Five Favorite Recipes for Roasted Winter Squash
Last month I realized I’d never be able to spotlight all my favorite recipes by featuring them one at a time, so I decided that once in a while I’d do Friday Favorites, where I spotlight five favorite recipes around a common theme. One of my most-loved fall foods is winter squash, and I think roasting is the perfect way to cook winter squash, so today I’m sharing five recipes for roasted butternut or buttercup squash. You can use other types of squash as well, but if you like winter squash do try one of recipes, starting with the Agave and Balsamic Glazed and Roasted Buttercup Squash above, which I loved when I tested the recipe.
Three of these favorites use butternut squash, which is delicious but has a very hard skin. You may want to read How to Peel and Cut Up a Butternut Squash, and then try this recipe for Roasted Butternut Squash with Lime and Rosemary.
For an easy dinner that is perfect this time of year, I’d highly recommend this recipe for Roasted Winter Squash and Sausage with Herbs. I used a piece of Jarrahdale squash I got from a neighbor, but you could also use other types.
If you’d like a slightly different take on butternut squash, try this Roasted Butternut Squash with Moroccan Spices. You’ll have some extra spice mix left to try on other vegetables.
Finally, this Roasted Butternut Squash with Lemon, Thyme, and Parmesan has a great combination of flavors.
All these favorite recipes for roasted winter squash will be added to the Recipe Favorites page in the recipe index. You can find more winter squash ideas in the Vegetables section of the index.
See more favorite recipes I’ve featured on Friday by using the label Friday Favorites.
Get a FREE APP with low-carb recipes from around the web, including Kalyn's Kitchen.
Yes, these are all my photos.
Oh my goodness these look amazing! Are they actual pictures of your results? I'm going to have to try a couple of these. Just in time for Thanksgiving too. Thanks.
Winter squash isn't allowed for phase one. If you click the link to the recipe it always tells what phase it's suitable for.
hi this looks delicious – is it Phase One friendly?
I love winter squash of all types, and your Moroccan Spice sounds delish! It is on tonight's menu,I'm really looking forward to it!
Thanks Sandi; I can tell that winter squash has a lot of fans!
My favorite part of this time of year is the roasted vegetables… like fresh tomatoes in the summer.
I will be coming here when I'm searching for a new recipe.
Another friday's favorite for sure 🙂
Chere Michelle and Ronelle, thank you! So glad you're feeling inspired by the roasted squash recipes.
Oh, great recipes, all of them…one a week…what could be better? There is always something delicious to be found here at your kitchen, Kalyn…
bisous
Ronelle
Squash! I LOVE THE FALL for this reason 🙂 Yummy. This post pic looks amazing so I can't wait to read more. Thanks!
Dara, all these recipes can be used with any type of winter squash, including acorn.
Any ideas for Acorn squash? I'm stuck in the butter/brown sugar rut with it. Don't get me wrong, I could eat it that way ALL the time, just curious if there are any other ideas!
-Dara
These recipes look amazing..great work on the pictures.
Cheers
Beth
Simona, so glad my method worked out for you!
Great selection of recipes! My first attempt at peeling a butternut squash was not exactly successful, but then I got a vegetable peeler like the one shown in your post and things got much better. I peeled a pumpkin the other day with it and it was also a breeze. Have a great weekend!
JD, I have used that pre-peeled and cubed butternut squash and agree that it's a great convenience food. When I have the time though I great prefer the freshly peeled whole squash. The pre-cubed squash is a little dried out in comparison and much more expensive, but if it gets people to cook butternut squash I'm all for it!
For the last month or so, Costco stores here in Alberta have been carrying 2 pound plastic boxes of cubed fresh Butternut squash in their cold veg room. Fantastic! JD
Jeannette, sorry it seemed like I was ignoring you. Truly I wasn't, just hadn't gotten down to your comment yet when I replied above. The Jarrahdale squash is similar in flavor to butternut from what I can remember. I only had it that one time, and alas forgot to look for the seeds last spring, so I'll have to put it on my garden list for this next year!
Bonnie there is a link in this post for something I wrote about How to Peel and Cut Up a Butternut Squash. I think some of the other squashes are a bit easier.
Joanne, thanks. I love it too!
I've never seen a Jarrahdale squash, it looks so interesting. Is it sweet like kabocha or butternut squash? Roasted winter squash with the moroccan spices sounds like a great combintation.
What a haven of deliciousness! I'm always looking for new squash ideas and I cook with it constantly!
Stupid question for those of you who are ecpert cooks, but Kalyn , do you have any great tips for peeling squash? I am fine with zucchini, but what about the others? And if you've already addressed this topic in the past I apologize; just point me in the right direction!
Thanks Susan. I love that mix on carrots too.
All excellent choices! Winter squash is also one of my favorite things. I used your Moroccan spice rub on some roasted rainbow carrots earlier today and it was fantastic! Thanks!
Lydia, thanks! And I like them all so I can't offer any suggestions.
Katie, I love hearing that! I think the parmesan really sets off the roasted flavor of the squash.
Your roasted butternut squash with lemon, thyme, and parmesan is still my all time favorite squash recipe. I always make it for fall and winter potlucks and everyone raves about it. About half of the time I forget the lemon juice and I almost always use dried thyme, but it's still fantastic.
How can I choose a favorite? They all look absolutely delicious.