19 Flavorful Canning Squash Recipes for Long-Term Storage

As the seasons change and summer’s bounty begins to dwindle, many of us turn to canning as a way to preserve the flavors of the harvest. And what better ingredient to start with than the humble squash? From butternut to zucchini, this versatile vegetable can be transformed into a wide range of delicious and nutritious recipes. Whether you’re looking for sweet treats like preserves and jams, savory additions to your meals, or tangy condiments to elevate your cooking, we’ve got you covered. In this article, we’ll explore 19 flavorful canning squash recipes that are perfect for long-term storage and will keep your taste buds happy all year round.

Spiced Butternut Squash Preserves

Transform the flavors of fall into a delicious preserve that’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

– 2 large butternut squash (about 4 lbs), peeled, seeded, and cubed
– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup apple cider vinegar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash cubes, sugar, honey, apple cider vinegar, cinnamon, nutmeg, ginger, and salt.
3. Toss until the squash is evenly coated with the mixture.
4. Spread the squash mixture onto a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
6. Remove from the oven and let cool slightly.
7. Mash the squash mixture with a fork or potato masher to desired consistency.

Cooking Time: 45-50 minutes

Sweet Cinnamon Squash Jam

Transform your fall harvest into a sweet and tangy jam, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

– 2 lbs cooked butternut squash (canned or roasted)
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon cornstarch
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt

Instructions:

1. In a medium saucepan, combine the cooked squash, sugar, water, and cornstarch.
2. Whisk until the mixture is smooth, then add the cinnamon and salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the jam has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to an airtight container.

Cooking Time: 20-25 minutes

Savory Garlic and Herb Canned Squash

Transform plain canned squash into a flavorful side dish with this easy recipe! Simply combine the squash with aromatic garlic, herbs, and spices to create a deliciously savory accompaniment for your favorite meals.

Ingredients:

– 1 (14.5 oz) can of yellow squash
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:

1. Drain the liquid from the canned squash.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
4. Stir in the thyme, oregano, salt, and pepper.
5. Add the drained squash to the saucepan and stir until well combined.
6. Cook for an additional 5-7 minutes, stirring occasionally, or until the flavors have melded together.

Cooking Time: 10-12 minutes

Maple-Glazed Acorn Squash Preserves

Maple-Glazed Acorn Squash Preserves Recipe

Sweet and tangy, these maple-glazed acorn squash preserves are perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

– 2 medium-sized acorn squash (about 1 lb each)
– 1 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. In a small bowl, whisk together sugar, maple syrup, water, lemon juice, and salt.
5. Brush the glaze evenly over the squash flesh, making sure to cover all surfaces.
6. Roast the squash in the preheated oven for 45-50 minutes, or until tender and caramelized.
7. Remove from oven and let cool slightly before scooping out the pulp with a spoon.

Cooking Time: 45-50 minutes

Tangy Pickled Summer Squash

Savor the sweet and tangy flavors of summer squash as it’s transformed into a deliciously pickled treat.

Ingredients:

– 2 lbs. yellow or green summer squash (such as zucchini, yellow crookneck, or pattypan)
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced (optional)

Instructions:

1. Slice the squash into 1/4-inch thick rounds.
2. In a large saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add garlic (if using) and stir to combine.
5. Pack the squash slices into clean glass jars or containers, leaving about 1/2 inch headspace.
6. Pour the hot pickling liquid over the squash, making sure they are completely covered.
7. Seal the jars tightly and let them cool to room temperature before refrigerating.

Cooking Time: 10 minutes (pickling liquid preparation) + 5-7 days (refrigeration time)

Roasted Pumpkin and Squash Puree for Canning

Roasted Pumpkin and Squash Puree Recipe for Canning

Introduction
Enhance your holiday table with this deliciously flavorful puree, perfect for canning and serving throughout the year.

Ingredients

– 2 small to medium-sized pumpkins (about 2 lbs each)
– 1 small butternut squash (about 1 lb)
– 2 tablespoons olive oil
– Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the pumpkins in half lengthwise, scoop out seeds, and place them cut-side up on a baking sheet.
3. Place the squash on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast the pumpkins and squash for 45-50 minutes, or until tender when pierced with a fork.
5. Scoop out the roasted pumpkin flesh and add it to a blender or food processor with the cooked squash.
6. Blend until smooth, then season with salt and pepper to taste.

Cooking Time
Total cooking time: approximately 1 hour

Honey-Glazed Canned Butternut Squash

Transform store-bought canned butternut squash into a sweet and savory side dish with this easy recipe.

