Squash Recipes: The Ultimate Guide to Cooking Delicious Squash

Right, so you've got a squash in your kitchen, staring back at you with its smooth, round skin and you're wondering what on earth to do with it. Don't worry, you're not alone! Squash, with its versatility and delicious flavour, can be a bit of a culinary mystery for those who haven't ventured beyond a simple roasted side dish. But I'm here to tell you, squash is a real gem waiting to be discovered. From soups and stews to savoury mains and even sweet treats, there are countless ways to cook this humble vegetable and unleash its amazing potential. So buckle up, because we're about to embark on a culinary adventure together, exploring the world of squash and how to make it a star in your kitchen.

I've been cooking with squash for years, and I've learned a thing or two along the way. From simple roasted squash to more elaborate dishes, I've got a recipe for everyone. In this guide, we'll delve into everything you need to know about squash cooking, from picking the perfect squash to creating mouth-watering meals. So grab your apron, gather your ingredients, and let's get cooking!

(Part 1) Choosing the Right Squash

The first step to any delicious squash dish is picking the right squash. It might sound simple, but with so many varieties out there, it can be a bit overwhelming. Let's break it down, shall we? Think of it like choosing the right ingredient for your favourite cake - you wouldn't use a blueberry when you really want chocolate, would you?

Types of Squash

There are loads of squash varieties, but some of the most popular ones are:

1. butternut squash: This one's a classic! It has a sweet, nutty flavour and a smooth, creamy texture. Imagine a smooth, rich pumpkin pie filling – that's butternut squash! It's perfect for roasting, pureeing, or using in soups.
2. acorn squash: This adorable little squash has a firm texture and a slightly sweet flavour. Picture a bite of sweet potato with a hint of maple syrup - that's acorn squash. It's great for baking or roasting, and it looks absolutely gorgeous on a plate, making your dinner extra fancy.
3. kabocha squash: This Japanese squash has a vibrant orange flesh and a mildly sweet, earthy flavour. It's like a combination of pumpkin and sweet potato, with a subtle hint of earthy spice. It's lovely roasted, or even simmered in a curry for a beautiful autumnal dish.
4. spaghetti squash: This one's a real crowd-pleaser. When cooked, it separates into strands that resemble spaghetti. This is a great low-carb alternative to pasta, and it's incredibly versatile for a variety of dishes.
5. delicata squash: This small, sweet squash has a delicate skin that can be eaten, just like an apple! It's delicious roasted and drizzled with honey, adding a touch of sweetness and a beautiful visual appeal to your plate.

Picking the Perfect Squash

Here's what to look for when choosing a squash: Remember, you want a squash that's ripe and ready to be cooked.

1. Weight: A heavy squash for its size is generally a good sign of ripeness. Think of it like a juicy, ripe peach - it should feel substantial in your hand.
2. Skin: Look for a smooth, blemish-free skin without any soft spots or bruises. You wouldn't want a bruised apple, would you? The same goes for squash!
3. Stem: The stem should be dry and firm. If it's soft or mushy, the squash might be past its prime. It's a good indicator of freshness, just like checking the stem on a bunch of grapes.

Storing Your Squash

Once you've got your squash home, you'll want to store it properly so it stays fresh and delicious. Here's the deal: Whole squashes can last for a good while if stored in a cool, dry place, like a pantry or a basement. Just avoid storing them near anything that might emit strong odours, like garlic or onions. Imagine your squash picking up the smell of garlic - not ideal! If you've already cut the squash, you can wrap it tightly in plastic wrap or put it in an airtight container to keep it fresh in the fridge for a few days.

(Part 2) Preparing Your Squash

Okay, you've got your squash, so let's get it ready for cooking. Here's how to prep your squash and turn it into a culinary masterpiece.

Cutting the Squash

Now, this can be a bit tricky, but I've got a few tips. First, you'll want to use a sharp knife. Trust me, you'll thank me later. A sharp knife makes all the difference in the world when it comes to cutting squash, preventing slips and ensuring a clean cut. Cut the squash in half lengthwise. If you're working with a larger squash, you might want to cut it into quarters for easier handling. Then, you'll need to scoop out the seeds and any stringy bits. This part can be a bit messy, so I suggest using a spoon. Once you've got rid of all that, you're ready to cook!

Peeling the Squash

Depending on the type of squash, you might need to peel it. For squash like butternut, you'll want to peel the skin off. But for squash like delicata, you can leave the skin on, as it's edible and adds a lovely texture and flavour. To peel your squash, use a vegetable peeler and gently peel the skin off. Just make sure to get rid of any remaining tough bits.

(Part 3) Basic Squash Cooking Methods

Now that your squash is prepped, let's get down to the cooking business. There are a bunch of ways to cook squash, but here are a few of my favourites.

Roasting

This is a simple and delicious way to cook squash. Here's how to do it:

1. Preheat your oven to 400°F (200°C).
2. Cut the squash into chunks or wedges. Smaller pieces will cook faster, so keep that in mind.
3. Place the squash pieces on a baking sheet lined with parchment paper. This prevents sticking and makes clean up a breeze! You can also drizzle the squash with olive oil and season it with salt and pepper. Olive oil helps create a nice crispy exterior and adds a touch of flavour.
4. Roast for 30-45 minutes, or until tender and slightly caramelized. You'll know it's ready when the edges are golden brown and the flesh is soft and easily pierced with a fork.

You can also add herbs and spices to your roasted squash for extra flavour. Some of my favourites include thyme, rosemary, sage, cinnamon, ginger, and nutmeg. Just make sure to add them in the last 15 minutes of cooking to let their flavours infuse the squash. Herbs and spices will elevate your squash to another level of deliciousness.

Baking

Another great way to cook squash is by baking it. This is a good option if you want to keep the squash whole, especially if you're planning on stuffing it. Here's what you do:

1. Preheat your oven to 350°F (175°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper. This ensures even cooking and prevents sticking.
5. Bake for 45-60 minutes, or until tender. The squash is ready when the flesh is soft and easily pierced with a fork.

You can also stuff baked squash with your favourite fillings, like rice, quinoa, beans, or lentils. Just make sure to stuff the squash in the last 30 minutes of baking so the fillings have time to cook through. This is a great way to turn a simple squash into a hearty and satisfying meal.

Grilling

If you're looking for a smoky flavour, try grilling your squash. Here's how to do it:

1. Preheat your grill to medium heat.
2. Cut the squash into thick slices or wedges.
3. Brush the squash with olive oil and season with salt and pepper.
4. Grill for 5-7 minutes per side, or until tender and slightly charred. You'll know it's done when grill marks appear and the flesh is soft.

Grilling is a great way to cook squash in the summer, especially if you're having a barbecue. It's also a good option for using up leftover roasted squash. Just slice it and grill it for a few minutes to heat it through and add a bit of smoky flavour.

Stewing

For a hearty and comforting dish, try stewing your squash. Here's what you'll need to do:

1. Cut the squash into chunks.
2. Add the squash to a pot with some broth, vegetables, and spices. You can use chicken broth, vegetable broth, or even coconut milk for a richer flavour.
3. Bring the pot to a boil, then reduce heat and simmer for 30-45 minutes, or until the squash is tender.

Squash stew is a wonderful way to use up leftover squash, and you can even add different kinds of squash for a more complex flavour. Think of it as a delicious way to use up leftover ingredients and create a satisfying meal.

(Part 4) Delicious Squash Recipes

Alright, now that you've got the basics down, let's dive into some specific recipes. I'm sharing some of my go-to squash dishes, and I can tell you, they're absolute winners.

roasted butternut squash with Maple-Glazed Pecans

This is a classic for a reason! The sweet and salty flavours of the pecans and the maple syrup make a delicious pairing with the butternut squash. This dish is also incredibly easy to make. You've got to try it!

Ingredients:

1. 1 medium butternut squash, peeled, seeded, and cubed
2. 2 tablespoons olive oil
3. 1/2 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1/4 cup maple syrup
6. 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, or until tender.
4. Meanwhile, in a small saucepan, combine maple syrup and pecans. Bring to a simmer over medium heat and cook until the pecans are toasted and the maple syrup is thickened, about 5 minutes.
5. Pour the maple-glazed pecans over the roasted squash and serve immediately. The contrast of sweet and savory, crunchy and soft makes this dish irresistible.

Spaghetti Squash with Tomato Basil Sauce

This is a light and healthy alternative to traditional pasta. The spaghetti squash adds a nice sweetness to the dish, and the tomato basil sauce brings the flavour. It's a great option for a lighter meal or for those following a low-carb diet.

Ingredients:

1. 1 medium spaghetti squash
2. 2 tablespoons olive oil
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 1 (28-ounce) can crushed tomatoes
6. 1/4 cup fresh basil leaves, chopped
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pierce the spaghetti squash with a fork several times. Place it on a baking sheet and bake for 45-60 minutes, or until tender.
3. While the squash is baking, heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in the crushed tomatoes, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh out of the shell, creating spaghetti-like strands.
6. Toss the spaghetti squash with the tomato basil sauce and serve immediately.

Kabocha squash soup with Coconut Milk

This creamy and comforting soup is perfect for a chilly day. The kabocha squash adds a touch of sweetness, and the coconut milk makes it incredibly rich and flavorful. It's a comforting and satisfying soup that will warm you from the inside out.

