Creative ways to use more squash this fall season!
As the leaves turn golden and temperatures dip, pumpkins, butternut squash, acorn squash, and other winter squashes become the stars of the season. Their versatility and comforting flavors make them perfect for everything from cozy soups to decadent desserts. Here’s how you can bring out the best in these autumn vegetables with easy and creative recipes!
Pumpkin Puree: The Ultimate Time Saver
Pumpkin puree isn’t just for pie! It’s an easy way to add moisture, flavor, and nutrients to your recipes.
Breakfast Boost: Add a spoonful of pumpkin puree to oatmeal or pancake batter for a morning treat that’s rich in fiber and beta-carotene.
Creamy Sauces and Soups: Use pumpkin puree as a base for pasta sauces, giving a creamy texture without the need for cream. Blend it with sage, garlic, and a pinch of nutmeg for a cozy pasta sauce.
Desserts Beyond Pie: Try using pumpkin puree in muffins, cookies, or even smoothies. Combine it with yogurt, a bit of cinnamon, and honey for a pumpkin smoothie that feels like a dessert.
Roasting Squash for Meal Prep Magic
Roasting squash caramelizes its natural sugars, making it a delicious addition to many meals.
Tossed in Salads: Roast cubed butternut or acorn squash with olive oil, salt, and spices, then toss them in a salad with nuts, cranberries, and a tangy vinaigrette.
Side Dish Perfection: Serve roasted squash with maple syrup or a sprinkle of smoked paprika and serve as a warm side dish for any autumn dinner.
In Power Bowls: Add roasted squash to grain bowls with quinoa or farro, some leafy greens, roasted chickpeas, and a dollop of tahini sauce for a hearty meal.
Squash as a Substitute for Pasta
Spaghetti squash and spiralized zucchini are popular pasta substitutes, but you can try other squash varieties like butternut as another option with a great texture and flavour.
Spaghetti Squash Pasta: Roast spaghetti squash and scrape out its strands. Serve it with marinara, pesto, or even a creamy Alfredo sauce for a lower-carb twist on pasta.
Stuffed Squash Boats: Hollow out acorn squash halves, fill with ground turkey, lentils, or wild rice, and top with cheese. Bake until the squash is tender, and you have a satisfying main dish.
Savory Pumpkin and Squash Soups
Pumpkin and squash make rich and comforting bases for soups, and the variations are endless.
Classic Pumpkin Soup: Puree pumpkin with onion, garlic, vegetable broth, and coconut milk for a velvety soup. Add a pinch of curry powder for a little extra warmth.
Squash and Apple Soup: Combine roasted butternut squash and sweet apple for a mildly sweet, fragrant soup. A sprinkle of cinnamon and a dollop of crème fraîche adds depth.
Baking with Squash and Pumpkin
Pumpkin and squash aren’t just for savory dishes—they’re fantastic in baked goods, adding moisture and subtle sweetness.
Pumpkin Bread and Muffins: Mix pumpkin puree into quick bread or muffin batter with spices like cinnamon, nutmeg, and ginger.
Butternut Squash Brownies: Pureed butternut squash can replace some of the butter or oil in brownie recipes, making them a little healthier without losing that fudgy texture.
Unique Ways to Use Pumpkin and Squash Seeds
Don’t throw out the seeds! Roasted pumpkin and squash seeds make a delicious and nutritious snack.
Classic Roasted Seeds: Rinse and dry the seeds, toss with olive oil and salt, and roast at 300°F until crispy.
Seasoned Seeds: Experiment with flavors like cinnamon sugar, chili powder, or smoked paprika for unique snacking options.
Garnishes: Sprinkle roasted seeds on soups, salads, or oatmeal for added crunch and protein.
This fall, make the most of pumpkins and squashes in your kitchen. With so many ways to incorporate these vegetables, you’ll be adding flavor, nutrition, and that unmistakable fall comfort to all your meals. Whether you’re roasting, baking, pureeing, or stuffing, these autumn gems will bring seasonal warmth to your table.