6 Delicious Squash Recipes You’ve Got to Try

Squash is one of the most versatile ingredients. Whether you roast it, bake it or purée it, the vegetable’s sweet and nutty flavour shines through. Don’t believe us? Give one of these recipes from the WL archives a try.

Butternut Squash with Pumpkin Seed Spiced Butter

We never would have thought to pair butternut squash with Greek yogurt, but we’re so glad chef Shelley Adams did! Roasted until caramelized, the sweetness of the vegetable is the perfect vehicle for the tangy sauce. Meanwhile, the pumpkin seed spiced butter (seasoned with cumin, turmeric, cinnamon and red pepper flakes) brings some heat and crunch to the plate.

Mushroom Bolognese on Spaghetti Squash

Treating spaghetti squash as if it’s spaghetti noodles is an age-old technique. In fact, this is a re-imagined version of a recipe from our 1987 cookbook. So, how did Tracey Kusiwiecz bring it into the 21st century? By topping it with a hearty mushroom bolognese, she turned a meaty classic into an instant vegan hit. Trust us: you’re going to want to bookmark this one for later.

Braised Lamb Shoulder with Butternut Squash-Ricotta Gnocchi

The squash component in this dish from chef David Robertson may be small, but it packs a pretty big (read: delicious) punch. Made with a mix of butternut squash and ricotta, the gnocchi is super light and airy. Plus, it’s great for sopping up that rich sauce, which is made by reducing the lamb braising liquid.

Kabocha and Wild Rice Salad

Chef David Robertson strikes again! This substantial salad is a great option for when the weather starts to cool and you want something hearty. Loaded with flavour and texture (soft and sweet roasted kabocha squash, chewy wild rice, crunchy spiced pumpkin seeds, salty parmesan cheese and a tart cranberry-champagne vinaigrette), you’ll be going back to this recipe again and again.

Butternut Squash Hummus

We assumed this recipe from Kelowna’s Frankie, We Salute You! would be difficult to make (something that tastes this good can’t be easy), but it’s actually quite simple. All you need to do is toss some boiled squash and carrots, chickpeas, lemon juice, tahini and a few other ingredients in the blender and combine until smooth. Refrigerate for a bit before serving with grilled sourdough and your fave veggies. Goodbye forever, store-bought hummus—we’re done!

Creamy Butternut Squash Pudding

Make sure to save room for dessert! This creamy pudding from Lawren Moneta has notes of caramel, cinnamon and ginger that are reminiscent of pumpkin pie—but it comes together in a fraction of the time. Do yourself a favour and top it with a big dollop of whipped cream. You won’t regret it.