Ingredients:

1. 1 medium kabocha squash, peeled, seeded, and cubed
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 4 cups vegetable broth
5. 1 (14-ounce) can full-fat coconut milk
6. 1/2 teaspoon salt
7. 1/4 teaspoon black pepper
8. 1/4 cup chopped cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add the cubed kabocha squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth.
4. Stir in the coconut milk, salt, and pepper. Heat through.
5. Serve hot, garnished with chopped cilantro.

(Part 5) Squash for Breakfast, Lunch, and Dinner

Let's face it, you can work squash into every meal of the day, and I'm here to prove it! It's not just a side dish, it can be the star of the show!

Squash for Breakfast

You might think squash is just for dinner, but hear me out! It can be delicious in the morning too. Imagine this: a creamy butternut squash porridge with a drizzle of maple syrup and a sprinkle of toasted pecans. Or how about some baked squash with cinnamon and nutmeg, served with a dollop of yoghurt and some fresh berries? Sounds pretty good, right? You can even add it to your smoothies for a boost of vitamins and minerals. I'm telling you, it's a real game-changer. It adds a unique flavour and texture to your morning routine, and it's a healthy and delicious way to start your day.

Squash for Lunch

For lunch, squash is a great way to add some substance to salads or sandwiches. Try adding some roasted squash to a salad with greens, nuts, and a tangy vinaigrette. Or slice it up and add it to a grilled cheese for a sweet and savory twist. You can even use leftover roasted squash to create a filling and flavorful soup for a quick and easy lunch.

Squash for Dinner

Now, we're getting into familiar territory! There are endless possibilities for squash dinners. I love making roasted squash with herbed quinoa and grilled chicken. Or try a hearty squash stew with lentils, kale, and a dollop of sour cream. And of course, there's always the classic spaghetti squash, which can be served with any number of sauces and toppings.

(Part 6) Squash for Sides and Snacks

Squash isn't just for main courses; it can also be a star player in sides and snacks. Think about it: Roasted squash with a sprinkle of herbs is a perfect side for any meal. You can also use it as a base for delicious dips and spreads. And let's not forget about squash chips! They're a healthy and satisfying snack that's sure to impress. And if you're looking for something sweet, try making a squash pie or a squash cobbler. I promise, it'll be a real crowd-pleaser. It's a versatile vegetable that can be enjoyed in countless ways.

(Part 7) Squash for Everyone

Here's the thing: squash is a great option for everyone. It's naturally gluten-free and low in calories, making it a perfect choice for those following a healthy diet. It's also packed with vitamins and minerals, including vitamin A, vitamin C, potassium, and fibre. So it's basically a superfood, you know?

Even if you've got picky eaters in your household, there's a squash recipe out there for everyone. You can easily adapt recipes to suit different tastes and dietary needs. I've found that adding sweetness, like maple syrup or honey, can often win over even the most reluctant squash eaters. And for those who prefer savory flavours, there are plenty of options with herbs, spices, and cheese. Remember, cooking is all about experimenting and finding what works for you and your family.

(Part 8) Exploring Squash Beyond the Kitchen

Now, let's step outside the kitchen for a minute. Squash has uses beyond just cooking. You can use it to make natural dyes, or even carve it into beautiful decorative pieces. Some people even use the seeds to roast or grind into flour. It's a truly versatile vegetable!

(Part 9) FAQs

I get it, you might have some questions about squash. Let me answer some of the most common ones.

1. Can I eat squash skin?

This depends on the type of squash. For some, like delicata, the skin is thin and edible and adds a lovely texture and flavour. But for others, like butternut, it's best to peel it. If you're unsure, you can always try a small piece of the skin to see how it tastes and if it's tender enough to eat.

2. How do I know when squash is cooked?

You'll know your squash is cooked when it's tender and easily pierced with a fork. The flesh should also be slightly translucent. If you're roasting or baking, the edges of the squash might be slightly caramelized. It's a good indicator of its readiness.

3. Can I freeze squash?

Absolutely! Roasted or cooked squash can be frozen for later use. Just make sure to cool it completely before freezing. To freeze, place the squash in an airtight container or freezer bag. Frozen squash will last for up to 3 months. This is a great way to save time and have a convenient ingredient on hand for future meals.

4. What are some good substitutes for squash?

If you don't have squash on hand, you can substitute it with other winter vegetables like sweet potatoes, pumpkin, or even zucchini. These vegetables have similar textures and flavours, and they can be used in many of the same recipes. It's about finding what works best for you and your taste buds.

5. Where can I find more squash recipes?

You can find a ton of squash recipes online, in cookbooks, or even in your local grocery store. Experiment with different varieties, flavours, and techniques to discover new favourites! You can also check out blogs and food websites for inspiration. There are so many creative ways to cook squash, so have fun exploring!

So there you have it! A complete guide to cooking delicious squash. I hope you've learned something new and are excited to try some new recipes. Happy cooking!