\nRoasted Butternut Squash Soup Recipe<\/p>\n
As the seasons change, our cravings for comforting and nutritious meals shift too. One versatile ingredient that can adapt to any time of year is squash – from hearty winter stews to refreshing summer salads. Whether you’re a fan of sweet and nutty butternut, the vibrant green of zucchini, or the striking orange of pumpkin, there’s a squash recipe out there for everyone.<\/p>\n
In this article, we’ll explore 20 delectable squash recipes that showcase the best of each season. From classic roasted soups to innovative pasta dishes, these recipes are sure to satisfy your taste buds and inspire you to get creative in the kitchen.<\/p>\n
\nRoasted Butternut Squash Soup Recipe<\/p>\n
Warm up with a comforting bowl of roasted butternut squash soup, perfect for cozying up on a chilly day.<\/p>\n
Ingredients:<\/p>\n
– 1 large butternut squash (about 2 lbs)
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups chicken or vegetable broth
\n– 1\/2 cup heavy cream or half-and-half (optional)
\n– Salt and pepper to taste
\n– Fresh sage leaves for garnish (optional)<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 425\u00b0F (220\u00b0C).
\n2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
\n3. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes, or until tender.
\n4. Scoop the roasted squash flesh into a blender or food processor.
\n5. Add chopped onion, minced garlic, broth, and heavy cream (if using). Blend until smooth.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with fresh sage leaves if desired.<\/p>\n
Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/p>\n – 2 medium spaghetti squash Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized acorn squash Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender. Cooking Time:<\/strong> About 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium kabocha squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium delicata squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized calabaza squash Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cook Time: 45 minutes<\/p>\n This recipe brings out the natural sweetness of honeynut squash, pairing it with the rich flavor of brown butter. Perfect for a fall or winter dinner party, this side dish is sure to impress.<\/p>\n Ingredients: Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium yellow squash, grated Instructions:<\/strong><\/p>\n 1. Preheat the oil in a deep frying pan to 375\u00b0F. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium pattypan squash (about 1 lb each) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large buttercup squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis, sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium acorn squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium spaghetti squash Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cut the squash in half lengthwise and scoop out seeds. Bake for 45-50 minutes, or until flesh is tender. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked, mashed pumpkin squash Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 50-60 minutes<\/p>\n This recipe brings out the natural sweetness of carnival squash by roasting it to perfection, then elevates its flavor profile with a hint of honey and thyme. The result is a deliciously balanced side dish or main course that’s perfect for any occasion.<\/p>\n Ingredients:<\/p>\n – 1 medium-sized carnival squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium summer squash (such as zucchini or yellow crookneck), sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium heat. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Get ready to explore the world of squash recipes! This article presents 20 mouth-watering dishes that celebrate the versatility and flavor of various squash varieties. From hearty soups and risottos to savory curries and tacos, there’s something for every season and taste bud. Discover how to roast butternut squash into a creamy soup, or stuff acorn squash with quinoa and cranberries. Try grilling zucchini and yellow squash for a summer-inspired medley, or whipping up pumpkin squash pasta for a comforting fall treat. Whether you’re a seasoned cook or a curious newbie, these recipes are sure to delight!<\/p>\n","protected":false},"excerpt":{"rendered":" As the seasons change, our cravings for comforting and nutritious meals shift too. One versatile ingredient that can adapt to any time of year is squash – from hearty winter stews to refreshing summer salads. Whether you’re a fan of sweet and nutty butternut, the vibrant green of zucchini, or the striking orange of pumpkin, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-29048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29048"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29048\/revisions"}],"predecessor-version":[{"id":29049,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29048\/revisions\/29049"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28727"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Spaghetti Squash with Garlic and Parmesan<\/h2>\n
\nTransform ordinary squash into a delightful pasta substitute with this simple recipe. The combination of roasted garlic, melted Parmesan, and tender squash is sure to please even the pickiest eaters.<\/p>\n
\n– 4 cloves garlic
\n– 1\/4 cup olive oil
\n– Salt and pepper, to taste
\n– 1\/4 cup grated Parmesan cheese<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Place the squash on a baking sheet lined with parchment paper, cut side up.
\n4. Roast the garlic by placing it on a piece of aluminum foil, drizzling with olive oil, and folding the foil to create a packet. Roast for 30-40 minutes or until tender.
\n5. Remove the squash from the oven and let cool slightly.
