Squash! 16 Delicious Recipes

To say I like squash would be an understatement.  I love it and cook it any chance I get.  Butternut, acorn, kuri, I love them all.  There are so many ways to enjoy squash and this post will tempt you to try it stuffed, roasted in wedges, in stews, in pasta, in couscous, in cake, in a quiche, in a fall panzanella salad and even as a mini tureen for soup!  The first recipe is new and inspired by Julie at Hostess at Heart. It is a maple-bacon stuffed acorn squash,  oven roasted to golden perfection.  The maple syrup glazing on the cut surface transforms into a wonderful caramelized texture.  The salty-sweet combination is a winner.  Totally simple but irresistible as a main or as a side dish.  The rest of the recipes are from the archives.  Just click on the highlighted titles to be taken to the recipes.

Maple-Bacon Roasted Acorn Squash

  • 1 acorn squash
  • 2 teaspoons of butter, divided
  • 2 teaspoons of brown sugar, divided
  • salt and pepper
  • 1 tablespoon of maple syrup
  • 1 slice of bacon cut across in strips
  • cumin
  • olive oil
  1. Preheat the oven to 400F.  Line a baking sheet with foil or parchment paper.
  2. Cook the squash whole in the microwave for 3 1/2 minutes on high.  It will be hot so remove it with hand protection.  Slice it in half lengthwise, trying to cut through the stem so both halves have a bit of stem on them for presentation.  Scoop out the seeds and retain.
  3. Rub some of the butter around the cut surface of each squash half.  Sprinkle the insides with pepper.  Arrange the strips of bacon around the inner cut edge of the squash cavity.  Divide the remainder of the butter in half and place in each cavity.
  4. Add a teaspoon of brown sugar in each squash cavity.  Drizzle the maple syrup around the top of each squash half and sprinkle a bit of sea salt.
  5. Bake for 50 minutes.
  6. If you like, rinse and dry the seeds and separate them from their membranes.  Coat with olive oil and a sprinkle of sea salt and cumin.  Spread evenly on parchment paper or foil and roast for 5-7 minutes until toasted.  Sprinkle over the baked squash before serving.[/servings]

Squash Carbonara

Roasted Acorn Squash Wedges

Deep Dish Butternut Squash Quiche

Butternut Squash and Apple Cake

Quinoa-Cranberry Stuffed Acorn Squash

Sheet Pan Chicken with Delicata Squash

Cheesy Butternut Squash-Cornbread Madeleines

Fall Panzanella Salad

Butternut Squash and Kale Lasagna

Roasted Kuri Squash Wedges with Maple Lime Yogurt Drizzle

Butternut Squash Keugel

Squash Wedges with Almond Mint Pesto

Butternut Squash and Apricot Couscous Salad

Chickpea, Cauliflower and Squash Vegetarian Stew

Squash Tureens

What’s your favorite way to enjoy squash?