Goodbye Summer, Hello Squash.
These delicious squash recipes are bursting with the flavors of fall, and I cannot wait for you to try them.
These recipes were also featured on ScoopCharlotte.com.
Spicy Acorn Squash Hummus: A creamy, spicy alternative to traditional Hummus. Trust me, you’ll fall in love.
- 2 small Acorn Squash
- 1/4 cup Tahini
- 3-4 Tbsp Olive Oil + more for cooking & garnish
- 2 Garlic Cloves (you can add 3 if you like Garlic)
- 2-3 tbsp. Lemon Juice
- 1 tbsp. Harissa (you can find this ethnic Chili Paste at Whole Foods or Trader Joe’s)
- S+P to taste
- Red Pepper Flakes, to garnish (optional)
- Assorted Crackers, for serving
- Radish slices, for serving
- Cucumber slices, for serving
- Carrot sticks for serving
Note: You can sub one Acorn Squash with a can of Chickpeas. Simply rinse and drain, then add at step 6.
- Preheat the oven to 400F.
- Cut both Acorn Squash’s in half and remove the seeds.
- Line a baking sheet with parchment paper and place Squash halves inside up. Drizzle with Olive Oil (about 1 tbsp.) and S + P.
- Bake 25 minutes, or until pierced with a fork easily.
- Once Squash has finished baking, set aside to cool.
- In a blender, add cooled Squash, Tahini, Olive Oil, Garlic, Lemon Juice and Harissa. Blend on high until creamy. Add S + P to taste.
- To serve, place in a dipping bowl and drizzle with Olive Oil and Red Pepper Flakes. Serve with assorted Crackers, Radishes, Cucumbers & Carrots.
This also goes great on cold-cut Sandwiches.
Roasted Butternut Squash Bruschetta: The perfect appetizer for the upcoming holiday season. These bad boys won’t last long at your social gathering; might want to make a double batch. I’m completely serious.
- 1 Butternut Squash, cubed & roasted
- 1 French Baguette, thinly sliced & toasted
- Almond Pesto
- 3-4 ounces Feta Cheese, crumbled
- 2-3 fresh Sage Leaves, minced
- Olive Oil (as needed)
- Red Pepper Flakes, to taste
- S + P, to taste
Note: Most grocery stores will sell pre-cut Butternut Squash and pre-made Crostini’s. If you’re in a pinch for time, opt for these to make this appetizer prep even easier.
- Slice the Baguette into smaller bite site portions. Slice at an angle to create more surface area on each slice.
- Brush both sides of the Bread with Olive Oil and sprinkle with S + P. Place in a 450 degrees oven for 10 minutes or until edges are golden in color. Once toasted, remove from oven and set aside (you can sub pre-made Crostini’s, if desired).
- Slice the uncooked Butternut Squash in half and remove the seeds. Start slicing the inside flesh into small cubes, around the size of a bouillon cube. Place your cubes in a mixing bowl. Make sure to cut off all the skin portions and discard.
- Once the Squash is cubed, toss with a small amount of Olive Oil and S + P.
- On an oiled baking sheet, roast the Squash cubes in a 450 degree oven for 15 minutes, turning once halfway through. Your squash should be browned and have a slight crunch to the outside.
- Now you just need to assemble the Bruschetta. First place down the toasted Baguette slices and spread a small amount of Pesto on each piece. Then layer your Squash, Feta and sprinkle with Sage and Crushed Red Pepper Flakes. Serve immediately.