October is here which means:
IT’S PUMPKIN SEASON!!
And, since I’m an equal opportunity fall squash lover, I’d be remiss if I didn’t give a shoutout to kabocha, delicata, butternut, acorn, buttercup, blue hubbard, red kuri, honeynut, and all the other beautiful fall squashes out there that are just as (and oftentimes even more) delicious as pumpkin.
So, to help you take full advantage of the fall harvest, I’m sharing 18 recipes using the various fall squashes out there. In the case where squash is being used in it’s pureed form (baking, usually) feel free to use pumpkin and butternut interchangeably. In the case where it’s being diced or sliced and roasted, literally any squash can be swapped out, cut similarly, and used in place of the one called for in each recipe. I hope you love these recipes as much as I do!
click the links below to go straight to the recipes.
Pumpkin Spice Granola
Fluffy Whole Wheat Pumpkin Waffles
Pumpkin Pie Oatmeal with Maple Cinnamon Pecans
Pumpkin Spice Coconut Milk Coffee Creamer
Double Chocolate Pumpkin Bread
Chai Spiced Pumpkin Loaf with Coconut Butter Icing
Roasted Butternut Squash + Herb Hummus
Smoky Butternut Squash + Walnut Chili
Fall Harvest Squash Soup with Roasted Cauliflower
Butternut Squash + Black Bean Enchiladas
Mac & Cheese Stuffed Acorn Squash
Roasted Kabocha Squash with Chili, Lime + Honey
Fall Kale Salad with Roasted Delicata Squash + Seeds
Mini No-Bake Pumpkin Cheesecakes
Whole Wheat Butternut Spice Cake
My All-Time Favorite Pumpkin Pie
That’s it! Tell me: what’s your favorite squash variety? It’s currently a three-way tie between butternut, honeynut, and delicata for me.