Ingredients:

– 1 (15 oz) can of butternut squash, drained and mashed
– 2 tablespoons of honey
– 1 tablespoon of butter, melted
– Salt to taste
– Optional: chopped fresh sage or thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the mashed squash, honey, and melted butter. Mix until smooth.
3. Season with salt to taste.
4. Transfer the mixture to a baking dish or ramekins.
5. Bake for 20-25 minutes, or until the glaze is caramelized and bubbly.
6. Garnish with chopped fresh herbs, if desired.

Cooking Time: 20-25 minutes

Zesty Lemon and Thyme Canned Squash

Add a burst of citrusy flavor to your canned squash with this simple recipe.

Ingredients:
– 1 can (14.5 oz) of yellow crookneck or straightneck squash
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drain the liquid from the canned squash, reserving 1/4 cup of it.
3. In a bowl, whisk together lemon juice, olive oil, thyme, salt, and pepper.
4. Pour the mixture over the squash and toss to coat evenly.
5. Transfer the squash to a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, or until heated through and lightly caramelized.

Cooking Time: 30 minutes

Curried Squash Chutney for Canning

This flavorful chutney combines the sweetness of winter squash with the warmth of curry spices, perfect for topping naan or using as a condiment. The acidity from the lemon juice and vinegar ensures this chutney is shelf-stable when canned.

Ingredients:

– 2 lbs butternut or acorn squash, cooked and mashed
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon lemon juice
– Salt, to taste

Instructions:

1. Combine squash, onion, garlic, cumin, curry powder, cinnamon, turmeric, and red pepper flakes (if using) in a large saucepan.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
3. Stir in apple cider vinegar, water, and lemon juice.
4. Continue to simmer for an additional 5-7 minutes or until the chutney has thickened slightly.
5. Remove from heat and let cool slightly before canning.

Cooking Time: 15-17 minutes

Rosemary-Infused Canned Squash Slices

Elevate your squash game with this easy and flavorful recipe that combines the natural sweetness of canned squash with the herbaceousness of rosemary. Perfect as a side dish or added to salads, wraps, and more.

Ingredients:

– 1 (14.5 oz) can of yellow squash, drained
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped (about 2 teaspoons)
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil and chopped rosemary.
3. Place the drained squash slices in a single layer on a baking sheet lined with parchment paper.
4. Brush the rosemary-infused oil mixture evenly over the squash slices.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes, or until the squash is tender and lightly caramelized.

Cooking Time: 20-25 minutes

Spicy Jalapeño Squash Relish

Add a burst of flavor to your grilled meats or vegetables with this spicy and sweet squash relish.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs), peeled, seeded, and diced
– 1/4 cup jalapeños, seeded and finely chopped
– 1/4 cup red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the squash on a baking sheet lined with parchment paper.
3. Roast the squash for 30-40 minutes, or until tender and caramelized.
4. In a pan, heat the olive oil over medium-high heat.
5. Add the chopped jalapeños, red onion, and garlic. Cook for 2-3 minutes, or until softened.
6. Add the roasted squash to the pan and stir to combine.
7. Stir in the apple cider vinegar, salt, and pepper.
8. Let it cool before serving.

Cooking Time: 40-50 minutes (includes roasting time)

Sweet Vanilla and Nutmeg Squash Butter

Sweet Vanilla and Nutmeg Squash Butter Recipe

Summary:
Transform your breakfast or snack routine with this delicious and aromatic Sweet Vanilla and Nutmeg Squash Butter recipe, perfect for spreading on toast, muffins, or using as a topping for pancakes or waffles.

Ingredients:

– 1 large ripe butternut squash (about 2 lbs)
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground nutmeg
– Pinch of salt

Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. Let the squash cool slightly, then scoop the flesh into a blender or food processor.
5. Add butter, sugar, vanilla extract, nutmeg, and salt to the blender. Blend until smooth and creamy.
6. Transfer the mixture to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 45 minutes (roasting squash) + 10-15 minutes (blending)

Smoky Chipotle Canned Squash

Elevate your canned squash game with this smoky and spicy twist! This recipe adds a depth of flavor to the humble squash, perfect for adding some excitement to your meals.

Ingredients:

– 1 (14.5 oz) can of squash
– 2 chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: cilantro or scallions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Drain the squash liquid and place the squash in a bowl.
3. In a pan, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the chopped chipotle peppers and smoked paprika to the pan; cook for an additional minute.
5. Pour the mixture over the squash and toss to combine.
6. Transfer the squash mixture to a baking dish and bake for 25-30 minutes or until heated through.

