Ingredients

• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup meatless pasta sauce
• 1 package (14 ounces) frozen potato and cheese pierogi, thawed
• 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• 1 cup frozen cubed butternut squash (about 5 ounces)
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/2 cup sour cream, optional

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 5 cups reduced-sodium chicken broth
• 3 medium carrots, julienned
• 1/4 teaspoon pepper
• 1 pound zucchini or yellow summer squash, julienned (about 6 cups)
• 3 medium tomatoes, chopped
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 2-1/2 cups frozen lima beans (about 12 ounces), thawed
• 2 cups cubed cooked turkey
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• Shredded Parmesan cheese

Ingredients

• 8 bacon strips, cut into 1-inch pieces
• 2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups shredded peeled butternut squash
• 2 medium parsnips, peeled and shredded
• 2 medium carrots, peeled and shredded
• 1 can (12 ounces) cola
• 1 can (8 ounces) tomato paste
• 1 cup water
• 1/3 cup honey mustard
• 1-1/2 teaspoons ground cumin
• 1-1/4 teaspoons salt
• 1 teaspoon ground allspice
• 1/2 teaspoon pepper
• 18 hamburger buns, split

Ingredients

• 2 small yellow summer squash
• 2 small zucchini
• 1 can (about 15 ounces) whole potatoes, drained
• 2 tablespoons olive oil
• 1 package (20 ounces) turkey breast tenderloins
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 package (5 ounces) torn mixed salad greens
• 1 cup salad croutons
• 1/2 cup red wine vinaigrette

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 tablespoon olive oil
• 1 small yellow summer squash, chopped
• 1 small zucchini, chopped
• 1 small sweet red pepper, chopped
• 2 cans (15 ounces each) diced tomatoes
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh cilantro
• Reduced-fat sour cream, optional

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 8 garlic cloves, chopped
• 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground nutmeg
• 4 cups peeled butternut squash, cut in 1-in. cubes
• 2 cups vegetable stock
• 2 cups half-and-half cream
• Salt and pepper to taste
• 8 cooked bacon strips, chopped
• 1 package (5.2 ounces) Boursin Garlic & Fine Herbs Gournay Cheese, crumbled

Ingredients

• 5 medium leeks (white portion only), sliced
• 2 tablespoons butter
• 4 cups cubed peeled butternut squash
• 4 cups chicken broth
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1-3/4 cups shredded cheddar cheese
• 1/4 cup sour cream
• 1 green onion, thinly sliced

Ingredients

• 1 small yellow summer squash
• 1 small zucchini
• 1 tablespoon butter, melted
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

Ingredients

• 4 cups cubed peeled butternut squash
• 1 tablespoon olive oil
• 2 tablespoons minced fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SOUP:
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 4 cups water
• 1 medium sweet potato, chopped
• 1 medium carrot, chopped

Ingredients

• 1 teaspoon butter
• 1 teaspoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped carrot
• 1 garlic clove, minced
• 1-1/2 cups cubed peeled butternut squash
• 1-1/2 cups chicken stock
• 1/4 teaspoon dried sage leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Pinch crushed red pepper flakes

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound beef stew meat (3/4-inch cubes)
• 5 tablespoons olive oil, divided
• 1 large portobello mushroom, stem removed, chopped
• 1 medium onion, chopped
• 1 fennel bulb, chopped
• 1 garlic clove, minced
• 8 cups beef stock
• 2 cups water
• 2 cups cubed peeled butternut squash
• 1 large baking potato, peeled and cubed
• 2 large carrots, cut into 1/2-inch slices
• 2/3 cup quick-cooking barley
• 2 teaspoons minced fresh thyme
• Dash ground nutmeg
• 1/4 cup minced fresh parsley

Ingredients

• 1 medium spaghetti squash (about 4 pounds)
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 medium onion, finely chopped
• 2 celery ribs, thinly sliced
• 1/2 cup butter, cubed
• 2 garlic cloves, minced
• 1/2 pound bulk pork sausage, cooked and drained
• 1 cup frozen corn
• 2 tablespoons poultry seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped walnuts, toasted
• 1 cup chicken broth
• 1/4 cup grated Parmesan cheese

Ingredients

• 1/3 cup plus 1 tablespoon all-purpose flour, divided
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
• 1 tablespoon canola oil
• 2-3/4 cups cubed peeled butternut squash
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen corn, thawed
• 1 medium onion, chopped
• 2 tablespoons cider vinegar
• 1 bay leaf
• 2-1/2 cups reduced-sodium chicken broth
• 1-2/3 cups frozen shelled edamame, thawed

