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TIP OF THE DAY: More Uses For Squash

Now that we’re into winter squash season, expand your use of squash beyond a dinner vegetable. Squash can be sauteed, steamed, oven roasted, grilled, mashed, puréed and made into soup.

But don’t overlook savory or sweet squash soufflé and squash pie (pumpkin is a squash, but you can make pies with butternut squash and other varieties). Add squash to stews and casseroles. Season it with your favorite spices (we like nutmeg and cinnamon) and fresh herbs. Make squash fries (like sweet potato fries).

Acorn and butternut squash are delicious vegetables that also can be puréed into a dip or hors d’oeuvre.

1. Bake or steam a 2-pound squash.
2. Place the flesh in a food processor with 1 tablespoon orange juice, 1 tablespoon butter, 1 teaspoon orange rind and 1/2 teaspoon allspice. Blend on high for one minute or until smooth.
3. Cover and refrigerate for 30 minutes or more.


Autumn Comfort Mac & Cheese incorporates
butternut squash, pancetta, cavatappi and a
variety of cheeses. Photo courtesy Tillamook Cheese.

4. Spoon or pipe into vegetable chips (Terra Chips are excellent), potato chips or mushroom caps; or serve with crudités.

Try these squash recipes, too:

  • Autumn Comfort Mac & Cheese
  • Butternut Squash Gratin
  • Cream Of Winter Squash Soup
  • Maple-Glazed Leg Of Lamb With Butternut Squash Purée
  • Dessert Recipes

  • Butternut Squash Dessert Ravioli With Maple Syrup, Pears, Apples & Walnuts
  • Butternut Squash Soufflé (a lighter version of pumpkin pie)
  • Check out our Squash Glossary, THE NIBBLE’s most popular article.

    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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