From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash — Fall Fest




Cooking with squash is easy, and it adds a certain richness to comforting fall meals. Most importantly, it’s an excellent way to boost the vitamins and fiber in your diet, especially as we enter that time of year when tempting baked goods are ever-present at school or the workplace. Sure, squashes’ gnarled stems and rough skins can come across as a bit intimidating. But the effort spent peeling, de-seeding and cooking these hearty vegetables comes with a major payoff — for your taste buds and your health. Here are a few simple recipes to add to your weekly lineup, featuring common fall squashes like acorn squash, butternut squash, spaghetti squash and more. From soup to stir-fry, there’s nothing these versatile veggies can’t do.

Squash and Spinach Lasagna (pictured at top)
Who says lasagna needs meat? Here, fresh butternut squash lends a nice richness and meaty texture for fewer calories than a traditional beef lasagna, and part-skim mozzarella gives you that gooey cheese goodness. Toss in some fresh baby spinach for added vitamins and minerals.

Healthy Curried Spaghetti Squash
When cooked on high heat, the flesh of spaghetti squash separates into strands, so it can be served like pasta. When you zap it in the microwave, it cooks in under 20 minutes. Toss the pastalike strands with an Indian-inspired sauce for an easy weeknight side.

Butternut Squash and Kale Stir-Fry
Tender cubes of chile-spiced butternut squash make the perfect addition to Ree Drummond’s buttery kale stir-fry.

Corn and Squash Pudding
This comforting side dish relies on corn and winter squash for hearty texture. There are many varieties of winter squash, but one with firm, smooth flesh that turns tender when cooked — such as butternut squash, acorn squash or pumpkin — will do best in this dish. (For a complete list of winter squash varieties, see here).

Balsamic-Glazed Squash
Mild-tasting acorn squash is the ideal canvas for Food Network Kitchen’s sweet-tart balsamic glaze. Once it’s coated, roast the squash on high heat until the balsamic vinegar and honey have caramelized to perfection. No need to fuss with peeling; acorn squash has a soft, edible skin.

Squash Soup in Pumpkin Bowls
This creamy fall soup contains just 226 calories per serving, making it the perfect light starter for any fall meal — and especially a Halloween dinner party. For a festive presentation, ladle the soup into small baked pumpkins and provide an array of toppings, like croutons, pumpkin seeds and crispy prosciutto.

For more seasonal squash dishes, check out these recipes from our friends:

The Lemon Bowl: Slow Cooker Beef Curry
Creative Culinary: Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup
The Wimpy Vegetarian: Butternut-Apple-Kale Panzanella Salad
Swing Eats: Roasted Butternut Squash Soup
Taste with the Eyes: Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette
Napa Farmhouse 1885: Butternut Squash & Eggplant Ratatouille
Red or Green: Butternut Squash & Chipotle Frittata
The Mom 100: Butternut Squash, Black Bean and Chicken Enchilada Cups
FN Dish: 7 Days of In-Season Squash

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