Winter Squash

Squash comes in many shapes and sizes, but the most common cooking varieties are butternut, buttercup, acorn and spaghetti.  Squash can be simply prepared with a bit of butter, kosher salt and fresh ground pepper.  I love to use squash in creamy fall and winter soups or stir it into pasta and risotto.  You can also fill acorn squash with your favorite rice for an elegant presentation.  Butternut squash and buttercup squash are very similar in flavor and can be used interchangeably.

 


Butternut Squash Soup with Bacon and Caramelized Onions


Butternut Squash Soup with Fall Spices


Italian Style Baked Spaghetti Squash


Spaghetti Squash Salad with Fall Spices, Pecans and Dried Cranberries


Roasted Acorn Squash with Fall Spices


Crêpes Filled with Savory Sage Sausage and Buttercup Squash


Butternut Squash Risotto


Ravioli with a Savory Butternut Squash Puree


Slow Cooked Duck with Butternut Squash and Potato Gnocchi with a Savory Parmesan Sauce


Duck Confit Risotto with Butternut Squash and Caramelized Cippolini Onions


Baked Butternut Squash


Baked Buttercup Squash

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