Winter Squash Flavors

Autumn is a great time to experiment with seasonal vegetables. Hard skinned squashes and gourds like butternut and acorn squash, the most recognizable pumpkin, kabocha and many more. Here are some warm orange colored recipes for when the leaves to change.

A puree of winter squash like pumpkin will be needed for these recipes. Canned winter squash puree is an easy option, but fresh is always best.

For the fresh winter squash puree.

1. Take the winter squash of choice and slice in half.
2. Remove seeds and discard.
3. Place squash half side down in a baking pan covered in a layer of aluminum foil.
4. Bake in pre-heated oven at 400 degrees F for 45-50 minutes or until tender
5. With a spoon scoop out the cooked orange flesh of the squash.
6. Put into a blender or food processor, blitz until smooth.
7. Pour finished puree into a bowl and set aside  

Winter Squash Ravioli Filling

Ingredients

• 1 tpsp vegan butter
• 2 diced shallots
• 1 clove minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tbsp chopped fresh rosemary
• Dash cinnamon
• Dash nutmeg
• 2 cups pureed winter squash
• ½ cup coconut  milk
• ½ cup sorghum flour (optional)

Instructions

1. Add butter, shallots and garlic to a medium saucepan and cook until softened and brown.
2. Add salt and pepper and stir in. 
3. Add rosemary. 
4. Stir all ingredients in pot and allow to simmer and thicken. (Optional, add flour as a thickener if needed)

Once the filling is complete this can be used in a ravioli recipe. See full vegan ravioli recipe here.

Winter Squash Puree Pasta Sauce

Ingredients

• 2 tbsp extra virgin olive oil
• 3 cloves garlic minced
• ⅛ tsp red pepper flakes
• 1 tbsp Sorghum Flour
• 1¼ C Plant based milk
• 2 cups winter squash purée
• Salt to taste

Instructions

1. Heat olive oil in a saucepan over medium heat. 
2. Add the minced garlic and red pepper flakes and sauté until the garlic is tender, about 2 minutes. 
3. Sprinkle with the flour and then whisk until thickened. 
4. Gradually Whisk in the milk. 
5. Bring to a boil and then reduce heat and simmer until thickened, about 2-3 minutes. 
6. Add the pumpkin purée and stir until fully combined.

This sauce is perfect served over a plate of zucchini or yellow squash noodles. Here is a more information on making summer squash noodles.

Carob, Cinnamon Winter Squash pie

Pie Crust

Ingredients

• 1-1/4 cups Gluten Free Oat Flour
• 2 Tbsp Vegetable Oil
• 4 or 4-1/2 Tbsp Water (chilled)
• 1/4 tsp Sea Salt

Instructions

1. First, make sure all ingredients are well chilled.
2. Oil a 9″ pie plate, set aside.
3. In a medium-sized bowl, stir together all ingredients with a fork.
4. Pat dough into prepared pie plate.
5. Press pastry between fingers to make an edge.
6. Set prepared pie crust aside

Pie Filling

Ingredients

• 3 cups winter squash puree
• ½ cup coconut milk
• ¼ agave syrup
• 2 tbsp coconut oil
• 2 tablespoons carob powder
• 4 oz carob chips
• 4 tbsp chia seeds mixed with 1 cup of water
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 tablespoon Allspice

Instructions

1. Preheat oven to 375°.
2. In a large bowl combine winter squash puree, coconut milk, all spice, vanilla, ⅓ cup agave syrup, and chia seed mixture.
3. Whisk until fully combined.
4. Using a double boiler, melt carob chips and coconut oil.
5. Remove carob chips from heat and add in carob powder.
6. Once fully combined, pour about 1/2 a cup winter squash mixture into chocolate mixture.
7. In the pie dish, slowly add one layer of winter squash mixture, followed by one layer of carob, followed again by a layer of winter squash.
8. Reserve a little of both on the side in case more is needed later.
9. Using a butter knife, gently swirl the filling to create a marbled texture.
10. Bake pie on 375° for about 25 minutes until pie crust edges are golden brown and turn oven down to 350°.
11. Remove pie after 25 minutes and cover pie crust edges in foil so that they don't burn.
12. Bake pie for another 25 minutes until the inside has firmed and a toothpick can be inserted and removed cleanly. If the pie is still loose, continue to cook and keep a close eye on it.
13. Cool before serving.
14. Tip: To avoid getting cracks in your pie, don't refrigerate immediately. Cool at room temperature for a couple hours before placing the pie in refrigerator.

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