3 Delicious Ways to Enjoy Winter Squash

Soon winter squash of all shapes and sizes — from butternut and kabocha to acorn and delicata — will fill farm stands and grocery stores. Their sweet flesh is delicious when simply prepared by steaming or roasting. Here are three recipes using those simple methods with a few different flavorings you may not have tried.

Squash Walnut Pate

Makes 2 cups


1/2 medium kabocha, peeled, seeded and diced (about 4 1/2 cups)

3 tablespoons extra virgin olive oil, divided

1 onions, sliced

3 cloves garlic, chopped

Sea salt

1 teaspoon minced thyme

1 tablespoon roughly chopped sage

1/2 cup toasted walnuts

1 tablespoon apple cider vinegar

Black pepper to taste


Steam squash until soft, about 15 minutes. Remove from heat and set aside to cool. Warm a skillet over medium heat, add 1 tablespoon olive oil and onions, and saute until browning, about 6 to 8 minutes. Lower heat slightly and continue cooking another 8 to 10 minutes or until caramelized. Stir in garlic, a pinch of salt and the herbs; cook another few minutes then remove from heat and set aside.

Place steamed squash in a food processor; add caramelized onion mixture, walnuts and vinegar and blend until smooth. Season to taste with salt and pepper. Serve on cracker, toast or as a dip for vegetables.

Steamed Squash with Black Sesame, Scallions and Toasted Nori

Serves 1


1 cup steamed squash

2 teaspoons thinly sliced scallions

1/2 teaspoon toasted black sesame seeds

2 teaspoons flax oil

Tamari to taste

1/8 sheet toasted nori, cut into thin strips


Place freshly steamed squash in a bowl, top with scallions, sesame seeds, flax oil and a sprinkle of tamari. Garnish with nori.

Roasted Acorn Squash Traviso Salad with Dijon Mustard Dressing

Serves 2


1 small-medium acorn squash, halved, seeded and cut in 1/3 inch slices

1 tablespoon extra virgin olive oil

Sea salt

1 medium head traviso or radicchio, leaves removed

1 tablespoon toasted pumpkin seeds

Chopped parsley


1 teaspoon whole grain Dijon mustard

2 teaspoons apple cider vinegar

2 tablespoons extra virgin olive oil

Pinch sea salt


Preheat oven to 400 degrees. Line a baking sheet with parchment paper and add squash. Drizzle with olive oil and a pinch of salt and toss to evenly coat. Spread out in a single layer and roast for 20 minutes, turn each piece over and roast for another 8 to 10 minutes or until golden brown and soft inside.

Remove from oven and set aside.

Add traviso leaves to a medium salad bowl or platter. Top with roasted squash, pumpkin seeds and chopped parsley. Whisk all the dressing ingredients, drizzle over salad and serve.

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Amy Chaplin is a chef and recipe developer based in New York City. She is the author of the award winning cookbook At Home in the Whole Food Kitchen. See more of Amy’s recipes at amychaplin.com.

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