Ingredients

• 4 medium carrots, shredded
• 1 medium yellow summer squash, shredded
• 1 medium zucchini, shredded
• 1 medium sweet red pepper, finely chopped
• 2 medium tomatoes, seeded and chopped
• 1 small red onion, finely chopped
• 1/2 cup ketchup
• 3 tablespoons minced fresh basil or 3 teaspoons dried basil
• 3 tablespoons molasses
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds lean ground beef (90% lean)
• 10 whole wheat hamburger buns, split

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium butternut squash (about 4 pounds), peeled and cubed
• 3 cans (14-1/2 ounces each) vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, minced
• 1 cinnamon stick (3 inches)
• 1 package (8 ounces) cream cheese, cubed and softened
• Optional: Crystallized ginger and fresh cracked pepper

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
• 3 medium potatoes (about 1 pound), peeled and cubed
• 1 large onion, diced
• 2 chicken bouillon cubes
• 2 garlic cloves, minced
• 5 cups water
• Sour cream and minced fresh chives, optional

Ingredients

• 1 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small onion, chopped
• 1 cup shredded part-skim mozzarella cheese
• 1 medium tomato, sliced
• 1/4 cup crumbled feta cheese
• 4 large eggs
• 1 cup fat-free milk
• 2 tablespoons minced fresh basil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

Ingredients

• 3/4 cup packed brown sugar, divided
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 pounds butternut squash, peeled, seeded and thinly sliced (about 4 cups)
• 1 can (21 ounces) apple pie filling
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 6 tablespoons cold butter, cubed

Ingredients

• 1 medium spaghetti squash (about 4 pounds)
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 medium tomatoes, chopped
• 1 cup dry bread crumbs
• 1 cup ricotta cheese
• 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese

Ingredients

• 1 package (16 ounces) orzo pasta
• 2 small yellow summer squash, halved lengthwise
• 1 medium zucchini, halved lengthwise
• 1 medium red onion, quartered
• 8 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 3 tablespoons lemon juice
• 8 ounces smoked mozzarella cheese, cut into 1/4-inch cubes
• 1-1/2 cups grape tomatoes, halved lengthwise
• 1/2 cup chopped fresh basil
• 1/2 cup pine nuts, toasted

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 bay leaf
• 6 cups reduced-sodium vegetable broth
• 1 can (14 ounces) fire-roasted diced tomatoes, undrained
• 1 pound medium potatoes, chopped
• 1 cup cut fresh green beans
• 1 cup chopped fresh or frozen spinach
• 1/4 cup chopped parsley

Ingredients

• SQUASH:
• 1 medium spaghetti squash (about 4 pounds)
• 2 teaspoons olive oil
• Salt and pepper, to taste
• ALFREDO:
• 8 tablespoons butter, divided
• 1 garlic clove, minced
• 1-1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage leaves, optional
• 1/4 teaspoon pepper
• 2 cups grated Parmesan cheese, divided
• 1/4 cup sprigs fresh parsley, stems removed, chopped

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped
• 2 medium apples, cored and chopped
• 1 small onion, chopped
• 3 garlic cloves
• 2 cups reduced-sodium vegetable broth
• 2 leaves fresh sage
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground nutmeg
• 3/4 cup coconut milk
• Freshly cracked black pepper, for serving

It’s best to harvest winter squash when they are hard and firm to the touch. This means that winter squash often have thick, leathery skin.

Can you eat acorn squash skin?

Yes, you can definitely eat acorn squash skin. It’s quite nutritious and is an excellent source of fiber and vitamin A. You’ll want to cook the squash first. Adding heat—whether by roasting, baking, steaming or even microwaving—makes the skin soft and tender. If you’re in need of some inspiration, I like wild rice-stuffed squash, candied acorn squash and baked acorn squash.

What other kinds of squash skin can you eat?

Technically, all squash skin is edible. However, edible is not the same as tasty. While it may be safe to eat, winter squash skin is not always enjoyable. Types of winter squash with thin skin are your best bet for truly edible skin. This includes delicata and honeynut squash. Younger and smaller-sized butternut and kabocha squash may have skin that’s tender enough to eat, but check to see. Try the skin after cooking; scoop the flesh out of the skin if necessary.

What types of squash skin shouldn’t you eat?

Spaghetti squash skin is definitely a no-go. When cooked, many liken the texture of its skin to crunching on eggshells. (Yikes!) Fortunately, spaghetti squash is easy to scoop from its shell after it’s cooked. Other winter squashes with less-than-tasty skin include thicker-skinned varieties such as butternut, Hubbard and red kuri.

The post Can You Eat Acorn Squash Skin? appeared first on Taste Recipes.

Unlike summer squash, members of the winter squash family take their time reaching maturity and are harvested late in the season. Tough rinds and a long shelf life mean they can be enjoyed well into the winter, months after being picked.

The key to great flavor, and good storage if you decide to stock up, is knowing how to pick a good spaghetti squash.

