4 Fall Season Yummy Squash Recipes

So many varieties of squash in all shapes and sizes, but what's the best way to try them? We got you covered with these delicious recipes so that you can try them yourself!

Simple Roasted Butternut Squash

Great source of beta-carotene, potassium, and fiber!

Ingredients:

• 1 medium to large Butternut squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Any other seasonings of choice (optional)

Directions:

1. Preheat the oven to 400 degrees F.
2. Peel the butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, and then chop into 1-inch cubes.
3. Combine the butternut squash cubes, olive oil, and garlic in a large bowl and toss until well-coated. Season with salt and pepper.
4. Arrange in a single layer on a baking sheet.
5. Roast in the oven until the squash is lightly browned and tender, for roughly 25-30 minutes

Roasted Acorn Squash

Sweet and simple, a perfect meal or side for the fall season.

Ingredients:

• 2 large acorn squash, cleaned and cut into 8 wedges
• 6 tablespoons evaporated cane juice
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• Pinch freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Steam the squash in a large saucepan with a steamer basket for 15 minutes.
3. Combine the cane juice, salt, cinnamon, and pepper in a small bowl.
4. Arrange the squash skin side down on a baking sheet. Season each wedge with a scant tablespoon of the cane juice mixture.
5. Bake for 15 minutes, or until the sugar caramelizes.

Mashed Butternut Squash with maple syrup

Ingredients:

• 3-pound butternut squash 
• 1 tablespoon pure maple syrup
• Pinch of sea salt
• Pinch freshly ground black pepper
• 2 teaspoons unsalted butter

Directions:

1. Preheat oven to 350 degrees F.
2. Cut the squash in half, scoop out the seeds, and place the halves in a large baking pan cut side down. Add just enough water to barely coat the bottom of the pan.
3. Bake squash for 40-60 minutes, or until very tender.
4. Scoop out the cooked squash and transfer it to a medium mixing bowl. Add the maple syrup, salt, pepper, and butter. Beat until smooth with a mixer at medium speed.
5. Transfer to a serving bowl, and enjoy!

Warm Spinach Salad with Delicata Squash and Cheese

Delicata squash is a "delicate" squash, which has sweet, pale-orange flesh, and is a good source of vitamins A and C, potassium, and iron.

Ingredients:

• 1 1/2 pound Delicata squash 
• 4 Tbsp olive oil
• Salt and freshly ground pepper
• 1/2 cup chopped almonds
• 3 Tbsp sherry or red wine vinegar
• 8 oz baby spinach leaves
• 4 oz cheese Ricotta or Feta, crumbled

 
Directions:

1. Preheat the oven to 400 degrees F.
2. Rinse and dry the squash. Halve the squash lengthwise and remove the seeds, then cut crosswise into half-moons about 1/2 inch thick. 
3. In a 12-by-17-inch baking pan, toss the squash with 1 Tbsp of the oil, 1/4 tsp salt, and a few grindings of pepper.
4. Roast until the squash is tender, for about 20 minutes.
5. In a dry heavy frying pan over medium heat, toast the almonds until browned, about 30 seconds. Transfer to a plate to let cool.
6. In a large bowl, mix the vinegar and 1/4 tsp salt. Add the squash, spinach, cheese, and toasted almonds. Heat the remaining 3 Tbsp oil in a small frying pan over medium-high heat. Carefully pour the oil over the salad. Toss to coat and wilt the spinach evenly, and serve!