As the leaves turn golden and the crisp autumn air sets in, there’s nothing quite like cozying up with a warm, comforting bowl of sweet meat squash soup or baking a savory sweet meat squash tart to impress your friends. But why stop at just a few dishes? This season, we’re celebrating the versatility of sweet meat squash by sharing 18 mouthwatering recipes that showcase its natural sweetness and ability to pair with everything from maple glaze to goat cheese.
From classic roasted sweet meat squash with brown sugar and butter to innovative sweet meat squash and kale salad with tahini dressing, these dishes are sure to become your new fall favorites. So grab a sweater, put on your favorite playlist, and get ready to indulge in the flavors of the season.
Roasted Sweet Meat Squash with Maple Glaze
Roasted Sweet Meat Squash with Maple Glaze: A sweet and savory side dish that’s perfect for the fall season!
Ingredients:
– 2 medium-sized sweet meat squash (about 2 lbs)
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the sweet meat squash in half lengthwise and scoop out the seeds.
3. In a small bowl, whisk together maple syrup, brown sugar, cinnamon, salt, and pepper.
4. Brush the mixture evenly onto both sides of the squash halves.
5. Drizzle olive oil over the squash and sprinkle with any remaining glaze.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Creamy Sweet Meat Squash Soup
This comforting soup is a perfect blend of sweet and savory flavors, made with roasted squash and tender meat. It’s an ideal recipe for a chilly evening or a quick lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 pound ground beef
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 cup heavy cream
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. Cook ground beef in a large pot over medium-high heat, breaking it up into small pieces, until browned, about 5-7 minutes.
3. Add butter, onion, garlic, thyme, salt, and pepper to the pot; cook until the onion is translucent.
4. Scoop out the roasted squash flesh and add to the pot with chicken broth and heavy cream. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Sweet Meat Squash and Sage Risotto
This autumnal risotto combines the natural sweetness of butternut squash with the savory flavor of pork sausage, finished with crispy sage leaves. A comforting and satisfying meal for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 pound sweet Italian sausage, casings removed
– 4 cups chicken broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Arborio rice
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh sage leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté the sausage over medium-high heat until browned, about 5 minutes.
3. Add the onion, garlic, and squash; cook until the squash is tender, about 10-12 minutes.
4. Add the rice, broth, and wine (if using); bring to a simmer.
5. Reduce heat to low; cover and cook for 18-20 minutes or until the liquid is absorbed.
6. Stir in salt and pepper to taste.
7. Garnish with crispy sage leaves before serving.
Cooking Time: Approximately 35-40 minutes
Spiced Sweet Meat Squash Curry
This sweet and spicy curry brings together the flavors of caramelized squash, tender meat, and aromatic spices. Perfect for a cozy dinner or as a flavorful addition to your next potluck.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 lb beef or lamb, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup water or beef broth
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
2. Roast the squash for 45 minutes, or until tender.
3. In a large pan, cook the meat over medium-high heat until browned, breaking it up into smaller pieces as it cooks.
4. Add onions, garlic, cumin, coriander, cinnamon, cardamom, and turmeric to the pan and cook for an additional 5 minutes.
5. Stir in diced tomatoes and water or broth. Bring to a simmer and let cook for 10-15 minutes or until the sauce has thickened slightly.
6. Serve the curry over the roasted squash.
Cooking Time: Approximately 1 hour 20 minutes
Sweet Meat Squash and Black Bean Tacos
This recipe combines the natural sweetness of roasted squash with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 medium sweet meat squash (such as kabocha or butternut), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until squash is tender.
4. In a large skillet, heat the black beans over medium-high heat for 5-7 minutes or until warmed through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted squash and black beans onto tortillas and adding desired toppings.
Cooking Time: 45-50 minutes
Baked Sweet Meat Squash with Brown Sugar and Butter
This recipe brings out the natural sweetness of sweet meat squash, perfectly balanced by a hint of brown sugar and butter. It’s an easy-to-make side dish that’s sure to please.
Ingredients:
– 1 large sweet meat squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 1/4 cup brown sugar
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the sweet meat squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper.