\n6. Use a fork to scrape out the flesh of the squash into spaghetti-like strands.
\n7. Squeeze the roasted garlic cloves into the squash strands, then sprinkle with Parmesan cheese. Season with salt and pepper to taste.<\/p>\nStuffed Acorn Squash with Quinoa and Cranberries<\/h2>\n
\nThis seasonal recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of quinoa and the tartness of cranberries, creating a deliciously balanced dish perfect for fall and winter gatherings.<\/p>\n
\n– 1 cup cooked quinoa
\n– 1\/2 cup fresh or frozen cranberries
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– Optional: chopped pecans or walnuts for garnish<\/p>\n
\n2. Cut the acorn squash in half lengthwise and scoop out the seeds.
\n3. In a large bowl, mix together quinoa, cranberries, olive oil, onion, garlic, cumin, salt, and pepper.
\n4. Stuff each squash half with the quinoa mixture, dividing it evenly between the two.
\n5. Place the stuffed squash on a baking sheet, cut side up, and roast for 45-50 minutes or until the squash is tender.<\/p>\nGrilled Zucchini and Yellow Squash Medley<\/h2>\n
\nThis colorful medley of grilled zucchini and yellow squash is a simple yet flavorful side dish perfect for summer gatherings. With just a few ingredients and minimal prep, you’ll be enjoying the sweet and smoky flavors in no time.<\/p>\n
\n– 1 medium yellow squash
\n– 2 tablespoons olive oil
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Slice the zucchinis and yellow squash into 1\/4-inch thick rounds.
\n3. In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
\n4. Add the squash slices to the bowl and toss to coat evenly.
\n5. Grill the squash for 3-4 minutes per side, or until tender and slightly charred.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nButternut Squash Risotto with Sage<\/h2>\n
\nA creamy and comforting fall-inspired risotto, featuring roasted butternut squash and the earthy flavor of sage.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 1 tablespoon olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup Arborio rice
\n– 1\/4 cup white wine (optional)
\n– 2 tablespoons unsalted butter
\n– 2 tablespoons grated Parmesan cheese
\n– 2 sprigs fresh sage, chopped
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
\n3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
\n4. Add the white wine (if using) and stir until absorbed.
\n5. Add the warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n6. Once the rice is cooked, remove from heat. Stir in the roasted squash, butter, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.<\/p>\nSavory Kabocha Squash Curry<\/h2>\n
\nKabocha squash adds a sweet and nutty flavor to this aromatic curry, perfect for a cozy evening meal. This recipe is easy to make and packed with nutritious ingredients.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup vegetable broth
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
\n3. Add squash, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
\n4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.<\/p>\nMaple-Glazed Delicata Squash Rings<\/h2>\n
\nPerfect as a side dish or light lunch, these maple-glazed delicata squash rings are a delicious and healthy treat. With just the right balance of sweet and savory flavors, they’re sure to become a new fall favorite.<\/p>\n
\n– 1\/4 cup pure maple syrup
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/4 tsp black pepper<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Slice each half into 1-inch thick rings.
\n4. In a large bowl, whisk together maple syrup, olive oil, salt, and pepper.
\n5. Add the squash rings to the bowl and toss to coat evenly.
\n6. Line a baking sheet with parchment paper and arrange the squash rings in a single layer.
\n7. Bake for 25-30 minutes or until tender and caramelized.<\/p>\nSpicy Calabaza Squash Tacos<\/h2>\n
\nGet ready to fiesta with these bold and flavorful tacos! Roasted calabaza squash, onions, garlic, and a hint of heat come together in a deliciously spicy filling.<\/p>\n
\n– 1\/2 onion, diced
\n– 3 cloves of garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– 1\/4 teaspoon cayenne pepper
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Lime wedges, cilantro, and sour cream (optional)<\/p>\n
\n2. Cut the calabaza squash in half and roast for 30 minutes, or until tender.
\n3. In a large skillet, saut\u00e9 the diced onion and minced garlic until softened.
\n4. Add the cumin, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes.
\n5. Once the squash is cool enough to handle, scoop out the flesh and add it to the skillet. Stir to combine.
