18 Delicious Canning Squash Recipes for Preserving

As the leaves start to turn and the air gets crisp, there’s no better time to embrace the bounty of squash season! Whether you’re a canning novice or a preservation pro, our roundup of 18 Delicious Canning Squash Recipes is your ticket to savoring the flavors of fall all year long. From sweet to savory, these recipes are sure to inspire your next canning adventure. Let’s get preserving!

Spiced Butternut Squash Jam

Transform your butternut squash into a sweet and spicy jam that’s perfect for spreading on toast or pairing with cheese.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. In a large pot, combine the diced butternut squash, 1 cup granulated sugar, and 1/2 cup apple cider vinegar. Bring to a boil over medium-high heat, then reduce to a simmer.
2. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Stir well to combine.
3. Simmer uncovered for 45 minutes, stirring occasionally, until the squash is very soft and the mixture has thickened to a jam-like consistency.
4. Remove from heat and let cool slightly. Use an immersion blender to puree the jam until smooth, or transfer to a blender in batches if necessary.
5. Pour the jam into sterilized jars and let cool completely before sealing. Store in the refrigerator for up to 2 weeks.

The warm spices in this jam highlight the natural sweetness of the butternut squash, creating a uniquely flavorful spread that’s anything but ordinary.

Tip: For a smoother jam, strain the mixture through a fine-mesh sieve after blending to remove any remaining fibrous bits.

Zesty Lemon Squash Preserves

Brighten up your pantry with these Zesty Lemon Squash Preserves, a perfect blend of tangy and sweet that captures the essence of summer in a jar.

Ingredients

• 4 cups yellow squash, thinly sliced
• 2 cups granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. In a large pot, combine the yellow squash, 2 cups granulated sugar, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt. Stir well to mix.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 45 minutes, stirring occasionally, until the squash is translucent and the syrup has thickened.
3. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while still warm.

The magic of these preserves lies in the balance of lemon zest and ginger, which elevates the humble squash into a vibrant condiment. Perfect for spooning over toast or stirring into yogurt.

Tip: For an extra zing, add a pinch of cayenne pepper with the ginger.

Maple Glazed Canned Squash

Transform simple canned squash into a sweet and savory side dish with this easy maple glaze that caramelizes beautifully in the oven.

Ingredients

• 2 cans (15 oz each) squash, drained
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, combine the drained squash, 3 tablespoons pure maple syrup, 2 tablespoons melted unsalted butter, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix until the squash is evenly coated.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. Bake for 25 minutes, then stir the squash and bake for an additional 10-15 minutes until the edges are caramelized and the glaze is bubbly.

The magic of this recipe lies in the glaze’s ability to turn humble canned squash into a dish with layers of flavor and a delightful sticky-sweet texture.

Tip: For an extra crunch, sprinkle chopped pecans over the squash before the final bake.

Garlic and Herb Squash Pickles

These Garlic and Herb Squash Pickles are a tangy, crunchy delight that will elevate your sandwiches, burgers, or cheese boards with minimal effort.

Ingredients

• 2 cups thinly sliced yellow squash
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, thinly sliced
• 1 tsp dried dill
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds

Instructions

1. In a medium saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
2. Place the sliced squash, garlic, dried dill, black peppercorns, and mustard seeds in a clean quart-sized jar.
3. Pour the hot vinegar mixture over the squash in the jar, ensuring all the squash is submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld.

The combination of garlic and dill gives these pickles a bold flavor that’s perfectly balanced by the squash’s natural sweetness.

Tip: For an extra crunch, use a mandoline to slice the squash uniformly thin.

Sweet and Spicy Squash Chutney

This Sweet and Spicy Squash Chutney is a vibrant condiment that brings a perfect balance of heat and sweetness to any dish. It’s incredibly versatile, pairing wonderfully with cheeses, meats, or even as a sandwich spread.

Ingredients

• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup apple cider vinegar
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red chili flakes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt

Instructions

1. In a medium saucepan, combine the butternut squash, apple cider vinegar, brown sugar, honey, onion, garlic, ginger, red chili flakes, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, stirring occasionally, until the squash is tender and the mixture has thickened.
3. Remove from heat and let cool slightly. For a smoother chutney, blend half of the mixture and stir it back into the pot, or leave it chunky for texture.

