It’s prime winter squash season at the market, with dozens of delectable varieties to choose from! Remember, winter squash that you buy now will last well into the new year if stored properly (in a dry place with good air circulation), so take advantage of the selection available now! To help you use those squashes, we’ve compiled a few choice winter squash recipes below.
1/2 pound small fingerling potatoes, washed and dried, or other waxy potatoes, cut into ½” cubes
3/4 pound delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste, berbere powder, or other strongly spiced mixture
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
1 1/2 ounces almonds, toasted pepitas, hazelnuts, or other toasted nuts
Preheat the oven to 400F degrees. If using fingerlings that aren’t tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on delicata squash.
In a small bowl whisk together olive oil, miso, and spice paste/powder. Place the potatoes and squash in a large bowl with 1/3 cup of the dressing. Use your hands to toss well, then turn everything out onto a baking sheet. Bake 25-30 minutes, until everything is baked through and browned, tossing once or twice.
Whisk the lemon juice into the remaining dressing. Taste. The flavor should be intense but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture and nuts.
1 C flour
4 T brown sugar
2 t baking powder
1 t baking soda
½ t nutmeg, ground
1 t cloves, ground
1 T cinnamon, ground
2 t ginger, ground
½ t salt
1 ½ C milk
4 T coconut oil, melted
2 T vinegar
1 C pumpkin puree
Mix dry ingredients in a medium bowl. Mix wet ingredients in a larger bowl, whisking so that there are no lumps. Stir the dry ingredients into the wet ingredients. Heat a skillet over medium and lightly oil. Drop batter onto skillet by 1/3-cupfuls. Cook first side until air bubbles begin to appear. Flip and cook second side a few minutes, until golden. Place pancakes in a warm oven until done.
Squash Tahini Dip
1/3 C puree of any sweet winter squash
4 dates, pitted
2 T tahini
Process all ingredients until creamy. Add water or other liquid as needed to reach desired consistency. Serve with apple slices, celery sticks, crostini, etc.