squash recipes – For Dragonflies And Me

“Growing food was the first activity that gave us enough prosperity to stay in one place, form complex social groups, tell our stories, and build our cities.” ― Barbara Kingsolver

Fall is full of wonderful delights to cook with…. really all the season’s are, but fall is for comfort food. This recipe for sure falls into that category! You can make this a super sweet dish or a savory side to go with any meal.

I will be using Sweet Dumpling squash for this recipe, however you can use any winter squash.
Other options include: Acorn, butternut, delicata, turban, & more.

Our Favorite Recipes

Ingredients:

2 Winter Squash- I am using Sweet Dumpling for this recipe

4 TBSP Butter, divided

½ cup brown sugar, packed- divided

Non-stick cooking spray

1. Preheat oven to 350 degrees.

2. Wash your squash of any debris and dirt.

3. With a sharp butchers knife, carefully cut squash in half stem to bottom end. If there is a stem on the squash, break it off before attempting to cut it.

Pro Tip: For those who don’t want such a sweet dish, simply omit the brown sugar and add ½ tsp each salt & pepper in its place.

4. Scoop all the seeds out and discard. Spray baking dish with non-stick spray evenly across the bottom; Place cut side up in a 9” x 13” x 2” baking dish.

5. In each squash cavity, place 1 TBSP of butter and 2 TBSP brown sugar; cover and bake for 1 ½ to 2 hours. Once a knife goes into the squash without any resistance it is done. Do not poke all the way through.

6. Remove and let sit for 5 minutes uncovered; With hot pads on, take each squash and pour butter brown sugar mixture into a large bowl; then with a spoon carefully scoop out the meat; mix together with butter brown sugar until thoroughly mixed.

Here is a video on how to scoop the cooked flesh from your squash!

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Happy Day,
Jean

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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