Recipes

[Tinkrbl44]

Anyone care to share some good squash recipe ideas?

With all the squashes so plentiful right now, I'd like to try a few more types and take full advantage of the season.

What's your best squash recipe?   TIA!

[Sooner]

Basic but cut acorn squash in half lengthwise, take out seeds, and put a smidge of butter, maple syrup, and a pinch of salt in it.  

If you are going wild, you can also do brown sugar and or cinnamon.  Or even some nutmeg. Put the halves on a sheet pan, cut side up and roast about 375 until they are done!  

[on the bay]

@Tinkrbl44,

This isn't my recipe but my mother's.

She cut the acorn squash in half and yes cut out the seeds and put butter and brown sugar in the cut out and bake in the oven.

I don't remember the time or degrees so just use @Sooner's

I was just thinking about her acorn squash the other day and wishing I had some!

I used to boil yellow squash and zucchini til not too hard or soft and just add butter and salt or none at all. They both have such good flavors on their own. Maybe add parsley for color.

Or another way is to fry on high with little oil and butter (oil keeps  butter from burning) til crispy, while adding a splash of worcester sauce and lots of pepper.

[nwbabs]

Love Squashes and wait impatiently every Fall for the bounty! When Delicata Squash is available (now), it is a weekly staple. You can eat the skin and it easier than most squashes to cut. 

Yesterday, I roasted half moon size cut and seeded delicata with salt, pepper, herb de provence, cumin and olive oil. We love various spices. Even my friend who has a problem with most squashes due to a texture issues loves Delicata. 

Gratefuly our local organic farmers offer a variety of squashes for our enjoyment. It is a feast for the eyes color wise on the kitchen counter and on the plate. Cheers!

[deepwaterdotter]

Recipe for Butternut Squash Soup from American Test Kitchen cookbook.  I make this a couple times in the autumn:

2 1/2 lb butternut squash, peeled, seeded, and cut into 2" chunks

2 tbsp butter

1 1/2 cup onions, chopped

4 cups chicken broth

1 cup water

Microwave squash in covered bowl until tender, 14-18 minutes;  Stir halfway through cooking.  Drain in colander sitting over big bowl for 5 minutes.  Reserve liquid.

Cook squash, onions, and 3/4 tsp salt in melted butter in Dutch oven until squash begins to break down, 10-13 minutes.  Stir occasionally.

Pour 2 cups broth in pot and scrape up cooking fond.  Pour in rest of broth, reserved squash liquid, and water.  Process to smooth consistency with immersion blender.  Thin with water if too thick.

[We rescue cats]

We love spaghetti squash and use it in place of whatever pasta I would normally make. Last night it was tomato sauce with hot sausage and parmesan cheese. I also often layer it into a casserole and make a lasagna type casserole. It keeps my glucose in normal range every time.

[Tinkrbl44]

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@nwbabs wrote:

Love Squashes and wait impatiently every Fall for the bounty! When Delicata Squash is available (now), it is a weekly staple. You can eat the skin and it easier than most squashes to cut. 

Yesterday, I roasted half moon size cut and seeded delicata with salt, pepper, herb de provence, cumin and olive oil. We love various spices. Even my friend who has a problem with most squashes due to a texture issues loves Delicata. 

Gratefuly our local organic farmers offer a variety of squashes for our enjoyment. It is a feast for the eyes color wise on the kitchen counter and on the plate. Cheers!

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@nwbabs 

I also love Delicata squash.  For whatever reason, some years it's very plentiful, and other years almost no one has it.   

I also like that it's much easier to cut.   Cutting rock hard squash with a very sharp knife always makes me nervous.  

[beach-mom]

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@We rescue cats wrote:

We love spaghetti squash and use it in place of whatever pasta I would normally make. Last night it was tomato sauce with hot sausage and parmesan cheese. I also often layer it into a casserole and make a lasagna type casserole. It keeps my glucose in normal range every time.

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@We rescue cats - We do this too! We have "spaghetti" and meatballs all of the time! I do still use macaroni though. 

We love all kinds of squash. I have to find some of my favorite recipes!  

[JeanLouiseFinch]

I roast spaghetti squash as a pasta replacement.  

cut spaghetti squash in half & clean out the insides

drizzle with EVOO & season w/ S&P

place cut side down on a parchment lined baking sheet

pierce the outside a couple times with a fork or knife 

bake in a preheated 400* oven for about an hour

use a fork to scrape out the squash into "spaghetti"

toss with butter & garlic to use as a side dish or pair it with you favorite red sauce or Alfredo for an entree 

Zucchini squash is also a good pasta replacement and can be made into a low carb pizza crust too. I also use it, hollowed out, par baked, then filled with a meat sauce, topped with cheese, and baked some more - I call them zucchini boats.  Zucchini and yellow squash are good to include in sheet pan roasted veggies or ratatouille.

[Puggywuggy]

With zucchini and yellow squash we will steam them, add salt, pepper, a squeeze of lemon and sprinkle with parmesan cheese for a simple, tasty dish.