In my last article, I shared the health benefits of winter squash and promised recipes from Chef Jeff at the Triad Community Kitchen. Did you know that they offer catering for your events? It’s a great way to get wonderful food and support a good cause! And no, they didn’t pay me to say that!
Anyway, here are the recipes! I hope you enjoy them as much as we did!
Roasted Butternut Squash
- 2 butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt and pepper, to taste
- Toss all ingredients together and place on baking pan.
- Place in 425 degree oven for 20-25 minutes until squash is cooked but not mushy and has brown edges.
Spaghetti Squash Casserole
- 2 each, spaghetti squash, cut in half
- 1 cup cherry tomatoes, cut in half
- 2 tablespoons fresh basil, chopped
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup Parmesan cheese, shredded
- 2 cups water, for steaming
- Scoop out seeds and pith from squash halves and place them flesh side down on a baking pan.
- Add 2 cups of water to pan and place in a 350 degree oven for 45-60 minutes, cook until flesh is soft and can be scooped out.
- Scoop out flesh from cooked squash and place in large bowl.
- Add to bowl: salt, pepper, fresh basil, olive oil and tomatoes. Toss gently.
- Spray a casserole pan with non-stick spray and fill with squash mixture.
- Top casserole with Parmesan cheese and bake for 10 minutes or until cheese is lightly browned.
Curried Winter Squash Soup
- 3 pounds winter squash (butternut, acorn or kabocha)
- 1 tablespoon olive oil
- 1 1/2 cups Vidalia onion, minced
- 2 cloves garlic, minced
- 5 cups water (or stock)
- 2 tablespoons vegetable base
- 1 teaspoon curry paste (red)
- 1 teaspoon white pepper
- 1/2 teaspoon salt (to taste)
- 1/2 cup cream (or half and half)
- Peel and cut squash into 1-inch cubes.
- Toss squash in 1 T olive oil and spread out on baking sheet or pan.
- Cook in 425 to 450 degree oven until cooked through and well browned.
- In a large pot, sweat onion and garlic in 1 T oil; then add broth.
- Add cooked squash to broth and simmer 35 minutes.
- Add curry powder and paste and simmer.
- Puree mixture with a mixer or blender, being careful of released steam.
- Optional – Strain soup by pushing through a strainer. Return strained soup to pot and bring to simmer.
- Add cream and season while returning to simmer.
Post pictures of your winter squash on our my facebook page!
I’m always looking for new eating options, especially vegan ones! Looks delicious!