Winter Squash Recipes

Sweet Root Mash

4 medium carrots
2 medium squash (Carnival, Acorn or Delicata) or 1 medium Butternut, halved and seeded
2 medium sweet potatoes, peeled
3 medium apples peeled, cored and chopped

Cut carrots into ½” or 1” coins and steam until tender.
Bake squash at 375 degrees until tender.
Chop sweet potatoes into 2” pieces and place in a 2-quart cooking pot.
Layer apples over the sweet potatoes, add 2” water, cover and cook on a gentle boil until tender.
Add the carrots to the apple and sweet potato mixture, and blend/mash until smooth.
For this recipe an immersion blender works best but you can also use a regular blender.
For a more rustic texture use a regular potato masher.
Next scoop the squash from its skin and add to pot, blend/mash once again.
Thickness can be adjusted by adding water, veg/chicken stock, milk, etc.
Once blended bring it back up to a short boil and it’s ready for spicing and serving.
There is a natural sweetness to this recipe but you can go either sweet or savory.
Spice to taste with salt, pepper, garlic, maple syrup.
Can be topped with butter or cheese.

Stuffed Butternut Squash

2 butternut squash, medium size
2 tablespoons olive oil
¼ teaspoon salt
Black pepper, freshly ground
1 tablespoon olive oil
6 ounces spinach fresh
8 ounces cream cheese
1 cup Parmesan cheese, shredded
6 strips bacon, cooked and chopped
3 tablespoons fresh thyme

Preheat oven to 400 degrees F.
Prepare the butternut squash: Slice each one in half lengthwise. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place butternut squash cut sides up on a baking sheet.
Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash.
Season generously with salt and pepper.
Turn the squash over, and place it cut sides down on a baking sheet.
Tip: you can line the baking sheet with parchment paper for easy clean-up.
Roast in the preheated oven at 400 degrees F for 40 minutes.
While the butternut squash is roasted, prepare the cheese mixture.
In a medium skillet, heat olive oil on medium heat and add fresh spinach.
Cook for about 5 minutes until the spinach wilts.
If there is any liquid in the pan, drain it.
Add cream cheese to a microwave-safe large-sized bowl.
Soften cream cheese briefly in the microwave oven.
Make sure the cheese does not actually melt, just softens.
Add shredded Parmesan, cooked spinach, and half of the chopped cooked bacon to the same bowl.
Mix everything well.
Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.
By this time, you have roasted the butternut squash for 40 minutes.
Remove it from the oven and turn cooked squash halves cut sides up.
Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides
Divide the spinach, bacon, and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled.
Top with the remaining chopped cooked bacon.
Roast the stuffed butternut squash in the preheated oven at 400 degrees F for 15 more minutes until the cheese mixture melts.
Option: broil for 3 or 5 minutes to get golden crust over cheese. Watch closely and be very careful not to burn the squash and the cheese mixture.
Tip: Broil on the second oven rack from the top — not on the very top rack — so that it doesn’t burn. Do watch carefully because all ovens are different.
Top with freshly ground black pepper and fresh thyme.

Butternut Squash Lasagna

1 tablespoon olive oil
1 Butternut squash (1 ½ pound to 2 pounds), peeled, seeded, and cut into 1 inch cubes
Salt and freshly ground pepper
½ cup water
¼ cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 lasagna noodles, cooked
2 ½ cup shredded mozzarella cheese
1/3 cup parmesan cheese
(We learned from a friend to also add one onion, caramelized and 1 bunch of kale, steamed)

Heat oil in a heavy skillet over medium heat.
Add the cubed squash and toss to coat.
Sprinkle with salt and pepper.
Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. (You can also roast and scoop out the squash.)
Transfer the squash to a mixing bowl or food processor to mash.
Season the squash puree to taste with salt and pepper.
Melt the butter in a medium-size saucepan over medium heat.
Add flour and whisk for 1 minute.
Gradually whisk in the milk.
Bring to a low boil over medium-high heat.
Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
Add the nutmeg.
Season the sauce with salt and pepper to taste.
Preheat the oven to 375 degrees F.
Lightly butter a 13 x 9 x 2 inch glass baking dish.
Spread ¾ cup of the sauce over the prepared baking dish.
Cover the bottom of the pan with one layer of lasagna noodles.
Spread half of the squash puree over the noodles.
Sprinkle with ½ cup mozzarella cheese.
Drizzle ½ cup of the sauce over the cheese.
Add onions and kale to the layers, if desired.
Repeat layering once more, finishing with a layer of noodles covered only by white sauce.
Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and parmesan cheese over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Serves 8.

