18 Creamy Frozen Squash Recipes Deliciously Easy

Craving something creamy, dreamy, and oh-so-easy? Look no further than these 18 luscious frozen squash recipes! Whether you’re whipping up a quick weeknight dinner or indulging in cozy comfort food, these dishes are packed with flavor and ready in a flash. From velvety soups to rich pastas, get ready to fall in love with squash all over again—let’s dive in!

Creamy Frozen Squash Soup

This silky, freezer-friendly soup is a lifesaver for chilly nights—just thaw, heat, and enjoy a bowl of cozy comfort.

Ingredients:

• 4 cups frozen butternut squash cubes (no need to thaw)
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup heavy cream
• 1 tbsp maple syrup
• 1 tsp salt
• 1/4 tsp black pepper
• Toasted pumpkin seeds (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add frozen squash cubes, 3 cups vegetable broth, 1/2 tsp cinnamon, 1/4 tsp cayenne, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
3. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a countertop blender in batches).
4. Stir in 1/2 cup heavy cream and 1 tbsp maple syrup. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with toasted pumpkin seeds.

The magic here? Frozen squash skips the peeling and chopping but still delivers that velvety texture and caramelized sweetness.

Tip: Freeze leftovers in portion-sized containers for up to 3 months—just reheat with a splash of broth to loosen.

Roasted Garlic and Frozen Squash Puree

This velvety puree is a game-changer—sweet roasted garlic and frozen squash team up for a fuss-free side that tastes like you spent hours in the kitchen.

Ingredients:

• 1 medium head garlic
• 1 (12-oz) bag frozen butternut squash cubes
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth
• 1 tbsp maple syrup
• 1/8 tsp ground nutmeg

Instructions:

1. Preheat oven to 400°F. Slice off the top 1/4 inch of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, and wrap tightly in foil. Roast for 40 minutes until cloves are golden and soft.
2. While garlic roasts, spread frozen squash on a parchment-lined baking sheet. Toss with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast alongside garlic for 25 minutes, stirring once, until edges caramelize.
3. Squeeze roasted garlic cloves into a blender. Add squash, 1/4 cup broth, 1 tbsp maple syrup, and 1/8 tsp nutmeg. Blend until ultra-smooth, adding more broth 1 tbsp at a time if needed.

The magic here? Roasting frozen squash concentrates its sweetness while the blender does all the work—no peeling or chopping required.

Tip: Swirl in a pat of butter before serving for extra richness, or thin with broth to turn it into a silky soup.

Frozen Squash and Cheddar Bake

This cozy bake transforms frozen squash into a creamy, cheesy side dish with minimal fuss—perfect for busy weeknights.

Ingredients:

• 1 (12 oz) bag frozen butternut squash cubes, thawed
• 1 cup shredded sharp cheddar cheese
• 1/3 cup heavy cream
• 1 large egg, beaten
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. In a large bowl, mash the thawed squash until slightly chunky. Stir in 1 cup cheddar, 1/3 cup heavy cream, 1 beaten egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread mixture into the prepared dish. Sprinkle 1/4 cup panko evenly over the top.
4. Bake for 25–30 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The magic here? Frozen squash keeps prep easy, but the cream and sharp cheddar make it taste indulgent—like a grown-up mac and cheese swap!

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling.

Spicy Frozen Squash Curry

This cozy curry transforms frozen squash into a velvety, spice-packed dish that’s perfect for busy weeknights—no thawing required!

Ingredients:

• 1 (12 oz) bag frozen butternut squash cubes
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (13.5 oz) can coconut milk
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic, 1 tbsp ginger, 1 tbsp curry paste, 1 tsp cumin, and 1/2 tsp turmeric; cook for 1 minute until fragrant.
2. Add frozen squash (no need to thaw!) and 1 can coconut milk. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, until squash is tender.
3. Mash about half the squash with a spoon to thicken the curry. Stir in 1 tbsp brown sugar, 1 tbsp lime juice, and 1/2 tsp salt. Simmer uncovered for 5 minutes.
4. Garnish with cilantro and serve over rice.

The magic here? Frozen squash absorbs the spices while breaking down into a luscious, creamy texture—no blender required!

Tip: For extra heat, add a sliced jalapeño with the onions.

