It’s not winter yet, but colder temperatures are surely on their way. When the produce of summer is just a distant memory, the many varieties of winter squash will keep a long time and their rich flavors and textures will get your through the cold winter months.
Here is a super easy standby that works with any type of winter squash and is a must for your repertoire.
Simple Roasted Squash Recipe
- 1 acorn, butternut, delicata, or other winter squash*
- 1 tbsp olive oil
- pinch of salt and pepper, to taste
- pinch paprika
- dried herb mix such as Italian, oregano, thyme
- Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper or spray with cooking oil.
- Wash squash skin thoroughly. Slice in round, then slice round in half. Season with oil, salt, pepper, paprika and herbs and place in baking sheet
- Roast for approximately 40-45 minutes or until edges start to turn golden brown. Garnish with fresh herbs and serve. Makes 4 servings.
*Easily adaptable to any variety of squash, this recipe pairs well with any main dish; and it’s a great addition to fall salads! Talk to our market vendors about all their varieties of winter squash. They’ll be able to tell you about some you’re not familiar with and the unique characteristics of each one.
Up for a little more of a challenge? This stuffed squash is well worth the extra effort
Sausage and Apple Stuffed Acorn Squash
- 2 small/med acorn squash – cut in half and set seeds aside
- 1 tbsp olive oil – plus salt and black pepper, for roasting
- 1 tbsp olive oil – for cooking the sausage
- ½ lb Italian sausage – or any sausage you like
- 1 cup red onion – chopped
- 1 cup bell pepper – chopped
- 1 clove garlic – minced
- 1 medium apple diced – something crisp and firm
- 1 tbsp fresh thyme leaves – chopped
- 1 cup kale – chopped
- ¼ cup dried cranberries
- salt and pepper to taste
- fresh parsley – for garnish if desired
- Preheat oven to 425F and line a baking sheet with parchment paper and set aside.
- Pour olive oil over the acorn squash and sprinkle with salt and pepper. Bake in over for 50-60 minutes, until skin is soft and fork-tender (Roasting time will vary depending on the size of your squash).
- While squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.
- In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds. Add diced apple, thyme and salt and pepper to taste. Cook for 1 minute and add chopped kale and cranberry. Cook for 2-3 minutes. Stir occasionally. Bring back the sausage and stir well to combine and cook just for 1-2 minutes to blend flavors.
- Preheat your broiler and divide apple-sausage filling among squashes. Once filled, place the baking sheet under the broiler and broil until for 5 minutes or so. Garnish with fresh minced parsley and enjoy! Makes 4 servings.
For more wonderful winter squash recipes, check our recipe archive.