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squash

Recipes with Squash

Butternut Squash Ravioli with Kale Pesto

Add to ❤ Favorites Ingredients for 14 servings Filling 3 cups cubed butternut squash (approximately 1 medium sized butternut squash) 2 tsp olive oil ¼ tsp salt ⅓ cup freshly grated parmesan cheese or ¼ cup nutritional yeast ¼ tsp nutmeg ½ tsp dried sage ¼ tsp pepper Kale Pesto 2 cups shredded kale ½ cup raw almonds 2 cloves garlic ½ tbsp lemon juice ½ tsp salt ½ cup olive oil Pasta 2 zucchini 1 tbsp pine nuts freshly grated parmesan (optional) Read the Instructions here  

Cornbread Crusted Squash Casserole

Add to ❤ Favorites This squash casserole is over the top delicious with its yummy, cheesy cornbread crust! That’s right – cheese AND cornbread. Ingredients for 8-10 servings 6 Tbsp butter, divided 1 large onion, chopped 10 cups sliced yellow squash 1 (4-oz) jar chopped pimentos, undrained 1/2 lb bacon, cooked and chopped salt and pepper, to taste 2 cups coarsely crumbled cornbread 2 cups shredded cheddar cheese Read the Instructions here  

Spaghetti Squash Chow Mein

Add to ❤ Favorites Ingredients for 4 servings 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 1 tablespoon oyster sauce 1 tablespoon brown sugar, packed 1 tablespoon freshly grated ginger 2 tablespoons olive oil 1 onion, diced 3 stalks celery, sliced diagonally 2 carrots, julienned 2 cups shredded cabbage 1 cup bean sprouts FOR THE SPAGHETTI SQUASH 1 (2-3 pounds) spaghetti squash 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste Read the Instructions here  

Pasta With Butternut Squash and Sage Brown Butter

Add to ❤ Favorites Brown butter-based pasta sauces are some of the simplest things around. They’re emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Ingredients for 4-6 servings 2 tablespoons extra-virgin olive oil (30ml) 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter (30g) 1 small shallot, finely minced (about 1 ounce; 30g) 1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g) 1 tablespoon juice from 1 lemon (15ml) 1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g) 1 ounce grated fresh Parmigiano-Reggiano cheese (30g) Read the Instructions here    

Curried Butternut Squash Soup

Add to ❤ Favorites Ingredients 2 tablespoons butter 1 cup finely chopped onion 4 cloves garlic minced 4 cups chicken broth 1 inch (2 pounbutternut squash – peeled seeded, and cut into 1- pieces 2 teaspoons curry powder 1 teaspoon salt ½ teaspoon ground cumin ¼ teaspoon cayenne pepper ½ cup half-and-half 2 tablespoons honey ¼ cup sour cream ½ pound Jimmy Dean Sausage cooked and crumbled ½ cup Feta Cheese Crumbled ¼ cup Pomegranate Seeds Read the Instructions here  

Cheesy Tuscan Spaghetti Squash

Add to ❤ Favorites Ingredients for 4 servings 2 medium spaghetti squash Olive oil, for brushing Kosher salt and black pepper 1 whole head garlic 1 can (15 ounces) crushed tomatoes ½ cup chicken or vegetable stock 3 tablespoons prepared pesto 1 cup plain Greek yogurt 1 cup (4 ounces) Borden® Cheese Mozzarella Shreds 5 ounces fresh baby spinach Salt and pepper, to taste Red pepper flakes, to taste 8 slices Borden® Cheese Smoked Provolone Slices Basil leaves, to top Read the Instructions here  

Turkey with Mushrooms & Butternut Squash Skillet

Add to ❤ Favorites Ingredients for 4 servings 1 Tbsp avocado, or olive oil 1 lb turkey breast, skinless 1 tsp sea salt, divided 1/2 tsp black pepper 1 small butternut squash, peeled and cut into 1/2 inch cubes (about 10 ounces) 2 Tbsps avocado, or olive oil 8.8 ounces fresh button mushrooms 4 cloves garlic, minced 2 tsp chopped fresh thyme or 1/2 teaspoon dried thyme Read the Instructions here  

Butternut Squash, Pear, and Ginger Soup

Add to ❤ Favorites Take your butternut squash soup to a whole new flavor and healing level with the addition of sweet pears and spicy ginger. Ingredients for 2 servings 1 medium butternut squash, chopped into cubes 1 large yellow onion, cut into 4 wedges 4 cloves garlic, whole and peeled 1 or 2 pears (bartlett or bosch work), sliced into 4 wedges and cored 3 Tbsp olive oil 3½ cups water 1 tsp turmeric powder 2 Tbsp + ½ tsp ginger juice (or 2 Tbsp grated ginger) sea salt and black pepper to taste fresh herbs, seeds, etc. for garnish (I’m using fresh thyme and sesame seeds) Read the Instructions here  

Roasted Butternut Squash Soup

Add to ❤ Favorites This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup. Ingredients for 4 servings 1 large butternut squash (about 3 pounds), halved vertically and seeded 1 tablespoon olive oil, plus more for drizzling ½ cup chopped shallot (about 1 large shallot bulb) 1 teaspoon salt 4 garlic cloves, pressed or minced 1 teaspoon maple syrup ⅛ teaspoon ground nutmeg Freshly ground black pepper, to taste Up to 4 cups (32 ounces) vegetable broth 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup) Read the Instructions here  

Butternut Squash Fettuccine Alfredo

Add to ❤ Favorites Rich and creamy fettuccine Alfredo is a fan favorite for good reason, but that doesn’t mean you shouldn’t play with the classic a bit. Here roasted butternut squash is puréed with cream and Parmesan cheese to create a velvety Alfredo sauce that coats every inch of the al dente pasta. Ingredients for 6 servings 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds) 3 cloves garlic, minced 1 tablespoon olive oil Kosher salt Freshly ground black pepper 3/4 cup heavy cream 1/2 cup low-sodium chicken or vegetable broth 1/2 cup grated Parmesan cheese, plus more for serving Pinch ground nutmeg 1 pound dry fettuccine 2 tablespoons finely chopped fresh parsley Read the Instructions here