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Winter Squash Recipes

Baked squash halves
2 lbs squash, with seeds scooped out
Melted butter
Salt
Water
1/3 cup melted butter
¼ cup honey or maple syrup
Brush cut surfaces of squash with melted butter and sprinkle with salt.  Put cut side down in a baking dish.  Cover the bottom of the pan with water.  Baker in a 400 degree oven for 30 minutes.   
Combine butter and honey or syrup.  Turn squash over and brush with butter mixture.  Bake until tender, another 15-30 minutes.  Season with salt and pepper. 

 

Mashed winter squash
Peel winter squash and cut it into 2 inch chunks.  Cover with water in a saucepan, cover and bring to boil.  Reduce heat and cook gently until tender.  Remove from heat and drain. Mash adding butter and salt and pepper.

 

Winter Squash with Herbs
3 lbs of winter squash, cut in half and seeded
1/3 cup butter
3 tablespoons minced fresh herbs such as chives, thyme or parsley
Preheat oven to 350 degrees.  Place squash cut side down in a large roasting pan.  Add one cup of water.  Cover with a lid or foil.  Bake until squash is very tender.  Remove from oven and let cool until cool enough to handle.  Remove squash from skins and put in a microwaveable bowl.  Add butter and herbs and mix well.  Cover and microwave until hot again, 3-4 minutes.  Serve.

 

Winter Squash with Applesauce
3 small squash, cut in half and seeds removed
2 tablespoons butter, melted.
2 tablespoons brown sugar
¾ cup applesauce
Preheat oven to 350 degrees.  Place squash halves in baking dish.  Place 1 teaspoon butter, 1 teaspoon of brown sugar, and 1/8th of a cup of applesauce in each squash half.  Bake 45 minutes to an hour, until squash is tender.

 

Sautéed Grated Squash
4 tablespoons mild tasting oil
1 clove garlic, minced
2 ½ lbs. winter squash peeled, seeded and grated
1 teaspoon sugar
1/3 cup heavy cream
Salt and freshly ground pepper
Heat oil in skillet and sauté garlic for 30 seconds.  Add squash and sugar and toss until squash is coated with sugar.  Cover, lower heat and cook for about six minutes.  Squash should be tender but still have texture.  Mix in cream and heat through.  Season with salt and pepper.

 

Steamed Squash chunks with ginger and apple
2 lbs winter squash peeled and cut into 1 ½ inch chunks
2 apples peeled and cut into 1 ½ inch chunks
1 quarter size slice of fresh ginger
2 tablespoons butter
2 tablespoons brown sugar
Cover squash, apple and ginger with water in a saucepan, cover and bring to boil.  Reduce heat and cook gently until tender.  Remove from heat, drain and remove ginger. Add butter and brown sugar and stir until coated and sugar is dissolved.  Serve

 

Fruit stuffed squash
3 squash; acorn, buttercup or delicata, cut in half and cleaned of seeds
Salt
2 ½ cups chopped, peeled tart apples
½ cup fresh or frozen cranberries
½ cup brown sugar
2 tablespoons melted butter
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
Place squash cut side down in a baking dish.  Add one inch of hot water to the pan.  Bake, uncovered, at 350 degrees for 30 minutes.  Drain water from pan. Turn squash cut side up.  Sprinkle the cavity with salt.  Combine the remaining ingredients.  Spoon into the squash.  Bake 40-50 minutes longer, or until squash is tender.

 

Spice Roasted Winter Squash
8 cups winter squash, but into two inch chunks
2 lemons, halved
2 tablespoons oil
1 ¼ teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground black pepper
Heat oven to 450 degrees.  Squeeze lemon juice over squash.  Sprinkle oil, spices and salt over the vegetables.  Mix well.  Put into a roasting pan and roast until tender, about 30 minutes.  Serve.

 

Thai Butternut Squash Soup
  • One onion, chopped
  • 1” fresh, grated ginger
  • 2 tablespoons butter
  • One small Butternut squash, 1” cubed
  • 4 cups chicken or vegetable stock
  • 3 tablespoons peanut butter
  • 2/3 cup coconut milk
  • Garnish: cilantro
Sauté chopped onion and grated ginger in 1 tablespoon of butter in large, heavy soup pot over medium heat for about ten minutes. Add cubed squash and cook for five minutes. Add chicken or vegetable stock and simmer until squash is tender, about 15 or 20 minutes. Add peanut butter and coconut milk and stir to blend. Puree in blender and return to soup pot to heat thoroughly. Garnish with fresh cilantro.