Frozen Squash and Sage Risotto

This creamy risotto is a lifesaver for busy nights—frozen squash adds sweetness without the prep, while fried sage brings cozy depth.

Ingredients:

• 2 tbsp olive oil, divided
• 10 fresh sage leaves
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1 ½ cups frozen butternut squash cubes
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium. Fry sage leaves for 30 seconds until crisp, then transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil and sauté onion for 3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
3. Stir in Arborio rice, toasting for 1 minute. Pour in white wine, scraping up any browned bits, and simmer until mostly evaporated.
4. Add 1 cup broth, stirring frequently until absorbed. Repeat with remaining broth, adding frozen squash, salt, and pepper with the last addition. Cook 18–20 minutes total until rice is al dente and squash is tender.
5. Remove from heat; stir in Parmesan and butter until creamy. Crumble half the fried sage on top.

The trick? Frozen squash melts into the rice, creating pockets of velvety sweetness against the crispy sage. Serve with extra Parmesan and remaining sage leaves for garnish.

Tip: No wine? Substitute with ½ cup broth + 1 tsp lemon juice for brightness.

Cheesy Frozen Squash Casserole

This cozy casserole transforms frozen squash into a creamy, cheesy delight—perfect for busy weeknights when you need comfort food fast.

Ingredients:

• 1 (12 oz) bag frozen cubed butternut squash, thawed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. In a large bowl, mash the thawed squash until slightly chunky. Stir in 1 cup cheddar, 1/2 cup sour cream, 1/4 cup Parmesan, 1 beaten egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread mixture into the prepared dish. Sprinkle 1/4 cup panko evenly over the top.
4. Bake for 30–35 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The magic here? Frozen squash keeps prep effortless, while the trio of cheeses creates a rich, velvety texture that’ll have everyone scooping seconds.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling it on.

Frozen Squash and Bacon Chowder

This creamy, smoky chowder is the ultimate comfort food hack—frozen squash saves time without skimping on flavor!

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (12-oz) bag frozen butternut squash cubes
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

Instructions:

1. In a Dutch oven over medium heat, cook chopped bacon until crispy (5–6 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pot.
2. Add diced onion to the pot; sauté until translucent (4 minutes). Stir in minced garlic and cook 30 seconds until fragrant.
3. Add frozen squash, chicken broth, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
4. Use an immersion blender to purée halfway (or transfer 2 cups to a blender, then return to pot). Stir in 1 cup heavy cream and 1 tbsp maple syrup; simmer 5 more minutes.
5. Ladle into bowls and top with reserved bacon. The magic? Frozen squash melts into velvety richness while the bacon adds crunch to every spoonful.

Tip: For extra depth, swap smoked paprika with 1/2 tsp chipotle powder.

Frozen Squash and Spinach Lasagna

This hearty, freezer-friendly lasagna layers creamy squash, earthy spinach, and gooey cheese for a comforting meal that’s perfect for busy weeknights.

Ingredients:

• 12 no-boil lasagna noodles
• 3 cups frozen butternut squash puree, thawed
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a bowl, mix ricotta, beaten egg, 1/4 cup Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
3. Spread 1 cup squash puree in the baking dish. Layer 4 noodles, half the ricotta mixture, half the spinach, and 1/2 cup mozzarella. Repeat layers.
4. Top with remaining noodles, squash, mozzarella, and 1/4 cup Parmesan. Drizzle with 1 tbsp olive oil.
5. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The squash puree keeps the noodles tender without precooking, while the spinach adds a pop of color and freshness. Tip: Freeze unbaked lasagna (tightly wrapped) for up to 3 months—just add 10-15 minutes to baking time!

Frozen Squash and Parmesan Fritters

These crispy little fritters are the perfect way to turn frozen squash into a savory, cheesy snack—no thawing required!

Ingredients:

• 2 cups frozen shredded squash (no need to thaw)
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine frozen squash, Parmesan, flour, egg, parsley, garlic powder, salt, and black pepper. Mix until well combined (the squash will soften slightly as it mixes).
2. Heat olive oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly with the back of a spoon. Cook for 3–4 minutes per side until golden brown and crispy.
3. Transfer fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil if needed.

The magic here? The frozen squash keeps the fritters from getting soggy while cooking, giving them an irresistible crunch. Serve with a dollop of sour cream or marinara for dipping!

