Winter Squash Recipes
Butternut Squash
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long Pie Pumpkin
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Buttercup Squash
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Delicata Squash
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Acorn Squash
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Sunshine Squash
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About Winter Squash
We start harvesting winter squash at the end of September. Unlike Zucchini and yellow squash, these squashes have thick skin and will keep for weeks or even months. Store on a shelf in a cool part of the house. Winter Squashes come in many different shapes, colors and sizes. You can substitute any variety in most recipes. Generally you prepare by carefully cutting in half with a large knife, scooping out the seeds and baking cut side down in a casserole dish with a little water until tender. Winter squash is great, mashed, roasted, put in soup and in casseroles.
Baked Acorn Squash Rings (adapted from The Martha Stewart Cookbook)
1 small acorn squash
4 Tbs (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar
Preheat oven to 350 degrees F. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter, cut out the seeds from each ring and discard. Place the squash rings on a buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
Stuffed Delicata Squash
Cut two delicatas in half lengthwise, scoop the seeds, and bake at 350 for about an hour, until flesh is tender. Remove from oven and set aside. Meanwhile, prepare the stuffing. Saute two cloves of minced garlic for a few seconds, then add 2 cups chopped spinach. Saute until wilted. Add 15 ounces of drained white beans. Stir in 1 tablespoon chopped fresh sage or 1 teaspoon dried. Add salt and pepper to taste. Stuff the squash with the spinach mixture and bake at 425 for 15 minutes.
delicata squash and mushrooms with thyme. Preheat oven to 425. Mix 4 tablespoons olive oil, 1 tablespoon chopped fresh thyme, and a pinch of salt and pepper. Halve lengthwise and remove seeds from two delicatas. Crosscut into half inch slices and toss in 2 tablespoons oil. Layer the pieces in a baking dish. Chop a pound of mushrooms and toss in remaining oil. Layer in another baking dish. Roast squash and mushrooms for 25-30 minutes, stirring occasionally and switching racks for even roasting.
Glazed Delicata Squash Rings (adapted from Garden-Fresh Vegetable Cookbook)
Curried Squash Soup.
In a large saucepan melt 3 tablespoons butter, and a cup of chopped onion and a chopped hot pepper (minus seeds) and two cloves minced garlic. Cook for five minutes until onions are soft. Add 4 cups broth and a medium winter squash (e.g. sunshine, buttercup, butternut, long pie) peeled, seeded and cubed. Simmer until squash is tender and then puree in a blender. Return to heat and add 2 teaspoons curry powder, and salt and pepper to taste. Simmer to heat through and serve.
Sunshine Squash Lasagne (adapted from chowhound.com)
1 medium Sunshine squash, halved & seeded
salt & pepper
1 bunch mustard greens
2 C plain yogurt
12 pieces no-cook lasagna noodles
1/2 C Parmasan cheese
1 C mozzerella cheese
Bake squash at 350 until soft. Cool, skin and puree squash. Season with salt & pepper. Grease a 9 x 13 baking pan. Spread a thin layer of puree in the bottom of pan. Place three noodles on top of squash. Top with another layer of squash. Top this layer with yogurt. Top yogurt with mustard greens. Top greens with a sprinkle of Parmasan cheese. Continue layering noodles, squash, yogurt, greens and cheese until pan is almost full. Top final noodle layer with squash and cheese. Bake 45 minutes. or until golden and bubbly.
Roasted Spaghetti Squash ‘Pasta’ (adapted from CHOW.com)
1 large spaghetti squash (about 5 pounds)
4 Tbs olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 medium yellow onion, minced
3/4 C finely grated Parmigiano-Reggiano cheese, plus extra for serving
Preheat oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Heat the remaining 2 Tbs oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and onion, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
Add the squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
Roasted Butternut Squash and Leek Soup
1 1/2 pounds (about 4 C) peeled, diced butternut squash
1 Tbs olive oil
1/4 tsp salt
2 leeks, cleaned and chopped into 1” slices
2 1/2 C chicken or veggie stock
salt & pepper
Preheat oven to 375. Toss squash and leeks with oil and salt. Bake 50 minutes or until soft. Allow to cool. Combine vegetables with stock, puree with an immersion blender or food processor. Transfer to a stockpot and heat thoroughly. Season with salt & pepper.
