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Your favorite savory winter squash recipes

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magiesmom Oct 15, 2012 08:29 PM

I love winter squash! I am looking for a holiday worthy but not sugary squash recipe, any kind of squash except spaghetti.

Thanks!

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  1. paulj RE: magiesmom Oct 15, 2012 08:40 PM

    A good squash doesn't need much of a recipe - just cook and eat.

    But, one impressive presentation is to cut it open like a jackolantern, fill it with stuffing (bread, ham, cream, etc), and bake (1.5-2hrs). Obviously this works best with a variety with a good hollow. My favorite is kabocha. That variety has good flavor by itself, though it can be dry when baked.

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      FriedClamFanatic RE: magiesmom Oct 15, 2012 08:45 PM

      I like to take those mini acorn squash, cut off the tops, clean them and then cook them as directed. For the final 15 minutes or so, I'll fill them with

      A soup.....Chicken/Veg or a nice slightly spicy Sweet Potatoe soup I found(prepared)

      Stuffing with apples and cooked sausage ( a bit of garlic)

      Sauteed Mushrooms and onions with a bit of Lobster Bisque poured over it

      For Butternut.I either do a Squash Souffle ( mine is on the sweet side)...or best..roasted with potatoes and parsnips in oil with some garlic and onion added near the end. I sometimes add some Penzey's spice blends

      1. Chocolatechipkt RE: magiesmom Oct 16, 2012 09:52 AM

        I like roasting butternut squash (peeled, seeded, cubed) with carrots (peeled and cubed) on a cookie sheet (lined with foil). Toss with a little olive oil, smoked paprika or ginger, salt and pepper. Bake at 400 for 45 min. or so. I drizzle a little honey or maple syrup on at the end, but it's good without it too.

        Also rounds of acorn squash (halved, seeded, sliced into about 1-inch semi-circles) roasted and then drizzled with a balsamic reduction.

        2 Replies
        1. re: Chocolatechipkt
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          sarahmchugh RE: Chocolatechipkt Oct 16, 2012 03:28 PM

          What is the best way to slice them into inch rounds? Do micro wave them first to make slicing easier?

          1. re: sarahmchugh
            Chocolatechipkt RE: sarahmchugh Oct 16, 2012 04:17 PM

            I just cut them in half, scoop out the seeds, and then slice, def. with a big, sharp knife.

        2. melpy RE: magiesmom Oct 16, 2012 10:18 AM

          http://www.epicurious.com/recipes/foo...

          Just made this stuffed acorn squash (really they were rings) last night and it was delicious. Careful about the type of molasses. In Central PA molasses is known as King Syrup and I think that is what this recipe is going for. Maple syrup would be good here too. I used sweet Italian sausage because it was what I had.

          1. GretchenS RE: magiesmom Oct 16, 2012 10:23 AM

            I love this roasted delicata squash and mushroom recipe. It doesn't say, but I roast it at 425. http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: GretchenS
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              magiesmom RE: GretchenS Oct 17, 2012 05:18 AM

              I like the idea of mushrooms to bring out the earthiness!

            2. Gio RE: magiesmom Oct 16, 2012 10:28 AM

              We love winter squashes here, the dense meaty types. I simply wash the outer skin, don't always peel, slice into chunks or 1inch slices or simply cut in half. Season with S & P - sometimes cumin or thyme as well - then roast. Sometimes I stuff the halves, and once in a blue moon acorn gets a drizzle of good maple syrup.

              Recently Virginia Willis posted her method for roasting Delicata squash...Must try... Scroll all the way down to: Roast Delicata Squash Rings
              https://virginiawillis.wordpress.com/

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                owen_meany RE: magiesmom Oct 16, 2012 10:32 AM

                I've been using this recipe for delicata squash for the last few weeks and the whole family loves it:

                http://whiteonricecouple.com/recipes/...

                1 Reply
                1. re: owen_meany
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                  greymalkin RE: owen_meany Oct 17, 2012 11:47 PM

                  I love delicata! Wonderful to have new recipes to try. My current favorite way to cook delicata is to do a riff on this recipe posted above by owen_meany. I brought it to a potluck recently- bowl was scraped clean!

                  Slice Delicata (scrub skins well, no need to peel) into pieces about 1" wide and 1/4" thick (thinner than in the WoRC recipe). Spray lightly with olive oil and roast on silpat or parchment paper for 20-25 min or until tender and starting to turn golden in spots. Toss with finely chopped fresh rosemary and fresh oregano (I've also used summer savory and marjoram successfully). Let cool, and then toss with crumbled goat cheese and toasted sliced almonds (or chopped cashews or pepitas). Salt and pepper to taste but honestly I find it rarely ever needs it.

