Oh, my gourd! It’s that time of year when Farm Boy stores are brimming with fresh, beautiful, Ontario-grown squash and pumpkins—perfect for chilly autumn evenings and cold-weather comfort foods. Tasty, versatile, and loaded with nutritional benefits, the classic harvest vegetables can be intimidating to work with if you don’t first know how to prepare them for cooking. That’s where delicious squash recipes come in handy.
If you’re new to cooking with squash and pumpkin, let us show you the quick and easy steps you’ll need. Read on to discover what to do with squash afterwards! From roasted squash ideas to healthy squash dishes, we have an array of delicious squash recipes in both sweet and savoury applications. Don’t forget to check out our flyer for all the hottest seasonal deals!
How to Prep Squash
Sharpen Your Knife
Pumpkins and squash can be tough vegetables to work with and they sometimes need a little strength to break down. Your absolute best tool for the job is a sharp chef’s knife or cleaver. These kitchen items minimize the amount of pressure needed to properly chop your squash or pumpkin, making the process that much safer and easier.
Create a Flat Surface
Pumpkins and squash aren’t flat and cutting a wobbly veggie is a recipe for danger. It’s never a good idea to chase your food around the cutting board! To create a flat surface for easier chopping, simply trim your vegetable a little on one side so that it lays flat. Then, cut your squash or pumpkin in half, lay the cut-side down, and now you’ll be able to safely slice and dice as needed.
To Peel or Not To Peel?
Some squash skin is edible, like zucchini, but many people choose to remove the skin or leave it behind once squash it cooked. Certain types of squash—like buttercup and spaghetti squash—have tougher exteriors you’ll want to avoid. However, the flesh can be scooped from the skin, meaning that you don’t actually need to peel them beforehand! Unless a recipe calls for peeled and diced squash, you can leave it on. (Need to peel? A regular vegetable peeler works well on thinner-skinned squash varieties like butternut and kabocha.)
How to Store Squash
Uncut squash and pumpkins don’t need to be stored in the fridge, which saves lots of space. Instead, keep them in a cool, dry, and dark place in your home. Vegetable cellars are best, but not common in many homes. A cupboard or pantry work just as well. Stored there, squash and pumpkins can last for a couple months, assuming that there are no soft spots or spoilage. Raw, cut squash and pumpkins can be stored in an airtight container in the fridge for a few days, or wrapped tightly and kept in the freezer for a few months.
Squash Recipes
Roast Squash Recipes
Hasselback Roasted Butternut Squash
Butternut squash is a favourite fall veggie, but this dish goes beyond your usual roasted squash recipe. Its wow-worthy presentation is thanks to the thin slices in the squash and the garnish of vibrant pomegranate arils, toasted pecans, and blue cheese. (Need to make it vegan? Simply ditch the blue cheese!) Try preparing this roast squash recipe for your next holiday get-together to really impress!
Roasted Everything Bagel Pumpkin Seeds
Carving up a pumpkin for a recipe (or as a jack-o-lantern for Halloween)? Don’t discard the seeds! A source of good fats and magnesium, this recipe puts a savoury spin on those little gems. We opted to use our beloved Everything Bagel Seasoning Blend for a mixture of garlicky, salty, and oniony flavours that are totally addictive. Ready in about 30 minutes, they’re a deliciously crispy snack that’s perfect for fall hikes.
Stuffed Spinach and Tomato Spaghetti Squash
An easy roasted squash recipe that’s designed for maximum convenience, we have options for vegetarians and carnivores alike! This dish uses spaghetti squash as a substitute for traditional pasta, and classic Italian flavours. This simple, squash-centric dinner is uses our velvety Sugo di Pomodoro to really up the ante when it comes to taste. If you’d like to make this a heartier meal, add ground beef or sausage to the sauce.
Quinoa Stuffed Acorn Squash
Could this roast squash recipe be any cuter? Made with fresh acorn squash, this dish is perfect for dinner parties or holiday gatherings. Loaded with quinoa, it’s then garnished with almonds and pomegranate arils and Farm Boy™ Barrel Aged Feta for a wholesome, hearty, vegetarian dish. We love how festive the squash side dish looks, with its abundance of fall-hued colours.
Squash Salad Recipes
Roasted Acorn Squash and Kale Salad
The ultimate fall salad, this squash side dish is full of bright, vibrant flavours, colours, and textures. The tang of the goat cheese beautifully complements the sweetness of the cranberries and golden raisins. Make this wholesome salad recipe plant-based by simply swapping the Farm Boy™ Original Goat’s Milk Cheese for Farm Boy™ Vegan Feta Style Cheese Alternative.
Warm Kale, Apple, and Butternut Squash Salad
This vibrant salad uses some of our favourite fall produce: apples, butternut squash, and cranberries. A delicious and nutritious squash side dish, it also makes a great starter for any harvest-inspired dinner. If you’re strapped for time, you can roast your butternut squash beforehand and gently reheat it before assembling the rest of the salad.
Grilled Summer Zucchini Salad
Squash season is usually associated with autumn, but zucchini is actually a summer squash. A favourite of ours, green and yellow zucchini make up the base of this squash side dish that could also be a hearty appetizer. While we chose our Barrel Aged Feta in this salad, exchange it for our Vegan Feta Cheese-Style Alternative to transform this squash recipe into a plant-based dish.
Squash Pasta Recipes
Creamy Pumpkin and Chicken Tagliatelle
Cozy, comforting, and hearty pasta recipes are one of our favourite things about fall. This Italian-inspired dish combines the rich, velvety taste of pumpkin with tender pieces of succulent chicken for a creamy pasta dinner. Feel free to use canned pumpkin puree or, if you’re feeling ambitious, roast and puree the pumpkin flesh yourself!
Creamy Roasted Butternut Squash Cannelloni
This isn’t your mama’s squash casserole! This decadent cannelloni recipe uses 4 cups of roasted butternut squash for its luxurious filling. While this vegetarian squash dish takes some time to come together, with its delicious aromas filling your kitchen, you definitely won’t mind the wait. Prepared with our fresh lasagna sheets and Alfredo Pasta Sauce, it’s an autumn must-try.
Squash Dessert Recipes
Mini Pumpkin Spice Cheesecakes
A regular-sized cheesecake can be a little intimidating for the inexperienced baker. Fortunately, these mini versions are both quick and easy! Made with pure pumpkin puree and packed with autumnal spices like cinnamon, ginger, and nutmeg, these adorable desserts are perfect for the season. Decorate them with Thanksgiving or Halloween candies if you’d like to add a little holiday flair.
Pumpkin Spice Cream Trifles
For a dessert that looks like you spent ages preparing but can be made the day before, try these trifles! Layers of delicious pumpkin flavour and a combination of creamy and crunchy textures makes this a sweet winner. This recipe serves six but can easily be increased if you have a larger guest list at your holiday shindig.
