Squash, Three Ways

Tempted by the wide variety of winter squash at the grocery store and farmers market, but need to find a new recipe? Look no further for your next squash-inspired meal.

The few short weeks between Halloween and Thanksgiving are when my true pumpkin-loving self emerges. By then, my fall CSA is overflowing with squash of all types, from the standard butternut, acorn and spaghetti squashes, to the more unique delicata, hubbard, and honeynut. The good news is that a lot of these winter squashes, if stored properly, can last through the winter. The bad news is that many of us do not have enough apartment space to store them! Hence my squash-heavy diet throughout the month of November.

If you are also a lover of squash, you are in luck! Squash are an excellent source of vitamins, minerals, and protein. Either as a main dish or a side, they make a filling and satisfying addition to any meal.

Here are a few of my favorite squash recipes, to get you through your own winter squash season.

Pro tip: when you have an excess of squash, you can always roast or steam your squash and freeze it (in a freezer bag or container, with as little air as possible) for soup on a cold winter day!

Roasted Delicata Squash

Inspired by Yotam Ottolenghi’s recipe for butternut squash in his cookbook Plenty (one of my favorite cookbooks ever!). 


Delicata squash are one of my favorite winter squashes—I never see them outside of their fall harvest season, and their arrival always makes me excited to crank up my oven after a summer of avoiding too much extra heat in my kitchen. Use what spices make you happy, and this will surely be a dish you make again and again. The spice “slurry” will seem thick, and like there is way too much, but trust the recipe and use it all! It caramelizes the squash into a delicious golden color, with a complex layer of spices. Some nights, I serve this with a side of brown or wild rice and call it dinner!

Serves 2 with leftovers as a side, or 2 without leftovers as a main


  • 2 delicata squashes
  • 4 tablespoons olive oil
  • 2 teaspoons ground cardamom
  • 1 teaspoon allspice
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • ½ cup Greek yogurt
  • 2 tablespoons tahini
  • Juice from one lime


  1. Preheat your oven to 400o
  2. Wash the delicata squash well (you will be eating the skin, so make sure it is free of dirt!)
  3. Slice the squash in half long-ways, and use a spoon to scoop out the seeds
  4. Place the squash flat-side down on your cutting board, and slice into ½-inch thick half-moons
  5. In a small bowl, mix your olive oil and spices
  6. Place your squash in one layer on a rimmed baking sheet. Use a pastry brush (or your fingers) to paint your oil-spice mix on both sides of the squash
  7. Roast your squash for 15-20 minutes, flipping halfway, until golden and tender
  8. While your squash roasts, mix the Greek yogurt, tahini, and lime
  9. Serve your squash with a drizzle of the yogurt sauce

Butternut Squash “Pizzas”

Thanks to fellow NICBC-er Megan Maisano N18 for feeding me this one night and inspiring my own iteration!

butt squash
Image via Pixabay

Who knew you could make mini “pizzas” out of squash?! Look for a butternut squash with a long neck and a smaller bulb end. I have tried these with a variety of toppings but here I am sharing two of my favorites: traditional sauce & cheese, and a sweeter goat cheese & honey. Either variation would make a simple fancy appetizer, or a satisfying main dish served with a salad.

Serves 2


  • 1 butternut squash
  • 2 tablespoons olive oil
  • Kosher salt


  • 4 oz  goat cheese
  • 1-2 tablespoons honey
  • ½ cup tomato sauce (plain canned works fine here)
  • ½ cup mozzarella cheese, shredded
  • Your favorite dried herbs (such as Italian seasoning, or dried thyme)


  1. Preheat your oven to 425o
  2. To prep your squash, wash well, then carefully peel with a vegetable peeler. Starting at the narrow end, slice your squash into ½-inch rounds, ending when you reach the bulb where the seeds are. Depending on the size of your squash, you should get 6-8 rounds.
  3. Cut the bulb in half and scoop the seeds out with a spoon. Either freeze the bulb for another use, or slice and roast at the same time as your pizzas for a salad topping.
  4. Pour the olive oil onto a rimmed baking sheet. Place your squash circles down in the oil, moving them around and flipping them so both sides are coated in the oil. Give them all a nice sprinkle of kosher salt
  5. Roast in your heated oven for 15-20 minutes, until the bottoms begin to turn golden Flip, and continue cooking for another 15-20 minutes until golden brown and tender
  6. Remove the baking tray from the oven and turn your oven to broil
  7. Top each squash round with a crumble of about 2 teaspoons of goat cheese, a drizzle of honey, and a pinch of dried thyme OR a tablespoon of tomato sauce, a sprinkle of mozzarella cheese, and a pinch of dried herbs
  8. Broil for 2-3 minutes, or until the cheese begins to brown

Easy Instant-Pot Butternut Squash Soup

An original recipe, inspired by the contents of my cupboard.

squash soup
Image via Pixabay

The Instant Pot has become one of my favorite kitchen appliances, and this recipe showcases just how easy it can be. This 4-ingredient soup is about as simple as it gets—you don’t even need a blender because the vegetables get so tender! It can also be made in a slow-cooker, set on low for 8-9 hours.  After the squash is cooked and it has reached the desired consistency, taste it and follow your taste buds—you might need salt and pepper, a pinch of cayenne, or a dash of smoked paprika. Don’t be afraid to adjust the seasonings to what you enjoy. I like the creaminess the coconut milk adds, but the soup would certainly be delicious without it as well.


  • 2 butternut squashes (about 4 pounds), peeled and cut into rough but similarly sized chunks
  • 1 medium onion, chopped
  • 4 cups of vegetable or chicken broth (I use 4 cups of water with 1 tablespoon of “Better Than Bouillon”)
  • 1 can coconut milk


  1. Add the squash, onion and broth to your instant pot
  2. Use the “soup” button, or manually set your pot for 30 minutes at high heat
  3. Allow the soup to natural release (this will take 10-15 minutes)
  4. Stir to break down the squash into the broth. Some texture will remain, but you can use an immersion blender to make it completely smooth if you wish
  5. Add the can of coconut milk and stir
  6. Serve with crusty bread or this 4-ingredient beer bread for dipping

Michelle Rossi is a dual-degree NICBC-MPH student who will be graduating in December. When she isn’t working on her ALE (applied learning experience), participating in research for the “Snack It Up” study, and writing papers for class, you can find her combing through cookbooks for her next inspired meal. Michelle spends her free time working at Mass Audubon’s Drumlin Farm, where she gets a weekly fill of goat snuggles and first pick of farm-fresh produce. 

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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