Winter Squash Snacks & Suppers
Keep yourself warm as the nights grow cold with some of our favorite winter squash recipes below!
Easy-Peasy Spaghetti Squash
- 1 spaghetti squash
- 1 tablespoon olive oil
- Salt & pepper to taste
- Preheat the oven to 400°F: Preheat the oven while you prep the squash.
- Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
- Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds (or save them and roast them for a snack!).
- Season the squash: Drizzle the olive oil and sprinkle salt and pepper to your liking on the inside flesh of the squash.
- Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
- Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
- Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
- The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
- Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
- Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil, or even a nice hearty tomato sauce! Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.
Delicata Squash Galette
- 1 ounce (2 tablespoons) unsalted butter
- 1 tablespoon honey
- 1 delicata squash (1 1/4 pounds), cut into 1/2-inch-thick rounds and seeded (You may also substitue with butternut or acorn squash!)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced (2 cups)
- Pate Brisee, 1 large disk
- All-purpose flour, for surface
- 1 pound fresh ricotta cheese
- 2 large eggs plus 1 large egg, lightly beaten, for egg wash
- 10 fresh sage, leaves
Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet, and brush both cut sides with butter-honey mixture. Season with salt and pepper on both sides. Roast until squash rounds are browned on bottoms, about 15 minutes. Remove from oven. Reduce heat to 375 degrees.
Meanwhile, heat oil in a large saute pan over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 20 minutes.
Turn out pate brisee onto a lightly floured surface. Roll dough into a 16-inch round, about 1/4 inch thick. Refrigerate for 15 minutes.
Stir together ricotta and 2 eggs in a medium bowl. Season with salt and pepper.
Spread ricotta mixture over dough, leaving a 1-inch border. Top with onions and squash rounds. Sprinkle with sage leaves, and season with pepper. Fold dough over edge of filling to form a crust. Brush crust with egg wash. Bake until golden brown, 50 to 60 minutes. Serve warm.
Basic Butternut Squash Mash Side
- 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- Salt and pepper
- 4 tablespoons butter (or butter substitute)
- Optional: Season with cinnamon, pumpkin pie spice, nutmeg, and/or cloves
- Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
- Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.
Acorn Squash Chili
- Acorn Squash – medium, cut in half, seeds removed
- 16 oz jar of Black Bean and Corn Salsa
- 1 pound of chicken sausage
- 1 can of cannellini beans, drained and rinsed
- ½ cup – 1 cup of water
- Optional Toppings: Green onions, sour cream, goat cheese, shredded cheddar cheese
- Preheat oven to 350 degrees.
- Place acorn squash cut side down on baking sheet.
- Bake for 30 minutes.
- While acorn squash is baking, brown sausage in a large sauce pan or dutch oven over medium heat, breaking apart into small pieces as it cooks.
- Once sausage is cooked, about 15-20 minutes, add salsa and cannellini beans. Stir to combine.
- When the acorn squash is soft, remove from the oven and allow to slightly cool, carefully (because it’s hot!) scoop the squash from the shell and add to sausage mixture.
- Let simmer for approximately 5-10 minutes to let flavors blend, add ½ cup – 1 cup of water to thin if the chili is looking more like mashed potatoes that soupy.
- Top with your choice of green onions or goat cheese, shredded cheddar cheese, sour cream.