We’re “squashin’ winter” here with our Sunday Supper cooks, sharing sweet and savory recipes for all kinds of winter squash.
Winter squash – common types such as acorn, butternut, buttercup, carnival, delicata, gold nugget, kabocha, pumpkin, spaghetti and turban, among many others – generally have a thick, hard rind and tough seeds and can be stored for weeks or a few months in a cold basement, hence the name.
What I like about squash is how pretty the exterior is, and how tasty the interior. There are countless things you can do with squash, ranging from appetizers to soups and stews to dessert. Where to start?
I started with breakfast, and one of the things I most look forward to about fall is pumpkin butter. Fruit butters such as apple butter or pumpkin butter don’t actually have butter in them; they get the name from their silky smooth texture — they spread just like buttah!
Spread on toast or swirled into hot oatmeal, or used later in the day on a turkey sandwich, or at dinnertime as a condiment for a roasted sausage, this is one of my favorite preserves. It’s fall in a jar! This version is deliberately not overly sweet, and it has a tang from my secret ingredient: boiled apple cider.
You won’t can or preserve it, because we eat it quickly and store it in the refrigerator. This quick version, using a handy can of pumpkin puree, will have you ready to munch in under half an hour.
That’s fast enough for such a delicious treat, isn’t it?
Recipe: Quick Pumpkin Butter
Summary: A handy can of pumpkin puree, some spices and a secret ingredient yield a fast condiment great for toast, a sandwich spread or with roasted meats.
- 1 (15-ounce) can pumpkin puree
- 1/2 cup pure maple syrup
- 1 (5.5-ounce) can apple juice
- 1 1/2 teaspoons pumpkin pie spice blend
- 1 tablespoon boiled apple cider (optional)
- Add all ingredients to a small saucepan and heat until boiling. Turn heat down to the lowest simmer and cook, uncovered, for about 20 minutes, stirring frequently.
- Remove from heat and spoon into a squeaky-clean jar with a lid. Store in refrigerator.
Recipe by Dorothy Reinhold | Shockingly Delicious
Simply apple cider that is boiled down to a 7:1 ratio. Boiled cider is my secret ingredient for anything I make that has apples in it. In this case I am using it to give a little spark and tang. You can leave it out if you want, but if you get some, it will definitely make the difference in your apple sauce, apple crisp and apple pie.
Cooking time: 25 minutes
Diet type: Vegan, vegetarian
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
This week our #SundaySupper blogger crew is all about squashin’ winter, hosted by Heather of girlichef. Check out the variety of things we have cooked up for you! Try this Quick Pumpkin Butter or find something else from the menu below that floats your boat:
Breakfasts and Breads
- Maple Butternut Squash Donuts from Mess Makes Food
- Pumpkin Sweet Rolls from Basic N Delicious
- Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
Appetizers, Starters, and Condiments
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut Squash Soup from That Skinny Chick Can Bake
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted Acorn Squash from The Urban Mrs
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Pumpkin Pie Crumb Bars from Pies and Plots
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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