                2. c
                  chileheadmike RE: magiesmom Oct 16, 2012 11:37 AM

                  Just did a stuffed acorn squash last week.

                  Stuffed with Italian sausage, chopped onion and mushrooms, some thyme and reduced red wine. S&P and a little Worcestershire.

                  Hold the two halves together, wrap with foil and toss it on the smoker for a couple of hours.

                  2 Replies
                  1. re: chileheadmike
                    DonShirer RE: chileheadmike Oct 17, 2012 04:10 PM

                    Yesterday, DW stuffed an acorn squash with chunks of roast pork, peas and cheese on top plus some spices she didn't tell me about. I'll have to try your version too, Mike, even though we don't have a smoker.

                    1. re: DonShirer
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                      chileheadmike RE: DonShirer Oct 18, 2012 06:17 AM

                      Works in the oven too.

                  2. patricium RE: magiesmom Oct 16, 2012 11:59 AM

                    For a change of pace, I like to make squash curry soup. There are quite a few recipes available on the web, and mine's a mashup of several. Cook the peeled squash chunks in broth. Saute some chopped onions til soft, adding thai red curry paste, garlic, and ginger paste at the last minute. Add this to the squash along with some coconut milk, and puree with an immersion blender. Adjust the amount of liquid until it's like soup not baby food. My husband who does not like squash likes this one. A small cup of it could be a good first course for a holiday meal.

                    1. q
                      Querencia RE: magiesmom Oct 16, 2012 03:18 PM

                      Talk about gilding the lily. What could be better than an acorn squash just cut in half and baked at 400* so the edges of the sweet flesh caramelize? Easy to cut in half if you stick the point of a paring knife in it (so it doesn't explode) and microwave for 3 minutes. Then easily cut in half in same direction as the ridges, remove seeds, and in each half put some butter. Some like salt and pepper, some like brown sugar and nutmeg. Then bake it for about 45 minutes. Soooooo good.

                      1. Lotsofscots RE: magiesmom Oct 16, 2012 03:59 PM

                        I like to make a sausage/butternut squash dish. The original recipe came from my newspaper, but I've changed it so much that it is mine now!
                        Peel and dice a butternut squash into 3/4 inch cubes. Brown in a big skillet with some olive oil until the squash gets some brown color, but not to the point of being cooked through. Remove from pan and set aside.
                        Brown and crumble a package of your favorite sausage. Drain if there is more than a tablespoon or so of fat in the skillet. When the sausage is done, push to the outer edges of the pan and add 2 minced garlic cloves. Saute for about 30 seconds.
                        Put the squash back in the pan, stir the squash, sausage, and garlic together and sprinkle with a teaspoon of dried thyme, a bit of salt, and some fresh ground pepper. Add about a quarter cup of water, a half cup of frozen peas, and cover and simmer for 3 or 4 minutes until the squash is cooked through.
                        I like to dot the top of this with little bits of goat cheese and since it is a humble supper, I serve it from the frying pan. My hubby likes it served over rigatoni, but whatever way it is served it is savory and delicious.

                        1. h
                          HillJ RE: magiesmom Oct 16, 2012 04:52 PM

                          http://smittenkitchen.com/blog/2009/0...
                          Butternut & chickpea salad (warm

                          )

                          http://smittenkitchen.com/blog/2007/1...
                          this galette with butternut & onions

                          both SK recipes and both delicious.

                          1 Reply
                          1. re: HillJ
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                            magiesmom RE: HillJ Oct 17, 2012 05:23 AM

                            yes, they are. I especially like the galette.

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                            rakeypakey RE: magiesmom Oct 16, 2012 05:16 PM

                            I made this one year for thanksgiving and it was fabulous, vegetarians and meat eaters loved it. It was also a beautiful presentation. http://www.epicurious.com/recipes/foo... My pumpkins didn't get burnt looking like the picture just all glossy. In fact my husband thought they were ceramic pumpkins I bought for serving. It was a lot of work though, on top of turkey. I would make it again but I would need to not be as busy as I was when I did it the first time.

                            There is also a soup I like which includes banana, squash, chicken broth, coconut milk, yellow curry, sweetened condensed milk to taste, allspice... umm a few more spices I can't remember.. I just play around and make it to taste now - think the original recipe might have been on epicurious.

