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Winter squash

Explore 328 recipes, 7 articles, 18 galleries, 145 videos, and more

Roasted Vegetables

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Roasted-Vegetable Salad

Ingredients
  • 1 acorn, delicata, or other winter squash (about 1 1/2 pounds)
  • 12 ounces assorted fingerling potatoes
  • 1 bunch baby carrots (or 3 medium carrots)
  • 2 medium leeks
  • 1/2 pound brussels sprouts
  • 1 medium celeriac
  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon plus a pinch freshly ground pepper
  • 1 bunch baby beets, peeled, and cut in half
  • 5 ounces baby kale, curly endive, or other hearty greens
  • Warm Roasted Garlic Dressing
  • 4 ounces aged goat cheese or Parmesan, for serving
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Delicata Squash Salad with Kale and Cranberry Beans

Ingredients
  • 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
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Squash, Brussels Sprout, and Sausage Pizza

Time:1 hour
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Roasted Squash and Mushroom Pasta

Time:55 mins
Ingredients
  • 1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
  • 1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
  • Coarse salt and ground pepper
  • 1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
  • 4 tablespoons extra-virgin olive oil, divided, plus more for serving
  • 8 fresh sage leaves (optional)
  • 10 ounces button mushrooms, wiped clean and halved
  • 3/4 pound short pasta, such as gemelli or penne
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Roasted Root Vegetable Salad with Marcona Almonds

Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into 6 wedges
  • 1 small acorn squash, peeled, seeded, and cut into 6 wedges
  • 1 small celery root, peeled and cut into 6 wedges
  • 1 small yam, peeled and cut into 6 wedges
  • 1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
  • 1 turnip, peeled and cut into 6 wedges
  • 1 medium parsnip, peeled and cut into 6 wedges
  • 2 medium shallots, peeled and cut into 3 pieces each
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup Marcona almonds
  • 1 1/2 tablespoons sherry vinegar
  • Sage-Garlic Brown Butter, warm
  • Zest of 1/2 lemon
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