How to Wow With Winter Squash

Acorn Squash Olive Oil Cake

Acorn Squash Olive Oil Cake

Leah Delyte

Acorn squash has hints of nuttiness and sweetness and has a fibrous texture. "The extra fiber compensates for the lack of gluten in the cake — an awesome secret ingredient," says Di Bernardo. Anyone who has a gluten intolerance or celiac disease can use acorn squash puree as a gluten-free substitute.

INGREDIENTS

• 1 acorn squash, peeled, seeded, and cubed
• ½ cup olive oil
• ½ cup granulated sugar or ⅝ cups maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk (oat milk works great for dairy-free humans)  

DIRECTIONS

1. Preheat your oven to 350 degrees Fahrenheit.
2. Steam or roast the cubed acorn squash until tender. Let it cool slightly and then mash it into a puree.
3. In a large bowl, whisk together the olive oil, sugar, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.  
6. Gently stir the mashed acorn squash into the batter until well incorporated.
7. Pour the batter into a greased and floured 9-inch round cake pan.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve with a dusting of powdered sugar or a drizzle of honey.

Cosenza Pizza with Butternut Squash

Cosenza Pizza with Butternut Squash

Gregory DelliCarpini Jr.

"Butternut squash is one of the more flavorful squashes," says Ayoub. He doesn't roast the squash in advance and instead, places them raw on the pizza. "The squash is so thin that it cooks all the way," he says.

INGREDIENTS 

To top a 12-inch pizza:

• 3 ounces julienne cut butternut squash, peel removed
• 4 ounces Fontina (grated on the largest side of a box grater)
• 4 ounces Nduja or loose sausage
• 1 eight-ounce chopped burrata
• Sprig of oregano
• 2 tablespoons spicy honey

DIRECTIONS

1. Open up your pizza dough and then spread grated fontina cheese over the dough.
2. Place the raw butternut squash on the pizza and then the Nduja.
3. Bake at 500 degrees Fahrenheit for 7-8 minutes.
4. Finish the pizza by topping with the burrata, drizzling with honey and topping with oregano leaves.
5. Enjoy!

Delicata Squash and Burrata

Delicata Squash and Burrata

Gregory DelliCarpini Jr.

Ayoub likes pairing delicata squash with burrata for the combination of textures. "The textual difference between the burrata and the squash is great and the skin is completely edible," he says. He prefers delicata squash for this recipe because the squash stays firm after it's roasted, unlike other squashes. 

INGREDIENTS

• 1 delicata squash
• 1 eight-ounce burrata
• 3 tablespoons of honey
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika
• 2 tablespoons pumpkin seeds
• 2 tablespoons sesame seeds
• 2 tablespoons pomegranate seeds
• 3 tablespoons extra-virgin olive oil
• Microbasil or basil leaves to garnish
• Salt and pepper

DIRECTIONS

1. Cut ends off of delicata squash, and scoop out seeds.
2. Then, cut the delicata squash into rings a quarter inch to a third of an inch.
3. Place the rings in a bowl. Mix in honey, smoked paprika, hot paprika, 1 tablespoon pumpkin seeds, 1 tablespoon sesame seeds, 2 tablespoons of extra-virgin olive oil, salt and pepper.
4. Place on a sheet pan with parchment paper.
5. Arrange so that they don't overlap on the tray.
6. Bake in a 400 degree Fahrenheit oven until tender, typically 10-12 minutes.
7. Take the delicata squash and arrange it on a plate or bowl.
8. Put the buratta in the center.
9. Finish with the remaining pumpkin seeds, sesame seeds and pomegranate seeds.
10. Drizzle with the remaining tablespoon of olive oil and top with the basil.

Kabocha Risotto

Kabocha Risotto

Paola Da Re

Kabocha, also known as Japanese pumpkin, has a sweet and nutty flavor. "It's like eating a sweet potato and a pumpkin mixed," says Di Bernardo.

Executive Chef & Pasta Sisters Founder Paola Da Re in California likes using Kabocha for risotto because it imparts a nice creaminess and texture. "It’s a savory dish overall, but with a touch of sweetness and that’s a fun twist," she says.

INGREDIENTS

• 12 ounce Kabocha (this is the peeled & deseeded weight)
• 1 onion (small/medium)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 ½ cups Arborio rice
• 3 cups light vegetable stock
• ¾ cup freshly grated Parmesan
• Ricotta salata to serve

DIRECTIONS

1. Peel and deseed your kabocha. Cut into small dice.
2. Peel and dice the onion.
3. Warm the oil and 1 tablespoon butter in a medium pan over medium heat then add the onion.
4. Cook for approximately 5 minutes until the onion softens, making sure it doesn't brown.
5. Add Kabocha and cook approximately 5 more minutes until Kabocha softens–when it is easily pierced with a fork. Often, softening works best by covering the pan with a lid to let the vegetables sweat.
6. Once soft, mash the pumpkin so that it's a rough puree.
7. Add the rice and cook for 1-2 minutes, then add enough stock to cover the rice.
8. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. You may only need to stir a little in the beginning. As the rice cooks increase how often you stir.
9. Once the rice is cooked and the stock has been absorbed, stir through the Parmesan and the rest of the butter.
10. Adjust seasoning to taste.
11. Serve topped with shaved ricotta salata.

Spaghetti Squash and Gouda Cheese Fritters

Spaghetti Squash and Gouda Cheese Fritters

Leah Delyte

When spaghetti squash is roasted, the flesh has thin strands that resemble spaghetti. Goodridge says people with higher blood pressure will often use spaghetti squash as a substitute for pasta to control blood sugar.  "I love its mild flavor, which pairs well with various sauces and toppings," Di Bernardo says.  "You can use it cold or hot." She makes these fritters for the base of eggs Benedict; it can also be eaten as a side dish, topped on toast or salads or to accompany a bowl of soup, she says.

INGREDIENTS

• 2-3 medium spaghetti squash (with seeds removed)
• 3-4 cups shredded spaghetti squash (strained and squeezed dry)
• ½ cup nutritional yeast
• 1 ½ teaspoons Sumac
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 2 cups freshly grated Gouda cheese

DIRECTIONS

1. Cut the squash in half lengthwise and remove the seeds.
2. Add light oil or butter to the flesh and place face-side down onto parchment paper - roast until tender.
3. Scoop out the flesh and use a fork to shred it. Strain the shredded squash through a fine-mesh sieve to remove excess moisture.
4. In a large bowl, combine the shredded spaghetti squash, nutritional yeast, sumac, garlic powder, onion powder, salt, pepper, eggs, and Gouda cheese. Mix well until thoroughly combined.
5. Scoop out about 2 ounces of the mixture and place on parchment on a baking sheet. Flatten it slightly with a fork -into a fritter shape.
6. Preheat your oven to 365 degrees Fahrenheit.
7. Place the fritters on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until golden brown and crispy on the edges.
9. Enjoy the fritters as a side dish or as a base for eggs Benedict.