Butternut Squash with Homemade Harissa

Photo of cut butternut squash on a baking sheet from Sara Dubler from Unsplash

Roasted to perfection, our butternut squash pairs exquisitely with our homemade harissa sauce, infusing each bite with a balance of smoky, spicy, and sweet flavors. This culinary masterpiece captures the essence of autumn, bringing warmth and depth to your table with its rich and aromatic profile. Whether served as a hearty side dish or a flavorful main course, our butternut squash with homemade harissa is sure to tantalize your taste buds and leave you craving more.

Photo of cut butternut squash on a baking sheet from Sara Dubler from Unsplash

Butternut Squash with Homemade Harissa

Food and Wine
Elevate your seasonal dining experience with Butternut Squash infused with Homemade Harissa, where tender squash is coated in a fiery homemade harissa sauce for a burst of bold flavors. This delectable dish offers a tantalizing combination of sweet and spicy, perfect for warming up your taste buds during the cooler months.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 garlic cloves thinly sliced
  • Kosher salt to taste
  • 1 Tbsp tomato paste
  • 1 tsp freshly squeezed lemon juice
  • 1 Tbsp ancho chile powder
  • 1 Tbsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp caraway seeds ground in a spice grinder
  • 1/2 cup extra-virgin olive oil divided
  • 1.5 lb butternut squash peeled, seeded, and cut into 1.5" chunks
  • 2 Tbsp water
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 375°F. On a work surface, using the flat side of a chef's knife, mash the whole garlic clove to a paste with a pinch of salt.
  • Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in 1/4 cup plus 2 Tbsp of the olive oil and season the harissa with salt.
  • In a bowl, toss the butternut squash and sliced garlic with 2 Tbsp of harissa, the remaining 2 Tbsp of olive oil, water, salt, and pepper.
  • Spread the squash in a single layer in an 8-inch square baking dish. Roast in the center of the oven for 1 hour and 15 minutes, or until the squash is tender and browned in spots.

Notes

Note: The roasted squash can be refrigerated overnight. Re-warm in a 350°F oven before serving.
This recipe was originally published by Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Apple Baked Squash

Photo of baked apples filled with nuts and sugar from Liia from Unsplash

Savor the flavors of autumn with our apple baked squash. This delightful dish features tender squash filled with sweet and tangy apples, perfectly complementing the season’s bounty. Baked to perfection, it’s a comforting and wholesome meal that captures the essence of fall. Whether enjoyed as a side dish or a hearty main course, our apple baked squash brings warmth and flavor to your table, making every bite a celebration of the harvest season.

Photo of baked apples filled with nuts and sugar from Liia from Unsplash

Apple Baked Squash

NY Times Magazine
Delight in the essence of autumn with Apple Baked Squash, where tender squash halves are filled with a sweet and fragrant apple mixture, baked to caramelized perfection. This comforting dish encapsulates the warmth and flavors of the season, offering a delightful fusion of sweet and savory notes with every bite.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 acorn squash (halved crosswise, seeds and fibers scooped out)
  • 2 small McIntosh apples (halved, cored, and cut into 1/4-inch thick slickes)
  • 4 tsp unsalted butter
  • 3 cups apple cider

Instructions
 

  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a medium-size roasting pan.
  • Fan half of an apple in the cavity of each squash half. Add 1 tsp of butter and 1/4 cup of cider to each.
  • Pour the remaining cider in the roasting pan. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 1.5 hours.
  • Place 1 squash half on each of 4 plates and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Blue Hubbard Pie with Maple Syrup

A photo of a slice of pumpkin pie from Element5 Digital from Unsplash

Indulge in the taste of autumn with our blue hubbard pie drizzled with maple syrup. Blue hubbard is a flavorful winter squash, perfect for this seasonal dessert. Baked into a golden crust and finished with rich maple syrup, it embodies the warmth of fall. Enjoy it as a comforting finale or with a cup of tea on a crisp evening, capturing the essence of the harvest season in every bite.

A photo of a slice of pumpkin pie from Element5 Digital from Unsplash

Blue Hubbard Pie with Maple Syrup

NY Times Magazine
Delight in a Blue Hubbard pie adorned with maple syrup, a delectable creation from your garden's harvest. Revel in the sweet embrace of autumn's finest flavors.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert

Ingredients
  

The Crust

  • 1.25 cups all-purpose flour
  • 1 tsp sugar
  • 4 Tbsp cold, unsalted butter (cut into small pieces)
  • 3 Tbsp cold vegetable shortening
  • 3 Tbsp ice water

The Filling

  • 1.5 cups Blue Hubbard baked squash puree (see notes)
  • 4 eggs, lightly beaten
  • 3/4 cup pure maple syrup
  • 1/2 cup half-and-half
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Instructions
 

The Crust

  • To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal.
  • Gradually stir in the ice water, being careful not to overwork the dough.
  • Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
  • After chilling, preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.

