My favourite dishes are definitely fall ones, I love how hearty and comforting they are – although not always the best for your waistline! Squash is one of my favourite things for the sheer variety of things that can be made with it. Plus for me it is a relatively new ingredient, I don't think I had a single squash for the first 25 years of my life on this planet.
Either way, I like experimenting with it and I've made an insane number of soups with it, all slightly varied. I decided to see how many meals I could make with a single squash with ingredients I mainly had at home - to see if we could survive for a week on a single squash! (and some other stuff)
here are my results;
Sidenote: I should warn you that we were able to get so many meals out of one squash because there are only two of us – you’ll obviously have to adjust this based on your family size. Also I have not given strict recipes or instructions here because the idea was to throw together these meals with things I already had and in a short amount of time – I didn't really measure and was adjusting as I went. You can really play with the recipes here!
The first thing I did was peel the squash and pull out the seeds, and then I cubed it into smaller bowls. I got about 3 small bowls worth of squash.
I washed and dried the seeds, then drizzled a little bit of grape seed oil, salt and pepper and placed them evenly on a baking sheet. I let them roast for about 15 minutes (until lightly browned) shook them up and roasted for another 15.
These are a DELICIOUS and healthy snack. Peter loved them which is great because he will usually resort to eating an ENTIRE bag of chips and this is much better. Also, I used the very few leftovers we had in a trail mix blend I made.
Next, I used one cubed bowl of squash and drizzled with olive oil, salt, pepper and fresh sage. I laid flat in a baking sheet and roasted in the oven for 30-45 minutes, until tender.
I let it cool slightly and blended it with more fresh sage, about ½ cup of broth ½ cup of milk. I poured the sauce over freshly cooked pasta and topped with ground hazelnuts (I added the bacon bits for the picture but I liked the pasta with just the nuts as well).
This was really tasty, and the hazelnuts were surprisingly tasty as a topping here.
For the next meal I made a stew. In a dutch oven I fried some bacon, then I removed it and added a thinly sliced onion. When the onion was soft, I added a cubed pork blade (also called pork butt) that was trimmed of as much fat as possible and seasoned with salt and pepper. I added about ½ cup of chicken broth and put it in the oven at 350 degrees.
I cooked it for about 45 minutes to an hour until the pork was fork tender and added about ½ bowl of squash and 2 cubed apples. It was another 20 minutes for the squash and apples to cook through, I served in a bowl and topped with the reserved bacon.
Lastly, (and my favourite!) I made a squash and apple soup.
Butternut Squash soup reminds me of my wedding day. I had never tried it before we chose our menu, I loved it when I first tried it and thought it would be perfect for a November wedding. Of all the things we served, this one was by far everyones favourite – it was delicious.
This recipe is different, a sweeter take on it, but also tasty.
In a small covered saucepan I cooked the last bowl and ½ of squash, about 2 apples with 2 tbsp of butter, ¼ cup of chicken broth a pinch of pepper and nutmeg (on low). When tender I put it all in a blender and returned it to the pot and added about ¼ cup of cream.
I served it with extra nutmeg and a drizzle of cream, I love this soup - it's healthy (mostly) slightly sweet and feels satisfying.
Each meal provided about 4 servings, and not including breakfasts and snacks, gave us almost a weeks worth of meals! Peter didn't even want to look at a squash when the week was over.