Recipes: Winter squash

Winter squash recipes from our Agriculture Supported Communities program.

Squash and Kale Toasts
From Food and Wine

2 small delicata squash (2 pounds)—peeled, halved lengthwise, seeded and sliced
crosswise 1/2 inch thick
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1-2 bunches kale—thick stems and ribs discarded, leaves coarsely chopped
4 garlic cloves, thinly sliced
Eight 1/2-inch-thick slices of peasant bread
4 ounces shaved Parmigiano-Reggiano cheese (1 1/2 loose cups)

Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.

In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.

Heat a cast-iron grill pan. Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese


Roasted Acorn Squash with Jalapeno-Lime Butter
Adapted from Keepers by Kathy Brennan and Caroline Campion

2 small acorn squash, halved lengthwise and seeded
Olive oil for coating the squash
Salt and pepper
4 tablespoons butter, softened
1 garlic clove, minced
1 to 2 tablespoons seeded and finely chopped jalapeno
Grated zest of 1 lime
1 tablespoon fresh lime juice
1 teasoon honey
Pinch of crushed red pepper flakes

Preheat the oven to 400 degrees F, with a rack in the middle position. Line a sheet pan with parchment paper or foil for easier cleanup, if you like.

Lightly coat the cut sides of the squash with oil, then season with salt and pepper. Put the squash cut-side down on the pan and roast until just tender, about 40 minutes.

Meanwhile, in a small bowl, stir together the butter, garlic, jalapenos (to taste), lime zest and juice, honey, red pepper flakes, and ½ teaspoon salt. Check the seasonings.

Transfer the squash to plates, cut-side up, smear each half with some of the jalapeno-lime butter, and serve.


Roasted Garlic and Butternut Squash Soup
Adapted From The Soup Book by Anne Sheasby

This one looks so good, I’m trying it tonight!

2 garlic bulbs, outer skin removed
6 tablespoons olive oil
A few fresh thyme sprigs
1 large butternut squash, halved and seeded
2 onions, chopped
1 teaspoon ground coriander
5 cups vegetable or chicken broth
2-3 tablespoons chopped fresh oregano
Salt and pepper

Preheat the oven to 425 degrees F. Place the garlic bulbs on a piece of foil and pour over half the olive oil. Add the thyme sprigs, then fold the foil around the garlic bulbs to enclose them completely. Place the foil parcel on a baking sheet with the butternut squash and brush the squash with 1 tablespoon of the remaining olive oil. Roast the vegetables for 25 minutes, then reduce the temperature to 375 degrees F and cook for 20-25 minutes more, or until squash is tender.

Heat the remaining oil in a large heavy-based pan and cook the onions and ground coriander gently for about 10 minutes, or until softened. Squeeze the roasted garlic out of its papery skin into the onions and scoop the squash out of its skin, adding it to the pan. Add the stock, 1 teaspoon salt and plenty of black pepper. Bring to a boil and simmer for 10 minutes. Stir in half the oregano and cool the soup slightly, then process it in a blender or food processor or press through a fine strainer. Reheat the soup without allowing it to boil, then taste for seasoning before ladling it into warmed bowls and serve. Serving recommendation: Top with your favorite salsa!


Butternut Squash Lasagna Recipe
From, submitted by ASC member, Christina Crews

Christina says it’s a “delicious butternut squash lasagna we tried and loved!” Thanks, Christina!

Cook’s Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

1 tablespoon olive oil
1 (1-1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3-1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2-1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Did you try out one of these recipes? Leave a comment below on how
you liked it and whether or not you made adjustments!


One Response to “Recipes: Winter squash”

  1. Lee Cliburn

    Recipes sound worth trying, even without nutritional information. I always look for that data because it helps in meal planning.


Leave a Reply