Recipes

Squash Recipes You’ll Love – Part 2!


Warning: A non-numeric value encountered in /home/customer/www/inthekitchen.org/public_html/wp-content/themes/herald/core/template-functions.php on line 193
Stuffed Acorn Squash

Stuffed Acorn Squash

This is a winter time classic. It’s also attractive and it gives the impression that you’ve put considerable effort into preparing for your guests. Kids also love a meal in a cool gourd. You’ll just love the taste. 

Ingredients

  • 2 acorn squash cut in half and seeded
  • 1Tbsp melted butter
  • 1/4 tsp garlic salt
  • 1/4 tsp ground sage
  • 1 lb sausage
  • 1/2 c chopped onions
  • 1 celery stalk chopped
  • 2/3 c chopped portobello mushrooms
  • 2 apples chopped
  • 1 c breadcrumbs
  • 1/4 c grated Parmesan
  • 1 egg beaten

Preparation

  1. Preheat oven to 400
  2. Whisk butter, garlic salt and sage
  3. Coat the flesh of the squash with the mixture
  4. Place them in a pan and bake for 1hr
  5. While the squash cook
  6. Cook the sausage in a skillet. (if you’re not using pork you need to add 1-2 Tbsp oil)
  7. When the sausage is brown, remove it from the pan but leave the fat
  8. Sauté onions, mushrooms and celery in the fat for 7 min
  9. Add the apple and continue to sautée , stirring to mix for 5 min
  10. Mix all of the ingredients in a large bowl
  11. Add bread crumbs and mix them in
  12. Add the egg and mix it thoroughly
  13. When the squash is done fill each one with the mixture and bake for 20 min

Butternut Squash Oven Fries

A new twist on an old favorite 

Ingredients

  • 1 butternut squash, peeled and seeded, cut into French fry sticks
  • 2 Tbsp olive oil or olive oil spray
  • 1/2 tsp salt
  • If you like spice add 1/4 tsp cayenne

Preparation

  1. Preheat oven to 425
  2. In a big zip lock bag shake and mix oil, squash and salt
  3. Spread on a pan and bake for 50 min
  4. Flip them over after 25 min

Potato Salad With Squash

You will undoubtedly be up to your eye balls in potato salad all summer long at barbecues. This is a classic style with just a hint of sweetness and complexity from roasted squash. 

Ingredients

  • 8 potatoes peeled
  • 1/2 c butternut squash cubed ( about 1/3 of a whole squash) but you can roast it all and toss the extra with garlic and 1Tbsp of oil for another meal
  • Cooking spray
  • 1 1/2c mayonnaise
  • 1-2 Tbsp sugar
  • 2 Tbsp cider vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry mustard
  • 2 celery stalks chopped
  • 1 c minced onion
  • 5 hard boiled eggs

Preparation

  1. Preheat the oven to 400
  2. Spray a pan with cooking oil and bake sprayed squash cubes for 30 min
  3. Boil the peeled potatoes for 20-30 min till easily pierced with a knife
  4. Remove the potatoes and let them cool
  5. Mix mayo and seasonings in a really big bowl
  6. Mix in celery and onions
  7. Cut the potatoes into cubes and mix in along with the squash
  8. Chill for 1 hr or more
  9. About 30 min before serving, chop the hard boiled eggs coarsely and mix them in
  10. Return to the refrigerator until serving

Next time…

Squash Soup

Pumpkin Pie

Squash Risotto

Enjoy your squash

About the author

The Scamper

Add Comment

Click here to post a comment

Your email address will not be published. Required fields are marked *

Looking For A Great Read?

In The Kitchen

In The Kitchen