\nA warm and comforting soup that’s perfect for a chilly fall or winter evening. This recipe brings out the natural sweetness of butternut squash, with a hint of spice from cumin and nutmeg.<\/p>\n
Squash season is upon us! Whether you’re a fan of warm and comforting fall flavors or refreshing summer dishes, there’s no denying the versatility and deliciousness of these nutrient-rich vegetables. With over 100 varieties to choose from, it’s easy to get stuck in a rut when it comes to cooking squash. That’s why we’ve put together this collection of 20 mouth-watering squash recipes to inspire you to try new flavors and textures.<\/p>\n
From creamy soups to savory curries, and from sweet and maple-glazed sides to hearty main courses, there’s something for every palate and occasion. Whether you’re a vegetarian, vegan, or just looking for some healthy meal ideas, our selection of squash recipes is sure to please. So go ahead, get cozy with a warm bowl of roasted butternut squash soup or fire up the grill for some summer squash skewers \u2013 your taste buds will thank you!<\/p>\n
\nA warm and comforting soup that’s perfect for a chilly fall or winter evening. This recipe brings out the natural sweetness of butternut squash, with a hint of spice from cumin and nutmeg.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium spaghetti squash (about 3 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized acorn squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-16 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roast the squash cubes for 30-40 minutes, or until tender. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium kabocha squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or Dutch oven over medium heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium delicata squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz pasta of your choice Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n These crispy fritters are perfect for a summer evening, packed with the flavors of ripe squash and sweet corn. Serve them with a side of tangy remoulade or a drizzle of honey for an added touch.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium yellow squash, grated Instructions:<\/strong><\/p>\n 1. In a large bowl, combine squash, corn, flour, paprika, salt, and pepper. Cooking Time:<\/strong> About 10-12 minutes total (4-5 minutes per batch)<\/p>\n Enjoy your crispy Summer Squash and Corn Fritters!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium spaghetti squash Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 40-50 minutes (includes roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized pattypan squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n This recipe brings out the natural sweetness of acorn squash by roasting it with a drizzle of brown sugar, creating a deliciously caramelized treat perfect for fall gatherings.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized acorn squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis, grated Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 summer squash (such as zucchini or yellow crookneck), sliced into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour 15 minutes<\/p>\n A comforting and nutritious bowl filled with roasted squash, chickpeas, and a hint of Middle Eastern spices.<\/p>\n Ingredients:<\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup cooked pumpkin squash Instructions:<\/strong><\/p>\n 1. In a blender, combine pumpkin squash, banana, Greek yogurt, and honey. Cooking Time:<\/strong> 5 minutes<\/p>\n Get ready to delight your taste buds with these 20 delicious squash recipes, perfect for every season! From hearty soups and risottos to flavorful curries and breads, there’s something for everyone. Try Roasted Butternut Squash Soup for a cozy fall evening, or Spaghetti Squash with Garlic Parmesan Sauce for a tasty summer side dish. Or, go bold with Savory Kabocha Squash Curry or Maple-Glazed Delicata Squash Rings. Whatever your taste, these squash recipes are sure to satisfy.<\/p>\n","protected":false},"excerpt":{"rendered":" Squash season is upon us! Whether you’re a fan of warm and comforting fall flavors or refreshing summer dishes, there’s no denying the versatility and deliciousness of these nutrient-rich vegetables. With over 100 varieties to choose from, it’s easy to get stuck in a rut when it comes to cooking squash. That’s why we’ve put … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":26646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-26691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/26691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=26691"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/26691\/revisions"}],"predecessor-version":[{"id":26692,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/26691\/revisions\/26692"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/26646"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=26691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=26691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=26691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground nutmeg
\n– 4 cups chicken or vegetable broth
\n– 1 cup heavy cream or coconut cream (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
\n3. Drizzle with olive oil and sprinkle with cumin and nutmeg. Roast for 45 minutes, or until tender.
\n4. Scoop flesh into a blender or pot. Add onion, garlic, broth, and heavy cream (if using). Blend until smooth.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped fresh herbs like parsley or chives.<\/p>\nSpaghetti Squash with Garlic Parmesan Sauce<\/h2>\n
\nTransform your pasta game with this innovative twist on a classic comfort food! This recipe yields a deliciously flavorful and nutritious Spaghetti Squash dish, perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 4 cloves garlic, minced
\n– 1\/4 cup unsalted butter, softened
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
\n3. Roast squash for 45-50 minutes or until tender when pierced with a fork.
\n4. In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
\n5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
\n6. Use a fork to scrape out squash flesh into strands.
