It’s Winter Squash Season in Fall! Learn how to prepare and cook many varieties…in these well tested and modern recipes – 21 to choose from.
Winter Squash is harvested in the fall and has a hard rind, which allows it to keep well for months. Summer Squash has a thinner, edible rind and is harvested in warmer months. Yet, some Winter Squashes have edible rinds too! RECIPES INCLUDE: Soups, Mains, Sides, Chili, Salad, Pancakes, Scones AND MORE!
Enjoy the versatile flavors of Winter Squashes that shine through in savory & sweet in dishes.
Soups:
My Favorite New Soup of the Season – Perfectly Seasoned and Quite Easy to Prepare.
The fabulous creamy texture of Honeynut squash makes a velvety soup – Thai spices from an unexpected place – in a little can… how convenient! Roasted Honeynut Squash is added to a quick base of onions, shallots, ginger and garlic with broth (your choice chicken or vegetable), coconut milk and Thai spices.
WINTER SQUASHES
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Winter squashes are more nutrient-dense than summer squash, which is telling by their bright orange color that signals high vitamin and mineral content.
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The nutrients found in every type varies, but they are high in beta-carotene (the reason why most winter squashes have bright orange flesh), vitamin C, vitamin B6, fiber, magnesium, and potassium.
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Pick a squash that’s firm – you’ll know squash is ripe if you knock on it and it sounds hollow.
Sunchokes lend a creaminess to warm soups, perfectly paired with the velvety smooth Kabocha Squash for a wonderful Fall & Winter Soup. A great festive yet simple recipe for Thanksgiving. Vegan.
Sunchokes (also called Jerusalem Artichokes) & Kabocha Squash Soup is easy to prepare – blend until creamy.
See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish. A universal soup all and your Vegan guests will adore! Can make the soup ahead and freeze for a hassle- free Thanksgiving soup. The garnishes make it extra special.
A Creamy & Chunky Soup with a Coconut Cream Swirl and Hatch Chiles… very comforting and healthy! Perfect for weekdays, special enough for company and holidays. Acorn squash has a very mild buttery taste, a little sweeter than pumpkin. The celery root will add a natural creaminess to the soup which I love!
Silky smooth with some texture from the vegetables – this soup will warm you up on crisp fall and winter days. Cinnamon sticks add a sweet aura of spice – and a hit of cayenne pepper adds the perfect kick. Top with a swirl of yogurt, celery leaves and spiced pine nuts & pepitas.
A healthy, satisfying soup with all the flavor to awaken your taste-buds. “Gypsy” ~ a free spirited soup with a rich assortment of ingredients. A wonderful rich bodied vegetable soup with delicious spices: Saffron, Turmeric, Juniper Berries, Smoked Paprika and fresh Mint for exceptional flavor. Try Kabocha squash (also called Japanese pumpkin) ~ with its sweet taste and velvety texture.
CHILI:
White Chicken Chili makes a delicious meal full of mildly-spicy Chili Flavor, including Red Lentils, Butternut Squash and Chicken. A light and tasty chili gets an extra flavor-pop with my Raw Tomatillo Salsa. Perfect for Fall & Winter – A hearty, chunky chili that’s also light & nutritious!
SIDES:
Your New SIDE DISH for Thanksgiving! (Perfect for right now too!)
Sweet & Nutty Delicata Squash layered with a Zesty Cider Reduction and Topped with Sourdough-Parmesan-Thyme Breadcrumbs that bakes up Crispy & Golden. Yes ~ can be made a few days in advance!
Super Sweet Honeynut Squash is special and in season! It’s small size boasts a sweet and nutty flavor with a hint of caramel. Easily roasted and stuffed with a Kasha (Buckwheat) Pilaf with plenty of Roasted Peppers, Red Onions, Herbs and Creamy Goat Cheese.
The most delicious Fall main course or side dish!
A new twist for your Potato Pancake repertoire.
