As the leaves change colors and the air turns crisp, autumn brings a bounty of squash varieties that are perfect for hearty, comforting dishes. From creamy soups to savory bakes, here are three delicious examples of squash dishes that will warm your heart and impress your guests this season.
This velvety soup is a classic autumn dish, perfect for cozy dinners or as a starter for festive gatherings. The natural sweetness of butternut squash pairs beautifully with earthy sage, creating a comforting bowl that everyone will love.
Start by peeling and cubing one medium butternut squash. In a large pot, heat a tablespoon of olive oil over medium heat and add chopped onion and garlic. Sauté until translucent, then add the squash cubes and cook for about 5 minutes. Pour in 4 cups of vegetable broth, bring to a boil, and then simmer until the squash is tender, about 20 minutes. Blend the mixture until smooth, stir in a tablespoon of fresh sage (or a teaspoon of dried sage), and season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil or a sprinkle of pumpkin seeds for crunch.
Notes: Feel free to add a splash of coconut milk for creaminess, or top with crispy bacon bits for added flavor.
This visually stunning dish not only looks beautiful on your table but is also a great way to incorporate healthy grains and vegetables into your meal. Perfect for a main course or as a side dish, stuffed acorn squash can be filled with a variety of ingredients based on your preferences.
Begin by halving two acorn squashes and removing the seeds. Brush the insides with olive oil, sprinkle with salt, and roast them cut-side down on a baking sheet at 400°F (200°C) for about 25 minutes. Meanwhile, cook 1 cup of quinoa according to package instructions. In a skillet, sauté diced onions, garlic, and your choice of vegetables (like bell peppers, spinach, or mushrooms) until soft. Combine the cooked quinoa with the sautéed veggies, add in some dried cranberries, nuts, and a sprinkle of feta cheese for flavor. Flip the squash over and fill each half with the quinoa mixture, then return to the oven for an additional 15 minutes. Serve warm, with a drizzle of balsamic glaze on top for extra flavor.
Variations: You can swap quinoa for brown rice or farro, and feel free to experiment with different cheeses or add spices like cumin or chili powder for a kick.
This vibrant salad is a delightful way to showcase the unique flavor of delicata squash. It’s perfect as a side dish or a light main course, and the combination of roasted squash with fresh greens is not only nutritious but also visually appealing.
Start by slicing two delicata squashes in half lengthwise and scooping out the seeds. Cut them into half-moons and toss with olive oil, salt, and pepper. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes until tender and caramelized. While the squash is roasting, prepare a base of mixed greens in a large bowl. Once the squash has cooled slightly, add it to the greens along with sliced apples, crumbled goat cheese, and toasted walnuts. For the dressing, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Drizzle over the salad and toss gently to combine.
Tip: You can use any seasonal fruits like pears or pomegranate seeds instead of apples, and replace goat cheese with blue cheese or omit it for a vegan option.