Do you pass by the squash in your grocery store’s produce section and wonder – “What the heck would I do with that?” Do you grow squash in your garden but are at a loss for creative ways to cook it?
Squash is a very versatile food that you can use in many different ways for many different dishes. This week’s Recipe Roundup will give you some great ideas. Squash can be used as a sumptuous side, the main part of your meal, and even for dessert.
Check out the recipes we found from around the web…
1. Garlicky Baked Butternut Squash
OhSheGlows.com found a butternut squash recipe to rave about. In fact, she insists that this is “the best way you will ever eat butternut squash.”
In this recipe, Angela cuts up the squash into 1-inch cubes. Then she tosses the cubes in olive oil, minced garlic, parsley, salt, and pepper. After baking – sprinkle on and mix in some Parmesan cheese.
Angela switched to a vegan diet since originally posting this recipe so she has come up with a vegan version of grated Parmesan, which you can find in the same blog post. It calls for toasted sesame seeds, almonds, and other delicious ingredients.
Get the complete Garlicky Butternut Squash Recipe.
2. Spaghetti Squash Hash Browns
But this recipe gives you a way to swap out high-carb potatoes with spaghetti squash for a healthier version of hash browns.
Spaghetti squash is a unique plant. It gets its name because, when baked, the inside of it comes out looking like spaghetti noodles. Lots of people use it as a replacement for pasta. But it also makes a great hash browns alternative.
Lauren from the paleo diet blog Empowered Sustenance says this recipe is “like clean underwear” because it’s so pure. It also saves your knuckles the pain of grating potatoes.
She found that a common problem is getting the squash to have that nice, crispy crustiness, which makes for good hash browns. She discovered that using a kitchen towel to wring out as much moisture from the squash as possible makes it turn out much better.
Note that the squash will be reduced in volume by about half after wringing out the liquid. Plan your portions accordingly.
3. Baked Acorn Squash Rings
One of the downsides to making squash is how long it can take to bake. It’s usually in the oven for as long as an hour.
Alice from the blog Bread & Honey shared a recipe for acorn squash that cuts down cooking time significantly.
The directions call for slicing the unpeeled acorn squash into half-inch thick rings. Coat them in butter and season them with brown sugar, salt and pepper.
Because the squash is cut into relatively thin slices, it finishes baking much faster. It will be in the oven for about 20 to 25 minutes instead of an hour or more.
The author also confesses that she’s not a big fan of squash, but this recipe was so enjoyable, that the squash was getting eaten before it could even be photographed for the article.
Another little bonus – squash rings have a unique look for home chefs who care about the appearance of their plates.
Get the complete Acorn Squash Rings recipe.
4. Gluten-Free Zucchini Bread
Zucchini is typically harvested in summer. But you can easily find them all year long. They are also prolific producers in gardening so you have plenty to work with.
Zucchini bread is one of the most popular ways to use this variety of squash. But bread is not the best choice if you have people in your family with gluten sensitivity. Alison from the recipe blog A Girl Defloured offers a gluten-free way to bake zucchini bread.
Her recipe combines gluten-free flour and almond flour with grated zucchini and chopped walnuts. It gets a deliciously sweet flavor from cinnamon, brown sugar, and vanilla extract. She even used coconut milk to make the recipe gluten-free and dairy-free.
Get the complete Gluten-Free Zucchini Bread recipe.
5. Butternut Squash Mac & Cheese
Kelly from the popular recipe website Eat Yourself Skinny has a way to mix butternut squash into a macaroni and cheese casserole.
She says it can cut 500 calories from the typical mac & cheese dish, but it is still creamy, cheesy, and flavorful. Another benefit – kids who love mac and cheese will also get some healthy vegetables with their meals.
Since butternut squash has that nice orange color – it blends right in – so picky eaters (young and old) won’t notice a thing.
Kelly uses fat-free Greek yogurt to keep it creamy. She chooses Gruyere and Romano cheeses which create a much more complex flavor than the powdered cheese or goo you get with store-bought stuff.
As you can see – the finished product also looks more appetizing than your average bowl of Easy-Mac.
Another bonus, Kelly says the dish can last for days and freezes well too. The total calories in a normal serving size is right around 350.
Get the complete Butternut Squash Mac & Cheese recipe.
6. Butternut Squash Pudding
Squash works great as a dessert. That shouldn’t come as much of a surprise since it is often a sweet side dish at Thanksgiving and other holiday feasts.
But a pudding made of squash? We had to add this one to the list!
Nicole from the blog Pinch My Salt says this recipe is perfect for people who love pumpkin or sweet potato pie. The roasted butternut squash transforms into a squash puree creating the pudding base. It also includes half and half, egg yolks, and brown sugar – making it velvety, rich, and sweet.
Nicole tops the dessert with a dollop of whipped cream and a toasted pecan. This autumn treat will impress dinner guests.
Get the complete Butternut Squash Pudding recipe.
The Health Benefits of Eating Squash
Wondering how squash keeps you healthy and strong? Wonder no more…
One of the biggest advantages of eating squash is the carotenoids it provides. For instance, squash provides a significant amount of Vitamin A and includes related plant-based nutrients like beta-carotene, lutein, and astaxanthin.
Those carotenoids give winter squash flesh their orange and yellow appearance.
Carotenoids are potent antioxidants. That means they can help fight the oxidative damage free radicals could impose on your health. They’re known to support vision, cardiovascular health, immune system strength, and more.
Both winter and summer squash contain manganese, which helps your body process fats, carbohydrates, and glucose. Manganese may also help women find relief from common PMS symptoms.
Squash is also high in fiber, which can protect the health of your colon and promote normal digestion. Winter squash also contains folate which is important for pregnant women.
If you don’t like squash – or don’t have any around – you can get these nutrients through smart supplementation. While the best way to get nutrition is through a healthy diet, supplements are another good way to ensure you get the vitamins and minerals you require.
