High in fiber and vitamins, squash is a great way to up the hearty factory in a veggie-based meal. I used to find them intimidating with their rigid exterior and often wondered what to do with them. In today's post, I share squash recipes I've learned to make that are perfect for a fall day.
Notes:
I've learned that a bit of prep work will save time and sanity. Peeling and dicing take effort, so I recommend prepping them if you don't have much cooking time. You'll be glad you did.
Be sure you have a high-quality vegetable knife that is wide and strong enough to cut through the tough exteriors. I use a Cutco 7 1/2' Vegetable Knife.
Baked Spaghetti Squash
Savory and warm, the baked spaghetti squash recipe is a no-brainer come dinner time. The squash I receive from the farm is much smaller than those I purchase at the grocery store, but the recipe is the same. I love the ability to add extra veggies or herbs you have lying around. Here, I added tomatoes for a bit of acidity and color. Grab a fork and dig in. Plus, bowl included!
Also, consider this super simple recipe: spaghetti squash with homemade marinara sauce. Below, while the squash was baking, I added leftover roasted eggplant to the marinara sauce for an added twist.
(Insert Roasted Squash) Salad
When I began to roast vegetables, my world opened up. Not only is it super easy to prepare (no recipe needed!), it's passive cooking because it's in the oven the whole time. And the result is a leveled-up veggie as the oven brings out its natural sweetness.
The same goes for squash. I haven't met a squash I haven't roasted and put on top of a salad. Above is a red kuri squash from our community-supported agriculture (CSA) program a couple of weeks ago. I cut, peel, and scoop the seeds. I dice and toss with olive oil, salt, and a drizzle of maple syrup.
While roasting, I construct the salad with whatever I have on hand. Top with one of my fave homemade dressing recipes. Garlic Expressions is the only store-bought dressing I buy (and am obsessed with). Its only additive is the xantham gum, which isn't bad for a manufactured dressing.
Butternut Squash
Probably the most notable seasonal squash is the butternut squash. I received so many last season that I have five one-gallon bags of peeled and cubed butternut squash in my freezer. So you know I'm always looking for new ways to use it. Here are a few recipes I've used to incorporate this tasty produce into my unprocessed cooking.
I came across this recipe in a new cookbook, start simple, by Lukas Volger. It was simple and came together quickly. I recommend prepping the squash to save yourself time. Go a step further and roast them beforehand, so all you need to do is mash them at dinner time.
This recipe is much easier than it looks, which is right up my alley. I suggest roasting the squash rather than boiling it to increase the sweetness.
Here are other ways to roast butternut squash straight from members of the Simply Unprocessed family:
"We usually just cube it, add cinnamon, pecans, and butter ... and roast it!"
"We usually roast it with sage and butter, but my toddler loves squash cut in fry shapes and toasted with cinnamon on it!"
I hope you found some new ideas to help you incorporate more squash into your meals this fall! Drop a comment below with other ways you use squash!