Butternut Harvest Stew

2 tablespoons butter
1 ½ pounds boneless pork (cut in ¾ inch cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
3 cups chicken broth
¾ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon rubbed or ground sage
1 bay leaf
1 medium butternut squash (peeled and chopped)
2 medium apples (peeled if desired and chopped)

Melt butter in a large saucepan.
Add pork, onion, and cloves and sauté until meat is no longer pink; drain off fat.
Add chicken broth, salt, rosemary, sage, and bay leaf.
Cover and simmer 20 minutes.
Add butternut squash and apples.
Simmer uncovered until squash and apples are tender, 20 minutes.
Discard bay leaf.
Serves 4-6.

Sweet Curry Winter Squash Fritters

These fritters are excellent party snacks. Serve with Greek-style yogurt or raita to balance the heat if you’ve used a healthy dose of cayenne. They are also delicious with homemade pickles and chutneys. They freeze well and can bee reheated in a toaster oven.

1 small winter squash (any variety)
2-3 Tablespoons olive oil
1 egg, beaten
1 medium yellow onion, minced
6 Tablespoons all-purpose flour
5 Tablespoons cornmeal
½ teaspoon baking powder
½ teaspoon curry powder
¼ teaspoon paprika (or even more to taste)
1/8 teaspoon cayenne (optional)
½ teaspoon kosher salt
Freshly ground black pepper to taste
Vegetable oil for frying

Preheat an oven to 350 degrees.
Slice the squash lengthwise into halves and place cut side down in a roasting pan.
Fill the pan with about ¼ inch of water, cover with aluminum foil, and roast for 30-60 minutes.
Halfway through the roasting time, remove the foil, turn the squash cut side up, and drizzle with olive oil.
Roast until the flesh is completely tender and soft.
Scrape the squash flesh into a bowl and let it cool (you should have about 1 cup of cooked squash).
Mix the egg into the squash and add the onion.
In another bowl, combine all the dry ingredients and seasonings (flour through pepper) and mix well.
Adjust the seasonings until the dry mix smells the way you’d like it to taste, or a little more intense.
Mix the dry ingredients into the squash mixture and stir until everything is well incorporated.
Cover the bottom of a wok or cast-iron skillet with about ½ inch of vegetable oil and heat over medium heat.
Drop heaping teaspoonfuls of the squash mixture into the oil and fry for 1-2 minutes.
Flip the fritters after they turn golden brown around the edges, then remove after about 1 minute more.
Place them on a cooling rack set inside a rimmed baking sheet lined with paper towels to drain.
Add more oil to the pan as needed, allowing the oil to come up to temperature before adding more squash mixture.
Serves 4-6.

Autumn Dinner with Sausage, Pasta, Brussels Sprouts, and Butternut Squash

Here is a very detailed recipe on how to peel, seed, cube, and roast butternut squash.

3 cups butternut squash (peeled, seeded, cubed)
12 ounces Brussels sprouts
8 ounces bow tie pasta
12 ounces cooked smoked sausage
5 cloves garlic minced
4 tablespoon olive oil
2 tablespoons butter
Salt and pepper to taste
¼ teaspoon smoked paprika to taste
Fresh thyme to taste

