Versatile and nutritious these vegan winter squash recipes are one reason to look forward to autumn produce each fall! Use your favorite butternut squash, acorn, pumpkin, delicata and many other varieties in meals ranging from savory to sweet!
Best Winter Squash Recipes
I may not like winter, but I do love winter squash! There is something warm and comforting about winter squash that really makes it perfect for consuming during the colder months. With these wholesome vegan winter squash recipes everyone is sure to find something they will love to eat!
Winter squash is a bit more ‘hardy’ and is considered a starchy vegetable, cue the comfort food ooo’s and ahh’s. This type of squash is the last item you harvest before putting your garden to rest for the winter.
Winter squash is perfect for roasting then adding to a vegan bowl or to make a vegan soup! These recipes are the perfect blend of sweet and savory and can definitely help you complete that Thanksgiving or holiday menu planning!
Winter Squash Health Benefits
Winter squash is very high in Vitamin A due to its high amount of beta-carotene. If you eat just one cup of it, it supplies 59% of your daily Vitamin A requirement. When our body converts the beta-carotene into Vitamin A it because a very powerful antioxidant.
The healthy benefits don’t stop there, though! It’s also a great source of Vitamin C, fiber, B complex vitamins, and potassium. This means that winter squash is immune booster and helps keep our digestive tracts strong.
Healthy winter squash is not only delicious but nutrtious!
Cutting Winter Squash
Winter squash while delicious and good for us does have one downfall! It’s somewhat of a pain to break down and cube due to its thick skin!
While you don’t technically need to peel most winter squash varieties, it tastes better when you do and the texture can be a bit off when the skin is left on. If you using a delicata squash for a recipe though, the skin is so thin, it’s perfectly edible.
Most grocery stores these days often sell already peeled and cubed butternut squash in the fresh produce section or in the freezer section. You can also easily buy canned pumpkin in the baking aisle. These are very convenient options!
There are times when you will need to peel and cube your own though! I find it easiest for most winter squash to cut both ends off first then peel it using a vegetable peeler. From there, you can cut it into larger pieces, then smaller cubes.
Cooking Your Winter Squash
How you cook your squash will be largely dependent on how you will be using it in a vegan winter squash recipe.
If you are planning to puree it, you can skip peeling it altogether and just roast it whole, wait for it to cool down and then just scoop out the flesh to use.
Other times, though, you may need it roasted to add to a salad. Place your winter squash cubes on a baking sheet and roast at 425 degrees F until tender. This may take 30-45 minutes depending on how big your cubes were when you cut them.
For soups, you can usually just add them into the soup uncooked and the soup will take care of the rest!
The Best Vegan Winter Squash Recipes
Vegan Pumpkin Donuts
Soft and fluffy Vegan Pumpkin Donuts with Cinnamon Sugar from Vegan Richa are the perfect way to start the day!
Pumpkin Pecan Breakfast Cookies from Vegetarian Gastronomy are a combination of good for you ingredients such as pumpkin, oats and flaxseed with a touch of natural maple syrup! Add in cranberries and pecans and you have the perfect snack morning or night!
Pumpkin Loaf with Caramel Crunch Topping from Wholehearted Eats is perfect for snacking on all day! Pumpkin bread is sweetened with maple syrup and spices and then topped with a date caramel and pecans!
Bourbon Roasted Delicata Squash Bowl from Spabettie is stuffed full of good for you ingredients with a touch of whiskey! Delicata squash, brussel sprouts and a cauliflower hummus mash all come together for a comforting bowl that you will eat for both lunch and dinner!
The Stingy Vegan shows us that not only is squash delicious it is an economical way to eat in season! Her Moroccan-Spiced Vegan Stuffed Squash are filled with a spiced couscous and topped with a tahini date sauce.A fall comfort dish with a creamy pumpkin sauce that is dairy free and delicious!
Filled with warm spices, corn, jalapeño, tomatoes and spinach, this Tomato Masala Stuffed Spaghetti Squash from Very Vegan Val is an unlikely combination that will have you coming back for another taste!
Vegan Pumpkin Chili from Veggies Save the Day comes together in 30 minutes and uses pantry staples you probably already have on hand! Adobe sauce gives this a spicy smoky taste and when served with your favorite toppings, is a hearty meal for any night.
Perfect for busy days, this Slow Cooker Butternut Squash Lentil Soup from Happy Healthy Mama, is vegan and gluten free. Add in spinach at the end for a lively burst of green color – making this a feast for the tummy and eyes!
If you have never made Biryani before, then this is a must try! Vegan Chickpea Pumpkin Biryani from Rhian's Recipe's if full of exotic spices and flavor! Loaded with veggies, rice and pumpkin this meal feeds a crowd and is satisfying to the tastebuds!
Fall harvest burrito with homemade vegan mayo from Veggies Don't Bite is autumn all wrapped up in a burrito! Featuring thyme rice, roasted squash, apples and brussels sprouts with a raspberry vegan mayo – this is one flavorful burrito you won't forget eating!
Autumnal delicata squash salad with persimmons from Cadry's Kitchen highlights the essence of the season. Roasted delicata squash, mildly sweet persimmons, and caramelized onions play against the vinegar-based dressing and salty pistachios particularly well.
This savory Pumpkin Hummus recipe from Vegan Heaven features chickpeas, tahini, pumpkin pureé and italian seasoning! Top it off with some sesame seeds, red pepper flakes and parsley for the perfect fall appetizer!
Roasted brussels sprouts with butternut squash from Happy Kitchen Rocks features butternut squash and brussels tossed in a maple balsamic dressing, roasted then topped with an avocado roasted garlic sauce!
These Pumpkin and Cashew Ricotta Vegan Stuffed Shells are topped with Sage Béchamel Sauce from My Darling Vegan. Although this recipe may look difficult, it is surprisingly easy while at the same time impressive. This will be a win with dinner guests.
Maple Roasted Acorn Squash with Rice and Lentil Stuffing
Maple Roasted Acorn Squash with Rice and Lentil Stuffing by From By Bowl are packed full of cozy flavor! A Maple & Tamari glaze graces the outside of the squash and then they are stuffed with lentils & rice that are infused with juicy mushrooms and spice! Pine nuts add a nice crunch on top.
Stuffed Roasted Butternut Squash is an impressive dish that will serve as your dinner centerpiece from It Doesn't Taste Like Chicken! This dish can be made ahead and reheated making it perfect for the holidays as well.
No bake Pumpkin Cheesecake from Unconventional Baker is free from gluten, dairy and refined sugar. This impressive dessert features a nutty crust, a pumpkin layer and a creamy layer that will delight your tastebuds.
I am here to say salads are delicious! I love salad and am on a mission to change the way you feel about salads one bowl at a time. Here you will find delicious salad recipes to enjoy all year long plus all the good things that can go on them or serve with them!