Five Ways to Eat Winter Squash

Squash is one of winter’s all star veggies. These starchy vegetables are filled with antioxidants, anti-inflammatory properties, and can easily be made sweet or savory depending on your mood.

Pumpkin is usually everyone’s go-to squash, but there are so many different varieties to experiment with and enjoy. Here are our top 5 Winter Squash recipes.


1. Butternut

Butternut Squash Salad | purely elizabeth #eatpurely #wintersquash

Recipe: Butternut Squash Salad (with quinoa, roasted beets, grapes, arugula, chickpeas + miso tahini sauce

5 cups arugula

2 cups roasted butternut squash, diced

2 roasted beets, diced

1 cup red grapes, halved

1 cup cooked quinoa

1 can chickpeas, drained

MISO TAHINI DRESSING:

1/3 cup tahini paste

1 garlic clove

1 lemon, juiced

1 tbsp miso paste

1/3 cup water

salt to taste

In a high speed blender, combine dressing ingredients until smooth. Set aside. In a large bowl combine salad ingredients. Toss with miso tahini dressing and serve.

2. Spaghetti

Spaghetti Squash | purely elizabeth #eatpurely #wintersquash

Recipe: Spaghetti Squash (with roasted broccoli, tomato + mozzarella)

1 spaghetti squash

2 heads of broccoli, cut into florets

1 cup tomato sauce

8 oz ball of fresh mozzarella

2 tbsp basil, chiffonade

Preheat oven to 400°F. Cut squash in half. Discard seeds. Drizzle with olive oil. On a parchment lined baking sheet, roast for 25 minutes. Add broccoli and continue roasting for 20 minutes. Take out and let cool. In a large bowl, combine squash, broccoli, and sauce. Stir to combine. Place in a cast iron skillet and top with slices of fresh mozzarella and basil. Bake for 15 minutes and serve.

3. Acorn

Acorn Squash | purely elizabeth #eatpurely #wintersquash

Recipe: Acorn Squash

1 acorn squash

2 tbsp coconut oil

2 clove garlic, minced

1 bunch swiss chard, shredded

1 cup black rice, cooked

1/4 cup pecans, chopped

1/4 cup cherries

1/4 cup feta

Preheat oven to 400°F. Cut squash in half and scoop out seeds. On a parchment lined baking sheet, place squash cut side up. Coat squash with 1 tbsp of coconut oil. Roast for 45 minutes. Meanwhile, heat a medium sized sauce pan to medium-high heat. Add 1 tbsp coconut oil and garlic. Sauté until fragrant, 2-3 minutes. Add swiss chard and sauté until just wilted 3-5 minutes. Mix in rice, pecans, cherries, and feta. Stuff squash with filling and serve.

4. Delicata

Delicata Squash Ravioli | purely elizabeth #eatpurely #wintersquash

Recipe: Delicata Squash Ravioli (with a garlic walnut sage sauce)

140 g arrowroot starch

85 g tapioca flour

65 g brown rice flour

40 g almond flour

1 tbsp xantham gum

4 eggs

1 tbsp olive oil

1 tbsp water

SQUASH FILLING:

1 delicata squash, sliced and roasted

1/4 cup feta cheese

1 tbsp olive oil

sea salt

SAUCE:

2 tbsp vegan butter

1/2 cup walnuts, chopped

1/4 cup sage, chopped

2 garlic cloves, minced

salt

In the bowl of a Kitchen Aid mixer, mix dry ingredients together using the flat beater. Add eggs, water and olive oil and mix on low speed for 3-4 minutes. Cut the dough into 6 balls. Place the rest of the dough in plastic wrap when not using so dough doesn’t harden. Using a rolling pin coated in flour, roll each ball into rectangle thin enough to go through pasta roller. Put the dough through the pasta roller, and then cut with ravioli cutter.

Meanwhile, in a food processor, add squash, feta, olive oil and salt. Fill the ravioli, placing a dollop of filling on the pasta, brush water or egg on the edges of the dough, place a layer of pasta on top and press edges together.

In a large pot, bring water to a boil. Cook the pasta for 3-5 minutes. Drain and set aside. Meanwhile, in a cast iron skillet, heat butter on medium heat. Add garlic, walnuts and sage, sauté for 3-5 minutes. Add ravioli and toss to combine. Serve.

5. Delicata (again bc it’s so amazing)

Delicata Squash Macro Bowl | purely elizabeth #eatpurely #wintersquash

Recipe: Delicata Squash Macro Bowl

1 small bunch kales, destemmed, shredded

1/2 delicata squash, sliced and seeded

1/2 cup kimchi

1 1/2 cup black rice, cooked

1 cup cooked black beans

TAHINI SRIRACHA SAUCE:

1/4 cup tahini

1/4 cup water

1 tbsp rice vinegar

1 tbsp tamari

1/2 tbsp coconut sugar

1 garlic clove, minced

Sriracha, add to your liking

Bring water to a boil. Cover pot, reduce heat to low. Add squash and steam for 5 minutes. Add kale and continue to steam for 5-7 minutes. Remove from stove. Meanwhile, in a small bowl, stir together the tahini ingredients adding a tsp at a time of sriracha until desired spiciness. Assemble bowl with kale, squash, kimchi, black rice, and black beans. Drizzle with tahini sriracha sauce and serve.


Happy squash season everyone! Let us know what you think if you try out one of these recipes :)

December 12, 2016 — Brigid McEntee