Top 3 Squash Recipes
It’s that time of year again! Harvest goods are all the rage, and you’ve likely even brought some gourds or squash into your home for decoration. However, these vegetables aren’t just suitable for decorating: they're delicious and healthy to eat, too! Here are some of our favourite ways to use squash in our fall cooking.
Make a delicious, hearty soup
Pumpkins are for more than just carving, pies and lattes! Not only is pumpkin great for soups and stews, but the seeds make a healthy snack or soup topping; simply bake them in the oven for a crispy, crunchy and savoury snack. This spiced pumpkin soup is sure to keep you warm on a cold fall day.
- 1.5kg-2kg edible pumpkin
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed chillies
- 1/4 teaspoon sea salt
- 1 litre chicken or vegetable stock
- Preheat the oven to 400° F.
- Roast the pumpkin. Keeping the flesh on, cut the pumpkin in half vertically and remove the seeds from each side. Once seeds have been removed, cut the pumpkin halves into two to make quarter slices.
- Place pumpkin on a baking tray and roast in the oven for 35-40 minutes until tender.
- Once the pumpkin is done roasting, remove it from the oven and allow it to cool for 1-2 minutes before handling.
- When the pumpkin has cooled, remove the flesh from the skin using a knife or a spoon. Discard the skin and set the flesh aside while you prepare the base for the soup.
- In a large pot on medium heat, heat butter and add onions to sauté for 3-4 minutes until translucent.
- Add the garlic, coriander, cumin and chillies to the pot and allow to cook for another 1 minute until garlic has softened and spices are fragrant. Season with sea salt.
- Add the roasted pumpkin flesh to the pot and stir to combine with onion mixture.
- Cover the pumpkin with stock, stir well, and cover to simmer for 20 minutes.
- Using an immersion blender or in batches using a food processor/blender, puree the soup mixture until smooth.
- Season with more sea salt to taste if needed.
- Garnish with roasted pumpkin seeds and extra chilli flakes.
Use it as a pasta alternative
There’s nothing like delicious pasta! It’s the perfect go-to comfort food on any fall day. But did you know that there are ways to make your favourite pasta dishes a little healthier? Try spaghetti squash! Making it is way easier than you think.
- 1 spaghetti squash
- 2 teaspoons extra-virgin olive oil
- Sprinkle of salt and pepper
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides turn golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Add it to cornbread
A butternut squash cornbread? Yes, please! This recipe is our favourite and so easy to make. All you need is a slow cooker.
1 ¼ cups (300 mL) all-purpose flour
¾ cup (175 mL) cornmeal
2 tsp (10 mL) baking powder
⅛ tsp (0.5 mL) salt
⅓ cup (75 mL) unsalted butter, melted
3 Tbsp (45 mL) of honey (or 3/4 cup/175 mL granulated sugar, for an even sweeter cornbread)
1 large egg
⅔ cup (150 mL) cooked butternut squash purée
¾ cup (175 mL) buttermilk
- Line slow cooker with aluminum foil and spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
- In a large bowl, whisk melted butter with honey. Whisk in egg. Whisk in butternut squash, then milk.
- Slowly add flour mixture to squash mixture and stir until just combined, being careful not to overmix – it is okay to see a small amount of flour.
- Pour batter into foil-lined slow cooker and spread evenly with an offset spatula. Cover with lid.
- Cook on low for 2½ to 3½ hours or on high for 1 to 1½ hours, or until edges are golden brown and a toothpick inserted in centre comes out clean. (Cooking time may vary.)
- Using foil as handles, lift cornbread from slow cooker and let cool for 15 minutes. Serve with chilli, honey or your favourite buttery spread.
- Tip: If you want your bread sweeter, add more honey or an additional 1/4 cup granulated sugar. Alternatively, if you like less sweet cornbread, reduce or omit the honey.
- Tip: Cornbread is best enjoyed the same day, but it will remain soft for two days. Wrap it tightly with plastic wrap or store it in an airtight container overnight.