“What do I do with this big squash?”
A common question that we get from CSA members after a few weeks of fall squash distribution.
And I understand. Sometimes I can look at a pile of uncooked/unprocessed veggies… like squash… and feel at a loss, too.
Ugh! I only have so much time and creativity!
So one thing that helps me a ton is to just get the stuff cooked and into the fridge.
What?
Yes! Having a fridge full of cooked veggies is like gold to me.
Because when mealtime rolls around I can quickly prep up a veggie dish rather than completely starting from scratch.
And one of the veggies I like to have cooked and in my fridge the MOST is winter squash.
Winter squash, any kind really, is a versatile veggie that shines in so many ways in the kitchen. Especially when you cook it this easy way.
My easy way to cook ANY KIND of winter squash
I literally cook ALMOST ALL my squash like this because it is so easy and forgiving and I just want it for its flesh anyway.
Put this in the oven when you’re doing dishes or preparing another meal and you’ll be multitasking towards another veggie-focused meal at the same time!
- Cut your squash in half lengthwise.
- Scoop out the seeds.
- Lay facedown in a baking dish.
- Roast at 375-400 until a knife easily pierces through the flesh.
- Remove from oven, turn right side up, and let cool.
- Scoop out flesh from skin. Discard skin.
- Store in a lidded container in the fridge until ready to use.
How to freeze ANY KIND of winter squash
If you’ve cooked a whole batch and can’t get to it all, freezing is a great option to save some for later. Here’s how:
- Cook your squash using the easy method above, remove the flesh, and let cool.
- Put your squash flesh into a freezer container of your choice (freezer bags or plastic containers work well).
- Label and freeze.
To use, simply thaw out your squash flesh and use in any of the recipes below or your own!
Like in October I did this in the right amount for two pies (3 cups) and now all I have to do is get that out, thaw, and I’m ready to make our favorite pumpkin pies for Christmas!
What to do with ANY KIND of squash after it’s cooked
Here are our family favorites! These recipes are ones we make all the time during winter squash season… fall through winter. Check them out below and you’ll see how having the cooked squash in the fridge enables making these recipes SO much easier!
Creamy Squash Soup with Curry Flavors
I often double this soup to make a bigger batch. So good and freezes well!
- 2 ½ cups cooked winter squash flesh
- 1-2 TBLS cooking oil
- ½ cup onions, chopped
- Salt and pepper to taste
- 1-2 cloves garlic, chopped
- ½ tsp fresh ginger, grated
- ¼ tsp each ground coriander, turmeric, ground cardamom
- ½ tsp ground cumin
- ½ of 14 oz can of coconut milk
- 1 ¼ cup broth, chicken or vegetable
- 2 tsp apple cider vinegar
Heat oil in pot on medium heat and sauté onions until softening. Add all spices and stir 30 seconds. Add squash, coconut milk, and broth. Stir to combine then simmer 20 minutes. Add vinegar and blend. Thin with water, (or more broth or coconut milk) to desired consistency.
Winter Squash Mac and Cheese
- 8-12 oz macaroni, cooked until al dente, drained
- 2-4 cups cooked winter squash
- 2 onions, thinly sliced
- 6 TBLS butter
- 2 TBLS flour
- 2 cups milk
- 2 cups cheddar cheese, grated
- breadcrumbs and additional cheese to top (optional)
In large skillet, sauté onions in 2 TBLS butter until golden brown, stirring to prevent sticking. Remove. Melt 4 TBLS butter, add flour, and stir into paste. Add milk and whisk 2 min. Add salt and pepper. Add squash and cheese and mix until combined into a sauce. Stir in macaroni. Top with optional breadcrumbs/cheese. Bake at 400 to warm through, 20 min.
Winter Squash Puffy Casserole
This is a surprisingly elegant casserole perfect for guests as well as causal dinners with your family. Makes a delicious twist on plain squash!
- 3 cups cooked winter squash flesh
- 3 eggs, lightly beaten
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- 2-4 tablespoons melted butter
Puree all ingredients. Put in baking dish. Bake at 350 for about 30 minutes
Got kids? Here are a couple kid-friendly ANY KIND winter squash recipes that are well loved at our house
Winter Squash Brownie Cake
You can use any kind of squash flesh here. Acorn, butternut, buttercup, delicata, or any of the various specialty squashes that we grow from year to year. You can double it and put it into a 9 x 11 casserole. Keeps well in fridge for a week or freezes well, too.
- 1 ½ cups cooked winter squash puree
- 1 cup cocoa powder
- 2/3 cup coconut oil, softened
- ¼- ½ cup maple syrup (or to taste)
- 6 TBLS nut butter (peanut, almond, etc)
- 2 tsp baking soda
- 2 tsp vanilla
- ½ tsp salt
- 4 large eggs
Preheat oven to 350. Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Combine and gently mix. Pour into greased 8 x 8 casserole and bake 40 min or until a fork inserted in the middle comes out clean. Serve hot or cold and no one will ever guess it’s veggie based!
Farmer Gene’s Grain-Free Squash Pancakes
Once you learn the consistency you like to make these pancakes, they’re easy and delicious for breakfasts! Thinner batter and smaller pancakes yield a crispier result, whereas thicker batter and larger pancakes make for a fluffier outcome. These are Farmer Gene’s specialty breakfast item during squash season.
- Squash flesh
- nut butter of choice
- eggs
- salt and pepper
- cooking oil
Mix or blend together squash, nut butter, and eggs at a ratio of 1 cup squash, 1/4 cup nut butter, and 1-3 eggs. Then add salt and pepper to taste. You will need more eggs when using a dry squash like buttercup than when using a moister squash like Delicata. You want a pancake batter consistency that is liquid enough to pour. Not a thick batter that plops off a spoon. Heat oil in a skillet or griddle over medium heat and spoon on the batter in 1-2 TBLS amounts. Cook for a couple minutes per side until golden brown. Serve with butter and sour cream for a savory option or maple syrup for a sweet treat!
Where to find more recipes for winter squash
Find recipes for every kind of winter squash we grow on our vegetable gallery aka our online cookbook! Here are some direct links, and remember that you can substitute ANY kind of squash for these recipes you’ll find. Have at it!
- Recipes for acorn squash here
- Recipes for buttercup squash here
- Recipes for butternut squash here
- Recipes for delicata squash here
- Recipes for pumpkins here
- Recipes for mini pumpkins here (yes, they are edible!)
- Recipes for red kuri squash here (a red kabocha, very similar to Sunshine)
- Recipes for Sunshine (red kabocha) squash here
What are your favorite recipes for cooked winter squash?
I’m curious, so please reply below and let me know!