I don’t know about you, but one of my favorite Fall veggies to make is Squash. I absolutely love the buttery, savory smell of it roasting in the oven and it’s so easy to make.
There are plenty of different varieties of Squash, but one of the most popular ones to make for the holidays is Butternut Squash, which has a sweet, creamy, buttery flesh. Other popular Squash varieties include Kabocha, Acorn, Spaghetti, Long Neck and Cheddar Cheese squash. There are different ways to prepare squash but the easiest and most flavorful way is by roasting it in the oven on a sheet pan for about 30 minutes to an hour. Simply cut the squash in half (or peel and cut into medium chunks or slices), scoop out the seeds and fibrous flesh and drizzle with olive oil or butter, some fresh cracked pepper and sea salt, and sprinkle on some brown sugar or drizzle with honey or maple syrup for a luscious, buttery, sweet and savory dish.
You can also sprinkle on some fresh herbs (parsley, sage, thyme, chives, tarragon) and garlic or add a dash of cayenne or cinnamon, nutmeg and cloves for some spicy layers of flavor. Some ideas for the squash leftovers are to add the roasted squash to Macaroni and Cheese, Wild Rice or Orzo, or make a healthy salad by adding it to some spinach, chard or kale, apples, some toasted walnuts or pecans, cranberries or pomegranate seeds, tossed in a light herb vinaigrette dressing. However you make it, it’s simply delicious; and perfect as a Thanksgiving side or Fall vegetarian side dish.
Check out the different types of squash on Saveur.com website and enjoy my favorite squash recipes below!
Ingredients
- 1 butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, cut into small cubes
- 1 teaspoon nutmeg
- 1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
- Freshly ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)
Instructions
- Preheat the oven to 425 degrees.
- Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
- Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
- Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.
Ingredients
- 2 acorn squash
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter, cut into small cubes
- Sea salt and freshly ground black pepper (to taste)
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 2 tablespoons maple syrup
Instructions
- Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
- Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
- Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)
Ingredients
- 1 small spaghetti squash (about 2-3 pounds)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 6-8 sage leaves
- 1/2 cup pine nuts
- 1/2 teaspoon sea salt (or to taste)
- Fresh ground black pepper (to taste)
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 375F.
- Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
- Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
- Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
- Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.
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Other Squash Recipes you may enjoy:
The Kitchn’s 10 ways to eat an Acorn Squash
Cooking Light Butternut Squash Recipes
Taste of Home Spaghetti Squash Recipes
Food 52 Butternut Squash Recipe Contest
Brown Eyed Baker’s Butternut Squash and Bacon Mac & Cheese
