Fall has blustered in. Stores are brimming with a bounty of big beautiful squash too large for just one, what’s a gal to do? The best autumnal squash are also annoying to cook in a single portion. The solution, then, is to cook the entire squash – whether butternut, acorn, kabocha, spaghetti, delicata, or even honeynut if you can find it, lucky! – all at once and then add it to your meals throughout the week. It’s great as either a perfect side dish (with a touch of brown sugar and cinnamon, or more exotically with a sprinkling of ras el hanout) or as a great addition to other dishes. Having the precooked squash just waiting to go turns your weeknight dinners into a delicious snap!
The best cooking methods are either roasting or steaming the squash, and how you intend to use the squash will dictate which method you choose. Roasting makes squash more dense and results in caramelized edges, a pleasant texture that keeps the pieces of squash more distinct and works well as a side just on its own. Steaming, on the other hand, results in a softer texture that beautifully stirs into and thickens sauces, soups, and stews. Recipes suggestions for using roasted or steamed squash in Dairy-Free Mac & “Cheese”, Vegan Acorn Squash Marinara, Beef & Apple Stew, and Farro Risotto are included below!Continue to recipe →