5 Squash Recipes That’ll Make You Forget Boring Side Dishes Forever

Let’s give squash the main-character energy it deserves. These five recipes are cozy, colorful, and ridiculously good—like, “did I just eat vegetables for dinner and love it?” good. Whether you’re cooking for a weeknight win or showing off at a dinner party, these dishes deliver big flavor with minimal fuss. Ready to turn squash into your new go-to? Let’s cook.

1. Smoky Roasted Delicata With Chili-Lime Honey Drizzle

Delicata squash is the weeknight hero—no peeling required, naturally sweet, and it roasts into caramelized perfection. This version gets a smoky kick, a tangy lime finish, and a little honey to make it all sing. It’s the easiest side dish that tastes like a chef made it.

Ingredients:

• 2 medium delicata squash, halved, seeded, and sliced into 1/2-inch crescents
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh cilantro
• 1/4 cup crumbled feta or cotija (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Toss squash with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread in a single layer.
3. Roast for 20–25 minutes, flipping halfway, until edges are caramelized and tender.
4. In a small bowl, whisk honey, lime juice, and red pepper flakes. Drizzle over hot squash.
5. Top with cilantro and feta/cotija if using. Serve warm.

Pro tip: Add toasted pepitas for crunch or swap lime for lemon if that’s what’s in the fridge. This pairs beautifully with grilled chicken, tacos, or a grain bowl situation.

2. Creamy Butternut Orzo With Crispy Sage And Brown Butter

This dish is like a cozy sweater in a bowl. Imagine silky butternut folded into tender orzo, all glossed with nutty brown butter and crispy sage. It’s elegant enough for guests but weeknight-easy. Trust me, you’ll lick the spoon.

Ingredients:

• 3 cups peeled, cubed butternut squash (1/2-inch)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 8 tablespoons (1 stick) unsalted butter
• 12 fresh sage leaves
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 1/2 cups orzo
• 3 1/2 cups low-sodium vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan, plus more for serving
• 1/4 cup heavy cream (or 3 tablespoons crème fraîche)
• 1 tablespoon lemon juice

Instructions:

1. Heat oven to 425°F (220°C). Toss squash with olive oil, 1/2 teaspoon salt, and pepper. Roast 20–25 minutes until tender and caramelized at the edges.
2. In a large skillet, melt butter over medium heat. Add sage leaves and fry until crisp, 1–2 minutes. Transfer leaves to a paper towel. Continue cooking butter until golden and nutty, 2–3 minutes.
3. Add shallot and garlic to the brown butter. Cook 1–2 minutes until fragrant. Stir in orzo to coat.
4. Pour in warm broth, 1 cup at a time, stirring occasionally and letting it absorb before adding more. Cook 10–12 minutes until orzo is tender and saucy.
5. Fold in roasted squash, Parmesan, cream, lemon juice, and remaining 1/2 teaspoon salt. Adjust consistency with a splash of broth if needed.
6. Top with crispy sage and extra Parmesan. Serve immediately.

Variations: Add sautéed mushrooms for umami or stir in shredded rotisserie chicken for extra protein. Want it lighter? Swap cream for a splash of milk and a spoonful of Greek yogurt at the end.

3. Spaghetti Squash Aglio e Olio With Garlic-Chili Breadcrumbs

All the vibe of pasta night, none of the carb coma. Spaghetti squash stands in for noodles and gets tossed with garlicky olive oil, chili heat, and crunchy breadcrumbs. It’s fast, bright, and wildly satisfying.

Ingredients:

• 1 large spaghetti squash (about 3–4 pounds)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 cup panko breadcrumbs
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Zest and juice of 1 lemon
• 1/4 cup chopped parsley
• Freshly ground black pepper
• Grated Parmesan, for serving

Instructions:

1. Preheat oven to 400°F (205°C). Halve spaghetti squash lengthwise; scoop out seeds. Rub cut sides with 1 tablespoon olive oil and 1/2 teaspoon salt. Place cut-side down on a sheet pan and roast 35–45 minutes until strands pull easily with a fork.
2. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium. Add panko and toast, stirring, until golden, 3–4 minutes. Season with a pinch of salt and set aside.
3. In the same skillet, add remaining 1 tablespoon olive oil. Cook sliced garlic over medium-low until just golden, 1–2 minutes. Stir in red pepper flakes for 30 seconds.
4. Use a fork to shred squash into strands. Add to the skillet with the garlic oil. Toss with lemon zest, lemon juice, parsley, remaining 1/2 teaspoon salt, and black pepper.
5. Top with toasted breadcrumbs and Parmesan. Serve hot.