\n6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n7. Assemble the tacos by spooning the squash mixture onto a warmed tortilla and topping with your desired toppings.<\/p>\nCreamy Pumpkin Squash Pasta<\/h2>\n
\nWarm up with a comforting bowl of pasta infused with the sweetness of roasted pumpkin and squash. This creamy dish is perfect for a cozy fall evening.<\/p>\nRoasted Honeynut Squash with Brown Butter<\/h2>\n
\nRoasted Honeynut Squash with Brown Butter: A Simple yet Decadent Side Dish<\/p>\n
\n– 1 large honeynut squash (about 2 lbs), halved and seeds removed
\n– 2 tbsp unsalted butter
\n– 1\/4 cup brown sugar
\n– Salt and pepper, to taste
\n– Fresh thyme leaves, for garnish (optional)<\/p>\n
\n2. Place the squash halves on a baking sheet, cut side up.
\n3. Dot the squash with butter and sprinkle with brown sugar, salt, and pepper.
\n4. Roast for 45-50 minutes, or until the squash is tender and caramelized.
\n5. Remove from oven and let cool slightly.
\n6. Melt an additional 1 tbsp of butter in a small saucepan over medium heat.
\n7. Continue cooking the butter, stirring frequently, until it turns golden brown (about 5 minutes).
\n8. Serve the roasted squash with the brown butter spooned over the top.<\/p>\nSummer Squash and Corn Fritters<\/h2>\n
\nPerfect for warm weather gatherings, these sweet and savory fritters combine the flavors of summer squash, corn, and herbs. Enjoy them as a side dish or appetizer.<\/p>\n
\n– 1 cup corn kernels
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon paprika
\n– 1\/2 teaspoon garlic powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 egg, lightly beaten
\n– 1 tablespoon olive oil
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
\n3. Add grated squash, corn kernels, egg, and a pinch of salt. Mix until just combined.
\n4. Using a spoon, drop small portions of the mixture into the hot oil.
\n5. Fry for 2-3 minutes on each side or until golden brown.
\n6. Remove from oil with a slotted spoon and drain on paper towels.
\n7. Serve warm with chopped parsley if desired.<\/p>\nStuffed Pattypan Squash with Herbed Goat Cheese<\/h2>\n
\nThis recipe combines the sweetness of roasted squash with the tanginess of goat cheese and fresh herbs, creating a delightful and elegant side dish or main course.<\/p>\n
\n– 1\/2 cup herbed goat cheese (chopped fresh parsley, chives, and thyme mixed into softened goat cheese)
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Place the squash on a baking sheet, cut side up.
\n4. Dot the top of each squash with herbed goat cheese.
\n5. Drizzle with olive oil and season with salt and pepper.
\n6. Roast for 30-40 minutes or until the squash is tender and caramelized.<\/p>\nButternut Squash and Kale Salad<\/h2>\n
\nThis hearty salad combines the sweetness of roasted butternut squash with the earthy flavor of kale, perfect for a healthy and satisfying meal. The best part? It’s incredibly easy to make!<\/p>\n
\n– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 1\/4 cup crumbled goat cheese (optional)
\n– 2 tbsp apple cider vinegar
\n– 1 tsp honey<\/p>\n
\n2. Toss squash with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 30-40 minutes, or until tender.
\n4. In a large bowl, massage kale leaves with your hands for about 5 minutes to soften the fibers.
\n5. Add roasted squash, crumbled goat cheese (if using), apple cider vinegar, and honey to the kale.
\n6. Toss everything together to combine.
\n7. Serve warm or at room temperature.<\/p>\nTurmeric-Roasted Buttercup Squash<\/h2>\n
\nAdd a pop of color and a burst of flavor to your table with this easy and aromatic recipe for Turmeric-Roasted Buttercup Squash. The sweetness of the squash pairs perfectly with the earthy warmth of turmeric, making it a perfect side dish for any occasion.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp ground turmeric
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 1\/4 cup chopped fresh cilantro (optional)<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. In a small bowl, mix together olive oil, turmeric, salt, and black pepper.
\n4. Brush the mixture evenly onto both squash halves.
\n5. Place the squash on a baking sheet, cut side up.
\n6. Roast for 45-50 minutes, or until the flesh is tender and caramelized.
\n7. Garnish with chopped cilantro, if desired.<\/p>\nZucchini and Yellow Squash Gratin<\/h2>\n
\nA flavorful and colorful twist on traditional gratins, this recipe combines the sweetness of zucchinis and yellow squash with a creamy bechamel sauce.<\/p>\n
\n– 1 medium yellow squash, sliced
\n– 2 tablespoons butter
\n– 1\/2 cup all-purpose flour
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium heat. Add zucchini and yellow squash; cook until tender, about 5-7 minutes.
