squash

20 Surprisingly Delicious Squash Recipes

Marla Walters — Wed, 02 Dec 2015 10:01:11 +0000

When I was a kid, squash came around once a year at Thanksgiving — baked, drizzled with maple syrup, and topped with butter. I have no complaints with that treatment, however, squashes are so healthy, versatile, and delicious that creative people keep coming up with new and very unique recipes. Here are 20 to try throughout the holiday season, and beyond.

Let's Give It a Nationality

First, let's chat about spaghetti squash. These are really fun to cook, but the trick is getting them cooked all the way through. My method: Split the squash in half, lengthwise. Scoop out the seeds with a spoon and discard. Put a tablespoon of water in each squash "boat," cover with wax paper, and microwave on high for 18–20 minutes. Test with a fork and see if the strands lift easily. If not, microwave another five minutes or so. When it's done, "fluff" the strands with a fork. Then, try these toppings:

1. Mexican

Top with shredded chicken, Monterey Jack cheese, chiles, salsa, black beans, cilantro, and sour cream.

2. Italian

Top with cooked pork sausage, marinara, mozzarella cheese, sliced olives, and chopped parsley.

3. Mediterranean

Top with chopped artichoke hearts, feta cheese, chopped tomatoes, greek yogurt, and sliced green onions.

Let's Fry It

Everything taste better fried, even squash.

4. Squash Pancakes

The trick to these crispy squash pancakes is to really squeeze the moisture out of the yellow squash. I have an old tea towel I use for just this purpose — bundle up the grated squash in the towel, and wring it out. As a variation, toss in some pepperjack cheese (half a cup) for extra spiciness and creamy texture.

5. Fried Zucchini

Got any obnoxiously large zucchini? Perfect. Here is what my mother-in-law did with those: Wash, pat dry, and slice into ¼ inch pieces. Dip in egg wash, then dip in crushed cracker crumbs. Fry in butter.

6. Squash and Chickpea Patties

I think these chickpea pancakes with leeks, squash, and yogurt make an absolutely great breakfast. I make them in batches and refrigerate. When I get to the office, I just zap in the microwave. Chickpea flour is high in folate and protein (higher than whole wheat, even).

Let's Puree It

Butternut or kabocha squash puree very easily. I prefer the microwave method, but if you'd rather oven-bake, heat your oven to 400 F. Halve the squash and place cut-side down on oiled aluminum foil, then bake for about 30 minutes. Check for tenderness — it should be "scoopable." If not, keep baking. When it is tender, remove from the oven, cool until you can handle it, and then scoop out the cooked squash into a large bowl and mash. Once cool, refrigerate or freeze for future use.

7. Butternut Squash Dinner Rolls

If you are a fellow carb-lover, your must try these butternut squash dinner rolls. The squash puree keeps the rolls very moist (think of potato rolls or potato bread). As the author mentions, you get the added benefit of a little vitamin C. If you prefer to use wheat flour, I'd recommend wheat pastry flour.

8. Butternut Squash Pizza

This butternut squash pizza is very autumnal, and I am thinking that sliced into very thin pieces, it would be a great appetizer for a holiday feast. I think I will add some chopped pecans on top.

9. Squash Muffins

Butternut as breakfast? Sure! Check out these spiced butternut squash muffins. Bake on a Sunday, and reheat for breakfast. A handful or raisins or (naughtier) chocolate chips in the batter are a nice variation. They also freeze very well, if you want to make a double batch.

10. Squash Cookies

If you like your sweets with hidden benefits, check out these soft squash cookies. If you aren't a fan of raisins and nuts, you might prefer squash and dark chocolate chip cookies. (This does use baby food instead of homemade puree, which is another option.)

Let's Put it in a Casserole

One dish dinners are so easy, and so warming when it's chilly out.