The magic of this chutney lies in its layers of flavor—sweet from the squash and honey, with a kick of heat from the chili flakes, all rounded out with warm spices. It’s a must-try for anyone looking to add a little excitement to their meals.

Tip: This chutney tastes even better the next day, as the flavors have more time to meld together. Store it in an airtight container in the fridge for up to two weeks.

Roasted Squash and Apple Butter

This Roasted Squash and Apple Butter recipe is a cozy, flavorful twist on classic fall favorites, blending the sweetness of apples with the earthy depth of roasted squash.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large apples, peeled, cored, and chopped
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash and chopped apples with 2 tbsp olive oil, 1/4 cup maple syrup, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized at the edges.
4. Transfer the roasted squash and apples to a food processor and blend until smooth. For a chunkier texture, pulse a few times instead.

The magic of this recipe lies in the caramelization of the squash and apples, which deepens the flavors and creates a velvety texture that’s perfect for spreading on toast or swirling into oatmeal.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the squash and apples.

Cinnamon Vanilla Squash Preserves

Transform your autumn squash into a sweet and spicy spread that’s perfect for toast or as a glaze for meats with these Cinnamon Vanilla Squash Preserves.

Ingredients

• 2 cups peeled and diced butternut squash
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine the butternut squash, granulated sugar, and water. Bring to a boil over medium-high heat, then reduce to a simmer.
2. Stir in the lemon juice, vanilla extract, ground cinnamon, and salt. Continue to simmer, stirring occasionally, for 25 minutes or until the squash is tender and the mixture has thickened.
3. Remove from heat and let cool slightly. Use a potato masher or fork to break down any large pieces of squash for a smoother consistency, if desired.
4. Transfer the preserves to a jar or container and let cool completely before sealing and refrigerating.

The magic of these preserves lies in the unexpected pairing of earthy squash with the warm sweetness of cinnamon and vanilla, creating a spread that’s as versatile as it is unique.

Tip: For an extra smooth texture, blend the cooled preserves with an immersion blender until your desired consistency is reached.

Savory Squash and Onion Relish

This Savory Squash and Onion Relish is a game-changer for your condiment game, offering a sweet and tangy flavor that elevates any dish it accompanies.

Ingredients

• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the butternut squash and onion, sautéing for 5 minutes until the vegetables begin to soften.
2. Stir in the apple cider vinegar, brown sugar, salt, black pepper, and ground cinnamon. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the squash is tender and the mixture has thickened.
3. Remove from heat and let cool slightly before serving. The relish will continue to thicken as it cools.

The magic of this relish lies in the perfect balance of sweetness from the squash and brown sugar, cut through with the sharpness of apple cider vinegar. It’s a versatile condiment that pairs beautifully with roasted meats or as a standout addition to your cheese board.

Tip: For a smoother texture, pulse the cooled relish in a food processor a few times before serving.

Hot Pepper Squash Jelly

Spice up your morning toast or cheese board with this uniquely sweet and spicy Hot Pepper Squash Jelly, a perfect blend of autumnal squash and fiery peppers.

Ingredients

• 2 cups pureed butternut squash
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/2 cup finely chopped hot peppers (mix of jalapeño and habanero for heat)
• 5 cups granulated sugar
• 1 (1.75 oz) package powdered pectin
• 1/2 tsp butter (to reduce foaming)

Instructions

1. In a large pot, combine the pureed butternut squash, apple cider vinegar, water, and chopped hot peppers. Bring to a boil over medium-high heat, stirring occasionally.
2. Once boiling, stir in the sugar and butter until fully dissolved. Return to a rolling boil that cannot be stirred down.
3. Add the powdered pectin, stirring vigorously to prevent clumping. Boil hard for 1 minute, then remove from heat.
4. Skim off any foam with a spoon, then ladle the jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a boiling water bath for 10 minutes to preserve.