Tip: For extra crispiness, press the fritters gently with a spatula while cooking to maximize contact with the pan.

Frozen Squash and Apple Soup

This silky, slightly sweet soup is a freezer-friendly lifesaver—just thaw, blend, and enjoy a cozy bowl in minutes.

Ingredients

• 2 cups frozen butternut squash cubes
• 1 cup frozen diced apples (like Granny Smith)
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional, for serving)

Instructions

1. In a pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and cook for 3 minutes until translucent.
2. Add frozen squash, frozen apples, 3 cups vegetable broth, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
3. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a countertop blender in batches).
4. Ladle into bowls and drizzle with heavy cream if using. Serve warm.

The magic here? Frozen ingredients mean no peeling or chopping—just dump, simmer, and savor the creamy apple-squash harmony.

Tip: Freeze leftovers in portioned jars for instant lunches; reheat with a splash of broth to loosen.

Frozen Squash and Sausage Pasta

This cozy one-pot wonder combines sweet frozen squash with savory sausage for a hearty, no-fuss meal that’s ready in under 30 minutes.

Ingredients:

• 12 oz Italian sausage (casings removed)
• 2 cups frozen butternut squash cubes
• 8 oz penne pasta
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried sage
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add sausage and cook, breaking it into crumbles, until browned (5–6 minutes).
2. Stir in 3 cloves minced garlic, 1/2 tsp red pepper flakes, and 1/2 tsp dried sage; cook 1 minute until fragrant.
3. Add 2 cups frozen squash and 1 tsp salt, stirring to combine. Cover and cook 5 minutes, stirring occasionally, until squash softens.
4. Meanwhile, cook 8 oz penne according to package directions. Reserve 1/2 cup pasta water, then drain.
5. Reduce skillet heat to low. Pour in 1/4 cup heavy cream and 1/2 cup Parmesan, stirring until cheese melts. Add cooked pasta and toss, adding reserved pasta water as needed to loosen the sauce.
6. Garnish with fresh parsley and extra Parmesan before serving.

The magic here? Frozen squash melts into a velvety sauce that clings perfectly to every noodle—no prep required!

Tip: Swap in spicy sausage if you love heat, or add a splash of white wine with the cream for extra depth.

Frozen Squash and Lentil Stew

This hearty stew is a lifesaver on busy nights—frozen squash keeps prep simple, while lentils add a satisfying protein punch.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 3 cups frozen butternut squash cubes
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add frozen squash, lentils, and 4 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in spinach and cook just until wilted, about 2 minutes.

The tangy vinegar brightens the earthy lentils and squash, making this stew taste like it simmered all day (even though it’s weeknight-fast!).

Tip: For extra creaminess, blend 1 cup of the stew before adding spinach, then stir it back in.

Frozen Squash and Coconut Curry

This cozy, one-pot curry is a lifesaver for busy nights—frozen squash keeps prep minimal, while coconut milk adds creamy richness.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (14-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 12 oz frozen butternut squash cubes (no need to thaw)
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium. Add onion and cook for 3 minutes until soft. Stir in 3 cloves garlic, 1 tbsp ginger, 1 tbsp curry paste, 1 tsp turmeric, and 1/2 tsp salt; cook 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup broth, scraping the pot to dissolve any bits. Add frozen squash, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally, until squash is tender.
3. Remove from heat. Stir in 1 tbsp lime juice and top with 1/4 cup cilantro.

The magic here? Frozen squash holds its shape beautifully, giving the curry a hearty texture without turning mushy.

Tip: Swap in frozen sweet potatoes or cauliflower for a twist—just adjust simmer time by a few minutes.

Frozen Squash and Carrot Soup

This creamy, freezer-friendly soup is a lifesaver for chilly nights—just thaw, heat, and enjoy a bowl of cozy comfort.

Ingredients:

• 2 cups frozen butternut squash cubes
• 1 cup frozen sliced carrots
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/2 cup heavy cream (optional)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
2. Add frozen squash, frozen carrots, 3 cups vegetable broth, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
3. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream if using, and warm through for 2 more minutes.

The cinnamon and nutmeg add a subtle warmth that makes this soup taste like a hug in a bowl—perfect for when you need a quick, nourishing meal without the fuss.

Tip: Freeze leftovers in individual portions for an instant lunch. Just reheat with a splash of broth to loosen the texture.

