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