\n7. Toss cooked squash with Garlic Parmesan Sauce and garnish with chopped parsley, if desired.<\/p>\nStuffed Acorn Squash with Quinoa and Cranberries<\/h2>\n
\nThis recipe showcases the perfect blend of sweet and savory flavors, perfectly complemented by the earthy sweetness of acorn squash. Roasted to perfection, this dish is a delightful twist on traditional stuffed squash recipes.<\/p>\n
\n– 1 cup quinoa, rinsed and drained
\n– 2 cups water or vegetable broth
\n– 1\/4 cup cranberries, fresh or dried
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper, to taste
\n– Optional: chopped fresh herbs (parsley, thyme, rosemary) for garnish<\/p>\n
\n2. Cut the squashes in half lengthwise and scoop out seeds.
\n3. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15-20 minutes, or until quinoa is tender.
\n4. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, cumin, salt, and pepper. Cook until onion is translucent.
\n5. Stuff each squash half with cooked quinoa mixture, followed by cranberries and any optional herbs.
\n6. Place stuffed squashes on a baking sheet lined with parchment paper.
\n7. Roast for 30-40 minutes, or until squash is tender and caramelized.<\/p>\nGrilled Zucchini and Yellow Squash Medley<\/h2>\n
\nA flavorful and healthy summer side dish that’s perfect for barbecues or weeknight dinners.<\/p>\n
\n– 2 medium yellow squash, sliced into 1\/4-inch thick rounds
\n– 2 tablespoons olive oil
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley or basil leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
\n3. Add zucchini and yellow squash slices to the bowl; toss to coat with the marinade.
\n4. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
\n5. Remove from grill and let cool slightly.
\n6. Garnish with fresh parsley or basil leaves, if desired.<\/p>\nButternut Squash Risotto with Sage<\/h2>\n
\nThis creamy risotto combines the sweet flavors of roasted butternut squash with the earthy aroma of sage, perfect for a cozy fall evening.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/2 cup Arborio rice
\n– 1\/4 cup white wine (optional)
\n– 2 tablespoons butter
\n– 2 teaspoons fresh sage leaves, chopped
\n– Salt and pepper to taste
\n– Grated Parmesan cheese for serving (optional)<\/p>\n
\n2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened.
\n3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
\n4. Add white wine (if using) and cook until absorbed.
\n5. Warm broth in a separate pot. Add 1\/2 cup at a time to the risotto, stirring constantly, until creamy.
\n6. Stir in roasted squash, butter, and chopped sage. Season with salt and pepper.
\n7. Serve hot, topped with grated Parmesan cheese (if desired).<\/p>\nSavory Kabocha Squash Curry<\/h2>\n
\nA flavorful and nutritious curry made with kabocha squash, aromatic spices, and a hint of creaminess.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– 1\/2 teaspoon red chili flakes (optional)
\n– 1 can coconut milk
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onion and cook until softened, about 5 minutes.
\n3. Add garlic, cumin, curry powder, turmeric, and chili flakes (if using); cook for 1 minute, stirring constantly.
\n4. Add kabocha squash; cook for 5 minutes, stirring occasionally.
\n5. Pour in coconut milk; season with salt and pepper to taste.
\n6. Reduce heat to low and simmer, covered, for 20-25 minutes or until squash is tender.<\/p>\nMaple-Glazed Delicata Squash Rings<\/h2>\n
\nElevate your fall cooking with this simple and delicious recipe, perfect for a cozy dinner or as a side dish for the holidays. Tender delicata squash rings are smothered in a rich maple glaze, adding a touch of sweetness to this seasonal delight.<\/p>\n
\n– 1\/4 cup pure maple syrup
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Cut the squashes into 1-inch thick rings, removing seeds and pulp.
\n3. In a large bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and black pepper.
\n4. Add squash rings to the glaze mixture and toss until well coated.
\n5. Place squash rings on a baking sheet lined with parchment paper, leaving space between each ring.
\n6. Bake for 25-30 minutes or until tender and caramelized.<\/p>\nCreamy Pumpkin Squash Pasta<\/h2>\n
\nThis comforting pasta dish combines the warmth of roasted pumpkin and butternut squash with a rich and creamy sauce, perfect for a cozy fall evening. With just a few simple ingredients, you can create a deliciously satisfying meal.<\/p>\n
\n– 1 medium butternut squash (about 2 lbs)
\n– 1 small pumpkin (about 1 lb), peeled and cubed
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup chicken or vegetable broth
\n– 1\/2 cup heavy cream
\n– 1 tsp dried sage
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Cook pasta according to package instructions.
\n3. In a blender or food processor, puree roasted squash, onion, garlic, broth, cream, sage, salt, and pepper.
