Let’s talk squash…

One of my favorite thing’s about fall is the abundance of beautiful squash. Hollow’s to be filled with just about anything- Sausage & rice, a hearty harvest stew, cream & tangy cheese, limited only by your imagination. Below are three of our best squash recipes to try this fall.

Spaghetti Squash Au Gratin

A winters warming squash dish that practically makes itself. Its roasts to perfection while you do other things then gets tossed with just a few ingredients to richen it up.

Spaghetti Squash Au Gratin

SERVES 4

• 1 large spaghetti squash (or 2 small)

• 3 Tbsp. butter (divided)

• salt, pepper, nutmeg to taste

• 1/2 cup heavy cream

• 1/2 cup grated parmesan

• 1 cup aged cheddar, grated (+ 1/4 cup for sprinkling on top)

1.) Preheat oven to 350f. Cut squash in half lengthwise. Rub interior with 1 Tbsp. butter & season lightly with salt, pepper & nutmeg. Roast cut side down on a parchment lined sheet pan for 35-45 minutes, depending on the size of the squash you selected, the exterior will be browned in spots & will yield to the touch. Remove from oven but leave the oven on 350f.

2.) Flip the squash over & shred loosely, using the tines of a fork, working inside of the shell. Divide remaining 2 Tbsp. butter, cream Parmesan & cheddar between the two shells & season to taste with a bit more salt, pepper & nutmeg, toss gently with a fork to incorporate. Scatter with the reserved cheddar cheese & bake for an additional 15 minutes until bubbly & nicely browned. Allow to rest 15 minutes before serving.

Maple Roasted Baby Butternut

Maple Roasted Baby Butternut

The hollows of these butternut squash are like pools of desire, glistening with caramelized amber maple.

SERVES 4

• 2 baby butternut squash, halved with pulp & seed removed

• 1 Tbsp. butter or ghee

• salt, pepper to taste

• a few pashed of freshly grated nutmeg using a microplane zester

• 1/4 cup of pure amber grade maple syrup

Rub cut side of squash down with butter & season with salt, pepper & nutmeg. Place on a parchment lined sheet pan & roast, cut side down in a 375f oven until tender & golden browned on the cut side, they will yield when touched, depending on the size, 25-30 minutes. Flip over, drizzle with maple syrup & return to oven for about minutes to set up the syrup. These roast quite nicely paired with Cornish game hens right beside each other on the same sheet pan.

Fall Harvest Stew in Roasted Baby Pumpkin’s

Your guests will not be searching for the good stuff in this hearty stew. Loaded down generously with beef & plenty of vegetables, it simmers in a flavorful broth of seasonal stout. The presentation, in roasted pumpkins or acorn squash, finished with lemon thyme, makes this stew unforgettable.

SERVES 8

• 2.5 lbs. stew meat (or chuck steak cut into cubes)

• 3 Tbsp. olive oil

• 1 large onion, diced

• 2 carrots, peeled & cut thick on the diagonal

• 1 celery heart, chopped (leaves included)

• 4 cloves of garlic, minced

• 1 1/4 lb. Yukon Gold potatoes, cut into large 1” chunks (leave peal on)

• 1 1/4 lb. Jewel Yam, peeled & cut into large 1” chunks

• 2 large hot house tomatoes, chopped

• 2 cups of beef broth

• 1 pumpkin stout beer (or other stout)

• 1 cup dried apples, chopped

• 1 tsp. pepper

• 4 bay leaf

• 2 Tbsp. fresh lemon thyme, finely minced (add this during the final part of the cooking process)

• 4 small pumpkins or acorn squash, halved with seeds & pulp scooped out

• 1 Tbsp. butter

• salt, pepper & nutmeg to taste

Heat olive oil in a large skillet over medium high heat. Saute beef in batches until nicely browned & place in a large capacity crock pot or Instapot. Saute onion through garlic & add to pot. Add remaining ingredients through bay leaf. Cover & cook on desire setting, until beef & vegetables are fork tender (add thyme 20 minutes before serving). Meanwhile preheat oven to 400f. Rub inner cavities & cut edge of pumpkins (or squash if using) with butter, season lightly with salt, pepper & a bit of freshly grated nutmeg. Roast cut side down on a sheet pan (cover the sheet pan with tin-foil for easier clean up) for approximately 45 minutes or until just tender. Ladle stew into roasted pumpkins & serve.