Here are a few easy recipes to get you started. Or, if you’re already a winter squash fan, a few new ideas. You can easily substitute a different squash in each of these recipes. Just be sure that the squash is cooked through before removing it from the oven. Leftover squash tastes great on top of a salad, in a sandwich with lettuce and tomatoes, or combined with a grain like quinoa or couscous.
Acorn Squash Bowls
, a sweet dish
3 small acorn squash
1 ½ cups applesauce, unsweetened
½ Tbsp brown sugar
½ Tbsp ground cinnamon
½ cup chopped walnuts or pecans
Preheat oven to 350 degrees. Wash and halve the squash and remove seeds. Place halves on baking sheets, cut-side down. Cover and cook about 6 – 9 minutes, rotating the dish halfway through. Scrape the flesh from each squash half into a bowl. Add other ingredients and mix. Spoon mixture evenly into squash halves and place on baking sheets. Cook about 2 to 3 more minutes to heat thoroughly. Serve with a side salad.
Butternut Squash Casserole
, very colorful, especially if the bell peppers are two different colors
2 butternut squash, remove skin and seeds and cut into 1-inch pieces
2 bell peppers, remove center and seeds and cut into 1-inch pieces
2 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp dried parsley
1 tsp dried rosemary
Salt and pepper to taste
½ cup grated Parmesan cheese
Preheat oven to 400 degrees. In a large bowl stir together squash, peppers, oil, garlic, and herbs. Transfer mixture to a 2-quart gratin dish or another shallow baking dish. Bake for 30 minutes, stirring every 10 minutes until squash is tender and slightly golden in color. Remove from the oven. Add salt and pepper to taste and sprinkle Parmesan cheese on top. Bake another 5 minutes or until cheese melts.
Roasted Spaghetti Squash
, comfort food made healthy
2 large spaghetti squash
Salt and pepper to taste
1 ½ cups marinara or other tomato sauce
Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Bake about an hour or until the skin gives easily under pressure and the inside is tender. Remove from the oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Cut each squash in half for 4 servings. Pour marinara or other tomato sauce on top. Server with a side of garlic bread.
Delicata Squash Tacos with Black Beans and Goat Cheese
, great for taco Tuesday!
1 delicata squash
1 Tbsp olive oil
1 Tbsp adobo seasoning (can use chipotle instead for more spice)
1 cup cooked black beans with liquid
1 Tbsp lemon juice
½ tsp coriander
½ tsp cumin
¼ tsp salt
4 to 6 flour tortillas
1 ounce crumbled goat cheese
Minced red onion
Lime juice- for serving
Preheat oven to 400 degrees. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice each half into ¼ inch thick half-moon slices. Place in a bowl, drizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes. While the squash is roasting, combine black beans with liquid, lemon juice, and spices (coriander, cumin, and salt) in a small pot. Heat over medium-low and let cook until the majority of the liquid is gone. Turn off heat and let sit until ready to assemble tacos. Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro and red onion. Squeeze fresh lime juice in tacos just before serving.
Acorn Squash Bowls recipe from Neufeld, N., Henry, S., Lawrence, What’s Cooking? USDA Mixing Bowl.