Healthy squash and pumpkin recipes for autumn

Squash is in season from September into winter. You can cook Hokkaido (red kuri) squash with the skin on; butternut is usually peeled first. Here you’ll find squash soups, gnocchi, curries, oven dishes and salads – many vegan and all without refined sugar.

All squash and pumpkin recipes

Vegan stuffed butternut squash with wild rice, mushrooms and pomegranate – 543 kcal
Vegetarian ricotta and pumpkin gnocchi – 480 kcal
Mediterranean baked squash and feta pasta with rosemary – 600 kcal
Vegan oven-baked squash fries with pepper and cashew dip – 287 kcal
Vegetarian squash gnocchi bake with sage and mozzarella – 669 kcal
Spaghetti squash bolognese – 350 kcal
Meal-prep lentil and squash bolognese – 350 kcal
Vegetarian squash and cottage cheese bowl – 350 kcal
Creamy squash risotto – 380 kcal
Creamy squash soup with chickpeas – 350 kcal
Pumpkin spice protein muffins – 250 kcal
Hearty buckwheat bowl with roasted squash – 670 kcal
Vegan squash and chickpea curry – 380 kcal
Vegan squash and coconut curry – 600 kcal
Roasted squash and spinach salad with pomegranate – 320 kcal
Gluten-free pan-fried potato and squash gnocchi – 380 kcal
Roasted squash and feta salad with pumpkin seed oil – 340 kcal
Thai coconut squash soup – 180 kcal
Vegan squash & curry spread – 85 kcal
Roasted squash wedges with pomegranate and yoghurt – 310 kcal
Vegan bread salad from stale bread with roast squash and red cabbage – 453 kcal
Vegan lentil salad with squash and mint – 360 kcal
Gluten-free pumpkin gnocchi – 340 kcal
Low-carb pumpkin muffins – 160 kcal

Frequently asked questions

Do I need to peel Hokkaido squash?

No. The skin of Hokkaido (red kuri) squash softens as it cooks and you can eat it. Butternut, Muscat squash and most other varieties are best peeled first.

How long does a squash keep?

Whole and without bruises, it often keeps for several weeks in a cool, dry place. Once cut, wrap it, keep it in the fridge and use it within a few days.

Why does my squash taste bitter?

A bitter taste can point to bitter compounds called cucurbitacins, especially in ornamental squash or squash from your own garden. Don’t eat bitter squash – cooking doesn’t make it safe.