Winter Squash Recipes

By Getty Stewart, Professional Home Economist

Most squash are easily substituted.  Acorn, butternut, buttercup, delicata and kabocha are fairly similar and can be use interchangeably. Delicata and kabocha are most like sweet potato and can also be used in recipes calling for sweet potatoes. Spaghetti squash has a very unique stringy texture that makes the most wonderful, delicious and nutritious substitute for spaghetti noodles.  Hubbard, turban and buttercup are the most difficult to cut through and may work best as decorations.

Simple Cubed or Pureed Squash

Submitted by Getty Stewart, PHEc.

Sometimes, simple is best. If you’re just looking for a delicious side dish that provides a little more interest, nutrition and flavour than potatoes or rice, try these techniques to cook squash. Once you have the flesh, choose seasonings that will accompany your meal or simply use a little salt and pepper and serve either cubed or mashed like potatoes or sweet potatoes.

Oven Baking:

Cut squash in half lengthwise and scoop out seeds. Place cut-side down in a greased baking dish. Bake at 350°F (180° C) for 45 minutes to 1 hour or until tender. Once cool to touch, remove flesh from rind.  Cube or mash.


Cut squash into large pieces, remove seeds and place in steamer and cook until tender, about 25 to 35 minutes. Remove flesh from rind and cube or mash. Butternut squash has a thinner skin than most squash, to steam it, peel and cut squash to desired size before steaming. HINT: Cut the neck off the butternut squash and stand it upright on a cutting board to make peeling easier. Scoop out the seeds from the bulb, slice it into disks and then peel.


Peel and cut squash into pieces. Cover with water and boil until tender, about 15 to 20 minutes.

My Roots are Showing – Roasted Root Vegetables

Submitted by Jennifer Dyck, PHEc. Recipe courtesy of the Manitoba Canola Growers.

1/3 cup         canola oil                                                         75 mL

1/3 cup        Manitoba maple syrup                                   75 mL

1/3 cup        Maple Leaf Distillers Maple                           75 mL

2 1/2 cup     red potatoes, cut into wedge                        625 mL

2 cup            acorn squash, peeled and cut into cubes   500 mL

1 cup            rutabaga, peeled and cut into cubes           250 mL

4                    parsnips, peeled and cut lengthwise             4

4                    carrots, peeled and cut lengthwise                4

1 head          garlic, peeled and separated into cloves      1 head

1                    large red onion, cut into eighths                      1

1 tsp              salt and pepper                                                5 mL

1 Tbsp           dried basil                                                         15 mL
Preheat oven to 425 F (220 C). Mix together all ingredients. Place mixture on roasting pan lined with parchment paper (for easy cleanup). Bake for 40 – 45 minutes, or until tested done. Turn vegetables occasionally. Makes

4 – 6 servings.

Spaghetti Squash with Butter and Parmesan

By Getty Stewart, PHEc,

1                   Spaghetti Squash

2 Tbsp          Vegetable Oil

2 Tbsp          Butter, melted

¼ cup           Parmesan Cheese, freshly grated

Salt and Pepper to taste

3 Tbsp          Chopped parsley

Preheat oven to 350°F (180°C). Lightly grease a baking sheet. Cut spaghetti squash in half lengthwise and remove seeds. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30- 60 minutes until a sharp knife can be inserted with only a little resistance. Remove squash from oven and cool slightly.  Use a fork gently scrape the inside of the squash to create spaghetti like strands.  Scoop into a serving bowl and toss with melted butter, parmesan cheese, salt, pepper and chopped parsley.


Mediterranean Spaghetti Squash

Submitted by Carly Gabler, RD, PHEc

1                      Spaghetti Squash, halved lengthwise and seeded

2 Tbsp            Vegetable Oil

1                      Onion, chopped

1 clove             Garlic, minced

1 ½ cups          Chopped Tomatoes

¾ cup               Crumbled Feta Cheese

3 Tbsp             Sliced Black Olives

2 Tbsp             Chopped Fresh Basil

Preheat oven to 350°F (180°C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven. Set aside to cool.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a fork to scrape the stringy pulp from the squash. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.