The magic of this jelly lies in its bold contrast—creamy squash sweetness upfront, followed by a slow-building heat that lingers pleasantly on the palate.

Tip: For a smoother jelly, strain the pepper pieces out after boiling, but keep them in if you love a bit of texture and extra heat!

Ginger Pear Squash Compote

Warm up your autumn mornings with this Ginger Pear Squash Compote, a sweet and spicy twist on the classic fruit compote that’s perfect for topping pancakes or yogurt.

Ingredients

• 2 cups diced butternut squash (about 1 small squash)
• 2 ripe pears, peeled and diced
• 1 tbsp freshly grated ginger
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 cup water

Instructions

1. In a medium saucepan, combine the diced butternut squash, diced pears, 1 tbsp freshly grated ginger, 1/4 cup maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice, and 1/2 cup water.
2. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the squash is tender.
3. Remove the lid and continue to cook for another 5 minutes to thicken the compote slightly.
4. Let the compote cool for a few minutes before serving. It will thicken more as it cools.

The vibrant ginger and pear flavors meld beautifully with the creamy squash, creating a compote that’s as versatile as it is flavorful. Try it swirled into oatmeal for a cozy breakfast treat.

Tip: For a smoother texture, blend the compote with an immersion blender before serving.

Caramelized Squash and Honey Spread

This Caramelized Squash and Honey Spread is a sweet and savory delight that transforms simple ingredients into a luxurious topping or dip.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 cup water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, stirring halfway, until the squash is tender and caramelized at the edges.
4. Transfer the roasted squash to a blender or food processor. Add 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 cup water. Blend until smooth, adding more water if needed to reach your desired consistency.
5. Serve warm or at room temperature. The spread’s deep caramelized flavors paired with the subtle sweetness of honey make it a standout for toast, crackers, or as a unique sandwich spread.

Tip: For an extra layer of flavor, drizzle with a little more honey and a sprinkle of cinnamon before serving.

Balsamic Glazed Squash Slices

These Balsamic Glazed Squash Slices are a sweet and tangy side dish that brings a burst of flavor to any meal, perfect for those who love a little gourmet touch in their home cooking.

Ingredients

• 1 medium butternut squash, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the squash slices on the prepared baking sheet in a single layer.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, black pepper, and garlic powder.
4. Brush the mixture evenly over both sides of each squash slice.
5. Bake for 25 minutes, flipping halfway through, until the squash is tender and the glaze is caramelized.

The magic of this recipe lies in the glaze’s perfect balance of sweetness and acidity, which transforms the humble squash into a standout dish. The caramelized edges add a delightful texture that’s sure to impress.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese over the squash slices right after they come out of the oven.

Rosemary Infused Squash Preserves

Transform your autumn squash into a fragrant, sweet preserve with a hint of rosemary that’s perfect for spreading on toast or pairing with cheese.

Ingredients

• 2 cups peeled and diced butternut squash
• 1 cup granulated sugar
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the diced butternut squash, 1 cup granulated sugar, and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
2. Reduce heat to low and add 2 tbsp lemon juice, 1 tbsp fresh rosemary, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Stir well to combine.
3. Continue to cook on low heat for 45 minutes, stirring every 10 minutes, until the squash is very soft and the mixture has thickened to a jam-like consistency.
4. Remove from heat and let cool slightly before transferring to jars. The preserves will thicken further as they cool.

The rosemary adds a subtle earthy note that elevates the natural sweetness of the squash, making these preserves a standout addition to your breakfast table or cheese board.

Tip: For a smoother texture, blend the cooled preserves with an immersion blender before jarring.

Pumpkin Spice Squash Butter

Transform your autumn squash into a velvety, spiced spread that’s perfect for toast, pancakes, or even as a pie filling. This Pumpkin Spice Squash Butter is a must-try for anyone who loves the warm flavors of fall.

Ingredients

• 2 cups pureed pumpkin or butternut squash
• 1/2 cup pure maple syrup
• 1/4 cup apple cider
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine the pureed pumpkin or butternut squash, maple syrup, apple cider, and lemon juice over medium heat. Stir well to blend.
2. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring occasionally, for 20 minutes until the mixture thickens slightly.
3. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Continue to cook on low for another 10 minutes, stirring frequently, until the mixture is thick and spreadable.
4. Remove from heat and let cool slightly before transferring to a jar or container. The squash butter will thicken further as it cools.