Cooking Time: 25-30 minutes

Herbed Zucchini and Squash Medley

This recipe combines the flavors of zucchini, yellow squash, and fresh herbs for a delicious and healthy side dish or main course. Perfect for grilling or baking, this medley is sure to please.

Ingredients:

– 2 medium zucchinis, sliced
– 1 medium yellow squash, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)

Instructions:

1. Preheat grill or oven to medium-high heat.
2. In a large bowl, combine zucchini, squash, garlic, parsley, and basil. Drizzle with olive oil and toss to coat.
3. Season with salt and pepper to taste.
4. Grill for 10-12 minutes, turning occasionally, or bake for 20-25 minutes, until vegetables are tender and lightly browned.
5. Serve hot, with lemon wedges on the side if desired.

Cooking Time: 20-25 minutes (baking) or 10-12 minutes (grilling)

Balsamic-Glazed Canned Squash

Transform canned squash into a sweet and tangy masterpiece with this easy recipe!

Ingredients:

– 1 (14.5 oz) can of yellow or white squash, drained
– 1/4 cup balsamic glaze (or 2 tablespoons regular balsamic vinegar)
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together balsamic glaze, brown sugar, and olive oil until well combined.
3. Pour the glaze mixture over the canned squash in a baking dish.
4. Sprinkle salt and pepper to taste.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until squash is caramelized and glazed.

Cooking Time: 45-50 minutes

Orange and Ginger Squash Preserves

Transform your fall harvest into a deliciously sweet and spicy preserve with this simple recipe for Orange and Ginger Squash Preserves.

Ingredients:

– 2 lbs butternut squash, peeled and cubed
– 1 cup orange juice
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup water

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the squash cubes with a pinch of salt and spread on a baking sheet.
3. Roast for 30-40 minutes, or until tender and lightly caramelized.
4. In a large pot, combine roasted squash, orange juice, honey, brown sugar, ginger, and water.
5. Bring to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes, or until the preserves have thickened slightly.
6. Remove from heat and let cool before transferring to jars.

Cooking Time: 1 hour

Caramelized Onion and Squash Spread

Caramelized Onion and Squash Spread Recipe

A sweet and savory spread perfect for crackers, bread, or as a dip.

Ingredients:

– 2 large onions, thinly sliced
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/2 cup heavy cream or sour cream

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss onions with olive oil, salt, and brown sugar in a large bowl.
3. Spread the onion mixture on a baking sheet and roast for 30-40 minutes, stirring occasionally, until caramelized and golden.
4. While onions are roasting, toss squash cubes with olive oil, salt, and apple cider vinegar on a separate baking sheet.
5. Roast the squash for 20-25 minutes, or until tender and lightly browned.
6. In a blender or food processor, combine roasted onions, cooked squash, and heavy cream or sour cream. Blend until smooth.
7. Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 1 hour

Yield: About 2 cups of spread

Tomato and Squash Canned Stew

A hearty, comforting stew made with fresh tomatoes and winter squash, perfect for a cozy night in.

Ingredients:

– 2 lbs fresh tomatoes, diced
– 1 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup canned vegetable broth
– 1/2 cup water

Instructions:

1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic until softened.
2. Add the diced tomatoes, cubed squash, thyme, salt, and pepper. Stir to combine.
3. Pour in the canned vegetable broth and water. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 30-40 minutes

Pumpkin Pie-Spiced Squash Puree

Pumpkin Pie-Spiced Squash Puree Recipe

Warm up the fall season with this comforting and flavorful squash puree, infused with the cozy spices of pumpkin pie.

Ingredients:

– 1 small to medium-sized butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Dot the top of each squash half with butter and sprinkle with brown sugar, cinnamon, nutmeg, ginger, and salt.
5. Roast the squash for 45-50 minutes, or until tender and caramelized.
6. Scoop the flesh into a blender or food processor and puree until smooth.
7. If desired, add heavy cream or half-and-half to achieve your desired consistency.

Cooking Time: 45-50 minutes

Summary

Get creative with your canned squash recipes! With these 19 flavorful ideas, you can preserve the taste and nutrition of summer squashes for long-term storage. From sweet and savory jams to tangy pickles and spicy relishes, there’s something for every taste bud. Try making Spiced Butternut Squash Preserves, Sweet Cinnamon Squash Jam, or Savory Garlic and Herb Canned Squash. Or, go bold with Maple-Glazed Acorn Squash Preserves, Zesty Lemon and Thyme Canned Squash, or Smoky Chipotle Canned Squash. These recipes will keep you enjoying the flavors of summer all year round.