How to Pick a Good Spaghetti Squash

Look for a matte, golden color

When immature, the skin is shiny and pale yellow. A ripe spaghetti squash has an even, golden color. Its shininess will have changed to a rich matte finish. Any sign of green spotting or streaking means the squash isn’t completely ripe.

Feel for smooth, thick skin

Ripe spaghetti squash has thick skin. The best way to confirm that is to do a fingernail test. If you’re able to mark, puncture or leave a depression in the skin with your fingernail, the squash is either unripe or overripe. You want a Goldilocks squash! Any dark, mushy spots or signs of mold on the skin are indications that the spaghetti squash is past its prime.

Check the weight

A fully ripe spaghetti squash will feel heavy for its size. Most weigh in around four pounds, with some reaching a whopping eight pounds. Heaviness is a pretty good indicator that the flesh inside is ripe.

Once you’ve found “the one” (or several if you’re stocking up for winter), you’re on your way to delicious spaghetti squash recipes! Short on time? Try this quick and easy Instant Pot spaghetti squash recipe.

The post How to Pick a Good Spaghetti Squash appeared first on Taste Recipes.

What we’re not here for? The dangerous task of trying to cut this notoriously thick-skinned vegetable. Enter Instagram user @SidneyRaz, a creator known for testing life hacks. His viral Instagram reel shows how to cut butternut squash using a super simple method: rolling the squash back and forth to slice right through it.

How to Cut Butternut Squash

“Here’s something I didn’t know until I was in my 30s,” @SidneyRaz says. “Rocking a thick vegetable back and forth makes it easier to cut.” The viral reel shows him placing his knife on the butternut squash and rocking it gently back and forth. His knife easily slices through while his fingers maintain a safe distance from the sharp knife. Genius!

Here’s how the squash hack works.

Step 1: Set the squash on a sturdy surface

Set the butternut squash lengthwise on a sturdy surface, like a wooden cutting board. Grasp the bulb end of the squash with your non-dominant hand.

Step 2: Set the blade on the squash

With a sharp knife in your dominant hand, set the blade about one inch from the stem end of the squash.

Step 3: Roll the squash

Gently roll the squash back and forth with your non-dominant hand while applying steady downward pressure on the knife. The knife should easily slide through the tough skin.

Step 4: Peel and continue to cut the squash

Place the squash on the flat, just-cut end and use a vegetable peeler to peel the skin off the squash. Then, continue slicing or cutting the squash into the desired shapes.

Does this work with other types of squash?

Absolutely! This hack will work with any type of winter squash, like acorn squash, spaghetti squash, buttercup squash, delicata squash or sugar pumpkins.

What’s the best knife to use for cutting butternut squash?

The best knife for cutting butternut squash is a chef’s knife. (A chef’s knife is one of the four knives every kitchen should have.) You’ll want to use one that’s at least 8″ long. The sharper the knife, the better. Sharpen your knives at home with this knife sharpening tool, then send them out to be professionally sharpened every year or two.

The post How to Cut Butternut Squash appeared first on Taste Recipes.

Ingredients

• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• Dash pepper
• 2 tablespoons butter
• 3 cups cubed peeled butternut squash
• 3 tablespoons brown sugar
• 1 tablespoon minced fresh gingerroot
• BATTER:
• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup 2% milk
• 3/4 cup chai tea latte concentrate
• 2 large eggs, room temperature, separated
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Optional: maple syrup, butter and chopped walnuts

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped shallots
• 2 cups apple cider or juice
• 1/2 cup vegetable broth
• RAVIOLI:
• 1 cup mashed cooked butternut squash
• 1 cup mashed sweet potatoes
• 2 tablespoons butter, melted
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1 package (12 ounces) wonton wrappers
• Optional: 1/3 cup chopped pecans and minced parsley

Ingredients

• 2 tablespoons olive oil
• 1 cup cubed peeled butternut squash
• 1 cup cubed fresh pumpkin
• 1 small onion, chopped
• 12 ounces smoked Polish sausage, sliced
• 1 garlic clove, minced
• 3 cups chicken or vegetable broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 ounces cream cheese, cubed
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1/2 teaspoon ground cumin
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 2 tablespoons minced fresh basil

Ingredients

• 3/4 pound maple-flavored bacon strips
• 1 loaf (16 ounces) ciabatta bread, cut into 1-inch cubes
• 1/4 cup butter
• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 cups cubed peeled butternut squash (1/2-inch cubes)
• 1-1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1/2 cup water
• 1/4 cup chopped fresh sage
• 1-1/2 cups shredded cheddar cheese
• 1 cup (4 ounces) crumbled Gorgonzola cheese
• 9 large eggs, lightly beaten
• 1-1/2 cups heavy whipping cream
• 1 cup 2% milk
• 1 teaspoon Italian seasoning
• FRIED SAGE LEAVES:
• 1/4 cup butter
• 1/2 cup fresh sage leaves
• Maple syrup