Preheat oven to 400 degrees F.
Make sure the butternut squash is peeled, seeded, and cubed.
In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.
You can roast Brussels sprouts on the same baking sheet (if large enough) and at the same time as butternut squash.
Trim ends of Brussels sprouts and remove yellow leaves.
Slice all Brussels sprouts in half.
In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes.
You can roast them at the same time you roast butternut squash. Remove from oven.
Bring a large pot of water to a boil.
Add pasta and cook according to package instructions. Drain.
Proceed with the rest of the recipe while the pasta cooks.
While you roast the veggies and cook the pasta, proceed with the rest of the recipe.
Heat 1 tablespoon olive oil in a large, high-sided cast-iron skillet (or stainless steel) on medium heat.
Slice cooked sausage into coins and add to the skillet.
Cook on medium heat in a cast-iron skillet for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side.
Remove the sausage from the skillet.
To the same, now empty, cast-iron skillet, add minced garlic.
Cook on low-medium heat for about 1 or 2 minutes or until the garlic softens.
Add butter.
Add cooked pasta and coat thoroughly with the garlic butter sauce on low-medium heat.
Sprinkle with salt, pepper, and smoked paprika to taste.
Add roasted butternut squash, roasted Brussels sprouts, cooked sausage, and fresh snipped thyme to the skillet with pasta.
Mix everything to coat the veggies with juices from the sausage and the garlic butter sauce.
Season with more salt and pepper, and a small amount of smoked paprika (you don’t need to use much), if desired.
If you used a large skillet, everything should fit. If not, work in batches.

Curried Winter Squash Soup

3 tablespoons unsalted butter
1 cup chopped scallions (about 6 scallions)
¼ cup chopped fresh parsley
1 jalapeño pepper, seeded, finely chopped (about 1 tablespoon)
2 cloves garlic, minced (about 1 teaspoon)
2 pounds butternut squash (about 1/2 large squash), peeled, seeded, cubed
4 cups chicken or vegetable stock
1 can (14 ounces) whole tomatoes, chopped, or 2 cups peeled, chopped fresh tomatoes
12 whole fresh curry leaves (optional)
½ teaspoon ground allspice
¼ teaspoon ground mace
Pinch freshly grated nutmeg
2 teaspoons curry powder
Salt and freshly ground black pepper
¼ cup chopped fresh parsley

Melt the butter in a large saucepan over medium heat.
Add the scallions; sauté until soft and wilted, about 3 minutes.
Stir in the parsley, jalapeño, and garlic; cook, stirring occasionally, for 5 minutes.
Add the squash and toss to coat it with the scallion mixture.
Add the stock, tomatoes, curry leaves, allspice, mace, and nutmeg.
Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.
Transfer the soup in batches to a blender or food processor; purée.
Transfer the soup back to the pot.
Stir in the curry powder and add salt and pepper to taste.
Return the soup to a simmer to heat through.
Garnish with parsley just before serving.
Serves 6 to 8.

Stuffed Butternut Squash

Preheat oven to 400 degrees F.
Slice each butternut squash in half lengthwise.
Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place butternut squash cut sides up on a baking sheet.
Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash.
Season generously with salt and pepper.
Turn the squash over, and place it cut sides down on a baking sheet.
Tip: you can line the baking sheet with parchment paper for easy clean-up.
Roast in the preheated oven at 400 degrees F for 40 minutes.
While the butternut squash is roasted, prepare the cheese mixture.
In a medium skillet, heat olive oil on medium heat and add fresh spinach.
Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it.
Add cream cheese to a microwave-safe large-sized bowl.
Soften cream cheese briefly in the microwave oven. Make sure the cheese does not actually melt, just softens.
Add shredded Parmesan, cooked spinach, and half of the chopped cooked bacon to the same bowl.
Mix everything well.
Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.
By this time, you have roasted the butternut squash for 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.
Let it cool slightly.
Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides.
Divide the spinach, bacon, and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled.
Top with the remaining chopped cooked bacon.
Roast the stuffed butternut squash in the preheated oven at 400 F for 15 more minutes until the cheese mixture melts.
Optionally, broil for 3 or 5 minutes to get golden crust over cheese. Watch closely and be very careful not to burn the squash and the cheese mixture.
Tip: Broil on the second oven rack from the top – not on the very top rack so that it doesn’t burn. Do watch carefully because all ovens are different. My squashes were fine broiled for 5 minutes on the second oven rack from the top.
Top with freshly ground black pepper and fresh thyme.

