WBUR shares three squash recipes to replace the pumpkin spice trend

Three distinct recipes feature winter squash as the primary ingredient in a new collection from WBUR. The guide aims to help home cooks move beyond the standard pumpkin spice blend while utilizing produce that is currently abundant in markets.

The outlet notes that pumpkin spice consists of cinnamon, nutmeg, ginger, cloves, and allspice. While the author states an adoration for those individual spices, the term has become a cliché that signals the end of summer. The recipes are designed to highlight the creamy texture and warm flavor of the vegetables themselves rather than relying on the pre-mixed seasoning.

The first dish is a salad that pairs maple-glazed roasted kabocha or honeynut squash with fall greens. It includes maple-glazed pumpkin seeds or pepitas and currants. The dressing combines mustard, maple syrup, balsamic vinegar, and olive oil. The preparation involves roasting the squash at 425 degrees for a total of 22 to 27 minutes.

A squash and leek soup serves as the second option. The recipe calls for three to five leeks and about five cups of cubed winter squash. Cooks simmer the vegetables in stock for 15 minutes before pureeing them. The dish takes less than an hour to prepare and can be topped with fried sage leaves and a drizzle of cream. A vegan variation uses vegetable stock and omits dairy.

The final recipe is a pumpkin-cream cheese tart with a gingersnap crust. The crust uses approximately seven ounces of gingersnaps mixed with melted butter and ground ginger. The filling combines one cup of pumpkin puree with six ounces of cream cheese, brown sugar, and an egg. Bakers prebake the crust for six minutes at 325 degrees before adding the filling.

The tart bakes for about 50 minutes until the center is firm. It requires at least two hours of chilling before serving. The author suggests topping the dessert with chopped gingersnaps, coarse sea salt, and whipped cream. The recipes note that various winter squash types, including butternut, hubbard, and honeynut, are interchangeable in these dishes.

WBUR published the guide on October 29, 2026. The outlet encourages readers to use whatever squash is available at local farmers markets or shops. The collection includes specific measurements for ingredients and step-by-step instructions for cooking temperatures and times.