The magic of this recipe lies in its versatility—whether you’re spreading it on your morning toast or using it as a base for desserts, its rich, spiced flavor profile elevates any dish.

Tip: For an extra smooth texture, blend the cooled squash butter with an immersion blender until silky.

Tomato and Squash Sauce for Canning

Whip up this vibrant Tomato and Squash Sauce for a taste of summer that lasts all year, perfect for canning and adding a homemade touch to any meal.

Ingredients

• 4 cups diced tomatoes
• 2 cups diced yellow squash
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in diced tomatoes and yellow squash, bringing the mixture to a simmer. Cook for 20 minutes, stirring occasionally.
3. Add sugar, salt, and black pepper, continuing to simmer for another 10 minutes until the sauce thickens slightly.
4. Remove from heat and stir in fresh basil. Let the sauce cool slightly before canning.

The natural sweetness of the squash balances the acidity of the tomatoes, creating a sauce that’s both rich and refreshing. Perfect for pasta, pizza, or as a base for soups.

Tip: For a smoother sauce, blend half of it before canning, leaving some chunks for texture.

Curried Squash and Mango Chutney

This Curried Squash and Mango Chutney brings a sweet and spicy twist to your table, perfect for those who love a bold flavor profile.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 cup mango chutney
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash with 2 tbsp olive oil, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. While the squash roasts, warm 1 cup mango chutney with 1/4 cup water in a small saucepan over low heat, stirring until smooth.
5. Once the squash is done, gently fold it into the warmed chutney until well combined.

The magic of this dish lies in the contrast between the earthy squash and the vibrant, tangy chutney, creating a side that’s anything but ordinary.

Tip: For an extra kick, add a pinch of cayenne pepper to the squash before roasting.

Smoky Squash and Pepper Relish

This Smoky Squash and Pepper Relish is a vibrant, flavor-packed condiment that’ll elevate everything from grilled meats to your morning toast.

Ingredients

• 2 cups diced butternut squash (1/2-inch pieces)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp brown sugar

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash, red bell pepper, yellow bell pepper, and red onion with olive oil, smoked paprika, cumin, salt, and black pepper on a large baking sheet.
2. Roast for 25 minutes, stirring halfway, until the vegetables are tender and slightly charred.
3. Transfer the roasted vegetables to a bowl. Stir in apple cider vinegar and brown sugar until well combined.
4. Let the relish cool to room temperature before serving to allow the flavors to meld beautifully.

The smoky depth from the paprika paired with the sweetness of the squash creates a relish that’s unexpectedly complex yet simple to make.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder with the paprika.

Orange Blossom Squash Marmalade

Transform your breakfast toast or cheese board with this uniquely fragrant Orange Blossom Squash Marmalade, a sweet and slightly tangy spread that’s as versatile as it is delightful.

Ingredients

• 2 cups peeled, seeded, and finely diced butternut squash
• 1 cup granulated sugar
• 1/2 cup water
• 2 tbsp orange blossom water
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine the butternut squash, 1 cup granulated sugar, and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
2. Reduce heat to low and continue to simmer for 25 minutes, stirring frequently, until the squash is tender and the mixture has thickened.
3. Stir in 2 tbsp orange blossom water, 1 tbsp lemon juice, and 1/2 tsp ground cinnamon. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Remove from heat and let cool slightly before transferring to jars. The marmalade will continue to thicken as it cools.

The floral notes of orange blossom water elevate this marmalade beyond the ordinary, making it a standout addition to your pantry.

Tip: For a smoother texture, puree the cooled marmalade with an immersion blender before jarring.

Conclusion

We hope these 18 delicious canning squash recipes inspire you to preserve the bounty of the season. Each recipe offers a unique way to enjoy squash year-round. Don’t forget to try your favorites, share your experiences in the comments, and pin this article on Pinterest for fellow home cooks to discover. Happy canning!