The 7 Best Squash Recipes For The Fall

Servings: 12

INGREDIENTS

2 eggs

½ cup oil

1 cup pumpkin puree

⅔ cup honey

2 tablespoons water

1¾ cups whole wheat flour

1½ teaspoons ground cinnamon

1½ teaspoons ground nutmeg

½ teaspoon ground ginger

1 teaspoon baking soda

Pinch of salt

PREPARATION

1. Preheat oven to 350°F (180°C).

2. In a large mixing bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.

3. Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold together until the batter is well combined.

4. Pour the batter into a greased loaf pan and smooth the top into an even layer.

5. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

6. Let the loaf cool in the pan for 10 minutes before carefully unmolding.

7. Let the loaf stand at room temperature for at least 1 hour before slicing.

8. Enjoy!

INGREDIENTS

Soup

2 pounds squash, peeled, deseeded, and roughly chopped

1 medium yellow onion, roughly chopped

4 garlic cloves, peeled

Drizzle olive oil

3 cups vegetable broth

½ teaspoon ginger

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon paprika

¼ teaspoon cayenne

1 ½ teaspoons sea salt

¼ teaspoon black pepper

½ teaspoon thyme

¼ cup reduced fat coconut milk (or milk of choice)

For the optional garnish:

Chives, chopped

Pumpkin seeds

PREPARATION

1. Place squash pieces, onion, and garlic into a slow cooker.

2. Drizzle with olive oil and add vegetable broth.

3. Sprinkle over ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper.

4. Place lid on slow cooker and cook on high heat for 4 hours.

5. Using a hand blender, blend the ingredients until smooth (if you do not have a hand blender, you can transfer the ingredients to a regular blender or food processor, just be careful when blending hot liquids!).

6. Add thyme and coconut milk and blend for a few more seconds until incorporated.

7. Garnish with chives and pumpkin seeds (optional).

8. Enjoy!

for 6 servings

INGREDIENTS

15 oz chickpea, 1 can, drained and rinsed

1 cup pumpkin puree

2 tablespoons olive oil

2 cloves garlic, minced

salt, to taste

½ teaspoon paprika

½ teaspoon fresh rosemary

¼ cup lemon juice

pita chip, to serve

PREPARATION

1. Combine chickpeas, pumpkin, olive oil, garlic, salt, paprika, rosemary and lemon juice in a food processor or blender, and blend until smooth. Add more olive oil or water as necessary to reach desired consistency.

2. Serve with pita chips.

3.Enjoy!

INGREDIENTS
For the sauce:

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

2 bell peppers, diced (we used red and yellow)

Salt, to taste

Pepper, to taste

1 can (28 ounces) crushed tomatoes

2 tablespoons fresh basil (approx 8-10 leaves), chiffonade

For the sliced veggies:

2 eggplants

6 Roma tomatoes

2 yellow squash

2 zucchinis

For the herb seasoning:

2 tablespoons fresh basil (approx 8-10 leaves), chiffonade

1 teaspoon garlic, minced

2 tablespoons fresh parsley, chopped

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

PREPARATION

1. Preheat the oven for 375˚F/190˚C.

2. Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.

3. Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce with your spatula.

4. Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

5. Mix herb seasoning and pour over the vegetables.

6. Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

7. Serve while hot as a main dish, or as a side dish. The ratatouille is also excellent the next day.

8. Enjoy!

for 4 servings

INGREDIENTS

2 acorn squash

2 cups leftover turkey, diced

1 medium onion, diced

1 carrot, diced

3 stalks celery, diced

3 cloves garlic, minced

1 tablespoon rosemary, minced

2 egg

1 tablespoon olive oil, plus more for drizzling

salt, to taste

pepper, to taste

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.

3. Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.

4. Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.

5. Then heat the oil in a large skillet over medium-high heat.

6. Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.

7. Sprinkle in the garlic and sauté until fragrant, about 1 minute.

8. Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.

9. Pour the mixture into a large bowl and let it cool about 5 minutes.

10. Crack in the eggs and mix so that everything is evenly coated.

11. Spoon the turkey mixture into the squash halves.

12. Bake for 20 minutes, until the turkey mixture has browned slightly.

13. Serve and enjoy!

Servings: 4

INGREDIENTS

1 butternut squash, peeled and cubed

½ white onion, chopped roughly

Olive oil, to taste

Salt, to taste

Pepper, to taste

Nutmeg, to taste

1 cup vegetable broth

1 cup almond milk

2 cloves garlic, minced

1 teaspoon red pepper flakes, optional

1 teaspoon dried sage

1 head broccoli, steamed

8 ounces whole wheat pasta, cooked

Grated Parmesan, to serve

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.

3. Roast for 25-30 minutes, or until tender.

4. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.

5. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.

6. Add cooked pasta and steamed broccoli and stir to combine.

7. Top with Parmesan, and enjoy!

Servings: 4

INGREDIENTS

1 spaghetti squash

Olive oil

Sea salt, to taste

Black pepper, to taste

2 chicken breast, cut into 1-2 inch pieces

For the sauce:

1 medium yellow onion, diced

4 cloves garlic, minced

3 cups cherry tomatoes, halved

½ teaspoon sea salt

¼ teaspoon black pepper

½ lemon, juiced

1 cup chicken broth

8 ounces baby spinach

PREPARATION

1. Preheat oven to 375˚F/200˚C.

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!