Winter squash recipes from our Agriculture Supported Communities program.
Pumpkin Fries & Spicy Ketchup
From Prevention Magazine, November 2015
1 small (2-3 lb) pumpkin
1 tbsp olive oil
1 tsp curry powder
1/4 c ketchup
2 tbsp hot sauce
Peel and seed pumpkin. Slive into 1/4 inch sticks
Toss pumpkin sticks in bowl with olive oil and curry powder
Arrange on oiled baking sheet and roast at 425 °F until browned and crisp, about 15 minutes
Mix ketchup with hot sauce
Salt fries to taste and serve with spicy ketchup
Almost Spaghetti Spaghetti Squash
By Ali DiVito, ASC Intern
1 spaghetti squash
1 c bread crumbs (seasoned)
1 c parmesan or pecorino
2 tbsp olive oil
1 c parsley
2 cloves garlic
Halve spaghetti squash, clean out, oil inside and outside
Place halves on a tray and roast on 400 degrees until inside is soft
Scoop out insides of squash and place in a bowl
Heat olive oil in pan, sautee chopped garlic until soft
Add squash and breadcrumbs to pan
Place mixture in a bowl, add parsley and cheese and toss with tongs
Butternut Squash Crostini with Raisins and Brown Butter
From The Rodale Whole Foods Cookbook
30 thin slices (1/4 inch) baguette (about 1/2 baguette, 4 to 5 ounces)
1/2 cup olive oil
2 garlic cloves, peeled and halved
1 teaspoon coarse (kosher) salt
1 pound butternut squash, halved, seeded, peeled, and cut crosswise into 1/2-inch-thick slices
3 shallots, thinly sliced
2 garlic cloves, skin on
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons Dijon mustard
1/2 teaspoon coarse (kosher) salt
1/2 teaspoon freshly ground black pepper
2 tablespoons raisins or dried currants
To make crostini: Preheat the oven to 350°F.
Place the slices of baguette on a large rimmed baking sheet and brush both sides with the oil. Bake for 10 to 12 minutes, turning the slices over midway, until golden brown and crisp. Remove from the oven (but leave the oven on and increase the temperature to 400°F). Rub the cut side of the garlic cloves over one side of each crostini.
Sprinkle with salt over the top.
To make the topping: Arrange the squash, shallots, and garlic on a rimmed baking sheet and drizzle with the oil. Cover with foil and bake for 20 minutes. Uncover and bake for 15 minutes longer, or until the squash is very tender. Slip the skins off the garlic and transfer the garlic, squash, and shallots to a bowl.
In a small skillet, heat the butter over medium heat for 2 minutes, or until it foams, the foam subsides, and the butter starts to brown in spots. Add the butter to the same bowl along with mustard, salt, and pepper and gently mash until coarse. Stir in the raisins.
To serve, spoon about 2 teaspoons of the squash onto each crostini.
Winter Squash stuffed with Red Quinoa
Adapted from The Beekman 1802 Heirloom Vegetable Cookbook
2 acorn squash, halved lengthwise and seeds discarded
(Tip: to make the raw acorn squash easier to halve, pierce the skin in a few spots then microwave on high for 2 minutes. Let stand for another few minutes before cutting)
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon brown sugar
1 ½ teaspoons salt
½ teaspoon black pepper
1 Irish or English Breakfast tea bag
½ cup onion, finely minced
2 garlic cloves
1 cup red quinoa, rinsed
¼ teaspoon dried thyme
2 tablespoons butter
½ cup pecans, coarsely chopped
Preheat the oven to 450 degrees F.
Cut a thin sliver from the uncut bottoms of each squash half (so they sit flat). Place the squash halves, cavity side up, on a rimmed baking sheet and brush the cavity with 1 tablespoon of the oil. Sprinkle the cavities with the brown sugar, ¾ teaspoon of the salt, and the pepper. Bake for 30 minutes, or until almost fork-tender.
Meanwhile, in a medium saucepan, bring 2 cups of water to a boil. Remove from the heat, add the tea bag, and steep for 3 minutes. Discard the tea bag.
In another medium saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the onions and garlic and cook for 2 minutes stirring occasionally, until tender. Add the quinoa, and the brewed tea, thyme, and the remaining ¾ teaspoon salt and bring to a boil. Reduce to a simmer, cover, and cook for 17 minutes, or until the quinoa is tender and the liquid has been absorbed. Stir in the butter and pecans.
Divide the quinoa among the squash halves, tent loosely with foil, and bake for 30 minutes, or until the squash is very tender.
Quinoa, Kale, and Bacon Stuffed Butternut Squash
1 large butternut squash
1-2 teaspoons olive oil
salt and pepper
3/4 pound of thick cut bacon, cut into ~1-inch pieces
2 cups loosely packed kale, chopped small
2 cups cooked red quinoa
pinch of freshly grated nutmeg
1/2 pound extra sharp white cheddar cheese, shredded
1 teaspoon dried thyme
thinly sliced green onions (1-2) to garnish
Preheat oven to 425 degrees Fahrenheit. Cut squash lengthwise and remove seeds. Rub or spray with olive oil and sprinkle with salt and pepper to taste. Roast for 40 minutes to an hour or until the flesh is tender. Mine took forever because it was the biggest squash I’ve ever seen.
Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 teaspoon of the bacon grease and saute kale in bacon grease over medium heat until wilted.
When squash is cooked through, remove from oven and reduce oven temperature to 375 degrees Fahrenheit. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.
Thai Red Curry with Butternut Squash and Chickpeas
1 small butternut squash (about 2 pounds)
2 tablespoons canola oil
1/3 cup Thai red curry paste
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed Kosher salt One 13-ounce can unsweetened coconut milk
1/3 cup fresh cilantro, plus more for garnish
Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
Divide the curry among four soup bowls, top with cilantro, and serve.
Butternut Squash Sauce with Sage
From Tyler Florence and the Food Network
1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish
Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
Place the olive oil and shallots in a deep skillet over medium heat.
When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
Butternut Squash and Caramelized Onion Galette
From Smitten Kitchen
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves
Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour.
Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture.
Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate.
Cut into wedges and serve hot, warm or at room temperature. Serves 6.
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 Foodnetwork.com, 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
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!