Butternut Squash

From tacos to lasagna, butternut squash pops up in a wide variety of dishes, and it is certainly up to the challenge of the spotlight. One of the classic flavors of fall, and available in abundance, the naturally sweet flesh of the butternut squash complements so many flavors and textures, it’s become one of my go-to ingredients of the season. Personally, I like a simple, no-fuss preparation best. Just the squash, a little seasoning, maybe a drizzle of maple syrup, roast and serve.

Maple Cinnamon Roasted Butternut Squashs:

• 1 butternut squash, peeled and seeded
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• ½ teaspoon salt
• ½ teaspoon cinnamon

Preheat oven to 425 degrees and line two baking sheets with foil or parchment paper. Cut squash into 1-inch cubes and spread out on baking sheets. Drizzle the squash pieces with olive oil and maple syrup. Sprinkle salt and cinnamon over the top. Toss to coat evenly. Bake approximately 30 minutes, or until squash is tender when pierced with a fork and lightly browned. Place under the broiler for a minute or two for a little extra caramelization. Enjoy!

Acorn Squash

Building on my reasonable success cooking with pumpkin and butternut squash, I took my first stab, (pun very much intended), at acorn squash last year, and haven’t looked back. These popular winter squashes are fairly small, with a deep green, ridged skin, and dark yellow flesh inside. They are tasty sliced into wedges and roasted, or flesh can be pureed and made into soups. Or cut squash in half and stuff them for a hearty and creative main course or side dish like we’ve done here.

Stuffed and Baked Acorn Squash:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper
• ½ cup cooked quinoa
• ½ onion, chopped
• 3 ribs celery, chopped
• ¼ cup dried cranberries
• ¼ cup toasted pecan pieces
• 2 tablespoons grated Parmesan

Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out seeds with a spoon. Brush flesh with olive oil and sprinkle with salt and pepper. Place the squash halves, cut side down in a baking dish lined with foil or parchment paper. Bake approximately 30 minutes, or until squash is very tender when pierced with a knife. Remove from oven, flip over cooked squash halves and set aside.

Cook quinoa according to package directions. In a skillet over medium heat, melt the butter and add celery and onions. Cook quinoa until translucent, approximately 10 minutes. Combine the veggie mixture with quinoa; add dried cranberries and pecans and season with salt and pepper. Transfer stuffing to squash halves and sprinkle Parmesan evenly over tops. Cover baking dish with foil, and bake another 15-20 minutes, until hot and bubbly.