List all recipes for: Winter Squash
Baked Butternut Squash
One of the good things about Butternut squash is that most of it has no seeds, making it quick and easy to prepare.
Slice the squash in ¼” to ½” circles. Peel and remove seeds. Rub a little olive oil in each side of the slices and place in a baking pan. Toss in some salt and pepper, some herbs if you like or a little minced garlic. You can either use a deep dish which will produce a moist squash or place the slices in a single layer and let them brown a bit. Bake at 375 degrees for 30-45 minutes, depending on how you’ve layered them. If you bake in a single layer until they are a little brown and crispy, you can eat them out of hand. Children love them this way (adults too!).
Cut in two vertically, scoop out the seeds, turn cut side down on a rimmed cookie sheet and bake at 375 degrees at least an hour. Check and continue baking until very soft. Anything you don’t use within a day or two, put in freezer bags and enjoy during the long, grey winter! You can choose to season with something savory (slow cooked onions and blue cheese is my favorite) or sweet (such as brown sugar and butter).
Butternut Squash Soup with Apple and Smoked Cheddar
2 tbsp extra-virgin olive oil1 medium onion, halved and thinly sliced
¾ cup apple cider
1 ¾ lb butter squash, peeled, seeded and cut into 1 inch dice (5 ¼ cups)
4 ½ cups chicken stock or low sodium broth
½ cup heavy cream
Salt and pepper
2 tbsp unsalted butter
1 McIntosh apple or other apples that keeps it shape when cooked
1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
Chopped chives or thinly sliced sage leaves for garnish.
In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
In a blender, puree the soup in batches. Or use an immersion blender to do the job, right in the pot. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm. Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper. Ladle the soup into warmed bowls, garnish with the sautéed apples, smoked cheddar and chives.
Caribbean Squash Soup
1 tbsp oil
3 cloves garlic, minced
1 fresh jalapeno, seeded and chopped finely
5 cups vegetable stock or water
2 cups butternut squash, peeled and cubed
2 tbsp dark rum
¼ tsp allspice
4 cups spinach leaves, julienne
1 cup coconut milk
salt and pepper to taste
In a large soup pot, sauté onion, garlic and jalapeno in oil. Add stock, squash, rum and allspice. Simmer until squash is tender. Puree until smooth. Add spinach leaves and coconut milk. Simmer another 5 minutes, season to taste with salt and pepper. Add a splash more dark rum at the end!
Corncakes with Pepper Jack and Spaghetti Squash
To a couple of beaten eggs add a half cup buttermilk or yogurt and a spoonful of oil along with a pinch of soda and salt. Stir in a big spoonful of cooked spaghetti squash and a little minced cilantro. Stir in enough cornmeal to get a spoonable batter. Bake on a griddle like you would pancakes, sprinkling on grated pepper jack cheese once you’ve flipped them
Dumpling Squash with Cream and Sage
serves 12 but easily pared down
6 dumpling squash, halved, seeded, stems removed and bottoms trimmed to sit flat
salt and pepper
1 teaspoon chopped fresh sage
1 cup chicken stock (best quality)
4 garlic cloves, halved
3/4 cup heavy cream
Preheat oven to 350 degrees. Arrange squash halves, cut side up, in a baking dish. Season with salt and pepper, sprinkle sage over each. Pour 1/2 cup stock into the baking dish and scatter garlic over squash.
Bake, coved, until squash are tender, about 45 minutes. Heat broiler with rack about 8 inches from the heat.
Transfer garlic to a bowl, mash with a fork and stir in cream and 2 tablespoons liquid from the baking dish. Spoon over squash halves, including edges. Broil about 4 minutes and serve.
Garlic Roasted Delicata Squash
Very simple, and very good - semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature
1 delicata squash
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake for 30 minutes, or until tender.
This is a beautiful free form main dish pie. Great for guests because you can make the squash and onion mixtures in advance, refrigerate and then assemble the galette just before baking. Serve with a simple soup and salad and your meal will be a hit!
2 tablespoons butter
1 tablespoon honey
1 1/4 pounds delicata squash cut into 1/2 inch thick rounds and seeded
salt and pepper
3 tablespoons olive oil
1 onion, thinly sliced
pie crust for a 9 inch one crust pie
1 pound ricotta cheese
2 large eggs plus 1 egg, lightly beaten for the egg wash
10 fresh sage leaves
Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet, brush both cut sides with the butter honey mixture. Season with salt and pepper on both sides. Roast until squash is toasty brown, about 15 minutes. Remove from the oven, reduce heat to 375 degrees. Meanwhile, heat oil in a large sauté pan over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 20 minutes. Turn the pie crust dough onto a lightly floured surface. Roll dough into a 16 inch round, about 1/4 inch thick. Place on a baking sheet and refrigerate for 15 minutes. Stir together ricotta and 2 eggs in a medium bowl. Season with salt and pepper. Spread ricotta mixture over dough, leaving a 1 inch border. Top with onions and squash rounds. Sprinkle with sage leaves and season with pepper. Fold dough over edge of filling to enclose. Brush crust with egg wash. Bake until golden brown, 50 to 60 minutes. Serve warm.
Herbed Spaghetti Squash
1 small spaghetti squash
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed herbs, such as basil, chives, parsley or sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.
