92 Things to Do With Winter Squash

From the Recipe Creator: When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen

From the Recipe Creator: We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario

From the Recipe Creator: One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas

From the Recipe Creator: Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: This recipe is as simple as it is beautiful. It combines unique flavors that, when blended together, create an out-of-this-world taste sensation. You can try other roasted, salted nuts instead of the soy nuts and use warmed berry jam in place of the molasses. —Mary Baker, Wauwatosa, Wisconsin

From the Recipe Creator: This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. —Sharon Collison, Newark, Delaware

From the Recipe Creator: Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. —Sasha King, Westlake Village, California

From the Recipe Creator: This light squash recipe is quick, simple and bursting with rich flavors. It looks so elegant when served on a lovely platter. —Judy Armstrong, Prairieville, Louisiana

From the Recipe Creator: This can be served as a side or as the main dish for breakfast, lunch or dinner. I like to serve it topped with poached or fried eggs for breakfast. —Valerie Donn, Gaylord, Michigan

From the Recipe Creator: I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. —Jeff Tori, Johnstown, Colorado

From the Recipe Creator: I love using frozen cooked winter squash because the hard work—peeling, chopping and cooking—is all done for me. — Jennifer Roberts, South Burlington, Vermont

From the Recipe Creator: My two young children love this buttercup yellow bread. Squash makes it moist and goes so well with the cinnamon. This will be a welcome addition to a brunch or dinner table.—Misty Thompson, Gaylesville, Alabama

From the Recipe Creator: Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen

From the Recipe Creator: When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island

From the Recipe Creator: My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. —Iola Butler, Sun City, California

From the Recipe Creator: I created this dish after my father had triple bypass surgery. He loves comfort food and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a great way to sneak in some veggies for children. —Megan Schwartz, New York, New York

From the Recipe Creator: While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts

From the Recipe Creator: I'm a freelance writer who sometimes needs a break from a long session of working on a story. That's when I escape to the kitchen to whip up something that's good to eat, yet easy to prepare. This is one of my favorites!

From the Recipe Creator: Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

From the Recipe Creator: My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!—Maura Calusdian, Londonderry, New Hampshire

From the Recipe Creator: I absolutely love squash—and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia

From the Recipe Creator: Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen

From the Recipe Creator: I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. —Joseph A. Sciascia, San Mateo, California

From the Recipe Creator: 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

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

From the Recipe Creator: My children often request this dish. It also adds a great "wow" factor to a festive buffet table.—Andria Peckham, Lowell, Michigan

From the Recipe Creator: If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. —Jessica Levinson, Nyack, New York

From the Recipe Creator: I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California

From the Recipe Creator: Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California

From the Recipe Creator: Lightly sweetened with nutmeg, cinnamon, butter and brown sugar, this easy butternut squash recipe offers plenty of harvest-fresh flavor. —Heidi Vawdrey, Riverton, Utah

From the Recipe Creator: After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

From the Recipe Creator: My son’s favorite dish uses homegrown spaghetti squash, kielbasa, and pico de gallo or salsa. —Pam Mascarenas, Taylorsville, Utah

From the Recipe Creator: This is one of the best ways to prepare butternut squash and is great alongside grilled steak or chicken. As a bonus, butternut squash is full of vitamin A. —Esther Horst, Monterey, Tennessee

From the Recipe Creator: Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. —Katie Ferrier Gage, Houston, TX

From the Recipe Creator: I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania

From the Recipe Creator: Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious! —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: 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

From the Recipe Creator: My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we slow-cook it with pork chops and orange juice. —Mary Johnson, Coloma, Wisconsin

From the Recipe Creator: While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania

From the Recipe Creator: 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 spaghetti squash recipe, I discovered something fun to eat! —Becky Ruff, Mc Gregor, Iowa

From the Recipe Creator: When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona

From the Recipe Creator: I love this roasted butternut squash because it’s marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. —Marie Willette, Bellows Falls, Vermont

From the Recipe Creator: Give stuffed acorn squash a taste of the Southwest with this comforting recipe. We love the crunch of the toasted almonds, heat of green chiles, and creamy texture of avocado. —Martha Sparlin, Albuquerque, New Mexico

From the Recipe Creator: I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey

From the Recipe Creator: I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the cranberries and squash cooking in the oven is just as heavenly as the flavor itself. —Jamillah Almutawakil, Superior, Colorado

From the Recipe Creator: 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

From the Recipe Creator: Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado

From the Recipe Creator: Butternut squash is so versatile, I use it to make a sweet and savory bread that’s fabulous for breakfast, snacking or even dessert. —Sarah Meuser, New Milford, Connecticut

From the Recipe Creator: Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. —Lindsay Oberhausen, Lexington, Kentucky

From the Recipe Creator: If you like ham and bean soup but don’t want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile. —Taste of Home Test Kitchen

From the Recipe Creator: Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

From the Recipe Creator: Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois

From the Recipe Creator: Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. —Wanda Richardson, Somers, Montana

From the Recipe Creator: My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.

From the Recipe Creator: This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND

From the Recipe Creator: If you have squash or cranberry lovers at the table, here’s your new go-to recipe. It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. —Dorothy Pritchett, Wills Point, Texas

From the Recipe Creator: Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: Everyone eats for comfort during the holidays, but comfort foods aren't necessarily healthy. To make a classic comfort food dish healthier, I came up with this lovely take: butternut squash shepherd's pie with ground turkey. It's perfect for putting out on your holiday buffet table. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California

From the Recipe Creator: With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

From the Recipe Creator: Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! —Glendora Hauger, Siren, Wisconsin

From the Recipe Creator: Brighten blustery gray days with steaming bowlfuls of butternut squash apple soup that's the color of California sunshine. It's velvety, rich and slightly sweet! This low-fat recipe's a keeper. —Jane Shapton, Irvine, California

From the Recipe Creator: 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

From the Recipe Creator: Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. —Ellie Klopping, Toledo, Ohio

From the Recipe Creator: My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California

From the Recipe Creator: Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin

From the Recipe Creator: I created this recipe for our local persimmon festival, using homegrown squash. I like to make two pies, with toffee bits and pecans for garnish. —Betty Milligan, Bedford, Indiana

From the Recipe Creator: When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California

From the Recipe Creator: I love to use my garden produce in this veggie-packed soup. Serve it with bread or oatmeal dinner rolls and you have a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana

From the Recipe Creator: This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky

From the Recipe Creator: I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario

From the Recipe Creator: These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio

From the Recipe Creator: Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California

From the Recipe Creator: I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California

From the Recipe Creator: My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana

From the Recipe Creator: This is the best shepherd’s pie recipe I’ve ever tasted. It’s very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California

From the Recipe Creator: 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

From the Recipe Creator: My mom made this pie—never pumpkin—each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! —Patti Ann Christian, Ararat, North Carolina

From the Recipe Creator: The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan

From the Recipe Creator: Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. —Katia Slinger, Columbus, Georgia

From the Recipe Creator: Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California

From the Recipe Creator: 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

From the Recipe Creator: This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. —Jean Williams, Stillwater, Oklahoma

From the Recipe Creator: 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

From the Recipe Creator: Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York

From the Recipe Creator: I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, Utah

From the Recipe Creator: This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado

From the Recipe Creator: 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

From the Recipe Creator: Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original spaghetti squash casserole recipe at a cooking class, and I've made it many times since. It's unique and tasty. —Mina Dick, Boissevain, Manitoba

From the Recipe Creator: When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas