Category: Winter Squash

Baked Buttercup

Fast and easy, my family’s favorite squash!

Preheat oven to 350°F.
Rub outside of squash with a touch of olive oil, just enough to make it shine. Place it on a lined baking sheet in the oven for about ¾ to 1 hour, until lightly browned and soft the the poke of a wooden spoon. Remove from oven, cut in half, scoop out and discard seeds and strings.
Serve in a dish or in the squash shell. This squash is dry and sweet. Try it with a pat of butter and a drizzle of maple syrup.

Winter Squash Braised in Apple Cider

2 lbs Delicata or Butternut Squash
2 tbsp unsalted Butter
2 tbsp finely chopped Rosemary
2 c fresh Apple Cider
Salt and freshly ground Pepper
Balsamic or apple cider Vinegar, to taste

  1. Peel the squash and dice it into 1/2 inch cubes or even smaller. If using Delicata, remove the seeds with a long spoon, then slice into rounds.
  2. Melt butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus enough water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a tsp of vinegar and taste for salt. Add more vinegar if you need to balance the sweetness, then season with pepper.

from “Left Foot Organics”

Squash Scones

1 ½ cups winter squash, baked and mashed

2 cups unbleached white flour (use cake flour for a lighter scone)
2 tablespoons baking powder

1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground ginger
½ teaspoon cinnamon
4 tablespoons unsalted butter, cut up
2 tablespoons sugar
3 tablespoons milk (or less)
Preheat oven to 425° F.
Drain the mashed squash well and turn out onto paper towels to absorb moisture.
In a large bowl, stir dry ingredients together. Add butter and mix with a fork or pastry blender. Gently stir in sugar and squash and then milk, 1 tablespoon at a time, until a soft dough forms.
Turn dough out onto floured surface. Dust your hands with flour and flatten out the dough to a 1 inch thickness. Cut out circles or triangles of about 2 inches across using a glass or knife. Place scones on parchment paper on a baking sheet. Bake for 10-15 minutes or until well risen and golden brown. Serve warm.
adapted from

Delicata Made Easy

by Farmer Annie
Skin on delicata squash is edible (and a bit crunchy when baked, softer when boiled).
This recipe also works well with any variety of squashes.


  • 1 Delicata Winter Squash
  • Olive oil – 1 Teaspoon
  • 2 tablespoons of butter
  • pinch of salt and pepper

Wash Squash until clean. Dry squash with a towel and set aside. Cover baking sheet with foil. Place 1 teaspoon of Olive oil in your hands (already washed, clean, and dry hands – please). Rub squash with oily hands until very lightly coated. Place squash on foil lined baking sheet. DO NOT Peel, Puncture or Poke your squash. Bake at 350° until squash is fragrant and dents with a wooden spoon handle, approximately 45 minutes to an hour (depending on the size of your squash). Squash will usually brown slightly.

Remove from oven, cut squash in 1/2 lengthwise (watch out for steam). Scoop out seeds and goo from each side, discard goo (seeds are edible). Add 1 tablespoon of butter to each side and poke each inside of squash with a fork to absorb the butter. Wait 5 minutes. Cut squash into pieces and serve.

Roasted Pumpkin or Squash Seeds

Cut the top off your pumpkin or squash. Scoop out all the seeds and strings and separate the seeds. Discard the strings.

Spray a baking sheet with olive or canola oil. Spread the seeds out and sprinkle with salt, garlic salt, cinnamon and sugar, or any other flavorings you like.

Bake at 400°F until lightly browned. Keep checking, as the burn quickly.

Spinach Pumpkin Swirl Quiche

1 large Sweet Potato, peeled and diced
1 Butternut Squash (or a small pumpkin squash), peeled and chopped
2 Carrots, chopped
2 Eggs, beaten
2 tbsp Butter, melted
2 tbsp Olive Oil
1/2 tsp Salt
3 tbsp Brown Sugar
1/2 tsp Curry Powder
1/4 tsp ground Cumin
1/2 tsp ground Cinnamon
1 pinch ground Nutmeg
1 (16 oz) package frozen chopped Spinach, thawed and drained
2 Eggs
1/2 tsp Salt
1/4 spt ground Black Pepper
1/2 c half-and-half Cream
2 tbsp Bread Crumbs

  1. In a large saucepan, combine sweet potato, squash and carrots. Pour in enough water to cover vegetables. Cook over low heat until very tender, about 40 minutes. Drain and mash. Allow to cool.
  2. Preheat oven to 350° F (175° C). Grease a 12 inch pie pan.
  3. Add to mashed squash 2 eggs, butter, olive oil, 1/2 tsp salt, brown sugar, curry powder, cumin, cinnamon and nutmeg. Puree in a blender.
  4. Puree separately the spinach, 2 eggs, 1/2 tsp salt, pepper and half-and-half until smoothe. Stir in 2 tbsp bread crumbs, or more if mixture is still liquid. Pour into the pie pan and press flat with a spoon.
  5. Gently pour squash mixture on top of spinach layer. Spread with a spoon, leaving a wavy surface. Allow spinach layer to “peek” through around the edge. For swirl effect, genly stir the two layers together to create a marbled effect. Do not over-mix.
  6. Bake 30 minutes until set in center.

Recipe from Suzy, Left Foot Organics

Winter Squash Tips

NO MORE FIGHTING with a sharp knife and winter squash. Here is a Short cut to bake all winter squash and pumpkin. Remove stem and Wash & dry. Rub hands with olive oil & rub onto squash. Place squash on a foil covered cookie sheet in a 350-400° preheated oven. Do Not poke or cut. Cook one hour plus, depending on size of squash. Remove when slightly brown, the house smells great and it will dent (thickest part) slightly with a wooden spoon. Slice in half remove seeds and stringy pulp. Remove squash from roasted skin, put squash into food processor and add a pat of butter and a drizzle of maple syrup when serving. Or freeze in Ziploc type bags for later. I love to eat Squash all year long or try making pies and breads all winter long.

Storage Tips

  • Beets & Carrots &Turnip – plastic bag in crisper.
  • Brussels Sprouts & Cabbage – plastic bag in crisper, remove outer leave(s) if wilted or spotted when ready to use.
  • Lettuce & Spinach– plastic bag in crisper
  • Onions, Garlic, Squash and Sweet Potatoes – keep in a warmer place, (50- 60° Fahrenheit) dry dark place. Must be above 50 (not in refrigerator).
  • Potatoes – Cool and dark, or if you have an extra frig they can be refrigerated in a bag with ventilation holes. Many folks keep them in a cool basement.

Squash Pie

Here are 2 winter squash pie ideas from Left Foot Organics.  The first one is quick and simple.  The second is more like quiche.

Savory Squash Pie

1 Baked Pie Shell
4-5 c Winter Squash, Cooked and Mashed
1/2-1 c Sauteed Onions
1/2 tsp Salt

Mix squash, onions and salt. Spoon into baked pie shell. Heat through. Top with paprika. Cut and serve. Makes a great side dish for chicken or port. Also makes a great main dish for a light dinner with green salad, steamed or grilled veggies and whole wheat bread.

Recipe From Laurel’s Kitchen,

Acorn Squash Pie

2 Medium-Sized Acorn Squash, Halved, Seeded, and Baked
1 Pie Crust, Either Store-Bought or Homemade
1 tsp Rosemary
1 Clove Garlic, Pressed
1/2 tsp Salt
Fresh Ground Pepper
4 Eggs
Grated Emmenthal or Gruyere Cheese

Preheat the oven to 375 degree F. (You might try a hotter oven).

  1. Scoop the flesh from the acorn squash into a bowl. Mash it with the pressed garlic. Rub the rosemary between your palms to bring out the flavor, and mix it with the squash and garlic. (My squash contained some butter and sugar already. You may want to add a little of either, or both). Add the salt and pepper, and mix well.
  2. Crack the eggs into a measuring cup. Add enough milk to make two cups. (This is a variation on Julia Childs’s rule of one egg to 1/2 cup of milk for a quiche). Whisk the eggs and milk together. Add them to the squash mixture, and blend well.
  3. Place the crust in a pie or quiche pan. I used a store-bought pate feuilletee, or puff pastry, and just unrolled it into the pan on its parchment support. Prick the bottom of the crust with a fork. You can pre-bake the crust, but I usually don’t. Instead, I spread a little grated cheese on the bottom of the crust. Spread the squash filling in the crust. Sprinkle a bit more gruyere on top, and bake. I’d love to be able to give you a specific time, but I forgot to look at the clock when I put the tart in the oven. 40 minutes is probably a good estimate. I’m also figuring that if you’re reading this, you’re enough of a foodie to know some quiche basics, or to know where to find them.

Recipe From Alison,

Pumpkin Lovers Lasagna

Recipe courtesy Rachael Ray

Prep Time:30 min Cook Time:1 hr 0 min Serves: 6 to 8 servings


Kosher salt

1 head escarole, coarse chop(I used spinach)
1 head garlic, cloves separated but not peeled 6 tablespoons butter
10 fresh sage leaves, torn
1 butternut squash, peeled cut into bite-sizes
Freshly ground pepper
1 1/2 cups chicken (or veggie) stock
3 tablespoons flour
3 cups milk
Freshly grated nutmeg
3 eggs
2- cans pumpkin puree 15oz (or roasted fresh and pureed)
2 cups fresh ricotta
2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D’Aosta or Gouda cheese, shredded


Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Soak the lasagna sheets in water for 5 minutes.

Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.

Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.

In a different medium saucepan, Melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon’s surface).

Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.

In a different bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.

Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the cheese-Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina (I did not have Fontina but used cheddar and it was delicious too).

Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. The extra can be wrapped tightly and frozen.

Autumn Minestrone

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden’s bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil (I use olive oil)
1 cup chopped onions
2 garlic cloves, minced or pressed
2½ cups peeled and cubed winter squash
2 celery stalks, diced (I chop 1 cup of stalks and leaves)
½ cup peeled and diced carrots
2½ cups cubed potatoes
4 cups chopped kale (I remove center ribs)
1 teaspoon dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
6 cups water
1½ cups cooked or canned cannellini beans (15 oz can drained)
Warm the oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes, then add garlic for 1 minte. Add the squash, celery, carrots, potatoes, kale, oregano, salt, pepper and water, and cook for 15 minutes or until the potatoes are almost done. Add the beans and simmer for antoehr 5 to 7 minutes, until the beans are hot.
Serve immediately with fresh organic bread to soak up every last drop. Leftovers reheat very well.
Makes 12 cups; serves 6 to 8.
epicurious | October 1999
The Moosewood Collection

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