Butternut squash with warm spices makes a delicious sweet latke that is perfect for Chanukah or anytime! Gluten Free adaptable.
These latkes have a pinch of sugar, cinnamon and grated nutmeg (grated apple too!)
I love the flavor of these warm spices. Crispy, naturally sweet, salty and irresistible!
Delicious and creamy – chock full of nutrients Simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.
The Brown-Butter-Ginger add-in is a game changer! Adds a ton of flavor and personality! A wonderful side dish instead of pasta, potatoes or grains.
What’s better than homemade macaroni and cheese? Here’s a recipe that is creamy, rich and has a crunchy topping that is irresistible! (Awesome Gluten-Free option too.) Adding cubes of Butternut Squash and Apples makes for an interesting, updated Fall Macaroni and Cheese. Adds interest and depth of flavor.
A recipe for Detox – Pump up you servings of fruits, vegetables and grains…naturally. Stuff Acorn Squash or Blue Hubbard Squash with a wonderful and healthy quinoa pilaf loaded with texture & color.
MAINS:
Sometimes I’m craving One Pan Cooking!
Chicken, Delicata Squash Rings and Shallots roast in the oven and produces a delicious simple dinner.Make the Apple Cider Glaze on the stovetop as the sheet pan cooks. In the style of French Chicken Normandy… this is a genius sauce… easy too!
A light and flavorful frittata that has plenty of vegetables, apples, cheeses & eggs. Creates beautiful Mosaic Layers! Baked until puffy with a creamy-like texture – a meal in itself! A great side dish too!
Using flavorful Honeynut squash – these pillowy gnocchi include the roasted squash in the dough and also served in the finished dish. Serve with simple browned butter and fresh herbs – delish!
Includes Ricotta Cheese – no potatoes here! A Fall-inspired healthy recipe.
A modern Fall Cajun and Creole style stew – with wonderful vibrant flavors.
Étouffée is a French word which means “smothered,” and is typically served over rice.
SALAD:
This classic American salad gets a revamp with a lighter taste. Lots of crunch from the seasonal apples, celery and walnuts with mellow additions ~ kale, roasted squash, grapes and a creamy yogurt-mayo cinnamon dressing. A NEW classic!
PANCAKE:
Delicious and loaded with healthy ingredients with tips on how to cook a pumpkin and make homemade Pumpkin Puree (see recipe.) Comfort food – you know we all need some right now!
These Pumpkin Pancakes are delicious on their own ~I love topping with Yogurt, Granola, Caramelized Apple Slices and drizzle with Pure Maple Syrup.
USING PUMPKIN:
Bakery quality scones! Barely sweet and irresistible – made from your pantry ingredients… with a secret ingredient: coconut milk. Who can resist a warm, tender and flaky scone chocked full of fruits and nuts?
Taking Comfort Food to a Whole New Level!
Italian Pasta Shells Stuffed with Fresh Ricotta Cheese, Smoked Mozzarella, Roasted Pumpkin, Fresh Spinach, Shiitake Mushrooms in a Creamy Lightened-Up Alfredo Sauce. Delizioso!
Types of Squashes I have used:
Acorn Squash:
This smallish squash is named for its shape. Look for skin in shades of cream, dark green and orange. A sweet, nutty flavor; mild buttery in taste and slightly more fibrous in texture than butternut squash.
Delicata Squash:
Shaped like a large cucumber, this sweet variety is patterned with green, cream and yellow with orange stripes. Has a smooth and creamy flesh that melts in your mouth. Its texture is tender and slightly firm – and has a nutty, yet sweet flavor; a cross between butternut squash and sweet potato.
Butternut Squash:
Smooth, tan long neck variety with a relative small seed cavity. Known for its excellent flavor and texture – the most widely green winter squash. Their flavor is rich and nutty with medium sweetness, with a fine-grained, non-stringy, dense texture that is both firm and moist.
