Thanksgiving was great. We are now into a two-year “routine” where we go to Kate and Ned’s and spend the day with them and some of Ned’s family. It’s terrific and relaxing and I enjoy it. For whatever reason this year I’ve been cooking squash like it was going out of style. Partly it’s because I’ve been eating out less but partly it’s because I just got sick of soup. Squash, as it turns out, is delicious. So I’m now one of those women who finds recipes on The Pioneer Woman and passes them around. I’m not proud. Here are the recipes I have been making. If you’re squash-curious but don’t know where to start or never really get past the stuffed acorn meals, this is for you.
Acorn – stuffed squash with brown rice and sausage (my photo)
Buttercup – twice baked buttercup squash OR buttercup squash casserole (my photo, another photo)
Butternut – red pepper and butternut soup OR roasted beet and butternut soup (my photo)
Carnival – quinoa stuffed carnival squash (my photo)
Delicata – maple glazed squash rings (my photo)
Golden Acorn – topsy turvy stuffed squash (my photo)
Spaghetti – baked spaghetti squash with garlic sage cream OR simple spaghetti squash parmesan (my photo)
I haven’t braved the giant lumpy hubbard squash yet since I am usually just feeding me and maybe one other person. Now that I’m back in Vermont after holidaytime I may see if the farmer’s market has anything outside this usual suspects list. Oh and the Frontier Woman recipe I made? Not squash at all but something called Crash Hot Potatoes (my photo, looks the same, doesn’t it?). Simple.