Confetti Spaghetti Squash

Courtesy of previous article by Donna Nelson, Public Health Nutritionist

1/4 cup                Chicken Broth                                     60 mL

1 tsp                     Olive Oil                                             5 mL

1 tsp                     Wine Vinegar                                      5 ml

1/2 cup                 Diced Green Pepper                        125 mL

1/2 cup                 Diced Sweet Red Pepper                 125 mL

1/4 cup                 Diced Onion                                       60 mL

1/4 cup                 Minced Fresh Parsley                       60 mL

1/4 tsp                  Ground Cumin                                    1 mL

1                          Clove Garlic, minced                             1

1                          Medium Spaghetti Squash, cooked      1

Combine all of the ingredients except the squash in a bowl. Cover with plastic wrap and microwave on high for about two minutes. Add the cooked squash and toss until mixed. Cover and microwave for two additional minutes. Serve piping hot and enjoy the sumptuous squash!


Coconut Curried Butternut Squash Soup
Submitted by Amanda MacDonald, Manitoba Association of Home Economists member

1                      Butternut Squash

4 tbsp               Extra-virgin Olive oil

1 tsp                 Salt

½ tsp                Pepper

1                      Onion (diced)

3 cloves           Garlic (diced)

1/2 inch            Fresh Gingerroot (chopped)

1                      Jalapeno Pepper (diced)

2 Tbsp              Curry Paste (red)

5-6 cups           Vegetable Stock

1 can                Coconut Milk

1 Tbsp              Chopped fresh cilantro or basil (garnish)

Pre-heat oven 375°F.  Cut squash into quarters, remove seeds, drizzle with 2 Tbsp olive oil, salt and pepper and place cut side down on a baking sheet. Bake squash for 30-35 min until fork tender.

Meanwhile, in a large soup pot, heat 2 tbsp olive oil.  Add onions, garlic, ginger, and jalapeno and sauté until soft.  Add curry paste, stir and continue to sauté. Add vegetable stock. Scrape squash flesh from the skin and mash into the soup. Add can of coconut milk.  Adjust thickness of soup with additional vegetable stock or water.  Simmer for 15 minutes.  Use an immersion blender or pour into blender to puree into a smooth textured soup.  Adjust seasoning as desired. Garnish with chopped cilantro or basil and serve. 


Butternut Squash and Carrot Soup

Submitted by Getty Stewart, PHEc.  Recipe created by the Home Economists of Winnipeg Hydro.

1 Tbsp       Olive Oil

1                 Onion, chopped

1                 Butternut Squash, peeled, halved, seeded and coarsely chopped

3                 Carrots, coarsely chopped

1/2 tsp       Sugar

1 tsp           Paprika

1 tsp           Cumin

3/4 tsp        Turmeric

3/4 tsp         Coriander

6 cups          Vegetable or Chicken Broth

1 Tbsp          Lime Juice
Salt and Pepper to taste

1/2 cup         Cream

2 tbsp            Cilantro or Parsley, chopped

In a large saucepan, heat oil and sauté onion until soft. Add squash, carrots and sugar and sauté for 10 minutes. Add paprika, cumin, turmeric and coriander and sauté for 5 minutes. Add broth and bring to boil.
Reduce heat and simmer for 30-40 minutes until veggies are soft. Puree soup using an immersion blender or food processor. Add salt and pepper, lime juice to taste. Slowly add cream to soup.
Garnish with chopped cilantro or parsley.


Grilled Acorn Squash with Balsamic Drizzle

Submitted by Jennifer Dyck, PHEc.  Recipe courtesy of the Manitoba Canola Growers.

2                    acorn squash (about 3 lb / 1.5 kg)                 2

1/4 cup         canola oil, divided                                         60 mL

1/2 tsp           salt, divided                                                   2 mL

1/2 tsp           pepper, divided                                             2 mL

1 Tbsp           chopped fresh sage                                      15 mL

1 Tbsp           balsamic vinegar                                          15 mL

1 tsp              Dijon mustard                                               5 mL

1                    clove garlic, minced                                     1 mL

Cut both squash in half lengthwise and scoop out the seeds. Cut halves crosswise into 1/4 inch thick slices; place in a large bowl. Add half of each the oil, salt and pepper and toss to coat.

