Autumn Squash, Reimagined: 2 New Ways to Eat It All Season Long

See how the co-hosts of The Kitchen used two varieties of seasonal squash in easy-to-make dishes.
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Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Apples and pumpkins and spiced lattes, oh my! There are many reasons to love fall, and perhaps chief among them is the influx of produce. While summer often claims the spotlight in terms of garden-fresh goods, autumn too turns out its share of plentiful crops, including squash. From butternut and acorn to delicata and spaghetti, there's no shortage of squashes hitting store shelves this time of year. And on this morning's brand-new episode of The Kitchen, the co-hosts showed off their takes on two of them.

Who says pasta must be served with red sauce? Not Marcela Valladolid, who prepared  Spaghetti Tossed with Butternut Squash and Sage Butter, an easy-to-make meal that brings together satisfying butternut squash with another fall flavor: fragrant sage. After melting the butter, she infuses it with garlic and the chopped herb, creating a silky sauce that will coat each strand of pasta. Chopped hazelnuts add a welcome crunch, while a sprinkle of nutty Parmesan cheese brings the decadence you crave.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

A side that will round out any fall main dish, Katie Lee's Roasted Spaghetti Squash with Curry-Shallot Butter highlights rich butter as well, only in this recipe it's mashed with curry powder, sweet shallots and fresh lemon zest for brightness. After the squash is roasted, the flesh of the vegetable pulls away into noodlelike strands, which Katie pulls out and tosses with the indulgent butter. Just before serving, sprinkle the squash with toasted pine nuts for a textured bite.

Tune in to The Kitchen every Saturday at 11a|10c.
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