Thanksgiving Squash Recipes
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and turkey.
Baked Acorn Squash with Chestnuts, Apples and Leeks
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they’re also a festive accompaniment to turkey, ham or roast goose.
Winter Squash Soup with Roasted Pumpkin Seeds
Chef Susur Lee is renowned for his creative, complex, Asian-inflected dishes at his restaurants in Toronto and Singapore. But one of his favorite cold-weather comfort recipes is this remarkably simple squash soup, which he sweetens with a little honey and garnishes with roasted pumpkin seeds.
Baked Butternut-Squash-and-Cheese Polenta
Anna Thomas’s 1970s book, The Vegetarian Epicure, is iconic; updated in the ’90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.
Roasted Delicata Squash with Quinoa Salad
Quinoa is definitely a superfood: A grain-like seed, it’s a “complete” protein containing all eight essential amino acids (another plus: it cooks much more quickly than most grains). To create a terrific vegetarian main course, Michael Symon of Cleveland’s Lola tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).
Butternut Squash Turnovers
Jeremy Sommer’s buttery squash turnovers also make a perfect fall lunch alongside a big green salad.
Fresh Butternut Squash Salad
This unusual salad mixes paper-thin slices of raw butternut squash with slivers of prosciutto, chunks of Parmesan cheese and toasted walnuts. If the squash isn’t completely fresh, blanch the ribbons in boiling water for 2 minutes to soften them slightly and bring out their flavor.
Cavatelli with Spicy Winter Squash
“This pasta,” Mario Batali says, “always propels me into fall.” You can substitute pumpkin or hubbard squash—whichever looks more beautiful at your market—for the butternut. “Cook the squash until it’s soft but not falling apart—you don’t want al dente squash, but you don’t want mush either,“ Batali says.
Squash Gratin with Poblanos & Cream
Ginger-Roasted Winter Squash
Butternut Squash Bread Pudding
This savory bread pudding is loaded with sweet squash. For a more elegant presentation, bake the bread pudding in individual ramekins.
Mashed Winter Squash with Indian Spices
Fragrant Indian spices—coriander, turmeric and black mustard seeds—are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.
Roasted Squash with Chestnuts and Pomegranate
A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.
Roasted Squash with Maple Syrup and Sage Cream
Barbara Lynch isn’t choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce—she goes with whichever varieties look best at the farmers’ market—but butternut and delicata are among her favorites.
Winter Squash Soup with Pie Spices
Lee Hefter loves the spices used for pumpkin pie, so he makes this silky, fragrant soup with them.
Candied Winter Squash Parfaits with Chocolate
Thanksgiving Make-Ahead Tip: The parfaits and candied squash can be refrigerated separately for up to 3 days.