Place squash on lightly oiled grill over medium heat. Close lid and grill, turning once, until tender and browned, about 10 minutes. Whisk together sage, vinegar, mustard garlic, and remaining oil, salt and pepper. Drizzle this mixture over grilled squash.


Garlic Mashed Potatoes in Acorn Squash Rings

Courtesy of previous article by Dorothy Lang from the Association of Saskatchewan Home Economists.

Here’s an interesting and decorative way to present mashed potatoes.

1             acorn squash                                                                                    16           medium potatoes, peeled and quartered                                    2 tbsps   butter or margarine
2              cloves garlic, crushed
2 1/2 cup   1% milk
salt and pepper to taste
2 tsps        finely chopped fresh dill or 1/2 tsp dried (optional)

Slice squash into 1/2 inch (1 cm) crosswise rings, clean out centre, lay flat in a large skillet, add water to cover bottom of pan, cover and cook over medium heat until fork tender, about 20 minutes. Drain; keep warm.

Boil potatoes in salted water until fork tender, about 10 minutes. Drain potatoes, return to pot, and mash with potato masher until all large pieces are broken up. In a small saucepan, over medium-low heat melt butter, add garlic and sauté for 1 minute. Add milk, increase heat to medium, and heat until hot but not boiling. Add milk mixture gradually to potatoes, while mashing, until all milk is used and potatoes are creamy. Stir in dill if desired.

Serve in the middle of acorn rings.

Makes 6 servings.


Rockin’ Ravioli with Butternut Squash Filling

Submitted by Jennifer Dyck, PHEc.  Recipe courtesy of the Manitoba Canola Growers.

Pasta Dough

1 1/4 cup         all-purpose flour                         300 mL

1/2 cup           cake flour                                      125 mL

1/2 tsp            salt                                                2 mL

2                     eggs, beaten slightly                      2

2 Tbsp            canola oil                                       30 mL

1 Tbsp            water                                             15 mL

3 Tbsp            chives, chopped                          45 mL
Measure all ingredients, except chives, into a food processor and process for about 1 minute, until mixture begins to form a ball. Scoop out dough onto a floured board and knead dough, while incorporating chopped chives and extra flour as needed, for about 5 minutes. Form dough into a ball, wrap with plastic wrap and let sit at room temperature for 1 hour. Set up pasta machine.

Cut dough into four pieces, keeping dough covered as you work. Roll each piece through machine settings: One, Four and Seven. Cut each strip into 6 or 7 pieces which will measure approximately 3 x 6 inches (7.5 x 15 cm).

Place 1 tsp of butternut filling on each 3 inch end. Moisten all around with water. Fold one end over the other to end up with 3 x 3 inch (7.5 x 7.5 cm) ravioli. Cook in boiling salted water for 2 minutes.

Butternut Squash and Pecan Filling

1       large butternut squash, seeds removed and cut into large chunks            1

1        large onion, peeled and cut in half                                         1

1 head   garlic, top cut off to expose tips of garlic within head     1 head

2-4 Tbsp    canola oil                                                                  30-60 mL

1/4 cup      yogurt                                                                           60 mL

2 tsp           lemon juice                                                                  10 mL

1 tsp           lemon zest                                                                     5 mL

2 Tbsp        chopped chives                                                            30 mL

1/4 cup       pecans, finely chopped                                              60 mL

salt and pepper, to taste

Brush all sides of squash chunks, onion halves and garlic head liberally with canola oil. Place on parchment paper-lined baking sheet and bake at 350 F (180 C) for 45- 60 minutes, until vegetables are soft and nicely browned. Remove skins from squash and garlic. Process all vegetable pieces in food processor. Add yogurt, lemon juice and lemon zest. Process mixture again until smooth. Scrape down sides of processor bowl. Scoop mixture into a bowl and stir in chives and finely chopped pecans. Add salt and pepper to taste. The filling is ready at this point to prepare the ravioli.

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