While it’s delicious and a great side dish to any fall meal, squash is also filling. A little goes a long way, and it’s not exactly known for coming in small packages.

So, what do you do with leftover squash?

Well, in truth there are tons of options for leftover squash. Because it’s already been cooked and seasoned, it’s packed with flavour. It also has less water content than when it’s fresh, so it won’t make recipes you add it to too moist.

The only caution we have is this: if you’ve used a definite savoury profile on your squash (like garlic or sage), it might not go that well in sweeter recipes. The same is not true for sweeter profiles, however; a touch of sweetness in the squash can actually elevate a savoury dish.

If you’re not quite ready to put all of these to work right away, don’t sweat it. You can store your cooked squash in the freezer for up to three months! Just thaw it and drain it before use (no need to drain if it’s going right in the soup).

Here are just a few ideas you can try out in your kitchen:


Squashes make great soup bases. Once you’ve cooked them, they’re already incredibly soft and tasty. Using a mashed squash in a regular soup like chicken (or turkey) is great, because it adds depth of flavour and body to the broth.

If you blend down the squash, you can use it as a less starchy base to create a delicious stew. Simply puree and add it to your stock along with the other ingredients. A good immersion blender is a great option for this!

Alternatively, if you have enough leftovers, you can make the squash into its very own soup. Add some cream or coconut milk and a bit of chicken stock to the pot and puree until you have a smooth, soupy consistency. Butternut isn’t the only squash that works!


We’re big fans of drinking your vegetables. If you’ve got leftover squash that isn’t heavily seasoned with savoury herbs and garlic, think about adding it to a fruit or vegetable smoothie! They’re packed with vitamins and fibre, and they add great seasonal flavour.

If you’re a fan of shakes, a vanilla protein powder with some cooked squash or pumpkin and a dash of pumpkin spice makes for a great fall-themed workout booster.



Squashes have a mild flavour that’s boosted by the spices you choose. When used in muffins, cooked squash also adds moisture to the mix.

Here’s a great recipe we shared using pumpkin. This one uses pumpkin straight out of the can, but you’re welcome to try it out with any leftover squash you have; just be sure to drain it first, as some carry a lot more water than others. Let us know how it goes!


For Thanksgiving we shared a great butternut squash fritter recipe that’s just amazing. But did you know you can also add squash to pancakes? Just add the cooked and drained squash to your pancake batter and season with a little extra nutmeg and cinnamon for a mind-blowing holiday brunch!


A wonderful fall treat for when company stops by, having a loaf of coffee cake or bread on hand is always a good idea.

While banana bread is still the standard, you can grab Amanda’s amazing pumpkin loaf recipe (sub in any squash you have on hand) for an awesome twist on an old standard. Add in some chocolate chips, walnuts, raisins, or pecans for an extra pop of crunch and flavour!


Yup, you can mush down that squash or pumpkin into your favourite pasta sauce too! It can be a great addition to cream or tomato-based sauces, as it adds body and a unique flavour that really blends well with other vegetables, basil, and pasta!

aWhat do you do with your leftover squash? Let your creativity run wild, and let us know in the comments!

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