Skip to main content

Style Magazine

Squash Your Appetite: 4 Must-Make Recipes

The humble squash is a staple ingredient, come fall and winter. The many colors, textures, shapes, and sizes available at the farmers’ markets will leave you spoiled for choice. Get your fill of this versatile veg with the recipes below.  

Butternut Squash & Ginger Soup

Submitted by Chef Stephanie, Orangevale, 415-810-2433,, @chefstephanieh

Butternut Squash & Ginger Soup


•    7 cups butternut squash, peeled and medium diced
•    1 red onion, medium diced
•    1 tbsp. garlic, minced
•    4 cups vegetable stock or water
•    2” piece ginger, peeled and diced small
•    6 tbsp. coconut oil
•    Salt and pepper, to taste
•    Crème fraîche

Combine squash, onion, garlic, stock, and ginger in large soup pot. Bring to a boil and simmer until squash and onions are soft, about 20 minutes. Add coconut oil and purée with a hand blender. Season with salt and pepper to taste. Serve warm with crème fraîche.

Vegan Spaghetti Squash Nests with Ratatouille

Submitted by Randy Peters Catering & Event Center, 105 Vernon Street, Roseville, 916-726-2339,, @rpeterscatering
•    1 small spaghetti squash
•    1 tbsp. extra virgin olive oil
•    Salt and pepper, to taste


•    1 tbsp. EVOO
•    1 medium onion, diced
•    1 small eggplant, chopped
•    1 medium zucchini, chopped
•    2 cloves garlic, minced
•    1, 14.5-oz. can diced tomatoes with liquid
•    ½ cup water
•    1 tsp. basil
•    1 tsp. oregano
•    1 tsp. marjoram
•    1 tbsp. capers, rinsed
•    ½ cup whole Mediterranean olives, drained
•    ¼ tsp. black pepper
•    1 tbsp. balsamic vinegar
Preheat oven to 400. Split the squash horizontally, scoop out seeds, and cut into quarters. Place in a baking dish with 1/2” water. Drizzle with olive oil and season with salt and pepper. Place on top rack of oven and roast until golden and tender (about 35-40 minutes).

To prepare ratatouille, heat olive oil in a large frying pan; sauté onions, eggplant, zucchini, and garlic for 10 minutes. Add tomatoes, herbs, capers, olives, pepper, and vinegar. Cover and cook for 10 minutes, stirring occasionally until vegetables are tender and mixture is thick.

When squash is done, gently scrape the strands with a fork. Serve with ratatouille ladled on top; garnish with fresh basil.

Acorn Squash with Quinoa, Asparagus, & Radicchio

Submitted by Bonne Vie Kitchen, Folsom, 916-500-9714,,

Acorn Squash with Quinoa, Asparagus, & Radicchio


•    2 medium-sized winter squash (acorn, delicata, or kabocha work best)
•    2 tbsp. ghee or grapeseed oil
•    1 cup tri-colored quinoa, soaked overnight, rinsed and drained
•    2 cups vegetable stock or water
•    2 shallots, finely chopped
•    1 lb. asparagus, ends trimmed
•    2 cups radicchio, thinly shredded
•    Sea salt, to taste
•    ¼ cup pepitas

Autumn Vinaigrette
•    ½ cup apple cider vinegar
•    ¼ cup olive oil
•    2 shallots, finely chopped
•    1 tsp. whole-grain mustard

Preheat oven to 400. Cut squash in half, lengthwise; scoop out and discard pulp and seeds. Brush the inside and edges with melted ghee or grapeseed oil. Sprinkle with sea salt. Bake for 30 minutes or until tender when pierced with a fork.

In a small saucepan, bring quinoa, vegetable stock or water, and a pinch of sea salt, to a boil. Reduce to simmer and cook until all of the liquid is absorbed, about 15-20 minutes.

Make vinaigrette by whisking the apple cider vinegar, olive oil, shallots, and whole-grain mustard together. Set aside.