\n4. Combine cooked pasta and sauce. Top with Parmesan cheese (if using). Serve hot.<\/p>\nSpicy Roasted Honeynut Squash Wedges<\/h2>\n
\nElevate your fall cooking with these sweet and spicy roasted squash wedges, perfect as a side dish or snack. The honeynut squash adds natural sweetness, while the spicy kick from the chili flakes will leave you wanting more.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1\/2 tsp smoked paprika
\n– 1\/4 tsp chili flakes
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the squash in half lengthwise, then cut each half into 8 wedges.
\n3. In a large bowl, toss the squash wedges with olive oil, cumin, smoked paprika, chili flakes, salt, and pepper until evenly coated.
\n4. Line a baking sheet with parchment paper and arrange the squash wedges in a single layer.
\n5. Roast for 25-30 minutes or until the squash is tender and caramelized, flipping halfway through.<\/p>\nSummer Squash and Corn Fritters<\/h2>\n
\nSummer Squash and Corn Fritters: A Delicious Twist on Classic Fritters!<\/p>\n
\n– 1 cup corn kernels (fresh or frozen, thawed)
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon paprika
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 egg, beaten
\n– Vegetable oil for frying<\/p>\n
\n2. In a separate bowl, beat the egg until frothy.
\n3. Add the egg to the squash mixture and stir until well combined.
\n4. Heat about 1\/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
\n5. Drop tablespoonfuls of the batter into the oil and fry for 2-3 minutes on each side, or until golden brown.
\n6. Remove fritters from oil with a slotted spoon and drain on paper towels.<\/p>\nBaked Spaghetti Squash with Marinara<\/h2>\n
\nDiscover a healthier twist on traditional pasta dishes with this simple and flavorful recipe. Roasted spaghetti squash is paired with homemade marinara sauce for a delicious and nutritious meal.<\/p>\n
\n– 1\/4 cup olive oil
\n– Salt and pepper, to taste
\n– 1 cup marinara sauce (homemade or store-bought)
\n– Grated Parmesan cheese, optional<\/p>\n
\n2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
\n3. Place the squash halves on a baking sheet lined with parchment paper.
\n4. Drizzle olive oil over the squash and sprinkle with salt and pepper.
\n5. Roast for 45-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
\n6. While the squash is roasting, heat the marinara sauce in a separate pot or microwave-safe bowl.
\n7. Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
\n8. Serve the roasted squash with warmed marinara sauce and top with Parmesan cheese, if desired.<\/p>\nButternut Squash and Kale Salad<\/h2>\n
\nA delicious and nutritious salad that combines the sweetness of roasted butternut squash with the earthy flavor of kale.<\/p>\n
\n– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon Dijon mustard
\n– Salt and pepper to taste
\n– 1\/4 cup crumbled goat cheese (optional)<\/p>\n
\n2. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
\n3. In a large bowl, massage the kale leaves with the remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
\n4. Once the squash is done, let it cool slightly before adding it to the kale mixture. Toss to combine.
\n5. If using goat cheese, crumble it over the top of the salad.
\n6. Serve immediately.<\/p>\nStuffed Pattypan Squash with Herbed Cheese<\/h2>\n
\nThis recipe brings together the sweetness of roasted pattypan squash and the savory flavors of herbed cheese, perfect for a cozy dinner or lunch. The combination of textures and tastes is sure to delight!<\/p>\n
\n– 1\/4 cup herbed cheese (mix of goat cheese, parmesan, and chives)
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Cut the pattypan squashes in half lengthwise and scoop out the seeds.
\n3. In a bowl, mix together herbed cheese, salt, and pepper.
\n4. Stuff each squash half with the cheese mixture, dividing it evenly between both squashes.
\n5. Drizzle olive oil over the stuffed squashes and season with salt and pepper to taste.
\n6. Roast in the preheated oven for 25-30 minutes or until the squash is tender and the cheese is melted.
\n7. Garnish with fresh thyme leaves before serving.<\/p>\nRoasted Acorn Squash with Brown Sugar<\/h2>\n
\nRoasted Acorn Squash with Brown Sugar: A Sweet and Savory Fall Favorite<\/p>\n
\n– 2 tbsp brown sugar
\n– 1 tsp ground cinnamon
\n– 1\/4 tsp salt
\n– 1\/4 cup water<\/p>\n
\n2. Cut the acorn squash in half lengthwise and scoop out the seeds.
\n3. In a small bowl, mix together brown sugar, cinnamon, and salt.
\n4. Place the squash halves on a baking sheet lined with parchment paper.
\n5. Drizzle the brown sugar mixture evenly over the squash.
\n6. Add 1\/4 cup of water to the baking sheet.
