Earthy & Rich Squash

Squash is a fun, versatile piece of produce with several exciting varieties from which to choose! Because of its many types, squash has the ability to transform into an array of delicious dishes. Everything from bright yellow summer squash to pale orange butternut squash is part of this gourd-based family of fruiting plants. But these recipes highlight the best that fall squash, like butternut, has to offer!

Dish T’Pass Butternut Bisque

Recipe by Dish T’Pass Owner, Amanda Varnell | Photography by Rich Smith

Serves 8  |  Cook Time: 45 minutes

This rich and delicious vegan soup is a perfect welcome to fall. Light and flavorful coconut milk replaces the traditional bisque ingredient of heavy cream. Make a double batch and freeze some for later or gift it to a neighbor or co-worker. Bonus! This dish pairs nicely with an arugula salad made with dried cranberries, toasted walnuts, shaved parmesan, and a balsamic vinaigrette.


– 1 large butternut squash, about 3 lbs.

– 1 medium yellow onion

– 3 cups vegetable broth

– 1 tsp. salt

– 1/2 tsp. white ground pepper

– 1 tsp. Alchemy’s Voodoo Powder or other blackening seasonings blend

– 1 can lite coconut milk


– Peel and cut squash into chunks. 

– Peel and dice onion into large pieces.

– In a soup pot, heat broth, spices, squash, and onion over medium high heat.  Bring to a boil, then turn down heat to simmer for 15 minutes. 

– Simmer until squash is tender and almost falling apart.

– Use an immersion blender to purée soup until completely smooth. Add coconut milk. Heat through. 

– Adjust seasonings. Serve.

Did You Know?

Squash is technically a fruit, because it has seeds. But it is treated as a vegetable in culinary uses due to its savory profile.

Sweet Roasted Acorn Squash

Serves 4 | Cook Time: 1 hour

This healthy side is easy and fast. And with the addition of apricots, it puts a refreshing twist on a traditional dish.


– 2 small acorn squash

– 4 tbsp. unsalted butter

– 1/4 cup brown sugar

– 1/4 tsp. freshly grated nutmeg


– Preheat oven to 425°F.

– Halve squash lengthwise and discard seeds and strings.

– Arrange halves, cut sides down, in a shallow baking dish and cover with foil; bake 30 minutes.

– Turn squash cut side up; top each half with 1 tbsp. butter and 1 tbsp. brown sugar, then sprinkle with nutmeg.

– Bake 30 more minutes, or until squash is tender. Scoop flesh from skin and serve.

Nutritional Information (per serving):

Calories 220 | Fat 12g | Cholesterol 30mg | Sodium 10mg |  Carbohydrates 30g | Fiber 5g Sugars 13g | Protein 1g | Vitamin A 15% | Vitamin C 20% Calcium 6% | Iron 6% | Carbohydrates 47g | Fiber 5g | Sugar 24g | Protein 4g

From Publix

Storing Wisdom

Fall squash can actually be stored for months if properly cured. Keep cured squash in a cool, dark place in your home, such as a pantry shelf or kitchen drawer, throughout the winter months. Check them for soft spots periodically. If any appear, it’s best to use that fruit right away.

Roasted Butternut Squash and Goat Cheese Macaroni

Serves 4 | Cook Time: 1 hour 45 minutes


– 2 cups butternut squash, cubed

– 1 tbsp. olive oil

– Salt and pepper to taste

– 1 cup macaroni

– 2 tbsp. half-and-half (can

– substitute fat-free half-and-half for a liter option)

– 2 tbsp. butter

– 1/2 medium yellow onion, grated

– 1 & 1/2 tbsp. flour

– 3 cups milk

– 1/8 tsp. nutmeg

– 1 & 1/2  tsp. thyme, divided

– 1/4 tsp. red pepper flakes

– 2 tbsp. fresh lemon juice

– 1/2 cup Parmesan cheese

– 1/2 cup sharp cheddar cheese

– 2 tbsp. goat cheese

– 4 tsp. mozzarella cheese

– 1 tbsp. melted butter

– 1/2 cup Panko bread crumbs


– Preheat oven to 350°F.

– Toss cubed butternut squash in 1 tbsp. of olive oil. Sprinkle with salt and pepper and place on a cookie sheet. Roast for 40 minutes, flipping half way through.

– In the meantime, cook 1 cup of macaroni according to package directions. Drain and set aside; allow to cool.

– Spray 4 ramekins with cooking spray, set aside.

– When squash is finished cooking, pulse it in a food processor with half-and-half until smooth.

– Preheat oven to 375°F.

– Over medium heat, melt butter in a large pan and sauté grated onion. Stir in flour until mixture is smooth.

– Slowly whisk in 3 cups of milk and stir until liquid thickens.

– Add in puréed squash mixture and stir to combine. Sprinkle with nutmeg, thyme (reserving half), red pepper flakes, and lemon juice.

– Slowly mix in Parmesan cheese and sharp cheddar cheese. Once combined, whisk in goat cheese and stir until smooth. Add salt and pepper to taste.

– Mix in macaroni until it is all equally coated. Fill prepared ramekins with macaroni mixture, sprinkle with mozzarella cheese.

– In a separate dish, combine melted butter with Panko bread crumbs and reserved thyme.

– Top macaroni with bread crumb mixture.

– Cover ramekins with foil and bake in the oven for 10 minutes. Remove foil and broil until tops have browned (about 2 minutes).

– Serve immediately.

Nutritional Information (per serving):

Calories 175 | Total Fat 9g | Cholesterol 24mg | Sodium 274mg | Potassium 112mg | Carbohydrates 14g | Sugars 3g | Protein 10g

Nutrition World