Squash is a fall favorite and jam packed with essential nutrients to keep you healthy through the dreaded cold and flu season. But with so many varieties to choose from, who knows what squash will work best where. That’s exactly why we’ve come up with this list of delicious assorted squash recipes to get you cooking and enjoying the bounty of the season!
Squash isn’t often thought of as a salad staple, but the delicate sweetness and edible skin of the Delicata squash help it hold up well in salads without falling apart or turning your salad into a sad sight. In this recipe, the squash is sliced and roasted then served on a bed of tender greens, sliced tomato, grated carrot and topped with a creamy hemp dressing and toasted pumpkin seeds for crunch.
Source: Oh She Glows
If your kids are picky eaters you’re going to like this next sneaky squash recipe. The typical childhood favorite mac and cheese is updated by using pureed butternut squash in the sauce giving this dish extra creaminess and sweetness that your kids are sure to love. It’s a great way to incorporate seasonal produce and the kids won’t even know they’re eating vegetables!
Source: Food Network
If you’re tired of serving the same old roast squash side dish at your family dinners and gatherings, you’re going to want to give this spaghetti squash recipe a try. Spaghetti squash got its name because of the way it pulls into long strands once it’s cooked. In this recipe it’s combined with seasonings and topped with a buttery, crispy breadcrumb and Parmesan topping, perfect for serving along side your next turkey dinner.
Source: Canadian Living
The acorn squash, so named because of it’s shapely acorn-like resemblance is a popular winter squash with long ridges and sweet yellow-orange flesh. When selecting your acorn squash, choose one with a dull green rind as ones with any orange will usually have tough fibrous flesh. This recipe pairs roast acorn squash with farro, the grain that’s seeing growing popularity and kale for the ultimate superfood side dish.
Sweet dumpling squash are known for their whitish-yellow exterior and their small size, making them the perfect little squashes for stuffing and baking. Their skin is edible and their flesh tastes similar to that of a sweet potato. This stuffed squash recipe sees the little gourds filled with quinoa, roast peppers and zucchini. If that sounds too healthy for you, don’t worry because they get outfitted with a delicious topping of cheese and bacon.
Source: Marla Meridth
Kabocha, the Japanese word for squash, is a type of winter squash that’s similar in size and shape to a buttercup but has a nutty, earthy flesh with only a hint of sweetness compared to that of other squash. It’s a great squash to use in savory recipes where you don’t want overwhelming sweetness to come through. It works perfectly in this Thai red curry recipe with peppers and coconut milk served over steaming sticky rice.