Three Sisters Soup

4 pounds of winter squash (Butternut, Acorn, Ambercup, etc)
4 quarts vegetable stock or water
2 small yellow onions, diced
¼ cup olive oil
¼ cup fresh garlic, chopped
2 teaspoons thyme leaf, dried
1 teaspoon ground black pepper
1 pound fresh or frozen corn kernels
1 can (15 ounces) of cooked cannellini beans
1 bunch green onions, sliced
½ cup white wine
1 large bay leaf

Halve the squash and scoop out the seeds.
Roast the squash in a 350° oven until soft, about 40 minutes.
Remove from the oven, cool and scoop the flesh into a large bowl.
Puree the cooled squash (add a little liquid, if needed.)
In a large stock pot, add the oil and sauté the onions over medium heat until they begin to brown, then add garlic, thyme and black pepper and cook (stirring often) until the garlic turns light brown in color.
Add the stock, bay leaf, wine and squash to the pot and bring to a simmer.
Add the remaining ingredients and salt and simmer for 15-20 minutes.
Taste and adjust as needed.
Serves 8.

Butternut Squash with Onions and Pecans

3 tablespoons butter
1 large onion
2 ½ pounds butternut squash
1 cup chopped pecans
1 tablespoon parsley
Salt and pepper to taste

Place pecans on an ungreased baking sheet and toast at 350 degrees F. for 5 to 8 minutes.
Peel the squash, and remove the seeds.
Cut into ½-inch cubes. There will be about 6 cups squash.
Melt butter or margarine in a heavy large skillet over low heat.
Add onion and sauté until very tender, about 15 minutes.
Add squash and toss to coat. Cover.
Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
Season to taste with salt and pepper.
Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
Stir in half of the pecans and half of the parsley. Transfer mixture to bowl.
Sprinkle with remaining pecans and parsley. Serve.

Pumpkin Scones

2 ¾ cups of flour
1/3 cup of sugar
1 tablespoon of baking powder
¾ teaspoon of salt
¾ teaspoon of cinnamon powder
¼ teaspoon each of ginger, nutmeg and allspice powders
½ cup cold butter, cut into small pieces
Optional: 1/2 cup cinnamon chips or tiny pieces of crystallized ginger
⅔ cup pumpkin puree
2 large eggs

In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
Work the butter pieces into the flour mixture until it has an even texture.
Optional: Add cinnamon chips or cinnamon chips.
In another bowl, whisk together pumpkin puree and eggs.
Add most of the wet mixture to the dry mixture.
Fold/knead ingredients together until the dough forms one big ball.
Press the ball into a circle or a strip that is about 1 inch thick.
Brush with the remaining egg mixture.
Sprinkle with sugar and cinnamon.
Cut into 6-12 wedges or triangles (depending on desired size).
Place the scones on a parchment paper lined baking sheet.
Bake at 400° for 12-14 minutes, or until cooked through and golden.
Cool to room temperature and serve.

Acorn Squash with Kale and Sausage

2 medium acorn squash, halved down the middle, seeds removed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces hot Italian turkey sausage, casings removed
1 large leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth
¼ cup chopped walnuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs

Heat oven to 375°.
Cut a thin slice off round side of each squash half to create a stable base.
Sprinkle with salt and pepper; coat with cooking spray.
Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes.
Remove from oven; flip squash and set aside.
Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil.
Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl.
To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes.
Add garlic; cook, 30 seconds.
Add kale and toss; add broth.
Cover and cook until kale is tender, 5 minutes; stir in sausage.
Divide kale-sausage filling among squash.
In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray.
Broil until panko is golden, 2 minutes.

Pumpkin (or Squash) Cupcakes with Maple Cream Cheese Frosting

¾ cup butter, softened
2 ½ cups granulated sugar
3 eggs
1 (15 oz) can solid-pack pumpkin (or butternut or ambercup squash)
2 1/3 cup all-purpose flour
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk

For the frosting:
8 ounces cream cheese, softened
½ cup butter, softened
4 cups confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons good maple syrup
1 teaspoon ground cinnamon

Preheat oven to 350.
Line 2 cupcake tins with paper liners and set aside.
In a medium bowl combine flour, cinnamon, ginger, cloves, nutmeg, baking powder, and baking soda. Whisk to combine.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
Reduce speed to low and add eggs, one at a time, combining well after each addition.
Add pumpkin and vanilla and mix to combine.
With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Fill the cupcake liners 2/3 of the way full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting, cream the butter and cream cheese in a stand mixer until light and fluffy.
Gradually add the sugar until incorporated. Then add the cinnamon, vanilla, and maple syrup.
Mix for 10 seconds, until evenly combined.
Frost cupcakes as desired.

