Here are a few of my favorite winter squash recipes. Spaghetti Squash is one of our favorites, and is super easy to prepare. Here is the recipe:
Wash Squash. Cut top off squash and cut in half. Remove seeds and innards (similar to what you would do with a pumpkin) and discard. Put one half, cavity-side down, on a plate. Poke holes in skin with a fork. Add around ½ cup water to the bottom of the plate. Microwave for 6 minutes, or until tender. You can also bake in the oven on a baking sheet for 30-40 minutes, if you want to prepare more than one squash.
To remove squash from skin, carefully hold the exterior of the squash and scrape the insides out with a fork. Squash will resemble strands of spaghetti.
While warm, add a generous amount of butter and parmesan. Sprinkle with salt and pepper. Repeat with other half of squash. Eat as a delicious side dish, or top with spaghetti sauce for a healthy meal!
Here are some other winter squash recipes I really like:
Stuffed Acorn Squash (from Family Circle Magazine)
- 2 medium acorn squash, halved and seeds removed
- 4 slices bacon, diced
- 1 medium onion, trimmed and diced
- 1 Granny Smith apple, peeled, cored and diced
- 1 pound ground beef
- 1/4 cup packed dark-brown sugar (I use less)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons dry bread crumbs
- Heat oven to 350 degrees F. Place squash halves cut-side down on a rimmed dish. Add 2 cups water to dish and bake at 350 degrees F for 40 minutes.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat for 4 minutes. Add onion and apple. Cook an additional 4 minutes, stirring occasionally.
- Stir in ground beef. Cook, breaking meat apart with a wooden spoon, 5 minutes. Add brown sugar, pumpkin pie spice, sage, salt and pepper. Cook 1 minute. Remove from heat and stir in bread crumbs.
- Drain water from baking dish and flip over squash. Spoon meat mixture into squash halves. Return to oven and bake at 350 degrees F for 20 minutes. Serve warm.
And here is that AWESOME recipe for Butternut and Ham Bisque (from Family Fun Magazine):
- 2 tablespoons unsalted butter
- 1 very large sweet onion, chopped
- 1/2 teaspoon dried rosemary leaves, chopped (you can leave this out)
- 2 cloves garlic, minced
- 5 cups peeled, diced butternut squash
- 1 cup peeled, diced all-purpose potatoes
- 5 cups chicken stock
- 1 teaspoon salt
- Black pepper, to taste
- 1/2 cup light or heavy cream
- 1 1/2 cups diced cooked ham
- Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
- Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
- Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings.
I know it’s not soup weather yet, but now is the time to buy fresh butternut squash at your local farmers market – they will save in a cool dry place (closet or pantry) for MONTHS, so they will be all ready for that first cool fall weekend!
I am always looking for good winter squash recipes (seems like they are harder to find than summer squash recipes). If you have one, please send it my way!