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.


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.


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.


Greens & Bean Stuffed Winter Squash

Greens & Bean Stuffed Winter Squash
Recipe type: Main Dish

  • 1 medium winter squash
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 small red pepper, small diced
  • ½ bunch of chard, stems chopped separately from leaves
  • ½ lb. saute mix (the amount in your box), coarsely chopped
  • 1 can cannelini beans or chickpeas, drained
  • ¼ c. white wine or chicken broth
  • salt & pepper to taste
  • ½ c. freshly grated parmesan

  1. Preheat oven to 350 degrees.
  2. Cut squash in half & remove the seeds.
  3. Rub cut end with oil & place cut end down on baking sheet.
  4. Bake for 30-40 minutes, until tender.
  5. Meanwhile, in a large saute pan, cook onions over medium-high heat until translucent. Add garlic, red pepper, & chard stems & saute for a couple minutes.
  6. Add chard leaves, saute mix, beans, & wine/broth & cover for a minute or two.
  7. Remove lid, stir, & salt & pepper to taste.
  8. Fill cavities of cooked squash with mixture, top with Parmesan, & return to oven until cheese is melted.