Looking for some seasonal side dishes to serve with Thanksgiving dinner as well as through the holidays? Winter squash, such as delicata, butternut, kabocha, acorn, and buttercup, to name a few, is delicious, and it can be made dozens of ways. Even if you don’t feel up to peeling and seeding a big squash, ready-to-cook chunks are now available at almost every grocery store, and that is a big timesaver. Here are three yummy side dishes made with winter squash.

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Winter Squash and Bacon Sauté

6 Servings

8 ounces bacon, chopped

3 cloves garlic, finely minced
3 to 4 cups winter squash, peeled and cubed into 1" pieces
salt and freshly ground black pepper, to taste

1. In a large skillet, sauté the bacon until crisp.
2. Remove the bacon to paper towels to drain.
3. Pour off all but three tablespoons of bacon fat.
4. Add the garlic to the skillet and toss the squash cubes in the bacon fat.
5. Turn the heat to medium, cover the skillet, and let cook 8 - 10 minutes or until the squash begins to soften.
6. Uncover the pan, stir well, and let the squash continue to cook until very tender, stirring often.
7. When the squash is done, stir in the bacon, season with salt and pepper, and serve.

Amount Per Serving
Calories 103 Calories from Fat 60
Percent Total Calories From: Fat 58% Protein 19% Carb. 22%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 11 mg
Sodium 214 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 5 g

Vitamin A 47% Vitamin C 20% Calcium 0% Iron 3%

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Asian Sticky Glazed Winter Squash

6 Servings



2 pounds winter squash, such as kabocha, butternut, acorn

2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and finely minced
2 cloves garlic, finely minced
3 green onions, thinly sliced

1/4 cup chicken stock
3 tablespoons soy sauce
1 tablespoon Mirin, or sake
1 1/2 tablespoons sugar

1. Peel the squash with a vegetable peeler; cut in half and remove the seeds and pith. Cut the squash into wedges about 3/4" thick and 3-4 inches long.
2. Heat the vegetable oil in a large skillet; add the ginger, garlic, and green onions and stir fry over medium heat until softened.
3. Add the chicken stock, soy sauce, Mirin, and sugar; bring to a boil.
4. Add the squash wedges and cook until they begin to soften.
5. Turn the heat to low, cover the pan, and cook an additional 15-20 minutes or until soft and glazed.

Amount Per Serving
Calories 128 Calories from Fat 45
Percent Total Calories From: Fat 35% Protein 9% Carb. 55%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 582 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 3 g
Protein 3 g

Vitamin A 123% Vitamin C 32% Calcium 0% Iron 6%

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Winter Squash Gratin

6 Servings

2 pounds winter squash, such as butternut, kabocha, delicata, etc.
1 small onion, finely minced

1 egg
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, divided
1/3 cup panko breadcrumbs

Chopped fresh parsley

1. Peel the squash with a vegetable peeler, cut in half, and clean out the seeds and pith.
2. Cut the squash into 3/4 - 1" chunks; place them in a saucepan with the onion.
3. Cover the squash with water, bring to a boil, and turn down to a simmer; let the squash simmer about 15 minutes or until tender and drain well.
4. Preheat oven to 350°.
5. Spray a shallow 2-quart baking dish with non-stick spray.
6. Whisk together the egg, milk, salt, and pepper, 1/2 cup of the Parmesan cheese, and the breadcrumbs.
7. Toss the mixture with the squash and onions; transfer to the prepared baking dish and spread out evenly.
8. Sprinkle with the remaining Parmesan cheese.
9. Bake 40-45 minutes or until the top is crisp and brown.

Amount Per Serving
Calories 178 Calories from Fat 56
Percent Total Calories From: Fat 31% Protein 24% Carb. 45%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 48 mg
Sodium 537 mg
Total Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 0 g
Protein 11 g

Vitamin A 126% Vitamin C 33% Calcium 0% Iron 8%