Parmesan-Roasted Butternut Squash
2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
2/3 cup grated Parmigiano-Reggiano
Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 tsp salt, and 1/4 tsp pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Roasted Squash Soup
Use either pumpkin or squash in this soup
Cut the squash in half vertically, scoop out the seeds and any stringy bits. Cut into chunks or thick slices, drizzle with a little olive oil, add a few whole garlic cloves, sprinkle with salt and pepper and place on a rimmed baking sheet (lining the baking sheet with foil or parchment paper helps with cleanup). Bake at 400 degrees until very soft. This will take 30 minutes or more, depending on the size of your squash pieces. Scoop out the flesh into a bowl. Heat 4 cups good chicken stock and add the cooked squash along with the garlic. Puree with an immersion blender or, in batches in a blender. Season with salt and pepper, serve hot.
Spaghetti Squash with Sage Butter
Use half the squash for this dish, reserve the other half for another use (or make twice the amount of sage butter).
Half the squash lengthwise, rub a little olive oil on the cut side and place cut side down on parchment paper on a rimmed baking dish. Bake at 375 degrees, test for doneness after an hour. Remove from oven, scoop out the seeds then using a fork, scrape the flesh onto serving plates. While the squash is baking, slowly cook thinly sliced onion in a little olive oil until they are very soft but not brown, 10-15 minutes. Melt 2 tablespoons butter in a small saucepan over medium heat. Sliver 6 sage leaves and brown in the butter for 3 to 4 minutes or until they get crispy. Place cooked onion on top of the squash and pour butter over, serve at once.
Spaghetti Squash with Sun dried Tomato-Rosemary Sauce
Pierce the squash in several places with a fork. Bake the squash in a roasting pan at 425 degrees until tender…40-50 minutes. Place 3 chopped garlic cloves, 3 chopped shallots, and ½ cup diced dry-packed sundried tomatoes and 1 cup red wine in a saucepan and reduce over medium heat until about ½ cup liquid remains. Add 2 cups heavy whipping cream and continue to reduce until about 1 ½ cups of liquid remains. Add 2 teaspoons minced fresh rosemary and cook for another 5 minutes. Season to taste with salt and pepper.
Remove the squash from the oven and set aside until cool enough to handle. Cut squash in half lengthwise and use a large spoon to remove the seeds and any pith. Scrape the stringy squash flesh into a bowl and discard the skin. Season the squash with salt and pepper. To serve, place the squash on a serving platter and pour the sauce over the top. Sprinkle with Parmesan shavings and serve hot.
Spicy Chicken and Spaghetti Squash Skillet
Cook a spaghetti squash. Cut in half lengthwise, scoop out the seeds and place cut side down on a baking sheet. Bake at 350 degrees for about an hour until soft. When cool enough to handle, scrape out flesh using a fork. Meanwhile, heat 2 tablespoon olive oil in a skillet and sauté 1 cup minced onion and 4 minced garlic cloves until soft. Add 2 cups cooked chicken or turkey meat (or make it vegetarian) and cook until heated through. Stir in 2 cups canned crushed tomatoes and ¼ cup dry red wine. Bring to a boil, lower the heat and simmer covered, about 20 minutes. Add 2 teaspoons capers, 1 tablespoon fresh oregano (or another herb of your choosing), 1 teaspoon crushed red pepper (or to taste), and 3 tablespoon finely chopped parsley. Simmer 5 minutes and pour sauce over hot spaghetti squash. Grate Parmesan cheese over the top and serve.
Sweet Dumpling Squash
Sweet Dumpling Squash is so cute and so tasty! Cut it in two, scrape out the seeds, put it cut side down on a baking pan and bake until tender at 350 degrees, about 45 minutes. To eat it the Stockhouse way, once tender place it cut side up, fill the cavity with blue cheese, put back in the oven until the cheese is warm…and yum! I don’t even like blue cheese and this is so good!
Thai Butternut Squash Soup
1 onion, chopped
1” fresh, grated ginger
2 tablespoons butter
One small butternut squash, cut in to 1” cubes
4 cups chicken or vegetable stock
3 tablespoons peanut butter
2/3 cup coconut milk
Sauté chopped onion and grated ginger in 1 tablespoon of butter in large, heavy soup pot over medium-low heat for about ten minutes. Add cubed squash and cook for five minutes. Add chicken or vegetable stock and simmer until squash is tender, about 15 or 20 minutes. Add peanut butter and coconut milk and stir to blend. Puree with an immersion blender and return to soup pot to heat thoroughly. Garnish with fresh cilantro.
Winter Vegetable Lasagna
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 28 oz can stewed tomatoes
1 6 oz can tomato paste
½ cup dry red wine
1 tablespoon red wine vinegar
¼ teaspoon crushed red pepper
6 oz fresh spinach
1 5 oz container part skim ricotta cheese
2 cups shredded provolone cheese
1 ¼ cups cooked mashed butternut squash
12 no boil lasagna noodles
4 cups torn turnip greens, blanched (or use spinach or any other green you have on hand)
¾ cup grated Parmesan cheese
Preheat oven to 350 degrees. To prepare sauce, heat olive oil in a large skillet. Add onion and garlic, sauté 5 minutes. Add tomatoes, tomato paste, wine, vinegar and crushed pepper. Cook 5 minutes. Stir in spinach. To prepare lasagna, combine ricotta cheese, egg ½ cup provolone cheese and massed squash, stir well. Spoon a small amount of tomato sauce into bottom of a 9 by 13 inch baking dish. Layer 4 uncooked noodles, turnip greens, ¾ cup provolone, half the ricotta cheese mixture and 1/3 of the remaining sauce. Add 4 more lasagna noodles, top with half the remaining sauce, the remaining provolone and the remaining ricotta cheese mixture. Top with 4 more noodles, remaining tomato sauce and Parmesan cheese. Cover with foil and bake 40 minutes. Uncover and bake 5 to 10 minutes longer or until top is browned.