Our best squash recipes

October 28, 2022
Photo Credit: Viviana Rishe, Unsplash

From roasted squash to salad, soup and cookies, we gathered here our favourite squash recipes to help you make the most of this season. These recipes were generously shared with us by farmers and friends of the SeedChange community.

Find these recipes below:

  • Savoury Roasted Acorn Squash
  • Cranberry Acorn Squash
  • Lentil and Butternut Squash Salad with Kale, Blue Cheese and Roasted Grapes
  • Three Sisters Soup
  • Pumpkin Cookies

Savoury Roasted Acorn Squash

Serves 6

Courtesy of Genevieve and Jim, Our Little Farm, Lochaber-Partie-Ouest, Quebec

1 acorn squash
1 Tbsp olive oil
1/2 tsp paprika
1 tsp cumin seeds
1/2 tsp salt

Preheat oven to 400°F (200°C). Remove top of squash, slice in half, and scoop out seeds. Slice the squash into half moons about a 1/2 inch thick. Place squash in a large bowl, drizzle with olive oil and spices, and toss to evenly distribute the spices. Arrange the squash on a parchment lined baking sheet. Bake for 20-25 minutes, until soft and starting to brown.

Cranberry Acorn Squash

Courtesy of Dan Brisebois, Tourne-Sol Co-operative Farm, Les Cèdres, Québec.

1/4 cup fresh cranberries
1 small apple, cored, chopped
2 Tbsp raisins
1/4 cup apple juice
2 tsp maple syrup
1 tsp butter
pinch of salt
1 acorn squash, halved, seeds removed

Preheat oven to 350°F (177°C). Combine cranberries, apples, raisins, juice, maple syrup, butter and salt in a saucepan. Heat until berries are just tender. Place squash in bake pan. Fill cavities with fruit. Cover dish and bake until squash is tender, about 35-45 minutes.

Lentil and Butternut Squash Salad with Kale, Blue Cheese and Roasted Grapes

Serves 6 to 8

Courtesy of Dan Jason, author of The Power of Pulses

Dan Jason, owner of Salt Spring Seeds, is one of Canada’s best known organic seed farmers. His book, The Power of Pulses, provides tips for gardeners wishing to grow and save their own pulses (beans, peas, chickpeas, favas and lentils) as well as a collection of delicious and creative recipes. Earthy and hearty, this warm salad is especially lovely in cooler months. For a particularly beautiful presentation, layer the ingredients on a large platter. Skip the blue cheese and make it vegan.

1 small butternut squash, medium diced
1 Tbsp olive oil
Salt and pepper
1 1/2 cups black lentils, rinsed and picked through
3 cups water
1 Tbsp butter or oil
1 sprig thyme
1 1/2 cups red seedless grapes
10 cups torn kale leaves, rinsed
1/4 cup crumbled blue cheese
1 shallot, minced
1 clove garlic
1 Tbsp Dijon mustard
3 Tbsp red wine vinegar
1/2 cup olive oil
Salt and pepper to taste

Preheat oven to 375°F (190°C). In a medium bowl toss butternut squash with olive oil and season with salt and pepper. Roast on a baking sheet until squash is tender and caramelized, about 35 minutes.

Combine lentils, water, butter and thyme in a medium pot. Bring to a rapid boil then reduce to a gentle simmer. Cover and cook until tender, 20 to 30 minutes. Remove from heat, season with salt and allow to sit covered until cool.

In a 200°F (95°C) oven, bake grapes on a parchment lined baking sheet until they’ve shrunk by half, about 40 minutes.

In a food processor or high-powered blender, combine shallot, garlic, mustard and vinegar. With the machine running, slowly drizzle oil through the feed tube to emulsify. Season to taste with salt and pepper.

In a large bowl, massage kale leaves by hand with three tablespoons of the vinaigrette. Spread kale on a platter and layer with lentils, squash, grapes and blue cheese. Drizzle with remaining vinaigrette.

Three Sisters Soup

Courtesy of the Canadian Agriculture and Food Museum

2 cups canned or fresh corn, drained
2 cups canned or fresh cut green beans
2 cups butternut squash, peeled and cubed
1 cup pasta shells
1 potato, peeled and diced
6 cups of water
3 vegetable broth cubes
2 tsp roasted garlic and peppers seasoning
2 Tbsp butter, melted
2 Tbsp all-purpose flour
1 tsp salt
1 tsp pepper

Place the corn, green beans, butternut squash, and potatoes into a pot, and pour in water and vegetable broth. Bring to a boil, reduce heat to low, and add the pasta and the seasoning. Simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for five more minutes, or until the soup thickens. Season with salt and pepper, and serve.

Pumpkin Cookies

Courtesy of the Canadian Agriculture and Food Museum

1/2 cup butter (at room temperature)
1/2 cup white sugar
1/2 cup brown sugar (firmly packed)
1/4 cup molasses
1/2 cup milk
1 cup pumpkin puree
2 cups all-purpose flour
1 egg
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 375°F (190°C). In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in pumpkin puree. In another bowl, sift together the flour, baking soda, cinnamon and nutmeg. Gradually stir in the flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat. Drop cookie dough with a spoon on greased cookie sheets. Bake for about 12 minutes. Let cool before serving. Yields approximately three dozen cookies.