How to make fall recipes with seasonal squash a success: tips and delicious ideas
Autumn Recipes Seasonal squash Kitchen tips Gourmet ideas
Autumn marks the return of seasonal squashes 🥗: pumpkin, butternut squash, spaghetti squash, pattypan squash, butternut squash, and even the delicate Hungarian blue squash. Their sweet flesh, velvety texture, and warm colors make them stars of home cooking. But how can you best harness their potential in your fall recipes? Discover simple tips, delicious ideas, and everything you need to know to successfully make your squash dishes without the hassle. Get ready to enhance your dishes, from family gratin to comforting soup and original desserts!
Delicious ideas for serving squash
Savory side: a thousand and one ways
In autumn, squash can be cooked in a velvety soup, a golden gratin, puréed, roasted in the oven, or simply sautéed in a pan with a drizzle of olive oil. For a change, try stuffed squash (quinoa, mushrooms, hazelnuts, and cheese), or cubed in a mild curry. It also loves warm spices (cinnamon, nutmeg) and blended for quick soups.
Sweet version, dare to be original!
Squash is perfect in moist cakes , muffins, pancakes, or even pumpkin pie. Mix it with vanilla, cinnamon, orange zest, or dark chocolate for a comforting touch. Leftover squash puree also works well in fall smoothies (hello, blender !).
Steamed or roasted: textures and flavors
Steaming keeps the flavor sweet and the color vibrant, but the oven-roasted version (a turn of the pepper mill, a little thyme, a touch of paprika) develops caramelized notes... irresistible! An air fryer ( see our comparison ) also allows for quick and crispy cooking without excess fat.
In salad or as a side dish
Mix diced roasted squash with feta or goat cheese, nuts, toasted seeds, and a tangy vinaigrette. Squash also pairs perfectly with fall barbecues ( Neary BBQ ideas ) for a delicious sweet-savory contrast.
Tips for preparing and cooking fall squash
Smart peeling
For squash with thick skin, cut them in half and steam or microwave them for a few minutes: the skin then peels off easily, without any struggle or risk of injury.
Express cooking and perfect texture
Cut the squash into small cubes for ultra-fast cooking in a pan or air fryer. For a creamy velouté, blend the still-warm flesh with a little cream or coconut milk… Yum!
Smart Seed Recycling
Don't throw away the seeds! Rinse them, dry them, then toast them in the oven with a little oil, fleur de sel, and paprika. They'll make a great snack or a crunchy topping for your soups.
Anti-waste and batch cooking
Squash can be cooked in advance. Prepare a large quantity of puree or roasted cubes, store them in a cool place, and then choose according to your inspiration: gratin, quiche, risotto, or soup... There's no shortage of ideas!
Budgeting, purchasing and storing squash
Good news: squash is a great value for money in the fall. Choose local and organic varieties if possible, which are often available at low prices at markets or through AMAP (Community-supported agriculture). Squash will keep for several weeks in a cool, dry, and well-ventilated place, away from light. Once cut, wrap the cut end in plastic wrap and keep it in the refrigerator (for up to five days). If you want to take advantage of great prices, consider puréeing some of it and then freezing it in ready-to-use portions.
To stock up on squash-based recipe ideas, dive into our weekly selection on Neary! And to enhance your side dishes, don't hesitate to take a look at our blender collection or autumn barbecues for comforting dishes.
FAQs about fall squash
Which squash should you choose for soup?
Pumpkin, butternut squash, and butternut squash are great for veloutés—their smooth flesh makes for naturally creamy soups. For a thinner texture, add a little milk or broth.
How do you know if a squash is ripe?
Look at the color (bright, uniform), the skin (hard, matte), and the stem (dry, well attached). The squash should sound hollow to the touch and feel heavy for its size.
Do you have to peel all squash?
No! Pumpkin, for example, is cooked with the skin (which melts during cooking). For butternut squash or butternut squash, peeling is recommended, but you can also cook with the skin and remove it after cooking.
Can you freeze squash?
Yes: cooked squash (pureed or diced) freezes very well. It's convenient for preparing dishes in advance or enjoying the long season after harvest!
Any original ideas for cooking squash?
Try it in risotto, with goat cheese and walnuts, in savory or sweet pancakes, or even in a veggie burger. And why not roast it in warm salads, or in a sweet version in a brownie?
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