Facebook Winter Squash Roundup

Winter Squash Roundup – Oh MY!!! So many great recipes out there, and you all are so generous in your sharing! This post is a big one, so here we go!

Roasted Butternut and Gala Apple Soup from BYU

Oven Roasted Kabocha Squash from Tiny Urban Kitchen

Pasta with Butternut Squash and Pecans from Martha Stewart

Butternut Chili from Inspired Results
Maple Roasted Butternut Medley from Inspired Results
Butternut Squash and Lentil Soup from Creative Family Cooking
Slow Cooker Savory Chicken and Butternut Squash from $5 Dinners
Butternut Squash Soup from Food Network
Seven Spaghetti Squash Recipes from Martha Stewart
Butternut Squash Mac and Cheese from Eclectic Recipes
Sweet-Roasted Rosemary Acorn Squash Wedges from the Pioneer Woman
More Than Soup: 5 Must Try Butternut Squash Recipes from Foodista
Butternut Rancheros from the Post Punk Kitchen
Butternut Squash Lasagna from Food Network
Butternut Squash Pizza from Inspired Results
Butternut Squash Risotto from Allrecipes
Winter Squash Hash from Macheesmo
Butternut Squash Gnudi with Sage Butter from the Food Channel
Wheat Berries With Winter Squash and Chickpeas from the NY Times

Butternut Ginger Soup from Carol Ehrman


  • 1 onion, diced
  • 1 tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 4 cups peeled and cubed butternut squash (or flesh of a baked butternut squash)
  • 3 to 4 cups chicken broth
  • 1/4 tsp ground coriander
  • 1/4 tsp freshly ground nutmeg
  • salt and pepper to taste
  • optional 0 add 1 tbsp fresh grated orange peel and juice of one orange to make butternut ginger orange soup


  1. Saute the onion, ginger, and garlic in olive oil over medium heat. Add the squash and chicken broth. Simmer until heated through. Add spices and blend in batches (be careful to put a lid on your blender as hot liquid can spray out and burn) or use a hand held blender in the pot. I like to add a few tablespoons of sour cream or crème fraîche to the top of the soup when serving and sprinkle with a little fresh ground nutmeg.

Harvest Soup from Kandra Palmer


  • 2 butternut squash
  • 1 spaghetti squash
  • 1 bunch of celery
  • 1 lb carrots
  • 3 onions
  • 6 medium sweet potatoes
  • 6-8 cups chicken stock
  • 8 oz heavy cream
  • cooked bacon, optional


  1. Split squashes and sprinkle with garlic salt, thyme, cinnamon, and paprika. Bake upside down until you can poke a for through it, let cool (Bake at 350°F for 45 minutes to an hour).
  2. Chop celery, carrots, onions, and sweet potatoes. Add to a large pot. Peel and cut squash; add to pot. Cover with chicken stock. Boil. Cover and reduce heat. Simmer until soft, about 25 minutes.
  3. Place soup in blender and blend until creamy. Return to pot. Add heavy cream. Top with cooked bacon, if desired.



  1. I made the Butternut Rancheros when we got squash earlier in the fall, it was delicious. The lasagna is awesome as well!

  2. Here’s another one I just tried- super tasty!
    Butternut Squash Curry at http://cowgirlchef.com/2011/04/19/butternut-squash-curry/

Leave a Reply