Fabulous Fall Foods: 30 Days Of Squash Recipes

Posted by on September 30, 2017 in Food, Drink & Nutrition, Health with 0 Comments
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Source: Food & Wine

As temperatures cool it’s time for some of our favorite fall produce, and that means it’s time for squash—lots of it. Butternut might be the most popular variety of winter squash, but there’s also acorndelicata, kabocha and more. Here, we’ve compiled 30 of our best recipes that celebrate this beautiful fruit (yes, it is a fruit,) so that you can fully explore all the winter squash available this season. From vinegar-glazed butternut squash pasta to maple bacon-roasted acorn squash to chunky curried kabocha squash dip, we’re serving up everything from simple recipes to inventive dishes that push the limit of what squash can be.  – Morgan Goldberg

Curried Squash Galette

1. Curried Squash Galette


With a super flaky crust (the secret: frozen, grated butter) and a lightly spiced sweet-savory winter squash filling, this rustic galette from Food & Wine’s Justin Chapel makes a perfect vegetarian meal; serve it with a green salad at your next dinner party and expect to receive compliments from your guests all night.

Roasted Acorn Squash with Garlic Butter and Burrata

2. Roasted Acorn Squash with Garlic Butter and Burrata

Cut down on cleanup with this gorgeous acorn squash dish that you can eat right out of the skin. Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata, garlic butter and a salad of baby greens. It’s fantastic with a lush Chardonnay.

Black Quinoa with Butternut Squash, Poached Eggs and Crispy Pancetta

3. Black Quinoa with Butternut Squash, Poached Eggs and Crispy Pancetta

Black quinoa has a bit of an earthier flavor and crunchier texture than white quinoa and it suits roasted vegetables quite well. Here, it makes roasted butternut squash into a hearty, autumnal breakfast dish with poached eggs. Make this on a chilly fall morning and you’ll be satisfied and fueled until lunch.

Vinegar-Glazed Butternut Squash Pasta Salad

4. Vinegar-Glazed Butternut Squash Pasta

Food & Wine’s Laura Rege combines some of fall’s best flavors in this rustic whole-wheat pasta dish. For the best results, seek out a great-quality unrefined hazelnut oil, which imbues the whole dish with a lovely nuttiness. This fall pasta can be whipped up in under an hour, which makes it ideal for a weeknight dinner.

Butternut Squash and Kale Strata with Multigrain Bread

5. Butternut Squash and Kale Strata with Multigrain Bread

If you’re looking for the ideal brunch dish for fall entertaining (and, of course you are), we’ve found it for you. This is a terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying squash and kale casserole. Your guests will be coming back for seconds.

Roast Pork with Acorn Squash Romesco Puree

6. Roast Pork with Acorn Squash Romesco Puree

Romesco, a traditional Catalonian sauce with almonds and red bell pepper, is the inspiration for Charleston chef Mike Lata’s squash puree, which does double duty as a side dish and a flavorful sauce for the pork. It’s the perfect way to get some squash in with your main dinner course.

Kabocha Squash Salad

7. Kabocha Squash Salad

Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles. It’s an interesting, tasty alternative to your normal salad that brings all the fall flavors you’re craving. Make it on a weeknight and then pack your leftovers for lunch.

Wheat Berry and Squash Salad

8. Wheat Berry and Squash Salad

Apron guru Ellen Bennett’s flavorful grain salad is a meal unto itself, combining winter squash, parsnips and wheat berries with kale, pomegranate seeds and feta cheese. It’s a light, festive crowd-pleaser that you can certainly serve as a vegetarian main dish or on the side of a delicious fall roast.

Squash Noodle Soup

9. Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots and Beluga Lentils

Cold season is coming and we think an upgrade to the classic chicken noodle cure is in order. At the base of this broth are turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and lemon. Add the naturally occurring “noodles” from roasted spaghetti squash, carrots, lentils and spinach, and you’re up for a comforting and cleansing treat.

Roasted Squash and Mixed Sprouts Bowl

10. Roasted Squash and Mixed Sprouts Bowl

This outstanding, good-for-you vegetarian salad from chef Jessica Koslow features an array of textures and flavors, from tender roasted Delicata squash to crunchy sprouts and creamy lebneh, a delicious Lebanese strained yogurt. This seasonal dish is the definition of lunch goals that you can actually achieve.

SEE THE OTHER AWESOME SQUASH RECIPES HERE…

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