This doubles as an entr?or a seasonal side dish at a holiday table. Make it into a large casserole or cube and divide the squash among individual gratin dishes before baking.
When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.
Sweet-tasting butternut squash is the perfect foil for spicy curry paste. If you want an extra-velvety texture, strain the soup after puréeing.
Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up in an easy way for a satisfying side dish.
Stir 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast into the cooked and shredded squash if desired. Both offer lovely cheesy, nutty flavour.
Sink your teeth into this hearty pasta gratin. It has all the fall flavours we’re craving this time of year: sweet squash, smoky bacon and melt-in-your-mouth cheesy goodness.
Sweet, tender butternut squash mixes with peppery watercress and hearty chickpeas for a filling dinner for two or an appetizer for four. Serve with pita or flatbread.
There are endless ways to enjoy baked squash. Glaze it with maple and ginger or top it with one of the other variations below.
Tangy mustard, sweet maple syrup and robust rosemary make the perfect flavour combination for baked squash wedges. To add a little kick, use spicy Italian sausages instead of the mild ones.
Sweet spaghetti squash, roasted then baked with a savoury bread crumb and Parmesan topping, is a great accompaniment to roast turkey. Fresh bread crumbs make a light and crispy crust, so it's worth making your own in the food processor.
