant bread or brown rice and a green salad.

Quick Coconut Curry with Winter Squash & Veggies
This is a wonderful go-to meal that is packed with flavor and also wildly good for you. The vegetables are flexible but kabocha squash is one of my favorite additions because it's dense, fluffy, sweet flesh pairs so nicely with the warm curry powder and the coconut milk. Vegan to boot!

Curried Chicken with Kabocha Squash & Mustard Greens
Beautiful purple and green mustard greens have a spicy flavor that mellows nicely when cooked. Paired with dense, sweet kabocha squash, rich, creamy coconut milk, curry powder and chicken, the greens add a wonderful kick to this hearty one-pot meal.

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. You can't lose with this soup! If you're not a vegan, top with a little sour cream.

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ROASTED, BAKED, SAUTEED & PUREED

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Sage & Nut-Stuffed Delicata Squash
The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note. This hearty, vegetarian main dish has never failed to please. You can substitute a different winter squash, of course, though delicata is my favorite for this recipe.

Red Kuri Squash with Indian Spices
Pair red kuri squash's sweet, mellow flavor with a little heat and lots of exotic spices - jalapeno, ginger, garlic, cumin, onions and good old garam masala. Top with some fresh cilantro and serve  alongside stewed lentils (or chickpeas) and brown rice for a hearty, nutritious meal.

Kaddo Bourani - Sweet Baked Pumpkin with Tangy Mint Yogurt Sauce & Spiced Beef
Iin this Afghan favorite, sweet baked pumpkin is topped with a tangy, minted yogurt sauce and a drizzle of deliciously spiced beef. Use flatbread or naan to mop up the wonderful mix of sauces. The flavors are surprising and addictive.

Baked Stuffed Acorn Squash with Sausage & Cranberries
Nutty, roasted acorn squash is complemented by rich sausage, sweet-tart dried cranberries, onion, a little grated apple, rice and a little fresh sage that provides a warm, earthy note. Divine! Acorn squash require a bit more cooking time than delicata or butternut so you should pre-bake before filling and baking again.

Sweet & Salty Simmered Kabocha Squash
The sweet, nutty flavor of Kabocha squash's dense flesh is intensified by simmer the squash cubes in a mixture of soy sauce, water and brown sugar until tender. Kabocha is also known as "Japanese pumpkin" where this dish is apparently a beloved snack. Not sure my kids will go for it but I may give it a try just to see...

Red Pepper & Sausage-Stuffed Butternut Squash
An Italian-inspired stuffing for sweet roasted butternut squash. Pine nuts, sweet Italian sausage, red pepper and Parmesan cheese make for a decadently delicious stuffed squash. And it's just as good, or maybe better, the next day.

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

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WITH PASTA, RICE & ANCIENT GRAINS

Roasted Delicata Squash & Tortellini Salad with Cranberries, Greens & Pepitas
Although I call this a salad, it's really a meal in and of itself. Salty cheese tortellini, fresh baby spinach, sweet, mellow roasted delicata squash and a handful of dried cranberries and crunchy pepitas. You probably will not have any leftovers...

Butternut Squash Ravioli with Brown Butter, Sage & Pine Nuts
If you have a chance to make these ravioli, invite some friends to join you and turn it into a party - many hands make light (and fun) work. Make extra and freeze them - you will be so thankful later!

Farro Salad with Roasted Winter Squash, Baby Spinach & Chevre
Farro is one of those trendy ancient grains that is delicious and easy to cook. The nutty, mellow grain provides a perfect backdrop for sweet, roasted delicata squash, fresh greens, creamy, tangy goat cheese and a sprinkling of dried cranberries or cherries.

Pumpkin Mac 'n Cheese
Homemade mac 'n cheese is pretty incredible on its own but it "goes to 11" with the addition of roasted pureed pumpkin. Thyme, parsley and savory give it even more depth and flavor. Yum!

