31 Healthy Winter Squash Recipes

This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California

Pears give this harvest soup a pleasant sweetness and nice velvety finish, while curry and ginger provide delightful flavor. —Sarah C. Vasques, Milford, New Hampshire

We seem to eat for comfort during the holidays…but comfort foods aren’t necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take on shepherd’s pie. It’s perfect for putting out on your holiday buffet table. —Ann Sheehy, Lawrence, Massachusetts

When it comes to fries, I’ve made everything from apple and carrot to pumpkin and zucchini. The sour cream sauce is just heavenly. —Paula Marchesi, Lenhartsville, Pennsylvania

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin

Squash was a hard sell with our family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut

One of our favorite comfort food dinners is spaghetti and meatballs. We’re crazy about this lightened-up, healthier version featuring so many veggies. The same beloved flavors with more nutritious ingredients! — Courtney Stultz, Weir, Kansas

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California

My colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try it with a squirt of Sriracha. —Loanne Chiu, Fort Worth, Texas

This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut

This acorn squash recipe was passed down to me from my grandma, who always served it at Thanksgiving. Now I make it whenever I’m feeling nostalgic. —Rita Addicks, Weimar, Texas

Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that taste so good, your family won’t notice it’s meatless. —Taste of Home Test Kitchen

This salad makes an easy and special side dish for Thanksgiving dinner, and it’s packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri

This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it—you really can’t go wrong! —Joanne Iovino, Kings Park, New York

I first created my son’s favorite dish using homegrown squash, kielbasa and salsa. This variation uses only four ingredients. —Pam Copeland, Taylorsville, Utah

Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork, turkey and chicken sausage. —Melissa Pelkey Hass, Waleska, Georgia

My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin

Butternut squash and kale are two of my favorite fall vegetables. Combined with cashews and feta in a puff pastry, it makes me think this could be a fall version of spanakopita! This could be served for brunch, lunch or dinner as an entree or it could be cut into smaller pieces and served as an appetizer. —Arlene Erlbach, Morton Grove, Illinois

We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen

This colorful salad is easy to make—and it’s even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of arugula. —Nancy Buchanan, Costa Mesa, California

If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there’s always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio

This time of year, I can’t resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. —Craig Simpson, Savannah, Georgia

Of all the delicious Thanksgiving side dishes you’ll have on your spread, this one will surprise guests the most. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the perfectly roasted squash slices. —Ann Marie Moch, Kintyre, ND

This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. —Robin Haas, Cranston, Rhode, Island

I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this recipe, I discovered that spaghetti squash is fun to experiment with as well as eat. —Becky Ruff, Mc Gregor, Iowa

Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It’s a treat—but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. —Trisha Kruse, Eagle, Idaho

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. —Donna Lamano, Olathe, Kansas

I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. —Stephanie Campbell, Elk Grove, California

We make this treasured family goulash recipe using squash from our own backyard. The chili powder and cayenne really warm you up! —Allison Wilmarth, Forest City, Pennsylvania

This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. —Melissa Brooks, Sparta, Wisconsin

My twin sister and I came up with this recipe after losing 25 pounds and craving comfort food. We have many recipes using spaghetti squash in place of pasta. —Courtney Varela, Aliso Viejo, California