I had to pinch myself this past Sunday when I pulled away the curtains of my bedroom in Colorado to reveal six new inches of snow, with more still falling. Even though we have enjoyed the promise of spring here in California – complete with blooming quince and cherries, sunshiny afternoons, and long cast evening shadows – winter has absolutely not released its grasp on us.
This is most apparent, perhaps, in the CSA box that we pick up each Friday – we’re still receiving one or two squashes of different varieties. Back in October, I just couldn’t wait to get my hands on a couple of these babies. But, now I will admit that I crack open the box with bated breath and sometimes let out a little whimper when I see that, even though the temperature would whisper that artichokes, asparagus and lemons are bursting off the leaves, there are another couple of squash to get down and dirty with. (All of the menus that we ordered from in Colorado were featuring them as well so I know those of you on Mountain Time are on my page.)
I’ve employed a few tactics to get creative with these; usually, I roast one or two squashes on Saturday while bumping around the house (butternut, kabocha and acorn are more prevalent, but sometimes we have delicata too,) and then I use them in salads, pastas, and one-pot meals for the remains of the week. This has worked swimmingly and I have to say that a good handful of the recipes are not only now permanently in our repertoire around here, but totally worth sharing. At the risk of literally overloading you dear readers with pumpkin and squash recipes, I figured that I’d share a little “squash recipe digest” with you this week. Hopefully this will help you, too, say farewell to squash in good taste over the next couple of weeks and wrap up the winter deliciously.
Here are my favorite winter and early spring squash recipes for breakfast, lunch and dinner, with the most recent at the top of the list:
- Double Pumpkin Curry
- Savory Oats w/ Kale + Winter Squash
- Roasted Butternut Squash Fusilli w/Spicy Pistachio Pesto
- Pomegranate + Pumpkin Hot Cereal
- Roasted Kuri Quinoa Patties w/ Black Beans
- Pumpkin + Goat Cheese Muffins
- Moroccan Pumpkin Stew
- Pumpkin Breakfast Bread
I’d love to hear what you’ve done with your squashes and how you modify these easy and (primarily) quick dishes — there are endless ways to make each your own.