3 Squash Recipes To Try This Fall
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One of many great things about the fall season is that you get to change your diet a bit by adding numerous seasonal produce found at your local farmers market. Even the produce that doesn’t seem that exciting becomes so when you have the right recipe and when it’s available for a limited time. Squash is one such produce. It can be found in abundance during the fall and you should make use of it while you can while including it in as many of your meals as you can.
Here’s how to make 3 best squash recipes without the diet getting boring.
Soups
The first thing that comes to mind when you hear the words squash and autumn is a warm soup. This many not seem like the most exciting meal, but there’s a lot you can do with it and make it more interesting with small tweaks.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine the olive oil, ¼ teaspoon salt, and the cumin, coriander, and cardamom; stir until well combined. Add the carrots and butternut squash (how long does butternut squash last?) and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet and roast for 30 minutes or until tender.
Pour one-third of the broth into a blender. Add the pepper, ginger, orange zest, and one-third of the roasted vegetables and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in ¼ teaspoon salt and the orange juice and lemon juice. Taste; you may want to add another spritz of lemon juice or a pinch of salt. Store the soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Artichoke Quinoa Stuffed Acorn Squash
This is a meal that’s simple enough for almost anyone to make but also can be presentable enough to be something you can serve at a fancy dinner party. It’s also rather easy to make and rather easy to clean up after, which is always a plus in a busy home.
Preheat the oven to 400°F. Trim just the very bottom away from the acorn squash so that it can stand up on the cutting board. Halve by cutting, from the top down, close to the center of the squash. Scoop out any seeds. Place squash on a baking sheet and rub each half with 1 tsp vegetable oil (how long does vegetable oil last?) and sprinkle with salt and pepper. Roast until tender and can easily be pierced with a knife, 30 to 35 minutes.
Combine the red quinoa (how long does quinoa last?), 1 ¼ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
Remove the pits from the dates and chop the fruit. Roughly chop the walnuts (how long do walnuts last?). Destem the kale and roughly chop the leaves. Peel and thinly slice the shallot.
Place the large nonstick skillet over medium heat and add the butter. Once melted, add the chopped dates, walnuts, and a pinch of salt. Cook, by stirring occasionally, until the nuts are toasted, about 1 to 2 minutes. Transfer the walnut date butter to a bowl and cover to keep warm.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Once hot, add the sliced shallot and a pinch of salt and pepper. Cook until softened, about 2 to 3 minutes. Add the chopped kale and cook until wilted, about 2 to 3 minutes. Add the cooked red quinoa and white balsamic vinegar the skillet and stir well to combine.
Curried Butternut and White Bean Tacos
It’s often hard to find healthy meals that both meet the dietary needs you set for your family and are delicious and something that will actually feel like a treat to eat. This dish however, will have all the healthy ingredients you want but still feel like you’re just grabbing a taco of the food truck.
Heat 2 tablespoons of the oil in a large non-stick pan over medium heat. Add the squash and the salt and cook, stirring occasionally, for 15-20 minutes, until the squash is tender and lightly browned.
Push the squash to one one side of the pan, and add the final tablespoon of oil. Add the garlic and cook for 1-2 minutes, then stir into the squash and sprinkle on the curry powder, cumin, and cayenne. Cook for about 1 minute, until the spices are evenly distributed across the squash. Taste and sprinkle on more salt if desired.
In another bowl, stir together the beans, salt, lemon, thyme, and parsley.
Gently fold the squash into the the beans. Distribute the filling across 8 small corn tortillas (how long do corn tortillas last?), drizzle with lime cashew cream, and garnish with additional parsley or cilantro.
All information you need to know regarding butternut squash, click here!
