Squash and Ginger Soup

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Squash and Ginger Soup

Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Squash Cake

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Squash Cake

Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Baked Delicata Squash

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Baked Delicata Squash

Ingredients
  • 2 delicata squash 3/4 pound each
  • 3 tbsp butter softened
  • 1 tbsp Lime Juice
  • 1 tsp chili powder
  • salt and coarsely ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a baking dish and add water to the dish to a depth of 1/4 inch.
  3. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
  4. In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.
Ingredients
  • 2 delicata squash 3/4 pound each
  • 3 tbsp butter softened
  • 1 tbsp Lime Juice
  • 1 tsp chili powder
  • salt and coarsely ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a baking dish and add water to the dish to a depth of 1/4 inch.
  3. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
  4. In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.
Recipe Notes

Servings: 4

Acorn Squash with Maple Butter

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Acorn Squash with Maple Butter

Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Recipe Notes

Servings: 4

Stuffed Buttercup Squash

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Stuffed Buttercup Squash

Ingredients
  • 1 tsp black pepper
  • 1 med onion
  • dried red peppers
  • 2 Eggs beaten
  • 2 tsp butter
  • 1/4 cup wheat germ
  • 1 lb ground steak
  • 1 clove garlic
  • 1 tomato
  • Parmesan cheese
  • celery flakes
  • 1 cup Colby cheese grated
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Bake, cut side down, for 45 minutes.
  4. Meanwhile, saute in butter, the onion, garlic, and dried peppers. Brown ground steak.
  5. Mix together eggs, cheeses, wheat germ, pepper, and celery flakes.
  6. Stuff squash with mixture and bake an additional 20 minutes or until done.
Ingredients
  • 1 tsp black pepper
  • 1 med onion
  • dried red peppers
  • 2 Eggs beaten
  • 2 tsp butter
  • 1/4 cup wheat germ
  • 1 lb ground steak
  • 1 clove garlic
  • 1 tomato
  • Parmesan cheese
  • celery flakes
  • 1 cup Colby cheese grated
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Bake, cut side down, for 45 minutes.
  4. Meanwhile, saute in butter, the onion, garlic, and dried peppers. Brown ground steak.
  5. Mix together eggs, cheeses, wheat germ, pepper, and celery flakes.
  6. Stuff squash with mixture and bake an additional 20 minutes or until done.

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Spaghetti Squash Gratin

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Spaghetti Squash Gratin

Ingredients
  • 2 Spaghetti Squash
  • 4 cups of your favourite spaghetti sauce
  • 2 cups mozzarella cheese or cheddar grated
Instructions
  1. Cut squash in half lengthwise. Remove the seeds.
  2. Place the 4 halves on a baking sheet and bake until the filaments are detached (about 40 to 50 minutes at 350F).
  3. Remove the squash from the oven and fill with your spaghetti sauce. Top with grated cheese.
  4. Bake about 10 minutes until the sauce is hot.
  5. Switch to broil to brown the cheese.
  6. Serve half a squash per person.
Ingredients
  • 2 Spaghetti Squash
  • 4 cups of your favourite spaghetti sauce
  • 2 cups mozzarella cheese or cheddar grated
Instructions
  1. Cut squash in half lengthwise. Remove the seeds.
  2. Place the 4 halves on a baking sheet and bake until the filaments are detached (about 40 to 50 minutes at 350F).
  3. Remove the squash from the oven and fill with your spaghetti sauce. Top with grated cheese.
  4. Bake about 10 minutes until the sauce is hot.
  5. Switch to broil to brown the cheese.
  6. Serve half a squash per person.
Recipe Notes

This recipe is an excellent alternative to the classic spaghetti (with pasta) and a simple way to integrate squash to your diet!

Butternut Squash Soup

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Butternut Squash Soup

Ingredients
  • 2 lb (1 kg) Butternut Squash peeled and cut into cubes
  • 1 tbsp (15mL) olive oil
  • 1 tsp (4mL) Salt
  • 1 large onion
  • 3 tbsp (45mL) butter or olive oil
  • 3-4 cups (750 mL - 1L ) poultry broth
  • 2 tbsp (30 mL) fresh ginger peeled and finely chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef's knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.
Ingredients
  • 2 lb (1 kg) Butternut Squash peeled and cut into cubes
  • 1 tbsp (15mL) olive oil
  • 1 tsp (4mL) Salt
  • 1 large onion
  • 3 tbsp (45mL) butter or olive oil
  • 3-4 cups (750 mL - 1L ) poultry broth
  • 2 tbsp (30 mL) fresh ginger peeled and finely chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef's knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.

Baked Squash with Blueberries

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Baked Squash with Blueberries

Ingredients
  • 3 ccorn squash
  • 1 1/2 cups (500mL) Blueberries fresh or frozen
  • 1/2 tart Apple peeled and diced
  • 6 tbsp brown sugar firmly packed
  • 6 tsp (5mL) butter
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove fibers and seeds.
  2. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
  3. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
  4. Cover and bake 50 to 60 minutes.
  5. Remove cover and bake another 10 minutes or until squash is tender.
  6. Remove from oven and serve immediately.
Ingredients
  • 3 ccorn squash
  • 1 1/2 cups (500mL) Blueberries fresh or frozen
  • 1/2 tart Apple peeled and diced
  • 6 tbsp brown sugar firmly packed
  • 6 tsp (5mL) butter
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove fibers and seeds.
  2. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
  3. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
  4. Cover and bake 50 to 60 minutes.
  5. Remove cover and bake another 10 minutes or until squash is tender.
  6. Remove from oven and serve immediately.