Cream-Braised Mélange of Winter Squash

Cream-Braised Mélange of Winter Squash
Serves: 6

You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives you some leeway to suit the group you’re serving.
  • 3 to 4 pounds mixed winter squash: acorn, carnival, and butternut
  • Driftless Sunflower Oil
  • 4 cloves garlic, minced
  • 10 to 12 sage leaves, minced
  • 1½ cups cream
  • Salt
  • Freshly ground black pepper

  1. Peel and cut the squash into 1-inch chunks and set aside.
  2. In a large, deep pot, heat the Sunflower oil over medium heat. Add the garlic and cook, stirring frequently for about 5 minutes, until it is golden and fragrant.
  3. Add the sage leaves and cook for another minute.
  4. Add the squash and fry just a minute or two as it’s beginning to get hot.
  5. Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is tender enough to be pierced by a fork.
  6. Cooking time will depend on the size of your squash chunks, so you’ll want to use some discretion.
  7. Season to taste with salt and pepper.


Quinoa and Kale Stuffed Butternut Squash

Quinoa and Kale Stuffed Butternut Squash

  • 1 butternut squash
  • 1-2 teaspoons Driftless Sunflower Oil
  • salt and pepper
  • ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional, but oh-so-good)
  • 2 cups loosely packed green kale, chopped small
  • 2 cups cooked red quinoa
  • pinch of freshly grated nutmeg
  • ½ pound extra sharp white cheddar cheese, shredded
  • ½ yellow onion, chopped
  • 1 teaspoon dried thyme

  1. Preheat oven to 425 degrees.
  2. Cut squash lengthwise and remove seeds. Rub with sunflower oil and sprinkle with salt and pepper to taste.
  3. Roast for 40 minutes or until the flesh is tender.
  4. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain.
  5. Reserve 1 teaspoon of the bacon grease and saute kale and onions in bacon grease over medium heat until wilted. (You can use olive or sunflower oil if you’d rather not cook with bacon fat).
  6. When squash is cooked through, remove from oven and reduce oven temperature to 375. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
  7. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined.
  8. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
  9. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.


Maple Cinnamon Roasted Squash

Maple Cinnamon Roasted Squash

  • 8 cups cubed butternut squash (the red kuri squash would work as well)
  • 2 tbsp Driftless Sunflower Oil (or olive oil)
  • 2 tbsp maple syrup
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 pinches cayenne

  1. Preheat oven to 425 degrees.
  2. Line 2 baking sheets with foil (optional– protects baking sheet when the sugars caramelize so it won’t be sticky/hard to clean).
  3. In a mixing bowl, combine all of the ingredients and toss a few times to evenly coat the squash.
  4. Spread out on your baking sheet.
  5. Place in the oven for 10-15 minutes.
  6. Check and stir everything around and put back in the oven for another 10-15 minutes.
  7. When the squash is soft, place under broiler for 1-2 minutes (be careful not to burn!) or until sugars have carmelized.


Butternut Squash Vindaloo

Butternut Squash Vindaloo
Recipe type: Main Dish
Cuisine: Inidan
Serves: 4

  • 1 ½ Tbsp. grainy mustard
  • 1 tsp. ground cumin
  • ¾ tsp. ground turmeric
  • ½ tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. white wine vinegar
  • 3 Tbsp. Driftless sunflower oil
  • 1 small onion, cut into thin half rings
  • 5 cloves garlic, minced
  • 1 medium butternut squash (apr. 1½ lbs.), peeled, seeded, & cut into 1” cubes (should be about 4 cups squash)
  • 1 c. coconut milk (well stirred)
  • ½ c. water
  • Cilantro & roasted cashews, for garnish (optional)

  1. Mix mustard, spices, salt, & vinegar well in a small bowl.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Put in the onion & fry until golden brown.
  4. Add garlic, stir, & fry for 30 seconds.
  5. Add the spice past & stir for a minute.
  6. Add sweet potatoes, coconut milk, & water & cover.
  7. Bring to a boil, lower the heat, & simmer for about 30 minutes, or until squash is tender but not falling apart.
  8. Garnish with cilantro & cashews if you wish, & serve with rice.


Roasted Butternut Squash with Fresh Herbs

Roasted Butternut Squash with Fresh Herbs
Recipe type: Main Dish

  • 1-2 honey-nut squash
  • Driftless Sunflower oil to coat squash
  • ½ onion
  • salt, pepper, paprika to taste
  • 4-5 sage leaves thinly sliced
  • 3-4 sprigs of thyme
  • 2 sprigs rosemary

  1. Preheat oven to 375 F.
  2. Half squash, remove seeds and cut into slices ½ inch thick.
  3. In a mixing bowl, drizzle the squash with sunflower oil, sprinkle with salt, pepper, herbs (stems removed), and sliced onion.
  4. Bake on a baking sheet until tender, turning periodically with a spatula.
  5. Serve hot.


Ginger Squash Soup

Ginger Squash Soup
Recipe type: Soup

  • 1 medium butternut squash, peeled, seeded, & cut into 1” cubes
  • 1 medium yellow onion, chopped
  • 3 Tbsp. ginger, peeled & minced
  • 3 cloves garlic, peeled, crushed, & minced
  • 1 c. vegetable stock or water
  • 2 Tbsp. Driftless Sunflower oil
  • salt & pepper to taste
  • juice of 1 orange
  • ¼ c. half & half (optional)

  1. In large pot, saute onions in oil for a couple of minutes.
  2. Add ginger & garlic & stir for a couple more.
  3. Add squash, saute for another few minutes.
  4. Add stock/water, salt, pepper, & orange juice; cover & cook until tender,about 30 minutes. Add half & half, remove from heat, & puree until smooth.