Sweet Curry Winter Squash Fritters

1 small winter squash (any variety)
2-3 tablespoons olive oil
1 egg, beaten
1 medium yellow onion, minced
6 tablespoons all-purpose flour
5 tablespoons cornmeal
½ teaspoon baking powder
½ teaspoon curry powder
¼ teaspoon paprika (or even more to taste)
1/8 teaspoon cayenne (optional)
½ teaspoon kosher salt
Freshly ground black pepper to taste
Vegetable oil for frying

Preheat an oven to 350°.
Slice the squash lengthwise into halves and place cut side down in a roasting pan.
Fill the pan with about ¼ inch of water, cover with aluminum foil, and roast for 30-60 minutes.
Halfway through the roasting time, remove the foil, turn the squash cut side up, and drizzle with olive oil.
Roast until the flesh is completely tender and soft.
Scrape the squash flesh into a bowl and let it cool (you should have about 1 cup of cooked squash).
Mix the egg into the squash and add the onion.
In another bowl, combine all the dry ingredients and seasonings (flour through pepper) and mix well.
Adjust the seasonings until the dry mix smells the way you’d like it to taste, or a little more intense.
Mix the dry ingredients into the squash mixture and stir until everything is well incorporated.
Cover the bottom of a wok or cast-iron skillet with about ½ inch of vegetable oil and heat over medium heat.
Drop heaping teaspoonfuls of the squash mixture into the oil and fry for 1-2 minutes.
Flip the fritters after they turn golden brown around the edges, then remove after about 1 minute more; place them on a cooling rack set inside a rimmed baking sheet lined with paper towels to drain.
Add more oil to the pan as needed, allowing the oil to come up to temperature before adding more squash mixture.
Serves 4-6.

Spaghetti Squash with Red Pepper Cream (Winter Squash)

Squash:
1 large spaghetti squash
1 tablespoon olive oil
Salt and ground black pepper to taste

Red Pepper Cream:
2 large red bell peppers, seeded and halved
3 tablespoons extra-virgin olive oil, plus more for roasting the peppers
2 tablespoons minced garlic
¼ cup chopped fresh basil
2 cups half-and-half
¼ cup grated Pecorino Romano
4 tablespoons butter
Salt and ground black pepper to taste

Preheat an oven to 400°.
Cut the squash in half lengthwise and scoop out the seeds.
Place the squash halves in a baking dish, cut side up; drizzle with olive oil and sprinkle with salt and pepper.
Cover and bake until the skin is easily pierced with a fork, 30-40 minutes.
Let cool, then remove the strands of flesh with a fork.

Preheat a broiler.
Place the bell pepper halves cut side down on an aluminum foil-lined baking sheet and lightly coat them with olive oil.
Grill under the broiler until the skin is blackened and the flesh has softened slightly, about 8 minutes.
Place the peppers in a paper bag, a resealable plastic bag, or ceramic bowl covered with a plate to cool for about 45 minutes (this process will help loosen the skin).
Remove the skin from the peppers and cut the peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and peppers in the olive oil over medium heat for 10 minutes.
Place the mixture in a blender and puree to the desired consistency.
Return the puree to the skillet and reheat to a boil.
Reduce the heat and stir in the half-and-half and cheese; simmer, stirring, until the cheese melts.
Add the butter and stir until melted.
Season with salt and pepper.
Simmer for a few minutes more.
Serve ladled over the spaghetti squash.

