Under the Median: Abundant Autumn Squash Recipes

Wednesday, October 23, 2019

Abundant Autumn Squash Recipes

Brrrrrr! We've actually had our first frost in Illinois, but squash is known for actually getting sweeter when it has been "frost kissed." Squash tends to be pretty hardy, despite falling temperatures. As a result, we are still glorying in the last produce of the growing season.

How do you cook a squash?

If you've never done it before, don't be afraid. It's actually very easy. Cut the squash in half with a sharp knife. Remove the seeds and then roast on a parchment paper lined pan at 400 degrees for 45 - 60 minutes. Be sure you line your pan with foil or parchment paper! The natural sugars in the squash will caramelize and stick to the pan. Clean up is much easier when you line the pan!

SAVE THE SEEDS!

Soak them in salt water for a few hours and then drain, removing any extra flesh or strings. Place on a parchment paper lined pan, sprinkle with spices or salt, and bake at 300 degrees until dried and browned. Cool and eat. Yum!

How about a whole bunch of unique ideas for preparing squash?

Sweet and spicy red kuri squash bowl

Kuri squash is a beautiful thing to behold! The flesh is a shade or two lighter than the hubbard variety and appears like a cross between a butternut and acorn squash. The seeds are not connected with stringy material. I always like this trait in a squash because it makes it easier to save the seeds to toast later.After being roasted, the squash flesh literally melts in your mouth. My kids said it was "buttery". This recipe got an enthusiastic two-thumbs up from every member of my family. The white sauce on top is tahini mixed with some fresh lime juice, a few drops of hot sauce, a splash of real maple syrup - then thinned with water to make it the perfect consistency for drizzling over the top of the rice and squash.

Kuri Squash Marinara Sauce

The 15 year old sous chef and I created this recipe last year. Although we used kuri squash, you can sub acorn squash quite successfully.

Spaghetti Squash Fritters

This is another Under the Median recipe. I must tell the truth. I've never been a huge fan of spaghetti squash. I know! I just heard collective gasps. Being a whole food vegan, it's hard to find a fruit or vegetable that I won't eat and enjoy. So, I was determined to find a way to love this autumn squash. The sous chef and I did it! These fritters are crispy on the outside and silky on the inside. Top them with salsa, marinara sauce, or just eat them plain. They are just, plain GOOD!

Winter Squash Sauce

Nope! That's not mac and cheese! It's my winter squash sauce, made with butternut squash. Here's another photo to whet your tastebuds.

That vibrant color tells you that it's full of antioxidants! But, it's not full of fat, cholesterol, or salt! Nope! It's silky smooth, guilt free, and tastes amazing! Serve it over rice, pasta, or come up with your own ideas!

It also freezes very well!

Butternut and Apple Harvest Soup

You don't often associate apples with soup. But, I made an apple soup last week and it was amazing! The sweetness of the apples paired perfectly with the tartness of the vegetables, lifting the soup to a whole new level of WOW!

Enjoy the crisp, fall temperatures!