Squash Recipes You’ll Love – Part 3

squash risotto

Pumpkin Pie

Baking can be a real pain, as a result, we like to keep it simple. There are good quality pie crusts, filo and pizza doughs available in the freezer section of the supermarket. Unless you’ve got a pesky, perfectionist snooping around while you’re cooking, no one needs to know that you took a short cut. Plus, this pumpkin filling is terrific. Serve it with whipped cream. 


  • 1 pkg frozen crust
  • 1/2 c sugar
  • 1/2 c brown sugar, packed
  • 1 Tbsp flour
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs beaten
  • 2 c pumpkin purée
  • 1 1/4 c evaporated milk


  1. Combine sugar, salt, flour, and spices in a large bowl
  2. In a separate bowl beat the eggs, pumpkin and evaporated milk
  3. Combine the ingredients and mix thoroughly
  4. Refrigerate overnight.
  5. The next day
  6. Preheat the oven to 400
  7. Press the defrosted pie crust into a greased pie tin
  8. Add the refrigerated pumpkin mix
  9. Bake for about 45 min until it’s set around the perimeter and jiggly in the center
  10. Remove from the oven and set aside for at least 40 min

Squash Risotto

Risotto is easy but requires about an hour of your time, all told. Risotto is always a big hit though and your guests will appreciate your effort. This one is great either as a first course or as a side dish with veal.


  • 1 lg butternut squash, peeled, seeded and cubed
  • 2 Tbsp olive oil
  • 6 c chicken stock heated
  • 6 Tbsp butter
  • 3 oz pancetta chopped
  • 1/2 c minced shallots. (2-3)
  • 1 1/2 c arborio rice
  • 1/2 c white wine
  • 1 tsp saffron threads
  • 1 c grated Parmesan


  1. Preheat oven to 400
  2. Toss the cubed squash with oil, salt and pepper
  3. Place on a baking sheet
  4. Bake for 35 min or until tender
  5. In a large skillet, melt the butter
  6. Sauté the pancetta until it starts to brown
  7. Add shallots sauté about 7 min until translucent
  8. Add rice and stir to coat
  9. Add wine and stir until it’s absorbed
  10. Add 1 c heated stock and saffron
  11. Stir until it’s absorbed
  12. Continue with 1 c of stock at a time. About 30 min
  13. When the last of the stock has been absorbed, remove it from the heat and stir in the Parmesan
  14. Add the roasted squash and serve.

Butternut Squash Soup

We’ve offered a couple of options with this one. When blended, the soup feels like a cream soup. The amount of stock that you add will determine the texture. If you want to add cream for a more luxurious dish, use a little more stock. So instead of just covering the squash, cover it by an extra inch. For a more unique soup, add the curry and honey. That will give you an Indian flare. You might choose to use coconut milk instead of cream for a more authentic flavor. Both styles are crowd pleasers. Try each one.


  • 1 butternut squash, peeled, seeded and cubed
  • 2 Tbsp butter
  • 2-3 shallots diced
  • 2 cloves garlic, minced
  • 4 c chicken stock. Approx.


  • 1 1/2 Tbsp curry powder
  • And 2 Tbsp honey
  • 1/4-1/2 c heavy cream.


  1. Melt the butter in a large pot
  2. Sauté shallots and garlic about 7 min
  3. Add squash and curry if you are using it
  4. Cover with chicken stock
  5. Bring it to a boil then reduce to simmer for 1 hr
  6. If adding honey, add it half way through
  7. When it’s done, remove it from the heat and let it cool down a bit
  8. Use a blender or food processor to purée
  9. If you are adding cream, pour the puréed soup back into the pot and heat to simmer
  10. Add cream and stir it in.
  11. Remove from heat and serve.

Next time

A full week of southern favorites

Enjoy your squash.

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The Scamper

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