                            1. h
                              HillJ RE: magiesmom Oct 16, 2012 05:30 PM

                              http://eisforeat.blogspot.com/2011/11...

                              Fondue in a pumpkin worked great as part of dinner tonight!
                              Something fun & savory, magiesmom.

                              1. chefj RE: magiesmom Oct 16, 2012 05:52 PM

                                Borani Kadoo
                                Sweet Squash topped with a spiced Tomato sauce and Garlic- Mint Yogurt
                                http://mikes-table.themulligans.org/2...

                                1 Reply
                                1. re: chefj
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                                  1MunchieMonster RE: chefj Oct 21, 2012 08:42 PM

                                  Second this! It's fabulous. We use a slightly different recipe but the dish is absolutely amazing. The one we use has the same sauce but more pumpkin (and thus sugar): http://habeasbrulee.com/2006/10/20/ka...

                                  Besides the flavors which admittedly sound a bit strange but go really well together, the contrast of the cool yogurt with the hot pumpkin and meat sauce is fabulous. We like to use fresh mint in the yogurt sauce. Dinner guests raved about this and we've taken it camping too. The only thing is that if you're one of the "doesn't like sweet sweet stuff" people, then you should probably skip it. :-)

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                                  alwayshungrygal RE: magiesmom Oct 16, 2012 06:06 PM

                                  I just made a new recipe the other night. Peel and cube a butternut squash, place on a foil-lined sheet pan. Toss with olive oil and roast at 400 degrees til the edges are just turning brown. Toss with either nutmeg or cinnamon (I used cinnamon) and roast a few minutes more. Remove from the oven and toss with balsamic vinegar. I don't remember if it calls for salt but that could be to your own taste. I don't remember where I found the recipe (definitely online somewhere) but this recipe is a keeper.

                                  1. t
                                    tardigrade RE: magiesmom Oct 16, 2012 11:43 PM

                                    Some of my favorites:
                                    -Zuni stew: I got this from one of Debra Madison's Greens cookbooks (where I had the original). Cubes of squash cooked with beans and corn.
                                    -Squash risotto with toasted walnuts. Roast the squash first, then cube and add to the risotto near the end. Garnish with fried sage leafs if you have them.
                                    -Gingered squash soup. Grated apples make a nice addition if you have them.
                                    I'd like to recommend squash gnocci, but mine have always ended up an ungodly mess. I like squash ravioli, but haven't made it myself.

                                    1. Chocolatechipkt RE: magiesmom Oct 17, 2012 07:46 AM

                                      I haven't tried this yet, but today's recipe of the day from W-S looks good.

                                      Roasted Acorn Squash with Chipotle and Cilantro
                                      http://www.williams-sonoma.com/m/reci...

                                      1. t
                                        tardigrade RE: magiesmom Oct 17, 2012 10:52 PM

                                        Some of my go-to squash recipes:

                                        Zuni stew: I had it at Greens in San Francisco many years ago, and there's a recipe in one of Deborah Madison's cookbooks. It's the Three Sisters - squash, beans, and maize - cooked together. Tomatoes, onions and peppers are nice additions.

                                        Squash risotto with walnuts and fried sage leaves: roast the squash first before adding it to the risotto.

                                        I like squash ravioli, but haven't made it myself yet. I've tried Alton Brown's recipe for squash gnocci and it turned out a horrible mess: it was a lot better leaving out the potato and just using the squash and flour.

                                        I had a pumpkin curry in an Indian restaurant recently: cubes of squash in a spicy sauce.

                                        1. limonay RE: magiesmom Oct 18, 2012 11:29 AM

                                          My go-to squash recipe is butternut squash soup with roasted pears. I just peel and cube the squash and roast for 30 minutes or so with pears and some rosemary in the oven. Then just saute some onions and puree everything together with chicken stock, which can be adjusted based on the consistency you want. It takes a little while to make because of the roasting, but it's pretty hands off and easy to make!

                                           
                                          2 Replies
                                          1. re: limonay
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                                            InspectorJon RE: limonay Nov 2, 2012 08:33 AM

                                            I make a similar soup with apples instead of pears. I don't roast anything, I just make it all in a cast iron pot on the stove.