4. Dot the top of each squash half with softened butter, then sprinkle evenly with brown sugar.
5. Season with salt to taste.
6. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Sweet Meat Squash and Kale Salad with Tahini Dressing
This autumn-inspired salad combines roasted sweet meat squash with curly kale, crunchy pumpkin seeds, and a creamy tahini dressing. A perfect blend of textures and flavors that will warm your heart and satisfy your taste buds.
Ingredients:
– 1 small sweet meat squash (about 2 lbs), peeled and cubed
– 4 cups curly kale, stems removed and chopped
– 1/2 cup pumpkin seeds
– 2 cloves garlic, minced
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large bowl, massage kale leaves with 1 tablespoon olive oil, garlic, and a pinch of salt until slightly wilted.
4. Add roasted squash, pumpkin seeds, and tahini dressing to the bowl. Toss to combine.
5. Drizzle with lemon juice and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Sweet Meat Squash and Sausage Stuffed Shells
Sweet Meat Squash and Sausage Stuffed Shells Recipe
Experience the perfect blend of sweet and savory with this unique stuffed shell recipe, featuring roasted squash and sausage.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash, peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes in a bowl with 1 tbsp of olive oil, salt, and pepper for 30 minutes, or until tender.
3. Cook the shells according to package instructions. Drain and set aside.
4. In a large skillet, cook the sausage over medium-high heat, breaking it up into small pieces as it cooks.
5. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
6. Combine the roasted squash, cooked sausage mixture, and grated cheddar cheese in a bowl.
7. Stuff each shell with the sweet meat squash mixture and place them in a baking dish.
8. Top with additional grated cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 50-55 minutes
Sweet Meat Squash and Coconut Milk Stew
This hearty stew is a perfect blend of sweet and savory flavors, featuring tender meat squash cooked with aromatic spices and rich coconut milk. It’s a comforting and nourishing dish that’s ideal for a chilly evening or a special occasion.
Ingredients:
– 1 medium meat squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add the squash cubes and stir to coat with the spice mixture. Cook for 5 minutes, or until the squash starts to soften.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low and cook, covered, for 20-25 minutes, or until the squash is tender.
5. Season with salt and black pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Sweet Meat Squash and Goat Cheese Tart
This savory tart combines the natural sweetness of roasted squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect as an appetizer or side dish for your next dinner party.
Ingredients:
– 1 large sweet meat squash (such as butternut or kabocha), peeled and cubed
– 2 tablespoons olive oil
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch tart pan with a removable bottom.
4. Arrange roasted squash in the center of the tart, leaving a 1-inch border around edges.
5. Top squash with crumbled goat cheese and grated Parmesan cheese.
6. Fold edges of pastry up over the filling, pressing gently to seal.
7. Brush pastry with egg wash (beaten egg mixed with 1 tablespoon water) for a golden glaze.
8. Bake for an additional 20-25 minutes or until pastry is golden brown.
Cooking Time: 50-60 minutes total
Sweet Meat Squash and Lentil Shepherd’s Pie
A hearty and comforting vegetarian twist on the classic shepherd’s pie, this recipe combines sweet butternut squash with tender lentils and savory ground meat.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup cooked lentils
– 1 lb ground beef or ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp tomato paste
– 1/4 cup all-purpose flour
– 1/2 cup milk
– 2 tbsp butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. In a large skillet, cook ground meat and onion until browned. Add garlic, peas and carrots, thyme, salt, and pepper. Stir in tomato paste and flour.
4. Peel and dice butternut squash. Toss with butter, salt, and pepper. Roast in the oven for 30-40 minutes, or until tender.
5. In a large bowl, combine cooked lentils, ground meat mixture, and roasted squash. Mix well.
6. Transfer mixture to a 9×13 inch baking dish. Top with mashed sweet potatoes (or regular mashed potatoes).
7. Bake for an additional 20-25 minutes, or until the top is golden brown.
Cooking Time: 50-60 minutes
Sweet Meat Squash and Apple Cider Braised Chicken
This autumn-inspired recipe combines the natural sweetness of butternut squash with the tanginess of apple cider, resulting in a rich and flavorful dish that’s perfect for a cozy evening.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium butternut squashes (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup apple cider
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot.
4. Add the chopped onion and cook until softened, about 3-4 minutes.
5. Add the cubed squash, garlic, apple cider, thyme, salt, and pepper to the pot. Stir to combine.
6. Return the chicken to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 25-30 minutes or until the chicken is cooked through and the squash is tender.