Roasted Butternut Squash Risotto
Creamy, savory risotto pairs beautifully with the sweet, richness of roasted butternut squash. There's some stirring involved but the end result is well worth the effort.

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SWEETS!

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Just make sure you get a sugar pumpkin since the kind you buy to carve do not taste good (though the seeds are delicious roasted!) This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

Spiced Butternut Squash Waffles
Butternut squash adds flavor and nutrition to classic waffles. Cinnamon, cloves, nutmeg and vanilla tie everything up in a cozy, warm package. Top with maple syrup and a dollop of whole milk yogurt for a delicious breakfast or brunch.

You might also like:

• 15 Unbeatable Kale Recipes
• 23 Tried & True, Easy Thanksgiving Recipes
• 16 Zucchini Recipes to Inspire

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Kaddo Bourani - Baked Pumpkin with Minted Yogurt and Spiced Beef

In this Afghan favorite, you bake pumpkin with sugar and cinnamon until it is soft and tender, top it with a mint-flecked, garlicky yogurt sauce and a drizzle of ground beef (or lamb) that's been cooked in a earthy, spiced tomato sauce and some flatbread to mop up the sauce. The combination of flavors and textures is both unexpected and addictive.

I fell in love with this wonderfully flavorful, exotic dish the first time I tried it at the Afghan Grill many years ago when I lived in Washington, DC. It is so good that I never really tried anything else at the restaurant...

I had not eaten kaddo bourani in almost 10 years but when my younger son brought a sugar pumpkin home from a field trip last month, I started daydreaming about it. It's been so long that I could not even remember what it was called but Yelp came through - I found a description and the name in the first review of the Afghan Grill. Then I came up with the recipe below by picking and choosing the bits I liked from the many different recipes I found online.

The hardest part of making this dish is dealing with the pumpkin - peeling it, de-seeding it (save the seeds to roast!), and cutting it up. But it's not very hard...

You brown the pumpkin in a Dutch oven on the stovetop for a few minutes to give it a little color and caramelization.

Then sprinkle it with cinnamon and sugar and move it to the oven with the top on. While the pumpkin is baking, you make the yogurt sauce and get your beef or lamb cooking on the stove top.

Saute the onions and garlic until translucent then add the beef, tomato, red pepper flakes, turmeric, coriander, salt and pepper. It doesn't take long for everything to come together. Warm your flatbread and serve. SO GOOD!

-- print recipe --
Kaddo Bourani
Serves 4

Ingredients

For the pumpkin
* 4 Tbsps peanut or grapeseed oil
* 1 good-sized (2.5-3 lbs) sugar pumpkin
* 1/4 cup cane sugar
* 1 tsp ground cinnamon

For the beef
* 2 Tbsps olive or grapeseed oil
* 1 lb organic, grass-fed ground beef (or lamb)
* 1 large yellow onion, diced
* 2-3 large cloves garlic, minced or pressed
* 1 large tomato, diced
* 2 Tbsps tomato paste
* pinch of red pepper flakes
* 1-inch piece of ginger root, peeled and minced
* 3 tsps ground coriander
* 1/2 tsp ground turmeric
* 2 tsps sea salt (or to taste)
* 2 tsps freshly ground pepper

For the yogurt sauce
* 2 cups plain yogurt (full fat)
* 3 tsps chopped, fresh mint
* 1 clove garlic, pressed or finely minced
* Sea salt and freshly ground pepper to taste

Directions

1. Preheat the oven to 350 degrees. Cut the pumpkin in half and scoop out the seeds and guts (reserve the seeds for roasting - they're so good and good for you) and scrape away any goopy bits. Peel the pumpkin halves, removing all the rind and any green or hard bits. Cut the pumpkin into 1-inch cubes.

2. Heat the oil in a Dutch oven over medium heat and saute the pumpkin cubes until lightly browned. Turn off the heat and sprinkle the sugar and cinnamon evenly over the pumpkin, stirring to ensure that everything gets coated. Put the lid on the Dutch oven and place it in the oven to bake for 30 minutes or until tender.

