Eat This: Versatile Winter Squash

Posted on September 30, 2012 by


I used to turn my nose up to this wonderful all-purpose and nutrient rich vegetable.  Since dropping my story that “Anything that resembles baby food can’t possible taste good” I can now appreciate its multifaceted uses.  Now squash is one of my favorite veges and I eagerly anticipate it’s fall harvest.  Another benefit to winter squash is it’s ability to keep throughout the winter (if stored properly).  Last fall purchasing 70 lbs of a delectable winter squash (from a local farmer) allowed me to cook em up until April!  Check out the recipes below – from a morning smoothie to a creamy evening desert.  Gotta love the winter squash!

Fall Harvest Smoothie

A simple easy smoothie.

8 oz apple

1 scoop GT vanilla whey protein

1 cup cooked winter squash

Blend it all, add water to desired consistency. The apples should be frozen!!  Also add 1 teaspoon of pumpkin pie spice to taste.

Banana Squash Protein Bars

These snack bars are perfect for the fall.  They are easy to make, convenient to travel with and freeze well.

.5 cup – unsweetened almond breeze

1 cup almond flour

.25 cup raw almonds

2.5 cups unsweetened applesauce    

2 tsp baking soda

7 oz banana

1 TBS ground cinnamon

.5 tsp ground cloves

2 egg whites

1 egg

6 scoops GT vanilla whey

9 oz cooked winter squash

1 TBS vanilla extract

Bake squash face down on cooking sheet coated with cooking spray at 375 degrees for 45min-1 hr until soft. Mix all the dry ingredients together and whisk to remove lumps. Mash the bananas and squash. Add all of the remaining items to the dry mixture. Mix well. Lightly greased 9×11 baking pan, and bake at 350 for 20 – 25 minutes. Let cool. Cut into 12 bars.  Keep in refrigerator or freezer.  The spices, squash and nuts can be changed for your personal tastes. Using 2 tsp baking soda per the recipe creates a more cake like texture, while reducing to 1 – 1.5 tsp creates a denser, more brownie like texture that holds up better for travel.

Butternut Squash and Apple Soup

Wonderful for fall/winter harvest – very satisfying!  Add cooked chicken breast to soup for a complete meal.

2 cups unsweetened apple juice

1.5 lbs apples

5 lbs butternut squash

2 tsp coconut aminos

2.5 TBS extra virgin olive oil

4 cups chopped onions

1.5 TBS curry powder

.5 tsp black pepper

2 cups water

Warm oil in large pot; add onions (about 3 large) and curry powder and cook, uncovered, for 15-30 minutes until onions are tender, stirring occasionally.  Peel squash (about 2 large), remove seeds, cut into chunks. Cut apples (about 4) into chunks.  Add squash, apples, amino acids, black pepper, and water to pot; bring to boil and cover, reduce heat to low, and cook for about half an hour until squash and apples are very soft. Process soup through blender or food processor. Pour soup back into pot, add apple juice and enough water to adjust consistency to your liking. Should be slightly sweet and quite thick.

Butternut Squash and Plantain Mash

A nutrient rich side dish.

1.5 lbs butternut squash

.25 cup low sodium chicken broth

4 garlic cloves

1 tsp extra virgin olive oil

.25 tsp black pepper

6 oz raw plantain

Preheat oven to 375 degrees. Lightly coat baking dish with cooking spray. Peel squash, cut in half, and scoop out the seeds. Cut into 1 inch pieces. Trim ends of plantain and cut lengthwise through skin and pry off. Cut the plantain crosswise in 1 inch pieces. Place squash, plantain, and garlic on baking sheet. Roast until tender, about 25min. Let cook slightly and peel garlic. In saucepan, heat chicken broth until simmering. Remove from heat and add garlic, squash, plantain, black pepper, and olive oil.

Roasted Squash & Pomegranate Seeds on Arugula

Easy, pretty, and very festive for the holidays.

4 oz raw arugula

2 TBS balsamic vinegar

2 TBS fresh orange juice

1 tsp ground cardamom

.5 tsp coconut aminos

1 TBS extra virgin olive oil

2 TBS raw pine nuts

1 pomegranate

1 raw acorn squash – cut into wedges

Preheat oven to 450. Whisk together orange juice, vinegar, olive oil and cardamom, set aside. Lay squash wedges in baking dish, spray with olive oil, aminos, and pepper. Roast for 15 minutes, turn and spray again, roast for another 15 minutes until brown and tender. In a large bowl mix arugula, pomegranate seeds and pine nuts. Toss with 1/2 the dressing. Place on serving platter with arugula in the middle, squash on the edges, drizzle dressing over the squash

Stuffed Acorn Squash with Chicken Breast

Short on ingredients; long on flavor. 

2 apples

4 grilled chicken breasts

1 tsp ground cinnamon

.33 cup dried apple juice sweetened cranberries

1 TBS extra virgin olive oil

2 acorn squash

Cut squash in half and remove seeds and pulp with spoon. Lightly coat baking sheet and place squash cut side down. Bake at 350 degrees for 30min. In large bowl, combine apples, cranberries, cinnamon, and olive oil to make stuffing. Turn halves over of cooked squash and stuff with apple mixture. Return to oven and bake for 30-35min longer until squash and apples are tender. Serve with grilled chicken breasts.

Butternut Custard

This goes well as a brunch dish, a snack, a side dish with baked chicken or even a dessert!

3 cups butternut squash

.25 cup raw coconut nectar

2 eggs

3 oz homemade GT hemp milk

2 tsp pumpkin pie spice

Cube butternut squash. Steam, boil, or bake the butternut squash until soft and place in food processor or blender with the rest of the ingredients. Process until smooth. Oil a baking dish or pie plate with coconut oil. Pour in the butternut mix. Bake at 375 for about 45 minutes, until set and lightly browned.

Posted in: Eat This!