What The SQUASh?!?: introducing squash to your kitchen

For the majority of my cooking life I avoided the sweet complicated squash like the plague. It wasn’t until recently that I fully embraced the gordes and introduced them into my weekly cooking. I wanted to share some of the recipes that have turned my mind around about squash and I admit that I lean hard into the savory applications due to personal preference. Getting a balance of sweet and savory is truly magical.

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Delicata Squash with Chimichurri

This was the recipe that started it all…

Delicata Squash with Chimichurri

  • Baking the squash

    • Cut delicata squash lengthwise and scoop of the seeds. Leaving the skin on.

    • Cut widthwise into half inch sections making them look like little half circles.

    • lay flat on a baking sheet and bake at 350 for 20-25 mins. Until tender with a fork poke. Hint: make sure the skin of the squash is tender enough. I always just eat the skin when eating delicata squash.

    • Season with salt and pepper when removed from the oven. You can season before but for some reason I like it after

  • While that is baking move onto the chimichurri

    • Finely chop a cup of fresh cilantro and 1 cup of fresh parsley

    • Dice 2 gloves of fresh garlic

    • Add in 1 teaspoon of red pepper flakes

    • Add 1/2-1 cup of olive oil (or avocado oil). Should be chunky and just binded with the oil.

    • Season with salt and fresh pepper. If you taste the chimichurri and it taste bland chances are you need just a touch more salt.

    • The longer the sauce sits the better it becomes in my opinion

  • Lay squash pieces on a plate and cover with chimichurri.



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Butternut Squash and Curry Soup

Roasting everything together makes this recipe a breeze

The Easiest Butternut Squash Recipe in the WORLD

  • Baking the goods

    • Cut off the top and bottom of the squash. Cut lengthwise and remove seeds.

    • Peel 2 cloves of garlic, peel and cut 1 apple, peel and cut one onion

    • Place everything on the baking pan. Season with a little olive oil and salt.

    • Bake at 350 for 30-40 minutes. In this recipe it is ok to over bale everything since it will be blended in the end.

    • When everything comes out and cools, peel the squash and put everything in a blender or in a big pot

    • Add in chicken broth until you reach the consistency of soup you like. I usually add 2 cups for a thinner soup.

    • Add in 1 tablespoon curry powder. salt and pepper.

    • Blend in the blender or with an immersion blender

    • Simmer together for about 5-10 minutes

  • Making it pretty

    • I like to serve hot soup in the bowl with 1 tablespoon of cold heavy cream mixed in at the last moment.

    • Top with chopped cilantro and pumpkin seeds (unless you are seed cycling then add whatever seeds you need for a crunch)




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Acorn Squash Bowls

Seriously stuff these cute bowls with anything!

Acorn Squash Bowls

  • Baking the squash

    • cut whole squash in half lengthwise

    • face down on a backing sheet with a pinch of salt

    • Back at 375 for 30-40 minutes or until tender

    • Remove and allow to cool

    • thinly slice off the bottom of the squash so they can stand like little bowls (so cute!)

    • I like lightly brush the insides of each one with butter and another pinch of salt because it is delicious.

  • Filling the squash- Fill these bad boys with whatever your heart desires

    • While the squash is baking cook wild rice (to instructions) on the stove.

    • in a plan add a cup of chopped onions and 1.5 cups of brussel sprouts that have been cut in half.

    • Add in a tablespoon of water to help soften the vegetables. Cook for about 5-8 minutes. However crunchy you like your veggies.

    • Add in 1 glove of minced garlic, salt, pepper, and a half teaspoon of cumin. Mix and cook for another minute and remove.

    • Add to the wild rice once cooked.

  • Toppings

    • In a bowl put half cup of greek yogurt

    • Juice from a half of lemon

    • 1 tablespoon olive oil

    • A pinch of salt

    • mix together well.

  • Making it pretty

    • fill the acorn bowls with the rice mixture

    • top with yogurt lemon sauce

    • Sprinkle with sunflower seeds or any other crunchy bits.


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