3. Make the yogurt sauce. Mix the yogurt, mint, garlic, salt and pepper together and mix to combine. Taste and adjust the seasonings then cover and put in the fridge.

4. Make the beef (or lamb). Heat the oil in a frying pan over medium heat and saute the onion and garlic until translucent. Add the beef and brown for 2-3 minutes then add the rest of the ingredients - tomato, ginger, spices, tomato paste and cook until the liquid has cooked down, about 10 minutes. Taste and adjust the seasonings.

5. Serve warm with warm flatbread, naan or pita bread.

You might also like:

• Indian-Spiced Red Kuri Squash
• Red Pepper & Sausage-Stuffed Butternut Squash
• Cumin-Scented Quinoa with Grated Beets & Curried Beet Greens

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Roasted Shrimp and Feta Over Fennel-Scented Tomato Sauce

There's something magical about this meal -- a rich, fennel and garlic-scented tomato sauce topped by a layer of shrimp, lemony bread crumbs and little chunks of salty feta cheese. You bake it all in the oven until everything gets piping hot, melty and browned, then serve it over a pile of spaghetti.

The flavors manage to be both complex and comforting at the same time and it's filling and warming. I learned about it from my friend, Kali, who found it in Ina Garten's Barefoot Contessa, How Easy Is That? I don't own this book yet but if the other recipes in it are anything like this one, I need to get a copy.

You start with the sauce. We happened to have quite a lot of fennel growing in the garden that needed to be picked before the first frost.

I love fennel's feathery, licorice-scented fronds and saved them for use in salads. You chop the bulb up and it lends a lovely anise flavor to the tomato sauce. Trust me, it goes beautifully with the feta and the shrimp.

I was fortunate in that our garden also provided the tomatoes for the sauce. Lots of ripe Romas and cherry tomatoes. But you can use a jar of chopped or whole tomatoes, too. I try to avoid canned tomatoes because there is still no way to avoid BPA in those cans - more info on how to find BPA-free tomatoes here.

Sauté the fennel and garlic until softened then deglaze with white wine and add the tomatoes, herbs and other flavorings and let it simmer for a little while.

While it's cooking, prepare the breadcrumbs which are speckled with lemon zest and parsley and made rich with melted butter. You can either cook this dish in the same skillet you made the sauce in (assuming that it's ovenproof) or transfer it to a baking dish. Top the sauce with the shrimp, scatter the feta over them and top with the lemony breadcrumbs.

Then bake it until the top is nicely browned - about 15 minutes.

Serve over pasta with a vegetable side or a green salad. Delicious, warming and filling in the best sense of the word.

-- print recipe --
Roasted Shrimp and Feta Over Tomato Fennel Sauce
Serves 6

Ingredients

* 4 tablespoons organic olive oil, divided
* 1 1/2 cups medium-diced fennel bulbs
* 3 large cloves of organic garlic, minced or pressed
* 1/4 cup dry white wine
* 1 (14 1/2-ounce) can diced organic tomatoes (I used fresh as they taste better)
* 2 tsps tomato paste
* 1 tsp dried oregano
* 1 Tbsp Pernod (I skipped this - still good without!)
* 1 tsp sea salt
* 1/2 tsp freshly ground black pepper
* 1 1/4 pounds peeled shrimp with tails on
* 5 ounces feta cheese, coarsely crumbled
* 1 cup bread crumbs
* 3 Tbsps minced fresh parsley
* 1 tsp grated lemon zest
* 2 lemons, cut into wedges (optional)

Directions

1. Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

2. Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

3. Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot over pasta with the remaining lemon cut into wedges.

You might also like:

• Harvest Lasagna
• Goat Ragout with Figs & Rosemary Over Pappardelle
• Butter Squash Ravioli with Browned Butter, Sage & Pine Nuts

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.