Martha Stewart's Best Squash Recipes | Roasted, Baked, and Spaghetti
Recipe Overview
Overview
Martha Stewart’s butternut squash recipes are a celebration of fall flavors, showcasing the versatility of this beloved vegetable. The roasted butternut squash, with its caramelized edges and tender flesh, serves as a perfect side dish or a base for a hearty meal. The addition of brown butter elevates the dish, imparting a rich, nutty flavor that pairs beautifully with the squash’s natural sweetness.
For those looking for a lighter option, the spaghetti squash offers a delightful twist. When roasted and scraped, it transforms into strands that resemble pasta, making it an excellent low-carb alternative. Tossed with sautéed garlic, olive oil, and fresh herbs, it becomes a comforting yet healthy dish.
Martha’s approach to cooking emphasizes simplicity and quality ingredients. By using fresh herbs and a touch of seasoning, she allows the squash to shine in each recipe. Whether you’re preparing for a family gathering or a cozy dinner, these butternut squash dishes are sure to impress and satisfy.
As the weather cools, these recipes not only warm the heart but also provide a nutritious boost. With their vibrant colors and rich flavors, they are perfect for Thanksgiving tables or any fall feast. Enjoy the bounty of the season with these delicious squash recipes!
Recipe Details
Steps & Tips
Fill ravioli dough with squash filling and seal.
Cook ravioli in salted boiling water.
Serve the dish with a garnish of herbs and cheese.
Tip: Avoid adding too much flour when rolling out pasta.
Tip: Brush pasta edges with water to help seal ravioli.
Tip: Season pasta water to enhance the flavor of the noodles.
Tip: Roast squash cut side up to retain moisture.
Tip: Blend squash pulp while it's warm for a smoother texture.
Tip: Toast pumpkin seeds for added flavor and crunch.
Put salted water in a pot and bring it to a boil.
Cut butternut squash and steam until tender.
Add half a cup of pecans to the brown butter.
Tip: Browning the butter enhances the flavor significantly.
Cook pasta according to package instructions for 8 minutes.
Add olive oil to a pan and dump the cooked pasta in.
Add half a cup of parsley to the pasta.
Tip: Add parsley at the last minute to keep it fresh.
Cut apple into coarse chunks and place on a sheet tray.
Cut rutabaga and cranberries into chunks.
Toss vegetables with salt, pepper, and olive oil.
Tip: Cut vegetables into uniform sizes for even cooking.
Roast vegetables in a 450°F oven for 15-20 minutes.
Tip: Roast vegetables at 450°F for about 15-20 minutes.
Soak cranberries in whiskey and water.
Tip: Use a fork to scrape cooked squash into spaghetti-like strands.
Use a fork to scrape the cooked squash into strands.
Tip: Use salted water for cooking pasta to enhance flavor.
Sauté garlic in olive oil, add tomato paste, and crushed tomatoes.
Tip: Add herbs or spices to the sauce according to your taste.
Add sautéed turkey meatballs to the sauce.
Peel butternut squash using a vegetable peeler.
Tip: Use a vegetable peeler for easier peeling of butternut squash.
Tip: Add spices gradually to control the heat level.
Cook butternut squash in a pot with spices.
Blend cooked squash with cream and egg yolks.
Tip: Coconut milk is a healthy alternative for cream in recipes.
Tip: Use hot water for a water bath to ensure even cooking.
Fill custard cups with the blended squash mixture.
Place custard cups in a roasting pan and add hot water.
Bake custards in a 350°F oven for about 30 minutes.
Garnish soup with a cinnamon stick.
Tip: Use a potato masher for easier mashing of cooked squash.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Butternut squash is rich in vitamins A and C, making it a nutritious addition to any meal.
- •Roasting enhances the natural sweetness of squash, creating a caramelized flavor.
- •Spaghetti squash can be used as a low-carb alternative to pasta.
- •Brown butter adds a nutty flavor that complements the sweetness of squash.
