Category: Winter Squash

This root vegetable pot pie is a cook-with-what-you-have twist on a classic dish. It’s savory, delicious comfort food chock full of veggies. Use whatever combination of root vegetables you have on hand or prefer.  Serves 5-6  ... Read more »

This soup is a simple collection of ingredients that transforms into a rich, flavorful soup. The vibrant green color comes from pureeing a portion of the soup and stirring it back in. Kale or even spinach stirred in at the end would probably work in place of the chard.    Serves 4... Read more »

Couscous steams in 10 minutes, is a lovely absorbent base for bright dressings and can be tossed with most anything. It's a good thing to have on hand when you're short on time.  ... Read more »

This elegant but simple tart is savory, sweet and spicy and the crust is very flaky and easy to work with. It's the same crust used for this leek galette and really can be filled with most anything.   In this version all I had was delicata squash so I didn't peel it and it worked just fine. I've also taken to not peeling butternut squash so feel free to skip that step if a little (tender) skin doesn't bother you.   --Inspired by smittenkitchen.com ... Read more »

This dish is a lovely balance of middle eastern spices, sweetness from the squash and raisins, and a little brightness from the preserved lemon. You can of course use lemon juice instead, but preserved lemons are quite simple to make and add a unique, tart flavor with more complexity than lemon juice.  ... Read more »

This is a fun combination of fall vegetables and apples simply baked into a colorful, sweet and savory vegan side dish, perfect for the Thanksgiving table. If you're using delicata squash or butternut squash you do not need to peel it.... Read more »

This dish is comforting and savory. It’s reminiscent of a risotto but uses orzo in place of the rice. I used butternut squash and a green called bietola in the photo above, but this recipe is great template for all sorts of substitutions and adaptations so use what you have!   Serves 4  ... Read more »

Acorn squash lends itself to baking and stuffing. Its thick skin is impossible to peel raw and therefore keeps its shape nicely when stuffed. The filling is very flexible, as the squash and filling are cooked separately and just combined for a final trip to the oven. You want the filling to be well-seasoned and flavorful, so taste it before you fill and adjust as needed.   This template isn't too time consuming and can come together for a weeknight meal. In addition to Acorn Squash, Sweet Dumpling or Jester or any small-medium squash with a nice cavity and enough flesh to make a sturdy shell will work well.   Here's a black bean and chili stuffed version for a different flavor profile.... Read more »

Delicata squash, the small, oblong, striped squash is quick to prepare as it doesn't need peeling and when sliced into half-rounds, roasts in 15 minutes in a hot oven. It can be dressed with many different sauces such as this spicy yogurt sauce with cilantro and toasted pumpkin seeds, possibly my favorite method.   You can cut the slices thinner for quicker roasting and a different texture.... Read more »

There are dishes that are quick to prepare, there are those that take a long time and then there is the occasional one that tastes like it took a long time to make but was actually pretty quick. This falls in the latter category. It’s doable on a weeknight if you have the ingredients (more or less) on hand. Yes, the list of ingredients is long but most of them are spices and the dish comes together quite quickly once you've chopped everything.   Here’s a tutorial for “butchering” winter squash.  ... Read more »

Spaghetti squash is a light and mildly flavored squash. It's elevated here by leeks, a little hot pepper and tomatoes, a little cheese and breadcrumbs for a lovely gratin.... Read more »

If you've roasted squash and need to turn it into a meal these fritters might be the ticket. I love the combination of these fritters and my all-purpose cilantro yogurt sauce. Quantities, as per usual, are just suggestions and can be adapted to suit your needs. The variations on this template are manifold.   Variations Using other non-watery mashed vegetables, spices, grains or fresh herb, in great quantity, are a great addition. Good examples include sweet potatoes, carrots, and cauliflower. You can use a shallot or a chunk of onion in place of the green onions.      ... Read more »

I often roast winter squash to just have on hand. It's easy to toss into salads or combine with beans or just top with any flavorful dressing.   This concoction came about when I was very hungry and I had a bunch or already roasted squash--one of my favorite varieties, Marina di Chioggia a dense flavorful squash--on hand. A few minutes later I had this gorgeous, creamy spread that is just as good eaten by the spoonful standing at the counter or spread onto bread or used as a dip with raw or cooked vegetables or dolloped on a soup.... Read more »

If you see this cute, golden acorn-type squash, buy it! It's called Gill's Golden Pippin and is incredibly flavorful--much more so than most acorn types. The skin is very hard and brittle so I just crack it in half and scoop out seeds and roast. And it's fun to serve, in it's little boat-like shell.   You can enjoy them as is or serve them filled with anything from been or beef chili to cooked grains or even other cooked vegetables.  ... Read more »

This is the most delicious, beautiful fall dish. It takes almost 2 hours to bake so maybe a weekend dinner treat or a Thanksgiving centerpiece for those not eating turkey. But it’s so easy and so adaptable that you should add it to your regular repertoire. It’s wonderful with cooked rice instead of bread, additions of cooked spinach or chard, cooked sausage . . . ... Read more »

Black futsu squash is so easy to use because the skin is tender and edible, it keeps its shape, and is delicious. In this dish the squash is diced and sauteed until tender--just takes 7 minutes or so and then tossed, warm with cooked beans, lots of parsley, and a nice bright dressing.    ... Read more »

Black futsu is a wonderful, smooth fleshed and dense squash that develops quite a nutty flavor as it continues to ripen into spring. The skin is tender and edible when roasted. In this preparation a quickly made glaze of soy sauce, ginger and chili flakes give it even more depth.... Read more »

This is a gorgeous, robust salad that holds up well and nicely pairs with richer wintry dishes, stews, roasts, curries, etc.   This is one of the few recipes in which winter squash is called for raw. I used a kabocha squash here, but others work great too!  ... Read more »

This is delicious hot, warm or at room temperature. The crispy bread crumbs are key as is the splash of vinegar at the end. You want to use a squash that keeps its shape when cooked, like butternut, delicata, sweet meat or hubbard varieties.   This could almost stand in for stuffing at a Thanksgiving table. It's savory and comforting but not at all heavy.... Read more »

This a hearty but bright side dish/salad that is beautiful to boot. The tang of the green tomatoes offsets the sweetness of the squash.... Read more »