Autumn Squash Recipes

AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
• Roast squash in preheated oven until fork-tender, about 30 minutes.
• Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
• Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.

AUTUMN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
• Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
• Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
• Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
• Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
• Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

AUTUMN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
• Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
• Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

PANERA AUTUMN SQUASH SOUP RECIPE

Steps:

• Peel butternut squash with a sharp knife or vegetable peeler, remove seeds and strings using a spoon or ice cream scoop and cut into ¾ to 1-inch cubes or chunks.
• (OPTIONAL) Roast squash: Place squash into a large baking sheet lined with foil for easy cleaning. Toss them with olive oil and a pinch of salt and pepper until coated. Bake in a 400 F (200 C) preheated oven for about 30 minutes or until almost tender. Reserve! For further instructions on how to prepare and roast butternut squash, check out our tutorial on how to cut and cook butternut squash.
• If making this autumn squash soup in the Instant Pot or pressure cooker, press the sauté button and let it heat for about 4 minutes. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes. Depending on your pressure cooker, you may have to press the soup button and manually set it to 10 minutes. Once cooked, do a quick release.
• Purée the soup with an immersion blender or a kitchen blender until creamy and smooth. If you intend to freeze part of the soup for later use, separate the portion you want to freeze and only add cream once the soup is thawed and reheated. This will avoid developing an unpleasant texture. But if you intend to consume the soup within the next 3 days, stir in honey, heavy cream, and salt and pepper to taste. Serve with pepitas on top.
• If making it on the stovetop, follow steps 1 and 2 (optional). Then, heat a pot over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover the pot and let it cook for about 15-18 minutes or until squash is tender. Then follow step 4.
• If making in the slow cooker, follow steps 1 and 2 (optional). Then, heat a no-stick skillet over medium heat. Add oil and sauté the onion and the apple for about 3 minutes, stirring every once in a while. Add them to the crockpot as well as the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine. Cover and set to high for 3-4 hours. Then follow step 4.

AUTUMN SQUASH BAKE

Steps:

• Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender.

PANERA AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 400°F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.

AUTUMN SQUASH

Steps:

• In a large bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper., Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until a knife inserted in the center comes out clean.

PANERA BREAD AUTUMN SQUASH SOUP COPYCAT RECIPE

Steps:

• Preheat oven to 425º Fahrenheit, then place the cubed butternut squash on a large baking sheet.
• Drizzle squash with 1 tablespoon of olive oil and sprinkle over cinnamon, then roast for 30 minutes.
• In a medium stockpot, add the remaining 1 tablespoon olive oil and turn heat to medium, then add onion and apple and sauté for about 10 minutes, until onion is soft, translucent, and fragrant.
• Once squash has been roasting for 30 minutes, remove from oven and add it to the apple and onion.
• Add broth and cream to the stockpot, then add turmeric, curry powder, salt, and pepper.
• Bring to a boil then reduce to a simmer for about 20 minutes.
• Using an immersion blender or stand blender (blend in batches), blend the soup until smooth.
• Serve, and garnish bowls with thyme leaves and pepper if desired.

COPYCAT AUTUMN SQUASH SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.