squash

Autumn Squash Bisque with Ginger

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Ingredients

  • 2 teaspoons oil
  • 2 cups sliced onions
  • 2 lbs. winter squash, cut into 2-inch cubes (4 generous cups)
  • 2 pears, peeled, and diced
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp. chopped, peeled ginger (or 1 tsp. ground ginger)
  • 1⁄2 tsp. thyme
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 Tbsp. lemon juice 1⁄2 cup plain nonfat yogurt

Directions

  1. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.
  2. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
  3. Add broth and water; bring to a simmer.
  4. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
  5. Puree soup, in batches, if necessary, in a blender. (Follow blender directions for pureeing hot liquids.)
  6. Return soup to pot and heat through. Stir in lemon juice.
  7. Garnish each serving with a spoonful of yogurt.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Butternut Squash Chili

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Butternut Squash Chili

Makes 8-10 servings.

Ingredients

  • butternut squash (If you're finding the squash too hard to cut, you can poke holes in it with a fork and then microwave for a few minutes to soften.)
  • 1 onion
  • 1 bell pepper (optional)
  • 1 tablespoon oil
  • 1 pound ground turkey or beef
  • 1 can (15.5 oz) black beans
  • 1 can (15.5 oz) kidney beans
  • 1 can diced tomatoes (15.5 oz)
  • 1 can tomato sauce (29 oz)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Directions

  1. Wash your hands with water and soap.
  2. Dice the squash, onion and bell pepper.
  3. Heat the oil in a large pot.
  4. Once the oil is hot, brown the ground turkey or beef with the onion, about 10 minutes.
  5. Rinse the beans and add them to the pot.
  6. Add the squash, bell pepper, diced tomatoes, tomato sauce, and spices.
  7. Cook all together until the squash is soft, about 30-40 minutes.
  8. Serve and enjoy! Top with shredded cheese if desired.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Fall Pasta Salad

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Fall Pasta Salad

Makes 6 servings.

35 minutes cook time.

Ingredients

  • 1 pound of penne or rotini pasta
  • olive or canola oil
  • 10 ounces frozen or fresh butternut squash, cubed
  • 1 pound Brussels sprouts, cut in half
  • salt and pepper
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 6 oz. spinach
  • 6 oz. Parmesan cheese (optional)

For the sauce

  • 1 tsp. oil
  • 1/2 white onion, diced
  • 1 tsp. garlic powder
  • 2 tbsp. butter
  • 1/4 cup low-fat milk
  • juice of 1/2 a lemon

Directions

  1. Cook pasta in boiling water according to directions. Drain pasta, and set aside. Set large pot aside.
  2. Preheat oven to 425° F.
  3. Grab two sheet pans. Spread the Brussels sprout halves in a single layer on one, and butternut squash cubes on the other.
  4. Drizzle with oil, salt, pepper, cinnamon and nutmeg. Bake in oven for 15-20 minutes, or until light golden brown and tender.
  5. Use a small pot to make the sauce. Start by adding 1 tsp. oil and the diced onion. Cook on medium heat until golden.
  6. Add butter. Once melted, add milk and heat for one minute. Add lemon juice and garlic powder. Turn heat down to low and let simmer.
  7. In the large pot you boiled the pasta in, add sauce, pasta, cooked vegetables, and spinach. Gently combine, and let cook for 3 minutes on low-medium heat.
  8. Top with Parmesan cheese. Serve warm, or at room temperature.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Spaghetti Squash Burrito Bowls

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Spaghetti Squash Burrito Bowls

Makes 4 servings.

Ingredients

  • 2 medium spaghetti squash
  • 2 Tbsp. olive/canola oil
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups frozen corn, thawed and drained
  • 3 cups frozen peppers/onions mix, thawed and drained
  • ½ cup salsa, low sodium
  • 1 tsp. cumin
  • ½ cup shredded cheese

Directions

  1. Wash hands with soap and warm water.
  2. Preheat oven to 375°F. P
  3. oke holes in skin and microwave squash for 5 min.
  4. Cut off spaghetti squash stems and cut in half lengthwise.
  5. Scoop out seeds and loose strands of flesh with a spoon.
  6. Brush the insides with oil and place cut sides down on baking sheet lined with foil.
  7. Bake for 45 min. or until flesh is easy to pierce with a fork.
  8. Use a fork to scrape the inner fleshy part of each squash half, creating your "noodles."
  9. Spoon ¼ of the beans, corn, peppers/onions, and salsa into each squash half.
  10. Sprinkle cumin on each and toss to combine.
  11. Top each half with shredded cheese and bake 10 min.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.