In This Post
- A Note on Squash Varieties & Storage
- Recipe 1: Stuffed Spaghetti Squash with Meat Sauce
- Recipe 2: Burrito Butternut Squash Boats
- Recipe 3: Butternut Squash & Bacon Casserole
- Recipe 4: Creamy Curried Squash Soup
- Recipe 5: Simple Squash & Kale Curry
- Recipe 6: Hidden Squash Mac & Cheese
- Printable Checklist
Today I am going to share six recipes using my all-time favorite vegetable: squash.
If you are someone who claims they don’t like squash, I would encourage you to stick with me. In several of these recipes, the squash is the main ingredient, but it is supported by so many other flavors, like bacon, enchilada sauce, or sharp cheddar, that the “squashiness” is completely camouflaged.
These recipes are about using the squash to accentuate the deliciousness of the meal without being overpowering.
You can follow along with me as I chop, roast, and taste-test all six of these recipes in the video below.
A Note on Squash Varieties & Storage
While most online recipes call for Butternut squash, you can use any “meaty” sweet-style winter squash for these dishes. Today, I am using a mix of:
- Burgess Buttercup
- Kabocha
- Blue Hubbard
- Butternut
Squash stores incredibly well in a cool, dark room, usually lasting until January or February. Once mid-February hits, keep an eye on them; they can start to soften and rot quickly.
Recipe 1: Stuffed Spaghetti Squash with Meat Sauce
This is a staple in our house. It freezes well and is incredibly satisfying. I use my standard spaghetti sauce recipe for this, which you can find on the blog or in the Little Mountain Ranch Family Cookbook.
Ingredients:
Spaghetti Squash (halved)
Meaty Spaghetti Sauce (thick, not too watery)
Mozzarella Cheese (shredded)
Method:
- Pre-cook the Squash: I recommend baking your halved spaghetti squash at 350°F for about 20 minutes before stuffing. This ensures the squash cooks through without the cheese burning.
- Fill: Fill the cavity with a hearty, meaty spaghetti sauce. (You can also add a layer of cooked rice at the bottom if you want it more filling).
- Top: Cover generously with mozzarella cheese.
- Bake: Bake at 350°F until a fork slides easily through the squash flesh and the cheese is bubbly.
Recipe 2: Burrito Butternut Squash Boats
This was a new experiment for me, and it turned out to be a winner. It uses a “Tex-Mex” flavor profile that really masks the sweetness of the squash.
Ingredients:
- Butternut Squash (halved and roasted)
- 1.5 lbs Ground Beef (browned)
- 1 Onion (diced)
- Garlic (minced)
- 1 can Black Beans
- Enchilada Sauce (generous amount)
- Corn (frozen, fresh, or canned)
- Cheese for topping
Method:
- Prep: Roast halved butternut squash until tender enough to scoop, but not mushy.
- Scoop: Scoop out the center flesh, leaving a sturdy “boat” shell. (I save the scooped-out squash for other recipes to hide the flavor for my picky eaters, but you can mix it back into the filling if you prefer).
- The Filling: Brown the ground beef with the onion and garlic. Stir in the black beans, corn, and plenty of enchilada sauce.
- Stuff: Fill the boats with the beef and bean mixture.
- Bake: Top with cheese and bake at 350°F until hot and bubbly.
Recipe 3: Butternut Squash & Bacon Casserole
This is, without a doubt, the crowd favorite. Honestly, anything with bacon is going to be a hit. I think I might start serving this as a holiday side dish instead of plain roasted squash.
Ingredients:
- 1 Small Butternut Squash (peeled and cubed)
- Bacon (chopped)
- Onion (diced)
- Garlic (minced)
- Kale (approx. 3 cups, chopped)
- Butter (a generous knob)
- Seasonings: Salt, Pepper, Thyme, Sage
- Topping: Breadcrumbs mixed with parsley, thyme, basil, and a tablespoon of olive oil.
Method:
- Fry the bacon pieces until crisp and remove them from the pan.
- In the rendered bacon fat, sauté the onions, garlic, and cubed squash.
- Add the butter and seasonings (salt, pepper, thyme, sage).
- Toss in the kale and the cooked bacon.
- Transfer the mixture to a 9×13 casserole dish.
- Top with the herbed breadcrumb mixture and bake at 370°F for about 30 minutes (or until squash is tender).
Recipe 4: Creamy Curried Squash Soup
This recipe comes from our Little Mountain Ranch Family Cookbook. It is rich, creamy, and perfect comfort food for a freezing cold day.
Ingredients:
- Butternut Squash (roasted and scooped)
- Potatoes (peeled and chopped)
- Onion & Garlic
- Chicken Broth
- Curry Powder (approx. 2 tbsp, to taste)
- Nutmeg (a few shakes)
- 1 can Organic Coconut Milk
Method:
- Sauté onions, garlic, and chopped potatoes in butter and olive oil.
- Add the pre-cooked squash flesh and cover with chicken broth.
- Simmer until the potatoes are soft.
- Season: Add the curry powder and nutmeg.
- Blend: Puree until perfectly smooth using a Vitamix or immersion blender.
- Finish: Stir in the can of coconut milk for luxurious creaminess.
Recipe 5: Simple Squash & Kale Curry
Similar to the soup, but served as a chunky, hearty main dish over rice.
Ingredients:
- Roasted Squash (cubed)
- Kale (chopped)
- Onion & Garlic
- Curry Powder
- Coconut Milk
- Chicken Broth (splash)
Method:
- Sauté onions and garlic until aromatic.
- Add curry powder and fry for a minute to release the oils.
- Add roasted squash cubes and chopped kale.
- Simmer with coconut milk and a splash of chicken broth until the kale is tender and the flavors have melded.
Recipe 6: Hidden Squash Mac & Cheese
I started to wonder if I really liked squash, or if I just liked cheese! This recipe is brilliant for getting extra nutrients into kids (or adults) who claim to hate vegetables.
Ingredients:
- 4 cups Squash (cubed)
- Macaroni noodles
- Milk (approx. 2 cups)
- Chicken Broth (splash, for smoothing)
- 1 cup Cheddar Cheese (plus extra for topping)
- Salt & Thyme
Method:
- The Sauce Base: Sauté the squash cubes in butter. Add the milk and simmer until the squash is completely soft.
- Blend: Puree the squash and milk mixture (adding a splash of broth if needed) until completely smooth and bright yellow.
- Combine: Pour the yellow sauce over cooked macaroni noodles.
- Cheese: Stir in the cheddar cheese until melted. Season with salt and thyme.
- Bake (Optional): Transfer to a baking dish, top with more cheese and breadcrumbs, and bake until golden.
Printable Checklist: Squash Success
- Pre-cook spaghetti squash for 20 minutes before stuffing to ensure even cooking.
- Use Bacon Fat to sauté the veggies for the casserole—it adds incredible depth.
- Coconut Milk is the secret to a velvety soup texture without using heavy cream.
- Blend it: For picky eaters, pureeing squash into cheese sauce is the ultimate camouflage.
- Check your storage: If storing squash under beds or in closets, check weekly for soft spots!
I hope this gives you some inspiration to tackle that pile of squash in your cold room. Whether you love the flavor or just want to hide it under some cheese, there is a recipe here for you.
I would love to hear your favorite way to prepare squash in the comments below.