Roasted Butternut Squash Soup with Crispy Sage

One of my topmost favorite squash recipes has got to be the classic roasted butternut squash soup. It is so creamy, flavorful, and just so comforting. Plus, it is an awesome recipe to make when using an entire squash. Here's how you can make it:

1. Roast the Squash: Heat your oven to 400 degrees F (200 degrees C). Slice the butternut squash in half, remove the seeds, and drizzle with olive oil. Add salt, pepper, and a sprinkle of cinnamon. Roast for 30-40 minutes, or until tender.
2. Purée the Soup: Once squash is cool enough to handle, scoop flesh into a blender. Add a little vegetable broth, a touch of cream, and a couple of sage leaves. Blend until smooth and creamy.
3. Crisp the Sage: While the soup is blending, heat olive oil in a skillet over medium heat; add the sage leaves and fry until crispy. This is something that really just gives a nice little touch in flavor and texture in the soup.
4. Present the Soup: Fill bowls with the soup and top with the crispy sage leaves. Sprinkle with fresh parsley. And if you feel just that little bit special, you can put a dollop of sour cream or yogurt on the top.

Spiced Butternut Squash and Apple Salad

Who says salads must be boring? This spiced butternut squash and apple salad is a perfect example of how to make a simple salad stand out in any meal. Sweet, savory, and spicy flavors are all combined in perfect harmony. You can make it ahead of time, and it's always sure to impress. Here is how you can make it:

1. Roast the Squash and Apple: Preheat your oven to 400 degrees F or 200 degrees C. Toss diced butternut squash with olive oil, salt, pepper, and a pinch of cinnamon. Drizzle the apples with olive oil and sprinkle with brown sugar. Roast both squash and apples for about 20 minutes or until tender.
2. Assemble Salad: Once squash and apples have cooled, toss them with your favorite greens, some crumbled feta cheese, toasted pecans, and a simple vinaigrette. The vinaigrette is just a whisk of olive oil, lemon juice, honey, Dijon mustard, seasoned with salt and pepper to taste.
3. Serve the Salad: If being fancy, place the salad in a pretty bowl and sprinkle some pomegranate seeds on top for color. Enjoy!

Sweet Potato and Squash Curry

I love a good curry, and this is really a winner. It's warming, comforting, and full of flavor. It's a great way to use up both sweet potatoes and squash, and super easy to make. Of course you can add whatever veggies you have around, but I'm particularly fond of carrots and chickpeas. Here's how you can make it:

1. Roasting the Vegetables: Heat your oven to 400° F (200° C). Dice the sweet potatoes and squash into cubes. Drizzle with olive oil, salt, pepper, and a pinch of cumin. Roast in the preheated oven for 20-25 minutes, or until tender.
2. Sauté the Curry: While the vegetables are roasting, place olive oil in a large pot over medium heat. Add the onions, garlic, and ginger; cook until tender. Add curry powder, turmeric, and chili powder. Sauté a few minutes until fragrant.
3. Put Together and Stew: In a pot, add the roasted vegetables, coconut milk, chickpeas, and vegetable broth. Then, bring to a simmer and cook for 15-20 minutes, or until the curry thickens. Serve with rice or naan bread.

Squash Pancakes

Who doesn't love pancakes? These squash pancakes just put a fun twist on a classic breakfast recipe. So light and fluffy, too, with squash flavor bursting through. And you can add some chopped walnuts or pecans if you want for a little added texture. Here's how you can make them:

1. Roast the Squash: Heat oven to 400°F (200°C). Chop the squash into large cubes and toss with olive oil, salt, pepper, and a pinch of cinnamon. Roast for 20-25 minutes, or until tender.
2. Prepare the Batter: Once the squash has cooled enough to be handled, mash it with a fork. Combine mashed squash, flour, sugar, baking powder, salt, milk, and eggs. Mix well until combined.
3. Cook the Pancakes: Heat oil or butter in the nonstick skillet over medium heat. Using 1/4 cupfuls of batter for each pancake, cook 2-3 minutes per side, until golden brown.
4. Serve: Stack the pancakes and serve with a favorite topping, such as maple syrup, whipped cream, or fruit.

Squash Tips and Tricks

Some additional tips and tricks you can use to make your squash dishes the best they can be include:

• Choosing the Right Squash: When choosing a squash, select one that is firm and heavy for its size. Avoid squashes with soft spots or blemishes.
• Roasting Squash: Roasting brings out the squash's intrinsic sweetness. For the best result, roast your squash in a very high heat until tender. 400 degrees F or 200 degrees C is just about right. Squash: Have fun seasoning. Cinnamon, nutmeg, ginger, and maple syrup go wonderfully together on squash. Add a pinch of cayenne pepper for kick.
• Storing Squash: Squash can be stored in a cool, dry place for several weeks. Once cut, store it in the refrigerator for up to a week.

Conclusion

Squash goes in so many directions, and I hope these recipes have stirred something in your inner kitchen creatives to get you going on all the deliciousness. Do give it a try! I promise you will not be disappointed. If you have other favorite squash recipes, please do share them in comments. I am always up for trying new things.