We start harvesting winter squash at the end of September. Unlike Zucchini and yellow squash, these squashes have thick skin and will keep for weeks or even months. Store on a shelf in a cool part of the house. Winter Squashes come in many different shapes, colors and sizes. You can substitute any variety in most recipes. Generally you prepare by carefully cutting in half with a large knife, scooping out the seeds and baking cut side down in a casserole dish with a little water until tender. Winter squash is great, mashed, roasted, put in soup and in casseroles.
Baked Acorn Squash Rings (adapted from The Martha Stewart Cookbook)
1 small acorn squash
4 Tbs (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar
Preheat oven to 350 degrees F. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter, cut out the seeds from each ring and discard. Place the squash rings on a buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
Stuffed Delicata Squash
Cut two delicatas in half lengthwise, scoop the seeds, and bake at 350 for about an hour, until flesh is tender. Remove from oven and set aside. Meanwhile, prepare the stuffing. Saute two cloves of minced garlic for a few seconds, then add 2 cups chopped spinach. Saute until wilted. Add 15 ounces of drained white beans. Stir in 1 tablespoon chopped fresh sage or 1 teaspoon dried. Add salt and pepper to taste. Stuff the squash with the spinach mixture and bake at 425 for 15 minutes.
delicata squash and mushrooms with thyme. Preheat oven to 425. Mix 4 tablespoons olive oil, 1 tablespoon chopped fresh thyme, and a pinch of salt and pepper. Halve lengthwise and remove seeds from two delicatas. Crosscut into half inch slices and toss in 2 tablespoons oil. Layer the pieces in a baking dish. Chop a pound of mushrooms and toss in remaining oil. Layer in another baking dish. Roast squash and mushrooms for 25-30 minutes, stirring occasionally and switching racks for even roasting.
Glazed Delicata Squash Rings (adapted from Garden-Fresh Vegetable Cookbook)
- Preheat oven to 350.
- Slice off ends of squash and remove seeds and fibers with a spoon. Cut squash into ¾” rings.
- Stir together 3 tablespoons melted butter, 1 minced shallot, and 1 teaspoon minced fresh ginger in small bowl. Brush on both sides of the squash, reserving 1 tablespoon of mixture. Place rings on a rimmed baking sheet.
- Roast for 15-20 minutes, turning once.
- Add 1 tablespoon local Maine honey to remaining butter. Brush the honey-butter mixture over the squash and return to oven to roast for another 5-10 minutes or until squash is completely tender and lightly browned. Enjoy!
Curried Squash Soup.
In a large saucepan melt 3 tablespoons butter, and a cup of chopped onion and a chopped hot pepper (minus seeds) and two cloves minced garlic. Cook for five minutes until onions are soft. Add 4 cups broth and a medium winter squash (e.g. sunshine, buttercup, butternut, long pie) peeled, seeded and cubed. Simmer until squash is tender and then puree in a blender. Return to heat and add 2 teaspoons curry powder, and salt and pepper to taste. Simmer to heat through and serve.
Sunshine Squash Lasagne (adapted from chowhound.com)
1 medium Sunshine squash, halved & seeded
salt & pepper
1 bunch mustard greens
2 C plain yogurt
12 pieces no-cook lasagna noodles
1/2 C Parmasan cheese
1 C mozzerella cheese
Bake squash at 350 until soft. Cool, skin and puree squash. Season with salt & pepper. Grease a 9 x 13 baking pan. Spread a thin layer of puree in the bottom of pan. Place three noodles on top of squash. Top with another layer of squash. Top this layer with yogurt. Top yogurt with mustard greens. Top greens with a sprinkle of Parmasan cheese. Continue layering noodles, squash, yogurt, greens and cheese until pan is almost full. Top final noodle layer with squash and cheese. Bake 45 minutes. or until golden and bubbly.
Roasted Spaghetti Squash ‘Pasta’ (adapted from CHOW.com)
1 large spaghetti squash (about 5 pounds)
4 Tbs olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 medium yellow onion, minced
3/4 C finely grated Parmigiano-Reggiano cheese, plus extra for serving
Preheat oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Heat the remaining 2 Tbs oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and onion, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
Add the squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
Roasted Butternut Squash and Leek Soup
1 1/2 pounds (about 4 C) peeled, diced butternut squash
1 Tbs olive oil
1/4 tsp salt
2 leeks, cleaned and chopped into 1” slices
2 1/2 C chicken or veggie stock
salt & pepper
Preheat oven to 375. Toss squash and leeks with oil and salt. Bake 50 minutes or until soft. Allow to cool. Combine vegetables with stock, puree with an immersion blender or food processor. Transfer to a stockpot and heat thoroughly. Season with salt & pepper.