ByAcademy of Culinary NutritionLast updated onReading Time: 7 minutes
Winter squash is the best, right? It’s delicious, of course, but it also contains a load of nutrients that are anti-inflammatory, immune-supportive and great for digestion. And there are so many winter squash recipes to choose from!
Nutritionally, winter squashes are rich in:
anti-inflammatory compounds – squashes harness their anti-inflammatory strength from a group of phytochemicals called cucurbitacins (say that three times fast)
antioxidant vitamins, including immune-supportive Vitamins A and C
fibre for digestive health, blood sugar balance and cardiovascular health
minerals, such as folate for the brain and nervous system, copper for our bones and tissues, and potassium for blood pressure and hydration
During the fall and winter, there are a variety of winter squashes available: butternut, delicata, acorn, spaghetti, hubbard, pumpkin and more. These gorgeous beauties entice us with their hues and stripes, from pale yellow to green to the brightest of oranges. Ask your farmers what their favourite squash is and how they like to cook it – you might learn about a new type of squash and a fabulous way to eat it!
Some people are put off by the process of lugging, peeling, de-seeding and chopping squashes (sometimes you need a really, really big knife!), but the end result is worth the effort. If you are wary of the slicing and dicing, simply pop your squash in the oven and roast it first – this makes it way easier to cut and scoop out the goodness inside.
To get your squash inspiration going, we’ve curated our favourite winter squash recipes. However you use it, we sincerely hope that winter squash makes it into your kitchen, stat!
If you’ve been thinking about experimenting with gluten-free grains like millet, this is your chance. This plant-based harvest squash and millet dish is packed with nutrients and flavour — and it’s wonderful for for holiday meals, too.
This dish features kabocha squash and packs the punch from some of our other favourite fall veggies (hello, beets). It’s all topped with a creamy vegan dill tahini sauce, the savory icing on the cake.
Savory muffins lovers rejoice! Slice these open and spread on some extra coconut oil, ghee or a nut/seed butter, or serve one alongside a bowl of soup or chili. (If you prefer sweet muffins, we have a bunch of gluten-free muffin recipes over here for you.)
A sweetly spiced dairy-free and vegan smoothie bowl that will keep you feeling full until lunchtime. It’s packed with several different winter squash varieties, as well as cauliflower!
This soup is family-friendly, easy to make and is a great recipe for meal prep and batch cooking. You can roast up the veggies ahead of time if needed, then blend and heat before serving, or make a huge batch and freeze some for later.
Gluten-Free and Vegan Pumpkin Chocolate Chip Muffins
Reading Time: 7 minutes 
