Ok. I admit it. I think I may have a LITTLE BIT of a squash problem. By this, I mean I’ve eaten squash every day for at least 2 weeks. I have slight pangs of anxiety if there isn’t a squash in my apartment. Going on a squash-purchasing trip has taken priority over other obligations. You might think I’m kidding, but I’m totally serious. IT’S JUST THAT GOOD.
Well, now that I got that out….I shouldn’t be selfish and keep making squash without sharing. It’s only fair that I let you guys in on my favorite squash recipes. They are so easy, yet so amazingly delicious, I’m willing to bet you’ll be on your own little squash kick after trying them. Don’t say I didn’t warn you!
But the cool thing is, even if you do find yourself a squash addict, it’s extremely good for you. The kabocha squash has high levels of beta carotine, vitamin C, iron and potassium, and also contains folic acid, calcium, and B vitamins. Win!
Before we begin, I should mention a few things:
- Lots of people are accustomed to sweet squash recipes. All of the recipes included in this post are savory recipes.
- I used kabocha squash for all of these recipes (also called Japanese pumpkin. It’s my absolute FAVORITE squash). You can use butternut, acorn, or any other winter squash you like. With kabocha squash, if it’s organic, you can keep the skin on (vitamins). If it’s not organic, as with any non-organic fruit or vegetable, I recommend eating only the inside.
- For all 3 recipes, you will need to chop up your squash into cubes first. See photo below.
Ok, time to get down to business! Here are the 3 recipes I’ve been addicted to enjoying lately.
1: Simple but Scrumptious Roasted Squash
- Pre-heat oven to 400.
- Toss the squash with a drizzle of olive oil, salt & pepper (just enough to lightly cover all cubes). Put on baking sheet.
- Roast for about 20 minutes, or until squash is soft.
- You’re done. Cry tears of joy.
2: Steamed Squash & Vegetable Extravaganza
- Put squash cubes into your steamer, along with chopped up carrots, onion, kale and garlic.
- Steam for about 20-30 minutes, or until everything is very soft.
- Eat with a bit of salt & pepper or whatever your favorite seasonings are (turmeric? cayenne? tamari?) OR create a delicious sauce. The sauce pictured below is a mixture of a small amount of each: tahini, white miso, coconut milk, tamari, ume plum vinegar, turmeric, cayenne & sage. People have said it tastes better than cheese. No joke.
3: Silky & Seductive Squash Soup
- Chop up onion and garlic, heat in pot with a little coconut oil (or whatever oil you like) until tender.
- Add chopped carrots and chopped squash to the pot, and enough water to just cover the vegetables.
- Bring to a boil and simmer about 40 minutes, until all vegetables are soft.
- Pour HALF of the soup mixture into your blender. Blend until smooth.
- Pour the blended soup back into the soup pot (so the soup is creamy but there are still chunks of squash in there too).
- This is where you get creative. Add spices of your choosing to make this soup your own. I personally add a little bit of the sauce mentioned above (a small amount of each: tahini, white miso, coconut milk, tamari, ume plum vinegar, turmeric, cayenne & sage). You can simply add a bit of salt and pepper to taste, if you like. Get crazy.
- When soup is almost done, chop up some scallions (green onions) and mix them in.
- Tip: If you want a heartier dish, add some brown rice to the soup.
I hope you try these squash recipes and love them as much as I do. They are like comfort food for the soul. If you get a chance to try the kabocha squash, please do. If you can’t find it at your local grocery store, try visiting an Asian market if you can find one. They’ll definitely have them there.
Thanks for stopping by! Happy winter squash season.