The Filling

  • To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes.
  • Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes.
  • Cool. Top with whipped cream sweetened with maple syrup.

Notes

Note: to make the puree, halve and clean the squash and cut into 6-inch pieces. Roast at 400 degrees for about 1 hour. Scoop the flesh from the skin, drain the liquid and pulse in a food processor. One 10-pound squash yields 8 cups of puree.
This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Acorn Squash with Sausage Bread Stuffing

Photo of acorn squash by Kim Daniels from Unsplash

Indulge in the flavors of fall with our savory acorn squash filled with sausage bread stuffing. This hearty dish features tender roasted squash, a vegetable emblematic of autumn. Stuffed with a flavorful mixture of savory sausage and hearty bread, it’s a delicious combination that embodies the comfort of the season. Whether served as a festive centerpiece or a cozy weeknight dinner, our stuffed squash brings the warmth and richness of fall flavors to your table, making every bite a celebration of the harvest season.

Photo of acorn squash by Kim Daniels from Unsplash

Acorn Squash with Sausage Bread Stuffing

NY Times Magazine
Savor the essence of fall with acorn squash filled to perfection, embracing a hearty stuffing of savory sausage and bread. A symphony of flavors from your kitchen garden.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 3 large acorn squash (halved crosswise, seeds and fibers scooped out)
  • 1 tsp unsalted butter
  • 1 medium onion, peeled and chopped
  • 12 oz breakfast-style pork sausage
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • Freshly ground black pepper (to taste)
  • 1/2 cup toasted pecan halves
  • 4 cups of 1/4 inch cubes of lightly toasted sourdough bread
  • 3/4 cup chicken broth (homemade or low-sodium canned)
  • 4 tsp chopped fresh Italian parsley

Instructions
 

  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain (about 8 minutes).
  • Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with foil and roast until the squash is tender (about 45 minutes).
  • Place 1 squash half on each of the 6 plates, garnish with parsley and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Pasta with Butternut Squash and Sage

Photo of paste with sage and mushrooms from Eaters Collective from Unsplash

Capture the essence of autumn with our pasta featuring butternut squash and sage. This dish celebrates the season’s bounty with roasted squash and fresh sage from your garden. It’s a simple yet flavorful combination, highlighting the sweet richness of squash and the earthy aroma of sage. Whether enjoyed as a cozy meal or a hearty side, this dish brings the warmth of fall to your table in every bite.

Photo of paste with sage and mushrooms from Eaters Collective from Unsplash

Pasta with Butternut Squash and Sage

NY Times Magazine
Elevate your culinary prowess with a homemade paste featuring the vibrant duo of butternut squash and sage. Crafted from your garden's harvest, this flavorful blend promises a taste of autumn's finest.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 1 lb bow-tie pasta
  • 4 tsp melted unsalted butter
  • 1/2 cup chicken broth (homemade or low-sodium canned)
  • 2 Tbsp PLUS 2 tsp chopped fresh sage
  • 2.5 tsp salt
  • 1 tsp freshly ground pepper (to taste)
  • 3 Tbsp freshly grated Parmesan cheese
  • 1/2 cup dry bread crumbs

Instructions
 

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
  • Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse, and drain again.
  • Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 Tbsp of sage, 2 tsp of salt, 1/2 tsp pepper and 2 Tbsp Parmesan. Toss to mix well.
  • In a small bowl, combine the breadcrumbs, remaining 2 tsp sage, 1/2 tsp salt, 1 Tbsp Parmesan, and pepper to taste.
  • Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Rosemary Butternut Bisque

Photo of squash soup from Valeria Boltneva from Unsplash

Embrace the flavors of your garden in every spoonful of our rosemary butternut bisque. This velvety soup celebrates the essence of autumn with roasted butternut squash and fragrant rosemary straight from your garden. Each bite delivers a harmonious blend of sweet squash and aromatic herbs, offering a taste of the season at its finest. Perfect for a cozy meal or a starter at your table, our bisque brings the pure essence of your garden’s bounty to every bowl.

