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Winter Squash

With summer coming to an end the markets begin to fill with squash of all shapes, sizes and colours.  While they do make great fall decorations they are also a delicious meal; rich in vitamins!

4 Ways to Eat Winter Squash


This is probably your easiest cooking method.  Take a whole squash (any variety), pierce the skin a few times to allow air pressure escape, then toss in a 400°F oven!

Baking times vary depending on the size and type, you will be anywhere from 30 to 90 minutes: smaller and/or thinner skinned ones take less time than larger or thicker skinned squash.

After 30 minutes use an oven mitt to give a gentle squeeze.  If the squash is soft its ready.  If it not soft place back in oven and recheck every 10 to 15 minutes.

Once cooked cut in half, scoop out the seeds and enjoy the sweet flesh, seasoned to taste!


The hardest part of this method is cutting and peeling an uncooked squash!  Cut into chunks toss in a pot of boiling water or in a steaming basket over boiling water. Cook until tender!


Sauté skinned, deseeded and diced squash in butter or olive oil with fresh herbs and garlic until soft and caramelized and enjoy!


Peel, deseed and cut the squash into chunks.  Toss with a bit of olive oil or butter, salt, pepper and other seasonings of choice and bake at 400°F for 45 to 60 minutes.

Roasted Squash and Root Vegetable Medley

A family favorite around here is to cut up squash, potatoes, sweet potatoes, carrots, eddoes, Jerusalem artichokes and red peppers (or any root vegetable we have on hand), toss with olive oil fresh minced garlic and Caribbean seasoning (low salt, no gluten) and bake.  The different textures and flavors make a wonderful medley that is a meal on its own!


The possibilities are endless!

One recipe in particular we keep coming back to:

South-Western Squash Soup

Dumpling or acorn (or both is best), 1 large sweet potato, 1 medium potato, 1 large sweet onion, 3-6 cloves of garlic, 2 inch slice of ginger.  Cut it all up, toss in a pot with 1 litre of vegetable stock, juice of 1 lime, add in 1 tablespoon of chili powder, salt and pepper to taste then cook until the vegetables are soft (you may need to add more liquid, water is fine).  Once cooked through blend with immersion blender until smooth.

Serve with a dollop of plain yogurt (or sour cream) and finish with a squeeze of lime!

Roasted vegetable Squash Soup

Take the roasted vegie recipe above once the vegies cooked blend with vegetable or chicken stock.  The roasted red pepper are important here as they lend a beautiful flavor to soup.

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