                                            1 lg. onion, finely chopped
                                            1 ½ qt. of chicken stock
                                            2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
                                            2 med. tart apples, peeled, cored and cut into 2-inch pieces
                                            2 med. shallots, finely chopped
                                            1 tsp. finely chopped fresh rosemary or ½ tsp. dried
                                            2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
                                            ½ c. half and half or cream
                                            1 tsp Worcestershire sauce
                                            ¼ tsp nutmeg
                                            ½ tsp. salt
                                            ¼ tsp. finely ground pepper
                                            Saute onion. Add next 6 ingredients to the pot and boil until the squash is soft. Puree with a stick blender or carefully in a regular blender. Add the rest of the ingredients and simmer for a few minutes.

                                            This all takes about 1/2 hour. I'll have to try the pears, I have a bunch right now.

                                            1. re: InspectorJon
                                              prima RE: InspectorJon Oct 2, 2013 07:19 AM

                                              Looks like a great soup. I've got lots of squash, and will be trying out a bunch of recipes in this thread!

                                          2. goodhealthgourmet RE: magiesmom Oct 18, 2012 11:52 AM

                                            hoping i don't repeat any of the suggestions already offered:
                                            - grated raw butternut salad
                                            - Three Sisters
                                            - roasted with cumin & chili and garnished with toasted pepitas
                                            - mashed or pureed as a side in place of potatoes
                                            - squash "fries" - cut into sticks, seasoned, & baked or roasted
                                            - fritters (roast or boil the flesh first, then mash & combine with spices & a bit of flour before frying)
                                            - Cuban squash soup (Sopa de Calabaza)
                                            - enchiladas
                                            - butternut ravioli with sage, browned butter & toasted walnuts
                                            - roasted acorn squash stuffed with toasted pine nut-quinoa pilaf

                                            1. c
                                              carbonaraboy RE: magiesmom Oct 18, 2012 01:06 PM

                                              For some reason, I think spaghetti squash has a natural affinity for beans. So:

                                              Spaghetti squash baked with green chili sauce, pinto beans, and cheddar. This only really works if you have your sauce made from real NM chiles.

                                              Spaghetti squash baked with chopped tomatoes, cannelini beans, provolone, and fresh sage. A riff on the classic beans and sage.

                                              4 Replies
                                              1. re: carbonaraboy
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                                                HillJ RE: carbonaraboy Oct 18, 2012 01:17 PM

                                                carbon, the OP asked for any kind of squash except spaghetti...but, i'm enjoying those ideas and I can't say I've ever had spaghetti squash with beans before.

                                                1. re: carbonaraboy
                                                  pagesinthesun RE: carbonaraboy Oct 18, 2012 06:23 PM

                                                  Do you stuff the halved, uncooked spaghetti squash with these ingredients and then bake? Or, do you scrape the spaghetti squash and saute with the ingredients? Sounds yummy

                                                  1. re: pagesinthesun
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                                                    carbonaraboy RE: pagesinthesun Oct 19, 2012 01:59 AM

                                                    Oooops, sorry OP.

                                                    Baked the halved squash first, remove the strands, put in a casserole and bake at 400 for 15 minutes. Broil to get the top crusty.

                                                    1. re: carbonaraboy
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                                                      magiesmom RE: carbonaraboy Oct 19, 2012 09:09 AM

                                                      I know other people like them!

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                                                  jujuthomas RE: magiesmom Oct 19, 2012 07:43 AM

                                                  I had a lovely salad this week from the salad bar here at work... Spinach, roasted butternut and craisins with a cider vinegrette. it was a little over-dressed for my taste, but the flavors were really good.

                                                  1. ipsedixit RE: magiesmom Oct 19, 2012 07:49 AM

                                                    Cut it in half, de-seed and de-pulp, steam and serve with a handful of kosher salt and spoon.

                                                    1. m
                                                      magiesmom RE: magiesmom Oct 19, 2012 09:07 AM

                                                      We had a pizza from a local bakery last night with roasted butternut squash slices, blue cheese and broccoli. It was great.

                                                      1. paulj RE: magiesmom Oct 19, 2012 03:05 PM

                                                        As a garnish on a hamburger?
                                                        http://eater.com/archives/2012/10/19/...

                                                        Haven't tried this myself, but having used a lot of kabocha, it sounds like it might work.

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                                                          jujuthomas RE: magiesmom Oct 2, 2013 07:26 AM

                                                          On today's menu in our cafeteria is a really delicious curry pumpkin soup.

                                                          lately when I roast a squash I make sure to add a good dash of garlic, especially if I puree it. yum. i bought my first acorn of the season, can't wait to cook it!

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