Frozen Squash and Herb Quiche

This quiche is a lifesaver for busy weeknights—frozen squash keeps it simple, while fresh herbs add a bright, cozy flavor.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 cup frozen butternut squash cubes, thawed and patted dry
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork and bake for 10 minutes. Remove and let cool slightly.
2. In a skillet, heat 1 tbsp olive oil over medium. Add the thawed squash and cook for 5 minutes, stirring occasionally, until lightly softened. Scatter evenly over the crust.
3. In a bowl, whisk together 4 eggs, 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in 1/2 cup Gruyère, 1/4 cup Parmesan, 2 tbsp thyme, and 1 tbsp rosemary. Pour over the squash.
4. Bake for 30–35 minutes until the center is set and the top is golden. Let cool 10 minutes before slicing.

The Gruyère and herbs create a savory depth that balances the squash’s natural sweetness—no one will guess you used frozen veggies!

Tip: For extra crispness, brush the pre-baked crust with a beaten egg white before adding the filling.

Frozen Squash and Potato Gratin

This cozy gratin turns frozen squash and potatoes into a creamy, golden-brown delight—perfect for those nights when you need comfort food fast.

Ingredients:

• 3 cups frozen butternut squash cubes (no need to thaw)
• 3 cups frozen shredded potatoes (no need to thaw)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with 1 tbsp olive oil.
2. In a large bowl, toss together frozen squash cubes, frozen shredded potatoes, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the mixture in the baking dish, then pour 1 cup heavy cream evenly over the top. Sprinkle with 1/2 cup Parmesan cheese.
4. Bake uncovered for 45–50 minutes, until bubbly and the top is deeply golden. Let rest 5 minutes before serving.

The magic here? Frozen veggies skip the prep but still soak up the cream and cheese for a rich, layered bite. No one will guess it started in your freezer!

Tip: For extra crunch, broil for 2–3 minutes at the end—just keep an eye on it!

Frozen Squash and Kale Salad

This vibrant salad turns frozen squash into a time-saving star, pairing it with hearty kale and a tangy-sweet dressing for a fuss-free side that’s anything but boring.

Ingredients:

• 12 oz frozen butternut squash cubes (no need to thaw)
• 4 cups chopped curly kale, stems removed
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pepitas

Instructions:

1. Roast the squash: Toss frozen squash with 1 tbsp olive oil and spread on a parchment-lined baking sheet. Bake at 425°F for 20 minutes, flipping halfway, until edges are caramelized.
2. Massage the kale: In a large bowl, combine kale, remaining 1 tbsp olive oil, and salt. Rub leaves between fingers for 1–2 minutes until softened and darker green.
3. Make the dressing: Whisk maple syrup, apple cider vinegar, and garlic powder in a small bowl.
4. Assemble: Add warm squash to kale, drizzle with dressing, and toss gently. Top with feta and pepitas.

The contrast of creamy feta against the crispy squash and crunchy pepitas makes every bite exciting—plus, skipping the thawing step is a game-changer!

Tip: For extra depth, sprinkle a pinch of smoked paprika over the squash before roasting.

Frozen Squash and Pumpkin Pie

This no-bake pie is a dreamy, creamy twist on the classic—perfect for when you want pumpkin spice vibes without turning on the oven.

Ingredients:

• 1 (9-inch) graham cracker crust
• 1 cup canned pumpkin puree
• 1 cup frozen butternut squash puree, thawed
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup heavy whipping cream, chilled
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, beat the cream cheese with 1/2 cup granulated sugar until smooth. Add 1 cup pumpkin puree, 1 cup thawed squash puree, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt; mix until fully combined.
2. In a separate bowl, whip 1 cup heavy cream and 1 tsp vanilla to stiff peaks. Gently fold into the pumpkin mixture until no streaks remain.
3. Pour filling into the graham cracker crust and smooth the top. Freeze for at least 6 hours, or until firm.
4. Let sit at room temperature for 10 minutes before slicing. Serve cold with a dollop of whipped cream if desired.

The secret? Frozen squash adds a subtly sweet depth that makes this pie taste like autumn sunshine in every bite.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Conclusion

With 18 creamy, dreamy frozen squash recipes, you’re all set for easy, delicious meals any day! Whether you’re craving soups, pastas, or desserts, this roundup has something for everyone. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy cooking!