Have you been cooking with winter squash this season? The varieties are all so flavorful, subtly sweet, and so much fun to cook with. Whether you’ve got Acorn, Delicata, Spaghetti, Butternut, Pumpkin, or Kabocha squash on hand, I’ve got the Vegan Winter Squash Recipes you need!
As soon as summer fades to fall I start gathering my favorite winter squash recipes. Using in-season squash adds the perfect subtly sweet, nutty, colorful touch to my favorite recipes, and as a bonus? Squash is delicious with pasta, which is one of my favorite foods! These Winter Squash Recipes use my favorite produce of the season to create flavorful, brightly-colored dishes that are all vegan and gluten-free.
What Are the Winter Squash Varieties?
How to Cut Squash
Most squash varieties quash are big, awkwardly shaped, and have tough skin to peel, so a lot of people are tempted to buy frozen or pre-cut options. I don’t recommend buying pre-cut squash, though…I’ve found they get slimy so quickly! Freshly-cut squash is sweeter, fresher, more flavorful, and usually brighter in color. I promise it isn’t as hard as it seems! Use a vegetable peeler to remove the skin in long strips. Cut the squash in half (for butternut squash, cut right above the rounded bulb-looking section, then cut the rounded section in half), and you’ll see the seeds! Scoop those out, and your squash is ready to be diced into 1-inch sections. Check out my Instagram Reel below where you can see me do this with butternut squash!
If you’ve never cooked with spaghetti squash before, you might think it seems too good to be true. It really is squash magic! Once cooked, the flesh on the inside of a spaghetti squash easily shreds using just a fork into long, thin strands of…well, spaghetti! No spiralizer or special tools needed.
- Instant Pot Spaghetti Squash
- Creamy Vegan Spaghetti Squash with Marinara
- Vegan Baked Cheesy Spaghetti Squash with Broccoli
- Roasted Spaghetti Squash with Black Lentils & Creamy Marinara
- Vegan Chickpea Bolognese Spaghetti Squash
To add more substance to a spaghetti squash meal, try making my Best Italian Vegan Meatball recipe! They’re so good with marinara and spaghetti squash.
These smaller squash don’t get the attention they deserve! Delicata squash are easier to handle, they have fun stripes on the skin, and they cut into satisfying half circles. I love them in salads or just roasted with a bit of maple and sea salt! And the skin is thin and edible so no need to peel!
This is one of the more well-known winter squashes, and with good reason! Butternut squash has a beautiful, vibrant color and adds the perfect sweetness to fall recipes. I love pairing it with caramelized onion, roasted garlic or sage for the most incredible balance of flavors. Butternut squash is a good source of fiber, potassium and magnesium. It’s loaded with vitamins A and C and also contains phytochemicals (natural plant chemicals) that support vision, heart and gastrointestinal health.
- Maple Roasted Butternut Squash
- Maple Roasted Butternut Squash Hummus
- Creamy Vegan Roasted Butternut Squash Soup
- Maple Roasted Butternut Squash & Apple Quinoa Salad
- Creamy Butternut Squash “Risotto” (no rice needed!)
- One-Skillet Baked Butternut Squash Pasta with Sage
- Easy Instant Pot Vegan Butternut Squash Soup
- No-Boil Creamy Vegan Butternut Squash Baked Orzo
- Creamy Vegan Butternut Squash Pasta Sauce
Acorn squash is naturally sweet, tender, and so flavorful! One of the more surprising ways I use it is in a breakfast bowl. With maple, a scoop of plant-based yogurt, and a sprinkle of granola it’s a delicious morning meal. You could even make an acorn squash dessert! Make it with a drizzle of pure maple syrup, then add a scoop of my Easy Vegan Vanilla Blender Ice Cream. Dessert AND a veggie?! That’s a win!
Kabocha squash is newer to the blog! I recently shared my Maple Sugar Roasted Kabocha Squash and everyone who’s tried it has reported loving this squash variety. It’s not as common as butternut or spaghetti squashes, but I love how sweet and flavorful it is, and you don’t have to peel Kabocha Squash before eating! The skin is thin, nutritious, and flavorful.
I have too many pumpkin recipes to list here; in fact, I have an entire post with all of my pumpkin recipes! I do have some favorites that I think you’ll love if you have some pumpkin puree you’d like to use. Pumpkin offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K. It’s delicious in both savory and sweet recipes, and you’ll find both below! The methods below also work with butternut squash and kabocha squash if you want to make butternut squash puree or kabocha squash puree.
Savory Pumpkin Recipes
Sweet Pumpkin Recipes
More Squash Resources
- How to Roast Pumpkin Seeds – This works for any squash seeds! Roast your acorn, spaghetti, butternut, or kabocha squash seeds and see which variety is your favorite.
- No-Waste Vegetable Broth – This is a recipe that uses veggie scraps to create flavorful broth to use in soups and other recipes. If you have your squash skin and seeds, you can use it in this recipe!
- My Vegan & Gluten-Free Fall Meal Plan uses several delicious squash recipes!