Squash Side Dishes for Fall & Thanksgiving

Those stacks of colorful squash look wonderful at the grocery store and the farmer’s market this time of year, but what do you do with them? Cooking winter squash isn’t always on everyone’s regular recipe repertoire. Here are a few easy dishes to try this fall - all three make great additions to the Thanksgiving table as well!

Squash & Turnip Skillet Sauté

1 butternut or acorn squash
2 large turnips
1/3 cup butter or ½ butter and ½ olive oil
1 Tablespoon brown sugar
1 teaspoon grated orange rind
Juice of one orange
½ teaspoon cinnamon
½ teaspoon grated fresh nutmeg
Salt & pepper

Wash squash and prick a few times with a fork. Put on a cookie sheet and bake in a 325 degree oven for about 15 minutes. Remove & let cool.

While the squash is cooling, peel and cut turnips julienne style (into thin “matchsticks”.) Cut open cooled squash (in half), scoop out seeds and peel. Cut squash into thin julienne strips as well.

Melt butter (or butter and olive oil) in a large skillet (I prefer cast iron) over medium heat. Add in the squash and sprinkle the sugar over the top. Gently stir in orange rind, cinnamon and nutmeg and sauté approximately 5 minutes. Stir in turnips and orange juice and cook until tender. Add salt and pepper to taste.

This recipe makes 8-10 servings, depending on the size of the squash and turnips.

Vegetarian Butternut Squash Soup

1 butternut squash
¼ cup butter or ½ butter and ½ olive oil
1 large onion, chopped
1 large (or 2 small/medium) tart cooking apples, peeled and chopped
¼ teaspoon cinnamon
2 cans/boxes vegetable stock
½ cup white wine
Salt & pepper
Fresh nutmeg

Wash the squash and prick all over with a fork, bake on a cookie sheet at 400 degrees about an hour until completely tender. Let cool.