80 Winter Squash Recipes to Make from Now Until Spring

New Thanksgiving tradition? We think so.

Nothing against raw veggies, but there’s something cozy and satisfying about a roasted crudités plate.

Risotto never fails to put us in a good mood, but this fall-ified version takes the cake.

A vegetarian sandwich that can be made ahead? Count us in.

If the squash’s skin is thin, you don’t even need to peel it.

We’re absolutely living for that lemon-yogurt sauce.

Don’t skip pressing the tofu—it’s the best way to get crispy results.

Oh hey, 30-minute dinner (or lunch).

Sorry, onion rings. We’ve found a new favorite appetizer. (Psst: The sauce starts with store-bough mayo.)

Just toss everything on a sheet tray and straight into the oven for an easy autumnal dinner.

FYI, delicata squash skin is totally edible, so skip the tedious task of peeling.

A pomegranate molasses glaze gives these cuties alllll the sweet and sour flavor.

Agrodolce is Italian for “sour and sweet,” and this vinegar-honey glazed squash is no exception.

You can serve it warm—so the cheese gets deliciously melty—or at room temp.

Bitter lettuce and sweet squash is a match made in side-dish heaven.

Tomatoes need not apply. (Yeah, we went there.)

It’s flavorful, warming and easy to prep—everything we want in a weeknight meal.

Aren’t you fancy? (Looks can be deceiving. These are so easy to make.)

Carbs? We don’t know them.

It’s just as smooth, tangy and dippable as the O.G. version., just minus the cheese and butter.

We like to call this one “make-ahead magic,” since it’s even better the next day.

Hasselback potatoes are fine and all, but squash takes things to the next level.

We found love in a bowl-less place.

No one will know it’s packed with hidden veggies, even your picky kids.

It’s like a healthy-ish version of potatoes au gratin. Don’t worry, there’s still plenty of cheese.

This dish, however, contains no fromage at all. Squash is versatile like that.

Instead of arborio rice, this dish uses barley. It’s quick-cooking and full of protein, a double whammy.

You had us at “honey butter,” and again at “burrata.”

Serve it will a loaf of crusty bread for maximum effect.

It’s as cozy and delightful as your warmest fall sweater.

This might be even better than a cinnamon roll, and that’s saying a lot.

The crust is made from masa harina, a type of flour made from corn kernels. (Read: It’s extra flavorful.)

You won’t find fries like these in the frozen aisle.

The fewer the pans, the better the dinner.

Kabocha squash, also known as Japanese pumpkin, is extra sweet and creamy, so good luck saving any leftovers from this dish.

We can’t believe it’s not dairy. (The secret is cashew cream.)

The spicy-sweet hazelnuts are just the cherry on top.

Brunch, dinner or brinner, this will always be a hit.

Not today, chicken.

Even your favorite takeout place doesn’t have this on the menu.

It sounds like a lot of work…but it’s ready in 40 minutes.

Yes, you can and should eat squash for breakfast.

You’ve heard of chicken Parm and eggplant Parm, but what about squash Parm?

Don’t forget the tortilla chips for serving.

This would fit right in on your Thanksgiving table.

There are two types of cheese hidden among those layers.

All our favorite fall flavors got together in one bowl.

It has a little bit of everything: creamy, spicy, salty, sweet.

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Save the plain old lettuce salad for another day.

Magically, the squash makes this cheesy dish even more decadent.

Never heard of honeynut? It’s like the sweeter and more tender tiny cousin of butternut squash (and the star of this dish).

Meal-prep and make-ahead friendly? Yes, please.

Best of all, you don’t have to wash the bowls.

This beats sour cream and onion dip any day.

Homemade pasta only sounds difficult to make. It’s actually pretty easy (and calls for just two ingredients).

We love the combination of spicy harissa and sweet squash.

They’re like zucchini fritters, but for fall.

You’ll want extra pita for dipping, trust us.

Even without meat, this dish manages to be hearty and satisfying.

It’s topped with ricotta, honey and pomegranate for good measure.

If only all our green veggies were served this way.

It’s rich but not too heavy and packed with seasonal favorites. Swoon.

You won’t even miss the tortillas in this one.

They’re kind of like latkes, with an autumnal twist.

We’ll never get tired of this flavor combination. The gnocchi is store-bought to streamline the process.

This is giving the kale Caesar a run for its money.

Can this be dinner every night? Asking for a friend…

Everything’s tastier when it’s served as a taco.

Yes, you can even use winter squash in dessert. (Pumpkin is a squash, after all.)

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Serve it over rice or mashed potatoes, or just on its own.

When you need a break from the stick-to-your-ribs meals, this feel-good salad will be waiting.

Pie for dinner? Don’t mind if we do.

This would make a mean meal-prep lunch.

See? Roasted vegetables don’t have to be boring.

Psst: You can assembly the ingredients in a bag, freeze it, then cook when you’re ready (or feeling super lazy).

This is going to be our new go-to side dish, we can just tell.

This calls for a fresh pot of coffee.

You’ve got one pan and 20 minutes to spare, right?

They’re pretty and fancy enough for a holiday spread, but simple enough for any night of the week.

Are you a restaurant chef or something?