Winter Squash Info: Except for spaghetti squash, most winter squashes can be used interchangeably in recipes, regardless of their variety, color, size, or shape. Certain types (like buttercup) are wildly sweeter than others, but all ripe winter squashes, when cooked, should be on the sweet side. They’ll store at room temperature for a month or two, unless there’s some surface damage. Store winter squash at room temperature.
You can boil or steam chunks of squash and eat it like that or add to other dishes, mash it, or puree it. Many people bake winter squash, which can take anywhere from 45 minutes to an hour and a half. I find the microwave a much faster way to cook squash. Poke quite a few fork-holes into the squash (making sure to pierce the outer skin completely). Cover and cook in the microwave on high for 2 or 3 minutes at a time. Then flip the squash and cook again. When the squash is ‘squishy’, remove it to cool for a bit. Then, carefully cut the squash (‘cause it’ll be hot inside!), and scoop out the seeds. Serve as is, with some butter or Asian pear butter, or scoop out the flesh to use in other recipes. Small squash (like Delicata) may cook in only a total of 4 minutes or so. Larger squash (Buttercup) may take 8 or 12 minutes total…or more.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Squash and Apple Puree, Scalloped Squash and Potatoes, Baked Squash with Herb Butter, Curried Squash/Apple Soup, Stuffed Squash, Roasted Squash with Blue Cheese, Winter Squash Soup, Butternut Squash or Pumpkin Soup, Butternut Squash and Spinach Soup
Squash and apple puree
Makes 3 servings
1 small winter squash, halved and seeded
1 sweet apple, cored and cubed
1 tsp butter
Freshly grated nutmeg to taste
Place squash, cut sides down, in glass baking dish. Prick skin all over with sharp knife. Microwave on high 10 minutes.
Put apple in a microwave-safe dish, covering with microwave-safe plastic wrap. Add it to oven with squash. Microwave on high 4-6 minutes, until tender.
Scoop squash flesh from skin. Press squash and apple through coarse sieve or medium disk of food mill.
Stir in the butter, nutmeg, and salt and pepper to taste.
Scalloped squash and potatoes
3 c winter squash, peeled and cut in chunks
2 c diced potatoes
1/3 c chopped onion
1/2 c chopped cooked ham
1/4 c flour
1 Tbsp. chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 c light cream or milk
2 Tbsp. butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham.
Whisk together together flour, parsley, salt, pepper, and nutmeg with cream or milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers.
Cover and bake at 350 degrees 45 minutes. Uncover and bake 10-15 minutes, or until vegetables are tender.
Baked squash with herb butter
1 large winter squash
2 tsp olive oil
1/4 c butter
1 Tbsp. chopped fresh basil
1 tsp chopped fresh dill
1 Tbsp. grated Parmesan cheese
Treat shallow baking dish with nonstick cooking spray. Halve squash and scoop out seeds and strings; brush cut sides with olive oil. Arrange squash halves, cut side down, in dish; cover with foil.
Bake at 375 degrees 1 hour, or until soft when pierced with a fork or knife.
In saucepan, melt butter; stir in herbs and cheese until well blended.
Scoop flesh from squash and place in serving bowl. Drizzle squash with butter/herb mixture, or serve butter on side. Serve hot.
Curried squash/apple soup
Makes 8-10 servings
1/4 c butter
2 c chopped onion
1 rib celery, chopped
4 tsp curry powder
2 medium winter squash (or 1 large) peeled, seeded, and cubed
3 medium apples, peeled and chopped
3 c water
1 c cider
Salt and pepper, to taste.
Melt better in heavy pot; add onions, celery, and curry powder. Cook over medium heat, stirring often, until vegetables are tender.
Add squash, apples, and water; bring to a boil. Reduce heat, cover, and simmer 20–30 minutes, or until squash and apples are tender. Drain and reserve liquid.
Puree apple-squash mixture with one cup of cooking liquid. Return to pot.
Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve.
2 small winter squash, halved and seeded
1/4 c butter or margarine, melted
1/2 c dried tart cherries
1/4 c chopped pecans
3 Tbsp packed brown sugar
1/2 tsp cinnamon
Place squash cut side down in baking pan with 1/4 inch of water in bottom. Bake at 350 degrees 45-50 minutes or until squash is tender. (Or place squash cut side down in a microwave-safe
container. Add a little water. Microwave on high 5-7 minutes, or until squash is tender.)
In saucepan, combine butter, cherries, pecans, brown sugar and cinnamon and heat until butter melts. Mix well.
Spoon one-quarter of the cherry mixture into cavity of each squash half. Serve immediately.
Roasted squash with blue cheese
4 lb buttercup or similar squash, halved and seeded
2 Tbsp butter, melted
2 tsp chopped fresh basil
1 tsp minced fresh thyme
1 tsp minced fresh dill
1/3 c crumbled blue cheese
Place squash cut side up in a shallow baking pan.
Mix melted butter, basil, thyme and dill. Brush over squash. Cover and bake at 375 degrees 35-60 minutes depending on variety, until tender.
Uncover; sprinkle with blue cheese. Return to oven until cheese melts. Serve immediately. Makes 4 servings.
Winter squash soup
6 Tbsp chopped onion
1/4 c butter
6 cups peeled and cubed winter squash
3 cups chicken broth
1/2 tsp salt
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper
8 ounces cream cheese, in pieces
Cook onions in butter in pot until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; reduce heat and simmer, partially covered, 20 minutes or until squash is tender.
Puree squash. Return to saucepan. Add cream cheese, and heat, stirring occasionally, until cheese is melted and soup is very hot. Add more broth or water if needed to achieve desired consistency. Do not allow to boil.
Butternut Squash or Pumpkin Soup
1 medium sugar pumpkin, skinned and cubed, or one large butternut squash
2 medium onions, chopped
Garlic to taste
Stock (vegetable, chicken, or beef)
I can (14 ounces) Unsweetened coconut milk
2+ tablespoons peanut butter
2 bay leaves
Salt, pepper, and chili to taste
Seasonings: cardomom pods, cloves, or cumin
In a stock pot cook the onions and garlic in oil until soft. Add the pumpkin, coconut milk, and stock until pumpkin pieces are covered. Add the peanut butter and all the spices and simmer until thick and mushy. Remove bay leaves and cardamom before serving. You can also put the soup in the blender for a smoother consistency.
1 cup nonfat yogurt
1-2 cups chopped cilantro, keep some aside for garnish
Garlic and black pepper to taste
2-4 fresh jalapeno chillis
Unsalted sunflower seeds to thicken mixture
Mix in blender and then swirl on top of the soup in individual bowls.
Butternut Squash and Spinach Soup
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 small butternut squash, peeled and diced
2 large carrots, diced
6 cups vegetable broth or chicken stock
¼ t. ground cinnamon
6 ounces spinach leaves, coarsely chopped
Heat butter in a large saucepan.
Add onion; cook until tender.
Add garlic; cook for 30 seconds
Stir in squash and carrots; cook for 5 minutes
Stir in broth and cinnamon. Heat to a boil. Cover and cook for 10 minutes, until vegetables are tender.
Add the spinach and stir until it wilts.