11. Squash Casserole

I'll tell you right now: This classic Southern squash casserole is the best of the bunch, because the topping is made with Ritz crackers. Magical things happen when recipes combine Ritz crackers, butter, and cheese. Please don't stop at the topping, though, because the squash below is also absolutely delicious. The cayenne pepper gives it a little "zip," so don't even consider leaving it out.

12. Black Bean and Squash Enchilada Casserole

Running close behind the Ritz cracker squash casserole is this black bean and butternut squash enchilada casserole. If you like Mexican food, this one is for you. If you don't, it might convert you. Yes, it's vegetarian, but you can easily toss in a cup or two of cooked, shredded chicken breast.

13. Vegetable Tian

By far the prettiest, most appetizing use of yellow and zucchini squashes is this vegetable tian. ("Tian" refers to vegetables that are chopped, cooked in olive oil, and then baked with cheeses on top.) Leftovers, if you have any, are really nice with scrambled eggs the next morning.

Let's Stuff It

Once you scoop the seeds out of the middle, you're left with a void that needs filling. Delicious filling.

14. Patty Pans With Bacon and Eggs

Patty pan squashes can be hard to find, and cooking them can be a little intimidating. (It's the weird shape.) While you can easily slice and cook patty pans just like zucchini or yellow squash, it's more fun to stuff them (especially with bacon and eggs). These are also low-carb..

15. Sausage-Stuffed Zucchini

This Italian sausage-stuffed zucchini is easy and versatile. You can switch up the meats (hamburger, pork sausage, etc.). I like that it serves six; that guarantees lunch leftovers or a night of no cooking!

16. Acorn Squash With Mushrooms and Rice

One of my cousins, who is a vegetarian, makes these stuffed acorn squashes with mushrooms and rice each year at Thanksgiving. As the recipe notes, they also make a great "Meatless Monday" entree. She uses wild rice instead of long-grain white rice; I think that gives them a very nutty flavor, which is even better.

Let's Roast It

Roasting, like frying, makes everything delicious, especially vegetables. (How about roasted, then fried?)

17. Roasted Butternut Squash

Even people who are picky about vegetables, I have found, tend to like them roasted. Roasted butternut squash makes a sweet and simple side dish. You can also toss it with pasta, tuck it into wraps, or add it to rice.

18. Roasted Zucchini, Squash, and Tomatoes

This recipe for roasted garlic-Parmesan zucchini, squash, and tomatoes is a keeper. Again, great on its own, but pair it with some whole wheat pasta... wow.

19. Roasted Delicata Salad

Lest you think squash dishes are always heavy, have a look at this beautiful delicata, pomegranate, and arugula salad. It honestly gave me pause about making a turkey for Thanksgiving. Can we just have this and some nice rolls?

20. Warm Butternut and Chickpea Salad

Another beautiful salad — this time a warm butternut squash and chickpea version. Kabocha also works well in place of the butternut.

Have any unique squash recipes to share?

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This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

12 Easy Squash Recipes for Fall

Ashley Marcin — Fri, 24 Oct 2014 15:00:07 +0000

If you have a CSA share this season or regularly visit the market, you might find yourself with more squash than you know what to do with. As I watch the different shapes and colors pile up on my kitchen counters, I've been trying some new recipes and methods to taste the season. Here are some of the best fall recipes I've encountered in my kitchen adventures. (See also: Gadzukes! 10 Ways to Use Up Your Zucchini Bounty)

1. Delicata Mac and Cheese

We'll begin with my absolute favorite of fall recipes: Delicata Mac and Cheese. You'll roast your squash for around an hour at 350 degrees Fahrenheit, puree with some water until smooth, and then mix together with cheese, milk, and spices. Add the noodles and an egg and bake for just an hour more before devouring.

2. Delicata Harvest Salad

This Fall Harvest Salad has chunks of roasted delicata squash tossed with kale, cranberries, pumpkin seeds, nuts, and more. If you don't have millet on hand, use any other sort of grain to make up the bulk.

