Fall is the perfect time to enjoy the many varieties of squash. Not only is the savory flavor something to crave all year, but there are also many health benefits to consuming squash. It contains huge amounts of vitamins A, along with vitamins C and E, magnesium and potassium and many other beneficial vitamins and minerals. Need some ideas on how to prepare squash? Try out these fabulous recipes!

Butternut Squash Veggie Pizza

Ingredients:

Sauce

3 cups butternut squash, cubed

3 cloves garlic, peeled

2 Tbsp. olive oil

Pinch sea salt

Pinch black pepper

1 Tbsp. maple syrup

Pizza

1 1/2 cups broccoli, chopped

1/2 cup red onion, chopped

Pinch sea salt

Pinch black pepper

1 Tsp. dried oregano

6 ounces store-bought pizza dough

1 cup Butternut Squash Sauce (recipe above)

1/2 cup parmesan or mozzarella cheese

Instructions:

  1. Preheat oven to 400° F.
  2. Add cubed butternut squash and garlic cloves to a baking sheet and drizzle with 1 Tbsp. olive oil and a pinch of salt and pepper. Toss.
  3. Bake for 15-20 minutes, or until squash is tender.
  4. Transfer squash and garlic to a blender or food processor with remaining 1 Tbsp. olive oil and maple syrup. Purée until creamy and smooth, adding a bit of olive oil or water if it’s too thick.
  5. Heat a large skillet over medium heat. Once hot, add 1 Tsp. oil, broccoli, onion, salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
  6. Increase oven heat to 425° F.
  7. Roll out pizza dough into an even circle and transfer to a non-stick, round baking sheet.
  8. Top with 1 cup sauce and veggies. Sprinkle on a bit more oregano and cheese.
  9. Transfer pizza to the oven. Bake for 13-18 minutes, or until crust edges are golden brown. Place pizza directly on rack for a crisper crust.
  10. Slice and serve with remaining cheese.

Spaghetti Squash Lasagna

Ingredients:

1 2 1/2- to 3-pound spaghetti squash, seeded and halved lengthwise

1 Tbsp. olive oil

1 bunch broccoli, chopped

4 cloves garlic, minced

1/4 Tsp. crushed red pepper (optional)

2 Tbsp. water

1 cup shredded mozzarella cheese, divided

1/4 cup shredded parmesan cheese, divided

3/4 Tsp. Italian seasoning

1/2 Tsp. salt

1/4 Tsp. ground pepper

Instructions:

  1. Preheat oven to 450° F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 Tbsp. water. Microwave, uncovered, on high until the flesh is tender, about 10 minutes. (Or, place squash halves cut-side down on a baking sheet. Bake at 400 °F until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccoli, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccoli is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet, lined with foil. Stir 3/4 cup mozzarella, 2 Tbsp. parmesan cheese, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 Tbsp. parmesan.
  5. Bake on the lower oven rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Summer Squash with Bacon

Ingredients:

3 slices bacon, cut into 1/2-inch pieces

1 Tbsp. olive oil

1 clove garlic, minced

1 onion, chopped

2 lbs. yellow squash, cut into bite-size pieces

4 pickled artichoke hearts, chopped

2 Tbsp. capers, with liquid or 2 Tbsp. green olives, chopped

1/2 Tsp. crushed rosemary leaves

Salt

Ground pepper

Directions:

  1. Place bacon in a deep skillet and cook over medium-high heat, flipping often, until crisp, 5 to 10 minutes.
  2. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
  3. Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes.
  4. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers (or olives) and rosemary.
  5. Cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and pepper.

 

By Kristin Johnson