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.

Pumpkin, Squash and Root Vegetables au Gratin

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Pumpkin, Squash and Root Vegetables au Gratin

Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.
Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.

Pumpkin Pie

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Pumpkin Pie

Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.
Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.

Pumpkin Compote

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Pumpkin Compote

Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Recipe Notes

Variations:

  • Add ground ginger, cinnamon, anise or nutmeg for a spicier flavour.
  • Replace some of the brown sugar with maple syrup.
  • Try different varieties of squash!
  • Note that pumpkin tends to produce more liquid than other squash when cooked. The amount of orange juice should thus be decreased.

Chocolate Pumpkin Breakfast Smoothie

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Chocolate Pumpkin Breakfast Smoothie

Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.
Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.

Ground Cherry Pie

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Ground Cherry Pie

Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.
Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.

Ground Cherries Crisp

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Ground Cherries Crisp

Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).
Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).