There are lots of good reasons to eat squash, such as nutrition and health, but the main one is because squash is so delicious! Here are a few ways to include squash in your diet, including some different twists on the norm.
Anyone who doesn’t want to deal with cutting thick squash rind can roast squash whole on a baking sheet, pierce the squash with a knife before cooking and it will take a little longer to cook.
Spaghetti Squash Fritters
- 1 medium spaghetti squash
- 2 russet potatoes, peeled
- 1 small onion
- 1 large garlic clove
- ¼ cup flour or 2 tablespoons corn starch
- 2 eggs
- Salt and pepper
- Olive oil for frying
Cut the squash in half, scoop out the seeds and roast in a preheated 375F oven. Cook for 45 min-1 hour, squash is done when you can pierce it easily with a knife. When cool, scoop out the flesh and squeeze out any extra liquid. If you have a dry squash you may not need to use the potatoes, otherwise the potatoe helps keep the fritters together.
Grate the potatoes, onion and garlic. Mix in the squash, eggs and flour and season with salt and pepper. Scoop the fritters into a prepared pan with hot oil, and fry on each side until golden brown.
Thai-Spiced Pumpkin Soup
- 3 tbsp extra virgin coconut oil or olive oil
- 1 medium pumpkin, roasted
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 thumb-sized piece of ginger, finely chopped or grated
- 1 stalk lemongrass, bruised and then finely chopped (add zest of 1 lemon as an alternative)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1-2 tbsp Thai red curry paste, or to taste
- 1 can coconut milk
- 4 cups stock or water
- 1 tsp coconut sugar or brown sugar
- 1 ½ tsp fish sauce or 1 tsp salt, or to taste
Cut the squash in half, scoop out the seeds and roast in a preheated 375F oven. Cook for 45 min-1 hour, squash is done when you can pierce it easily with a knife. When cool, scoop out the flesh.
Fry the onion, garlic, ginger and lemongrass until the onion is translucent. Add the spices and curry paste and fry for 3-4 minutes, then add the coconut milk, stock and pumpkin. Season with fish sauce and coconut sugar. Simmer for 35 – 45 minutes. Blend the soup until smooth.
Roast Squash and Garlic Dip
- 1 small-medium Buttercup Squash
- 1 head Garlic
- 2 Tbsp Olive Oil
- 2 Tbsp Tahini
- Juice and zest of 1 lemon
- 1 Tsp Turmeric powder
- Pinch Cayenne powder
- Salt & pepper to taste
Cut the squash in half, scoop out the seeds and roast in a preheated 375F oven. Cut the garlic in half, drizzle with oil, wrap in foil and roast with the squash. Cook for 45 min-1 hour, squash is done when you can pierce it easily with a knife.
Once the squash and garlic have cooled, remove the skin and squish the garlic cloves from the head and place in a bowl and mash them smooth, then add the rest of the ingredients. This can also be done with an immersion blender or a food processor. Serve with raw vegetables and/or bread.