3. Delicata Soup

A smooth Delicata Squash Soup might be just what you need to warm up on a blustery day. The unique addition of pears sweetens the mix. And for those of you who are unfamiliar, crème fraîche is essentially sour cream.

4. Spaghetti Squash Noodles

There's a definite art to baking spaghetti squash so it actually resembles spaghetti noodles. Instead of cutting the squash lengthwise (the standard method), you slice into 1 inch rings. Then bake atop parchment for 40 minutes and let cool before separating into perfect strands.

5. Spaghetti Squash Lasagna

These Spaghetti Squash Lasagna Bowls are gluten-free and teeming with deliciousness. The recipe calls for ground turkey in the meat-based sauce. However, you can use tofu or TVP as a substitute (or even skip the sauce recipe entirely and use a store bought blend).

6. Easy Crock Pot Spaghetti Squash

What could be easier than Crock Pot Spaghetti Squash with meatballs? Simply slice and gut your squash before placing each half in the crock pot with frozen meatballs and tomato sauce. To serve, pull the squash out with tongs, score with a fork, and then top with the rest.

7. Roasted Acorn Squash Salad

All your health nut friends will enjoy this Roasted Acorn Squash with apples, quinoa, and kale in a flavorful tahini dressing. The author made this recipe for her Thanksgiving table, but I think it'd be just as appropriate for an autumn dinner party.

8. Acorn Squash Bread

If you need to hide veggies from your kids (or reluctant friends and family), try this Acorn Squash Bread. The recipe calls for quite a bit of sugar, which I'm sure makes for an amazing loaf. If you'd like to cut back, try using a half cup less or natural sweetener like maple syrup.

9. Acorn Squash Custard

A dessert! This paleo-friendly Acorn Squash Honey Custard would make a surprising finish to dinner. Or perhaps a great snack. You'll need grass-fed beef gelatin to help it firm up and rich coconut milk for full-bodied flavor.

10. Butternut Squash Soup

If you're into copycat recipes, this version of Panera's Autumn Squash Soup will delight you. Along with butternut squash and some pumpkin puree, you'll combine apple cider, heavy cream, vegetable broth, and a robust mix of spices for punch.

11. Butternut Squash Pizza Crust

Those of you with dietary restrictions or a desire to eat healthier meals will like these Butternut Squash Pizza Crusts. And making them is easy. Just peel and slice squash into quarter inch thick rounds. The wider your slice, the bigger your pizza base. Then roast and flip halfway through cooking to add your toppings.

12. Butternut Squash Stuffed Shells

I have a soft spot in my heart for Butternut Squash Stuffed Shells. And this batch is finished off with a refined sage brown butter. You'll roast your squash first and then mash with ricotta cheese and other ingredients to create the pasta filling. Boil the shells, stuff, bake, and eat!

What are some of your favorite fall squash recipes? Please share a dish in comments!

This article is from Ashley Marcin of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Gadzukes! 10 Ways to Use Up Your Zucchini Bounty

Max Wong — Fri, 28 Aug 2009 09:48:41 +0000

It’s the end of the summer. And once again you are suffering from that chronic malaise common to the home gardener: Zucchini Fatigue.

Your current condition is entirely your own doing. In total defiance of common sense and Mother Nature you’ve planted too much squash. Again.

You can try and point the angry finger at the seed companies whose catalogues you read with the attention that most people reserve for porn—after all, who wouldn’t be seduced by the glamour shots of the Zephyr F1 Hybrid or the slinky elegance of the Climbing Trombocino?

(I’ll admit that, personally, I have planted the Ronde de Nice variety in a state of pure denial. How can a French vegetable be a zucchini? See, we’re all weak-willed around summer squash).

So, now, like that mad scientist in the movies who is sloppy with the plutonium, you’ve created an unstoppable monster in your yard that’s producing a dozen full-sized fruit every day. You hate ratatouille in a way that you never thought possible. Zucchini bread is now strictly verboten in your household. You’ve given so many zucchinis out to your neighbors that they cross the street when they walk past your house. You’ve officially lost control of your harvest.

