Squash Recipes

Thank you for sending in your squash recipes as part of the Fall Food Challenge!  Keep ’em coming and send in your recipes using root veggies for next week!  Here are two of the squash recipes you can try out:

Apple Squash Bake
from Barb Tomashek-Ditter

  • 1 butternut squash
  • 2-3 apples
  • 1/2 cup brown sugar
  • 3 Tbsp softened butter
  • 1 Tbsp flour
  • 1 tsp salt
  • Cinnamon to taste
  1. Cut squash into 1/2″ slices and put into baking dish.
  2. Cut apples into pieces and mix with squash.
  3. In a bowl, mix sugar, flour, salt, cinnamon, and butter.
  4. Sprinkle over the top of squash and apples.
  5. Cover with foil and bake at 350 for 1 hour.
Note: Sometimes I add fresh or frozen cranberries.

Butternut Squash Soup

from Denise Baeten



  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 2 carrots, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 white onion, peeled and roughly chopped
  • 1 medium (3-4 lb) butternut squash, peeled, seeded and diced
  • 1 spring fresh sage
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • Pinch of cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
Roasted Winter Squash Seeds:
  • 1 cup winter squash seeds
  • 1 Tbsp olive oil
  • 1/2 tsp Lawry’s season salt



  1. Add all ingredients EXCEPT coconut milk to slow cooker and combine.
  2. Cook for 6-8 hours on low or 3-4 hours on high or until the squash is tender and mashes with a fork.
  3. Remove and discard sage.
  4. Stir in coconut milk.
  5. Transfer soup in 2 batches to a blender and puree until smooth (being careful not to fill the blender too full with the hot liquid).
  6. Serve warm with roasted seeds on top.
Roasted Squash Seeds:
  1. Preheat oven to 275 degrees.
  2. Line baking sheet with parchment paper.
  3. After removing the seeds from the squash, rinse with water, and remove any strings or bits of squash. Pat dry, and place in bowl.
  4. Stir the olive oil, and salt into the seeds until evenly coated.
  5. Spread out in an even layer on the prepared baking sheet.
  6. Bake for 15 minutes.
  7. Remove from oven and cool on the baking sheet before serving.