Winter Squash

5 Festive Pumpkin Recipes for Fall

Pumpkin bread pudding

Warm, creamy, and comforting, Pumpkin Bread Pudding is the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion. Recipe and photo above by Hannah Kaminsky.
more→

image_pdfimage_print

Savory Stuffed Winter Squash

kasha-stuffed-squash by leslie cerier

With organic chia seeds, organic red palm oil, and herbs, gluten-free kasha and vegetables is transformed into a colorful side dish that is fabulous stuffed into winter squash. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→

image_pdfimage_print

Butternut Squash Smoothie

Butternut squash smoothie

This mellow smoothie tastes like a liquid version of a delicious pumpkin pie — the secret being that butternut squash makes better pumpkin pie than pumpkin itself does. Gently spiced with cinnamon and ginger, this smoothie is packed with flavor and gives you a generous dose of  vitamins A and C. It might well become your go-to fall and winter smoothie! Photos by Hannah Kaminsky of Bittersweet Blog. more→

image_pdfimage_print

Rice-Stuffed Delicata Squashes

Rice-suffed delicata squashes

My husband certainly has a way with his vegetable garden. Each year there’s one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, “too many tomatoes” was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives. The following year, the culprit was Swiss chard. Though mildly annoying at the time, my bewilderment over what to do with this profusion of greens led to my writing a book (my latest, Wild About Greens) on leafy greens of all sorts.

more→

image_pdfimage_print

Stewed Spaghetti Squash

Stewed Spaghetti Squash

Spaghetti squash is a “fun” vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Serve as a side dish with grain pilafs that include quinoa or wild rice. Complete the meal with a simple salad. Photos by Rachael Braun. more→

image_pdfimage_print

Asian-Spiced Kabocha Squash

asian-spiced kabocha squash recipeLike most other winter squashes, kabocha is a bear to cut, but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience.

This recipe offers a wonderful side dish (or breakfast, as I like to eat it) that is slightly sweet and spicy, and is a breeze to cook up. From start to finish, I had the kabocha ready in 20 minutes, and that was with minimal monitoring required. It was definitely a nice change from my usual roasting or steaming techniques with squash. Recipe and photo contributed by Alisa Fleming, from Alisa Cooks. more→

image_pdfimage_print

Moroccan-Style Vegetable Stew

moroccan vegetable stew

This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photo by Theresa Raffetto. more→

image_pdfimage_print

Pan-Seared Winter Squash and Fresh Corn

Seared squash and fresh corn

Once you have a winter squash partially baked, most anything you make comes together easily and quickly. This simple side dish is easy enough to serve at everyday meals, and festive enough for the holiday table. Though its past fresh corn season in most areas, markets often bring this classic crop back for the holiday season, and it’s still quite good. more→

image_pdfimage_print