Blue Hubbard Squash:
An old favorite large squash shaped like a spinning top. In colors ranging from pale green, to golden – to blue-grey. Has a slightly bumpy appearance. When cooked, Blue hubbard squash is tender and starchy with a rich and semi-sweet, nutty flavor similar to that of cooked pumpkin.
Pumpkin:
There are decorative pumpkins – and pumpkins that are suitable for cooking.
Look for orange Sugar Pumpkins – the sweetest (also called ‘pie pumpkins) and soft peach colored Cheese Pumpkins (their flavor is buttery in texture and mildly sweet.) They have an early-sweet flavor. Homemade purée is lighter in texture with a fresher, flavor.
Kabocha Squash:
Hailing from Japan, kabocha squash is short and squat with thick, dark green skin and orange flesh. Has a sweet flavor and texture similar to a chestnut, creamier and firmer than butternut squash with an edible skin.
I hope I inspired you to do some Fall Winter Squash Cooking!
Karen
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
Equipment
- 1 heavy soup pot
Ingredients
For the Soup:
- 2 1/2 pounds honeynut squash, about 3 medium
- 1 teaspoon neutral oil, such as expeller pressed safflower oil
- 2 teaspoons coconut oil, virgin, organic
- 4 tablespoons onions, small dice; can use 1/2 leeks (like I did)
- 3 tablespoons shallots, peeled; small dice
- 4 teaspoons fresh garlic, peeled and minced
- 2 teaspoons fresh ginger, minced or finely grated
- 1 teaspoon red curry paste*, Maesri brand (1up to 1/2 t. more if you like spicy
- 3 1/2 cups chicken broth , preferably homemade or veggie broth
- 1 can coconut milk , not 'lite"
- 1/2 teaspoon sea salt, I use pink Himalayan
- 1 tablespoon fresh lime juice
Toasted Rice Garnish:
- 2 teaspoons coconut oil
- 1/2 cup cooked rice, I use Jasmine rice
- 1 tablespoon shallots, peeled, small dice
- few pinches turmeric
- 2 tablespoons toasted coconut flakes
- 1/8 teaspoon salt, I use pink Himalayan
Instructions
Roast the Honeynut Squash:
- Preheat oven to 400 degrees. Cut each honeynut squash in half, scoop out and discard seeds. Cut each half into 4 even-sized chunks - will have about 24 pieces. Add to a rimmed sheet pan, skin sides down. Brush the pieces with 1 teaspoon of oil and top with a sprinkling of sea salt. Roast for 25 minutes - edges will be lightly browned; squash cooked and tender. (Alternately, you can roast squash halves too.)
- When cool enough to handle, remove the skins with a pairing knife. Add the squash to a bowl - you will have 3 cups cooked, roasted squash.
The Soup Base & Finishing:
- In a large 6 quart soup pot - add 2 teaspoons coconut oil, set heat to medium-low. When warm, add 4 tablespoon onions & leeks, shallots, garlic and ginger. Stir and cook until softened but not brown for 5 minutes. Add the red curry paste and all the cooked squash chunks, stir in and cook one minute to release all the flavors. Add the broth, coconut milk and 1/2 teaspoon sea salt - bring to a boil, stirring.
Toasted Turmeric Rice & Shallot Topping:
- Add 2 teaspoons of coconut oil to a non-stick or cast iron skillet. Set heat to moderate. When oil is shimmering add the rice and a few pinches of turmeric - quickly stir in the oil, then leave rice to toast and become crispy, stirring occasionally. When almost crispy, add the shallots and salt - stir and cook until shallots are slightly golden. Remove from heat - will crisp further while it cools.
To Serve:
- Add warm soup to individual bowls. Top the the crispy rice/shallot topping. A nice touch: add toasted coconut and mint leaves on top. Like a little spicy essence? Add a little swirl of the red curry paste on top of each portion of soup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
