Squash Season Recipes

Inside the Ingredients

By Nora Rae Pearl | Oct. 31, 2026

We wait all summer and the first half of fall for squash season to arrive, and we must give it a proper welcome. With nearly endless varieties to choose from, we narrowed our recipes down to honeynut and carnival squash (you could also use butternut or acorn). For a starter salad, we created a kale and lentil with roasted squash that is topped with pomegranate seeds and crumbled feta. For a cozy fall meal, we have twice baked carnival squash. These meals will remind you that when one season ends, another one is just beginning.

Stuffed Acorn Squash

Brings together perfectly roasted squash with sourdough and cornbread stuffing to create a delicious fall dinner.

Ingredients
3 large carnival squash, cut in half and deseeded
2 tablespoons olive oil, plus around 1/4 cup for brushing and drizzling
1/2 cup chopped celery
1/2 cup chopped white onion
1/2 teaspoon kosher salt
2 cups dried sourdough bread cubes*, cut into 1/4 to 1/2-inch pieces
2 cups dried cornbread crumbles*, broken into 1/2-inch pieces
2 tablespoons minced fresh sage, or 1/2 tsp. dried
1 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning
1 cup vegetable stock
2 eggs, beaten

To make the squash: Preheat the oven to 400 degrees. Brush the insides of the squash with a little olive oil and sprinkle with salt. Place cut side down on a rimmed, parchment-lined baking sheet. Roast for 30 minutes. Flip cut side up when they come out of the oven. Keep the oven at 400 degrees.

To make the stuffing: While the squash is cooking, heat a small skillet over medium heat. Add the 2 tablespoons of olive oil, celery, onion, and salt. Cook until the celery and onion have softened and are becoming translucent, about five minutes. In a large bowl, toss together the sourdough bread cubes, cornbread crumbles, sage, pepper, and poultry seasoning. Add the celery and onion mix, stock, and eggs. Mix until all of the bread pieces are moistened—taste and season as desired. (Add more vegetable stock if you feel the stuffing is too dry for your liking.)

To assemble: Divide the stuffing between each squash cavity. (They will look rather full.) Drizzle or brush each top with 1 teaspoon of olive oil. Return to the oven and bake for an additional 25-30 minutes until the stuffing is crisp and golden brown. Enjoy immediately.

*If you only have fresh bread and cornbread, you can dry it out yourself by spreading the pieces on a baking sheet and baking at 400 degrees for 10-15 minutes until it resembles lightly browned toast.

Lentil, Kale, and Squash Salad

This colorful salad brings together fruit, vegetables, legumes, and cheese to create a well balanced addition to any table.

Ingredients
1/2 cup Le Puy (french) lentils
1 1/2 cups vegetable broth (you can use water, just add a pinch of salt)
1 bay leaf
3/4 teaspoon dried thyme, divided
1 honeynut squash, peeled, deseeded, and cut into 1/2-inch pieces
8 tablespoons olive oil, divided
Salt and pepper
1/4 teaspoon red pepper flakes
1 garlic clove, minced
1 teaspoon honey
1 teaspoon dijon mustard
4 tablespoons white wine vinegar
5 oz. baby kale
Seeds of half a large pomegranate
4 oz. feta block, crumbled

To make the lentils: In a small stockpot, combine the lentils, broth, bay leaf, and 1/4 teaspoon of thyme. Bring to a boil, then partially cover and lower to a simmer. Cook for 20-25 minutes until the lentils are al dente. Set aside and cool to room temperature.

To make the squash: Preheat the oven to 425 degrees. Spread cubed squash on a parchment lined baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle on 1/2 teaspoon salt, 1/2 teaspoon thyme, and red pepper flakes. Toss to combine, then roast the squash for 25-30 minutes until soft (but not mushy) and has some color. Remove from the oven and let cool to room temperature.

To assemble: In a large bowl, combine the garlic clove, honey, and mustard. Whisk until smooth, then whisk in the vinegar. Add the remaining 5 tablespoons of olive oil and a pinch of each salt and pepper. Whisk until emulsified. Add the lentils, followed by the kale. Toss until everything is dressed. Put on a large serving platter, add the squash on top, followed by the pomegranate seeds and feta. (You can also put it in individual bowls to serve and divide the toppings between each.) This salad is best served immediately, but will last one to two days in the fridge.