One of the first rules of home gardening is “Never compost angry.” Instead of dumping your overachieving produce in a blind rage, here are 10 ways to use 100% of your zucchini crop.

1. Nip them in the bud, literally.

Eat the flowers before they have a chance to become giant vegetables.

Fiori di Zucchini

My absolute favorite method of preparing squash blossoms is the classic Roman version of Fiori di Zucchini.

To make this dish:

Wash the blossoms and remove the center pistil of the flowers. (Do this carefully, as the petals tear easily).
Stuff the blossoms with fresh mozzarella cheese and anchovies, twisting the petals shut.
Batter the blossoms with a thin batter made of a little flour and some soda water.
Fry the blossoms in olive oil.

I’ve also tried versions of this dish where ricotta or goat cheese were used instead of the mozzarella. Olives, chives, garlic, nutmeg, and basil are all delicious additions to this basic recipe.

Zucchini Pasta

Cooks who have too many blossoms, and not enough time for hand-stuffing flowers, can use the following recipe to create a very simple, elegant, and cheap pasta dish in less than 15 minutes:

Sauté two cloves of garlic, some crushed chili pepper and lemon zest in butter.
Remove the garlic and add just the petals of 20 zucchini blossoms that have been cut into strips.
Cook for a minute until the blossoms start to wilt.
Salt to taste and adjust seasonings.
Cook enough pasta for four people.
Add cooked and drained pasta to the blossoms and toss in the pan until coated.
Top with grated parmesan cheese and serve.

More Zucchini Recipes

Zucchini blossoms can also be used to make incredible and beautiful tempura.

See also Linsey's recipe for fried squash flowers.

2. Sell them on Craigslist.

Capitalize on the demand for totally organic and locally grown produce by selling your zucchini via Craigslist to cooks in your area. Believe it or not, there are some people who must actually purchase zucchini. These people, clearly, don’t live near you. If you’ve really overplanted, consider approaching nearby restaurants about buying your surplus harvest.

3. Turn the zucchini into a “Caviar Delivery System.”

Invite your friends over for a vodka/ladke cocktail party. Instead of using grated potato, make delicious fritters from grated and battered zucchini. These are delicious when served with crème fraiche and caviar. They can also be served without the booze as a savory breakfast treat. If your friends ask if you are, “trying to serve them zucchini again,” give them a hurt look. Then, as if you are struggling to hide the distain in your voice say, “It’s courgette.”

4. Practice scrimshaw.

5. Donate your zucchini.

Donate homegrown zucchini to your local food bank, soup kitchen or homeless shelter and share your fresh, organic produce with the people who really need it.

6. Make chic home decor.

Green up your house by turning zucchini into chic home decor. Use that three-foot zuke you can’t believe you missed harvesting before it became Zuczilla as a sculptural doorstop. Outside, you can dramatically light the horror-show that is the squash patch with jack o’ lantern-inspired luminarias.

Carve a.....Zucchini? - More DIY How To Projects

7. Start a band.

Excuse me, Sir, but is that a zucchini pipe you’re smoking?

zucchini flute video

8. Make a shark

zucchini shark video

9. Use them as biodegradable exercise weights.

Smaller zucchinis make perfect hand weights for runners. After your workout, use a straight zucchini, as a foot massager by rolling the zuke back and forth on the floor under your sore feet.

10. Turn them into a bio-weapon.

Leave bags of surplus zucchini on your neighbor’s doorstep, in his mailbox or in her unlocked car. Bonus points if you can train their dog to bring it, like the newspaper, into the house. August 8th is National Sneak Zucchini On Your Neighbor’s Porch Day, so this form of domestic terrorism is completely within the law.

Guest Post Blurb:

This is a guest post by Max Wong, who blogs at My Roman Apartment.

This article is from Max Wong of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: