6 Delicious Squash Recipes for Fall

When it comes to fall cooking, squash knows how to multitask. Roast it until caramelized, blend it into creamy hummus or turn it into pillowy gnocchi. Sweet, nutty and endlessly versatile, it’s a seasonal staple for good reason. Need proof? These six recipes from the Western Living archives make a pretty convincing case.

Roasted Butternut Squash with Pumpkin Seed Spiced Butter

We never would have thought to pair butternut squash with Greek yogurt, but we’re so glad Shelley Adams did. Roasted until tender and caramelized, the squash gets a tangy yogurt sauce and a generous drizzle of browned butter with toasted pumpkin seeds, cumin, turmeric, cinnamon and red pepper flakes. Sweet, savoury, a little spicy and definitely not your average side dish.

READ MORE: 5 Mushroom Recipes for a Cozy Night In

Mushroom Bolognese on Spaghetti Squash

Spaghetti squash has been standing in for pasta for decades, including in a recipe from our very own 1987 cookbook. Tracey Kusiewicz brings the dish into the 21st century with a hearty, plant-based bolognese made with portobello and porcini mushrooms, oven-roasted tomatoes and a sprinkle of homemade vegan “cheese.” Who needs noodles?

Braised Lamb Shoulder with Butternut Squash-Ricotta Gnocchi

The squash may play a supporting role in this dish from chef David Robertson, but it deserves some serious applause. Mixed with ricotta, it becomes tender, pillowy gnocchi that’s perfect for soaking up the rich sauce made from the lamb’s braising liquid. Consider your next dinner party sorted.

Kabocha and Wild Rice Salad

David Robertson strikes again, this time with a salad that knows how to handle sweater weather. Roasted kabocha squash, chewy wild rice and crunchy spiced pumpkin seeds get tossed with a tart cranberry-champagne vinaigrette and finished with shaved parmesan. Hearty, colourful and proof that salads don’t have to retire when summer ends.

Butternut Squash Hummus

Kelowna’s Frankie We Salute You! has a delicious trick up its sleeve: adding butternut squash and carrots to hummus. Blend the cooked vegetables with chickpeas, tahini, lemon juice, garlic and a few other pantry staples until silky smooth, then refrigerate before serving with grilled sourdough or your favourite crunchy veggies. Store-bought hummus had a good run.

Creamy Butternut Squash Pudding

Don’t put away the squash just yet. Lawren Moneta’s creamy pudding has all the cosy flavours of pumpkin pie (caramel, cinnamon and ginger) without the hassle of making a crust. Serve it warm or chilled, preferably with a generous dollop of whipped cream. Dessert’s handled.

READ MORE: Recipe: Roasted Butternut Squash Salad with Tahini and Pomegranates