Chocolate Chip-Pumpkin Loaf

1 2/3 cups all-purpose flower
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1/3 cup sunflower or canola oil
1 1/3 cups sugar
2 eggs
1 cup cooked and puréed pumpkin or winter squash
¼ cup milk
1 cup mini chocolate morsels

Preheat the oven to 350˚F.
Grease a 9- by 5-inch loaf pan and line with parchment paper.
Whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a medium bowl.
In a large bowl, combine the oil and sugar and beat until fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the pumpkin and milk.
Add the flour mixture and stir just to combine.
Fold in the chocolate morsels. Spread the batter in the prepared pan.
Bake for about 1 hour 15 minutes, until a tester inserted in the center of the loaf comes out clean.
Let the bread cool in the pan on a wire rack for about 10 minutes.
Invert onto the wire rack, remove the parchment paper, and let cool completely.
Serves 8-12

Sage and Winter Squash Risotto

1 medium squash (about 1 pound)
About 24 sage leaves
Salt and pepper
7 to 8 cups chicken stock
1 medium onion
5½ tablespoons unsalted butter
2 cups Arborio rice
½ cup dry white wine
½ cup grated Reggiano Parmesan cheese, plus extra for garnish

Carefully peel and clean the squash and dice it into very small cubes.
Put the diced squash in a heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken stock.
Cook until tender, but not too soft, about 5 to 10 minutes.
Meanwhile, chop 6 sage leaves fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer.
In another heavy-bottomed saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so.
Add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until the rice has turned slightly translucent.
Turn up the heat and pour in the white wine.
When the wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition be absorbed by the rice.
While the rice is cooking, sauté the remaining sage leaves in butter until crips.
After 15 minutes, the rice will be nearly cooked.
Stir in the cooked squash, the rest of the butter, and the cheese.
Continue cooking for 3 to 5 minutes.
Taste for texture and consistency, adding a little more stock if needed.
Adjust the seasoning.
When done, serve in warm bowls and garnish with extra cheese and the sautéed leaves.
Serves 6 to 8.

Spaghetti Squash Chowder

1 medium spaghetti squash
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 whole garlic head, cloves separated, peeled, and chopped
2 cups chicken broth or vegetable broth
¼ cup dry sherry or white wine
2 cups milk
1 medium russet (baking) potato, peeled and cut into 1-inch cubes
1 cup heavy whipping cream
Salt and freshly ground black pepper

Halve the squash, remove the seeds and fibers, and cut into quarters or sixths.
Steam over boiling water until tender when pierced with a fork, about 30 minutes.
Meanwhile, melt the butter in the oil in a large saucepan over low heat.
Add the garlic and cook until softened and fragrant, about 10 minutes. Do not let the garlic color.
Stir in the broth and sherry.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Stir in the milk and potato and adjust the heat as needed so the soup continues to simmer until the potato is completely tender, 30 to 45 minutes longer.
Purée the soup in a blender.
Return the mixture to the saucepan.
Using a fork, scrape the squash into a bowl and separate the strands with the fork to create “spaghetti.”
Add to the saucepan along with the cream.
Season to taste with salt and pepper.
Simmer until heated through.
Serve at once or hold overnight in the refrigerator to allow the flavor to develop even more.
Reheat gently before serving.
Serves 6-8

Stuffed Blue Hubbard

1 big blue Hubbard squash
5 cups cooked brown rice (or a combination of brown and wild rice)
1 large onion, chopped
2 sprigs of sage
1 cup dried cranberries
1 cup chopped walnuts
1 cup cheese — your choice, good options are feta, guerre, cheddar
1 celeriac, chopped in small pieces and sautéed or 1 cup celery, chopped
2 tablespoon olive oil
Salt to taste

Roast the Hubbard whole for 2 to 3 hours at 350 degrees.
Before putting in oven, poke it with a knife to relieve pressure while baking.
The skin of the Hubbard will brown while baking.
While this is in the oven, cook the rice.
Then mix it with all the other ingredients. No need to sauté the onions first, they can go in raw.
Poke the squash and if it fells slightly soft, take it out.
Let it cool until you can handle it comfortably.
Cut a lid, as though you were cutting a lid for a jack-o-lantern.
Scoop out the insides and replace them with filling.
Bake until it is all warm and cooked through, about 30-60 minutes.

