Winter Squash Dishes

Butter Nut Squash and Green Apple Soup


  • 1 medium yellow onion, chopped

  • 1 rib of celery, chopped

  • 1 carrot, chopped

  • 2 Tbsp butter

  • 1 butternut squash, peeled, seeds removed, chopped

  • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

  • 3 cups chicken broth

  • 1 cup water

  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper


1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

2. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.

3. Add salt and spices to taste, and garnish with chives or parsley.

Yield: Serves 4-6.

Stuffed Carnival Squash

Serves: 4

Roasted Carnival Squash

  • 2 Carnival Squash

  • 4 tsp. Butter

  • Garlic Salt

  • Black Pepper

  • Stuffing

  • 4 Strips Bacon

  • 1 lb. Ground Beef

  • 1/2 Medium Yellow Onion

  • 10 oz. Organic Frozen Spinach, Thawed & Drained

  • 1 Clove Garlic, Crushed

  • 1 tsp. Salt

  • 1/2 tsp. Black Pepper

  • Cooking Directions

    Cut squash in half.

  • With a spoon, scoop out stringy flesh and seeds

  • Add 1 tsp. butte to cavity of each squash half and with the back of teaspoon coat evenly

  • Sprinkle with garlic salt and pepper

  • Roast, cut side up, on baking sheet at 400° F for 60 minutes

  • In skillet fry up bacon, reserve fat and transfer bacon to cutting board

  • Cut bacon into chunks and set aside

  • Dice onion and add to skillet along with beef

  • Cook on medium-high until browned and onion is soft

  • Add thawed spinach, garlic, salt and pepper

  • Heat through and then turn to medium-low until squash is done

  • Fill each roasted squash half with beef and top with bacon

  • Serve & enjoy

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