Fall is filled with wonderful things… including all the winter squash we’ve harvested. We’re reaping what we’ve sown and it’s time to enjoy it on our tables.  Try some of these recipes to put some adventure into your squash cooking this season!

Butternut squash is a fall favorite for many. My version will add a ‘zippy’ twist to it’s traditional, smooth, balanced flavor.
Zippy Butternut Squash Soup
8 c. chunked, peeled butternut squash
4 c. chicken broth
1 large onion, chopped
1 Tbsp. curry powder
1 tsp. sea salt
1/2 tsp. ground ginger
1/2 tsp. coriander
1/2 tsp. fresh ground white pepper

Method:
Combine all ingredients into a large kettle. Bring to a boil on high heat; reduce heat to simmer and cover.
Simmer for 40 minutes. Add additional broth if needed.
Remove from heat and let cool for about 15 to 20 minutes.
Puree in a food processor or blender in small batches, no more than 2 cups at a time, until smooth.

Acorn squash is an all-time favorite for many families. Here’s a really special treat that even the little ones are sure to enjoy!
Apple Stuffed Acorn Squash
2 acorn squash, halved and seeds removed
3 sweet apples, peeled, cored and chopped. I like Gala, Gold Delicious or Empire
1 stick butter, softened
1/4 c. brown sugar
1/2 tsp. cinnamon

Method:
1. In a large bowl combine apples, butter, sugar and cinnamon and mix well.
2. Divide the apple mixture evenly between the 4 halves and fill the cavities.
3. Cover and bake at 325 degrees for 45 minutes. Uncover and bake for another 15 minutes.

We love this yummy variation to squash!
Sausage Stuffed Squash
1 Sweet Dumpling Squash, halved and seeds removed
1/2 lb. breakfast sausage or Italian Sausage
1/4 c. chopped red onion
1/4 c. celery, finely chopped
1/2 c. regular bread crumbs
1/4 c. Parmesan cheese
1/4 c. shredded co-jack cheese

Method:
1. In a large skillet brown sausage, onions and celery together; drain off excess liquid. Stir in cheeses and bread crumbs.
2. Divide the sausage mixture evenly between the two squash halves; place in a baking dish and bake at 325 for 35-45 minutes covered. Test with a knife if it inserts easily; bake the last 10-15 minutes uncovered.
When your knife slides in and out easily it is done.

Here is a super yummy recipe to put a twist in breakfast time!
Maple Squash Pancakes
1 c. cooked and mashed squash
2 eggs
1 1/2 c. milk
2 Tbsp. oil
1 tsp. maple flavoring
2 1/2 c. biscuit mix, like Bisquick
2 Tbsp. brown sugar
1 tsp. cinnamon

Method:
1. Beat the eggs and cooked squash together until well mixed; add milk, oil and maple flavoring blend in.
2. Combine dry ingredients and stir into liquid.
3. Fry on a hot, lightly oiled skillet.

Pie is not reserved for apples… try this yummy variation to coconut cream pie.
Spaghetti Squash Pie
1 unbaked 9″ pie shell
3 eggs
1 cup sugar
1 Tbsp. flour
1 1/2 c. milk
1 tsp. coconut extract
1/4 tsp. sea salt
1 1/2 cup cooked spaghetti squash
1 Container whipped topping
1/4 cup sweetened, toasted coconut
1 Tbsp. butter

Method:
1. Beet eggs slightly and add remaining ingredients except the squash, mix well; now stir in squash.
2. Pour mixture into un-baked pie shell; bake at 450 degrees for 20 minutes; reduce temperature to 350 degrees and bake 20 t 30 more minutes, or until golden and when a knife inserted comes out clean.
3. While pie is baking toast coconut in butter, stirring constantly.
4. Remove pie to a cooling rack for half hour and refrigerate. Top with whipped topping and sprinkle toasted coconut on top.
Serve chilled.

Winter squash is abounding at your local farmers markets and road side markets. Pick up a few  extra and try freezing some so you’ll have it handy all winter long.

Happy Day,
Jean