Baked Acorn Squash with Herbed Stuffing

1 medium to large-sized Acorn squash
1 tablespoon olive oil
1 clove garlic, minced finely
1 medium-sized onion, chopped
2 stalks celery, chopped
1 small apple, finely chopped
2 to 3 cups whole wheat bread cubes, cut in ½ in cubes
½ cup vegetable broth
¾ teaspoon salt
Freshly ground black pepper
1 tablespoon finely chopped fresh sage leaves (or teaspoon dried)
1 teaspoon finely minced fresh rosemary (or ¼ teaspoon dried)
1 sprig fresh thyme leaves, finely chopped (or ¼ teaspoon dried)
2 tablespoons chopped fresh parsley

Pre-heat oven to 350 degrees.
Cut each squash in half lengthwise.
Scoop out the seeds.
Place squash halves, cut side down, in a covered baking dish.
Add several tablespoons of water to the dish, and bake until tender, approximately 40 minutes.
Remove from oven, and allow to cool slightly.
Carefully scoop the pulp out into a small bowl, leaving about ¼ inch of flesh in the shell.
Place the empty shells cavity-side up in a clean baking dish. Set aside.
Heat the olive oil in a large skillet over medium-heat.
Add the garlic, onion, celery, and apple.
Sauté until tender, approximately 10 minutes. If vegetables begin to stick, add several tablespoons of water to the pan.
Add bread cubes and toss with vegetables.
Pour vegetable broth over this mixture, stirring to evenly distribute.
Add the cooked squash, breaking up any large chunks.
Finally, stir in the salt, pepper, and fresh herbs. Mix well.
Remove stuffing from the heat.
Heap the filling into the squash shells.
Cover, and return to the oven for another 20 minutes or until heated through.
Each half can be cut in half lengthwise.
Serves 4.

Curried Butternut Apple Soup

¼ cup Butter
2 cups chopped onion
1 medium celeriac, peeled and chopped
4 teaspoons curry powder
2 medium butternut squash, peeled and cubed
3 medium apples, chopped
3 cups water
1 cup apple cider
Salt and pepper to taste

Melt butter in a heavy pot; add onions and curry powder.
Cook over medium heat, until tender.
Add squash, apples, celeriac, and water; bring to boil.
Reduce heat, cover, and simmer 20-30 minutes, or until vegetables are tender.
Drain and reserve liquid.
Puree apple-squash mixture with one cup of cooking liquid. Return to pot.
Add cider and as much of cooking liquid as needed to reach desired consistency.
Season with salt and pepper.
Reheat if necessary, and serve.

Winter Squash, Leek, and Saffron Risotto

5-6 cups chicken stock
½ teaspoon saffron threads, pulverized
3 tablespoons olive oil
½-1 cup finely chopped leeks (white and pale green sections only)
1 ½ cups arborio rice
2/3 cup dry white wine
2-3 cups cooked, pureed winter squash
¾-1 cup grated Parmesan, Romano, or Asiago cheese
Salt and pepper

Bring stock and saffron to a simmer in saucepan.
Heat olive oil in large, heavy saucepan.
Add leeks; cook over medium-low heat until softened, several minutes.
Raise heat to medium-high and stir in rice.
Keep stirring rice 1-2 minutes, then add wine.
Stir and cook until nearly all the wine has evaporated, about 2 minutes.
Add two ladleful’s hot stock (enough to barely cover the rice); stir frequently until most is absorbed.
Continue to add stock a ladleful at a time and stir very frequently until nearly absorbed.
Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.)
Stir in squash during last 10 minutes.
Fold in most of the grated cheese.
Season with salt and pepper to taste.
Serve immediately, with a little more cheese on top of each serving.
Serves 6-8.

