Savory and Sweet Squash Recipes You’ll Love
Squash, with its rich flavor and versatility, can be transformed into both savory and sweet dishes that will impress everyone at the table. Whether you're roasting it, mashing it, or turning it into a delicious soup, squash is an ingredient that brings comfort and warmth to any meal. Here are some scrumptious squash recipes to enjoy all year long.
➡ Roasted Butternut Squash with Maple and Sage
This roasted butternut squash recipe is perfect for a cozy side dish, combining the natural sweetness of squash with the earthy flavor of sage and the richness of maple syrup.
Ingredients:
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon fresh sage, chopped
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cubed squash with olive oil, maple syrup, sage, salt, and pepper until evenly coated.
3. Spread squash on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
4. Serve warm as a side dish or as part of a fall-inspired meal.
➡ Stuffed Acorn Squash
Stuffed acorn squash makes for a beautiful, hearty dish that works well for any occasion. Packed with quinoa, cranberries, and nuts, this dish combines sweet and savory in every bite.
Ingredients:
2 acorn squash, halved and seeded
1 cup cooked quinoa
1/2 cup dried cranberries
1/4 cup pecans, chopped
1 tablespoon olive oil
1 teaspoon cinnamon
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place squash halves cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
3. While the squash roasts, heat olive oil in a pan and sauté quinoa, cranberries, and pecans for about 5 minutes. Stir in cinnamon, salt, and pepper.
4. Once squash is cooked, fill each half with the quinoa mixture.
5. Return to the oven for 10 minutes to warm through. Garnish with fresh parsley before serving.
➡ Spaghetti Squash with Garlic and Parmesan
This simple, savory dish turns spaghetti squash into a delicious pasta alternative. The garlic and Parmesan add savory depth, making it a perfect side or light main.
Ingredients:
1 medium spaghetti squash
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes, until the squash is tender.
3. Using a fork, scrape out the flesh of the squash into strands.
4. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant (about 2 minutes).
5. Add the spaghetti squash strands to the skillet, tossing to coat with garlic. Sprinkle with Parmesan cheese and season with salt and pepper.
6. Serve warm as a side dish or light meal.
➡ Butternut Squash Soup
This velvety soup is a fall favorite, packed with the natural sweetness of butternut squash, complemented by the depth of onions and a touch of spice. It’s warm, creamy, and perfect for chilly days.
Ingredients:
1 medium butternut squash, peeled and chopped
1 onion, chopped
2 carrots, peeled and chopped
3 cups vegetable broth
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking for 5 minutes until softened.
2. Add chopped butternut squash, vegetable broth, ginger, cinnamon, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until squash is tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer a thinner consistency, add more vegetable broth.
5. Serve warm, topped with a dollop of coconut cream or a sprinkle of roasted pumpkin seeds for crunch.
➡ Pumpkin and Squash Fritters
Crispy on the outside and soft on the inside, these fritters are the perfect snack or appetizer. Sweet pumpkin and squash are combined with a crunchy coating, giving them a delicious texture.
Ingredients:
1 small pumpkin or squash, grated
1/2 cup breadcrumbs
2 eggs, beaten
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Olive oil for frying
Instructions:
1. Grate the pumpkin or squash using a box grater or food processor. Squeeze out excess moisture using a kitchen towel.
2. In a large bowl, combine the grated squash, breadcrumbs, eggs, flour, garlic powder, cumin, salt, and pepper. Mix until fully combined.
3. Heat olive oil in a skillet over medium heat. Form the mixture into small patties and fry in batches, cooking for 3-4 minutes per side until golden and crispy.
4. Drain on paper towels and serve with a dipping sauce, such as yogurt or a tangy chutney.
➡ Baked Delicata Squash with Maple Cinnamon Drizzle
Delicata squash is naturally sweet, and when baked with a maple cinnamon drizzle, it becomes the perfect sweet side dish for any winter meal.
Ingredients:
2 delicata squash, sliced into rings
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash rings with olive oil, salt, and cinnamon, then place them on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway, until tender and golden brown.
4. Drizzle with maple syrup and serve warm.
Squash is such a versatile vegetable, and whether you’re cooking it as a main dish, side, or dessert, these recipes highlight its natural flavors while adding variety to your plant-based meals. Enjoy!
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