Squash Cookies

Squash Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 


  • ½ cup butter
  • ¾ brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1½ cups cooked & pureed winter squash
  • 2½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1½ cups raisins or any chopped dried fruit (I used chopped apricots)
  • 1¼ cups chopped walnuts

  1. Preheat oven to 375 degrees.
  2. Lightly grease a cookie sheet.
  3. Cream sugars and butter in a large bowl.
  4. Beat in the eggs and squash.
  5. In a medium bowl, stir together all of the dry ingredients and stir into the creamed mixture.
  6. Add the dried fruit and nuts and combine.
  7. Spoon approximately 1 heaping tablespoon of batter per cookie onto the prepared cookie sheet.
  8. Bake for approximately 11 minutes.
  9. Remove and cool the cookies on a baking rack.


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.


Poblano & Smoked Gouda Stuffed Delicata Squash

Poblano & Smoked Gouda Stuffed Delicata Squash

  • 2 Delicata squash
  • 1 poblano pepper
  • 2 cloves garlic, unpeeled
  • Oil for pan & drizzling (we highly recommend Driftless Sunflower Oil!)
  • 1 Roma tomato
  • Salt & pepper to taste
  • ½ c. grated smoked gouda cheese
  • ¼ c. panko bread crumbs

  1. Preheat oven to 375 degrees.
  2. Cut Delicata in half lengthwise & scoop out seeds.
  3. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole poblano pepper & roast for 2-25 minutes, until squash is just tender.
  4. Cut Roma in quarters lengthwise, scoop out seeds with fingers, & drizzle with oil, salt, & pepper & place on pan with squash about 10 minutes through baking time.
  5. Remove pan from oven.
  6. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl.
  7. Squeeze roasted garlic into squash pulp.
  8. Coarsely chop roasted tomato & add to squash pulp.
  9. Carefully pull skin off poblano, remove seeds & stem, & coarsely chop (might want to wear gloves for this in case it’s a spicy one!).
  10. Add about half of it to squash & taste before adding more (in case it’s a spicy one).
  11. Season to taste with salt & pepper & spoon pulp back into squash shells.
  12. Top with bread crumbs & grated gouda & put back into oven for 10 minutes, until cheese is melted & panko is browned.


Squash Soup with Thyme & Sumac

Squash Soup with Thyme & Sumac
Recipe type: Soup
Serves: 4

*Sumac is a tart spice available in Middle Eastern grocery stores, well-stocked herb stores, or online. It’s a major component of the spice mix called za’atar. If you’re unable to find it, substitute 1 Tbsp. fresh lemon juice.
  • 1 large or 2 small winter squash
  • 3 Tbsp. butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh thyme, chopped
  • 1 tsp. ground sumac*
  • 1 quart vegetable or chicken stock
  • ½ cup crème fraiche or cream
  • salt & pepper to taste
  • a pinch of fresh thyme for garnish

  1. Preheat oven to 375 degrees. Cut squash in half, scoop out seeds, & roast cut side down on a cookie sheet until soft, 30-45 minutes.
  2. When just cool enough to handle, remove skin. Heat butter in a heavy bottomed soup pan & sauté onions until translucent.
  3. Add garlic & thyme & sauté for another couple minutes.
  4. Add sumac, stock, & cooked squash & bring to a simmer.
  5. Simmer for about 15 minutes & puree soup in a food processor, blender, or with an immersion blender.
  6. Return to heat & add crème fraiche/cream & salt/pepper to taste, adding a bit of
  7. water if it’s too thick.
  8. Return to simmer & serve, sprinkling with thyme & a drizzle of crème fraiche/cream for
  9. garnish.


Squash Soup

Squash Soup
Recipe type: Soup

  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 large onion, diced
  • 3-4 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 Tbsp. fresh ginger, minced (optional)
  • 1 butternut squash, peeled & cubed
  • 1 quart veggie or chicken stock
  • 3 Tbsp. heavy cream (optional)
  • ½ cup orange juice or apple cider (optional)
  • ½ – 1 tsp. 5 spice powder or garam masala (optional)
  • Salt & pepper to taste

  1. In a heavy bottomed soup pot, heat butter/oil & sauté onions & celery for 4-5 minutes.
  2. Add garlic & ginger (if using) & stir for a couple minutes.
  3. Add cubed squash & stock, bring to a boil, reduce heat & simmer until squash is soft, about 20-30 minutes.
  4. Puree until smooth. Add cream/juice/cider if you wish & whatever seasonings you care to add, tasting as you go.
  5. Return to a simmer & serve.


Roasted Squash with Collards

Roasted Squash with Collards
Recipe type: Main Dish
Serves: 4

  • 1 Heart of Gold squash
  • ½ minced yellow onion
  • 1 Tbsp butter (for carmelizing the onion)
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp grapeseed (or other high-heat) oil
  • 1 tsp salt
  • 2 cloves of garlic, minced
  • 1 large bunch of kale, chopped
  • 1 bunch of collard greens, chopped

  1. Preheat the oven to 425.
  2. Peel the squash and then cut in half and scoop out the seeds.
  3. Cut the squash into chunks.
  4. Mix the squash with the balsamic vinegar, oil, and salt.
  5. Roast the squash for 30 minutes, stirring occasionally.
  6. Meanwhile, sauté the onion in the butter over low heat, stirring regularly.
  7. Your goal is to caramelize the onions and get them slightly crispy.
  8. Remove the onion with a slotted spoon and drain on a paper towel.
  9. Remove the squash from the oven when tender and set aside.
  10. In a large pan over medium heat, sauté the garlic for 2 minutes, or until very fragrant. Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green.
  11. Add squash to the kale, mix, and serve, topped with the caramelized onion.