In a small saucepan over medium-high heat, sauté shallots for one minute. Add asparagus and sauté for three minutes until tender. Add the quinoa, radicchio, and vinaigrette. Toss until well combined, and divide the quinoa mixture between the four squash halves. Finish with pepitas, and serve immediately.

Butternut Squash & Portobello Tacos

Submitted by Catering and Café by Design, 2830 Sunset Boulevard, Rocklin, 916-792-6485,, @cateringbychefjan

Butternut Squash & Portobello Tacos


•    1 butternut squash
•    2 large portobello mushrooms
•    1 medium sweet onion
•    1 red bell pepper
•    1 poblano pepper or green bell pepper
•    2 swirls of olive oil
•    2 cloves garlic; 1 whole, 1 minced
•    Pinch of your favorite Mexican spices/taco seasoning or ground cumin
•    2 limes, juiced
•    Salt and pepper, to taste
•    Artisan corn tortillas

•    Sour cream or Mexican crema
•    Grated cotija
•    Jalapeños
•    Limes
•    Cilantro
•    Salsa

Cut off squash where it begins to round out. Use the top portion for this recipe. Peel off skin and cut into wedges, about 4” long. Slice portobello into 1/3” thick slices. Peel onion and slice into 1/3” pieces, cutting from top to bottom. Cut bell and poblano peppers lengthwise in strips; remove seeds and stems. Place all vegetables on a baking tray.

Heat olive oil in a large frying pan. Sauté one whole garlic clove and squash. Once squash begins to brown, add remaining veggies and minced garlic and cook until al dente. Add spices and lime juice; season with salt and pepper. Stir occasionally, letting vegetables caramelize. Warm tortillas on a gas burner or use a lightly oiled pan. Fill with vegetables and garnish with toppings.

By Tara Mendanha

The Hot List: 7 Seasonal Squash Delights

Get your fill of autumn’s most popular produce with these seriously delicious dishes that put squash in the spotlight.

Pumpkin Ginger Soup (homemade with warming spices; gluten-sensitive and vegetarian), $6 from Selland’s Market-Café, 4370 Town Center Boulevard, Suite 120, El Dorado Hills, 916-932-5025,

Pumpkin Curry (sweet pumpkin, bell peppers, red curry paste, coconut milk, kaffir lime leaves, basil, and your protein of choice), $13.95/lunch; $18.95/dinner from Thai Paradise, 2770 East Bidwell Street, Folsom, 916-984-8988,; 4361 Town Center Boulevard, El Dorado Hills, 916-939-0389,

Butternut Squash Tortellini (squash- and ricotta-stuffed tortellini in a butter-sage sauce; topped with sun-dried tomatoes, feta crumbles, seasonal veggies), $17.99 from Manderes, 1004 East Bidwell Street, Suite 600, Folsom, 916-986-9655,

Spaghetti Squash & Beetballs (spaghetti squash and zucchini ribbons tossed with olive oil, garlic, and marinara with vegetarian meatballs; topped with Romano cheese, pesto, toasted pumpkin seeds, balsamic reduction), $14.95 from Lazy Dog Restaurant & Bar, 238 Gibson Drive, Roseville, 916-727-6321; 300 Palladio Parkway, Folsom, 916-378-4660,

Roasted Butternut Bacon Pizza (extra virgin olive oil, roasted butternut squash, sautéed spinach, applewood smoked bacon, goat cheese, caramelized onions, toasted almonds), $16.50+ from Heyday Café, 325 Main Street, Placerville, 530-626-9700,

Squash & Herb Risotto (zucchini, yellow squash, artichokes, English peas, peppadew cream sauce, chives), $23 from The Chef’s Table, 6843 Lonetree Boulevard, Suite 103, Rocklin, 916-771-5656,

Butternut Squash Sandwich (herb-infused, roasted butternut squash with goat cheese and arugula; served on a brioche roll), $12.95 from Flower Farm Café, 9280 Horseshoe Bar Road, Loomis, 916-652-5661,