7 Winter Squash Recipes to Die for This Fall That You Haven't Heard of Yet ...


I’m such a fan of winter squashes that start to become abundant during the fall season, so finding new squash recipes is always a joy for me to discover a new way to enjoy this fall superfood. Winter squash varieties such as kabocha, acorn, butternut, pumpkin, delicata, hubbard, red kuri, spaghetti and turban squash are all some of my favorites, though there are many other varieties aside from those. All fall squashes are rich in potassium, Vitamin C, antioxidants, fiber, water, magnesium, B vitamins and Vitamin A in the form of beta carotene. They are thought of as a starchy vegetable, but due to their fiber and vitamin/mineral complex, they are worth adding to your plate. They’re also great to eat if you have trouble with starchy foods since they eliminate bloating, are digested easily and they cure a sweet tooth like crazy! Plus, they're so nutritious for you! Try some of these new squash recipes I found, which are some of my favorites, aside from simple roasted squash. Then, join me this fall as I indulge in one of nature’s most humble, yet amazing superfoods yet.

1. Butternut Squash and Apple Casserole

Butternut Squash and Apple Casserole

This dish makes for the perfect fall dessert recipe, and is one of the simplest squash recipes to make. You can also make this healthier if you wish, by using a gluten-free flour or oats in place of the regular flour and using coconut sugar instead of brown sugar in this recipe, which is a lower glycemic and a more natural option. If you want to make this vegan, use coconut butter instead of the butter called for in this recipe, or use a vegan version like Earth Balance. Either way, when you smell this baking in your oven, you’ll be welcoming in all the best scents fall has to offer and have a delicious dessert to enjoy. This makes the perfect side dish for Thanksgiving or other holiday dinners too.

Serves: 8


1 small butternut squash

2 apples

1/2 cup brown sugar

2 tablespoons cold butter

1 tablespoon flour

1 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg


First, prepare the butternut squash for your dish. Peel the squash. Remove its seeds. And cut it into large chunks that will then be sliced.

Next peel and core the apples into pieces that will also be sliced. I'm going to use a food processor to slice my squash into even pieces. Use the slice blade attachment and be sure it's locked securely in place. Lock on the lid and place the apple slices into the mouth. Turn on the food processor and slice.

Next, you’ll want to ensemble the dish together. Slice the large chunks of the butternut squash. Preheat the oven to 350 degrees. Remove the slice attachment on the food processor and pour the sliced squash and apple into 11 by 7 baking dish. Spread out the pieces evenly.

To make the crumb topping, combine the brown sugar, flour, salt, cinnamon and nutmeg in a small bowl. Cut in four tablespoons of cold butter with a fork until it's crumbly. Sprinkle the crumbs evenly over the sliced squash and apples.

Put the dish into the oven and bake for 45 to 55 minutes. Remove the pan from the oven and serve warm.

Butternut Squash Stir Fry
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