\n7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.<\/p>\nZucchini Squash Bread with Walnuts<\/h2>\n
\nMoist and flavorful, this zucchini squash bread is perfect for a snack or as a side dish. The addition of walnuts adds crunch and depth to the recipe.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1\/2 cup chopped walnuts
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. In a large bowl, combine flour, sugar, baking powder, and salt.
\n3. Add grated zucchini, melted butter, egg, walnuts, and vanilla extract. Mix until just combined.
\n4. Pour batter into prepared loaf pan and smooth top.
\n5. Bake for 50-60 minutes or until a toothpick inserted comes out clean.<\/p>\nTurmeric-Ginger Squash Soup<\/h2>\n
\nThis comforting soup is a perfect blend of autumnal flavors, featuring the earthy sweetness of butternut squash, the spicy warmth of ginger, and the anti-inflammatory benefits of turmeric. Serve it as a starter or a main course for a cozy night in.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1-inch piece fresh ginger, peeled and grated
\n– 1 teaspoon ground turmeric
\n– 4 cups vegetable broth
\n– 1\/2 cup coconut milk or heavy cream (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Roast the squash for 45 minutes, or until tender.
\n3. In a large pot, saut\u00e9 the onion and garlic in olive oil until softened.
\n4. Add the ginger, turmeric, and roasted squash to the pot.
\n5. Pour in the vegetable broth and bring to a boil.
\n6. Simmer for 20-25 minutes or until the soup is heated through.
\n7. Stir in coconut milk or heavy cream (if using).
\n8. Season with salt and pepper to taste.
\n9. Serve hot, garnished with cilantro leaves if desired.<\/p>\nGrilled Summer Squash Skewers<\/h2>\n
\nPerfect for warm weather gatherings, these colorful skewers bring out the natural sweetness of summer squash. With minimal prep time and a hint of smoky flavor from the grill, this recipe is sure to impress.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 clove garlic, minced
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup crumbled feta cheese (optional)<\/p>\n
\n2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
\n3. Add squash pieces to the bowl and toss to coat with the marinade.
\n4. Thread marinated squash onto skewers, leaving a small space between each piece.
\n5. Grill skewers for 8-10 minutes, turning occasionally, until squash is tender and slightly charred.
\n6. If using feta cheese, sprinkle it over the squash before serving.<\/p>\nButternut Squash Mac and Cheese<\/h2>\n
\nAdd a nutritious twist to the classic comfort food with this creamy and flavorful recipe.<\/p>\n
\n– 8 oz macaroni
\n– 2 tablespoons butter
\n– 1\/2 cup all-purpose flour
\n– 2 cups milk
\n– 1 cup grated cheddar cheese
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Roast the butternut squash in a baking dish at 400\u00b0F (200\u00b0C) for about 45 minutes, or until tender.
\n3. Cook macaroni according to package instructions; set aside.
\n4. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
\n5. Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened.
\n6. Stir in cheddar and Parmesan cheese until melted and smooth.
\n7. Combine cooked macaroni, roasted squash, and cheese sauce in a large mixing bowl.
\n8. Transfer the mixture to a baking dish and top with additional grated cheese if desired.
\n9. Bake for 20-25 minutes or until golden brown.<\/p>\nRoasted Squash and Chickpea Bowl<\/h2>\n
\nRoasted Squash and Chickpea Bowl Recipe<\/p>\n
\n– 1 can chickpeas (15 oz), drained and rinsed
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– Salt and pepper, to taste
\n– Optional: chopped fresh parsley or cilantro for garnish<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet.
\n3. Drizzle olive oil over the squash, then sprinkle with cumin, smoked paprika, salt, and pepper.
\n4. Roast the squash for 45-50 minutes, or until tender and caramelized.
\n5. While the squash is roasting, heat chickpeas in a saucepan with a splash of water over low heat.
\n6. To assemble the bowl, place roasted squash halves on individual plates, then spoon chickpeas over the top.
\n7. Garnish with chopped parsley or cilantro, if desired.<\/p>\nPumpkin Squash Smoothie with Cinnamon<\/h2>\n
\nStart your day off right with this deliciously comforting and nutritious smoothie, perfect for the fall season.<\/p>\n
\n– 1\/2 banana, sliced
\n– 1\/4 cup plain Greek yogurt
\n– 1 tablespoon honey
\n– 1\/2 teaspoon ground cinnamon
\n– Ice cubes (as needed)<\/p>\n
\n2. Blend on high speed until smooth and creamy.
\n3. Add cinnamon and blend until well combined.
\n4. Taste and adjust sweetness or spice level as desired.
\n5. Serve immediately and enjoy!<\/p>\nSummary<\/h2>\n