\n3. In a separate saucepan, whisk together flour and heavy cream until smooth. Bring to a simmer over medium heat; cook until thickened, about 2-3 minutes.
\n4. Remove skillet from heat; stir in cheddar cheese until melted. Season with salt and pepper to taste.
\n5. In a greased 9×13-inch baking dish, arrange zucchini and yellow squash slices in an overlapping pattern. Pour bechamel sauce over the top.
\n6. Bake for 25-30 minutes or until golden brown and bubbly. Garnish with fresh thyme leaves, if desired.<\/p>\nAcorn Squash Stuffed with Sausage and Apples<\/h2>\n
\nThis hearty recipe combines the natural sweetness of roasted acorn squash with savory sausage and tender apples, perfect for a cozy fall evening.<\/p>\n
\n– 1 lb sweet Italian sausage, casings removed
\n– 1 large onion, chopped
\n– 2 cloves garlic, minced
\n– 1 apple, peeled and chopped (Granny Smith or Honeycrisp)
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– 2 tbsp olive oil<\/p>\n
\n2. Cut the squashes in half lengthwise and scoop out seeds and pulp.
\n3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
\n4. Add chopped onion and garlic; cook until onion is translucent.
\n5. Stuff each squash half with the sausage mixture, leaving a 1-inch border around edges.
\n6. Place squashes on a baking sheet, drizzle with olive oil, and sprinkle with thyme.
\n7. Roast for 45-50 minutes or until squash is tender.<\/p>\nSpaghetti Squash Pad Thai<\/h2>\n
\nTransforming spaghetti squash into noodles gives this dish a creamy, low-carb spin on the popular Thai dish. This recipe is a flavorful and nutritious vegetarian option that’s perfect for a quick weeknight dinner.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
\n– 2 cups cooked and cooled rice noodles
\n– 2 tablespoons tamarind paste
\n– 2 tablespoons soy sauce
\n– 1 tablespoon maple syrup
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for an additional minute.
\n3. Add mixed vegetables and cook until tender, about 5 minutes. Stir in cooked noodles, tamarind paste, soy sauce, and maple syrup. Season with salt and pepper to taste.
\n4. Scrape out the cooked squash flesh into the skillet and stir until well combined. Serve hot, garnished with cilantro leaves.<\/p>\nPumpkin Squash Bread with Walnuts<\/h2>\n
\nWarm up your kitchen with the comforting aroma of this Pumpkin Squash Bread, featuring crunchy walnuts and a hint of spice.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1 cup brown sugar
\n– 2 large eggs
\n– 1\/2 cup chopped walnuts
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt.
\n3. In a large bowl, combine mashed pumpkin squash, melted butter, brown sugar, eggs, walnuts, cinnamon, and nutmeg. Stir until well combined.
\n4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
\n5. Pour batter into prepared loaf pan and smooth top.
\n6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
\n7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.<\/p>\nRoasted Carnival Squash with Honey and Thyme<\/h2>\n
\nRoasted Carnival Squash with Honey and Thyme: A Sweet and Savory Delight<\/p>\n
\n– 2 tbsp olive oil
\n– 2 tbsp pure honey
\n– 1 tsp dried thyme
\n– Salt, to taste<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Place the squash cut-side up on a baking sheet lined with parchment paper.
\n4. Drizzle the olive oil over the squash, then sprinkle with honey and thyme.
\n5. Season with salt to taste.
\n6. Roast for 45-50 minutes, or until the squash is tender and caramelized.<\/p>\nSummer Squash Ratatouille<\/h2>\n
\nThis recipe puts a seasonal spin on the classic French vegetable stew, substituting summer squash for eggplant and bell peppers. The result is a vibrant, flavorful dish perfect for warm weather cooking.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1 small onion, diced
\n– 1 red bell pepper, seeded and chopped
\n– 1 can (14.5 oz) of diced tomatoes
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh basil leaves for garnish (optional)<\/p>\n
\n2. Add the sliced summer squash, garlic, onion, and bell pepper. Cook, stirring occasionally, until the vegetables are tender and lightly browned (about 20-25 minutes).
\n3. Stir in the canned tomatoes and season with salt and pepper to taste.
\n4. Simmer the ratatouille for an additional 10-15 minutes, allowing the flavors to meld together.
\n5. Serve hot, garnished with fresh basil leaves if desired.<\/p>\nSummary<\/h2>\n