Cooking Time: 30-40 minutes
Sweet Meat Squash and Pecan Bread
This moist and flavorful bread combines the natural sweetness of sweet meat squash with the crunch of toasted pecans, making it a perfect fall treat. Perfect for a cozy afternoon or as a gift for friends and family.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large sweet meat squash (about 2 cups cooked), mashed
– 1/4 cup chopped pecans
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup whole milk
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add softened butter and mix until crumbly.
4. Stir in mashed sweet meat squash and chopped pecans.
5. Pour in milk and mix until a smooth batter forms.
6. Pour the batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Sweet Meat Squash and Spinach Lasagna
This hearty lasagna combines the rich flavors of sweet potato, savory ground beef, and wilted spinach, all wrapped up in a creamy bechamel sauce.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup lasagna noodles
– 2 cups bechamel sauce (see below)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook sweet potato until tender; set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned; drain excess fat.
4. Add chopped onion and minced garlic to the skillet; cook until softened.
5. Stir in fresh spinach leaves; cook until wilted.
6. In a separate pot, prepare bechamel sauce according to recipe below.
7. Assemble lasagna: layer cooked sweet potato, meat mixture, and noodles; top with bechamel sauce.
8. Bake for 30-40 minutes or until golden brown.
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter and flour in a pot; whisk smooth. Gradually add milk, whisking until thickened; season with salt.
Sweet Meat Squash and Chorizo Stuffed Peppers
Elevate your stuffed pepper game with this savory and slightly sweet recipe, combining the natural sweetness of squash with the bold flavor of chorizo.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 medium sweet meat squash (about 2 lbs), cooked and mashed
– 1 lb chorizo sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook the squash according to package instructions or roast in the oven until tender.
3. In a large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy.
4. Add the onion and garlic to the skillet and cook until softened.
5. Combine cooked rice, mashed squash, and chorizo mixture in a bowl.
6. Stuff each bell pepper with the squash-chorizo mixture and top with shredded cheese (if using).
7. Place peppers on a baking sheet and bake for 25-30 minutes or until tender.
Cooking Time: 35-40 minutes
Sweet Meat Squash and Ginger Smoothie
Start your day with a warm and comforting smoothie that combines the natural sweetness of squash with the spicy kick of ginger. This recipe is perfect for a chilly morning or as a healthy pick-me-up any time of the year.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 2 inches fresh ginger, peeled and chopped
– 1 banana, sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the mashed squash, chopped ginger, sliced banana, Greek yogurt, and honey.
2. Blend until smooth and creamy, adding ice cubes if you prefer a thicker consistency.
3. Pour into a glass and serve immediately.
Cooking Time: 0 minutes (all ingredients are pre-cooked or raw)
Sweet Meat Squash and Caramelized Onion Pizza
This savory pizza combines the natural sweetness of roasted squash with the caramelized goodness of onions, all on a crispy crust topped with melted mozzarella cheese.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup pizza dough (homemade or store-bought)
– 1/4 cup caramelized onions (see note)
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Meanwhile, cook pizza dough according to package instructions.
4. Top the crust with caramelized onions, roasted squash, and mozzarella cheese.
5. Bake for an additional 10-15 minutes or until crust is golden brown.
Cooking Time: approximately 45-50 minutes
Sweet Meat Squash and Quinoa Stuffed Acorn Squash
This recipe is a delightful combination of roasted sweet meat squash, quinoa, and the natural sweetness of acorn squash. Perfect for a cozy fall evening or a nutritious meal prep option.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup cooked sweet meat squash (canned or cooked fresh)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: brown sugar, cinnamon, or nutmeg for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked sweet meat squash, quinoa, parsley, olive oil, salt, and pepper.
4. Divide the mixture evenly among the two squash halves.
5. Roast for 30-40 minutes or until the squash is tender and the filling is heated through.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to cozy up with these delicious sweet meat squash recipes perfect for fall. From soups and stews to salads and main courses, we’ve got you covered. Try roasting your squash with maple glaze or making a creamy soup with sage and butter. Add some spice with a curry or make tacos with black beans and squash. Or go sweet with baked squash with brown sugar and butter, or a tart with goat cheese and squash. Whatever your taste, there’s a recipe here to warm up your fall season.