Spicy Coconut Pumpkin

3 tablespoons butter
1 tablespoon vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 tablespoon minced fresh ginger
2 to 3 teaspoons curry powder
1 teaspoon finely chopped jalapeño or Serrano pepper
½ teaspoon ground cloves
¼ teaspoon ground cardamom
1 ½ pounds pie pumpkin (about ½ medium or 1 small pie pumpkin), peeled, seeded, cut into 1-inch pieces
1 ½ cups coconut milk
1 tablespoon raisins
1 teaspoon maple syrup or brown sugar
Salt and freshly ground black pepper

Heat the butter and oil in a heavy pan over medium heat.
Add the onion; sauté until lightly browned, about 2 minutes.
Add the ginger; cook for 3 more minutes.
Stir in the curry powder, jalapeño, cloves, and cardamom; cook for 2 minutes, stirring constantly.
Add the pumpkin chunks, coconut milk, raisins, and maple syrup.
Cover; cook over low heat until the pumpkin is tender, about 30 minutes.
Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking.
Season with salt and pepper to taste.
Serves 3 to 4.

Winter Squash Bread

1 ½ cup flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup winter squash puree
½ cup vegetable oil
2 eggs, beaten
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
¼ cup chopped nuts

Preheat oven to 350 degrees.
Grease and flour a 9×5 inch loaf pan.
Mix together flour, sugar, baking powder, baking soda, and salt and set aside.
In a large bowl, mix squash, oil, eggs, nutmeg, cinnamon, and allspice.
Stir in dry ingredients just until moistened.
Stir in nuts.
Pour into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Butternut Sage Orzo

1 cup onion, chopped
1 tablespoon oil
1 clove garlic, minced
4 cups butternut squash — peeled, seeded, and cut into ½ inch pieces.
½ cup vegetable or chicken broth
½ cup white wine or additional broth
4 cups water or broth
½ cup Parmesan cheese
2 tablespoon fresh sage, chopped (or 1 ½ tsp dried)

In large fry pan sauté onion over medium heat in 1 tablespoon oil until tender, about 6 minutes.
Add garlic and sauté until fragrant, about 1 minute.
Add squash and stir to coat.

Add broth and/or wine and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
While squash cooks, bring liquid to a boil in a large saucepan and add orzo.
Boil until tender but still firm to bite, about 8 minutes. Drain.
Transfer to a large bowl.
Stir in squash mixture.
Stir in cheese and sage.
Salt and pepper to taste.

Curried Winter Squash Soup

Three Sisters Soup

Butternut Harvest Stew

2 tablespoons butter
1½ pounds boneless pork (cut in ¾-inch cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
3 cups chicken broth
¾ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon rubbed or ground sage
1 bay leaf
1 medium butternut squash (peeled and chopped)
2 medium apples (peeled if desired and chopped)

Melt butter in a large saucepan.
Add pork, onion, and cloves and sauté until meat is no longer pink; drain off fat.
Add broth, salt, rosemary, sage, and bay leaf; cover and simmer 20 minutes.
Add squash and apples, and simmer uncovered until squash and apples are tender, 20 minutes.
Discard bay leaf.
Serves 4-6.

Surprise Gems

3 cups sugar
1 cup oil
4 eggs
2 cups squash, well-cooked and mashed (can substitute pumpkin or zucchini)
2/3 cups water
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon cloves, ground
1 teaspoon allspice, ground
1 teaspoon nutmeg

Combine sugar, oil and eggs and blend thoroughly.
Mix in squash.
Mix the dry ingredients together and add alternating with the water. Alternate so that water is added last.
Grease lightly cupcake tins or line with paper cups.
Fill each ¾ full.
Bake at 350 degrees for 25-30 minutes.
Makes about 3 dozen.

Squash and Sun-Dried Tomato Soup

1 butternut squash
2 medium onions, peeled and chopped
3 tablespoons butter
1 cup sun-dried tomatoes packed in oil
1 quart chicken stock
¼ teaspoon red chili flakes
2 tablespoons finely chopped basil
Salt and pepper to taste
Sour cream

Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about ½-inch water.
Bake at 350 degrees for about 1 hour or until tender.
Meanwhile, sauté onions gently in butter until tender.
Add tomatoes, stock, and chili flakes.
Bring to a boil and skim.
Scoop cooked squash out of skin and add to soup.
Simmer about ½ hour.
Puree soup. Thin with water if necessary.
Add basil and season to taste.
Simmer gently about 5 minutes.
Serve with sour cream.
Serves 6.