Pro tip: Want it more like cacio e pepe? Skip the lemon and add extra pepper and Parmesan, loosening with a splash of hot water to make it glossy. Seriously, you won’t miss the pasta.

4. Maple-Miso Roasted Acorn Squash With Ginger Scallion Butter

Sweet meets savory in the best way. Acorn squash gets sticky with maple and miso, then finishes with a fragrant ginger-scallion butter that melts into every bite. It’s a showstopper side that doubles as a vegetarian main with rice or farro.

Ingredients:

• 2 small acorn squash, halved, seeded, and cut into wedges
• 2 tablespoons neutral oil (avocado or grapeseed)
• 1 teaspoon kosher salt
• 2 tablespoons white miso paste
• 3 tablespoons pure maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon chili flakes (optional)
• 3 tablespoons unsalted butter, softened
• 2 scallions, very thinly sliced
• 1 teaspoon finely grated lime zest
• Sesame seeds, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash wedges with oil and salt. Arrange on a lined baking sheet.
2. Whisk miso, maple, rice vinegar, soy/tamari, ginger, and chili flakes. Brush half the glaze on the squash.
3. Roast 15 minutes, flip, and baste with remaining glaze. Roast another 10–15 minutes until tender and caramelized.
4. Meanwhile, mash butter with scallions and lime zest to make a quick compound butter.
5. Top hot squash with small dollops of ginger scallion butter. Sprinkle with sesame seeds and serve.

Serving idea: Pile over coconut rice with a handful of edamame. For extra oomph, add a squeeze of lime and a drizzle of chili crisp.

5. Golden Kabocha Curry With Coconut, Turmeric, And Chickpeas

Hearty, bright, and deeply comforting, this curry turns sweet kabocha squash into a silky, spoonable stew. The coconut base is fragrant with turmeric and ginger, and chickpeas keep it satisfying. It’s meal-prep gold and even better the next day.

Ingredients:

• 1 medium kabocha squash (about 3 pounds), seeded and cut into 1-inch chunks (skin on if thin)
• 2 tablespoons coconut oil or olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon curry powder (mild or hot)
• 1/4 teaspoon cayenne (optional)
• 1 tablespoon tomato paste
• 1 (14-ounce) can full-fat coconut milk
• 2 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 teaspoon kosher salt, plus more to taste
• Juice of 1/2 lime
• Fresh cilantro, for garnish
• Cooked basmati rice or warm naan, for serving

Instructions:

1. Heat oil in a large pot over medium. Sauté onion until translucent, 5–6 minutes. Add garlic and ginger; cook 1 minute.
2. Stir in turmeric, coriander, curry powder, and cayenne. Toast 30 seconds until fragrant. Add tomato paste and cook 1 minute.
3. Add coconut milk and broth, whisking to combine. Stir in squash, chickpeas, and salt. Bring to a simmer.
4. Cover and cook 18–22 minutes, stirring occasionally, until squash is tender but not falling apart.
5. Finish with lime juice. Taste and adjust salt or heat.
6. Serve over rice or with naan. Garnish with cilantro.

Make it your own: Add a handful of spinach at the end, swap chickpeas for cubed tofu, or stir in a spoonful of peanut butter for richness. If you want it creamier, mash a few squash cubes right in the pot.

Bonus Tips For Squash Success

Choosing squash is half the game. Look for firm skins without soft spots and a heavier-than-it-looks feel. Store whole squash in a cool, dark spot for weeks; once cut, wrap and refrigerate for 3–5 days.

• Knife safety: Microwave tough squash (like butternut or kabocha) for 2–3 minutes to soften before cutting.
• Season boldly: Squash loves acid (lemon, vinegar), heat (chilies), and umami (miso, Parmesan).
• Texture play: Add crunch with toasted nuts, seeds, or crispy breadcrumbs to balance the sweetness.

There you go—five squash recipes that bring serious flavor and zero boredom. Whether you’re roasting, twirling “noodles,” or simmering a silky curry, squash can carry the meal and make it feel special. Grab a knife, preheat the oven, and let’s make dinner swoon-worthy tonight.