When the farmers market has slowed down for the season and we’re lamenting the twilight of tomato and field-fresh green days, comfort comes in the form of the humble squash. Sweet or savory, roasted or puréed, it’s the ingredient that bridges the gap between crisp mornings and deep-winter nights — golden, grounding and endlessly versatile.
In Jackson Hole, chefs know how to let this ingredient shine. It shows up in silky soups and hand-cut pastas, alongside seared salmon and rich game or in simple bowls that feel like a hug after a day in the cold. Squash is more than a side dish here — it’s a love letter to the season, transformed by creative hands into far more than a decorative gourd.
Here’s where to find the most delicious ways to savor it this season.
Roosevelt’s
At this relaxed, family-friendly spot just off the town square, indulge in the Panama Canal Cheese Ravioli: fluffy pillows of pasta generously stuffed with cheese, roasted butternut squash and pear in a brown butter cream sauce, drizzled with balsamic glaze, topped with hazelnuts and crispy fried sage.
Orsetto
At this Italian eatery, order up a seasonally-pleasing dish of garganelli (small pasta with a curved shape that’s perfect for holding all kinds of flavor) with butternut squash, brussels sprouts, brown butter, hazelnuts, sage and ricotta salata. Hearty, creamy, nutty and oh-so satisfying on a chilly evening.
Gather
While it’s not on the everyday menu at Gather, the specialty Thanksgiving menu includes a tantalizingly squash-forward starter: winter squash salad. It’s a sweet and earthy blend of mixed greens with baby kale, roasted butternut squash, herbed goat cheese, roasted pistachio, pomegranate seeds and pickled watermelon radish, generously drizzled with a cinnamon tarragon vinaigrette. (Keep your eyes peeled — it may end up on the winter menu after the holiday!)
Wild Pine
At this newer establishment tucked into the Teton Village hotel, Gravity Haus, Wild Pine is serving up squash in its soul-warming curry. Gently simmered and bursting with flavor, their cauliflower red curry includes coconut, piquillo pepper, eggplant, squash, baby bok choy and cilantro served alongside jasmine rice.
As winter menus start popping up after the off-season lull, keep an eye out for all the creative ways chefs are letting gourds shine. (A great example? Maison in Driggs is already toying with delicata squash on rotating weekly special pizzas!)
It might not be the flashiest ingredient in the kitchen, but it’s got this way of adding richness, warmth, and a hint of sweetness to just about anything. From silky soups to hearty pastas and even desserts, squash brings depth where you least expect it. Moral of the story is — this season, don’t sleep on squash.