Photo of squash soup from Cala from Unsplash

Rosemary Butternut Bisque

NY Times Magazine
Indulge in the rich warmth of homemade rosemary butternut bisque, crafted from your garden's bounty. Elevate autumn flavors with this velvety soup, a comforting celebration of seasonal homegrown goodness.
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Prep Time 39 minutes
Cook Time 30 minutes
Total Time 1 hour 9 minutes
Course Soup
Servings 4 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 6 cups chicken broth (homemade or low-sodium canned)
  • 1 Tbsp fresh chopped rosemary
  • 2 tsp grated orange zest
  • 1 tsp salt
  • Freshly ground black pepper (to taste)
  • 2 Tbsp heavy cream (optional)

Instructions
 

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
  • Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium heat.
  • Reduce heat and simmer for 30 minutes.
  • Place the mixture in a food processor and process until smooth. Stir in the salt and pepper.
  • Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Butternut Squash Soup

Photo of squash soup from Valeria Boltneva from Unsplash

Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.

Photo of squash soup from Valeria Boltneva from Unsplash

Butternut Squash Soup

Love & Lemons
The natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that's perfect for fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 6 servings

Equipment

  • 1 5.5-Quart Dutch Oven
  • 1 Blender

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 tsp sea salt
  • 1 (3 lb) butternut squash (peeled, seeded, and cubed)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh sage, chopped
  • 1/2 Tbsp fresh rosemary, minced
  • 1 tsp fresh ginger, grated
  • 3-4 cups vegetable broth
  • Freshly ground black pepper, to taste
  • Chopped parsley, toasted pepitas, and/or crusty bread (for serving)

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

This recipe is originally from the Love and Lemons blog.

Roasted Acorn Squash with Rosemary

Photo of diced roasted squash

Roasted acorn squash with rosemary is a simple, flavorful side dish that combines the sweetness of acorn squash with the aromatic touch of rosemary. The tender squash and fragrant herb create a harmonious flavor profile. Enjoy this delightful and comforting dish as a standalone side or part of your favorite meal.

Photo of diced roasted squash

Roasted Acorn Squash with Rosemary

Alea Millham
Roasted acorn squash with rosemary is a simple, flavorful side dish that combines the sweetness of acorn squash with the aromatic touch of rosemary.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 6 cups acorn squash (cubed)
  • 2 Tbsp olive oil
  • 2 tsp rosemary
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp coarse ground pepper

Instructions
 

  • Preheat the oven to 475 degrees Fahrenheit.
  • Place acorn squash cubes on a large cookie sheet with raised edges.
  • Drizzle olive oil over the acorn squash. Toss to coat.
  • Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
  • Spread the acorn squash pieces out evenly over the cookie sheet. Place in the oven and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 - 10 minutes or until the squash is fork-tender.

Notes

This recipe is courtesy o Alea Millham from Premeditated Leftovers.

Butternut Squash, Kale & Gnocchi Skillet

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi. With just a few ingredients and simple steps, you can create a satisfying one-skillet meal that is both nourishing and delicious. The tender butternut squash, wilted kale, and perfectly cooked gnocchi blend harmoniously, offering a balance of flavors and textures. Whether served as a comforting weeknight dinner or a crowd-pleasing side dish, this skillet dish is a delightful way to enjoy the flavors of the season. Embrace the ease of preparation and relish in the delectable combination of ingredients with each comforting bite.

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

Butternut Squash, Sausage, and Kale Gnocchi Skillet

Danae
This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi
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Course Main Course
Servings 4 servings

Ingredients
  

  • 2 links Italian turkey sausage (casings removed)
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion (diced)
  • 3 cups butternut squash (peeled and cubed into 1/2" cubes)
  • 1 clove garlic (grated or minced)
  • 1 tsp fresh rosemary (chopped)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes (optional)
  • 16 oz gnocchi
  • 4 cups chopped kale (can substitute spinach)
  • 1.25 cups low-sodium chicken broth
  • 1/2 cup part-skim mozzarella cheese (shredded)

Instructions
 

  • Over medium-high heat, spray a skillet with cooking oil or drizzle in about a teaspoon. Squeeze the sausage out of the casing and into the skillet. Use a potato masher or wooden spoon to crumble the sausage. Once the sausage is cooked through remove it from the skillet and onto a plate lined with paper towels to soak up any excess grease.
  • Add a tablespoon olive oil to the skillet along with the diced onion and cubed butternut squash. Season with salt and pepper. Cook the vegetables over medium heat stirring frequently.
  • When the squash is tender, approximately 8-10 minutes, add garlic, rosemary, nutmeg, and red pepper flakes. Cook another minute and then pour in the chicken broth. Scrape up any of the brown bits from the bottom of the skillet then stir in the gnocchi and kale.
  • Cover the skillet with a lid and simmer over medium-low heat until the gnocchi is tender, about 5 minutes. Remove the lid and stir in the sausage. Taste for seasoning. Sprinkle the mozzarella over the top of everything and cover with the lid again. Cook for a couple more minutes or until the cheese is melted. Serve immediately.

Notes

This recipe is courtesy of Danae at Recipe Runner.