Kale & Squash Gratin

Kale & Squash Gratin
Recipe type: Main Dish

  • 1 Butternut squash, peeled, halved crosswise and seeded
  • 7 cloves Garlic
  • ½ tsp. Driftless sunflower oil or olive oil
  • Lacinato Kale, large stems removed
  • 1 tsp. Butter
  • Salt & Pepper
  • ½ tsp. Ground Nutmeg
  • 2-1/2 tsp. chopped Fresh Thyme, or 1-1/2 tsp. Dried Thyme Leaves
  • 1½ cups Cream
  • 3 tbsp. Bread Crumbs
  • ⅔ cup Grated Parmesan

  1. Heat oven to 400°.
  2. Cut peeled squash lengthwise into ¼-inch-thick slices; set aside.
  3. Butter a 2-1/2-quart baking dish.
  4. In a large bowl, combine the olive oil, chopped garlic, thyme, salt and pepper.
  5. Add the kale (roughly chopped) and rub the olive oil mixture aggressively into the leaves. Distribute half the sliced squash in the dish and sprinkle with ⅓ of the nutmeg, salt and pepper.
  6. Arrange the kale mixture over squash and sprinkle with ⅓ of the salt, pepper and nutmeg.
  7. Arrange remaining squash over kale mixture and sprinkle with remaining
  8. nutmeg, salt, pepper, and thyme.
  9. Distribute remaining garlic over squash, tucking it between slices.
  10. Pour cream over assembled gratin and cover with foil.
  11. Bake until squash is soft when pierced with the tip of a knife, 40 minutes; halfway through baking time, remove foil, press down on squash with a spatula to compress and distribute the liquid, cover and continue baking.
  12. Meanwhile combine bread crumbs and parmesan.
  13. After the 40 minutes, reduce oven temp. to 375° and sprinkle the bread crumbs and parmesan over the squash, return to oven and continue to bake, uncovered
  14. until golden brown.
  15. Let cool 15 minutes before serving.


Squash Feta Casserole

Squash Feta Casserole
Recipe type: Main Dish
Serves: 6-8

  • 2 medium winter squashes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • ½ c. green pepper, chopped
  • 1/ c. red pepper, chopped
  • 2 eggs
  • 1 c. plain yogurt or sour cream
  • 1 c. feta cheese, crumbled
  • dash of cayenne pepper
  • salt & pepper to taste
  • 1/ c. sunflower seeds

  1. Cut squash in half & remove seeds.
  2. Place cut side down on a greased cookie sheet & bake at 375 degrees for 30-40 minutes, until tender.
  3. Leave oven on. Cool slightly & scoop flesh into a bowl & mash.
  4. Meanwhile, saute onion in butter in a skillet for a couple minutes.
  5. Add garlic & peppers & saute for another couple minutes.
  6. In a large bowl, whisk eggs, yogurt/sour cream,salt, pepper, & cayenne.
  7. Stir in feta, squash, & onion/pepper mixture.
  8. Transfer to a greased 11X7 inch baking pan, sprinkle with sunflower seeds, cover & bake at 375 degrees for 25 minutes, uncover & bake for another 25 minutes.


Braised Apples, Roasted Acorn Squash and Fresh Thyme

Braised Apples, Roasted Acorn Squash and Fresh Thyme
Recipe type: Main Dish
Serves: 4-6

  • 2 acorn squash, peeled (see note), halved, seeded, and cut into roughly ½-inch dice (about 4 cups)
  • 3 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ⅓ cup diced red onion (small dice)
  • ¼ teaspoon freshly ground pepper
  • 2 Fuji or Gala apples, cut into roughly ½-inch dice (about 2 cups)
  • ½ cup chicken stock or vegetable broth
  • 1 teaspoon chopped fresh thyme leaves

  1. Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
  2. In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and ¼ teaspoon of the salt.
  3. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender.
  4. Remove from the oven and set aside to cool for at least 5 minutes.
  5. Heat the 2 tablespoons butter in a small saucepan over medium-high heat.
  6. Add the onion, the remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes.
  7. Add the diced apples and the chicken stock, and bring to a simmer.
  8. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long you want them to retain their shape.)
  9. Remove from the heat.
  10. In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid.
  11. Toss gently to combine, and serve warm.


Squash and Kale Soup

Squash and Kale Soup
Recipe type: Soup

  • 4 strips bacon, 4 ounces, cut crosswise into ½-inch pieces
  • 1 medium onion, finely chopped
  • ½ pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Acorn/Green Kabocha Squash Puree (bake until soft, scoop out from skin and mash with fork)
  • Salt and pepper

  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes.
  2. Using a slotted spoon, transfer bacon to a paper-towellined plate; set aside.
  3. Add onion to fat in pan, and cook until softened, 4 to 5 minutes.
  4. Add kale; cook until soft, 3 to 4 minutes.
  5. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil.
  6. Season generously with salt and pepper.
  7. Serve, garnished with reserved bacon.